Food sensitivities are implicated in a wide spectrum of disorders including rheumatoid arthritis, eczema, migraine headaches, Crohn's disease, attention deficit disorder, sinusitis and recurrent ear infection. Often undiagnosed and untreated, food sensitivity responses can add to the body's toxic load. Accurate identification of the offending foods is essential for sage and effective treatment. Because related foods cross-react, it is especially crucial to see which foods are responsible. IgE testing is well known and there is an abundance of medical literature supporting its use in identifying allergies.
Many allergic symptoms are IgE-mediated and are so severe and immediate that they are obvious.
I reactions by an IgE assay. 4 food antibody testing. Frequently, these are chronic exposures to the commonly eaten derivatives of corn, wheat, milk and egg. IgG 1 and IgG 4 are the only IgG subclasses that chronicle this type of exposure. Since IgE testing has limited usefulness for these reaction, IgG 1 and IgG 4 can be the allergy test of choice to identify problem foods that are missed by IgE testing.