The latest research on nutrition and its impact on ADHD and other neurological disorders has shown that there is a direct link to food and the brain (in the same way that food has an impact on the heart, the liver, and every other part of the body).  The theory that ADHD is a hypersensitivity reaction to food has become the main focus in the field of nutrition lately with numerous studies demonstrating this connection with a possible link to neuroinflammation as a possible cause for adhd.  These food sensitivities (also known as delayed food allergies) are cell-mediated and are not IgE or IgG responses according to some researchers. This results in chronic T-cell simulation which contributes to developing neurologic inflammation and possibly adhd.

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