Food sensitivities occur over time after the GI tract begins to break down (becomes "leaky") and poorly digested food particles enter into the lumen of the intestine. The immune system identifies these leaked food particles as foreign invaders and marks them with an antibody, much like a flag, so they can be eliminated. Since the immune system is highly specific, the next time the offending food is consumed and hits the taste buds, the immune system is activated. This process is different from having a food allergy (true genetic allergy) but the offending foods must be identified and removed from the diet for a period of time while the gut is repaired. My Food Sensitivities - 44 Foods identifies 44 of the most common foods consumed in standard diets so problematic foods can be properly identified.
Not to be confused with food allergy testing, food sensitivity testing is a highly accurate test that uses the Enzyme Immunoassay (EIA) technique to check for IgG Type III delayed hypersensitivity reactions from repeated exposure to, and stimulation of the immune system by certain food antigens. These types of reactions can occur 3 hours to 3 days after ingestion and depend on the amount of food consumed. Food antigens can trigger the production of IgG antibodies that are part of the adaptive immune system, produced to protect us against foreign invaders. The food antigens tested are from non-GMO raw foods, unless the food is usually consumed cooked. In this instance, they are tested from a 50:50 mixture of both raw and cooked proteins so that all potential allergens for a food are captured.
An allergy is a reaction that triggers the release of antibodies that results in immediate symptom onset. A true food allergy causes an IgE immune response that can affect multiple organs and in some cases be severe or even life threatening. Food sensitivity symptoms are delayed and are typically limited to digestive problems, but they can lead to chronic inflammatory health issues. Please note that IgG food sensitivity testing differs from IgE allergy testing in that if you are not ingesting the food, then your body does not have the opportunity to produce antibodies to that substance. Therefore, a negative IgG reaction may be reported, even if there was an IgE allergy present from a skin (cutaneous) test due to the lack of consumption in the diet.