The newest development in food allergy testing is the FoodSafe Allergy Test, which requires only a small amount of blood for testing of 95 food antigens. This allows the patient to do the test at home or for the doctor to do in-office without a venipuncture. The finger is pricked with a lancet and then drops of blood are placed on a blood spot collection card. The card is air-dried and returned to the laboratory for assessment. IgG results are ranked according to their concentrations, and then reported as low, moderate, or avoid.
The information provided in this report enables the client to design an appropriate diet to exclude the reactive foods. With this test you can determine the primary cause of adverse food reactions. A food that causes an IgG response is referred to as delayed hypersensitivity, which may come and go in cycles, depending on whether the food is eaten or avoided.
Food IgG levels increase in response to the presence of the food antigens in the bloodstream, especially those foods eaten often such as corn, wheat, soy, and egg. IgG responses may cause delayed symptoms, such as joint or muscle pain, chronic headaches, fatigue, eczema, and psoriasis.
Since IgG reactions often occur hours or days after particular foods are consumed, correlating symptoms can be difficult. The reactions can be subtle or severe, and may lead to chronic (long-term) symptoms and chronic degenerative conditions.
When an IgG food is avoided it may take 3 to 9 months for the antibody level against that food to decrease significantly. However, for the antibody level to return to the previous level, the food may have to be eaten frequently for weeks to months. For that reason, these foods are often less problematic when reintroduced; when consumed infrequently in a rotation diet, they seldom have to be avoided for life.
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