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natural health & nutrition

Food & Environmental Sensitivity Test

Food and environmental sensitivity is a physiological reaction by the body to compounds found in foods and environmental substances. Sensitivity reactions can be immune- or non-immune-based. Classical allergy is an example of an immune-based sensitivity reaction. It is usually an immediate reaction (within 30 minutes) and involves a special subset of immune antibodies called IgE. These antibodies trigger the release of histamine, giving all the classic symptoms of allergy i.e. swelling of the lips, mouth and throat, skin rash, itching, hives and respiratory symptoms. These symptoms can vary in intensity and in extreme cases may lead to anaphylaxis, which could be fatal.


Some allergic reactions are more delayed and occur up to 48 hours after exposure to the substance. These reactions may be immune-based, or a non-immune physiological reaction. The immune-based delayed reactions usually involve different subsets of antibodies called IgG or IgM. They present with more diverse symptoms than classic allergy, including skin reactions, headaches, fatigue and gastrointestinal symptoms such as bloating, flatulence and constipation and/or diarrhoea.

Full non-immune sensitivity reactions involve one or more physiological processes that are not yet fully understood. Currently there are no conventional testing methods that are able to detect the causes of these sensitivity reactions and they go largely undiagnosed.


The Food and Environmental Sensitivity Test is a comprehensive sensitivity screen (hair analysis) that will assist you in identifying triggers for intolerance reactions. It is able to identify reactivity to a broad range of substances including foods, beverages, food additives and environmental compounds, irrespective of the physiological basis of the reaction.


Health Conditions for which this test is recommended:

Allergic or inflammatory type reactions including eczema, allergic dermatitis, hay-fever, rhinitis, sinusitis, gastrointestinal disturbances, acute and chronic respiratory conditions, recurrent infections,

gastrointestinal disorders for which the cause/s cannot be determined and

skin disorders for which the cause/s cannot be determined.



Elements tested:

Animal Proteins

Beef, Chicken, Egg (whole)

Bacteria

Staphylococcal Bacteria, Streptococcal Bacteria, Mixed SIBO, Moraxella catarrhalis, Helicobacter pylori, Bacillus cereus, Escherichia coli (E. coli).

Beverages

Alcohol, Beer, Caffeinated Drinks, Cocoa, Coffee, Tea, Wine.

Dairy Products: 

All Dairy, Caseinates, Cow’s Milk, Lactose, Whey.

Environmental Compounds

Acrylic Paint, Chlorine, Detergents, Diesel, Dust Mite, Fabric Softeners, Feathers, Flower Pollen, Grass Pollen, House Dust, Grass Pollen, Mixed Pollens, Moulds, Natural Gas, Oil Paint, Paint Mix, Perfume/Aftershave, Petrol – Leaded, Petrol – Unleaded, Pine Pollen, Sheep’s Wool, Tea Tree Oil, Tobacco Smoke.

Fish

Fish (Mixed)

Food Additives:

Amaranth, Benzoic Acid, Erythrosine, M.S.G, Phosphoric Acid, Ponceau Red, Salicylates, Sodium Nitrate, Sodium Nitrite, Sodium Sulfate, Sodium Sulphite, Tartrazine.

Food Colours

Food Colours (Mixed)

Fruit:

Apple, Apricot, Avocado, Banana, Citrus Fruit, Coconut, Grapes, Kiwi, Mango, Mixed Berries, Mixed Berries (Raspberry, Boysenberry, Black Currant, Blueberry, Loganberry and Red Currant), Nectarine, Peach, Pear, Pineapple, Plum, Strawberry.

Grains:

Barley, Corn (Processed), Gluten, Oats, Rice, Rye, Spelt, Wheat.

Miscellaneous Foods: 

Black Pepper, Salt.

Nightshade Foods:

Capsicum, Chili, Paprika, Potato, Tomato, Nightshade Foods Mix (Capsicum, Eggplant, Potato, Tomato).

Nuts:

Mixed Nuts (Almond, Brazil Nut, Cashew Nut, Macadamia Nut, Pecan Nut, Pistachio Nut, Walnut), Peanut.

Seeds: 

Sesame Seed, Sunflower Seed.

Shellfish: 

Shellfish (Mixed)

Soy and Soy Products

Soy Bean, Soy Sauce.

Sugars

Fructose, Honey, Sugar (sucrose).

Vegetables

Brussels Sprout, Carrot, Celery, Corn (Fresh), Courgette, Cruciferous Vegetables, Garlic, Legumes, Mushroom, Nightshade Vegetables, Onion, Pea, Pumpkin, Green Bean, Sweet Potato.

Viruses: 

Cytomegalovirus (CMV), Epstein Barr Virus (EBV).

Yeast and Fungi

Candida Albicans, Mixed Candida.

Yeast

Yeast (Baker’s and Brewer’s Yeast)


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