IgG Food Allergies & Your Health

IgG food allergies are characterized by a delayed immune system reaction to a food.  In the affected individual,antibodies called Immunoglobulins are produced by our immune systems against each of the specific foods that are deemed threats to our bodies.  The antibodies irritate and stimulate our immune system to enter into “battle” mode which can lead to a variety of symptoms.   As a result, the antibodies mediate significant inflammatory processes as part of the defensive action of the immune system.

Allergic reactions to foods may be mistaken as passing viral infections or recurrent colds.  The correlation between the many common allergic symptoms (fatigue, headaches, anxiety, skin rashes, runny nose) and the allergens that caused them may go unrecognized for great lengths of time.  Chronic over-stimulation of the immune system due to the presence of threatening foods in the diet have been associated with health conditions such as  arthritis, autoimmune disease, eczema, migraines, and gastrointestinal complaints among many others.  IgG food allergies may develop into chronic disease if the troublesome allergen is not discovered and removed from the diet.

How do food allergies develop? Genetic predisposition, deficient diets, stress, infections, as well as environmental toxins and pollutants may all be causative agents in the development of food allergies.  All of these factors may compromise both digestion and the defensive capabilities in the body, allowing for allergens to more easily disturb an already weighed down immune system.

Our doctors at Whole Heath Concord are very familiar with the IgG testing that identifies food allergies through a simple blood test. A simple 96 food sensitivity panel can be run with one blood draw. If you are experiencing allergic-type symptoms or are burdened by one of the health concerns associated with food allergies, contact our office  for more information about this test.

Dr. Laura Jones is a Health Educator for the Concord Coop in Concord, NH.  She will be lecturing on food sensitivities on May 21, 2013.  For more information on this lecture, contact the Concord Coop or our office.

Laura Jones

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