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Member Since 16 Jun 2011
Offline Last Active Today, 09:13 AM

Posts I've Made

In Topic: Igg Testing Questions

18 March 2015 - 02:39 PM

Is this IgG test a blood test? If so, can any general family doctor run the test? Thanks in advance!


Yes, it is a blood test. However, the basis for using IGG levels as a means for diagnosing food-intolerance's has not been scientifically proven. So you average doctor may be uninterested in, or not familiar with the test.


I agree with StephanieL, in that the only reliable way to determine a food-intolerance is by eliminated the food for a few weeks, and then reintroducing it, and observing how you respond.


Here is a quote taken from Genova-Diagnostics, a leading provider of the IGG tests:


If you were on steroidal anti-inflammatory drugs or if you were not consuming a tested food, the test probably will not show a positive reaction. If you are already on an elimination diet due to known food reactions, a negative result on an IgG4 food antibody profile does not necessarily mean you can freely eat the food without experiencing symptoms. Reintroduce any previously reactive foods with caution.



It seems more likely IGG levels simply reflect the contents of your diet, not which foods you are intolerant to. Though, if one has a leaky gut, its quite likely they will have developed intolerance's to many of the foods they are currently eating. This is probably why some people find the test to be "effective".

In Topic: Does Dairy Affect Your Mood And Mind?

16 March 2015 - 06:32 AM

Yes, it does. I have multiple food sensitivities, including dairy. One of my worst symptoms is depression & mood swings. For me, it usually comes on around 15 minutes after consuming the food, along with muscle-twitching, rapid heart-rate, and overall feelings of "agitation".


The best way to find out if dairy is affecting you negatively, is to avoid it for a period of time (few weeks), and then reintroduce it, and observe how you respond to it.

In Topic: Igg Testing Questions

16 March 2015 - 06:05 AM

Hi. Having high IGG for a particular food is not a definitive marker of intolerance/allergy. One can have have super high levels toward a food, and still tolerate it just fine. I think its best to look at the test results as a "hint" as to what might be triggering your symptoms. Personally, I would start by avoiding all the positive foods (if possible), and slowly reintroduce the foods one at a time, while carefully observing for negative reactions. I would also consider starting a rotation diet with your new foods, to prevent developing intolerance to them. Doing so has been very helpful in my experience.


The reason you are having a hard time finding concrete answers for whats considered high etc.., is because the science behind the method (IGG food allergies) is still lacking, hence the idea to look at it as a "hint".

In Topic: Desensitizing The "other Food Intolerances"

07 April 2014 - 07:56 PM

I decided to eat most of those foods only once every 8 days.  I've actually developed new delayed food allergies to some foods that I was eating once every 4 days.  That happened with allergenic foods - seeds and nuts mostly. 


I had the same issue. I was doing a 4 day rotation diet to avoid developing further sensitivities, and In spite of this, I had developed new sensitivities (primarily to high protein foods). I found what worked for me, is limiting the protein content to 15 - 20 grams, of a given food, on a 4 day rotation. This makes sense when you consider the theory behind "leaky gut". As we know, allergies are developed against proteins, so naturally, the more protein antigens that pass through a hyper-permeable GI tract, the more likely an immune response will develop. It seems there is a certain threshold of antigens which the immune system will tolerate before sensitization occurs. So the idea behind a rotation diet, would be to keep the antigen concentrations for a given food below that threshold. Here is an image I copied out of an immunology book, which seems to relate nicely:




Also, Its been shown that following an allergic reaction in the GI tract, the intestines become more permeable (leaky). I can say for certain in my experience, I am more prone to developing further sensitivities soon after I have a big reaction (by eating a big portion of a food I am sensitive to). So that's something to keep in mind.

In Topic: Desensitizing The "other Food Intolerances"

07 April 2014 - 07:30 PM

More and more, I am becoming convinced that these "food sensitivities" are indeed a local IGE sensitization in the GI tract. Consider the case of the nasal mucosa: Its estimated that over 40% of people thought to have "nonallergic rhinitis", actually have local allergic rhinitis (IGE mediated). Why should we assume the GI mucosa is that different? Its already been proven that IGE can be produced locally in the GI tract, so its more a question of just how prevalent it is. Now considering the vast array of "non-allergic" (yet food/antigen-triggered) inflammatory conditions of the GI tract, I would suspect the rate to be at least 40% if not higher.


I have brought this up with a few doctors (one of them a leading gastroenterologist), and they are all in agreement that local allergy of the GI is a real thing. The problem is, unlike rhinitis where you can easily and objectively test for allergic sensitization, there is no easy way of doing so in the GI tract. Additionally, with all the quackery surrounding the topic of "food sensitivities/intolerance", doctors & researchers are less keen on touching this stuff.

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