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Tag Archives: Food Sensitivities

Case Study: The Effectiveness of a Dietary Supplement Regimen in Reducing Igg-Mediated Food Sensitivity in ADHD

Barry W. Ritz, MS, Richard S. Lord, PhD

Immunologic response to allergens varies depending on the level of exposure. Low-exposure antigens, such as house dust and pollen, trigger immunoglobulin E (IgE) antibody recognition, which results in histamine release and a cascade of immunologic events designed to sequester and destroy the antigen. On some occasions, these events, cumulatively termed a type I reaction, can escalate to the severity of anaphylaxis and death. In contrast, relatively high-exposure antigens, including molds and certain occupational exposures and food proteins that pass through a damaged mucosa, generally result in a mixture of immunoglobulin activity read more…

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