What is a food allergy?
Food allergy’s trigger an immune system response. Immunoglobulin E (IgE)is a kind of antibody whose main function is to fend off potentially dangerous parasites and pathogens. In an allergic reaction, IgE binds to benign substances like food proteins triggering a physical response.
- Low blood pressure that may cause fainting or dizziness
- Skin reactions (hives, rash, swelling)
- Gastrointestinal symptoms like nausea, vomiting, diarrhea, and abdominal pain
- Anaphylactic reactions
What is a food Intolerance?
A reaction often caused by a deficiency in an enzyme required to break down the trigger food, may be delayed up to several days after consumption. Some people with an intolerance will have a threshold and will be able to consume small amounts at a time.
Symptoms such as:
- gastrointestinal symptoms ( diarrhea flatulence )
- watery eyes, itchy runny nose and respiratory distress
DID YOU KNOW: Worldwide, most people are not able to absorb lactose. The majority of people don’t experience symptoms.
Unlike celiac disease (autoimmune disease), a gluten sensitivity (non-celiac) is a recognized condition associated with gluten consumption. In order to diagnose NCGS (non-celiac gluten sensitivity) celiac and wheat allergy must first be ruled out. The symptoms of NCGS could include gastrointestinal symptoms, systemic responses like anemia, chronic fatigue, depression, weight loss, changes in attention, brain fog, and joint pain. Learn to heal your sensitivity if you suffer from these symptoms.
Since avoiding food groups that you may be sensitive to could restrict your nutrient intake, it’s best to work with health professionals like natroppaths to ensure you don’t become deficient.