What is an enhanced Food Intolerance Report?
The enhanced food intolerance report is an 8+ page report that displays name of food, intolerance result and category of intolerance, also provides information on foods to watch out for, nutrients in the food and how to replace them, grocery store guide, action plans and food trackers.
What is the difference between food allergy and food intolerance?
A classic food allergy, such as peanut or shellfish allergy, is usually characterized by an immediate and often severe reaction upon exposure to the offending food. Symptoms include sneezing, rashes, skin irritation, swelling and fatigue. Such allergic reactions usually involve IgE antibodies. Food intolerance tends to be characterized by a delayed onset of symptoms and often involves IgG antibodies. Symptoms may occur several days after eating the offending food, making it difficult to identify the cause.
Can I re-introduce foods again into my diet?
After at least 3 months after your symptoms have subsided, it is possible to re-introduce your reactive foods. It should be done gradually and monitor your symptoms to see if they return. If the symptoms reappear, then the food should be avoided for a longer period of time. Start re-introducing the foods with the lowest reaction on your results, monitor the symptoms and then start with another food.
Why is this food positive, I don’t eat this or haven’t for some time?
You have to be careful and read the ingredients on labels. The food s may be hidden in some of the foods that you eat.
Foods are part of different food groups and you may be reacting to a food within the same group as a food that you are eating. For example, crab is part of the crustacean family and so is lobster and shrimp, Mango is part of the cashew family and so is cashew and pistachio.
There are a number of identified foods to eliminate; how do I do this?
It may be easier to avoid the top 4 or 5 foods showing the highest antibody concentration and reduce and/or rotate the remaining foods showing the lower antibody concentration.
It is important not to eliminate one food and replace solely with another food as your body may build up an intolerance to that replacement food. For example, eliminating wheat from breakfast by eating oats every day is not the best method of managing your intolerance. Vary your breakfast.
I have been avoiding a food for several months. How will this affect my test results?
The IgG food intolerance test is based on your immune system producing antibodies in response to eating certain foods. If you have been avoiding a particular food, your body may not produce sufficient antibodies to be detected by the test. You may therefore show a negative response. If you are concerned about a food and you do not experience severe symptoms, include that food in your diet for at least 6 weeks before testing.
Is it possible that I am affected by foods not shown in this IgG food test?
Yes - some foods may cause a classic allergic reaction involving the production of IgE antibodies (allergy). These will not be detected by an IgG food test (intolerance). There are also many foods that can cause a reaction in the body without involving the immune system but producing similar symptoms. For example, amines in chocolate, cheese and red wine may cause migraines and some food additives such as tartrazine can cause hives, rashes and asthma. Monosodium glutamate in Chinese dishes can also produce sweating and dizziness. Food intolerance may also be due to a deficiency of a particular enzyme, as in lactose intolerance. You should avoid foods that you suspect are affecting you adversely.
Do I need to visit a nutritionist to discuss these results?
A nutritional therapist can advise you how to eliminate foods from your diet and which foods you should substitute to ensure you are eating a healthy, balanced diet. They may also offer support and encouragement with regular progress checks.
If cow’s milk comes up positive, does that mean that I am lactose intolerant?
No, not necessarily. Lactose intolerance is the inability to digest lactose, the major sugar found in milk caused by a deficiency of the enzyme lactase. Our food intolerance test detects whether your immune system is reacting to proteins within cow's milk but does not detect the lactase enzyme and therefore cannot diagnose lactose intolerance.
Is gluten-free the same as wheat-free?
No. A product can be wheat-free but not gluten-free and vice versa. You can buy products that are both gluten-free and wheat-free. It is important to read ingredient labels to be certain.
In this test, the gliadin (gluten) is tested independently of wheat, barley and rye. If you test positive for gliadin, we suggest you avoid these grains (even if they show a negative response on your results) and substitute with naturally gluten-free foods such as quinoa, buckwheat, corn and oats.
If I come up positive to wheat, does that mean I have Celiac Disease?
No. Celiac disease is an autoimmune disease that results in a severe reaction to gluten, a protein found in wheat, barley and rye. Our wheat extract does not contain gluten and so a positive test result for wheat only indicates an intolerance to wheat proteins, not to gluten.
What is gliadin?
Gliadin is a protein found in gluten present in the grains of wheat, barley and rye. Gliadin is tested separately from these grains. If gliadin is positive, you should also avoid wheat, barley and rye even if the grains are normal in the test.
What is the difference between Baker’s and Brewer’s yeast?
Baker’s and Brewer’s Yeast are two strains of the same organism. If you are elevated to one, it is advisable to avoid all foods that contain yeast. Sugary foods and carbohydrates may also stimulate growth of yeast in the digestive tract.
What is measured in milk?
Milk is composed of several different proteins. The primary proteins are Caseins which is made up of 3 or 4 different molecules, all similar in structure. The other protein is whey, of which the major proteins are beta-lactoglobulin and alpha-lactalbumin. All 3 proteins are measured independently and the total milk protein is measured. It is possible to be negative for the 3 proteins, yet milk is positive since there are other proteins present in milk which may be causing the intolerance.
Do I need to have a re-test after a few months?
Most people do not need to have a re-test but if you want another test, we usually advise a period of 12 months between tests. If your symptoms have improved and you have successfully re-introduced the foods, then a re-test is unnecessary.