Diet plays a critical role in preventing a wide range of preventative diseases and pre-mature aging. The immune system should react appropriately and protect against infection when introduced to harmful or infectious agents like viruses or bacteria. Unfortunately, for some, exposure to common foods, chemicals or molds may trigger chronic activation of the immune system.
The majority of adverse reactions to food are rarely life threatening, but may be a source of considerable discomfort in many chronic conditions and diseases. The symptoms are varied and individuals can react in different ways. Food sensitivity is often given a low priority in the investigation of disease. Many people live with minor or major symptoms of adverse food reactions for years without ever suspecting the involvement of the immune system and the foods which trigger them.
What cause a Food Intolerance?
Food sensitivity reactions may be the result of:
- enzyme deficiency
- histamine releasing effects
- altered intestinal permeabililty (e.g. leaky gut)
- pharmacological effects
Indications of Food Intolerance
Common conditions where food sensitivity may play a significant role include:
- bloating and fluid retentiontumblr_mb24qzHZzt1ra0nsuo1_400
- inflammatory bowel disease
- irritable bowel syndrome
- nasal congestion
- aching joints or arthritis
- migraine headaches
- depression and mood swings
- fatigue or chronic fatigue
- skin conditions
- behavioral problems in children
- increased sensitivity to environmental allergens
- inability to lose or gain weight
The testing is a lab based immune stimulation test in which a patient’s white blood cells are challenged with various substances including foods, additives, colorings, chemicals, medicinal herbs, functional foods, molds and pharmaceutical compounds. The patient’s unique set of responses help to identify substances that may trigger potentially harmful immune system reactions.
Food Sensitivity testing, when interpreted in relation to a case history and other test results, is an efficient and reliable method for diagnosing individuals with adverse reactions to food.