Yes, they can.
I am currently working with a family of four in France.
They are Brits and Irish by trade – a fine mixture of northern European and Celtic stock.
However, none of them do very well when they eat certain foods, and this blog post explains how they came to understand how specific foods were making them feel unwell.
Their health transformations are an inspiration to us all and I hope they nudge you to take positive action in your own life, because I know you can overcome your symptoms, feel fabulous and perform at your peak.
In this blog, we’re talking about IgG food sensitivities, which are not “true” allergies as many people perceive.
A true food allergy typically causes rapid onset of common allergic symptoms. It is caused by a section of the immune system called IgE.
A classic and severe IgE reaction is the person who eats a peanut, shrimp or strawberry, for example, and has a severe allergic reaction or possibly even anaphylactic shock.
IgG, on the other hand, cause delayed symptoms and the symptoms are typically much broader and harder to link with specific foods.
IgG food sensitivity symptoms may not develop until 48 hours after you have eaten a certain food.
It is therefore very hard to identify them without some form of clinical testing.
Most regular doctors do not realise there is something called a “delayed food sensitivity” that is vastly different from a classic food allergy.
The family I’m writing about in this article would throttle a doctor who tried to tell them that food sensitivity does not exist (you’ll see why, below).
There is plenty of science to support IgG food sensitivity testing. It’s not 100% perfect, but neither are any other tests.
The science is certainly strong enough to make this testing a very good choice for you and your family to improve and optimise your level of wellness.
Please bear in mind that 60 – 90% of the western population is believed to have some form of food sensitivity, which is why I think it’s a good idea to get tested.
Our family spent the best part of a year traveling the world, seeing cool places and having wonderful experiences.
The problem was that none of them were feeling well. In fact, symptoms became quite severe, to a point where quality of life was not as it should be.
All four of our family members – ages 10, 14, 48 and 48 – took the plunge and conducted IgG food sensitivity tests.
Remember, these are the delayed food reactions, not the immediate allergies.
Their test results showed multiple food sensitivities: the main foods showing up as problematic were gluten and cow’s milk, both of which are common food sensitivities.
However, a surprising finding was egg sensitivity. All four of the family members were positive for IgG egg sensitivity.
The biggest transformation was in the family’s oldest son, who was 7 at the time they ran the tests. Here’s what Mum had to say:
“Before giving up eggs and gluten our local GP told us he was on the road to obesity. This was when I knew something was terribly wrong as, by all accounts, we were eating a very balanced ‘normal’ diet – with very little sugar or processed foods, which would normally be associated with childhood obesity.
My son suffered from terrible night sweats – often I would have to change his pillow as it would be soaked during the night.
He often had nightmares.
He had really bad breath.
His moods were very volatile and he suffered from low energy and poor stamina playing sport.
He was always often VERY thirsty.
The intense thirst would come on suddenly sometimes and if , for example, we were out and about and didn’t have any water on us he would get really stressed out until we could find him some..
Within 3 weeks of giving up gluten and eggs he lost 6 kilos (34 kilos down to 28k – exactly where he should be on the developmental chart for his age and height).
He seemed to lose this weight from everywhere – his face, his feet, his hands (it was like he had been bloated everywhere).
The night sweats stopped, he slept much better, no more bad breath and his moods were much more stable. His energy on the football pitch became that of a normal 7 year old child.
His extreme thirst also went away in the first couple of weeks of stopping gluten and eggs.
My husband and son also suffered from night sweats. His sweating would actually cause a ‘yellowing’ of the bed-sheets.
They also carried excess weight – particularly around the face, chin and abdominal region.
Hubby lost 5 kilos and my oldest son lost 4 kilos within a month, and the night sweats stopped (no more yellow sheets).
My husband also realised that in the past he had often had a feeling of being ‘completely stuffed’ after a meal and used to just think that he may have eaten too much.
Once gluten and eggs were out of the picture he did not experience this uncomfortable sensation any longer.
As for me, I have always been a very slight build (between 43 and 45 kilos all my life), however I often had a bloated belly.
This was the biggest change for me – for the first time in my life I had a flat belly.
If on occasion now I eat something that has egg in it by mistake, there is a reaction within about 30 minutes and my belly blows up significantly (looks like I could be 5/6 months pregnant).
This is followed by severe a hung over feeling with diarrhea and energy slump the next day.
So all in all food intolerance testing changed our lives significantly!”
I want to focus on eggs because for many people, they are extremely healthy choices. In fact, I eat lots of organic eggs and feel fantastic.
But eggs turned out to be a massive problem for this family.
If you have read Joyce’s story, you’ll know that many years of nasty digestive symptoms were being triggered by simple bananas.
No food is 100% safe for every single person on the planet.
Remember that your nutritional requirements are unique to you, and your food sensitivities are unique to you.
A food that your Mum and Dad thrive on may not be right for you: Foods that make you feel fabulous may be terrible for your brother, sister or best friend.
I’m not one of these people who will attempt to over hype and sell things for the sake of it – I really want you to have a better quality of life through improving your wellness and performance.
Food sensitivities can and do cause an awful lot of symptoms.
They can affect energy, mood, sex drive, hormones, skin, sleep, muscles, joints and especially digestion.
As we’ve seen, they can also cause weight management problems, either causing weight gain, or unhealthy weight loss.
If you’re experiencing problems in these areas of health, the underlying reason could easily be a stealth, sneaky food sensitivity.
But with a simple finger-prick blood test that you do at home you can quickly discover the foods that may be blocking you from feeling like your old self.
If you have a lot of IgG food sensitivities, it indicates that you probably have a leaky gut.
This is because IgG sensitivities tend to develop as a result of a leaky gut when more partially digested food antigens are able to leak into your blood.
If a leaky gut is suspected, it is a good idea to find out why. Could it be gluten intolerance or maybe chronic infections like H. pylori, parasites or small intestinal bacterial overgrowth?
As well as checking your reactions to 94 different foods, the finger prick blood test also detects IgG antibodies to Candida albicans.
You may well know that Candida is a yeast/fungal organism that can overgrow in your digestive tract, vaginal tract, oral cavity or on your skin.
When it overgrows, Candida can trigger an immune response that has the potential to cause just as many problems as the foods we’ve discussed in this article.
In fact, Candida albicans overgrowth is one of the most under recognised reason why people feel unwell these days.
For me, in most cases, an IgG food sensitivity test is probably the fastest and best way for you to customize your diet.
All you need to do is avoid foods that you’re reacting to. No fancy or expensive therapies or supplements are needed.
Like the family I’ve introduced to you in this article, if you are eating foods that are triggering symptoms, you won’t feel well until you find them, and stop eating them.
It’s such an easy process – a test kit is sent to your home and you prick your finger with the lancet provided in the test kit.
You drip a couple of drops of blood on a card, let it dry and send it back to the lab.
In just a couple of weeks your results are released, you receive a full colour PDF copy, and we run an interpretation and recommendation Skype or phone call with you.
I hope it’s something you do, because I really think it could be a big breakthrough for you.
If you have low energy, mood problems, skin symptoms, digestive problems, headaches, muscle and joint pain, brain fog and lots of allergies and frequent infections, food sensitivities could be the missing link.
I can’t guarantee it will solve all your symptoms because your IgG food sensitivities might be the result of a leaky gut, which itself may need some healing work.
But it is a simple, quick and easy way to get started build some momentum.
If you have read about our range of functional medicine lab tests but you’re not sure which one to choose, I recommend you book a case review so we can help you make the best possible decisions about your health.
And, of course, please feel free to email us if you have questions.