Full Blood Food Allergy test icl. practitioner support

Full Blood Food Allergy test icl. practitioner support

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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

patient picture.


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

clinically relevant.

More info