Food allergy is a potentially serious health condition triggered by the release of IgE antibodies to a specific food. Food allergy symptoms typically appear very soon after eating a problem food (e.g. peanuts). Reactions may include a condition called anaphylaxis, which can be life-threatening; hives (red swollen patches on skin); breathing difficulties, vomiting,and other symptoms. The scientific term for an IgE reaction is Type I Hypersensitivity.

An IgG reaction to food is called food sensitivity typically takes months to develop and is triggered by IgG antibodies. The release of IgG antibodies to specific foods is considered normal, as is the formation of antigen-antibody complexes (which form when a food antigen meets an IgG antibody and they bind together). Cells called macrophages typically remove these complexes; however, when many antigen-antibody complexes are present, macrophages may not be able to remove them all.

The complexes that are left behind deposit in tissue and release substances that promote inflammation. Inflammation is much more likely to occur if the reactive food remains a regular part of the diet since more immune complexes will form, and in turn may trigger inflammation and contribute to a variety of symptoms. The symptoms associated with food sensitivities develop slowly over time as IgG antibody-food antigen immune complexes deposit in various parts of the body and trigger inflammatory reactions. Depending on where the immune complexes deposit, inflammation can contribute to a variety of different health conditions. Numerous studies in peer-reviewed journals have shown the health benefits of removing IgG reactive foods, particularly for Irritable Bowel Syndrome, migraine headaches, and weight management.

In terms of this treatment, there is no difference as to whether it is an IgG or IgE.