IgG food sensitivity testing is different than typical food allergy testing that looks for severe, life threatening or immediate food reactions.
In my practice, I let people know that I don’t see a need to test for foods that you already know you get hives, headaches, low energy, moodiness, or acne from…
I’d rather test for the foods that are causing hidden immune reactions that occur 24-72 hours after you eat the food. That’s right, when you have an IgG food sensitivity to a food that means you could be suffering from the food’s negative effect on your body 3 days after you ate!
And since I’ve never tested anyone that doesn’t have at least 1 food sensitivity I highly recommend that everyone (babies, toddlers, and adults) test their IgG food sensitivities. If you don’t and you keep eating foods that are causing you an immune reaction you are unknowing overtaxing your immune system, which could lead to greater health issues in the future.
As I said, I believe food sensitivity testing is a must for everyone, but it’s especially useful in any one worried about any of the issues below.
Do You Suffer From:
- Bloating & Gas
- Joint Pain
- Immune dysfunction
- Skin rashes
- Behavioral issues
- Learning or memory difficulties
- Nasal congestion
- Poor mood
- Emotional Imbalance
Remember, even if you eat a healthy diet you can still be reactive to certain foods. Do you have sensitivities to eggs, whey, cheese, almonds, apples, chicken, lentils, or gluten? This specialized food test looks at 94 of the most common foods, plus it tests for Candida Albicans.
Why Test for Candida?
Candida problems are caused when the benign yeast form of Candida albicans mutates to its fungal form. Candida can take over sections of the intestinal wall causing numerous symptoms. As it grows out of balance it produces toxins that create holes in the intestinal lining, leading to leaky gut syndrome. After entering the blood, Candida albicans causes an inflammatory immune system response. A wide range of disorders have been linked to Candida including autism, multiple sclerosis, depression, and chronic fatigue. Use of antibiotics, oral contraceptives, chemotherapy, and anti-inflammatory steroids greatly increase susceptibility to Candida. (Source: GPL Labs)
Best Science Based Food Sensitivity Test
This really is the best food sensitivity test available for ease of use and price. I’ve actually discontinued my additional food sensitivity labs for this one. As a Naturopath Doctor and Functional Medicine Practitioner, I can use most any company I choose, and this is my preferred lab.
I want the people I care for to get simple straight forward results at the best price, and this IgG lab test came out on top. It backed by science, only tests the foods you’re most likely to eat (so you save money), and it can be done right at home without the need to draw blood or go to a lab. Plus, it’s great for testing the whole family (ages 1 and up).
Simple At Home Test
Plus, all labs at StephenCabral.com were specifically chosen for ease of use. That means I can mail out these labs anywhere in the US and they can be completed by you the same week right at home.
And that translates to better compliancy, faster results, and happier healthier clients.
So, after you get your food test kit, all you have to do is follow the simple instructions, use the automated finger stick to poke your finger once, and then fill up the circles on the card with a few drops of blood. After that, you just place it in the prepaid envelope and mail it to the lab.
The lab will email me a PDF of your results a few weeks later and then we’ll forward you your results, nutrition plan, sample meal plan, and any other healing protocols we feel would be most beneficial to you.
Plus, we’ll even set you up with your own 1-on-1 coaching session with our Nutritionist to ensure you get all your questions answered and have everything you need to succeed on your new healthy eating plan!
I’ll enclose the technical details of the lab below, but my recommendation is to get started on an IgG food sensitivity test as soon as possible. Like I said, everyone I’ve ever tested had some type of food sensitivity (even to healthy foods), and if you suffering from any of the symptoms from above you’ll never know which foods are making it worse until you test.
I look forward to getting you started and if you have any additional questions, just let us know. We really are here to help and will do whatever we can to get you living your best life yet!
How to Get Started
Simply click the button below to order your Food Sensitivity At-Home Test.
You will then be directed to our secure shopping cart where you can pay by credit card or PayPal.
After you place your order, we will mail out your at-home lab test the next day with simple to follow instructions on how to complete it.
We’ll be with every step of the way, and if you ever have any questions simply email us at anytime.
Board Certified Doctor of Naturopathy
Technical Details and Science Behind IgG Food Sensitivity Testing
IgG Food Allergy Test w/ Candida
IgG (immunoglobulin G) testing is a useful guide for structuring elimination diets in many chronic conditions. Individuals with neurological, gastrointestinal, and movement disorders often suffer from IgG food allergies. These people may continue to eat offending foods unaware of their potential effects. As immunological reactions, IgE food allergy causes the release of histamine, producing an immediate hypersensitivity reaction, in which symptoms appear within minutes or hours. In contrast, food sensitivity is a non-IgE allergy characterized by the measurement of IgG antibodies specific to antigenic food proteins. This IgG food allergy is a delayed hypersensitivity reaction in which symptoms appear anywhere from hours to days after eating the offending food. The 93 foods tested in the IgG Food Allergy Test w/ Candida can identify problem food so it can be eliminated from the patient’s diet. Elimination of IgG positive foods can improve symptoms of irritable bowel syndrome, autism, AD(H)D, cystic fibrosis, rheumatoid arthritis, and epilepsy according to numerous clinical studies.
Total IgG versus IgG4 food allergy
Immunoglobulin G (IgG) is classified into several subclasses termed 1, 2, 3, and 4. IgGs are composed of two heavy chain–light chain pairs (half-molecules), which are connected via inter–heavy chain disulfide bonds situated in the hinge region (Figure 1). IgG4 antibodies usually represent less than 6% of the total IgG antibodies. IgG4 antibodies differ functionally from other IgG subclasses in their lack of inflammatory activity, which includes a poor ability to induce complement and immune cell activation because of low affinity for C1q (the q fragment of the first component of complement). Consequently, IgG4 has become the preferred subclass for immunotherapy, in which IgG4 antibodies to antigens are increased to reduce severe antigen reactions mediated by IgE. If antigens preferentially react with IgG4 antibodies, the antigens cannot react with IgE antibodies that might cause anaphylaxis or other severe reactions. Thus, IgG4 antibodies are often termed blocking antibodies. Another property of blood-derived IgG4 is its inability to cross-link identical antigens, which is referred to as “functional monovalency”. IgG4 antibodies are dynamic molecules that exchange half of the antibody molecule specific for one antigen with a heavy-light chain pair from another molecule specific for a different antigen, resulting in bi-specific antibodies that are unable to form large cross-linked antibodies that bind complement and thus cause subsequent inflammation(16). In specific immunotherapy with allergen in allergic rhinitis, for example, increases in allergen-specific IgG4 levels indeed correlate with improved clinical responses. IgG4 antibodies not only block IgE mediated food allergies but also block the reactions of food antigens with other IgG subclasses, reducing inflammatory reactions caused by the other IgG subclasses of antibodies to food antigens.
Immunoglobulin Structure Image
In IgG mediated food allergy testing, the goal is to identify foods that are capable of causing inflammation that can trigger a large number of adverse reactions. IgG1, IgG2, and IgG3 all are capable of causing inflammation because these antibodies do not exchange heavy and light chains with other antibodies to form bispecific antibodies. Thus, IgG1, IgG2, and IgG3 antibodies to food antigens can and do form large immune complexes or lattices that fix complement and increase inflammation. The presence of IgG4 antibodies to food antigens indicates the presence of antibodies to foods that will not usually cause inflammation even though high amounts of these antibodies do indicate the presence of immune reactions against food antigens. Testing only for IgG4 antibodies in foods limits the ability of the clinician to determine those foods that are causing significant clinical reactions that are affecting their patients. The importance of measuring other subtypes of IgG antibodies is highlighted in an article by Kemeny et al. (17). They found that IgG1 antibodies to gluten were elevated in all 20 patients with celiac disease but none of the patients had elevated IgG4 antibodies to gluten.
(Source: GPL Labs)