KEY ADVANTAGES

  • Can be added to the Great Plains Organic Acids Test
  • All 4 IgG Subclasses Tested (IgG 1-4)
  • Exemplary Industry Accuracy using ELISA technology
  • Easy to read report

Introduction

Immunoglobulin G (IgG) food testing is a useful guide for structuring elimination diets for patients with many chronic conditions. Individuals with neurological, gastrointestinal, movement, and behavioural disorders often suffer from IgG food sensitivities.

People may continue to eat offending foods unaware of their potential adverse effects. Symptoms associated with food sensitivities may occur hours or days after the offending food was eaten because IgG food antibodies remain for a much longer time than traditional IgE antibodies. 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 characterised 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. Elimination of IgG-positive foods may improve symptoms of irritable bowel syndrome, autism, AD(H)D, cystic fibrosis, rheumatoid arthritis, and epilepsy, according to numerous clinical studies.1-8 The 93 foods tested for in the IgG Food Allergy Test w/ Candida include most classes of problem foods that can be eliminated from a patient’s diet.