Adverse reactions to foods can be caused by one of three issues; contamination of the food, psychological reactions based on prior experiences with specific foods, and non-toxic reactions (food allergies, and food intolerances).
Foods that cause allergies are considered allergens and are almost always proteins. Allergies can affect different people in different ways. These reactions can be classified as either IgE mediated or non- IgE mediated. Non-IgE mediated allergies may involve IgG or IgA antibodies and may take time to show symptoms. The purpose of these antibodies is to neutralize the allergen and eliminate it from the body.
An elevated presence of these antibodies shows sensitivity to a particular food. Although the elevation increases the likelihood of a reaction, it cannot predict when a reaction may occur or the severity of the reaction.
Sensitivities to foods can cause inflammatory responses in your gut and make it difficult to absorb nutrients effectively. Sensitivities cause stresses in your body which can decrease serotonin levels in the eating center of the brain, causing you to crave more food and gain weight. The inflammatory responses can swell the mucosal lining of the intestine and cause constipation or malabsorption of important nutrients, hindering weight loss success. Other problems may involve dilation of blood vessels trying to rid themselves of the invading particles resulting in headaches, irritability and muscle pains. Some foods can also cause symptoms affecting the sinuses, skin or joints. Not every person will be affected the same way but the same reactions tend to occur when eaten repeatedly by individuals.
Testing for these responses can help to identify the foods that could be causing hidden health problems. Your doctor can then advise you on a diet that will allow your body to heal so that you may live a more healthy life!