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Test availability, panels, pricing, and biomarkers are subject to change without notice.

food sensitivity testing

This test looks at how your immune system reacts to a wide range of foods, so we can see which ones may be triggering inflammation, gut issues, brain fog, skin problems, or fatigue. Instead of just guessing and cutting random foods, it measures food-specific antibodies to identify which foods your body doesn’t tolerate well. That lets us create a more precise nutrition plan focused on calming inflammation and supporting gut and overall health.

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RAW & COOKED

180 FOODS

SENSITIVITIES

TARGETED NUTRITION

What’s Included in the Test

180+ Foods Tested

Dairy and Eggs, Modified

Egg White cooked

Egg Yolk cooked

Goat`s Milk

Soft Cheese + Hard Cheese

Yogurt

GRAINS Raw and Modified

Rice white + brown cooked

Rice Cake

Rice Protein

Rice Endochitinase

Wild Rice cooked

Wheat + Alpha-Gliadins

Beans and Legumes, Modified

Black Bean cooked

Bean Agglutinins

Dark Chocolate + Cocoa

Fava Bean cooked

Garbanzo Bean cooked

Kidney Bean cooked

Lentil cooked

Lentil Lectin

Lima Bean cooked

Pinto Beans cooked

Soy Sauce gluten-free

Soybean Agglutinin

Soybean Oleosin + Aquaporin

Tofu

NUTS and SEEDS Raw and Modified

almond

almond roasted

brazil nut raw + roasted

cashew

cashew roasted

cashew vicilin

chia seed

flax seed

hazelnut raw + roasted

macadamia nut raw + roasted

mustard seed

peanut roasted

pecan raw + roasted

peanut butter

Peanut Agglutinin

Peanut Oleosin

Pistachio raw + roasted

Pumpkin Seeds roasted

Sesame Oleosin

Sunflower Seeds roasted

Sesame Albumin

Walnut

VEGETABLES Raw and Modified

artichoke cooked

asparagus cooked

asparagus

beet cooked

bell pepper

broccoli

broccoli cooked

Brussels Sprouts cooked

Cabbage red + green

Canola Oleosin

carrot

cauliflower cooked

celery

chili pepper

cabbage red + green cooked

carrot cooked

Corn + Aquaporin cooked

corn oleosin

cucumber pickled

eggplant cooked

garlic

green bean cooked

garlic cooked

lettuce

mushroom raw + cooked

onion + scallion

okra cooked

olive green + black pickled

onion + scallion cooked

pea cooked

pea protein

pea lectin

Potato white cooked (fried)

Potato white cooked (cooked)

Popped Corn

Pumpkin + Squash cooked

Radish

Spinach + Aquaporin

Safflower + Sunflower Oleosin

Seaweed

Tomato + Aquaporin

Tomato Paste

Yam + Sweet Potato cooked

Zucchini cooked

fruit raw and modified

apple

apple cider

apricot

avocado

banana

banana cooked

blueberry

Cantaloupe + Honeydew Melon

cherry

cranberry

coconut meat + water

date

fig

grape red + green

grapefruit

kiwi

lemon + lime

latex hevein

mango

orange juice

orange

peach + nectarine

pear

pineapple

papaya

pineapple bromelain

plum

Pomegranate

red wine

strawberry

watermelon

white wine

FISH and SEAFOOD Raw and Modified

cod cooked

crab + lobster cooked

clam cooked

halibut cooked

imitation crab cooked

mackerel cooked

oyster cooked

parvalbumin

red snapper cooked

salmon

salmon cooked

sardine + anchovy cooked

sea bass cooked

shrimp cooked

shrimp tropomyosin

scallops cooked

squid (calamari) cooked

tuna cooked

tilapia cooked

trout cooked

tuna raw

whitefish cooked

meats modified

beef cooked medium

chicken cooked

gelatin

lamb cooked

meat glue

turkey cooked

pork cooked

herbs raw

basil

cilantro

cumin

dill

mint

oregano

parsley

rosemary

thyme

spices raw

cinnamon

ginger

clove

nutmeg

paprika

turmeric (curcumin)

vanilla

gums

carrageenan

beta-glucan

gum guar

gum tragacanth

mastic gum + gum arabic

locust bean gum

xanthan gum

brewed beverages and additives

black tea brewed

coffee bean protein brewed

green tea brewed

food coloring

honey raw + processed

FAQs

You’re not the only one wondering—here are clear answers to the questions we hear most often.

what does this food sensitivity test actually measure?

This panel looks at how your immune system reacts to 180 different foods in both raw and cooked forms, measuring delayed food sensitivities-not just obvious ,immediate allergies. It helps identify which foods may be quietly driving inflammation, gut issues, brain fog, skin problems, or fatigue.

what is the difference between a food sensitivity and an allergy?

A true food allergy usually causes a fast, intense reaction—things like hives, swelling, trouble breathing—and is driven by IgE antibodies. A food sensitivity is typically slower and more subtle, driven by different immune pathways, and can show up hours or even days later as bloating, joint pain, headaches, skin issues, fatigue, or brain fog.

how is this different from a regular food allergy test?

Standard allergy tests mostly look for IgE reactions, which only pick up those quick, obvious allergies. This test focuses on delayed immune responses (IgG/IgA/IgM) to foods—especially in their real-world cooked and processed forms—so we can see the slower, chronic food sensitivities that often get missed on basic allergy panels.