Lab Notes

The Importance of the Identification of Food Sensitivities for Good Health

Submitted by storeadmin on Fri, 04/29/2016 - 17:14

About the author:

Suzette Garcia, MSc, CNC Master of Science in Health and Nutrition Education Board Certified in Holistic Nutrition® Member of the National Association of Nutrition Professionals (NANP)

The link between diet and chronic disease has long been recognized, and as a result, nutrition education has become an integral part of personal development for building knowledge and skills to adopt and maintain healthy lifelong behaviors. The focus on adverse food reactions in the Western society is relatively non-existent and yet, the majority of us, if not all of us, have them.

Alcat Test logo

Understanding food allergy, food sensitivity and the Alcat Test

Submitted by Wellio on Thu, 12/04/2014 - 20:08

by Dr. Patricia Shelton, MD, RYT

Food Intolerance & Disease

Submitted by ggs on Mon, 11/17/2014 - 11:41

Food intolerance induces inflammation and the excessive generation of toxic free radicals and immune chemical, increasing the occurrence of metabolic, chronic and degenerative diseases.

In contrast with “True” allergy, whereby a few molecules of peanut may, for example, induce anaphylaxis, the sheer magnitude of exposures to intoleragenic foods, despite its less dramatic flare (pun intended), causes greater morbidity and mortality.

Allergy vs. Intolerance

The etiology of true allergy became known in 1967. It was soon determined that allergens (allergy generators) were taken up by antigen presenting cells and presented to T lymphocytes in a similar fashion as peptide products of pathogenic microorganisms.