Food Sensitivity Test

A – Actinium (Ac), Aluminium (Al), Antimony, Argon (A), Arsenic (As)
B – Barium (Ba), Beryllium, Bismuth, Boron (Bo), Bromine (Br)
C – Cadmium, Calcium (C), Carbon (Cc), Cerium (Ce), Chlorine, Chromium (Cr), Cobalt (Co), Copper (Cu)
D–E – Dysprosium (Dy), Erbium (Er), Europium (Eu)
F–G – Fluorine (F), Gold (Au)
H–I – Helium (He), Hydrogen (H), Iodine (Ie), Iridium (Ir), Iron (Fe)
K–M – Krypton (Kr), Lead (Pb), Lithium (Li), Magnesium (Mg), Manganese (Mn), Mercury (Hg), Molybdenum (Mo)
N–P – Neon (Ne), Nickel (Ni), Nitrogen (N), Palladium (Pd), Phosphorus (P), Platinum (Pt), Plutonium (Pu), Potassium (K)
R–S – Radium (Ra), Radon (Rn), Rhodium (Rh), Selenium (Se), Silicon (Si), Silver, Sodium (Na), Strontium (Sr), Sulphur (S)
T–Z – Tin (Sn), Titanium (Ti), Tungsten (W), Uranium (U), Vanadium (V), Xenon (Xe), Zinc (Zn), Zirconium (Zr)

Lactobacillus acidophilus
Streptomyces
Bifidobacterium bifidum
Bacillus coagulans
Lactobacillus reuteri
Escherichia coli
Acidophilus bifidus
Streptococcus thermophilus
Streptococcus faecium

Amylase
Pepsin
Hydrochloric Acid
Bile salts
Lipase
Trypsin & Chymotrypsin
Enterokinase

Fruits and Vegetables
Acai Berry, Apple juice, Apples (Cooked), Apricots, Artichoke, Asparagus, Aubergine, Avocado, Banana, Beets (beetroot), Bell Pepper (green, red, yellow), Bilberries (Raw), Blueberries, Cantaloupe, Carambola (Star fruit), Carrot, Cauliflower, Celery, Cherries, Cucumber, Dates, Fennel, Grapefruit (Yellow), Grapes (red, white), Guava, Kale, Lemons, Lettuce (Chicory, Iceberg, Romaine), Lime, Mango, Melon (Honeydew, Galia), Nectarines, Okra, Olives (black, green), Onion, Papaya, Peaches, Pears, Peas (field), Plums, Pomegranate, Radish, Raspberries, Red Kidney Beans, Rocket (Arugula), Tomatoes, Water Chestnuts, Watercress, Watermelon, Yams.

Nuts and Seeds
Almond, Almond milk, Cashew nut, Chia seed, Hazelnuts, Macadamia Nuts, Peanuts, Pecan nuts, Pine Nut, Pumpkin Seed, Sesame Seed, Sunflower oil, Walnuts.

Grains and Legumes
Amaranth, Barley, Barley grass, Beans (broad, green, lima), Buckwheat, Bulgar wheat, Chickpea, Corn, Cornflour, Cornstarch, Freekeh, Lentils, Millet, Oats (porridge), Quinoa, Rice (brown, white), Spelt, Wheat (flour, ground, whole grain), Wheatgrass.

Dairy and Alternatives
A-Lactalbumin, Buttermilk, Butter, Butter (salted), Cheese (Cream, Cream Cheese, Mozzarella, Parmesan, Red Leicester, Stilton), Cow’s Milk, Goat’s Milk, Hemp Milk, Milk, Milk (sour), Oat milk, Soy Milk, Yogurt.

Meats, Fish, and Seafood
Anchovy, Bacon, Beef, Beef Jerky, Chicken, Cod, Cod liver oil, Crayfish, Duck, Fish (freshwater, saltwater), Goose, Herring, Lamb, Lobster, Mackerel, Pork, Prawns, Rabbit, Sardine, Shrimp, Sole, Tuna, Turkey, Venison.

Herbs and Spices
Aniseed, Basil, Bay Leaf, Caraway, Cardamom, Cayenne Pepper, Celery, Cinnamon, Clove, Coriander, Cumin, Dill, Fennel, Ginger, Garlic, Nutmeg, Oregano, Paprika, Parsley, Peppermint oil, Rosemary, Sage, Star Anise, Stevia, Thyme, Turmeric, Wasabi.

Beverages and Alcohol
Chamomile Tea, Coffee (black), Earl Grey Tea, Gin, Green Tea, Lager, Lemonade, Miso, Oolong tea, Prosecco, Rum, Sake, Tea (Black, Green), Vodka, Wine (Red, White), Yerba mate tea.

Processed and Packaged Foods
Aquafaba, Beer, Biscuit, Bread (baguette, rye, white), Cereal, Cornflakes, Condensed milk (sweet), Cress, Dough, Fruit juice (Cranberry, Pineapple), Fruit syrup, Granola, Ice cream, Jelly, Ketchup, Mayonnaise, Muesli, Mustard, Peanut Butter, Pudding, Soya Sauce.

Fats, Oils, and Vinegar
Canola oil, Coconut oil, Olive oil, Sesame oil, Sunflower oil, Vegetable oil, Vinegar (clear, malt, rice).

Miscellaneous
Aquafaba, Agar, Cacao, Cocoa, Gelatin, Honey, Molasses, Nutritional yeast (Nooch), Pectin, Propylene glycol, Sweeteners (Aspartame, Cyclamate, Xylitol).

Food Additives
E100 – E173 (Various colorants, preservatives, and flavor enhancers including Tartrazine, Caramel, Lactic acid, Ascorbic acid, Sodium benzoate, etc.).

Acidophillus Adenine Allium Alpha Lipoic Acid Anthocyanidins Ascorbic acid (Vitamin C) Beta-Carotene Betaine Bio-flavonoids Biotin Bromelain Calcium Carotenoids Choline Chromium Citrus bio-flavonoids Copper Co-Q-10 Creatine Cystine Docosahexaenoic acid Eicosapentaenoic acid Ellagic acid Fibre Flavonoids Folate Folic acid Formc acid Gallic acid Genistein Germanium Glutamine Glutathione Iodine Iron Iso-Flavonoids Lactic acid L-Carnitine lecithin Lignans Lutein Lycopene Magnesium Mallic acid Manganese Melatonin Methionine Molybdenum Niacin Nicotinic acid Nucleic acid Omega 3 Omega 6 Oxalic acid Pantothenic acids Phosphorus Phytosterols Polyphenols flaxseed. Potassium Pro-anthocyanidins Pyridoxine Salicylic acid Saponins Selenium Silica Sodium Sulforaphane Tannins Tartaric acid Taurine Threonine Tryptophane Uric acid Vitamin A Vitamin A1 Vitamin A2 Vitamin B12 Vitamin B13 Vitamin B17 Vitamin B2 (Riboflavin) Vitamin B3 (Niacin) Vitamin B5 Vitamin B6 Vitamin C Vitamin D Vitamin D2 Vitamin D3 Vitamin F Vitamin H (Biotin) Vitamin K Vitamin K2 Vitamin P Vitamin. B1

Follicle Stimulating Hormone
Luteinizing Hormone
Oestradiol
Testosterone
Thyroid Stimulating Hormone
Thyroxine (T4)
Triiodothyronine (T3)

Could Certain Foods Be Causing You Discomfort?
If you suspect you may have a food intolerance, a food sensitivity test can help pinpoint the foods your body struggles to digest or absorb, offering relief and clarity.

Home Food Intolerance Test

Food intolerance tests come in various forms, each with its own benefits. It’s important to choose the right test to match your needs. Here are some of the most common options:

Elimination Diet: This method involves removing potential allergens from your diet for a period and gradually reintroducing them one by one. While effective, it requires strict adherence and can be challenging to follow.

Skin Prick Test: In this test, a small needle pricks the skin, which is then exposed to a potential allergen. If you’re sensitive to the food, a reaction will appear at the test site. It’s a quick and straightforward way to test for allergies and intolerances.

Blood Test: This test measures IgG antibodies in your blood, which are produced when your body perceives certain foods as harmful. Elevated IgG levels may suggest an intolerance to a specific food.

Hydrogen Breath Test: This test checks for elevated hydrogen gas levels in your breath, produced when your body breaks down certain carbohydrates. Higher levels may indicate an intolerance to these carbs.

Whatever test you choose, it’s essential to work with a healthcare professional who can interpret the results and guide you in making the necessary dietary adjustments. With a proper diagnosis, you can manage your symptoms and improve your quality of life.

Understanding Food Intolerance

Food intolerance occurs when your digestive system has difficulty processing specific foods, leading to uncomfortable symptoms like bloating, gas, and diarrhea. While it’s not as severe as a food allergy, it can still significantly impact your daily life.

Some common types of food intolerance include:

Lactose Intolerance: Difficulty digesting lactose, the sugar found in milk and dairy products.

Gluten Sensitivity: A digestive reaction to gluten, a protein found in wheat, barley, and rye, causing symptoms like bloating and diarrhea.

Fructose Malabsorption: Difficulty processing fructose, a sugar found in many fruits and vegetables.

If you suspect food intolerance, consulting with your doctor is the first step. With the right tests and guidance, you can identify trigger foods and learn how to manage your symptoms. Additionally, dietary supplements can help alleviate discomfort—consult with a healthcare provider to find the best options for you.