As you can see below, testing for food sensitivity is controvercial. There are two main ways of testing, objective and subjective. Objective testing provides some degree of quantification. However the rates of false positivity and false negativity, as well as the weakness in specificity, reliability and reproducability require a good amount of caution in applying their results.  Subjective testing, using the patient as their own control, has two phases, elimination and challenge. Either or both elimination and challenge can provide quality information about individual response, but it can also exacerbate symptoms and have other undesirable effects. The Test Dose Protocols developed by Dr. Cheikin are designed to “ping” the system, as gently as necessary, obtaining results that can be very clear.  In some cases, due to delayed effects and/or combined/sequential effects, detecting single and combination foods/agents is tedious.

Since most food sensitivities ultimately reflect some degree of gut dysfunction, Without any clear survival value to a food allergy, identifying the decoy and misprocessing provide a healing path.  Most of us develop some degree of cumulative dysfunction. The processes of repair and maintenance, while inconvenient, are less troublesome in most cases than the problem. Being patient as a patient is probably the most difficult skill but will provide the most reward.

Related Links (also see Gut Program Menu Above)

Article by Dr Cheikin: Intolerance: Allergy vs. Toxicity

References (from other sites)

How to Find the Best At-Home Allergy Test – Genetics Illustrated

The myth of IgG food panel testing _ AAAAI

I’m a Registered Dietitian and Here’s What I Want People to Know About ‘Food Sensitivity’ Testing Kits-SELF

Registered Users will see more below