Functional medicine providers appreciate that each human is created uniquely and requires strategic fueling via diet and nutritional biochemistry. What may work for a friend, co-worker, or even family member may not be the best food choice for your patient’s digestive tract or immune system.
Food sensitivity testing is a simple way to empower patients to identify and gain ownership of their immune reactivity susceptibility. The ancient Greek physician, Hippocrates spoke of food as medicine; in sharp contrast, the ancient Roman philosopher, Lucretius, proposed: what is food for one may be poison for another.
Foodies that enjoy a wide variety of international foods and spices will want to select a more expansive food panel. In turn, a committed vegetarian/vegan will want to know specifics about a broader selection of veggies and grains.
Then we get into the deeper dive, differentiating between IgG, IgA, and other immunoglobulins your body makes daily and for a good reason. IgG food responses can be super sneaky and can often be hard to pin down what item you consumed, potentially sabotage your wellness goals. At the same time, IgA food reactivities can provide insights into mucous membrane health, irritation, and more.
This webinar will also share insights on the role of IgG4 and clinical consideration of IgE in contrast to non-anaphylactic food reactions that can fuel immune dysfunction and altered inflammatory and Complement pathway activation.
Dr. Chris Meletis is an educator, international author and lecturer. His personal mission is “Changing America’s Health One Person at a Time.” Dr. Meletis has authored 17 books and over 200 national scientific articles in journals including Natural Health, Alternative and Complementary Therapies, Townsend Letter for Doctors and Patients, Life Extension and Natural Pharmacy.
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