This package includes the test kit, the testing process, and practitioner support both pre and post testing to ensure you get the most out of your test results
Inflammation, which can be created from foods, is at the heart of many conditions that are detrimental to health.
Considering our gut would cover a tennis court if stretched from end-to-end, controlling even a
small amount of inflammation in something this size provides huge benefits to our health. Research
continues to emerge regarding the consequences of inflammation in our body and how foods
trigger an inflammatory process.
As inflammation decreases, the intestinal lining or “gut” begins to heal. Rebuilding the gut results in
stronger protection for the body from irritating foods. The gut contributes heavily to our “immune
tolerance.” A tolerant immune system is a healthy immune system; prepared to fight infection when
necessary, but not in a state of hyperactivity. An out-of-balance immune system creates
inflammation that can set off a cascade of events, ultimately resulting in many symptoms and
conditions or making pre-existing conditions worse.
If the gut barrier breaks down, this is a condition often referred to as “leaky gut.” When gaps in the
lining are present, larger molecules of under-digested food(s) enter the bloodstream. This
compromises the immune system’s reserves to fight bacteria, viruses, parasites; and consequently,
the body is inflamed for no productive reason.
Damage to the gut also decreases the number of enzymes available to help us absorb nutrients from
our food, such as amylase and lipase. This results in a decrease in other enzymes like diamine
oxidase (DAO), which degrade histamine. Without the ability to degrade histamine, the cycle of
inflammation spirals forward and fans the fire of symptoms.
What are we testing for?
Dunwoody Labs Dietary Antigen Test (DAT) Complete looks at four (4) different immune responses to
88 food antigens. Our test evaluates both allergies and sensitivities, specifically:
IgE (immunoglobulin E) allergies are the immediate responses to a foreign substance that has
entered the body via food or inhalation. IgE allergies can cause very serious symptoms like difficulty
in breathing, swelling, and hives. In more serious cases, IgE reactions can lead to anaphylactic shock.
Our test measures the blood level of IgE, one of the five subclasses of antibodies. Antibodies are
proteins made by the immune system that attack antigens such as bacteria, viruses, and allergens.
They can become confused or cross-reactive and begin attacking foods instead. High titers of IgE are
associated with allergic reactions, which is when the immune system overreacts to environmental
antigens such as pollen, pet dander, and/or parasitic infections.
IgG (immunoglobulin G, total) are antibodies that provide long-term resistance to infections
and have a much longer half-life than an IgE allergy. This food sensitivity can be more subtle and
many people live with it for years, if not their entire lives. Sensitivity symptoms range from fatigue,
headache/nausea, seizures, hyperactivity, bloating, mood changes, or dark circles under the eyes. IgG
symptoms typically occur within 3-72 hours after the offending food was ingested and they will create
ongoing inflammation that can make most conditions worse.
The degree and severity of symptoms vary greatly from person to person because of genetic makeup.
The complete elimination of IgG positive foods may bring about important improvements in
symptoms of irritable bowel syndrome, autism, ADHD, cystic fibrosis, rheumatoid arthritis, and
epilepsy, as demonstrated in numerous clinical studies. It is important to get tested for food
sensitivities to know what foods work for the patient’s body and what foods don’t. If you are only
looking at allergies, or IgE, then you would miss the IgG mediated symptoms, creating an incomplete
C3d (complement component 3) is a protein of the innate immune system that is activated by
microorganisms in the absence of an antibody. When C3d is activated in response to an antigen, the
C3 portion attaches to the antigen. This activation, even though it is independent, will amplify the
reaction that occurs with total IgG greatly increasing inflammation and symptoms of sensitivity. This
same reaction that was designed to amplify inflammation to microorganisms, can be triggered in
response to foods. If complement is present, it will amplify an IgG reaction as much as 1000 to
10,000-fold. Therefore, tests that only measure IgG may miss the reactions to foods that are most