Food Intolerance! Is your food making you ill?
For centuries it has been known that consumption of certain “reactive” foods can have profound effects on physical and mental health. Food Intolerance is now widespread in whole world and according to recent estimates put the incidence as high as 45% of the population.
“What is food to one man is bitter poison to others” (Titus Lucretius 75 B.C.)
- Have you ever thought that headaches and migraines or your chronic fatigue is not due to pathological reasons, but probably the food you eat every day?
- Do you suffer from eczema, acne or dry itchy skin? Maybe the food you eat could be the root of the problem.
- Do you experience joint or muscular pain? The food you eat could be contributing.
- How would you feel if you learned that your asthma, rhinitis or sinusitis comes from your favorite food?
- Do you ever wonder that bloating, constipation and IBS symptoms are triggered by food intolerance?
What is Food Intolerance?
The complex way food affects our everyday lives is an emerging area and diagnosing the cause of symptoms which seem to be "unexplained" is often difficult. People who experience some of the symptoms of IgG mediated food intolerance are often led by the medical profession and the media to believe that their condition is "all in the mind" and are treated for the physical manifestation of the condition rather than the cause. However, there are now answers to your questions and a Food Intolerance test can identify the cause of your symptoms leading to long term relief.
Although not life threatening like food allergy, food intolerance should never be underestimated as its impact on sufferers can be significant, severely impacting on their ability to live normal healthy lives. Food intolerance is extremely widespread and it is estimated that 45% of the population could be affected. Many people with food intolerance experience more than one symptom. Symptoms can often be vague and the root cause of the problem, food, is not always correctly diagnosed. Sufferers often complain of seeming to be in a "fog", feeling bloated and being tired all the time.
Essentially, food intolerance is your body’s abnormal reaction to certain foods which can manifest itself in a number of ways. Some people will have one symptom such as a severe headache whilst others will be unfortunate to experience irritable bowel syndrome, migraine and skin or respiratory conditions. Realizing that the food you eat is a catalyst for particular symptoms is not easy when, unlike the immediate reactive symptoms of food allergy, food intolerance symptoms often appear hours or even days later. In fact, following a food intolerance test which can detect food specific IgG antibodies and the subsequent elimination of problem foods, many sufferers have realized that they had been experiencing minor symptoms as a result of intolerance for their entire lives.
How Food Intolerance affects your health?
The foods we eat have changed significantly over the past 50 years. Modern diets contain greater number of spices and exotic foods, increasing numbers of preservatives and additives, and foods that have been modified by elaborate techniques.
Concurrent with these changes in diet, there has been an increase in the incidence of diseases such as eczema, migraine, headaches, irritable bowel syndrome, asthma, hives and general aches and pains. Food intolerance have been shown to play a role in this conditions. It has been suggested that food intolerance, brought on by increasingly diverse and immunogenic (immune system activation) diets, may be responsible for many of the chronic complaints that are seen today.
Some food intolerances are caused by an enzyme deficiency or chemical sensitivity, while others are associated with an immune response related to food-specific antibodies called IgG antibodies.
The immune system is the body’s defence against foreign invaders, such as poisons and harmful bacteria. When you are intolerant to a food your body doesn’t completely digest it, allowing incompletely digested food to enter the bloodstream where it is treated as an "invader" and is targeted by the IgG antibodies.
The immune system is designed to recognize and attack any "invaders" and in some people this triggers the production of the IgG antibodies. The presence of IgG antibodies aimed against certain foods suggests the body has become intolerant to those foods. This intolerance is associated with a number of delayed immune reactions, which display themselves as long-term or persistent illness. Unlike an allergy, usually more than one food is involved, meaning self diagnosis is difficult especially as a reaction of intolerance from a particular food may take up to 2 or 3 days to become apparent.
Therefore, if you are regularly eating foods to which you are intolerant, you are continually placing your immune system under stress. This continual stress will eventually undermine and weaken the immune system, leaving you more susceptible to illness. By identifying the foods to which you are intolerant and eliminating them from your diet, you enable your immune system to do the job it was intended to do - protect you from illness.
Reactions produced by food intolerances are inflammatory and can be involved in a whole host of chronic health problems, some severe, some less so.
Many studies showed that there are links between intolerances and many diseases, such as:
|Gastrointestinal||Abdominal pains, Bloating, Constipation, Diarrhea, Stomach cramps, Gastric ulcers, Fluid retention, Nausea, Irritable Bowel Syndrome, Crohn’s disease, Coeliac disease, Weight problems, Obesity|
|Dermatological||Eczema, Psoriasis, Acne, Urticaria, Rashes, Itching, Mouth ulcers|
|Respiratory||Asthma, Rhinitis, Sinusitis, Bronchitis, Otitis, Sneezing, Breathlessness|
|Neuropsychological||Chronic fatigue syndrome, Migraines, Headaches, Dizziness, Panic attack, Stress, Tension, Anxiety, Depression, Nausea, Lethargy, Insomnia, Hyperactivity|
|Musculoskeletal||Arthritis, Myalgia, Aches, Pains, Cramps, Fibromyalgia|
|Autoimmune diseases & Others||Rheumatoid arthritis, Multiple sclerosis, Autism, Swelling|
How does the test work?
Out of date and unreliable testing methods based on the electrical activity on the skin or changes in cell toxicity have been used to investigate Food Intolerance with dubious benefit to patients. These methods are NOT scientifically reproducible, reliable and acknowledged.
The development of the Enzyme Immunoassay (ELISA or MICROARRAY) methods for IgG antibody detection has revolutionized the field of Food Intolerance treatment and this is the only method which gives reliable (95%) and reproducible (97.5%) results that can really help patients.
Our laboratory holds the examination of Food Intolerance (FoodPro Test Microarray Food IgG) with advanced technology method MICROARRAY by Genesis Diagnostics Ltd.
The new assay system called Genarrayt based on Microarray technology, originally invented for studying DNA and gene expression. This technology is now extended to practical diagnostic tests, the first being a blood test for detecting IgG antibodies in the study of intolerances to over 220 foods.
The FoodPro® 200+ list:
More than 220 common foods are examined.
|DAIRIES||Α-LACTALBUMIN, Β-LACTOGLOBULIN, BUFFALO MILK, CASEIN, COW’S MILK, EGG WHITE, EGG YOLK, GOAT MILK, SHEEP MILK|
|FISH/SEAFOOD||ALGA ESPAQUETTE, ALGA SPIRULINA, ALGA WAKAME, ANCHOVY, BARNACLE, BASS, CARP, CAVIAR, CLAM, COCKLE, COD, CRAB, CUTTLEFISH, DORADO, ELL, HADDOCK, HAKE, HERRING, LOBSTER, MACKEREL, MONKFISH, MUSSEL, OCTOPUS, OYSTER, PERCH, PIKE, PLAICE, RAZOR CLAM, SALMON, SARDINE, SCALLOP, SHRIMP/PRAWN, SOLE, SQUID, SWORDFISH, TROUT, TUNA, TURBOT, WINKLE|
|FRUIT||APPLE, APRICOT, AVOCADO, BANANA, BLACKBERRY, BLACKCURRANT, BLUEBERRY, CHERRY, CRANBERRY, DATE, FIG, GRAPE, GRAPEFRUIT, GUAVA, KIWI, LEMON, LIME, LYCHEE, MANGO, MELON, MULBERRY, NECTARINE, OLIVE, ORANGE, PAPAYA, PEACH, PEAR, PINEAPPLE, PLUM, POMEGRANATE, RAISIN, RASPBERRY, REDCURRANT, RHUBARB, STRAWBERRY, TANGERINE, TOMATO, WATERMELON|
|GRAINS||BARLEY, BUCKWHEAT, CORN, COUSCOUS, DURUM WHEAT, FLAX SEED, GLIADIN, MALT, MILLET, OAT, POLENTA, QUINOA, RICE, RYE FLOUR, SPELT, TRANGLUTAMINASE, WHEAT, WHEAT BRAN|
|HERBS & SPICES||ALOE VERA, ANISEED, BASIL, BAYLEAF, CAMOMILE, CAYENNE, CINNAMON, CLOVE, CORIANDER, CUMIN, CURRY, DILL, GARLIC, GINGER, GINKGO, GINSENG, HOPS, LIQUORICE, MARJORAM, MINT, MUSTARD SEED, NETTLE, NUTMEG, PARSLEY, PEPPERCORNS, PEPPERMINT, RED CHILLI, ROSEMARY, SAFFRON, SAGE, TARRAGON, THYME, VALILLA|
|MEAT||BEEF, BILLY GOAT, CHICKEN, DUCK, HORSE, LAMB, OSTRICH, OX, PARTRIDGE, PORK, QUAIL, RABBIT, TURKEY, VEAL, VENISON, |
|NUTS||ALMOND, BRAZIL NUT, CASHEW NUT, COCONUT, HAZELNUT, MACADAMIA NUT, PEANUT, PINE NUT, PISTACHIO, TIGER NUT, WALNUT|
|VEGETABLES||AMARANTH, ARTICHOKE, ASPARAGUS, AUBERGINE, BEAN (broad), BEAN (green), BEAN (red kidney), BEAN (white haricot), BEETROOT, BROCCOLI, BRUSSEL SPROUT, CABBAGE, CABBAGE (red), CAPER, CARROT, CAULIFLOWER, CELERY, CHARD, CHICKPEA, CHICORY, CUCUMBER, FENNEL, GOURD, LEEK, LENTIL, LETTUCE, MARROW, ONION, PEA, PEPPERS, POTATO, RADISH, ROCKET, SHALLOT, SOYA BEAN, SPINACH, SWEET POTATO, TURNIP, WATERCRESS, YUCCA|
|OTHERS||AGAR AGAR, CANE SUGAR, CAROB, CHESTNUT, COCOA BEAN, COFFEE, COLA NUT, HONEY, MUSHROOM, RAPESEED, SESAME SEED, SUNFLOWER SEED, TAPIOCA, TEA (black), TEA (green), YEAST|
Microarray Technology (The Technology of Genetic)
The "FoodPro" microarray is produced by printing hundreds of protein spots onto a specially prepared glass slide, each spot measuring only 130 μm across.
The "FoodPro" Food IgG test is a rapid colorimetric microarray-based immunoassay for the measurement of IgG antibodies to over 220 food antigens in human blood.
The assay methodology is straight forward and similar to typical immunoassays. The system includes a recommended wash station, micro-centrifuge and a scanner to ensure optimum assay performance.
On completion of the assay, the microarray slide is scanned using a high resolution optical scanner. The data are processed by the "FoodPro" report writer software, which presents final results in a simple, straightforward manner.
This powerful approach has been applied in the “FoodPro Test” (200+ Food IgG) to the study and diagnosis of intolerance to over 220 specific foods.
• Detection of IgG responses to over 220 foods
• Quantitative results for each food
• Positive and negative controls for each pad
• Rapid protocol
• Assay imprecision <15%
Food Intolerance Reports – Interpretation
The food intolerance reactions are graded into three basic categories (Avoid, Borderline, No Reaction) according to the amount of food-specific antibody (IgG) detected.
Generally the severity of the reaction will agree closely with the severity of the symptoms caused by the intolerance, although this is not always the case.
Food Intolerance reports are prepared in a group format where results from similar types of foods are listed together (e.g. dairies, fish, fruit, grains).
The results can be printed either in Greek, English or Russian language.
- Each food is classified under the Avoid, Borderline or No Reaction column.
- Foods under the Avoid column should be avoided for a period of at least 6 months after which time they can be re-introduced one by one.
- Foods under the Borderline column should be moderated or rotated.
- You may eat normally the foods under the No Reaction column, but if you suffer classical allergic reactions (IgE) to any of these foods do not eat them.
- If symptoms return when a particular food is re-introduced, remove that food from the diet.
Food Intolerance vs Food Allergy.
Many people exhibit chronic food sensitivity reactions to specific food antigens. Unlike the immediate effects of IgE-Food Allergy, IgG-Food Intolerance sensitivity reactions may take several days to appear. Controlled removal of the problem foods from the patient’s diet will, in many cases, rapidly improve the patient’s condition.
A classical food allergy (such as peanut or shellfish allergy) is usually characterised by an immediate and often severe reaction of the immune system to exposure to a specific food. The symptoms of food allergy include sneezing, rashes, skin irritation, swelling, runny nose, fatigue, diarrhea and vomiting. Normally symptoms occur within a few minutes of eating or coming in to contact with the offending food, although they can be delayed by up to two hours.
Food allergy is quite rare with only about 2-3% of the population being diagnosed with the condition. The most common instances of food allergy are to peanuts, tree nuts (almonds and brazils), eggs, milk, fish and shellfish.
When exposed to the source of food allergy the body makes specific antibodies (IgE) to "fight off" the allergens found in these foods. When the food is next eaten it triggers an immune system response which results in the release of histamine and other naturally occurring chemicals in the body. Allergic reactions to food can vary considerably in their severity and some can be fatal.
Differences of Food Intolerance and Food Allergy in brief
- Reactions are usually delayed and symptoms may take hours to several days to appear.
- You can be intolerant to several different food groups at the same time.
- Sufferers can experience multiple symptoms, from migraine to bloating, diarrhea, lethargy and a generally feeling unwell.
- Raised IgG antibodies can be detected in the blood.
- Reactions usually occur quickly, with a maximum of 2 hours after exposure to the "reactive" food (allergen).
- The body’s IgE immune system is activated by the immediate ingestion of the reactive food.
- Symptoms include: difficulty breathing, rashes, swelling, runny nose and anaphylactic shock. These can potentially be life threatening
“Let food be your medicine, and medicine be your food.” (Hippocrates)
Changes in the immune system lead to development of antibodies against commonly eaten foods.
Affected patients report multiple symptoms, as described above. The symptoms often persist for decades and patients often report that multiple visits to their doctors have not resolved the problems.
Patients with chronic medical symptoms can benefit, using the accurate and reliable Food Intolerance Test (FoodPro Test - Microarray Food IgG), identifying which foods are causing their health problems and removing them from their diet, they have a real opportunity to improve their health and quality of life.
Based on the test results, a dependable dietary regime can be followed which will avoid the reactive foods and in many cases, lead in turn to remission from symptoms.
Independent studies show that more than 70% of patients who have been tested for Food Intolerance Test report remission from symptoms and often describe the improvements as life changing.
Controlled removal of the suspect foods from the patient’s diet will rapidly improve their health and will allow them to reassess their lifestyle and food choices.