Food sensitivities are a complex and increasingly prevalent topic in the realm of nutrition and health. Unlike food allergies, which trigger an immediate and potentially life-threatening immune response, food sensitivities elicit a more delayed and often subtle reaction from the body's immune system. This immune response can lead to a wide range of symptoms, affecting various bodily systems and causing discomfort to individuals who experience them. One of the most well-known types of food sensitivity is lactose intolerance. This condition arises when the body lacks sufficient lactase, an enzyme responsible for breaking down lactose, the sugar present in milk and dairy products. As a result, undigested lactose can cause symptoms such as bloating, gas, abdominal pain, and diarrhea. Lactose intolerance affects a significant portion of the global population, especially among certain ethnic groups. Gluten sensitivity is another prominent example of food sensitivity. Gluten is a protein found in wheat, barley, and rye, and individuals with gluten sensitivity experience adverse reactions to its consumption. Though distinct from celiac disease, an autoimmune disorder triggered by gluten, gluten sensitivity shares similar gastrointestinal symptoms like bloating, diarrhea, and stomach pain. Additionally, non-celiac gluten sensitivity may also manifest in extra intestinal symptoms, including headaches, joint pain, and fatigue. Food sensitivities extend beyond lactose and gluten.