Delayed–onset food allergy, also known as IgG (immunoglobul Doctors have long believed that the only kind of allergy is the immediate–onset type, the kind of allergy that triggers the formation of IgE (immunoglobulin E) antibodies. Symptoms of IgE or type 1 allergy appear within two hours, often showing up in a few minutes. Stomach cramps, hives, skin rashes, diarrhea, wheezing, swelling, and anaphylaxis (which could lead to death) are the common reactions an immediate–onset allergy sufferer experiences. This article shall focus more on the other more common yet harder to diagnose auto–immune disorder called delayed–onset allergy.
When food becomes an enemy
in G) or type 3 allergy, is an auto–immune disease that causes your immune system to overreact when you ingest certain foods. Studies reveal that there are more immune cells in the digestive tract than in any part of the body. The immune cells mistakenly attack food particles and treat them as antigens or foreign invaders, producing IgE antibodies, histamine and other chemicals as an attempt to fight what they perceive as toxins. A person suffering from immediate–onset allergy can only be allergic to up to three foods, while a delayed–onset allergy sufferer can have reactions to as many as twenty foods.
The top delayed–onset food allergens (in no particular order) are cow’s milk, gluten (in wheat and other grains such as barley, rye, and oats), fish, egg whites, egg yolks, soy, peanuts, yeast, corn, and nuts such as cashew, almonds, hazelnuts, and Brazil nuts. The good news is that type 3 food allergies are reversible if you make a conscious effort to facilitate your body’s healing by temporarily nixing the aggravating food, consuming raw food and taking enzyme supplements, and by eliminating disruptive energies in the body that could be causing your disease. All the suggested steps apply only to delayed–onset allergies and not to IgE allergies.