What’s Measured

A food reactivity is different than an immediately life-threatening food allergy. Food reactivity is a delayed immune response by the Immunoglobulin G (IgG) antibody, the most abundant circulating antibody in our immune system. Studies suggest that an IgG immune response may contribute to headaches, joint pain, eczema, gut malabsorption, and other chronic conditions.

Almond, Apple, Asparagus, Avocado, Bakers Yeast, Banana, Barley, Basil, Bay Leaf, Beef, Bell Pepper, Black Pepper, Black Tea, Black Walnut, Blueberry, Bran, Brewers Yeast, Broccoli, Brown Rice, Cabbage, Cantaloupe, Carrot, Cashew, Cauliflower, Celery, Cheddar Cheese, Chia Seed, Chicken, Cinnamon, Clam, Cocoa, Coconut, Codfish, Coffee, Cola, Corn, Cottage Cheese, Cows, Crab, Cucumber, Dill, Egg White, Egg Yolk, Eggplant, Garlic, Ginger, Gluten, Grape, Grapefruit, Green Bean, Green Olive, Green pea, Haddock, Honey, Kale, Kelp, Lamb, Lemon, Lettuce, Lima Bean, Lobster, Malt, Milk, Mushroom, Mustard, Oats, Onion, Orange, Oregano, Peach, Peanut, Pear, Pineapple, Pork, Rye, Safflower, Salmon, Scallop, Sesame, Shrimp, Sole, Soybean, Spinach, Squash, Strawberry, Sunflower, Sweet Potato, Swordfish, Tarragon, Tomato, Tuna, Turkey, Watermelon, Wheat, White Potato, Yogurt