The Food Inflammation Test (FIT) employs unique methods that detect both IgG antibody and Immune Complexes together to determine the reactivity of each sample against a wide variety of food antigens. Measuring IgG and Immune Complexes together increases the sensitivity over other tests which measure IgG alone.
Measures sensitivity to 132 foods, colorings and additives spanning all major food groups.
UPDATED 1/20/2020
New additions: Butternut Squash, Sea Bass, Quinoa, Lamb, and Whey
Removals: Safflower Seed, Cotton Seed, Squash Mix, Kola Nut, and Catfish
The FIT 22 test (Food Inflammation Test) employs unique methods that detect both IgG antibody and Immune Complexes together to determine the reactivity of each sample against a wide variety of food antigens. Measuring IgG and Immune Complexes together increases the sensitivity over other tests which measure IgG alone.
Easy to Interpret Report that depicts the results for 22 foods from common food groups displayed in an easy to read color coded graph that shows the foods which cause the highest sensitivities. This easy to use, one-page graph of clearly listed foods will assist the patient and provider with treatment options.
The foods tested in this panel are gluten, whole wheat, egg white, egg yolk, cow’s milk, casein, candida, brewer’s yeast, banana, beef, coffee, corn, chicken, peanut, tomato, white potato, almonds, pineapple, salmon, shrimp, soy, and turmeric.
