Food intolerance *108

Benefits of the food intolerance test *108

• 108 food antigens from 12 food groups

What´s measured

Parameters

Cereals containing gluten:

Wheat flour (Triticum aestivum) IgG; Rye flour (Secale cereale) IgG; Barley flour (Hordeum vulgare) IgG; Spelt flour (Triticum spelta) IgG; Gluten IgG

Gluten-free cereals & alternative foods:

Amaranth (Amaranthus) IgG; Quinoa (Chenopodium quinoa) IgG; Buckwheat flour (Fagopyrum esculentum) IgG; Millet (Panicum miliaceum) IgG; Rice (Oryza sativa) IgG; Sweet potato (Ipomoea batatas) IgG; Corn (Zea mays) IgG

Meat:

Turkey meat IgG; Beef IgG; Pork IgG; Chicken meat IgG; Lamb IgG

Dairy products & egg:

Cow’s milk IgG; Yogurt IgG; Goat’s milk/goat cheese IgG; Sheep’s milk/sheep cheese IgG; Egg white IgG; Egg yolk IgG

Fruit:

Nectarine (Prunus nucipersica) IgG; Apricot (Prunus armeniaca) IgG; Plum (Prunus domestica) IgG; Watermelon (Citrullus lanatus) IgG; Lemon (Citrus limon) IgG; Orange (Citrus sinensis) IgG; Strawberry (Fragaria vesca) IgG; Apple (Malus sylvestris) IgG; Kiwi (Actinidia deliciosa) IgG; Banana (Musa spp.) IgG; Pear (Pyrus communis) IgG; Peach (Prunus persica) IgG; Cherry (Prunus avium) IgG; Pineapple (Ananas comosus) IgG; Grapefruit (Citrus paradisi) IgG; Dates (Phoenix dactylifera) IgG; Grape mix 2 (red grapes, white grapes, raisins) IgG

Herbs & spices:

Cinnamon (Cinnamomum spp.) IgG; Vanilla (Vanilla planifolia) IgG; Basil (Ocimum basilicum) IgG; Thyme (Thymus vulgaris) IgG; Oregano (Origanum vulgare) IgG; Chili (Capsicum frutescens) IgG; Rosemary (Salvia rosmarinus) IgG; Nutmeg (Myristica fragrans) IgG; Black/white pepper IgG; Mint mix 1 IgG

Nuts & seeds:

Peanut (Arachis hypogaea) IgG; Pistachios (Pistacia vera) IgG; Cashew (Anacardium occidentale) IgG; Hazelnut (Corylus avellana) IgG; Almond (Prunus dulcis) IgG; Walnut (Juglans spp.) IgG; Poppy seed (Papaver somniferum) IgG; Coconut (Cocos nucifera) IgG; Flaxseed (Linum usitatissimum) IgG; Mustard seeds (Sinapis spp.) IgG

Vegetables:

Kohlrabi (Brassica oleracea) IgG; Zucchini (Cucurbita pepo) IgG; Tomato (Solanum lycopersicum) IgG; Broccoli (Brassica oleracea var. italica) IgG; Red cabbage (Brassica rubra) IgG; Cucumber (Cucumis sativus) IgG; Beetroot (Beta vulgaris) IgG; Carrot (Daucus carota) IgG; Eggplant (Solanum melongena) IgG; Artichoke (Cynara scolymus) IgG; Asparagus (Asparagus officinalis) IgG; Potato (Solanum tuberosum) IgG; Spinach (Spinachia oleracea) IgG; Bell pepper (Capsicum annuum) IgG; Garlic (Allium sativum) IgG; Celery (Apium graveolens) IgG; Parsley (Petrosilenum crispum) IgG; Horseradish (Armoracia rusticana) IgG

Legumes:

Peas (Pisum sativum) IgG; Soy (Glycine max) IgG; Chickpeas (Cicer arietinum) IgG; Lentils (Lens esculenta) IgG; Bean mix 1 (green beans, white beans, common beans) IgG

Salads:

Salad mix 1 (iceberg lettuce, head lettuce) IgG; Lamb’s lettuce (Valerianella locusta) IgG

Mushrooms:

Mushroom mix 1 (oyster mushroom, champignon, shiitake, chanterelle) IgG; Mushroom mix 2 (bay bolete, boletus) IgG

Fish & seafood:

Trout (Oncorhynchus mykiss) IgG; Sole (Solea solea) IgG; Swordfish (Xiphias gladius) IgG; Cod (Gadus morhua) IgG; Tuna (Thunnus albacares) IgG; Salmon (Salmo salar) IgG; Anchovy (Engraulis encrasicolus) IgG; Crayfish (Astacus astacus) IgG; Venus clam (Ruditapes spp.) IgG; Shrimp and prawn mix IgG

Mixed/miscellaneous products:

Honey IgG; Cocoa beans (Theobroma cacao) IgG; Coffee (Coffea spp.) IgG; Yeast mix 1 (baker’s and brewer’s yeast) IgG; Onion mix 1 (onion, shallot) IgG; Leek mix 1 (leek, chives) IgG

Values of the food intolerance test *108

Each food is assigned a numerical value accompanied by a colored coding box. This number represents the concentration of the IgG antibody detected (measured in U/ml) for that particular food. A higher value indicates a greater intolerance of your body towards that specific food. The color-coding system facilitates the easy identification of "problem" foods within these categories.

class 0: 0-7,5 U/ml no rekaction - a result is negative and specific antibodies were not detected.

class 1: 7,5-12,5 U/ml weak reaction - a result is weakly positive.

class 2: 12,5-20 U/ml moderate reaction - possible sensitization (increased sensitivity to the given food).

class 3: 20-50 U/ml strong reaction - a result indicates a risk of food intolerance.

class 4: > 50 U/ml very strong reakcion - values above 50 U/ml are almost always associated with hypersensitivity and an obvious intolerance.