Aug 2011
What's the difference between food sensitivity, allergy, or intolerance?
by Kate Whimster, BCom, MIFHI, ND co-authored with Mélanie DesChâtelets, ND.
Do you ever feel confused about the difference between food sensitivity, food allergy and food intolerance? The differences are actually pretty simple to understand and will help you understand how food affects you. First, some basic definitions:
Antibody: A large Y-shaped protein produced by the immune system. Its job is to recognize foreign proteins and neutralize them. It’s what happens when you get a cold, the bacteria or virus is recognized and then neutralized by antibodies.
Enzyme: In simple terms enzymes help breakdown things. Enzymes are very specific for what they break down. Therefore, your body has thousands of different enzymes to break down very specific compounds. Without enzymes the process may not occur at all or at a very reduced rate. In the digestive system, enzymes help break down food into smaller units for absorption.
Both food allergy and food sensitivity are antibody-mediated reactions to food. The antibody recognizes a food protein as harmful and tries to neutralize it. If this is similar then what is different? We have different types of antibodies in our body. Different types of antibodies react differently and cause different symptoms.
Food allergy
Food allergy is mediated by an antibody called IgE. When this type of antibody reacts with a foreign protein it immediately elicits typical reactions ranging from uncomfortable to life threatening. Skin irritation, redness, and swelling are common. Difficulty breathing is more disturbing as it represents tightening of the airway. Other symptoms such as hoarseness of voice, stuffy and runny nose, itchy and red eyes as well as nausea and vomiting can are also seen with food allergies.
Here’s a diagram to demonstrate - imagine the pink line represents the symptom threshold; when you cross this line you have symptoms. The star represents the ingestion of the allergic food item.
With food allergy, as soon as the offending food is ingested, IgE levels rise and react quickly. The allergic symptom threshold is always reached. Avoidance of this offending food is necessary as it can be life threatening. The levels of IgE will also drop relatively quickly and within 5-7 days you typically no longer have symptoms.
Food sensitivity
Food sensitivity is mediated by an antibody called IgG. IgG antibodies react very differently from IgE. When IgG antibodies react with foreign proteins, they elicit a milder, slower, and non-typical reaction. Symptoms can vary from migraines, to increased behavioural difficulties in children with ADHD, to chronic digestive concerns (constipation, diarrhea, IBS, IBD), decreases in energy, skin issues (acne, eczema), and other vague symptoms. Here’s the problem - unlike food allergies, food sensitivities are very hard to diagnose. This is because their impacts can be seen 24 to 48 hours after the ingestion of the offending food. There are two ways that can help identify food sensitivities: the first is a strategic elimination/hypoallergenic diet, which works as both a diagnostic tool (to identify offending foods) and treatment (avoidance of offending foods as a first step towards long-term healing). The other is an IgG food sensitivity blood test - I offer this testing via either Immunolabs or Rocky Mountain Analytical. This tests how reactive your IgG antibodies are against various foods. The higher the reactivity the higher likelihood a food sensitivity might be present. This test can be a good starting point in assessing potential food sensitivity.
Here’s a diagram to demonstrate how IgG works.
With food sensitivity, the offending food is ingested and the IgG antibody levels rise slowly and linger for up to 3 weeks. This is what makes a food sensitivity so hard to diagnose. You first ingest the offending food sensitivity and you are symptom-free. This is because you are still far from your symptomatic threshold. In a few days you ingest this same food item and again no symptoms. What you don’t know is that your IgG antibody levels have accumulated with those of your last exposure. Third time is a charm, you ingest the food and this time you get symptoms, such as migraine, constipation, weight gain, water retention, skin breakouts, fatigue, etc. Please note in this example I used 3 days but this is for illustrative purposes and is not literal. It can be confusing! Symptoms don’t appear immediately, so it is hard to link exposure to symptoms and you are left guessing at which foods is causing symptoms. Unlike an IgE food allergy were every single exposure is followed by symptoms, IgG food sensitivities depends on frequency and dose of the exposure.
Food intolerance
Food intolerance represents an enzyme deficiency, meaning your body can’t break down a component of food and this causes digestive upset. The most obvious example is lactose intolerance or lactase enzyme deficiency. This enzyme is important in breaking down lactose found in dairy products. The lack of this enzymes results in gas, diarrhea, and discomfort.
I work with many patients to address food sensitivities. The goal is not to eliminate a food for the rest of your life although avoidance for a period of time is sometimes necessary while we improve the integrity of the gut lining so that you can once again tolerate the offending food. When you figure out which foods you are sensitive to and understand the symptoms, you are empowered to take charge of your health!
Do you ever feel confused about the difference between food sensitivity, food allergy and food intolerance? The differences are actually pretty simple to understand and will help you understand how food affects you. First, some basic definitions:
Antibody: A large Y-shaped protein produced by the immune system. Its job is to recognize foreign proteins and neutralize them. It’s what happens when you get a cold, the bacteria or virus is recognized and then neutralized by antibodies.
Enzyme: In simple terms enzymes help breakdown things. Enzymes are very specific for what they break down. Therefore, your body has thousands of different enzymes to break down very specific compounds. Without enzymes the process may not occur at all or at a very reduced rate. In the digestive system, enzymes help break down food into smaller units for absorption.
Both food allergy and food sensitivity are antibody-mediated reactions to food. The antibody recognizes a food protein as harmful and tries to neutralize it. If this is similar then what is different? We have different types of antibodies in our body. Different types of antibodies react differently and cause different symptoms.
Food allergy
Food allergy is mediated by an antibody called IgE. When this type of antibody reacts with a foreign protein it immediately elicits typical reactions ranging from uncomfortable to life threatening. Skin irritation, redness, and swelling are common. Difficulty breathing is more disturbing as it represents tightening of the airway. Other symptoms such as hoarseness of voice, stuffy and runny nose, itchy and red eyes as well as nausea and vomiting can are also seen with food allergies.
With food allergy, as soon as the offending food is ingested, IgE levels rise and react quickly. The allergic symptom threshold is always reached. Avoidance of this offending food is necessary as it can be life threatening. The levels of IgE will also drop relatively quickly and within 5-7 days you typically no longer have symptoms.
Food sensitivity
Food sensitivity is mediated by an antibody called IgG. IgG antibodies react very differently from IgE. When IgG antibodies react with foreign proteins, they elicit a milder, slower, and non-typical reaction. Symptoms can vary from migraines, to increased behavioural difficulties in children with ADHD, to chronic digestive concerns (constipation, diarrhea, IBS, IBD), decreases in energy, skin issues (acne, eczema), and other vague symptoms. Here’s the problem - unlike food allergies, food sensitivities are very hard to diagnose. This is because their impacts can be seen 24 to 48 hours after the ingestion of the offending food. There are two ways that can help identify food sensitivities: the first is a strategic elimination/hypoallergenic diet, which works as both a diagnostic tool (to identify offending foods) and treatment (avoidance of offending foods as a first step towards long-term healing). The other is an IgG food sensitivity blood test - I offer this testing via either Immunolabs or Rocky Mountain Analytical. This tests how reactive your IgG antibodies are against various foods. The higher the reactivity the higher likelihood a food sensitivity might be present. This test can be a good starting point in assessing potential food sensitivity.
With food sensitivity, the offending food is ingested and the IgG antibody levels rise slowly and linger for up to 3 weeks. This is what makes a food sensitivity so hard to diagnose. You first ingest the offending food sensitivity and you are symptom-free. This is because you are still far from your symptomatic threshold. In a few days you ingest this same food item and again no symptoms. What you don’t know is that your IgG antibody levels have accumulated with those of your last exposure. Third time is a charm, you ingest the food and this time you get symptoms, such as migraine, constipation, weight gain, water retention, skin breakouts, fatigue, etc. Please note in this example I used 3 days but this is for illustrative purposes and is not literal. It can be confusing! Symptoms don’t appear immediately, so it is hard to link exposure to symptoms and you are left guessing at which foods is causing symptoms. Unlike an IgE food allergy were every single exposure is followed by symptoms, IgG food sensitivities depends on frequency and dose of the exposure.
Food intolerance
I work with many patients to address food sensitivities. The goal is not to eliminate a food for the rest of your life although avoidance for a period of time is sometimes necessary while we improve the integrity of the gut lining so that you can once again tolerate the offending food. When you figure out which foods you are sensitive to and understand the symptoms, you are empowered to take charge of your health!
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D'Adamo Personalized Nutrition opens
by Kate Whimster, BCom, MIFHI, ND
Congratulations to Dr. Peter D’Adamo on opening D’Adamo Personalized Nutrition in Williamsburg, Brooklyn!
Staffed by naturopathic doctors Maura Henninger and David Levi, this beautiful location includes a store stocked with products from the D’Adamo Personalized Nutrition line as well as space for nutritional consultations, including SWAMI GenoType diet software.
For more info and photos, check out Maura’s blog.
Congratulations to Dr. Peter D’Adamo on opening D’Adamo Personalized Nutrition in Williamsburg, Brooklyn!
Staffed by naturopathic doctors Maura Henninger and David Levi, this beautiful location includes a store stocked with products from the D’Adamo Personalized Nutrition line as well as space for nutritional consultations, including SWAMI GenoType diet software.
For more info and photos, check out Maura’s blog.
Guest post: Crazy for coconut!
15/Aug/11 04:07 PM Filed in: Guest post | Nutrition
Guest post by Annie Salsberg, ND
There has been a lot of talk about coconut oil lately. Everywhere I turn people are sharing their favourite uses, best recipes, and the oil’s health promoting effects. The poor coconut was overlooked for a long time. And when not ignored, it was flat out maligned for its saturated fat content. Finally, the coconut is enjoying some well-deserved time in the spotlight.
Coconut oil has a variety of applications. Many already enjoy it for cooking and as a cosmetic agent. However, we are seeing increasing evidence of therapeutic applications, notably in the areas of obesity/weight management, heart disease, seizure disorders, Alzheimer’s disease, and athletic performance
Coconut oil is very stable. This means that it is resistant to rancidity and is a wonderful heat-resilient frying oil. It is a delicious butter substitute and far superior to hydrogenated vegetable shortening (which contains trans fats). It can be used in baking, as a spread or to fry.
Coconut oil is a source of medium chain fatty acids, as well as polyphenols and vitamin E. Medium Chain Fatty Acids (MCFAs) have a number of important, health-promoting effects in the body. They are more easily digested than longer fatty acids and are a preferred source of energy at the cellular level. This makes them a wonderful fuel for athletes. Coconut oil may boost energy and enhance capacity for endurance
Furthermore, coconut oil has been shown to increase metabolism after meals and even inhibit fat-generating genes. Coconut oil is a great adjunct to a healthy weight management program.
Unlike some other saturated fats, coconut oil will not increase triglycerides after a meal. Rather, HDL (the “good” cholesterol) increases, while total cholesterol and LDL (the “bad” cholesterol) decrease. Coconut oil also seems to increase insulin sensitivity, helping the body to better manage sugar. Maintaining healthy cholesterol levels and stable blood sugar are an essential part of a heart disease prevention strategy.
Evidence also seems to support the use of coconut oil in seizure prevention. It increases ketones in the plasma; ketogenic diets have been shown to decrease seizure activity in some individuals.
This list could go on and on…. and, we are making new discoveries about coconut oil and Medium Chain Fatty Acids all the time. There are many great reasons to embrace coconut oil - I just hope that the coconut bandwagon is sticking around for a good long while!
Pemphigus vulgaris: Steve's story
08/Aug/11 10:46 AM Filed in: Autoimmune | Blood Type Diet
by Kate Whimster, BCom, MIFHI, ND
Pemphigus vulgaris is an autoimmune condition that causes severe blistering and sores of the skin and mucus membranes. It is chronic and there is no known cure. The treatments (usually long-term corticosteroid treatment or other immune-suppressing therapies) are not always effective and can cause even more chronic illness. Without treatment, pemphigus vulgaris is considered life-threatening due to infection.
I first read Steve’s story many years ago when I started following the Blood Type Diet, but it is definitely worth a second read! The Blood Type Diet was a major contributor to Steve’s healing - read more about his journey in this blog called Pemphigus: the BEST THING that EVER happened to me!
Pemphigus vulgaris is an autoimmune condition that causes severe blistering and sores of the skin and mucus membranes. It is chronic and there is no known cure. The treatments (usually long-term corticosteroid treatment or other immune-suppressing therapies) are not always effective and can cause even more chronic illness. Without treatment, pemphigus vulgaris is considered life-threatening due to infection.
I first read Steve’s story many years ago when I started following the Blood Type Diet, but it is definitely worth a second read! The Blood Type Diet was a major contributor to Steve’s healing - read more about his journey in this blog called Pemphigus: the BEST THING that EVER happened to me!
Great quote #30
06/Aug/11 08:58 AM Filed in: Quotes
“We all teach what we most need to learn.” Oprah Winfrey
Essential oil anti-aging treatment
01/Aug/11 05:50 PM Filed in: Beauty
by Kate Whimster, BCom, MIFHI, ND
I’ve been working with essential oils since I was in high school and I enjoy making my own formulas that have evolved over the years. This mixture is designed to reduce and prevent fine lines on the face.
Anti-aging treatment
Caution:
Avoid applying this mixture very close to your eyes, to avoid irritation.
Directions:
Combine the following ingredients in a 10mL roller bottle:
40 drops carrot seed essential oil
20 drops sandalwood essential oil
10 drops vitamin A oil (the only one I know of is Genestra Vitamin A Liquid)
1 drop ylang ylang essential oil
Then, fill the rest of the bottle with a carrier oil, either rosehip seed oil, jojoba oil, or vitamin E oil.
Apply mixture to fines lines nightly. Use roller bottle to massage into forehead, under eyes, and to any other areas.
I’ve been working with essential oils since I was in high school and I enjoy making my own formulas that have evolved over the years. This mixture is designed to reduce and prevent fine lines on the face.
Anti-aging treatment
Caution:
Avoid applying this mixture very close to your eyes, to avoid irritation.
Directions:
Combine the following ingredients in a 10mL roller bottle:
40 drops carrot seed essential oil
20 drops sandalwood essential oil
10 drops vitamin A oil (the only one I know of is Genestra Vitamin A Liquid)
1 drop ylang ylang essential oil
Then, fill the rest of the bottle with a carrier oil, either rosehip seed oil, jojoba oil, or vitamin E oil.
Apply mixture to fines lines nightly. Use roller bottle to massage into forehead, under eyes, and to any other areas.
