Is a food sensitivity like a food allergy?
Both allergies and sensitivities are immune reactions. Allergies are mediated by immunoglobulin E which gives the classic antibody-antigen/mast cell activation.  Onset occurs in a matter of 30 minutes or less for the first reaction and tends to be dramatic. On the other hand, sensitivities are non-IgE immune reactions which can involve any number of white blood cells including granulocytes, platelets, IgM and IgA.

What is the typical management scenario for food sensitivity?
Unfortunately many times the wrong testing and therapy are selected for delayed food hypersensitivities.  Many times the patient will receive testing for IgE and IgG antibodies as though they were the only mechanisms through which patients experience immune reactions.

How does the disease management program offered by Nutrition Results differ from those typically offered to a patient with symptoms of food sensitivities?
We use only reproducible and accurate end-point testing for non-IgE delayed hypersensitivities. We employ only the services of specialty trained registered dietitians to ensure accurate, practical, and compassionate application of the results to your life. Therapy is statistically driven.  We use the best research available and make painstaking efforts to track statistics with each follow-up visit to determine if the therapy is working for YOU as an individual.