Although the terms allergy and sensitivity are often used interchangeably, they are distinct conditions with different immune responses:

• Food Allergies A true food allergy involves an immediate and potentially severe immune system reaction. When someone with a food allergy consumes or comes into contact with a specific allergen, their body produces an immunoglobulin E (IgE) response, which can result in symptoms ranging from hives and swelling to life-threatening anaphylaxis. Common food allergens include nuts, shellfish, eggs, wheat, and dairy.
• Food Sensitivities (or Intolerances) Food sensitivities produce a more delayed immune or inflammatory response, often mediated by immunoglobulin G (IgG) or other pathways. Individuals with sensitivities may experience various symptoms hours or even days after consuming triggering foods, including bloating, migraines, joint pain, fatigue, and skin issues. Common sensitivities can involve gluten, dairy, soy, and certain additives.

While allergies can be serious and sometimes life-threatening, sensitivities often go undetected for years—leading to chronic symptoms and contributing to deeper health complications. Accurate testing allows you to clearly identify which foods are causing distress, so you can avoid or minimize exposure and reclaim control over your health