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As my clinical experience progresses, awareness of food’s impact on health
has grown immensely. A bright healthcare provider recently told me that he knew
of a practitioner with a long waiting list who refused to see anyone that had not
stopped milk products, *gluten (wheat, rye, barley), corn, soy, nuts/seeds, sugar, and processed foods because elimination of these foods resolved pain in 75 percent of their patients.

Ninety percent of those we treat have *immunoglobulin G, or IgG, antibodies to at least one food. IgG are predominantly involved in the secondary immune response, which refers to second and subsequent responses of the immune system to an antigen that has previously been encountered. IgG is associated with Type II and Type III hypersensitivy, which refers to undesirable – damaging, discomforting and sometimes fatal – reactions produced from the immune system. Hypersensitivities range from allergies to autoimmune diseases such as Graves’ disease. The many impactful stories we have heard from patients who have eliminated dairy products have resulted in us now recommending that everyone receive IgG food blood testing, especially those with chronic disorders. IgG evaluations are still largely unavailable elsewhere in central Kentucky.

New York Times best‐selling author Dr. Amen notes that many people are sensitive to gluten, with areas of the brain losing nearly all blood flow and temporarily ceasing to function upon exposure to gluten. At our office, due to the impact of eliminating IgG hypersensitive foods, we likewise recommend avoiding milk products , except goat yogurt for some, and gluten. We find that 40 percent of our patients are *IgE (immediate allergic response antibodies) or IgG sensitive to gluten, and that is without testing routinely for another class of immunoglobulin’s, *IgA. One expert recently commented that 81 percent of patients in their clinical experience had gluten sensitivity, though Celiac disease, a severe form of gluten sensitivity, is much less common with an estimated population incidence of 1 percent.

Symptoms and disorders that we have seen resolved with the elimination of hypersensitive foods include gastrointestinal issues such as irritable bowel syndrome, constipation, acid reflux, bloating; dermatological problems such as itching, rashes, eczema and seborrhea; and musculoskeletal symptoms including muscle aches, restless legs,and joint aches. Brain disorders such as severe headaches, fatigue, memory impairment, severe depression, ADHD, and irritability have resolved, as have sinus congestion, postnasal drainage, and infertility.

Two‐thirds of our patients are sensitive to eggs, several of which have brain-associated symptoms. Consider eliminating eggs for three weeks if you have unexplained symptoms. Pineapples and almonds also commonly produce IgG symptoms.

Please join us on October 23 at Midway Foundation’s conference on “Reversing
Heart, Brain, and Digestive Disorders” featuring Cleveland Clinic’s Dr. Caldwell
Esselstyn, Jr., who has documented reversal of coronary disease

*Definitions
Gluten - a type of protein found in most grains, cereals, and breads.
Immunoglobulin G (IgG) is the most common type of antibody
Immunoglobulin E (IgE) antibody responsible for allergic reactions
Immunoglobulin A (IgA) This antibody is found in body fluids such as tears, saliva, mucosa, and other bodily secretions. It is an antibody that provides a first line of defense against invading pathogens and allergens