Food allergies and weight problems are intimately related. If you are having difficulty losing weight, it may be because you have a food allergy or sensitivity preventing you to do so. Inflammation occurs in response to many different stimuli including injuries, irritants and pathogens. It is a process where your body’s immune system responds by sending proteins and white blood cells to the irritated area in order to repair the damaged tissue. Inflammation from food allergies inactivates leptin, which is the body’s main weight control hormone. Your immune system produces anti-inflammatory chemicals to offset inflammation, and these chemicals restrict the ability of leptin to function properly. When you overeat, the leptin levels in your body rise, which results in an increased metabolic rate and a decrease in appetite. If you have inflammation due to a food allergy, this process does not occur, and it leaves you with a slow metabolic rate and a hungry appetite.
Eating foods that trigger an allergic reaction and inflammation also cause secretion of epinephrine from your adrenal glands, which triggers a hormonal cascade that ultimately results in the storage of fat rather than the breakdown of fat. Epinephrine causes glycogen (stored glucose) breakdown in the liver, which increases the amount of sugar in your bloodstream. When high sugar levels are detected, insulin is released. High levels of insulin activate the enzyme lipoprotein lipase, which catalyzes the synthesis of fats. It also inhibits the enzyme triglyceride lipase, which is one of the important enzymes in the break down of stored fats.
If you have been struggling to lose weight and tried diet and exercise, there is a high possibility that it may be due to food allergies and intolerances. Food triggers can be easily identified by a simple blood test. If you are interested in identifying what foods could be causing inflammation and developing a personalized treatment plan, please contact Seattle Naturopathic and Acupuncture Center at (206)-319-5322
Knowing the difference between a food allergy and a food sensitivity can better help you determine the type of testing best suited to the problem. A food allergy is when the immune system targets a specific food protein as an allergen. The body attacks it and as a result produces large amounts of immunoglobulin E (IgE). The release of IgE causes the release of histamines and other chemicals which cause what is known as an allergic reaction. Food allergies symptoms range from mild to severe such as hives, swelling, dry cough, intestinal problems, eczema, headaches, etc. Only about 4-5% of the population has a true, immediate food allergy; some common allergens are peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish. A delayed response in food allergy is more frequently seen. Instead of the production of IgE, the body produces IgG. The result of IgG production can lead to symptoms such as asthma, eczema, headaches, joint pain, fatigue and more. Delayed response to food allergen generally takes about 48-72 hours for symptoms to occur.
On the other hand, sensitivities to food are not caused by an immune response but instead an unpleasant reaction to certain foods commonly in the form of stomach upset, acid reflux, and nausea. Nearly 70- 80% of Americans have a food intolerance; common foods include dairy products and gluten rich foods.
Ways to tackle food intolerances is through an elimination diet method to first detect the suspect foods. If this alone doesn’t eliminate symptoms, getting a food sensitivity blood test such as an ALCAT test can match what types of food one is sensitive to. Two common ways to test for food allergies are a blood test that measures the amount of IgE and or IgG present for certain types of food. A basic skin prick test which tests for immediate IgE immune reactions to foods is also used.
For more information about food allergy and/or food sensitivity testing, please contact Seattle Naturopathic and Acupuncture Center at 206-319-5322 or email@example.com