Food sensitivities
Reactions to food are real, but IgG panels are not a valid way to find them, so structured elimination and reintroduction remains the reliable method.
IgG antibodies to food indicate that you have eaten it, not that you react to it. Major allergy and immunology bodies advise against using these panels diagnostically. They routinely return twenty positives, produce an unnecessarily restrictive diet, damage the microbiome and create food anxiety. We do not order them, and that is a clinical position rather than a cost one.
IgE-mediated allergy, a distinct and potentially serious entity requiring allergy testing. Non-celiac gluten or wheat sensitivity, frequently fructan intolerance rather than gluten. FODMAP intolerance secondary to SIBO or dysbiosis. Histamine intolerance. Disaccharidase deficiency including lactase. And celiac disease, which must be excluded before gluten is removed.
Celiac serology first, while you are still eating gluten. Then a structured, time-limited elimination with systematic single-food reintroduction and symptom logging — the only reliable method available. Underlying SIBO or dysbiosis treated, since resolving it frequently restores tolerance. Enzyme support where a specific deficiency is demonstrated. And the diet deliberately widened again.
Celiac serology with total IgA. Breath testing for SIBO where FODMAP intolerance is present. Stool analysis. IgE testing or allergy referral where reactions are immediate, involve the airway or skin, or have ever required epinephrine. Histamine and diamine oxidase assessment where the pattern fits. And nutrient status, since restrictive eating creates deficiency.
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