Shedding Light on Food AllergiesJun 30, 2022 08:00AM ● By Erica Mills
We’re all familiar with food allergies that cause an instant reaction, such as anaphylaxis, when Immunoglobulin E (IgE) is produced and the immune system springs into action. Blood pressure suddenly drops; airways narrow blocking breathing; sometimes also a rapid, weak pulse; skin rash; nausea and vomiting may occur. Common foods that cause this type of reaction include peanuts and nuts, fish, shellfish and eggs.
However, there is another type of food allergy, often referred to as a food sensitivity or intolerance, where an instant reaction does not occur. A different antibody is produced (IgA and/or IgG) and delayed response reactions occur. This type of food sensitivity has been associated with a wide range of issues, including: insomnia, achy body, asthma, fibromyalgia, chronic fatigue syndrome, arthritis, indigestion, bloating, brain fog, thyroid issues, irritable bowel syndrome (IBS) and more.
What’s tricky about this type of food sensitivity is that the symptoms don’t usually appear at the exact time the food is ingested. As a result, many people don’t realize what’s happening and that a food sensitivity may be contributing to, or even causing, many health challenges they may be struggling with. The most common food sensitivity allergens include: wheat, dairy, egg, corn, tree nuts, soy, fish and crustacean shellfish.
Anyone can develop a food sensitivity to almost any food substance—especially something that’s ingested often and creates a craving. People who are struggling with health issues that can’t be diagnosed, might want to get tested for food sensitivities. It could change, and perhaps even save, a life.
Danielle Dvorak has been working in the field of wholistic health for over 20 years as a Certified Sound Practitioner, energy worker, Certified Aromatherapist, Medical Intuitive and more. Connect at 847-323-9188, [email protected] or Replevyn.com.