Food intolerance self-test

Nearly half of the population suffers from a food allergy. For these people it is important to know what they are allergic to. This food intolerance test is very extensive, it detects 90 different types of allergies.


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What does the food intolerance self-test do?

Food intolerance is a term used to describe physical reactions to various types of foods. Intolerance arises when the body is no longer able to digest a particular food or substance. The most common symptoms of digestive problems are abdominal pain, bloating, diarrhea and constipation. Other possible indicators include fatigue, headache, irritability and rash. The food intolerance test is an immunoenzyme test for analysing the levels of IgG antibodies in the blood of 90 different foods.


For whom is food intolerance test suitable?

For anyone, especially those who suffer from gastrointestinal disorders.


How does the intolerance test work?

You receive the food intolerance test. This test includes a test card, a disinfectant wipe, two sterile lancets, a customer information form and a preprinted envelope. You put a drop of blood on the test card and send it to the lab within a day with the preprinted envelope. Your blood will be analysed and you will receive a comprehensive e-mail of possible intolerances of 90 different types of food.


Why should I do the test?

Many people are unaware that they are allergic to certain nutrients and often experience unnecessary discomfort throughout their lives. If you are aware of the food allergy, you can easily avoid the nutrients.

The following allergies are analysed in the blood:

  • protein
  • corn
  • peanut
  • almond
  • cow’s milk
  • pear
  • anchovies
  • pepper
  • shellfish
  • Apple
  • cucumber
  • pineapple
  • apricot
  • aubergine
  • plum
  • artichoke
  • beans
  • pork meat
  • asparagus
  • garlic
  • potatoes
  • baking powder
  • grapefruit
  • pumpkin
  • banana
  • grapes
  • rabbit
  • barley
  • hake
  • rice
  • beans
  • hazelnut
  • rye
  • beef
  • honey
  • salmon
  • berry mix
  • kiwi
  • sheep’s milk
  • brewer’s yeast
  • Kola nut
  • broccoli
  • lamb
  • soy
  • cabbage
  • lemon
  • spinach
  • root
  • lentil soup
  • strawberry
  • cauliflower
  • malt
  • sugarcane
  • celery
  • tangerine
  • sunflower
  • marjoram paprika
  • melon
  • tea
  • chard
  • cherries
  • mushrooms
  • tomato
  • chicken
  • mustard
  • trout
  • chickpeas
  • oats
  • tuna
  • cinnamon
  • olive
  • turkey
  • oyster
  • onions
  • walnut
  • cocoa
  • orange
  • watermelon
  • coconut
  • parsely
  • wheat
  • cod
  • peas
  • yogurt
  • coffee
  • peach
  • egg yolk

How does a food allergy develop?

Allergies are diseases that occur in the body’s immune system. To protect the body, the immune system tries to recognize and ward off various foreign substances. Hypersensitive people also react to substances that others do not respond to and that do not even pose a threat to our body. They develop an allergy.


In a food allergy, the immune system recognises certain food components as foreign and dangerous and initiates a defense process. Unusually large quantities of antibodies (IgE-type antibodies) are formed by the mediation of different cells. They bind to certain cells and cause them to release histamine and other tissue hormones.


Histamine is responsible for many body reactions to an allergy. For example: redness of the skin, swelling, narrowing of the trachea, increase in the permeability of the fluid from the blood vessels. The mucous membranes of the intestine, eyes, nose, bronchi and skin cause severe reactions. For example: diarrhea, watery eyes, runny nose, asthma attack with shortness of breath, skin rashes, redness and itching of the skin.


When first in contact with the allergenic food, the immune system recognises (wrongly) the protein as dangerous and begins to produce IgE antibodies. The immune system recognises this substance every time it comes into contact with the substance and will quickly and intensely repel it. This causes an allergic reaction.


Basically, all foods can cause an allergic reaction. The most common in children are allergies to milk, eggs, soybeans, wheat. As mentioned earlier, these forms of allergy heal with aging.

Adults usually suffer from pollen-associated food allergies, e.g. against nuts and vegetables or herbs.

Rare, dangerous allergy forms are food allergies to peanuts, fish and seafood.


The birch pollen allergy reacts with a cross reaction (a cross reaction means that in case of an existing allergy to one substance also an allergy to another substance occurs) on nuts, apples, pears, cherries, walnuts, almonds, plums, kiwi, potato peels, tomatoes and roots. This means that an allergy to birch pollen can also cause allergic reactions to the fruits and vegetables mentioned. These types of allergies are usually uncomfortable but not dangerous.

Mugwort pollen react with celery, herbs and roots. These types of allergies can also cause severe allergic reactions, including anaphylactic shock.


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