Food Sensitivities

A food allergy is when a particular protein in a food triggers an immune response, causing the body to produce antibodies known as Immunoglobulin E (IgE) specific to that food. Symptoms are often sudden and severe, such as hives, swelling, and anaphylaxis. In contrast, while food sensitivities also involve an immune response, food sensitivities result in the production of Immunoglobulin G (IgG) antibodies. Symptoms of food sensitivities may be more delayed, developing hours or days after exposure, but can be similarly damaging.

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Fortunately, since food sensitivities often develop as a result of an underlying imbalance, long-term avoidance of food sensitivities is not necessary. Using biofeedback and other functional lab testing, we can identify food sensitivities which may be contributing to your symptoms. By temporarily avoiding these trigger foods, we can work to rebuild and restore your gut flora and intestinal lining, helping you to get back to eating a diverse diet without distress.