One expert says nightshades are inflammatory. Another says cook them right and you're fine.
One test comes back with 30 reactive foods. A different test shows a completely different list.
Someone online swears eliminating lectins fixed everything. Someone else says it's not lectins, it's oxalates. A third says the real issue is histamine and mast cells.
And you're just trying to figure out what you can eat without feeling like garbage afterward.
Here's what nobody in that conversation is saying: chasing food triggers isn't the answer. The reactions aren't random; they're symptoms of deeper dysfunctions driving the whole thing. Fix those, and the list of foods your body can't handle starts to shrink. Keep chasing triggers, and it keeps growing.
That's what the 2026 Food Sensitivity Summit is about. Starting March 26th, 15 leading doctors, functional immunologists, and researchers are coming together for a free 5-day event to cut through all of it.
You'll discover why your food sensitivity tests give completely different results, why you might react to cooked food but not raw, why reactions keep expanding even when you're doing everything right, and how people have actually reversed food intolerances after years of frustration.
After you register, check out the video on the confirmation page; there's a practical tip you can start using right away to soothe your gut and reduce food reactions.