When a person is “allergic” to a food, there is an immediate IgE reaction. The most commonly known example; someone eats peanuts then has an anaphylactic reaction and they require an EpiPen right away.
There is a large difference between a food “allergy” and a food “sensitivity”.
When a person is “sensitive” to a food, there is a delayed IgG reaction. The most commonly known example; someone is experiencing bloating, fatigue and/or a headache but they are unsure why. Maybe it was something they ate, but can’t determine what it could have been.
(A food sensitivity shouldn’t be confused with a food “intolerance”, which typically occurs because a person is deficient in an enzyme and cannot breakdown a certain food. ie: lactose intolerant.)
Food sensitivities are reactions to foods that present themselves hours or even days after consuming the food. Examples of reactions include:
- Irritable Bowel (alternating constipation and diarrhea)
- Inability to concentrate
Because IgG reactions take hours or days to develop it can be very difficult to determine what food is responsible for those symptoms.
Food Sensitivity Testing (FST) makes the process much easier. A few drops of blood allows the lab to test for 200 of the most commonly reactive foods. The lab sends a report back that explains which foods work best for your body, which foods you may need to cycle (eat a bit less often) or foods that cause a lot of inflammation in your body and therefore avoidance of those foods for a period of time would be beneficial to your gut.
If you would like more information of FST please contact us at 403.521.2278 or firstname.lastname@example.org
In the meantime, here are two videos that will give you a better idea of the process and of the FST report:
Here is a video of Dr. Angela showing the process of FST: