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What are food sensitivities?


What are food sensitivities?

A food sensitivity is a delayed, non-life-threatening immune reaction to a specific food or foods. Unlike a food allergy, the symptoms of a food sensitivity can be delayed for a few days after ingesting the food. It’s possible for people with food sensitivities to not understand their sensitivities for years, due to delayed reaction times and symptoms.

So, there are these two types of allergies called IGE and IGG which are related to your immune system. An IgG food allergy should not be mistaken for a classic food allergy (type I). If you have a type I allergy, your immune system produces IgE antibodies. These antibodies lead to an immediate allergic reaction. The symptoms appear within seconds or minutes: severe swelling, breathing difficulty or rashes.

IgG food allergies are type of allergy which we tend to ignore and often remain undetected because the symptoms only occur a few hours or even days after the consumption of a trigger food, making them extremely difficult to identify.

The symptoms include Bloating, headaches, vomiting, inflammation etc. These are caused from regular food we eat. For e.g., wheat chapati, if it doesn’t suit your body and still you continue to eat it that’s when it’s a trigger and a signal that you must stop eating it. So, it’s always advisable to get yourself tested for the same so that this helps to figure out what works best for you.


How to spot a food sensitivity

There are a number of common issues that can be related to your body’s IgG antibody response to certain foods. They include:

  • Bloating
  • Gastrointestinal distress
  • Headaches or migraines
  • Stomach pain
  • Abdominal cramping
  • Anaphylaxis
  • Coughing or wheezing
  • Dizziness
  • Flushed skin, rash, or hives
  • Swelling of the face, tongue or lips
  • Tingling or itchy sensation in mouth or throat
  • Vomiting or diarrhoea


Regularly experiencing feelings like these after eating may mean you have a sensitivity to certain foods, though it’s also possible to experience no symptoms and still have a food sensitivity. You should speak to your doctor and get tested yourself for your IgG reactivity to many common foods. Once you’ve tested yourself and received your results, it should be easy to consume foods and move into right direction.

Several disorders are linked to gluten intolerance, including celiac disease, NCGS, and wheat allergy. All gluten-related disorders may cause extensive symptoms, many of which have nothing to do with digestion problem.

Non-celiac gluten sensitivity is a form of gluten intolerance that may cause headaches, depression, anxiety, brain fog, fatigue, pain, and digestive problems.

Wheat allergy is a type of food allergy that may cause skin rashes, digestive issues, nasal congestion, and anaphylaxis.

Symptoms of gluten intolerance, wheat allergy, and celiac disease often overlap, making it difficult to identify the condition. The best way to get a diagnosis is to work closely with a doctor for the necessary testing and examination.

Gluten-related disorders may have several symptoms and can be annoying to identify the correct symptoms. One should remember that these conditions are common and may differ from person to person. Be rest assured that you aren’t alone and that there are resources to help you out. Speak with a doctor or dietitian for an accurate diagnosis, which will involve a comprehensive evaluation of your symptoms and potential testing.

Fortunately, a reliable diagnostic test and nutritious concept can help Diagnosis and treatment for IgG food allergies

This test measures the number of immunoglobulins in your blood. Immunoglobulins are also called antibodies. Antibodies are proteins that your immune system makes to fight germs, such as viruses and bacteria.

The foods covered by IgG test :

Cereals (with Gluten)  Alternatives to Cereals  Meat  Fish & Seafood  Milk products Fruits  Spices & Herbs 
Barley Amaranth Beef Anchovy Camel’s milk Apple Alfalfa
Gluten Arrowroot  Chicken  Angler, monkfish  Cow’s milk  Apricot  Allspice
 Kamut  Buckwheat  Deer Blue mussel Goat milk and cheese  Avocado  Aniseed
 Oats Cassava  Duck Carp  Halloumi  Banana  Basil
 Rye Fonio  Goat meat Cod, codling  Kefir  Blackberry  Bay leaf
 Spelt  Jerusalem artichoke Goose Crayfish  Mare‘s milk  Blueberry  Caper
 Wheat  Lupine  Hare Eel  Milk cooked Cherry  Caraway
 Maize (sweet corn)  Lamb Gilthead bream  Ricotta Cranberry  Cardamom
Vegetables  Millet  Ostrich Haddock  Rennet cheese (cow) Currant  Chervil
 Quinoa  Pork Hake Sheep milk and cheese Date  Chive
Artichoke  Rice  Quail Halibut Fig  Cinnamon
Asparagus  Sweet chestnut  Rabbit Herring Legumes Gooseberry  Clove
 Bamboo shoot  Sweet potato  Roe deer Iridescent shark Grape  Coriander
 Beetroot  Tapioca, cassava  Turkey Lobster  Chickpea Grapefruit  Cumin
 Broccoli  Teff  Veal Mackerel  Fava bean Guava  Dill
 Brussels sprout Wild boar Ocean perch Green bean Honeydew melon  Garden cress
 Carrot Salads Octopus  Green pea Kiwi  Garlic
 Cauliflower Egg Oyster  Lentil Lemon  Ginger
 Celeriac (knob celery) Argula (Rocket) Plaice  Mung bean (green gram) Lime  Horseradish
 Chard (beet greens)  Butterhead lettuce Chicken egg Pollock  Soybean Lingonberry  Juniper berry
 Chili Cayenne  Chicory  Chicken egg-white Red Snapper Lychee  Lavender
 Chili Habanero  Dandelion  Chicken yolk Sardine Seeds & Nuts Mandarin  Lemon balm
 Chili Jalapeno  Endive  Goose eggs Salmon Mango  Lovage
 Chinese cabbage  Iceberg lettuce Quail eggs Scallop Almond Nectarine  Marjoram
 Cucumber  Lamb‘s lettuce Sea bass Brazil nut  Orange  Mustard seed
 Eggplant  Lettuce Yeast Shrimp, prawn Cashew kernel  Papaya  Nutmeg
 Fennel  Radicchio Shark Cocoa bean  Peach  Oregano
 Kale (curled kale)  Romaine lettuce Yeast (beer, bread) Squid, cuttlefish Coconut  Pear  Paprika
 Kohlrabi (turnip cabbage) Swordfish Flax, Linseed  Plum  Parsley
 Leek Mushrooms Trout Hazelnut  Pineapple Black pepper
 Molokhia Tea, Coffee & Wine  Tunafish Macadamia nut  Pomegranate  White pepper
 Okra (lady’s finger) Bay boletus Zander Pine nut  Prickly pear  Rosemary
 Olive  Cep (boletus) Black tea Peanut  Quince  Saffron
 Onion  Chanterelle Camomile Pistachio  Raspberry  Sage
 Parsnip  Meadow mushroom Coffee Algae Poppy seed  Rhubarb  Savory
 Potato  Oyster mushroom Green tea Pumpkin seed  Sea buckthorn  Thyme
 Pumpkin  Shiitake Nettle  Red algae (Nori) Sesame  Strawberry  Vanilla
 Radish (red and white) Peppermint Spirulina Sunflower seed  Yellow plum  Wild garlic
 Red cabbage Sweeteners Rooibos tea Walnut  Watermelon
 Rutabaga  Rose hip Preservatives
 Savoy cabbage Agave nectar  Tannin Thickening Agents 
 Spinach Cane sugar  Benzoic acid (E210)
 Stalk Celery Honey (mixture) Specials  Sorbic acid (E200)  Agar-Agar (E406)
 Sweet pepper Marple syrup  Carrageen (E407)
 Tomato  Aloe vera  Guar flour (E412)
White cabbage  Aspergillus niger  Pectin (E440)
 Zucchini (courgette)  Candida  Tragacanth (E413)
 Candied lemon peel  Xanthan gum
 Vine leaves



In general, it’s best to avoid any substance that may have been revealed as triggering your IgE levels and IgG levels, but be sure to talk about this with your healthcare provider. With time and proper health maintenance, you may be able to decrease the severity of this situation in your body.

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