FOOD SENSITIVITIES TEST (IgG)
The FIT 132 Test measures both IgG and Immune Complexes, the most common food-related pathways in the body. This enables the FIT test to be able to identify, food sensitivities, inflammation and leaky gut from a single test.
The FIT 132 Test is a patented, multi-pathway delayed food sensitivity test. The test uses patented technology that measures both IgG and Immune Complexes, the most common food-related pathways in the body. This enables the FIT test to be able to identify, food sensitivities, inflammation and leaky gut from a single test.
Food Sensitivities affect more than 100 million people worldwide. They are very difficult to identify because the symptoms can be delayed up to 72 hours after eating.
Food sensitivities symptoms are also many and varied and we have listed some of them below from a clinical study we ran:
Inability to Lose Weight
The FIT 132 test measures sensitivities of 132 different foods, colorings and additives spanning most major food groups.
Food sensitivities begin when food antigens cross the gut epithelium and evoke an immune response leading to the production of IgG antibody and the formation of immune complexes which activate complement. In most cases immune complexes are cleared from the circulation and do not cause any symptoms. However in some people, the immune complexes may lead to various symptoms that can affect almost any tissue or organ. Adverse symptoms include: irritable bowel syndrome, joint pain, chronic headaches, migraines, fatigue, eczema and psoriasis to name a few. These symptoms generally occur days after the food is ingested which makes the offending food hard to identify without proper testing.
Many similar or even unrelated foods may share similar antigens (proteins) which results in cross-reactivity between foods. For example, sensitivity to white potato may result in sensitivity to red potato because these two foods are very similar. By contrast, two unrelated foods such as gluten from wheat and coffee may cross react because there are gluten-like antigens in coffee. This results from antibodies that are produced against antigens from one food which cross react with other foods containing similar antigens. The net result is that cross reactivity of food antigens may cause a person to test positive for a food that they have never consumed.
FIT Test Results and Elimination Diet
Using a blood sample, the FIT Test will generate an easy to understand report which identifies foods that are most likely to cause a food sensitivity based on the reactivity
of each food. When a 2+, 3+ or 4+ reaction is present in the FIT Test, an elimination diet is recommended which will identify foods responsible for food sensitivities. The reactive foods are eliminated from the diet for 4-6 weeks during which the patient should experience some relief in symptoms.
After elimination phase, one reactive food at a time is re-introduced into the diet, a week later a different food is re-introduced into the diet and this cycle is continued until all the reactive foods have been re-introduced into the diet. As each food is re-introduced into the diet, keep track of the symptoms for several days after consuming the food. If symptoms to a specific food do not appear, it is all right to eat that food but it is important to rotate the food so you don’t eat it more than once or twice a week. If you have any negative symptoms to a food upon re-introduction, completely remove the food from the diet. In general, remove any food from the diet that tests in the 3+ and 4+ range. In addition, remove any food in the 2+ range that is similar to any food in the 3+ or 4+ range.
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