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A patented test that objectively measures the blood cells' reactions to a foreign substance under conditions designed to mimic what actually happens when the food is consumed. The methodology includes using innovative laboratory reagents allowing accurate cell measurement in their native form.
Individually processed test samples, when compared with the "Master Control" (BASELINE) graph, will show cellular reactivity (cell count and size) if it has occurred. Scores are generated by relating these effective volumetric changes in white blood cells to the control curve. It has been shown to be accurate and reliable in scientific studies, 83.4% correlation with double blind oral challenge, (96% correlation for food additives and colorings) the Gold Standard in food sensitivity testing.
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Scores are generated by relating these effective volumetric changes in white blood cells to the control curve. It has been shown to be accurate and reliable in scientific studies, 83.4% correlation with double blind oral challenge, (96% correlation for food additives and colorings) the Gold Standard in food sensitivity testing.
By avoiding test positive foods, symptoms are reduced or eliminated and you will probably feel more energy as a major cause of weight imbalance is overcome. The test helps you and/or your doctor create an individualized food plan designed to meet your needs. And what's more, the benefits are usually seen within a matter of days.
Why we're sensitive to some foods.
The immune system is an intricate structure which, under normal circumstances, protects the body from the harmful effects of invading elements - viruses, bacteria, other micro-organisms and toxins. Sometimes our immune system over reacts to substances such as foods or food additives, which are not normally harmful.
The result: hay fever, asthma, migraine, skin problems, intestinal disorders, painful joints or muscles, frequent ear infections and hyperactivity in children, chronic fatigue; and, along with any of these or other disorders, weight imbalance. What makes identifying these harmful foods difficult is that the symptoms may not emerge until 8 -72 hours after eating or may follow what is called a dose/frequency dependence that needs several feedings over several days to weeks.
Is this a common problem? Yes! These conditions impact an estimated 75 - 90% of the population; costing billions in treatments, lost income due to missing work and absenteeism from school. Former US Surgeon General, C. Everett Koop, regards obesity as the number 2 cause of death. Obesity substantially increases the risk of heart disease, osteoarthritis, diabetes, certain cancers and other disorders.
Further, it's a scientific fact that appetite and metabolism are controlled by blood chemistry, which is adversely affected when an offending food is consumed. Food sensitivities also cause cravings for sweets and starches as well as water retention. Therefore, knowing and avoiding the foods you react to can help you reach your desired weight and feel much better without significant cost or the use of prescription drugs.
A 100 patient weight loss study.
In a recent study, one hundred patients were evaluated for weight normalization, change in body composition (lean muscle vs. fat tissue) and general well being. 50 subjects followed an individualized "Food Intolerance Test" food plan, eating as much as they liked but just avoiding the foods to which the were intolerant.
Another group of 50 control subjects followed their own weight plan. Within only four weeks, in the Food Intolerance Test group, 76% of the subjects lost weight. Of the remaining 24% that either stayed the same or gained weight, the vast majority improved their ratio of muscle to fat. Overall, 98% of the subjects who followed the Food Sensitivities Test plan either lost weight and/or improved their body composition.
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