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IgG Food Intolerance

Gastrointestinal (GI) complaints comprise a majority of chronic health concerns. The most common symptoms include diarrhea, constipation, bloating, abdominal pain, sudden urgency, excessive flatulence, halitosis, and fatigue. The most diagnoses include parasites, candida overgrowth, SIBO, and IgG food intolerances. Other related conditions that produce the same symptoms include Crohn’s disease, Ulcerative Colitis, IBS, and diverticulitis, and slow motility.The GI complaints are nearly always curable by discovering through proper testing the presence of parasites, bacteria overgrowth, yeast, and IgG food allergies or intolerances.

IgG Food Intolerances

This idea throws many people off since most patients have struggled to notice any allergic reactions to the food when they eat. This is because immune reactions to food also produce other antibodies such as IgG, IgM, and even IgA that differ in their immune response compared to IgE antibodies. IgE food reactions causes more obvious and generally immediate allergic reactions when consumed and thus easier to associate reactions with a specific food. The IgG antibodies produced, which are linked to many illnesses including in the GI tract, are of the IgG class, which are actually also known as delayed or slow onset allergic reactions. In other words, the reaction occurs hours and even days following the exposure. These become extremely difficult to determine when using symptoms as the only diagnostic assessment. With an IgG food allergy test a patient is able to view upwards of a hundred or more foods ranging from grains, animal proteins, fruits, vegetable, legumes, and even yeast and candida. These tests can be invaluable to help determine a toxic underlying cause of GI diseases.

In previous articles we have stated, that yeast has a major side effect leading to localized inflammation and irritation in the gastrointestinal tract. Many studies in the last few years have also shed light on the additional contribution from proteins that were once deemed healthy. For example, gluten, contained in wheat, barley, and rye, produces a protein called Zonulin that causes severe irritation of GI cells and leads to leaky gut. This leaky gut, in turn, causes the GI tract and immune system to react to any and all proteins that are introduced in the GI tract from the diet. In time we become reactive to everything that we eat. Just like yeast, normal or even healthy foods, become major immune distractors.

With the immune system being overwhelmed by these food proteins, healing from normal “wear and tear” is reduced. The cure is in discovering the food allergies through testing and removing those foods to allow the GI tract to heal. In time with proper dietary protocols and with additional support of an anti-yeast diet symptoms improve. Food allergies along with yeast are the most often overlooked causes of gastrointestinal complaints. Testing is key and success is sure as we begin to heal the gut. (A negative celiac panel is insufficient to rule out gluten IgG reactivity.) Consider that the leading food allergy is also the leading health food, wheat. A blessing to some and a curse for so many others. IgG food sensitivity testing is the only way to know for sure. Once a patient begins to treat two of the most common causes, which are candida and food sensitivities, the immune system starts to rebound to full activity.

Testing begins with a simple blood draw. Once the results are in, the lab generates a comprehensive report detailing your IgG toxic foods. Sometimes people find that, while they may only have a few food toxicities, these make up foods that they eat regularly. Therefore, if you are allergic to pasta and you eat it four or five times per week, you will be poisoning yourself four or five times per week.

The most notable point to make here is how much better you’ll feel. Some people rid themselves of lifelong chronic conditions like migraines which are almost always caused by a food toxicity. Some people feel a tremendous boost in energy, and see a general increase in mental acuity. Others notice that their constant irritability is gone.

A Journal of American Medical Association (JAMA) article revealed that more than 75% of the money spent on health care is spent on chronic conditions. Our research indicates that a great deal of these chronic conditions are the direct result of food toxicities; easily treatable by simply removing the foods from your diet.

Besides GI benefits the following conditions have also been reported to improve with food IgG testing and elimination: Attention Deficit Disorder (ADHD), Arthritis, Autism, Asthma, Candidiasis, Celiac, Chronic Fatigue Syndrome (CFS), Depression, Diabetes, Digestive Disorders, Ear Infections, Eczema, Fibromyalgia, GERD, G.I. Disorders, Headaches & Migraines, Heartburn, Irritable Bowel Syndrome (IBS), Joint & Muscle Pain, Leaky Gut, Mental Fatigue, Obesity, Poor Memory, Psoriasis, Sinusitis, Skin Disorders, Weight Loss, and Yeast Infections. Click here to view a IgG Food Allergy Sample Report.

STUDIES ON IgG FOOD INTOLERANCE TESTING