FOOD INTOLERANCE TEST REPORT · A food intolerance or food sensitivity test reveals the way your...

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FOOD INTOLERANCE TEST REPORTFOOD INTOLERANCE TEST REPORT200+200+

Name DOB

JOHN SMITH Ordered by CC

Collected Completed Reported Accession #

WHAT THIS REPORTWHAT THIS REPORTMEANS TO YOUMEANS TO YOUA food intolerance or food sensitivity test reveals the way your body reactsto certain foods that you eat. Food intolerance may be the cause ofunpleasant symptoms you may be experiencing.

Symptoms of food intolerance may include irritable bowel syndrome,bloating, anxiety, headaches/ migraines, fatigue, asthma, joint pain,arthritis, weight problems, fibromyalgia, and itchy skin.

High levels of IgG antibodies (a protein produced by your immunesystem), as measured by this test, may indicate that you have anintolerance to these foods.

INTOLERANCE VS.INTOLERANCE VS.ALLERGYALLERGY

Food intolerance is not the same as a food allergy. Allergicreactions are classified as Type I hypersensitivity and involvea substance in your body called IgE antibodies, which aredifferent from the IgG antibodies involved in foodintolerance.

Food allergies produce an immediate reaction after you eatthe food (for example, peanuts and shellfish). Symptomscan include rashes, sneezing, and difficulty breathing, andcan even be life threatening due to a strong response called“anaphylaxis.”

Food intolerance reactions are classified as Type IIIhypersensitivity. They can occur within hours or days afterconsuming the food.

IN THIS REPORTIN THIS REPORTY O UR INTO LERA NC ESY O UR INTO LERA NC ESAn IgG score above 24 U/mL indicates a positive test result for a food oringredient you have recently eaten that you may be intolerant to.

Y O UR F ULL RESULTSY O UR F ULL RESULTSYour IgG antibody level score and level of intolerance for all 222 of thefoods tested.

C HA NGING WHA T Y O U EA TC HA NGING WHA T Y O U EA TIf you and your health care professional decide to change your diet, planahead and learn how to monitor the results.

F O O DS TO WA TC H O UT F O RF O O DS TO WA TC H O UT F O RFoods you’re intolerant to can be ingredients in many different things.These are the foods to watch out for.

NUTRIENTS C O NTA INED IN THESE F O O DSNUTRIENTS C O NTA INED IN THESE F O O DSIf you eliminate foods from your diet, you also eliminate the amounts ofnutrients they bring. Here is a list of nutrients contained in the foods youare intolerant to.

HO W TO REPLA C E M ISSING NUTRIENTSHO W TO REPLA C E M ISSING NUTRIENTSTo make sure you’re getting enough nutrients to replace the oneseliminated due to food intolerances, look up the nutrients in this list to seewhat foods are common sources.

PERSO NA L GRO C ERY STO RE GUIDEPERSO NA L GRO C ERY STO RE GUIDEUse this bird’s-eye view of your problem foods by grocery store section toget a clearer picture of the implications of your food sensitivities for yourfood shopping.

Y O UR A C TIO N PLA NY O UR A C TIO N PLA NYour food intolerance test report is just the start. Plan your next step.

Y O UR F O O D TRA C K ERY O UR F O O D TRA C K ERMonitor your symptoms as you reintroduce foods to your diet.

Intolerances Foods tested

A

B

C

D

E

F

G

H

I

AA YOUR INTOLERANCESYOUR INTOLERANCES

0 3 6 10 13 17 20 24 25 26 27 28 29 30 32 32 34 35 37 40 44 51 64 93 160

B O RDE RLI NE I NTO LE RA NCEB O RDE RLI NE I NTO LE RA NCEIgG antibody level 24-29 U/ml

E LE V A TE D I NTO LE RA NCEE LE V A TE D I NTO LE RA NCEIgG antibody level 30 U/ml or higher

0 3 6 10 13 17 20 24 25 26 27 28 29 30 32 32 34 35 37 40 44 51 64 93 160

These are the food ingredients for which you have elevated or borderline IgG levels, indicating intolerance.

U/ml = units per millilitre

MILK (COW)MILK (COW) 157 157CASEINCASEIN 71 71MILK (SHEEP)MILK (SHEEP) 62 62MILK (GOAT)MILK (GOAT) 60 60AGAR AGARAGAR AGAR 47 47BEAN (WHITE HARICOT)BEAN (WHITE HARICOT) 44 44COLA NUTCOLA NUT 41 41CASHEW NUTCASHEW NUT 37 37MUSHROOMMUSHROOM 37 37PISTACHIOPISTACHIO 36 36BEAN (RED K IDNEY)BEAN (RED K IDNEY) 35 35EGG WHITEEGG WHITE 31 31WHEATWHEAT 30 30CRABCRAB 30 30TURBOTTURBOT 29 29AMARANTHAMARANTH 28 28ALMONDALMOND 25 25

2 | Food Intolerance Test Report 55-70772152

BB YOUR FULL RESULTSYOUR FULL RESULTS

00 0022 157157

7171 60603131 62621818

55 111212 003535 19194444 77

44000000000000

23230022000011007700

2525 001616 36363737 0000 00

1515 9900 1717

1515 00

4747 0000 1818

1313 0011 0000 1100 00

4141 151500

00 1010 00 3300 00 00 0000 00 00 3366 22 00 0000 55 33 0000 00 00 0000 88 11 0000 1212 00

0000

131322007700

11113030220000

12120000

171700

1919660000001100

2222001100

15150055001100

1515292977

2222 8822 22

1212 0000 303000 00

2828 0000 131300 0000

00 0000 0000 0000 0000 0000 0000 0000 0000 0000 9977 5500 0000 1144 0000 0000 0022 0000 0022

1313 0022 0011 0000 0000 373700 0000 0033 2222 101000 2323

1010 0000 7766 0000 1111

1717 0000 0022 2200 0000 00

IgG antibody levels in U/mL (units per millilitre)

0-230-23 Normal Levels 24-2924-29 Borderline Intolerance 30 +30 + Elevated Intolerance

Da iry/EggsDa iry/EggsAlpha-lactalbumin Milk (buffalo)Beta-lactoglobulin Milk (cow)Casein Milk (goat)Egg white Milk (sheep)Egg yolk

LegumesLegumesBean (broad) ChickpeaBean (green) LentilBean (red kidney) PeaBean (white haricot) Soya bean

M ea tM ea tBeefChickenDuckGoatHorseLambOstrichOxPartridgePorkQuailRabbitTurkeyVealVenisonWild boar

Nuts/SeedsNuts/SeedsAlmond Pine nutBrazil nut PistachioCashew nut RapeseedChestnut Sesame seedHazelnut Sunflower seedMacadamia nut Tiger nutPeanut Walnut

M iscella neousM iscella neousAgar agar HopsAlga spirulina MaltAloe vera Tea (black)Camomile Tea (green)Cocoa bean TransglutaminaseCoffee Yeast (baker's)Cola nut Yeast (brewer's)Ginseng

Sea soningsSea soningsAniseed Cinnamon Honey PeppermintBasil Clove Liquorice RosemaryBayleaf Coriander (leaf) Marjoram SaffronCane sugar Cumin Mint SageCarob Curry (mixed spices) Mustard seed TarragonCayenne Dill Nettle ThymeChicory Ginger Nutmeg VanillaChilli (red) Ginkgo Peppercorn (black/white)

F ish/Sea foodF ish/Sea foodAnchovyBarnacleBassCarpCaviarClamCockleCodCrabCuttlefishEelHaddockHakeHerringLobsterMackerelMonkfishMusselOctopusOysterPerchPikePlaiceRazor clamSalmonSardineScallopSea Bream (gilthead)Sea Bream (red)Shrimp/prawnSoleSquidSwordfishTroutTunaTurbotWinkle

Gra insGra insBarley OatCouscous RyeDurum wheat SpeltFlax seed WheatGliadin Wheat bran

Gra ins (Gluten-free)Gra ins (Gluten-free)Amaranth QuinoaBuckwheat RiceMillet TapiocaPolenta

F ruitF ruitApple Melon (galia/honeydew)Apricot MulberryBanana NectarineBlackberry OliveBlackcurrant OrangeBlueberry PapayaCherry PeachCoconut PearCranberry PineappleDate PlumFig PomegranateGrape (black/red/white) RaisinGrapefruit RaspberryGuava RedcurrantKiwi RhubarbLemon StrawberryLime TangerineLychee WatermelonMango

V egeta b lesV egeta b lesAlga espaguette GarlicAlga wakame LeekArtichoke LettuceAsparagus MarrowAubergine MushroomAvocado OnionBeetroot ParsleyBroccoli Pepper (green/red/yellow)Brussel sprout PotatoCabbage (red) RadishCabbage (savoy/white) RocketCaper ShallotCarrot SpinachCauliflower Squash (butternut/carnival)Celery Sweet potatoChard TomatoCorn (maize) TurnipCucumber WatercressFennel (leaf) Yuca


CC CHANGING WHAT YOU EATCHANGING WHAT YOU EAT

With the results from your Food Intolerance Test in A YOURINTOLERANCES and B YOUR FULL RESULTS, you can make somechanges to your eating patterns. You can use H YOUR ACTION PLAN tohelp plan this out. The kind of change you will want to make willdepend on your intolerance level:

Elevated

A strong antibody reaction to that particular food. These arethe primary problem foods. You should eliminate them fromyour diet for at least 3 months.

Borderline

A lower antibody reaction to that particular food. You shouldreduce and rotate these foods for at least 3 months to avoid anincrease in the intolerance.

Normal

no significant reaction to that particular food. You can eat thesefoods without restriction unless you know that a particular foodhas caused a reaction in the past.

Eliminating foodsEliminating foods

If you have many elevated results, you may find it too challenging toeliminate all foods at once. In that case, you may find it easier to:

a. avoid the top 4 or 5 foods with the highest antibodyconcentrations, and

b. reduce and/or rotate the remaining foods showing lowerantibody concentrations.

To rotate foods, eat them no more than once every 4 days. Forexample, to rotate wheat, you could have wheat bread on day 1; oatcakes on day 2; corn bread on day 3; rye bread on day 4; pasta on day5; etc.

Some people feel worse for a few days when they eliminate a food.Although it can be difficult to give up certain foods, you need topersevere. Substitute your reactive food with other foods that have notshown a reaction. Trying new foods may help to decrease cravings andadd pleasure to your eating.

The majority of people find symptom relief within 1 to 3 months aftercutting out the foods to which they show a food antibody reaction.

Before you change your dietBefore you change your diet

Nutrition and health go hand in hand, and there are some standardrules you should follow before you change your dietary regime.

If you have a medical condition, are pregnant, or are onmedication, you should discuss your proposed dietary changewith a health professional such as a doctor, nutritionist, ordietitian.Plan and organize your meals in advance as much as possible.Collect recipe ideas using your non-reactive foods and shopahead, so you won’t be stuck wondering what to eat.Know the range of foods you can eat. While you may beintolerant to a few foods, there will be many foods that youshould be free to eat. Focus on all the good things you can eatrather than sticking on what you can’t eat.When eliminating a food from your diet, try to replace it withanother food from the same food group that does not show areaction.Continue to avoid a food if you have evidence that it is havingan effect on you, even if it shows no reaction in your FoodIntolerance Test.Get to know what food products contain your reactive foods(see D FOODS TO WATCH OUT FOR). Many ready-made mealsand sauces contain a variety of ingredients that you may nothave associated with the product, so make sure to always checkthe labels.It is very important to maintain a healthy, nutritious, and varieddiet. When you eat a variety of foods, you obtain a wide rangeof nutrients and reduce the risk of further intolerances. To findout what nutrients you may need to focus on, see ENUTRIENTS CONTAINED IN THESE FOODS. To find other foodsthat contain these nutrients, see F HOW TO REPLACE MISSINGNUTRIENTS.


CC CHANGING WHAT YOU EATCHANGING WHAT YOU EAT

Monitoring your diet and symptomsMonitoring your diet and symptoms

After you have eliminated problem foods for about 3 months and yoursymptoms have subsided, you can start adding back the foods youeliminated. You can use section I YOUR FOOD TRACKER to keep arecord of your foods and symptoms to help monitor your progress.

Reintroducing foods

Reintroduction should be a gradual process, adding one food at a timeand monitoring your symptoms over a 2-week period. If youexperience symptoms again, you may want to avoid that food for alonger period of time. If you don’t experience symptoms, you cancontinue to eat the food occasionally, and try reintroducing anotherfood to your diet.

Hints:

Be patient when reintroducing foods.Do not overindulge. Eat the food just occasionally to avoidfuture problems.Reintroduce the food with the lowest antibody concentrationfirst, and work your way up to the highest concentration.You may have to eliminate some foods from your dietindefinitely.

Avoiding new intolerances

As you change your diet and introduce new foods, it is possible todevelop intolerances to the new foods. Some helpful tips:

Avoid eating one food too regularly.Rotate foods to eat every few days.Make sure to eat a variety of foods so you will get the full rangeof important vitamins and minerals.

Note: Your symptoms may be caused by a different medical disorder.Talk to your physician about other possible causes of symptoms.


DD FOODS TO WATCH OUT FORFOODS TO WATCH OUT FOR

Milk (cow)Milk (cow)

CaseinCasein

Milk (sheep)Milk (sheep)

Milk (goat)Milk (goat)

Foods you’re intolerant to can be ingredients in many different things. If you and your health care professional decide that you want toeliminate some or all of the foods you’re intolerant to from your diet, these are the foods to watch out for.

Intolerance 157 Elevated157 Elevated Food section Dairy/EggsDairy/Eggs

Common SourcesCommon Sources

baked goods butter cheese coffee cream

cottage cheese cream cream cheese dairy products

ice cream milk chocolate salad dressings sauces

soups



cottage cheese milk milk products protein powders

ricotta cheese sour cream yogurt



butter cheese dressings soups

yogurt



cheese feta cheese goat's brie yogurt



Agar agarAgar agar

Bean (white haricot)Bean (white haricot)

Cola nutCola nut

MushroomMushroom

Intolerance 47 Elevated47 Elevated Food section M iscel laneousMiscel laneous


agar flakes agar powder sushi

Intolerance 44 Elevated44 Elevated Food section LegumesLegumes


main dishes salads side dishes soups

Intolerance 41 Elevated41 Elevated Food section M iscel laneousMiscel laneous


soft drinks

Intolerance 37 Elevated37 Elevated Food section VegetablesVegetables


main dishes side dishes soups stews



Cashew nutCashew nut

PistachioPistachio

Bean (red kidney)Bean (red kidney)

Egg whiteEgg white

Intolerance 37 Elevated37 Elevated Food section Nuts/SeedsNuts/Seeds


baked goods fruit and nut bars main dishes nut butters

nut mixes trail mix

Intolerance 36 Elevated36 Elevated Food section Nuts/SeedsNuts/Seeds


fruit and nut bars nut butters nut mixes trail mix

Intolerance 35 Elevated35 Elevated Food section LegumesLegumes


main dishes salads side dishes soups



baked goods meringue noodles omelets

pancakes pasta salad dressings



CrabCrab

WheatWheat

TurbotTurbot

AmaranthAmaranth

Intolerance 30 Elevated30 Elevated Food section Fish/SeafoodFish/Seafood


bouillabaisse Chinese food crab cakes dips

salads soups sushi

Intolerance 30 Elevated30 Elevated Food section GrainsGrains


baked goods breads cereals maltodextrin

nutritionalsupplements

pasta pre-packaged foods

Intolerance 29 Borderl ine29 Borderl ine Food section Fish/SeafoodFish/Seafood


bisques bouillabaisse chowders main dishes

soups

Intolerance 28 Borderl ine28 Borderl ineFood section Grains (G luten-Grains (G luten-f ree)f ree)


breads pilaf side dishes



AlmondAlmond

EE NUTRIENTS CONTAINED IN THESE FOODSNUTRIENTS CONTAINED IN THESE FOODS

Intolerance 25 Borderl ine25 Borderl ine Food section Nuts/SeedsNuts/Seeds


baked goods fruit and nut bars main dishes nut butters

nut mixes salads side dishes trail mix

If you eliminate foods from your diet, you also eliminate the amounts of nutrients they bring. The level of each nutrient that you’ve beengetting from any given food will depend on how much of that food you usually eat and how much of the nutrient there is in the kind youeat. Talk with your diet specialist to get an idea of which nutrients you might not be getting enough of after eliminating food intolerances.

Basic Vitamins Minerals

Your intolerant foods

Milk (cow) XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX

Casein XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX

Milk (sheep) XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX

Milk (goat) XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX

Agar agar XX XX XX XX XX

Bean (white haricot) XX XX XX XX XX XX XX XX XX XX

Cola nut XX XX XX XX XX XX XX XX XX

Mushroom XX XX XX XX XX XX XX XX XX XX

Cashew nut XX XX XX XX XX XX XX

Pistachio XX XX XX XX XX XX XX XX

Bean (red kidney) XX XX XX XX XX XX XX XX XX

Egg white XX XX XX XX XX XX XX XX XX XX XX

Crab XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX

Wheat XX XX XX XX XX XX

Turbot XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX

Amaranth XX XX XX XX XX XX XX XX XX

Almond XX XX XX XX XX XX

Car

bohy

drat

e

Fibr

e

Pro

tein

Uns

atur

ated

fats

Folic

aci

d

Vita

min

A

Vita

min

B1

(thia

min

)

Vita

min

B2

(ribo

flavi

n)

Vita

min

B3

(nia

ncin

)

Vita

min

B5

(pan

toth

enat

e)

Vita

min

B6

(pyr

idox

ine)

Vita

min

B12

(cob

alam

in)

Vita

min

C

Vita

min

D

Vita

min

E

Vita

min

K

Cal

cium

Cop

per

Iodi

ne

Iron

Mag

nesi

um

Pho

spho

rus

Pot

assi

um

Sel

eniu

m

Sod

ium

Zinc


FF HOW TO REPLACE MISSING NUTRIENTSHOW TO REPLACE MISSING NUTRIENTS

If you need to make sure you’re getting enough nutrients to replace the ones eliminated due to food intolerances, look up the nutrients inthis list to see what foods are common sources of them. This will help you plan with your diet specialist your best way to make sure you’regetting the nutrition you need. Make sure to discuss your plans with your health care professional, in case there are other food issues youneed to take into consideration as well, such as allergies, cholesterol or blood pressure issues, and medication interactions.

Nutrients Common sources

Carbohydrate wheat products (e.g., bread, pasta), rice, oatmeal, potatoes, fruit, vegetables

Fibre wheat bran, rice bran, psyllium, flax seeds, chia seeds, dark green leafy vegetables

Protein eggs, fish, meat, tofu, beans/legumes

Unsaturated fats avocado, raw nuts/seeds, fatty fish (e.g., salmon), extra virgin olive oil

Folic acid spinach, kale, beet greens, swiss chard, asparagus, broccoli, garbanzo beans (chick peas), sunflower seeds, liver, peanuts

Vitamin A egg yolks, whole milk, cream, butter, cod liver oil, carrots, liver, butternut squash, cantaloupe

Vitamin B1 (thiamin)wheat germ, wheat bran, brewer's yeast, brown rice, black-strap molasses, pistachios, sunflower seeds, macadamia nuts,pecans

Vitamin B2 (riboflavin)brewer's yeast, beef liver, oily fish (trout, herring, eel, shad), almonds, cheese (roquefort, brie, limburger), sun-driedtomatoes

Vitamin B3 (niacin) liver and other organ meats, poultry, peanuts, tuna, salmon, halibut, veal, sun-dried tomatoes

Vitamin B5 (pantothenate) organ meats, brewer's yeast, fish, chicken, sweet potatoes, cheese, mushrooms, avocados

Vitamin B6 (pyridoxine) organ meats, brewer's yeast, wheat germ, whole grains, sprouted whole wheat, pistachios, garlic (raw), molasses

Vitamin B12 meat, egg yolks, organ meats, seafood (clams, mussels, oysters, octopus), fermented foods (tempeh, miso), lamb

Vitamin Coranges, lemons, limes, grapefruits, strawberries, raspberries, blackberries, peppers, guava, broccoli, cauliflower, Brusselssprouts, papaya

Vitamin D cod liver oil, egg yolks, butter, oily fish (mackerel, salmon, sardines), fortified cereals, fortified dairy, salami, ham, sausages

Vitamin E egg yolks, milk fat, liver, oils extracted from nuts or seeds, red palm oil, cooked spinach

Vitamin K milk products, egg yolks, cod liver oil, green leafy vegetables (kale, broccoli, kelp, alfalfa), prunes

Calcium milk, cheese, sardines (with bones), salmon (with bones)

Copper buckwheat, seafood, liver and other organ meats, sesame seeds, cocoa powder and chocolate

Iodine seafood, sea vegetables (kelp, nori, chlorella), fortified salt

Ironseafood (oysters, clams, mussels, shrimp), liver, black-strap molasses, squash and pumpkin seeds, spinach, dark chocolateand cocoa powder, egg yolks

Magnesiumbran (rice, wheat, and oat), cocoa powder and dark chocolate, dark green vegetables, most nuts, most seeds, most legumes,fermented soy, soy flour, tofu

Phosphorusbran (rice and oat), seeds (pumpkin, sunflower), milk products (cheese and yogurt), nuts (brazil and pine), bacon, eggs,whey protein, fish

Potassium white beans, spinach, acorn squash, kale, yogurt, bananas, asparagus, mushrooms, sweet potato, parsley, avacado

Selenium Brazil nuts, shellfish (oysters, mussels, whelk), liver, brewer's yeast, wheat germ, molasses, oats, brown rice

Sodiumsea salt, bouillon cubes, salad dressing, gravies, sea vegetables (kelp, nori, chlorella), salami, bacon and cured meats,seafood, soy and soya products, snack foods (pretzels, potato chips, popcorn)

Zinc brewer's yeast, dark meat, kelp, eggs, mushrooms, oysters, roasted pumpkin and squash seeds, dark chocolate

Bas

icV

itam

ins

Min

eral

s


GG YOUR GROCERY STORE ACTION MAPYOUR GROCERY STORE ACTION MAP

Milk (cow) Casein Milk (sheep)

Milk (goat) Egg white

Bean (white haricot) Bean (red kidney)

Cashew nut Pistachio Almond Agar agar Cola nut

Wheat Amaranth

Mushroom

Crab Turbot

Use this bird’s-eye view of your problem foods by grocery store section to get a clearer picture of the implications of your food sensitivities foryour food shopping.

DAIRY/EGGSDAIRY/EGGS LEGUMESLEGUMES

NUTS/SEEDSNUTS/SEEDS MISCELLANEOUSMISCELLANEOUS

SEASONINGSSEASONINGS

GRAINSGRAINS GRAINS (GLUTEN-FREE)GRAINS (GLUTEN-FREE)

FRUITFRUIT VEGETABLESVEGETABLES

MEATMEAT

FISH/SEAFOODFISH/SEAFOOD


HH YOUR ACTION PLANYOUR ACTION PLAN

Y our food intolerance test report is just the start.Y our food intolerance test report is just the start.

Now it’s time to look at how you actually eat and what this means for you. A food you don’t often eat will have less of an impact than oneyou eat every day. An essential nutrient you can get from many common foods may be less of a concern than one you get from just one ortwo foods. You also need to take into account other factors such as allergies, cholesterol or blood pressure issues, and medications you’retaking.

Discuss your results and your eating habits with your health care professional and makeDiscuss your results and your eating habits with your health care professional and makean action plan for dealing with your food intolerances.an action plan for dealing with your food intolerances.

Use these pages to make your plan for action.


HH YOUR ACTION PLANYOUR ACTION PLAN


II YOUR FOOD TRACKERYOUR FOOD TRACKER

If you have eliminated foods from your diet, you may decide with your dietary specialist to start adding them again one at a time to seewhether you can tolerate them. You will likely find it best to monitor your symptoms for 2 weeks before reintroducing another food.

Use this food tracker to monitor your responses to foods. As you reintroduce each one, record how often you are eating it and whatsymptoms, if any, you experience that may be caused by eating it. After you have had enough time to evaluate how the food affects you, youcan decide whether the food is OK or should be stopped again.


II YOUR FOOD TRACKERYOUR FOOD TRACKER


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