Food intolerances are genetic, therefore, do not change, unlike food sensitivities. Intolerances involve an enzymatic deficiency that prevents a person from properly digesting and metabolizing certain food groups or combinations of foods. The food intolerance evaluation requires only a few drops of blood (from the ear lobe or fingertip) and does not need to be repeated again unlike many food allergy or sensitivity panels. When people eat their food intolerances, a toxemic reaction occurs, which is the equivalent of garbage rotting in our intestines. This toxemia contributes to fatigue, weight gain, high blood pressure, skin concerns, mood issues, and of course digestive concerns, in addition to negatively affecting our overall health. Allergies and sensitivities are based on immune reactions, whereas intolerances are based on a genetic enzymatic deficiency. In our experience, when patients avoid their intolerances, their ‘leaky gut’ or food sensitivities can resolve since their digestive tract is healthier and less reactive or inflamed, leaving them less susceptible to developing food sensitivities or allergies.