Evaluation of food reactions can be done by a variety of ways. Sometimes the simplest and often the most accurate is trial and error which is often called an elimination diet followed by reintroduction of foods one at a time and identifying reactions. We also need to identify what is a true food allergy reaction, food sensitivity reaction or some other cause of the adverse response due to pesticides or other chemicals in our food.

Most people by the time they arrive in our office know if they have a food allergy because it is usually an immediate response like hives, diarrhea or swelling. These kind of reactions are usually identified early in life. Food sensitivity reactions have a different type of biochemical trigger and are often delayed so the reaction may not show up for hours and may not be obvious unless an excessive amount of the food or frequent too frequent usage of the food occurs. The type of reactions could be mucous production, a chronic cough or clearing of the throat, skin reactions, loose stools, headaches, “brain fog”, low energy and almost any other type of reaction.has been identified. Food sensitivity tests can usually, but not always, be identified by what is called an IgG Food Sensitivity Blood test. A number of different labs run these tests.

Respiratory allergies can often be identified by blood test and taking a good history so we identify the time of year people react or if it is year round which usually means dust, mold or animal allergies. If needed we can refer to an MD allergist for scratch testing.

There are varied individualized treatments that can be used including limiting exposure to the allergen and decreasing the sensitivity of the body with nutrients and herbs.

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