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Food Sensitivities vs Food Allergies

Updated: May 14

Woman cracking eggs into pan, asparagus and rosemary ready to cook.

Food sensitivities can evolve over time as the body heals. Unlike food allergies, they may not trigger immediate reactions but can manifest symptoms days or even weeks later, making it challenging to establish a direct link between the trigger and the symptom. These sensitivities can arise from various factors such as brain imbalances, gut issues, or the ingestion of toxins, which generate byproducts that contribute to symptoms. Recognizing and addressing food sensitivities is crucial as they can provide valuable clues to underlying health issues.

Toxins and infectious triggers can thrive on certain foods, with their waste products fueling inflammation and symptoms. Therefore, understanding and eliminating food sensitivities are as vital as detoxifying the body from these toxins and infectious agents for long-term relief. However, many individuals undertake dietary restrictions or detox regimens without clear knowledge of their necessity or potential implications.

Conventional blood tests often fall short in identifying food sensitivities as they primarily focus on detecting IgE antibodies associated with food allergies, rather than the more nuanced immune responses involved in sensitivities.

Food allergies, on the other hand, involve a specific immune reaction to certain foods. While a positive test result doesn't guarantee an immediate reaction upon consumption, a negative test can effectively rule out a food allergy. The severity of a reaction to a particular food varies among individuals, and some may exhibit no acute symptoms despite testing positive for a food allergy.

Understanding these distinctions is essential for effective management and treatment of food-related health issues.

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