Food Sensitivities

Food sensitivities — distinct from true IgE-mediated allergies — involve delayed immune responses to specific foods that can manifest hours or days after consumption. Common triggers include gluten, dairy, eggs, and certain grains. Because the reaction is delayed and the range of symptoms is wide (digestive distress, brain fog, fatigue, skin issues, joint pain), identifying the offending foods often requires systematic testing rather than guesswork.

Unlike true food allergies, food sensitivities are typically driven by gut permeability and immune dysregulation — which means they are often reversible when the underlying gut dysfunction is addressed. Identifying and temporarily removing reactive foods reduces the immune burden on the body, while root cause work addresses the reason the sensitivities developed in the first place.