The differences between Food ‘Allergies’ & Food ‘Resistance’ in detail

Posted October 11th, 2007 by admin
FOOD ALLERGY
(True Food Allergy)
FOOD RESISTANCE
Persistent Resistance Temporary Sensitivity
Key Differences in Definition Immediate reaction. Acute symptoms. Can be life-threatening. Immune system demonstrably involved – often immediately. Antibodies produced. Cause more easily identified. Easier to diagnose Slower reaction, over 24 hours. Less acute, less noticeable symptoms. Rarely harmful but may cause unpleasant symptoms which affect long term health and lifestyle. Immune system generally not involved (and it so, at a low level). Specific cause more difficult to identify due to time delay. More difficult to diagnose
Symptoms Anaphylactic shock, body swelling, generalised rashes, itching, vomiting, diarrhoea, wheezing, breathing difficulties, faintness, collapse Headaches, flushing, bloating, stomach gripes, constipation, nausea, palpitations, rashes, itchy skin, watery eyes, runny nose. Similar symptoms for both intolerances and sensitivities, although causes are slightly different
Numbers of People Affected Comparatively rare. 2% of the UK population suffer from a ‘true food allergy’ (Allergy UK, January 2007) BUT 41% claim that they so suffer! Fairly common. Up to 45% of the UK population suffer from some form of food intolerance (Allergy UK, January 2007), with 59% claiming they suffer
Causes Common allergy-provoking foods: cow’s milk protein, egg white from hens, wheat gluten, soya bean, codfish, various nuts, specific fruit & vegetables and seafood Symptoms occur because the body cannot digest a particular food due to insufficient quantities of a particular enzyme or chemical needed to break it down Symptoms are often an exaggeration of a normal side effect produced by that substance. Often caused by consuming too much of a food or drink i.e over-indulging
What to do Go to hospital A&E. Consult your GP. Take an allergy blood test Take a food intolerance test such as the Kymatika K-Test which will identify potentially problematic foods which should be cut out of your diet for a specific period of time. Re-test at regular intervals (ideally every 2-3 months) as resistances can change with the seasons. If symptoms persist or worsen, consult your GP