Remove this item from your diet or minimize your exposure to it.
Elevated levels of IgG/IgA reaction to a certain food does not necessarily mean you have an intolerance, but research shows that by eliminating foods that cause an the reaction, you can potentially improve certain food-related symptoms - including gastrointestinal distress, headaches, dry and itchy skin, and fatigue. Please keep in mind that reactivity does not necessarily correlate directly with symptoms, so your results are meant to guide you through the next steps of the process.
Elimination of IgG/IgA positive foods may improve symptoms of irritable bowel syndrome, Autism Spectrum Disorders, AD(H)D, cystic fibrosis, rheumatoid arthritis, and epilepsy, according to numerous clinical studies.
IgG/IgA food test results are often used to develop food antibody-guided exclusion/ elimination diets. The implementation of such diets has been shown to alleviate symptoms associated with nonceliac gluten sensitivity and food sensitivity-induced atopic conditions, reduce the frequency of migraine headaches, decrease the occurrence of diarrhea, decrease failure-to-thrive among children with cystic fibrosis, reduce symptoms of irritable bowel syndrome, improve rectal compliance, decrease stool frequency in Crohn’s disease, prevent seizures and hyperkinetic behavior in children with epilepsy, and ameliorate kidney function in glomerulonephritis. Food elimination diets also hold promise for the improvement of behaviors associated with attention-deficit hyperactivity disorder.
Find out more about the Elimination diet here.
Elevated antibody levels can be clinically significant — while the antibodies themselves don’t destroy anything, they do trigger an inflammatory response that can cause significant destruction of tissue and resulting symptoms. This response is not necessarily dependent on antibody levels. However, an equivocal result may mean you are just beginning to exhibit an immune reaction, so this is an important time to take measures to support the body in damping immune reactivity.
Zucchini, cooked
