Has it ever occurred to you that fatigue, weight gain, abdominal discomfort, headaches, and even aging skin could be due to a food allergy? Consideration of food allergy is a critical component of any comprehensive approach to good health.
The Food Safe Allergy Test measures your sensitivity to certain foods from an antibody-mediated immune response. The antibody measured in this test is IgG. This test does not measure the rapid-acting IgE food allergies. Since the immune system can react in multiple ways to different foods, there is no one allergy/sensitivity test that measures all of them. The two tests most commonly used are IgE (often by allergists) and IgG (often by alternative-minded doctors). If you react to a food via IgE antibodies it does not mean you will also react to the same food via IgG and vice versa. If you are sure you are reacting to food but it does not show up in this IgG test, then that means your immune system is reacting to it in another way such as IgE, compliment pathway activation, mold or bacterial contamination of the food, other ingredients or preservatives in the food, food intolerances that are non-immune related, microflora metabolites generated by their consumption of food, white blood cell degranulation reactions in response to the food, histamine sensitivities, phenolic sensitivities, and so on.
The following documents provide a full set of instructions and the contents of the lab kit for completing the test:
If a food is avoided due to a known issue/reaction, or has not been eaten in several months, it will not likely register as positive (elevated antibodies). This negative result occurs because the immune system has had time to quiet down and not be hyperreactive to that food. If a person wants to confirm if a known reaction to a food is IgG related, then they can consume the food regularly until the reaction returns, then do the test.
Results take 3-4 weeks from when specimen is received. This test is not available in Pennsylvania and New York.