Food Intolerance Testing
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Food Intolerance Testing

The main areas covered here are:


The Food Detective

The Food Detective makes the work of detecting and managing food intolerances easier:

  • It needs just a few drops of blood from a finger-prick and you can have results in under an hour
  • You can rank antibody results by intensity, and work out a practical plan to improve food choices and control symptoms.
  • The quickest and most affordable diagnostic test of its type in Ireland.

The technology used in the Food Detective is Enzyme-Linked Immunosorbent Assay (ELISA), the same laboratory method used for most hospital lab-tests for antibodies. ELISA is used daily throughout Ireland to test for serious conditions such as HIV, Hepatitis and most infectious diseases.


Frequently Asked Questions

Is the Food Detective as reliable as other food antibody tests?
The technology is the same. The purified antigens are the same. The only concession to convenience and cost is a smaller range of food antigens. However, the 50-odd items in the Food Detective cover the main culprits. So yes, the test is as good as anything on the market. Comparisons showed 95% overlap with laboratory-tested results.

The test showed slight rings around some of the items but the centres were clear As advised in the booklet, colour around the rim of the circle is an artefact (bits left over by insufficient rinsing during the earlier steps), and should not be interpreted as a positive result.

Some items were so faint I can't be sure they were positive I would rate these as inconclusive, useful to know but not to take too seriously at present. The items may not yet have a significant level of antibodies, or may simply be negative. However, the shift in diet following testing with the Food Detective results could expose a patient to these items more often in future. It is good to know that there was a borderline result, in case these foods are suspected in future.

How long does it take to lower the antibody level enough to be able to take the food again?
This depends on how strictly the diet is followed. A minimum of 3 months total avoidance of key items is advised. In some coeliacs avoiding gluten it took all of 3 years for antibody levels to drop to near zero (gluten-free foods are not actually guaranteed to have zero gluten, there's a cut-off. Some may have up to 20 parts per million).

Is it possible that IgG levels would remain high even if not consuming any of that particular food for years?
Specific antibodies levels may still remain in circulation for some months after exposure. High levels will not remain unless there are hidden sources in the diet. Foods such as wheat, dairy and corn are widely used as additives in processed foods and cosmetics, so exposure can continue even when a conscious effort is made to avoid them. Gluten also appears in so many guises, it takes concentrated effort to avoid - most would not suspect ice cream, chips or crisps as a source of gluten. Even when avoiding, there is always the possibility of cross-reactivity with other foods, especially in processed or cooked forms of the foods. However, even with incomplete-but-as-good-as-possible elimination, control or avoidance of symptoms may be dramatically improved.

What is the connection between high IgG antibody levels and symptoms?
When a food leads the body to produce high levels of IgG antibodies, these antibodies attach to the offending food protein to form an Antigen-Antibody complex. These complexes are usually eliminated by other cells in the immune system. However, when the immune system is overloaded, these insoluble molecules become deposited in various areas of the body, such as the head, lung tissue, gastro-intestinal tract, skin and joints where they produce symptoms such as headaches, asthma, irritable bowel syndrome, eczema and rashes, and arthritis. These complexes have been demonstrated in patients with cow's milk related colitis. even people without food intolerances can have an understanding of this type of reaction as similar complexes build up during severe infection - for example the IgG antigen-antibody complexes pr s, clouded thinking, itchy or sore eyes and many other symptoms. oduced by a bad flu or cold may also involve joint pain, gastro-intestinal symptom.

Do I need to re-test after changing my diet?
Generally no. After testing, carrying out an Elimination Diet (for 3 months) and then carefully re-exposing yourself to the foods (to learn how you react), you will generally have a good idea of what foods do to you. This will help you identify if other foods later begin to affect you. You'd only re-test if you can't work out what is causing food-related symptoms. I have recently tested a lady, a very conscientious lady, who suffers from coeliac disease. She is careful and thorough, but her results still showed up a moderately strong level of antibodies against gluten (if she was gluten-free there should be none). As she knows her foods and generally enjoys excellent health, we were surprised. We did the test as she had been suffering gastro-intestinal symptoms and debilitating joint pain but hospital tests had not detected the cause. When we discussed the gluten result, she mentioned that she'd recently begun eating a new gluten-free bread - which was perhaps not as gluten-free as claimed. I referred her to a nutritional therapist who made a number of changes and prescribed a number of supplements. 3 months later, she is - almost - as good as new. However, while she dropped the new bread, we're still not absolutely sure what the gluten source was.

If I have a strong reaction to dairy, can I still take skim milk or yoghurt?
Unfortunately no. The reaction is to the protein. And even though the protein mix is a bit different in different forms of dairy products, they still contain the main reacting proteins casein and -lactoglobulin. A recent study in the USA also showed that reaction to cooked or otherwise processed foods tends to be stronger than to the raw version.


Food Intolerance

Do people react to the foods they eat?
Food intolerance is not immediately life-threatening, but can still leave the sufferer feeling extremely unwell.

Studies show that many people notice a pattern and intuitively suspect foods. However, the symptoms may take even days to build-up (for example, joint pains). Frequently too, not one but a number of foods combine to cause reactions, making it hard to clearly identify the problem foods.

What are the symptoms
As food intolerance is associated with antibody-antigen reactions and consequent inflammation, many parts of the body are affected. And the problem is aggravated by the fact that the ageing process itself is associated with increased levels of inflammatory cytokines, making problems easier to trigger.

Amongst the conditions that have been linked to food intolerance are:

Common Symptoms Include

  • Anxiety (acute or chronic)
  • Fibromyalgia
  • Arthritis
  • Gastrits
  • Asthma
  • Headaches
  • Ataxia
  • Hyperactivity Disorder
  • Attention Deficit Disorder
  • Inflammatory Bowel Disease
  • Bed wetting
  • Insomnia
  • Bronchitis
  • Irritable Bowel Syndrome
  • Coeliac Disease
  • Itchy skin problems
  • Chronic Fatigue Syndrome
  • Malabsorption
  • Constipation
  • Migraines
  • Cystic Fibrosis
  • Nasal congestion or a runny nose*
  • Depression
  • Sleep Disturbances
  • Diarrhoea
  • Water retention


Even before inflammation becomes a definable disease, sufferers of food intolerance may complain of lethargy, brain fog, and a general feeling of unwellness, symptoms that can persist over years. In the early stages, these symptoms cannot be easily diagnosed medically. Patients may feel their concerns are dismissed as insignificant, or 'all in the mind'. In the end, it's not enough to just treat a symptom, it's even more important to learn how to prevent and control.

* nasal symptoms or wheeze can also be provoked by so-called 'true allergy' an IgE antibody reaction against dust mites, pollens, cat or dog dander, or a combination of these. Symptoms of 'true allergy' may tend to be worse in the summer (during pollen season) or in the mornings (if dust-mites are involved).


The Report

The report will be provided by The Ultimate health Clinic , the whole process is conducted by a fully qualified practioner , using new sterilised equipment .

The FD Pro is a professional food intolerance (non-IgE mediated food allergy) diagnostic test that provides rapid results using ELISA (enzyme-linked immunosorbent assay) diagnostic technology. All that is needed is a fingerprick blood sample. The pack contains all the equipment needed to conduct the test and provide the patient's report.

The FD Pro detects elevated levels of IgG antbodies against over 50 of the most commonly implicated food allergens, including cow's milk, yeast, egg, gluten, wheat, nuts and many more.

The FD Pro is manufactured in the UK by Cambridge Nutritional Sciences and registered as an in vitro diagnostic with EU and Irish health authorities.