Introduction

There is some confusion over the definition of food allergies, food sensitivities and food resistance. A Viennese doctor named Baron Clemens von Pirquet first used the word ‘allergy’ in 1906 to mean ‘altered reactivity’. These changed reactions included the development of immunity to infection, as well as marked reactions to certain foods, pollen or insect stings. He was primarily concerned with reactions concerning the immune system, however he was also interested in any altered response to the environment.

As time went by the obvious difference between the development of immunity to disease and adverse reactions to food, pollen or bee stings was established, so the definition of the word allergy was narrowed down.

Medical science terms allergies as reactions to something involving the immune system. This includes very severe reactions such as are found with peanut allergies such as swelling of the lips, mouth and tongue and sometimes collapse, which is otherwise known as anaphylactic shock.

Food Resistance, However, is when the body simply hasn't the ability to deal with the substance, and consumption can result in symptoms such as severe stomach pain and retching from consuming, in whatever form, the substance that causes an adverse reaction.

The other reactions to foods are termed as Sensitivities and these are symptoms similar to those of food resistance but have only temporary effects and can change daily depending on the level of consumption of the problem food.

A food allergy usually persists for many years, often a lifetime, even when the food is scrupulously avoided.

Food resistance, on the other hand, may well disappear if the food is avoided for several weeks, but may possibly recur if the food is eaten regularly and in large amounts again.

The symptoms of food resistance may come and go and vary in severity. Non-food factors may play an important part, particularly stress, which can greatly exacerbate the symptoms. One of the most curious facets of food resistance is often a craving for the particular food or foods that cause the problem.

So, to summarise

Food sensitivity
Food sensitivity is commonly known as the umbrella term that describes food allergies, food intolerances, food resistance and other adverse reactions to food, except when they are purely psychological in origin.

Food Allergy
Food allergies always involve IgE antibodies (protein molecule), that bind onto
a target antigen. This process can also occur with a food molecule and cause a
reaction from the mast cell on the surface of which is bound the IgE antibodies.
The mast cell releases chemicals called mediators and include histamine,
prostaglandins and leukotrins. It is the latter which are responsible for the
inflammatory symptoms associated with classical food allergy, but can take
several hours to three days to appear. Acute food and inhalant IgE allergies are
mediated immediately and provoke a much more serious and life threatening
condition, e.g. anaphylactic shock as well as symptoms such as hay fever and
asthma.

Food Intolerance
Food Intolerance involves the immune system as indicated by IgG antibodies,
the reaction is less pronounced than a food allergy but more diverse than a
food resistance. IgG antibodies do not cause the release of histamines (like IgE
antibodies), but the formation of chemical complexes, which release cytokines
and complement proteins within the body. This results in an immune response
which ultimately causes many symptoms related to food intolerances. These
symptoms may appear up to three days after the problematic food was ingested
and last for several weeks afterwards. Often absence from the food enables the
body to unlearn its sensitivity.
However, not all food intolerances are immune based, for example; tyramine,
found in strawberries, cured meats and cheeses can trigger migraines. This is a
brain response not an immune based one.
It is also thought that food intolerances may be due to a disposition within
the host itself i.e. the body and not the food itself. Stress is thought to be an
example of this, as it causes imbalances within the human body causing it to
react inappropriately to given foods.

Food Resistance
Food resistance and food intolerances are linked, however food resistances do
not have any influence on the body’s immune system. They are linked through
non-food factors which can greatly exacerbate the symptoms.
In short, a food resistance is the physiological effect of an individuals ability
to digest and process a particular food/group of foods. They may disappear
if the food is avoided for several weeks, but may reoccur if the food is eaten
regularly or in large amounts again. The symptoms may come and go and vary
in severity. Consequently, it affects the body’s overall energy systems and hence
sub-optimal health.

What to do about a food Resistance

Once you have identified the foods which are stimulating the reactions then it is best to cut them out of your diet completely for 6-8 weeks. This gives the body enough time to detoxify and re-balance itself. It is best to retest yourself using the K-Test and see if the resistance levels have dropped, then reintroduce the foods progressively whilst monitoring your symptoms. If the symptoms return it is advisable to take the food completely out of your diet as you are highly likely to have a persistent resistance to that food.

What to do about a food Sensitivity

The difference between a food resistance and a sensitivity is that a resistance is a temporary reaction of the digestive system to a food which has been consumed either to excess or simply too much for too long. By not eating the food the body quickly re-balances itself and the food can be consumed again usually after a break of a few days. The best way to determine this is by retesting yourself using the K-Test and seeing if there is a downward movement of the result for those foods which are causing concern.

What to do about an Allergic reaction?

If you suffer from an allergy then it is of great importance that you avoid those substances which trigger the body’s reaction. Should you however suffer an allergic response then it is advisable to get to a hospital or a doctor’s surgery as soon as possible. In extreme situations anaphylactic shock may set in which is life threatening and may need to be controlled with intravenous adrenaline.

Conclusion

Although on the surface there may be similarities between Allergic reactions, food Resistance and food Sensitivities, the differences are very important. The K-Test will definitely discern between the resistance and sensitivity, however it will not neccessarily identify a food allergy due to the fact that it is an immune response not a digestive disorder.

Eating a balanced and varied diet will help ensure that your digestive system as a whole will remain healthy and in good working order. Ideally a diet which includes plenty of fresh fruit and vegetables, preferably grown locally, with home prepared meals and deserts will heal an ailing tummy. However, it is a well known medical fact that symptoms such as IBS and Leaky Gut, constipation and bloating all have a degree of reaction to stress.

Therefore it is important to not only focus on the foods you are eating, but to also look to your lifestyle and see where you can improve the relaxation and calm in your life.