Dr. Marie does NOT just give you a copy of the lab’s report… but rather, with over 19 years of experience in reading the lab’s reports, she delves into the the lab’s results and does a full write up (in ENGLISH! not “medical jargon”) to help you fully understand your results as it pertains to your current symptoms and life.
Test 190 Foods for sensitivity & allergic reactions with the most accurate testing we have seen in 19 years!
Here is a sample list of FOODS TESTED:
Almond, Apple, Apricot, Asparagus, Avocado, Baker’s Yeast (Saccharomyces cerevisiae), Banana, Barley, Beef, Beet, Blueberry, Brewer’s Yeast (Saccharomyces cerevisiae), Broccoli, Buckwheat, Cabbage, Candida albicans, Cane Sugar, Carrot, Cashews, Casein, Celery, Cheese, Chicken, Cocoa, Coconut, Cod fish, Coffee, Corn, Crab, Cranberry, Eggplant, Egg White, Egg Yolk, Flax, Garbanzo Beans, Garlic, Gliadin, Goat’s Milk Cheese, Grape, Grapefruit, Green Bean, Green Pepper, Halibut, Hazelnut, Honey, Kidney Bean, Lamb, Lemon, Lentil, Lettuce, Lima bean, Lobster, Milk, Millet, Mozzarella Cheese, Mushroom, Oat, Onion, Orange, Papaya, Pea, Peach, Peanut, Pear, Pecan, Pineapple, Pinto Bean, Pistachio, Plum (Prune), Pork, Potato, Pumpkin, Radish, Rice, Rye, Salmon, Sardine, Sesame, Shrimp, Sorghum, Soybean, Spinach, Strawberry, Sunflower, Sweet Potato, Tomato, Tuna, Turkey, Wheat Gluten, Walnut, Watermelon, Wheat, Whey, Yogurt and 100 more…
There are 2 types of FOOD ALLERGY tests available. In our office we use ONLY the IgG test.
First is the IgE test: Your medical doctor or Allergist might order tests for IgE (or immunoglobulin E) mediated allergies which are immediate responses to a foreign substance that has entered the body. These foreign substances can come from food or inhalation. This can usually be done as a scratch test on the patient’s arm or back.
IgE allergies can cause very serious symptoms like difficulty breathing, swelling, and hives. In even more severe cases IgE reactions can lead to anaphylactic shock. This test measures the blood level of IgE, one of the five subclasses of antibodies. Antibodies are proteins made by the immune system that attack antigens, such as bacteria, viruses, and allergens. IgE antibodies are found in the lungs, skin, and mucous membranes. They are associated mainly with allergic reactions (when the immune system overreacts to environmental antigens such as pollen or pet dander) and parasitic infections.
A common example of a typical IgE response to a food allergy is with peanuts. Suppose a person with a peanut allergy eats a peanut. B cells in the body (a type of white blood cells that are part of your adaptive immune system) are exposed to the peanut allergens. B cells begin making IgE antibodies to fight the peanut “infection” because your body recognizes peanuts as poison, not food.
It is our opinion that getting an IgE test is a bit late… most clients already know when they are having an IMMEDIATE reaction to any food or substance.
Second is the IgG test: These are antibodies that provide long-term resistance to infections, called Immunoglobulin G (IgG). They have a much longer half-life (around 28 days) than the traditional IgE allergy.
This is where food sensitivities come in because they are much more subtle and most people live with them for years, if not their entire lives. A food sensitivity is an adverse reaction to a food with no antigen-antibody response.
Symptoms range from headaches and nausea to depression, anxiety, and hyperactivity, or simply just fatigue, bloating, or mood changes after eating. Dark under-eye circles when you are well-rested also indicate a negative liver response to a food, especially in children.
These symptoms may occur hours or even days after the offending food has been ingested. The degree and severity of symptoms vary widely because of the genetic makeup of the individual.
The complete elimination of IgG-positive foods may bring about substantial improvements in symptoms of irritable bowel syndrome, autism, ADHD, cystic fibrosis, rheumatoid arthritis, and epilepsy as demonstrated in numerous clinical studies performed at the National Institute of Health.
Everyone should get IgG tested for food sensitivities/Allergies, so they know what foods work for their body and what foods don’t. It’s no different than putting the right type of gas in your vehicle to help it perform the best.
All testing charges are paid directly to us (you will not receive bills from the labs). Prices include Dr. Marie’s written evaluations based on over 20 years of experience. We do an extraordinary amount of back-end work on each individual test that is performed and personalized.