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Food sensitivity test kit:
see list of foods tested
Food hypersensitivity contributes to many health problems and complaints, including: fatigue, migraine headaches, rhinitis, asthma, recurrent ear infection, abdominal pain, irritable bowel, rectal itching, bedwetting, arthralgia, eczema, urticaria, rashes, and anxiety.
Sensitivity to foods is an abnormal response to a food component triggered by the immune system in the form of immunoglobulins (IgG, IgA and IgM), representing a delayed type hypersensitivity reaction.
Food hypersensitivity may be caused by many factors such as: stress, infection, overeating, artificial preservatives, additives, fungicides, molds, pesticides, antibiotics, and environmental pollutants.
Among the many organs involved, the skin, gut, and respiratory tract are most affected by food hypersensitivity reactions.
Identifying and avoiding foods to which a person is sensitive can solve many of these problems. Increased levels of IgG antibodies are an indication of recent food hypersensitivity.
The measurement of food-specific IgM, IgA, and IgG antibodies may be useful in determining whether a food sensitivity is present, and if so, the antigen causing the sensitivity. Some people have a constant level of IgG antibodies, suggesting they are sensitive to certain foods; increasing levels of IgG antibodies are an indication of recent exposure to a "trigger food." In inflammatory hypersensitivity conditions, such as celiac disease, serum levels of both IgG/IgM or IgM antibodies against certain foods are increased. Increased levels of IgA antibodies are associated with skin, respiratory and gut membrane disorders. It is important to note that the interpretation of immunoglobulin testing to food allergens should always be done in the context of the patient’s symptoms and medical history.
We provide a four-day rotation, elimination diet called the Wellness Rotary Program.
This customized program is compiled directly from your test results and your nutrition questionnaire.
Foods to eliminate are clearly identified while allowed foods are suggested on each of the four days to guide the patient in making food choices.
Food recommendations suggest a variety of fresh and nutritious foods.
Resources are included to aid the patient in either purchasing or preparing food selections.
Instructions on how to reintroduce foods are included.
Rotation of foods discourages the over indulgence of one food to compensate for the removal of another.
Reduces the chance of developing new food sensitivities.
A wallet size card that lists the foods the patient needs to avoid is provided making it easy to food shop.
If you have further questions after receiving your report, staff nutritionalists are available for consultation.