What is the hidden food allergy?

Many times, we've seen people experience an itchy mouth immediately or within an hour after eating certain foods. Some people may vomit, experience difficulty breathing, and, if they accidentally eat a large amount, respiratory failure can occur, leading to death. This reaction is caused by the immune system (normally responsible for fighting germs) producing antibodies (IgE antibodies) to combat the allergen. (The food ingested acts as an allergen in some people.) The body then releases a variety of chemicals, including histamine, which trigger abnormalities in the respiratory tract, stomach, intestines, skin, blood vessels, and heart. These symptoms include a runny nose, tingling sensations in the tongue and lips, abdominal pain, and difficulty breathing. In severe cases, anaphylaxis can be life-threatening, with swelling of the airways leading to difficulty breathing, a drop in blood pressure, loss of consciousness, and even death.

According to statistics, Foods that cause acute allergic reactions include milk, eggs, peanuts, soy, wheat, walnuts, cashews, fish, and shrimp.

Many people confuse food allergies with hidden food reactions (hidden food allergies, delayed food sensitivities, food intolerances, or delayed-type food reactions).

Symptoms of a latent food reaction can include burning, indigestion, gas, loose stools, headaches, and unconscious stress. These symptoms are not related to acute antibodies (IgE). Instead, the body secretly produces IgG antibodies within two weeks or a month of eating the food. This is often associated with a leaky gut syndrome, which does not cause immediate symptoms. Symptoms typically develop within 72 hours. IgG antibodies are produced when the body encounters the antigens of the food to which it reacts. They bind to food antigens and trigger an inflammatory process, starting in the digestive tract. If large amounts are present, they travel through the bloodstream and accumulate in various tissues, gradually causing tissue inflammation. This occurs gradually. As long as we continue to consume foods that our body resists, over time, internal tissue damage will worsen. This can be the underlying cause of disturbing symptoms such as bloating, constipation, unexplained abdominal pain, diarrhea, irritable bowel syndrome, chronic headaches, migraines, sneezing, asthma, nasal congestion, chills, dark circles or bags under the eyes, and certain skin inflammatory symptoms such as acne, hives, rashes, and edema. They can also be associated with various autoimmune diseases, including celiac disease and Crohn's disease.

Currently, hidden food reactions can be easily and conveniently tested, detecting IgG in over 132 foods, covering major food groups such as dairy products, eggs, gluten-containing and gluten-free grains, vegetables, fruits, wheat, fish, seafood, meat, herbs and spices, nuts and seeds, and food preservatives.

After receiving the test results, Doctors will use the results to help patients choose the right foods and reduce foods that promote long-term symptoms. It has been found that people who have these symptoms from latent food reactions have significantly better symptoms after stopping foods that their bodies resist for a while. Because good health should begin by looking at and finding the cause from within.