INTERPRETING YOUR RESULTS

IgG4 antibody levels are measured in the laboratory using a procedure known as an ELISA assay. For the FoodSafe allergy test, IgG4 antibodies are ranked according to their concentrations in the blood and reported in two categories: “safe” and “not safe”.

Those foods that have low, or clinically insignificant levels of IgG4 antibodies receive a ranking of “safe” on the FoodSafe allergy test. Any foods that are in the safe category are foods that you are not reactive to and you can continue to eat fully. Despite a safe level of activity, foods with low levels of IgG4 antibodies are foods that are still capable of causing food reactions later on. If the immune response changes or gastrointestinal health declines, may re-test later in the “avoid” category.

Foods with medium concentrations of IgG4 antibodies receive a ranking of “moderate” within the “not safe” category. Although these foods are ranked in the “not safe” category, foods with the ranking of “moderate” may be consumed once every four days. Foods that elicit high concentrations of IgG4 antibodies are those foods to which you are highly reactive and are listed under the “avoid” category. Any food in the avoid category should be completely eliminated from your diet for at least 8-12 weeks to reduce the production of IgG4 antibodies.

If your report shows many foods in the moderate or avoid category, you may have what is known as “leaky gut,” an intestinal permeability problem that allows food antigens to leak into the blood in excess of usual. These IgG4 antibodies may cause many undesirable symptoms, and a physician or other practitioner knowledgeable about delayed food allergies should be consulted.

SUBSTITUTIONS FOR ‘AVOID’ FOODS

MILK

  • Soy products: cheese, cream cheese, ice cream, milk, and sour cream
  • Rice products: cheese, ice cream, milk, and yogurt
  • Hemp products: cheese and milk
  • Almond products: cheese and milk
  • Hazelnut products: milk and oat milk
  • Coconut products: ice cream, milk, and yogurt

        

    WHEAT/GLUTEN

  • Grains and breads: amaranth, corn, millet, oat, and rice
  • Pastas: corn, rice, and quinoa
  • Flours: corn, garbanzo bean, potato, rice, tapioca, and teff

EGG

  • For baking:Flaxseed powder, yogurt, gelatin, applesauce, or banana
  • As binders in loaves and casseroles: nut butters, pureed vegetables, tofu, and oats

 

CORN

  • Grains:amaranth, millet, oat, rice, spelt, and wheat
  • Thickeners: arrow root powder,flour, kuzu, and potato starch

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