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functional medicine doctor

Food Sensitivity Testing

There are a select group of individuals that are a good candidates for food sensitivity testing. Majority of people have an unhealthy gut with bad bacteria and inflammation. Making the distinction can help you save money and time. Leave it up to a trained professional to determine the lab that is right for you!

What are some Conditions Associated with FOOD SENSITIVITIES?


Digestive disorders: Conditions like Irritable bowel syndrome (IBS) and Crohn’s disease have been linked to IgG food reactions. Research has shown that elimination of IgG reactive foods can alleviate IBS symptoms.

Migraines: A 2007 research study found that 43/65 patients with migraine headaches had complete remission of headaches after one month of eliminating reactive foods. Another study in 2010 found a significant reduction in the number of headache days and migraine attacks with elimination of reactive foods.

Mood/attention deficit disorders: Deposition of antibody-antigen complexes in nervous system tissues may contribute to hyperactivity, depression, anxiety, inability to concentrate and other mood disorders. There is some evidence that eliminating IgG reactive foods can improve attentiveness in children.

Weight gain: Antibody-antigen complexes in tissue cause inflammation, which leads to fluid retention and weight gain. To fight inflammation, the body releases a chemical called ghrelin, which also happens to be an appetite stimulant. Thus, IgG food reactions may contribute to weight gain in two ways: fluid retention and increased appetite.

Fatigue: Fatigue after eating foods you have sensitivities to is either a sign of increase carbohydrate intake and inability to regulate blood sugar or a food sensitivity.

Why Test For Food Sensitivities?

Take the guesswork out of your diet. Since hours or days can pass between the time a reactive food is consumed and occurrence of symptoms, testing is often the only way to determine which foods are responsible for the reaction.

  • IgG reactions frequently occur to commonly consumed foods such as dairy, wheat, eggs, yeast, pork and soy.

  • Elimination diets (remove suspect foods for a period of time and then reintroduce and check for reactions) are difficult to follow and can take months to complete.

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Food sensitivity testing through Rocky Mountain Analytical


  • ENHANCED FOOD SENSITIVITY TESTING....................................$395
  • BASIC FOOD SENSITIVITY TESTING ..............................................$326
  • VEGETARIAN FOOD SENSITIVITY TESTING .................................$280

Food Allergy or Food sensitivity?


On exposure to foods, the immune system may react by releasing proteins called antibodies. Foods that cause antibodies to be released are called antigens or allergens. Two types of antibodies are commonly produced in response to foods:

  • IgE (immunoglobulin E)

  • IgG (immunoglobulin G)


The cells lining the small intestine, may be permeable dependent on inflammation as a direct result of your health choices.  Once food proteins (antigens and allergens) are allowed to pass into the blood stream, this gives the immune system and the protein an opportunity to meet and for the immune system to remember this protein for a long time. Many proteins are ignored by the immune system. Due to genetic as well as gut microbial variability, we are not entirely sure why some individuals immune system makes reacts to certain foods, causing them to have a food sensitivity. Typically people with healthy gut linings, do not have as much issues.


Food allergies and food sensitivities differ by the type of antibody produced and the speed of the reaction. Food allergy is an immediate reaction caused by the production of IgE antibodies, while food sensitivity is a delayed reaction caused by the production of IgG antibodies to specific foods.

Food Allergy IgE Reactions- Immediate


IgE reactions generally occur within minutes of eating a reactive food and can, on rare occasions, be life-threatening (ie peanut allergies). Skin eruptions (hives, eczema), breathing and digestive problems are also common IgE reactions. After first time exposure to an allergen, the body remembers what the allergen “looks like” and keeps a supply of IgE ready for immediate release if it “sees” that allergen again. Referral to a specialist is recommended in the case of serious food allergies (ie difficulty breathing, anaphylaxis).


Any adverse reaction to food in which the immune system is demonstrably involved. Involve IgE (and histamine and local inflammation) and are often diagnosed by Cutaneous and Intradermal Allergy Testing, RAST/Immunocap in conventional medicine.


Food Sensitivity IgG Reactions- Delayed


IgG reactions take hours or days to develop, making it difficult to determine the food cause without testing. In an IgG reaction, the IgG antibodies attach themselves to the antigen and create an antibody-antigen complex. These complexes are present in large numbers and the food antigen is still being consumed, the macrophages are unable to remove all the complexes. The antigen-antibody complexes accumulate and can be deposited in body tissues. Once deposited in tissue, these complexes may cayse inflammation, which can contribute to a variety of health conditions.


False Food Allergy:


Non-immunological reaction, seen with particular foods, in which a substance in the food triggers the mast cell directly. No antibodies are produced (IgE is not involved).


Food Intolerance:


Any adverse reaction to food, other than false food allergy or psychogenic reactions, in which the involvement of the immune system is uncertain because skin-prick tests and other tests for allergy are negative. This doesn’t exclude the possibility of immune reactions being involved in some way, but they are unlikely to be the major factor producing the symptoms. This excludes false negative IgE allergy tests.

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