Although the modernity of technology brings impressive convenience in our lives, we cannot say that much when it comes to food. The abundance of processed foods, chemicals, and artificial sweeteners brought more harm to our body than good. Aside from that, food manufacturers are smart enough to sneak in some ingredients that are naturally harmful to our bodies (a.k.a. antigens) in disguise of irresistible, mouthwatering foods.
How do we ensure ourselves that we're only eating the right foods we needed? How do we ensure that we're avoiding on eating foods that contain allergens?
Good thing that FoodSafe Allergy Testing is now available! FoodSafe Allergy Test is the latest and newest development created in determining food allergies and intolerance. What's great about this kit is that it only requires a small amount of blood to test all 95 food antigens present in the food you ate.
Aside from that, the test is incredibly easy to conduct. In fact, you can just conduct the test at home. Here are the steps for conducting the test by yourself.
Lightly puncture your finger with a lancet.
Collect the blood drops and placed it on a blood spot collection card.
Return the card to the lab and wait for the results and your physician's assessment. And that's it! Of course, you don't have to worry about getting the card sullied it is air-dried.
Food IgG (immunoglobulin G) test is necessary to determine the level of your intolerance according to concentrations. IgG results are often ranked as low, moderate, or avoid.
Your Food IgG levels can increase in response to the presence of food antigens present in your bloodstream. Especially when you consume foods such as:
The IgG response can cause delayed symptoms such as joint or muscle pains, chronic headache, fatigue, and psoriasis. This antigen reaction can be subtle and short, or severe and chronic, and can also lead to chronic degenerative conditions.
A food that causes an IgG response is known as delayed hypersensitivity. It can go in and out in cycles. So, it's recommended to avoid foods that triggered the response altogether. Since it takes about 3-9 months for your antibody level to decrease against that food.
For people with low to moderate IgG levels, you can eat those foods seldom. But for people with high intolerance (such as those with celiac disease), it may be best to avoid them altogether.
The information obtained from the test will help you determine the primary cause of your adverse food reactions. It can also help you and your physician to formulate an appropriate diet excluding those reactive foods. A complete guide of reactive foods to avoid (based on your food IgG) is shown below:
- COTTAGE CHEESE
- COW’S MILK
- GOAT’S MILK
- MOZZARELLA CHEESE
- SWISS CHEESE
- WHEY, NEW ZEALAND
- EGG WHITE
- EGG YOLK
- BLACK OLIVE
- GREEN BEAN
- GREEN PEPPER
- KIDNEY BEAN
- LIMA BEAN
- POTATO, WHITE
- SUNFLOWER SEED
- BAKER’S YEAST
- BREWER’S YEAST
- CANE SUGAR
We hope this guide has helped you in making conscious efforts and awareness in eating foods. But of course, the decision would depend on solely on you. It is up to you whether you avoid eating the foods that triggered the response or not.