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Food Sensitivity Test

Food allergies and food sensitivities are abnormal responses to a food component that are triggered by the immune system, which in turn releases immunoglobulins (IgE, IgG, IgA) into the body, either immediately or over a period of time.

At Track Your Max, we use the ELISA SYSTEMS sensitivity panels. ELISA is recognized as a global leader in the creation of Food Allergen detection kits. This is the gold standard in food sensitivity testing.

Specific IgG and/or IgA ELISA food panels are arranged in comprehensive panels of 96 foods consumed in the typical western diet or 184 foods which include the 96 foods of the first panel and many of the substitute foods typically found in rotation/elimination diets.

Food Sensitivity vs Food Allergy

A food allergy test is a medical procedure that evaluates the symptoms of food intolerance or allergy in those who have them. Our healthcare professionals will perform this test on someone in order to figure out what foods are causing the reactions. Reactions to food are categorized as:

  • Allergic: The immune system’s response to a specific food
  • Tolerance or sensitivity: The digestive system’s (stomach, intestines, etc.) responses to certain foods. Tolerance or sensitivity can lead to similar symptoms to an allergic reaction. Examples of this include lactose intolerance (the inability to digest the type of sugar in milk) and gluten sensitivity (the sensitivity to the protein in wheat and other grains).

Avoiding allergic reactions is a safety concern and must always be considered when making diet choices. Food sensitivities are less life-threatening, however avoiding sensitivities or limiting them in your diet can have dramatic effects on your energy levels, inflammation, and digestive tract.

Why Food Allergy & Sensitivity Tests Could Make All the Difference

Thanks to modern advancements in testing, it has become easier to diagnose food sensitivities. The major difference between a food allergy and a sensitivity is the body’s reaction. Allergic reactions to foods are usually very noticeable and cause an instantaneous immune system response. On the other hand, food sensitivities can be more subtle and produce symptoms that may not show up for a few days. If you have a food sensitivity or intolerance, the reaction begins in the digestive system. Food sensitivities are much more common than food allergies but more difficult to identify.

Reasons for Food Allergies

You may be sensitive or intolerant to a food for a number of reasons:

  • Do not have the right enzymes to digest that food
  • Reaction to food additives or artificial ingredients
  • Reaction to the pesticides
  • Sensitivity to caffeine or other chemicals
  • Reaction to the toxins naturally found in certain legumes

The Increasing Risk of Food Allergies

Many people suffer from mild food allergies, which they typically discover through contact with the allergen. The body’s immune system reacts to the antigen, releasing an antibody protein molecule in the process. The symptoms of an allergic reaction are a direct result of the body’s efforts to expel the antigen.

Food allergies can be extremely dangerous and even fatal, however, it can be difficult to determine if a certain food is causing them due to the fact that the symptoms can manifest in areas of the body other than where the food entered. To prove that the immune system is involved, a blood panel test is necessary. This test is absolutely critical for discovering food allergies.

Symptoms of Food Allergies

Common symptoms of a food allergic reaction include:

  • Sinus congestion and runny nose
  • Difficulty breathing
  • Chest tightness
  • Hives
  • Heartburn
  • Diarrhea
  • Abdominal pain

Food Sensitivities: Get to the Root of the Problem

Food insensitivity or intolerance is when your body cannot digest or break down food properly. Despite the common belief that food sensitivity is usually not fatal, it can lead to significant distress.
As an increasing number of people have been experiencing unusual or hard-to-ascertain symptoms, they are often astounded to discover that food sensitivity is the underlying cause. By pinpointing and eliminating the reaction-causing foods from one’s diet, the body is able to regain its normal functioning and operate to its fullest potential.

Aside from inflammation here are some additional symptoms you may experience if you have an underlying food sensitivity:

  • Migraine headaches
  • Irritable bowels
  • Bloating
  • Indigestion
  • Weight gain
  • Eczema
  • Brain Fog or Impaired Cognitive Function
  • Feelings of fatigue and/or sluggishness
  • Abdominal (stomach) pain
  • Gas
  • Diarrhea
  • Heartburn

Symptoms may manifest shortly after eating, the food’s progression through your digestive system is the cause. It’s common for many symptoms to occur within a few hours of eating. However, it may take several hours or even days before any symptoms are exhibited, which makes it difficult to determine which food was to blame for the reaction.

Who should get a food sensitivity test?

If your digestive symptoms are associated with food, but you don’t know which foods are to blame, a food sensitivity test may be able to identify the culprit. While food sensitivity may be recognized in childhood, an individual’s body can also become intolerant to certain foods as they age. This is why it’s crucial to undergo testing if you exhibit symptoms at any age.

What foods are included in the 96 ELISA food sensitivity panel?

96 Food Sensitivity Panel (IgG or IgA)

  • Almond
  • Apple
  • Asparagus
  • Avocado
  • Banana
  • Barley
  • Basil
  • Beef
  • Black bean
  • Black pepper
  • Black tea
  • Blueberry
  • Bran
  • Broccoli
  • Cabbage
  • Cantaloupe
  • Carrot
  • Cashew
  • Cauliflower
  • Celery
  • Cheddar cheese
  • Chia seed
  • Chicken
  • Cinnamon
  • Clam
  • Cocoa
  • Coconut
  • Codfish
  • Coffee
  • Cola
  • Corn
  • Crab
  • Cucumber
  • Dill
  • Egg white
  • Egg yolk
  • Eggplant
  • Garlic
  • Ginger
  • Gluten
  • Grape
  • Grapefruit
  • Green bean
  • Green pea
  • Green pepper (bell)
  • Haddock
  • Honey
  • Kale
  • Kelp
  • Lamb
  • Lemon
  • Lettuce
  • Lima Bean
  • Lobster
  • Malt
  • Milk, cow’s
  • Mozzarella cheese
  • Mushroom
  • Mustard
  • Oats
  • Olive, green
  • Onion
  • Orange
  • Oregano
  • Peach
  • Peanut
  • Pear
  • Pineapple
  • Pinto bean
  • Pork
  • Potato
  • Potato, sweet
  • Rice
  • Rye
  • Safflower
  • Salmon
  • Scallop
  • Sesame
  • Shrimp
  • Sole
  • Soybean
  • Spinach
  • Squash
  • Strawberry
  • Sunflower seed
  • Swordfish
  • Tarragon
  • Tomato
  • Tuna
  • Turkey
  • Walnut
  • Watermelon
  • Wheat
  • Yeast, baker’s
  • Yeast, brewer’s
  • Yogurt

What foods are included in the 184 ELISA food sensitivity panel?

The 184 Food Sensitivity Panel (IgG or IgA) includes all the foods in the 96 panel and the following added foods:

  • Amaranth
  • Anchovy
  • Apricot
  • Arrowroot
  • Artichoke
  • Bass
  • Beet
  • Blackberry
  • Black-eyed pea
  • Blue cheese
  • Brazil nut
  • Brussel sprouts
  • Buckwheat
  • Buffalo
  • Canola
  • Carob
  • Casein
  • Cherry
  • Chestnut
  • Chickpea
  • Cilantro/Coriander
  • Clove
  • Cranberry
  • Date
  • Duck
  • Fennel seed
  • Fig
  • Flaxseed
  • Flounder
  • Ginseng
  • Green tea
  • Halibut
  • Hazelnut
  • Hemp
  • Herring
  • Honeydew
  • Hops
  • Horseradish
  • Kidney bean
  • Kiwi
  • Lentil
  • Licorice
  • Lime
  • Macadamia nut
  • Mackerel
  • Mango
  • Milk, goat’s
  • Milk, sheep’s
  • Millet
  • Mussel
  • Navy bean
  • Nutmeg
  • Okra
  • Oyster
  • Papaya
  • Paprika
  • Parsley
  • Parsnip
  • Pecan
  • Peppermint
  • Perch
  • Pine nut
  • Pistachio
  • Plum
  • Poppy seed
  • Pumpkin
  • Quinoa
  • Radish
  • Raspberry
  • Red snapper
  • Rhubarb
  • Rosemary
  • Sage
  • Sorghum
  • Squid
  • Swiss cheese
  • Tangerine
  • Tapioca
  • Teff
  • Thyme
  • Trout
  • Turmeric
  • Turnip
  • Vanilla bean
  • Venison
  • Walleye pike
  • Whey
  • Zucchini

Frequently Asked Questions

A classic food allergy such as peanut or shellfish allergy typically manifests itself with immediate and sometimes severe reactions upon exposure to offending foods, including symptoms like sneezing, rashes, skin irritation, swelling and fatigue – typically IgE antibodies are involved. Food sensitivity typically manifests with delayed symptoms that typically involve IgG antibodies – meaning symptoms could come on days after eating the offending food and making identification of its source more challenging.

U/ml stands for Units per milliliter and serves as a measure of concentration. All positive Food Sensitivity Test results are expressed in U/ml to display IgG antibody concentration levels in blood samples.

Yes – some foods may cause classic allergic reactions by inducing IgE antibodies production and producing symptoms similar to an IgG food test result. There are also foods which cause reactions in the body without invoking immune system involvement but still cause similar symptoms as IgG reactions. As examples, amines found in chocolate, cheese and red wine can cause migraines; tartrazine-containing food additives such as tartarizine may lead to hives, rashes and asthma; monosodium glutamate found in Chinese dishes can produce sweating and dizziness; “Nightshade” alkaloids found in potatoes, tomatoes and peppers may affect joints while lactose intolerance may also lead to food sensitivities – any foods suspected of negatively affecting you should be avoided.

No. A product can be wheat-free but not gluten-free and vice versa; to be certain of their status it’s important to read ingredient labels. In our test, gliadin (gluten) levels were measured independently from wheat, barley and rye grains if positive tests occurred for them; natural gluten-free options like quinoa, buckwheat, corn and oats can provide alternatives.

Most allergic reactions appear quickly after exposure – usually within minutes or hours at most.

Food allergies involve immune system reactions that can be life-threatening. Food intolerance involves digestive difficulties – for instance lactose intolerance occurs when one does not produce enough lactase enzyme to break down sugar (lactose) present in dairy products – while symptoms associated with food intolerance affect only digestive systems and can result in discomfort but usually not life threatening conditions.

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