Most people are familiar with the life-threatening nature of serious food allergies, but there are many other types of adverse reactions to foods, often referred to as food sensitives.
Food allergy symptoms can be triggered by even the tiniest amount of food and the reaction is usually immediate. In food sensitivities, a larger dose of the problem food is needed to elicit a response and the symptoms can take a few hours of days to begin.
Some people are sensitive to several groups of foods, making it harder to determine what’s causing the symptoms. The most common symptoms of food intolerance include:
- A cough
- Runny nose
- Feeling under the weather
- Stomach ache
- Irritable Bowel
- Skin Rashes
Sometimes the culprit is a common food such as dairy, eggs, a nut, a bean, a grain, a fish, a fruit or a vegetable. Other times it’s something hidden such as a food colouring, additive or processing aid.
Cyrex labs do an incredibly comprehensive, highly accurate and consistent food sensitivity test based on the latest research. They test for multiple forms of foods (raw, cooked, processed, and combined foods) as well as testing for sensitivities to lectins and a wide range of food additives including colours, gums and meat glue.
This is important because food proteins change when cooked or processed. A person might react to a particular food when it’s cooked but not when it’s raw, or vice versa. Or they may react to a particular food only when it’s in combination with other foods.
Unlike standard food reactivity tests, the Cyrex test also assesses cross-reactive antigens, such as food aquaporin and shrimp tropomyosin, which are known to cross-react with human tissues, as well as for the hidden proteins, called Oleosins, that a responsible for food sensitivities to oils.
In total the test measures reaction to 180 different foods and additives. You can see the full list here: https://www.joincyrex.com/the-cyrex-system/array-10-multiple-food-immune-reactivity-screens
This test is recommended for people with:
- Unexplained symptoms digestive, neurological, skin or behavioural symptoms that might be linked to the intake of a particular food.
- Autoimmune disease, as early detection and avoidance of food triggers can help reduce inflammation and tissue damage in autoimmune disease
- Increased intestinal permeability, since this is a common reason for developing food sensitivities in the first place.
Once identified, reactive foods can be minimised in the diet and a protocol can be put in place to address the underlying cause for the development of the food reactions. This usually involves assessing and correcting digestive and gut barrier function.
You can find out more about gut barrier function here