From severe peanut allergies and Celiac disease to inexplicable tongue tingles, or “random” bouts of gas, food sensitivities manifest in varying and individual ways.
You may have found yourself on this site because after countless online searches and personal diet experiments, you know something’s up but you can’t put your finger on it; and perhaps neither can your traditional physicians.
First we should note the difference between food allergies and food sensitivities.
An Allergy will elicit an immediate and potentially dangerous response.
A food sensitivity is usually more subtle and can take days for the body to react. And while less dramatic, can still be quite damaging.
A food sensitivity (as opposed to an allergy) is usually more subtle and can take days for the body to react. And while less dramatic, can still be quite damaging.
This is because different systems in the body are responding in different ways. These reactions can happen anywhere in the body, not just the gut. It is called a delayed reaction (or IgG delayed hypersensitivity reaction). This reaction is much more common and creates inflammation and a lot of suffering for millions of people. But most of those millions of people aren’t aware that their suffering is a food-related sensitivity. It’s mostly ignored by conventional medicine, yet it plays a HUGE role in many chronic illnesses, autoimmune disorders and weight problems.
Identifying food sensitivities and improving nutrition in general is the single most powerful tool to treat, reverse, and even cure many diseases. As knowledge on the topic grows, we are seeing a vast picture of how the food we eat affects not just the body, but the whole person. While it’s fairly easy to connect what we eat to symptoms felt in the digestive territory (i.e.: gas, bloating, acid reflux), it’s sometimes mind-boggling to think that seemingly harmless foods can be contributing to arthritis, memory loss, persistent rashes and even our moods.
Unfortunately, it’s no easy task to remove the offending ingredients since so many are hidden in very common foods. Often the very foods we are being told are “good” for us can actually be your worst options.
For example, lets look at oatmeal. Pure oats do not contain gluten, are low in sodium and are a relatively simple food. Great! But if you buy a pre-made, easy-to-cook oatmeal pack, the ingredients list multiplies. Even Kashi® – a brand that prides itself on real foods with nutritional benefits has a “hot cereal” with an ingredients list of up to 30 ingredients. Those ingredients are, of course, not “bad”, but if you think you’re eating oatmeal, you really aren’t. So if your doctor says to eat oatmeal, and you are eating more of a “hot cereal” type product, you can start to understand why you may not be getting relief.
One of the most important takeaways on this topic is that “harmless” is a relative term. So we’ll work together to determine what, if any, your food sensitivities are and how to modify your diet to alleviate symptoms and reduce any triggers.
What we offer:
- ALCAT testing – A blood test that determines how your white blood cells respond to proteins in foods.
- SpectraCell Labs – Blood test that analyzes the intracellular function of essential micro-nutrients.
- Genova Labs for nutritional deficiencies