A food sensitivity is an inflammatory response of the immune system to specific food triggers or allergens. While some symptoms may appear immediately, others can be delayed, making identification challenging. Delayed food sensitivities often manifest only after months or years of continuous exposure, leading to chronic health issues.

Delayed food sensitivities are far more common than immediate allergies and can lead to chronic inflammation and a host of health conditions. Some of the commonly associated symptoms include asthma, fatigue, headaches, joint pain, skin rashes, gastrointestinal issues such as irritable bowel syndrome (IBS) or Crohn’s disease, and even mental health concerns like depression, anxiety, or schizophrenia. Other conditions, such as eczema, migraines, recurrent infections, and premenstrual symptoms, may also be linked to food sensitivities. 

To identify potential food allergies, a food allergy test can be helpful. This test screens for 95 different allergens, including common ones like butter, milk, wheat, eggs, soy, and corn. Results are categorized into three sensitivity panels: “Low” (foods that can be eaten freely), “Moderate” (foods to be consumed every four days), and “High” (foods to be eliminated for 8-12 weeks).

The test also includes a Candida screen, as excess Candida— a type of yeast—can cause symptoms similar to food sensitivities. Candida overgrowth is a common trigger on conditions such as eczema, hives, bloating, overweight and weak immunity.

Testing may involve either a blood draw or blood spot. Based on your results, a 4-day food rotation diet plan will be provided to help manage sensitivities. This approach reduces exposure to specific foods without complete elimination, minimizing the risk of developing further sensitivities and promoting better overall health and well-being.