What are food sensitivities?
The inability to tolerate foods and/or environmental factors, also known as sensitivity or intolerance, induces chronic activation of the innate immune system and causes inflammatory processes.
This inflammation has been linked to many chronic conditions, including: digestive disorders, autoimmune diseases, headaches, migraines, obesity, chronic fatigue, ADD, aching joints, skin disorders, arthritis and many more.
How Does Food Sensitivity Differ from Classic Food Allergies?
True food allergies are foods that trigger the immune system to produce massive amounts of the chemical histamine that works by attaching to mast cells in the mucosa lining that can lead to anaphylaxis. This potentially fatal condition can cause the throat and esophagus to swell, cutting off air from the lungs, or may simply cause hives, skin rashes, and other non-life-threatening reactions.
This type of response is called a type I hypersensitivity reaction, caused by the degranulation of mast cells or basophils that is mediated by Immunoglobulin E (IgE). This is an immediate response and mediates the classical allergic symptoms including sneezing, runny nose, and eyes water.
Food sensitivity testing is NOT an “allergy” or IgE test. Standard allergy tests, such as skin testing or RAST are not accurate for delayed type reactions to foods and chemicals. Food sensitivities are more common than the IgE responses, which cause an immediate reaction. Food sensitivity reactions are more difficult to notice since they can occur hours or even days after consumption of an offending food. In some cases, a person’s reaction to a food may occur several days after eating the offending food and the link between the food and their symptoms may not be connected.
Food sensitivities are an inflammatory response and cause chronic, variable symptoms such as fatigue, brain fog, headache, joint pain, bloating, acid reflux, etc. When there are alterations in the microbiome and ‘leaky gut’ or intestinal permeability, it induces an immune response and the production of pro-inflammatory IgG antibodies against food and other potential harmful antigens in the gastrointestinal tract.
Stool Testing
The GI-MAP™ (GI-Microbial Assay Plus) test is the first comprehensive stool analysis to use DNA-based quantitative PCR (qPCR) technology to evaluate GI pathogens, parasites, dysbiotic bacteria, fungi, beneficial bacteria as well as intestinal health markers that assess digestion, absorption, inflammation, intestinal permeability, and gluten sensitivity.
GI-MAP™ tests for GI pathogens, opportunistic organisms, normal flora, and markers of GI health, including:
- Bacteria
- Viruses
- Parasites
- Fungi
- Inflammation
- Immune function
- Pancreatic function
- Fecal occult blood
The Superior Solution
Other available stool tests may appear to be DNA-based. But they are, in fact, only using matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) to identify stool microbes. Their methodology relies on cultures from stool, which is far less reliable than results provided using qPCR technology. Culture-based tests cannot measure strict anaerobes, and they don’t deliver true quantitation of reported organisms.
The GI-MAP is the most accurate, comprehensive DNA stool analysis available. It provides consistently accurate, actionable results that help practitioners identify and treat root causes of conditions, including, but not limited to:
- Autoimmune diseases
- IBS/IBD
- Digestive complaints, diarrhea or constipation
- Brain fog
- Skin problems, like acne and psoriasis
- Mood disorders, depression, and anxiety
- Diabetes and weight loss issues
Common Specialty Labs Used
