This minimally invasive test measures the total IgG
levels produced by your body in reaction to 96 different
food types.
IgG are a class of antibodies that contribute towards
cumulative food sensitivities and reactions. The IgG forms
an immune complex with the allergenic food. These immune
complexes activate the release of inflammatory proteins at
the site of immune complex deposition. This process can
occur over several days. Therefore IgG based reactions can
include a wide range of symptoms and their delayed
appearance makes it easy for the food sensitivity to be
overlooked:
Deposition of immune complexes in vascular spaces can
result in headaches, increased blood pressure and inflamed
blood vessels and arterioles (vasculitis)
Deposition of immune complexes in respiratory tissues
can result in various breathing problems (asthma, upper
respiratory tract infections)
Deposition of the immune complexes in the skin can
result in acne, eczema, psoriasis, skin infections
Deposition of immune complexes in the joints can result
in joint pain
Immune complexes can cause histamine release and create
symptoms similar to colds, itchiness, swelling and
inflammation
The IgG Food Allergy test employs the enzyme-linked
immunosorbant assay (ELISA) method of identifying specific
antibodies. ELISA is a commonly used method in scientific
laboratories to detect specific antibodies. It is highly
sensitive and specific, the method used to test for
antibodies for viruses. In food allergy testing, the
concentration of the positive IgG antibody for a specific
food will help determine your sensitivity to that food.
Food Allergy versus Food Intolerence:
Food intolerances and food allergies are not the same.
Food allergies are the result of antibody-antigen
reactions. Food intolerances are not related to immune
reactions. A classic food intolerance is lactose
intolerance. Lactose intolerant individuals do not produce
the enzymes required to breakdown the lactose sugar,
resulting in digestive discomfort (that can mimic other
true food allergies).
Food intolerances can produce a “no reaction” result in
the IgG food allergy test.