The typical food allergy is a reaction to certain foods that produce a Type I allergic reaction involving IgE (Immunoglobulin E) antibodies with immediate onset of the symptoms minutes after ingesting the food.  Another type of food allergy is more of a food sensitivity which is milder, but this time involving IgG (Immunoglobulin G) antibodies measurable by an IgG ELISA/EIA Food Allergy Test.  According to the IgG food allergy theory, the delayed food reaction with the IgG antibodies can aggravate different health problems and lead to disorders, such as ADD/ADHD, migraines, and rheumatoid arthritis.  Although the IgG tests have been offered since the 1980s, research studies have never been able to vouch for its diagnostic reliability.

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