Food Sensitivities and Chronic Illness: Researchers estimate that at least 60% of the U.S. population suffers from unsuspected food reactions that can cause or complicate health problems. Symptoms can be extraordinarily diverse, ranging from arthritis to eczema to migraines. For that reason, many health professionals routinely consider food allergies or intolerances when evaluating a patient’s health problems. The less common but widely recognized atopic food sensitivities, such as an immediate reaction to peanuts or shell fish, are IgE-mediated responses. IgG antibodies are associated with non-atopic or "delayed" food reactions that can worsen or contribute to many different health problems and are considered the most common form of immunologically mediated food intolerance. These reactions are more difficult to notice since they can occur hours or even days after consumption of an offending food. In some cases, a person may eat a food for several days before developing a reaction to it, so they may not realize the link between the food and their symptoms. These "hidden" food allergies are caused by increasing blood levels of IgG antibodies in reaction to specific foods. Often the offenders are frequently eaten foods that are hard to avoid, such as milk, corn, and wheat. Simultaneous high levels of many IgG food-specific antibodies are generally related to intestinal hyperpermeability.  Allergix Antibody Profiles clearly identify those foods that may be causing health problems. This helps to achieve positive outcomes sooner, even when combined with elimination/provocation testing. Food sensitivities can occur at any age, triggering many different symptoms and contributing to a variety of disorders, including: Inflammatory bowel disease Fatigue ADD/ADHD Migraine Skin problems Rheumatoid arthritis Sinusitis