Food Allergy and Intolerance - Kinetic Energy Testing
We have known for a long time that the foods that we eat have a profound effect on our health. There are many foods that impart tremendous benefit, and assist in increasing our energy, our vitality and allow us to recover from illness and injury. Other foods however, can be harmful, and can bring on a wide range of unpleasant reactions, such as headaches, gastrointestinal upset, muscle pain, migraines, bloating, hives and eczema - at the very extreme, some foods can cause life-threatening allergic reactions. It is not the same for everyone. Why?
Why do some individuals respond adversely to seemingly healthy foods, and others do not?
The answer to this is complex, as there are many variables that affect how one reacts to a particular food. Exposure to environmental toxins, heavy metals, pathogens, molds and chemicals can severely compromise gut function and correspondingly, the immune system by way of an inflammatory response. This can present as either intolerance (sensitivity) or allergy depending on which antibodies are released. In addition, the quality of the food, how it is grown, the amount of pesticides used, and the chemicals and additives added during processing will also have an effect on how one reacts.
Despite our vigilance to choose the healthiest foods possible, and the growing consumer interest in organics, we are continuing to see a rising interest in gluten and dairy-free foods as many are concerned that they too may be experiencing a food intolerance or allergy, and questioning if they should be avoiding certain foods. Every day there seems to be a breaking news story about a food that could be the cause of a symptom, an illness or disease. It truly can be confusing! How then do you know which foods are best for you and which can be potentially harmful?
There is good news however, in that dietary management based on the identification of specific food intolerances and allergies is associated with a significant and rapid improvement in symptoms, and in overall health. Testing and identifying precisely and accurately which foods cause IgA and IgG responses as well as identifying actual and potential IgE allergies, allows for an individualized approach to addressing dietary concerns as well as mitigating associated symptomatology.
Food Reactions & Immunology
It is helpful to understand the difference between immediate Type 1 hypersensitivity food allergy (IgE) and delayed food allergy (IgA, IgG) usually referred to as food intolerance, and how they present in the body.
The immediate food allergy (IgE) response is when the immune system produces specific antibodies to an allergen/antigen that it perceives as a foreign substance and triggers the release of histamines and other inflammatory mediators. These antibodies, or immunoglobulins, are of the subclass E (IgE) and cause responses in the skin, the mucous membranes, the respiratory system and the neurological system - often presenting as urticaria, angioedema and anaphylaxis. The early response phase can be experienced within seconds or minutes, with a late phase response or further histamine release within a few hours. IgE type reactions can be categorized in low-moderate-high reactions which will determine if the specific food should be avoided. High immediate IgE reactions may be life-threatening depending on the extent of the response and the tissue involved.
The delayed food allergy (IgA, IgG) response is when the immune system produces specific antibodies which form an immune complex with the allergen/antigen and stimulate an inflammatory response in corresponding tissue. The early response phase of IgA reactions can experienced within a few hours, with a late phase of up to 5 days, whereas IgG reactions can be experienced within a few seconds to several hours later, and are cumulative in their effect. It is important to understand that the consumption of low level IgG reactive foods may not present until 5 days later with a variety of low grade symptoms. IgA responses affect the mucous membranes, the cardiovascular and respiratory systems, the joints and muscles, the skin and the organs. IgG responses affect the respiratory system, the digestive system/gut, the brain and the neurological system and the joints.
Testing for Food Allergies
We test 23 food categories and 455 individual foods. Results are provided in the order of importance, with foods listed from those highest in benefit to those that are to be avoided. We identify the highest IgA and IgG triggers, as well as those that present as potential and actual IgE/1 allergens. Further testing can provide information as to which area of the body is affected by a specific food.
Our method uses Applied Kinesiology (AK), Kinetic Energy Testing and intuition with the use of a pendulum for precise diagnostics. Testing is done remotely with a high degree of accuracy and is provided to clients throughout Canada and the world.
Fees for Tests
Food Intolerance & Allergy Test - $195 Infant (0-2 yrs) / $395 Child and Adult
Identification of IgA, IgG and IgE Allergens - $100
Identification of Tissue Specific Inflammatory Responses - $100
All fees payable in Canadian funds. Prepayment required for International clients. Funds E-Transfer only.
For further information and to request booking, please email: firstname.lastname@example.org