With information provided from the IgG Food Sensitivity Profile, consideration may be given to positive changes in the diet. Care should be taken to retain a balanced diet with good nutritional value, while at the same time eliminating the problem foods. For example many people react to wheat but not to rye. Substitution of rye for wheat in food preparation may be an effective strategy.
While elimination of the problem foods is the goal, some people report that initially they feel worse, so it is preferable to reduce the intake of reactive foods slowly, working toward complete elimination over two or three weeks. Food sensitivities are sometimes associated with cravings for a particular reactive food, therefore may be difficult to eliminate.
Exposure to foods with the same family may evoke sensitivities and should therefore also be eliminated. For example, sensitivity to grapefruit may increase the likelihood of sensitivity to other members of the citrus family, such as oranges and lemons.
Sensitivities may also be hidden in other goods. for example, sensitivity to eggs, should equate to caution in eating other foods that contain eggs, such as mayonnaise.
Many people reported improved weight control, more vitality and a better quality of life following and implementation of dietary changes based on detection of food sensitivities and addressing intestinal permeability.
IgG Versus IgE What is the Difference?
Many people exhibit chronic food sensitivity reactions to specific food antigens. Unlike the immediate effects for IgE-mediated allergy, IgG-mediated food sensitivity reactions may take several hours or days to appear. Controlled removal of the problem foods from the diet will, in may cases, lead to rapid improvement in the person's condition.
Differences between IgE-mediated food allergy and IgG mediated food sensitivity:
Easy to detect
Common in children, rare in adults
Fixed allergies, usually permanent
Involves 1 or 2 foods Offending food/s usually need to be avoided
Release of inflammatory mediators
Symptoms affect skin, airway & digestive tract
Difficult to detect laboratory testing is helpful
Most common form of food sensitivity reaction in both children and adults
Involves multiple foods
May be possible to reintroduce some foods after a period of avoidance
Formation of circulating immune complexes, symptoms can affect any tissue, organ or body system
Type 1 (Immediate Onset) IgE-Mediated Food Allergy:
IgE mediated food reactions are immediate in onset and usually involve symptoms such as abdominal cramping, diarrhoea, skin rashes, hives, swelling, wheezing or the most extreme reaction, anaphylaxis. When provoked by a recognised food antigen, IgE antibodies promote mast cell granulation and the release of histamine and other inflammatory mediators.
Type 3 (Delayed Onset) IgG-mediated Food Sensitivity: IgG-mediated food reactions (also referred to as food sensitivity, food intolerance) are more subtle in their presentation, often occurring hours or days after exposure to food antigens. Unlike IgE-mediated food reactions, IgG-mediated food reactions produce symptoms which are cumulative in nature. Instead of attaching to mast cells, like the IgE antibodies, IgG antibodies bind directly to food as it enters the blood stream forming circulating immune complexes. Delayed food reactions may affect any organ or tissue in the body. Common food sensitivity may play a significant role in abdominal bloating and fluid retention, inflammatory bowel disease, irritable bowel syndrome, migraine, depression, mood swings, asthma, skin conditions, and behavioural problems in children.
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