What We Treat
Food Intolerances
Allergies and intolerances are often confused, but they involve very different biological processes. IgE reactions are true allergies: they trigger an immediate immune response and can cause symptoms such as hives, swelling, wheezing, or even anaphylaxis. IgG reactions, by contrast, are not allergies. IgG antibodies commonly appear after eating normal foods and are linked to delayed, non‑dangerous symptoms like bloating, fatigue, or headaches. Not all intolerances are IgG‑mediated—for example, FODMAP intolerances in IBS are driven by fermentation of certain carbohydrates in the gut rather than an immune response.
When exploring intolerances, we begin with the gut. Disruptions in the microbiome and increased intestinal permeability (“leaky gut”) can contribute to IgG‑mediated food reactions and make the body more reactive over time. We look at dietary patterns, nutrient status, and environmental exposures that may be adding to immune load. Often, as gut integrity is restored and inflammation decreases, food intolerances lessen or resolve.