At Test Your Intolerance, we test for food sensitivities using a CE marked in-vitro testing system. Supplying you with a lancet, blood is drawn and exposed in vitro to a panel of foods and non-food items. To a degree, a total immunoglobin G (IgG) antibody is then bonded to each food and is quantified via enzyme or fluorescence-linked immunosorbent assays.
Test Your Intolerance test for IgG4 and this binding is measured against total IgG. The results of your food sensitivity testing is then reported to you via email and you can see what foods you are intolerant to thanks to our elite blood intolerance test.
As a result of food sensitivity testing, the complexes will get larger. This means that your larger complexes are able to activate the complement cascade, which in turn initiates inflammatory responses in the body, and thus they are detectable through blood testing.
The inflammatory response to a food is the main cause of intolerance symptoms, in this type of food reactions which result from food intolerances. These complexes can also then be deposed in tissue or organs, leading to damage, which can cause uncomfortable and nuisance symptoms to an individual.
From here, a sequence of events means that individuals develop a food adverse reactions to foods, which they consume on a regular basis. This is when an intolerance is developed and through our blood analysis, we are able to identify whether or not you have a food intolerance.
Showing themselves to be more adhesive, IgG1 antibodies can be bonded to any antigens. This increases the possibility of cross-reactivity and therefore, there is a lesser number of false-positive results within our blood testing. This means that testing both IgG1 and IgG4 leads to many unnecessary food eliminations.
As an antibody, the IgG4 antibody is a more clinically applicable marker of chronic food-immune reactions and of possible intestinal hyper-permeability. Between IgG1 and IgG4 measurements are less likely to produce false-positives on in-vitro tests. Similarly, when measuring all ranges of IgG, or total IgG, and it is more likely that these all produces a high rate of false-positive reactions.
40 INTOLERANCE ITEMS TESTED (Elite Test)
- Blue mussel
- Pea, green
- Bean, green
- Egg white
- Egg yolk
- Cow’s milk
- Goat milk
- Sheeps milk
- Kiwi fruit
25 ALLERGY ITEMS TESTED (Elite Plus Test)
- Kiwi fruit
- Egg white
- Total IgE
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