Too many women receive the same well-intentioned but ineffective advice from their doctors. In fact, most women have digestive problems, and many of them have a food sensitivity. Besides the unpleasant symptoms, a food sensitivity left untreated is a serious health problem over time.

So here’s what you need to know before you fall into the “just take an antacid” trap.

What food can cause an allergy or a sensitivity? Any food can cause an allergy or a sensitivity, especially if it is something you eat a lot of. In fact, a common question I ask women with suspicious symptoms is: What is your favorite food or the food you can’t live without? This usually provides insight into possible causes for their symptoms. There are several common food offenders, including dairy, eggs, gluten, soy, shellfish, fish, corn, peanuts or tree nuts, citrus, alcohol, chocolate.

The next step in my diagnosis is to determine whether we’re dealing with an allergy or a sensitivity. They have certain features in common, but the differences are vital in treatment. Is it a food allergy or food sensitivity? Both allergies and sensitivities invoke an immune response in the body, but here’s how they are different:

An allergic response likely involves a more immediate reaction (within minutes or hours). This reaction might include hives, eczema, itchiness around the mouth or ears, nausea, diarrhea or stomach pain, a runny nose and/or cough. More severe symptoms might involve swelling of the throat, tongue, or lips; a drop in blood pressure; or shortness of breath. An allergic reaction is often mediated by the antibody known as IgE and the compound histamine. All severe anaphylactic reactions are allergies of this type.

A food sensitivity happens when your body doesn’t digest certain foods well and bits of the food compounds “leak” into your circulation. These food complexes are seen as foreign objects in the body and also cause an immune response. Yet, this response is typically mediated by antibodies known as IgG or IgA that form complexes with the food or substance they are “fighting.” These immune complexes can be deposited in the gut (or joints or blood vessels) and over time lead to more intense symptoms and even cravings for more of the food that is making you sick. Symptoms of a food sensitivity include fatigue, joint pain, acne, rosacea, dark circles under the eyes, gas, bloating, constipation, loose stools, headaches, brain fog. How can food sensitivities lead to bigger problems? Depending on many factors — toxic load, your genes, your environment and more — you may be more or less sensitive to some food than others. The trouble is that because the immune response associated with a food sensitivity is often “quiet” compared to the severe swelling, redness, rash, etc. that we see with a full-blown allergy, food sensitivities can go on for years before we recognize there is a problem. This means that your immune system is quietly simmering away without a real injury or allergy to contend with. A long-term immune reaction is one of the basic forms of chronic inflammation. Long-term effects of inflammation and persistent low-grade inflammation drain the body and produce a persistent flow of inflammatory markers, which can cause damage to the body over time and contribute to disease. Chronic inflammation has been proven to be a key factor in virtually every life-threatening disease, including cancer, diabetes, Alzheimer’s, arthritis, heart disease and more.