Food intolerance is generally characterized by the body’s abnormal reaction to a chemical or toxic stimulus, which is caused by the consumption of a specific food or ingredient.
When we have an intolerance to a specific food, our body does not absorb it fully. Thus, this partially digested food penetrates the bloodstream as an intruder, and becomes the target of IgC antibodies. The body mobilizes to defend against these invaders, and this triggers various internal biochemical reactions, which leads to pressure, exertion and exhaustion of other organs and systems other than the immune system.
This continuous and chronic stress on the body undermines, weakens, and erodes the body’s defenses, and leaves it exposed and vulnerable to various ailments, both physical and neuropsychological.
Symptoms of food intolerance appear within hours or even after several days, thus making it difficult to identify the direct cause. Even fruits and vegetables, which are otherwise considered to be beneficial for most people, may also be harmful to some, whether or not they are organic.
The body’s continuous efforts to neutralize the inflammation caused by intolerance to these foods causes it to weaken and become ill. Symptoms can mimic side effects of other common problems, such as headaches, fatigue, stomach ulcers, eczema, acne, stomach problems, etc.
Clinical studies have shown that 45% of the general population may suffer from some form of food intolerance. The identification of problematic foods and their avoidance through dietary changes can significantly improve a person’s quality of life!
Food intolerance testing is based on the clinically proven technology ELISA.