Source http://www.sonima.com/food/food-sensitivities/
Food sensitivities affect between 20 and 60 percent of people and can occur as a reaction to pretty much any food or chemical except salt, water, and baking soda (aka bicarbonate), since these are part of the body’s make-up. “The most common food sensitivities seem to be the foods we eat most frequently—thus corn, soy, wheat, and dairy,” says Jan Patenaude, R.D., C.L.T., director of medical nutrition for Oxford Biomedical Technologies, the company that makes the Mediator Release Test (MRT) food sensitivity test.
Food sensitivities are different from food allergies and intolerances. Both food allergies and sensitivities are overreactions of the body’s immune system. “But that’s where the similarities end and the differences begin,” says Ryan Whitcomb, R.D., C.L.T., a dietitian in Jersey City, New Jersey. Whereas food allergies involve immunoglobin E (IgE) antibodies, which your body produces in excess when it overreacts to an allergen, food sensitivities involve overreactions to several types of antibodies, including immunoglobin G (igG) and/or immunoglobin M (igM). The immune system’s T cells or complement proteins may be involved. When an overreaction happens, it can cause inflammation in your body and symptoms such as migraines, congestion, or diarrhea. And food intolerances have nothing to do with the immune system—they happen when your body is missing a specific enzyme needed to process a food.
F…
Source http://www.sonima.com/food/food-sensitivities/
Food sensitivities affect between 20 and 60 percent of people and can occur as a reaction to pretty much any food or chemical except salt, water, and baking soda (aka bicarbonate), since these are part of the body’s make-up. “The most common food sensitivities seem to be the foods we eat most frequently—thus corn, soy, wheat, and dairy,” says Jan Patenaude, R.D., C.L.T., director of medical nutrition for Oxford Biomedical Technologies, the company that makes the Mediator Release Test (MRT) food sensitivity test.
Food sensitivities are different from food allergies and intolerances. Both food allergies and sensitivities are overreactions of the body’s immune system. “But that’s where the similarities end and the differences begin,” says Ryan Whitcomb, R.D., C.L.T., a dietitian in Jersey City, New Jersey. Whereas food allergies involve immunoglobin E (IgE) antibodies, which your body produces in excess when it overreacts to an allergen, food sensitivities involve overreactions to several types of antibodies, including immunoglobin G (igG) and/or immunoglobin M (igM). The immune system’s T cells or complement proteins may be involved. When an overreaction happens, it can cause inflammation in your body and symptoms such as migraines, congestion, or diarrhea. And food intolerances have nothing to do with the immune system—they happen when your body is missing a specific enzyme needed to process a food.
F…
What Do You Think?
comments