Food intolerance *54

In general, the immune system produces antibodies following exposure to an antigen, in this case, a particular food. Without exposure to the antigen, antibodies will not be produced.
If you do not consume certain foods or food components at all, or if you eliminate them from your diet for an extended period, your immune system will not be exposed to them and will therefore be unable to produce antibodies. As a result, IgG antibodies will not be detectable in the blood.

Benefits of the food intolerance test *54

• 54 food antigens from 12 food groups

What´s measured

Parameters

Gluten-containing grains:

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

Gluten-free grains & alternative foods:

Buckwheat flour (Fagopyrum esculentum) IgG; Corn (Zea mays) IgG; Rice (Oryza sativa) IgG; Sweet potato (Ipomoea batatas) IgG; Potato (Solanum tuberosum) IgG; Millet (Panicum miliaceum) IgG; Oat bran IgG

Meat:

Beef IgG; Pork IgG; Chicken meat IgG

Dairy products & egg:

Cow’s milk IgG; Goat’s milk/goat cheese IgG; Sheep’s milk/sheep cheese IgG; Casein IgG; Beta-lactoglobulin IgG; Egg white IgG; Egg yolk IgG

Fruit:

Apple (Malus sylvestris) IgG; Fig (Ficus carica) IgG; Kiwi (Actinidia deliciosa) IgG; Banana (Musa spp.) IgG; Grape mix 2 (red grape, white grape, raisins) IgG; Citrus mix 4 (lemon, orange) IgG

Herbs & spices:

Garlic (Allium sativum) IgG; Mustard seeds (Sinapis spp) IgG; Flax seeds (Linum usitatissimum) IgG; Leek mix 1 (leek, chives) IgG

Nuts & seeds:

Peanut (Arachis hypogaea) IgG; Hazelnut (Corylus avellana) IgG; Walnut (Juglans spp) IgG; Almond (Prunus dulcis) IgG; Flax seeds (Linum usitatissimum) IgG

Vegetables:

Hokkaido pumpkin (Cucurbita pepo) IgG; Carrot (Daucus carota) IgG; Tomato (Solanum lycopersicum) IgG; Vegetable mix 1 (broccoli, white cabbage, head cabbage) IgG; Onion mix 1 (onion, shallot) IgG; Leek mix 1 (leek, chives) IgG

Legumes:

Soy (Glycine max) IgG; Lentil (Lens esculenta) IgG; Bean mix 1 (green beans, white beans, common beans) IgG

Mushrooms:

Mushroom mix 1 (oyster mushroom, champignon, shiitake, chanterelle) IgG

Fish & seafood:

Cod (Gadus morhua) IgG; Tuna (Thunnus albacares) IgG; Salmon (Salmo salar) IgG; Shrimp and prawn mix IgG

Mixed/varied products:

Black tea (Camellia sinensis) IgG; Honey IgG; Coffee (Coffea spp.) IgG; Cocoa beans (Theobroma cacao) IgG; Yeast mix 1 (baker’s and brewer’s yeast) IgG

Values of the food intolerance test *54

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.