What is a food sensitivity?
During normal digestion, the food ingested will be broken down into simple components that can be absorbed in the body.
In the instance of food sensitivities, certain foods are not broken down and assimilated correctly. This results in larger molecule components that the body rejects.
The rejected molecules cause the body to produce antibodies called immunoglobulin (IgG). This process, caused by food sensitivities, have adverse reactions in the body. Such reactions could show symptoms such as weight gain, mood swings, headaches, skin rashes, fatigue, bloating, indigestion, and more.
How do I know if I have a food sensitivity?
It is almost impossible to detect the exact food(s) that you are sensitive to on your own. Reactions can present themselves several hours to several days after the food is ingested thus making it hard to pinpoint the exact food that you are sensitive to.
The best way to determine which food(s) you have sensitivities to is through a simple blood test called Food Sensitivity Assay. This tests measures your immunoglobulin immune response when different foods are introduced. The results include the foods that your body is sensitive to.
Different types of tests
The tests are differentiated by how many sensitivity causing foods are tested. The tests below are from most comprehensive to least comprehensive.
- Comprehensive blood test: 154 foods
- Standard blood test: 115 foods
- Kosher blood test: 108 foods
- Vegetarian blood test: 104 foods
- Basic blood test: 88 foods