This test combines a 115 food IgG antibodies test, a Candida test, and an anti-gliadin antibody assay to detect food allergies, precipitating antibodies to the infectious fungus Candida, and gluten sensitivity respectively.
Immuno IgG (115 foods):
The Immuno IgG test is designed to detect a patient's individual physiological sensitivity to 115 commonly eaten and allergy inducing foods. The test specifically measures IgG antibodies, which are often related to delayed food reactions or hidden food reactions. It can be complicated to detect hidden food allergies by diet alone, so this test offers a more specific look into the body’s functions.
Food allergies have been known to be the underlying, unrealized cause of numerous conditions. Many of these conditions are often considered chronic because specific food allergies are not realized to be the factor. Patients with conditions such as IBS (irritable bowel syndrome), mood swings, PMS, depression, postnasal drip, headaches, obesity, otitis media, and autism eczema, may benefit from being tested for IgG antibodies and revealing potential food allergies.
Immuno Candida (Immunodiffusion & IgG):
The Candida Immunodiffusion test is an FDA approved procedure to detect precipitating antibodies to both Candida cytoplasmic and mannan antigen fractions. Agarose gel is used to reveal bands of precipitating antibodies (if present) in the patient's serum. Test results are reported as negative or positive; if positive, the number of bands is reported. The ELISA test offers high sensitivity and specificity in detecting early stage Polysystemic Chronic Candidiasis (P.C.C.) allowing prompt initiation of therapy. The Immunodiffusion test confirms late stage P.C.C. when antibody levels have risen significantly.
Immuno Gliadin (IgA & IgG):
Gliadin is the protein component of gluten. The anti-gliadin antibody assay is an effective screening test for gliadin and is a good method for monitoring patients' adherence to a gluten-free diet.
Over 100 chronic conditions—such as celiac disease—have been associated with increased levels of anti-gliadin antibodies. Since the 1970s, gluten-free diets have been reliable treatments for celiac patients. Recent research has shown the detection of anti-gliadin IgG and IgA to be an indicator of gliadin involvement in the medical condition. The Anti-Gliadin Antibody Assay detects both IgG and IgA to gliadin by the ELISA method. Since the Anti-Gliadin Antibody Assay is a screening test, it should be followed by the complementary test, the Tissue Transglutaminase Assay, (tTG) in those patients who test positive in the AGA.
Food related immune intolerance, Candida infections, gluten sensitivity, and anti-gliadin levels
Symptoms and conditions: