- Geneva:
- +4122 840 33 34
We offer an extensive IgG food allergy laboratory test. Your blood sample will be analysed by a specialised laboratory which determines the presence of antibodies against a broad variety of foodstuffs.
What is an IgG food allergy?
These type III food allergies often remain undetected because the symptoms may occur only after a few hours or even days after the consumption of a particular food, making them extremely difficult to identify.
If you have a type III allergy, your immune system produces so-called specific IgG antibodies against food proteins. These antibodies can cause inflammatory processes which can become chronic. Symptoms are varied. Their appearance is delayed by up to three days after the inappropriate food was eaten.
It’s important to notice that a type III allergy should not be mistaken for a classic food allergy (type I). If you have a type I allergy, your immune system produces so-called IgE antibodies. These antibodies lead to an immediate allergic reaction. The symptoms appear within seconds or minutes. This test does not detect classic food allergies.
The intestine
The immune system of the intestine is the largest in the entire body. Over 80% of the immune defence reactions originate from the intestine. It guarantees an almost invincible barrier for bacteria, viruses and other pathogens and a barrier against other foreign proteins from food. Our body has an extraordinary tolerance to foods, on the condition they are correctly digested and pass the intact intestinal barrier in the intended manner, namely through the intestinal cells.
However, due to medicines, infections, mycosis, stress and environmental poisons the integrity of the intestinal wall can become damaged again and again and food components can slip between the intestinal cells. The immune system may then initiate an immune reaction against these food proteins.
Along with your test results, you will receive your individual nutritional concept. Your test results and your personal nutritional guidelines will help you with an elimination and provocation diet with the aim of reducing inlammatory processes.
The results are ready in 5 days.
Price: CHF 990.00
LIST OF PARAMETERS
- Barley
- Gluten
- Kamut
- Oats
- Rye
- Spelt
- Wheat
- Artichoke
- Asparagus
- Aubergine
- Bamboo shoots
- Beetroot
- Broad bean
- Broccoli
- Brussel sprouts
- Carrots
- Cauliflower
- Celeriac, knob celery
- Chard, beet greens
- Chickpeas
- Chili cayenne
- Chili habanero
- Chili Jalapeno
- Chines cabbage
- Courgette
- Cucumber
- Fennel
- Green bean
- Green pea
- Kale, curled kale
- Kohlrapi (Turnip cabbage)
- Leek
- Lentil
- Molokhia
- Mung bean, green gram
- Okra, lady’s finger
- Olive
- Onion
- Parsnip
- Potato
- Pumpkin
- Radish red – Radish white
- Red cabbage
- Rutabaga
- Savoy cabbage
- Soy bean
- Spinach
- Stalk celery
- Sweet pepper
- Tomato
- White cabbage
- Amaranth
- Arrowroot
- Buckwheat
- Carob
- Cassava
- Fonio
- Jerusalem artichoke
- Lupine
- Maize, sweet corn
- Millet
- Quinoa
- Rice
- Sweet chestnut
- Sweet potato
- Tapioca
- Teff
- Camel’s milk
- Goat: milk and cheese
- Halloumi
- Kefir
- Mare’s milk
- Milk (cow)
- Milk, cooked
- Rennet cheese (cow)
- Ricotta
- Sheep: milk and cheese
- Sour-milk product (cow)
- Yeast
- Apple
- Appricot
- Avocado
- Banana
- Blackberry
- Blueberry
- Cherry
- Cranberry
- Currant
- Date
- Fig
- Gooseberry
- Grape/Raisin
- Grapefruit
- Guava
- Honeydew melon
- Kiwi
- Lemon
- Lime
- Lingoberry
- Lychee
- Mandarin
- Mango
- Nectarine
- Orange
- Papaya
- Peach
- Pear
- Pineapple
- Plum
- Pomegranate
- Prickly pear
- Quince
- Raspberry
- Rhubarb
- Sea buckthorn
- Strawberry
- Watermelon
- Yellow plum
- Alfalfa
- Allspice
- Aniseed
- Basil
- Bay leaf
- Capers
- Caraway
- Cardamom
- Chervil
- Chive
- Cinnamon
- Clove
- Coriander
- Cumin
- Dill
- Garden cress
- Garlic
- Ginger
- Horseradish
- Juniper berry
- Lavender
- Lemon balm
- Lovage
- Marjoram
- Mustard seed
- Nutmeg
- Oregano
- Paprika, spice
- Parsley
- Pepper, black
- Pepper, white
- Rosemary
- Saffron
- Sage
- Savory
- Thyme
- Vanilla
- Wild garlic
- Red algae (nori)
- Spirulina
- Anchovy
- Angler, monkfish
- Blue mussels
- Carp
- Cod, codling
- Crayfish
- Eel
- Gilthead bream
- Haddock
- Hake
- Halibut
- Herring
- Iridescent shark, Sutchi catfish
- Lobster
- Mackerel
- Ocean perch
- Octopus
- Oysters
- Plaice
- Pollock
- Red snapper
- Salmon
- Sardine
- Scallop
- Sea bass
- Shark
- Shrimp, prawn
- Sole
- Squid, cuttlefish
- Swordfish
- Trout
- Tunafish
- Zander
- Bay boletus
- Cep (boletus)
- Chanterelle
- Meadow mushrooms
- Oyster mushrooms
- Shiitake
- Beef
- Chicken
- Deer
- Duck
- Goat meat
- Goose
- Hare
- Lamb
- Ostich meat
- Pork
- Quail
- Rabbit
- Turkey hen
- Veal
- Venison
- Wild boar
- Almond
- Brazil nut
- Cashew kernels
- Cocoa bean
- Coconut
- Hazelnut
- Linseed
- Macadamia nut
- Peanut
- Pine nut
- Pistachio
- Poppy seeds
- Pumpkin seeds
- Sesame
- Sunflower seed
- Walnut
- Chicken egg white
- Chicken egg yolk
- Goose eggs
- Quaile eggs
- Butterhead lettuce
- Chicory
- Dandelion
- Endive
- Iceberg lettuce
- Lamb’s lettuce
- Lollo rosso
- Radicchio
- Rocket
- Romaine/Cos lettuce
- Camomille
- Coffee
- Nettle
- Peppermint
- Rooibus tea
- Rose hip
- Tannin
- Tea, black
- Tea, green
- Agar-agar (E406)
- Benzoic acid (E210)
- Carrageenan (E407)
- Curcumin (E100)
- Guar flour (E412)
- Pectin (E440)
- Sorbic acid (E200)
- Tragacanth (E413)
- Xanthan gum
- Agave nectar
- Cane sugar
- Honey (Mixture)
- Maple syrup
- Aloe vera
- Aspergillus Niger
- Candied lemon peel
- Vine leaves