What is a food allergy?

There is great debate among the medical community regarding the true definition of the word allergy. Physiologically, an allergic response or sensitivity to a food occurs when the body, for various reasons, perceives an otherwise harmless food as a dangerous invader.

Similar to a bacteria or virus, the food invader triggers an outpouring of antibodies (specifically immunoglobins IgE or IgG), whose main goal is to eliminate the invader through various responses such as respiratory (asthma), digestive (vomiting or diarrhea), or through the skin (eczema).

When an allergic response is immediate, it involves the excess production of immunoglobin IgE, which triggers the release of histamine from cells. A release of histamine in the body results in symptoms such as wheezing, skin rashes, and excess mucous production.

Food allergies vs. food intolerances
In contrast to immediate reactions, food intolerances (also called food sensitivities) produce signs and symptoms that are variable and often delayed. It appears that the release of immunoglobins IgG is responsible for the development of food sensitivities. Food sensitivities can develop for reasons such as poor digestive health, overconsumption of anti-nutrient foods, and lack of variety in the diet.

For example, children who eat refined wheat products over and over again may eventually become intolerant to wheat and suffer from chronic respiratory infections. Because food intolerances/sensitivities are not as obvious, they are often called the hidden problem. As a general rule, if your children are eating the right foods for their bodies, an adverse response, even as mild as a runny nose, following an ice cream cone should not occur. The good news is that with proper nutrition, elimination diets, and supplement therapy, food intolerances can often be eliminated.

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