Do you feel sick after eating?
What is it?
To improve our health and quality of life, it is advisable to know which foods we are sensitive to, in order to reduce consumption or even eliminate them temporarily.
The alteration of the intestinal membrane prevents the correct absorption and as a consequence the appearance of different symptoms, such as digestive disorders, headaches, fatigue, joint inflammation or skin problems.
Process
The food sensitivity test directly analyses the amount of IgG antibodies to the food.
It requires a simple blood sample.
Results available within 5 to 7 working days.
Personalised report based on foods from the Mediterranean diet.
Find out which foods you are sensitive to.
The main objective of the food sensitivity test is to study the concentration of IgG antibodies that our immune system has generated against more than 200 common foods in the Mediterranean diet.
| 1 STANDARD | Types of food studied in the 108 food study: |
|---|---|
| Meat | Beef, chicken, lamb, poultry, lamb, veal and turkey. |
| Gluten-containing cereals | Buckwheat, flaxseed, maize, millet and rice |
| Gluten-free cereals and alternative foods | Trigo sarraceno, semillas de lino, maíz, mijo y arroz |
| Salads | Lettuce and lamb’s lettuce |
| Fruits | Apple, apricot, banana, cherry, grape, kiwi, lemon, nectarine, orange, pineapple, strawberry, watermelon, pear, plum, grapefruit, peach, and date |
| Nuts and seeds | Almond, cashew nut, cocoa bean, hazelnut, peanut, coconut, pistachio, sesame, walnut and sunflower seeds |
| Herbs and spices | Basil, pepper, cinnamon, garlic, mustard seeds, oregano, parsley, peppermint, poppy, rosemary, thyme and vanilla |
| Dairy and eggs | Cow’s milk, goat’s milk, sheep’s milk, egg yolk, egg white, goat’s cheese, sheep’s cheese, yoghurt |
| Legumes | Peas, soya beans, lentils and white beans |
| Fish and seafood | Crayfish, salmon, tuna, clam, prawn, anchovy, emperor, omelette, sole and cod |
| Vegetables | ggplant, red beet, pepper, broccoli, tomato, carrot, celery, chilli, cucumber, radish, leek, red cabbage, olive, onion, potato, swede, courgette, artichoke, asparagus, spinach, cabbage and green bean |
| Mushrooms | Mushrooms |
| Others | Brewer’s yeast, honey, coffee and black tea |
| 2 PLUS | Types of foods studied in the 216 food study: |
|---|---|
| Meat | Quail, ostrich, duck, beef, red-legged partridge, lamb, horse, roe deer, turkey, rabbit, pork, chicken and goat. |
| Cereals with gluten | Malt, oat and wheat bran, gluten, durum wheat flour, spelt, wheat, rye, barley and couscous. |
| Gluten-free cereals and alternative foods | Maize, amaranth, buckwheat flour, quinoa, millet and rice. |
| Fruit | Nectarine, papaya, lemon, lemon, goji berry, blackberry, apricot, pear, strawberry, blueberry, sultana, pomegranate, tangerine, currant (black and red), pineapple, lemon, avocado, melon mix, plum, grapefruit, blackberry, date, watermelon, mango, kiwi, apple, fig, orange, cherry, and grape (white, black). |
| Nuts and seeds | Flaxseed, then chia, hemp and poppy, cola, brazil nut, chestnut, macadamia nut, peanut, sesame, cashew, almond, sunflower seed, walnut, hazelnut, coconut, pistachio and pine nut. |
| Herbs and spices | Coriander, mint, sage, vanilla, bay leaves, cumin, marjoram, anise, saffron, tarragon, capers, nutmeg, oregano, rosemary, basil, clef, chamomile, dill, liquorice root, hops, thyme, pepper (black, white), cinnamon, horseradish, mustard, cayenne pepper, ginger, chilli, curry, parsley and garlic. |
| Lactic and eggs | Beta-lactoglobulin, casein, sheep’s, goat’s and cow’s milk, mozzarella, egg yolk (chicken), egg yolk and egg white (chicken). |
| Legumes | Green beans, chickpeas, broad beans, lentils, peas, red and white beans and soya beans. |
| Fish and seafood | Herring, Atlantic scallop, American lobster, crab, cuttlefish, mussel, anchovy, sea bass, sea bream, eel, river hake, oysters, turbot, barnacle, razor clam, sea bream, caviar, shrimp, cod, spirulina spp, blue whiting, himanthalia elongata, cockle, grouper, sardine, European sole, clams, monkfish, octopus, omelette, tuna, carp, hake, plaice, squid, mackerel, swordfish and salmon. |
| Vegetables | Cassava, sweet potato, cauliflower, Brussels sprouts, cucumber, tomatoes, shallot, vine leaf, chicory, spinach, beetroot, lamb’s lettuce, asparagus, carrot, courgette, mixed mushrooms 1, red cabbage, aubergine, sweet pepper and potato. |
| Others | Locust bean gum, cocoa bean, aloe vera, coffee, green tea, agar-agar, baker’s yeast, rapeseed, sugar cane, safflower oil, safflower oil, sugar cane, safflower oil, honey, black tea and brewer’s yeast. |
Results
The report provides individual quantitative results for each of the foods studied.
The reactions are classified according to their intensity into:
- ΟΟΟΟ NORMAL
- ΟΟΟΟ MILD
- ΟΟΟΟ STRONG
- ΟΟΟΟ VERY STRONG