The three main types of adverse food reactions include: allergies, intolerances, and sensitivities.

It is critical to understand the differences between each reaction and to learn the methods to determine if your body is affected from them.

Food allergy
A reaction that occurs when the immune system overreacts to a specific food. The immune system produces IgE antibodies to protect the body. Symptoms can range in severity and may appear immediately. A serious allergic reaction called anaphylaxis is life threatening and requires immediate medical treatment. Allergic reactions may affect the skin, mouth, eyes, lungs, and GI tract. Symptoms can include: a rash, hives, wheezing, and swelling. A skin test or a blood test can indicate whether IgE antibodies are present.

Food intolerance
A non-IgE mediated and refers to difficulty in digesting certain foods. Food intolerances are generally caused from an absence of enzymes. The onset of symptoms may be delayed and last hours after consuming the trouble food. Symptoms can include: headaches, migraines, runny nose, and stomach issues. A hydrogen breath test or a blood test determines lactose intolerance. A guided elimination program can help to identify trigger foods.

Food sensitivity
A non-IgE immune cell response, which leads to inflammation in the body. The symptoms are delayed and can take anywhere from thirty minutes to two days to show up in the body. Identifying the specific food can be difficult with delayed reactions. Symptoms can include: bloating, gas, diarrhea, heartburn, joint pain, brain fog, and fatigue. A clinical blood test called ALCAT measures your white blood cells inflammatory response to specific foods. A guided elimination program can also help to identify food sensitivities.


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