By Michael A. Smith, MD
Mystery Symptoms Afflict MillionsIt is estimated that anywhere from 45%-60% of the general population struggles with what we call “mystery symptoms.” Millions of people every year see their doctors because of them and often leave frustrated because no diagnosis is made and treatment usually defaults to antidepressants.
It’s equally frustrating for both doctors and patients. But before you give up altogether, take heart … your health “problem” may not be the problem at all. Have you ever thought that it might be what you eat that’s making you feel sick?
Food is a Foreign InvaderFood, specifically protein, can be identified by your body as a “foreign” invader. This elicits an immune response to attack the invader and defend your body. There are two kinds of immune responses to food:
- Immediate – this is the immune response that can be deadly, like peanuts in kids. It’s driven by the antibody IgE. But this is not the reaction that we are talking about in this post.
- Delayed – this is the response we want to focus on, what we call food sensitivity. It’s driven by the antibody IgG. The response here is slower and more chronic. We believe that it’s this delayed reaction that can result in the “mystery” symptoms. This low-grade, chronic immune response causes a heightened inflammatory state that can damage cells and tissues, producing the symptoms that drive millions of people to their doctors’ offices.
Can a Simple Finger Stick Hold all the Answers?Unfortunately, identifying which of the many foods you regularly consume that may be causing your symptoms, or the specific natural or artificial compound contained in any of those foods, can be like trying to find a needle in a haystack.
There are as many food allergies and sensitivities as there are symptoms. And until recently, the available detection methods have been rudimentary at best. The good news is that advances in individualized blood testing now enable you and your doctor to zero in on the compounds that may be causing your problem.
It’s called the Food Safe Allergy Test. The Food Safe Allergy Test measures your sensitivity to certain foods from an antibody-mediated immune response. The antibody measured in this test is IgG. The Food Safe Allergy Test comes conveniently packaged as a kit. It requires a “finger stick” blood spot to be collected and shipped directly to the laboratory in a pre-paid envelope. All necessary components for the “finger-stick” are included in the kit with a complete set of instructions for easy collection.
A total of 95 individual foods are tested, organized within the following nine categories:
How to Use the Results to Start Feeling BetterWhen you receive your results, all 95 foods will fall into one of three immune reaction categories: high, moderate and mild. The reaction categories are colored-coded for easy interpretation. Red is high, yellow is moderate and green is mild.
Here’s what you do:
- Stop eating all red (high) and yellow (moderate) foods.
- Two to four weeks later start adding one food at a time back into your diet, starting with yellow (moderate) foods. Most people add a food back into their diet every four to seven days.
Don’t Wait Any LongerSo many people are suffering needlessly from such “mystery symptoms.” Get tested, get your results, avoid the foods if they cause symptoms or rotate them back in if they don’t cause symptoms AND finally get on with the important things in your life.
Here’s a sample report to motivate you some more — it’s a PDF so you’ll need a free Adobe reader to view it.
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