Food Allergies and Intolerances
Diet and nutrition are cornerstones of health and wellness. Every individual has a unique biochemical requirement for the right amount of nutrients to obtain and maintain optimal health. Our bodies, while being in constant flux as we go through the daily rhythms of life, are ultimately striving to maintain 
homeostasis (biological balance). Our diet greatly impacts the ability of our bodies to maintain homeostasis and we influence our physical, mental, emotional, and spiritual health every time we eat. As naturopathic doctors, when assessing the health of individuals, we turn to diet to discover how what we are eating is affecting our wellness.
Food intolerances tend to occur when the certain foods are eaten too frequently/in excess or the body’s ability to digest the food is impaired. One common example is lactose intolerance, where the inability to breakdown a specific nutrient (in this case the individuals do not have sufficient amount of lactase, the enzyme required to breakdown the sugar “lactose” found in dairy products). Generally, food intolerances are more difficult to identify as the reaction is often delayed and can occur after two or three days of eating the offending food(s).
Allergy refers to the condition in which the immune system reacts to a substance (such as food, dust, pollen or chemicals) inappropriately. Our immune system is a complex interplay between white blood cells and lymphatic organs and tissues (including tonsils, lymph nodes, spleen) and is designed to defend our body from harmful organisms in our environment. Lymphatic tissue is concentrated in areas of our bodies that are in contact with our external environment, for example along our respiratory and reproductive tracts, with a significant portion of immune system (70-90%) located in our gut.
With a food allergy, the immune system produces antibodies whenever you ingest a specific food. Reactions to food allergies are either immediate (usually IgE) or delayed (usually IgG) after eating the offending food and can range from mild to severe. In response to exposure to a food allergy, the body releases histamine, which results in anaphylaxis or asthma in severe cases or a variety of less obvious symptoms in less severe cases (such as fatigue, restlessness, headaches, insomnia, congestion, diarrhea, cramping, inflammatory conditions, muscle stiffness, skin rashes, or mood changes). Ironically, it is common to become aware of an allergy or sensitivity to foods that we have been consuming on a regular basis all our lives.
When foods that we eat create an adverse reaction in our bodies, all levels of health are disrupted. It does not take much for the immune system along our digestive system to become activated, creating allergic reactions, inflammation, and potentially autoimmune conditions. We will also be more prone to infection, because a major portion of our immune system is over-burdened. And we become susceptible to nutrient deficiencies as the irritation in our digestive systems persist.
Types of Allergy Testing Available:
Skin scratch test (IgE):
Small amounts of potential allergens are injected under the skin and any reaction (usually swelling and redness) is observed. This test may give information allergies that involve immediate reactions to the offending substances. Some problems with the test include:
- Individuals with sensitive skin may react to the procedure whether or not they are allergic to the substance (we do not eat through our skin!)
- Does not give us information about delayed (IgG) sensitivity reactions, which are our most common food intolerances.
IgG Blood Test
It has been scientifically identified that food-specific IgG antibodies (produced by the body’s immune system) and symptoms of food intolerance are closely linked. Food intolerance is often associated with a wide range of unpleasant symptoms and many chronic conditions. Unlike food allergies, food intolerance is 
unlikely to be life-threatening. Symptoms can include respiratory or gastrointestinal disorders, migraines, headaches or dermatological problems such as eczema. The symptoms are often delayed and can appear up to three days after eating the offending food. Therefore it can be very difficult to pinpoint the offending food. Dietary management based on the identification of food sensitivities is associated with significant and rapid improvement in the symptoms for approximately 71–78% of people.
The IgG Food Intolerance Test is the first step in the process to help identify the foods which may be causing symptoms. We access two different labs which utilize a microarray-based test that can detect IgG antibodies to more than 200 different foods. Based on test results, we work with our clients/patients to determine which foods should be eliminated or reduced from their diets. Once the symptoms subside, the foods may be re-introduced one by one and the effects monitored.
Hypoallergenic Diet and Re-Introduction
This strategy involves eliminating all potentially allergic foods for an extended period of time (at least three weeks) followed by reintroduction of each new food, one at a time, usually about every three days, while potential symptoms are observed.
- Eating a hypoallergenic diet provides a period of healing for the digestive system.
- This method allows people to make connections they otherwise would miss, consuming foods on a regular basis.
- It is not invasive.
- It is a very inexpensive and effective way to identify immediate and severe food sensitivities, especially when the person is very diligent with the process.
Some disadvantages include:
- It can be a very time-consuming process and difficult to follow
- The offending food may not have been eliminated initially and therefore not discovered
- This test is best done under the supervision of a Naturopathic Doctor to ensure that optimal nutrition is maintained during the elimination phase, and to guide the re-introduction.
Electro-Dermal Screening
This is a computerized “energy assessment” screening process which is non-invasive (no needles are used) to help identify food sensitivities. According to Traditional Chinese Medicine, our bodies are not only made up of tissue, blood vessels and organs, but are also composed of energy, or chi, which is produced by our organs. This energy is circulated through your body along specific meridians, and when points on your skin that correspond to certain meridians are manipulated, the energy circulation and your internal organs are affected.
It used to be that the only way to manipulate these points involved invasive practices such as acupuncture. Then, in the 1950s, Dr. Reinhold Voll discovered that you could test electrical skin resistance and gain information about your chi in a completely non-invasive way. This marked the beginning of electrodermal screening. While electro-dermal screening is inherently subjective and does not “diagnose” a food allergy, it can identify an imbalance of your chi with respect to specific foods, thus identifying likely food intolerances. A diagnosis is made by an entire clinical picture and the electro-dermal screening can be an effective subset of that clinical picture.