Information and prevalence of food allergies and sensitivities have drastically increased in the last few years. Just ten years ago most readily available food allergy information revolved around extreme reactions, such as anaphylaxis. The most common food related anaphylactic reactions involve peanuts and seafood. Today, however, there is a myriad of information about food sensitivities, allergies and intolerances. Food labels are more informative than ever so it’s easier to navigate groceries if you do have any allergies. And if you don’t think you have any allergies, you might want to take a pinnertest just to be sure.
Food sensitivities typically occur when your body has difficulty digesting a specific kind of food. It’s actually the proteins that are contained within that specific kind of food which enter your bloodstream and don’t break down. This causes your immune system to react.
Your immune system uses amino acids and does not react to them. In a normal metabolic process your body will extract proteins to amino acids. If you have any sort of abnormal metabolism or can’t process proteins in this manner those proteins can enter into your bloodstream without being broken down first. If this happens your body won’t recognize the proteins and will assume its being attacked. Your immune system will fight against them and create antibodies, which can cause inflammation and a number of other symptoms.
There are a couple of different ways you can test for food sensitivities, but a pinnertest is the most comprehensive and is usually recognized as the most reliable as it is a science-based test. This test uses a small drop of blood in order to determine if you have any reactions to 200 different types of foods. Sensitivity reactions are almost exclusively problems with being able to digest properly and cause a number of different symptoms.