Unraveling the Mystery of Food Sensitivities: Why this Common Food Reaction is Difficult to Detect

Often mislabeled as food allergies, food sensitivities are a frequent issue that we help identify at Gabrielle Grandell. It is estimated that one in five people have a food sensitivity or intolerance, though we believe that it could be an even higher percent of the world population.

While similar to allergies in some ways, food sensitivities can be more challenging to discover but are not life-threatening like an allergy could be. The reason it is difficult to detect food sensitivities is because the body’s response is often delayed, as it can take up to 72 hours to notice symptoms.

Many food sensitivity symptoms are digestive- or skin-related, such as eczema or diarrhea. Unlike allergies, food sensitivities do not result in anaphylactic symptoms like trouble breathing or loss of consciousness.

Discovering the Origins of Food Sensitivities

Food sensitivities are caused by the immune system’s mistaken creation of the antibody immunoglobulin G (IgG) or immunoglobulin A (IgA). If you read my blog on allergies, you will know that allergies are caused by a different but similar antibody, immunoglobulin E (IgE).

We can discover whether your body is wrongly creating IgG or IgA through blood work available at my office or through an elimination diet. In the latter, clients are asked to track their reaction to the subtraction and addition of certain foods in their diets, starting with foods that are frequently a source of sensitivities.

The Most Common Food Sensitivities

Gluten is the most common food sensitivity in the world, though it is often missed because there is more focus and testing on the severe autoimmune counterpart, celiac disease. Gluten is a protein found in wheat that the immune system often mistakes as a threat, with most people having some level of sensitivity or reaction.