Dairy Bovine-derived
unless specified
Casein
Cheddar Cheese
Cow’s Milk
Goat’s Milk
Whey
Grains/Legumes/Nuts
Almond
Barley
Buckwheat
Chestnut
Chickpea
Coconut
Corn
Gliadin
Gluten
Green Bean
Green Pea
Hazelnut
Kidney Bean
Lentil
Lima Bean
Oat
Peanut
Pecan
Pinto Bean
Rye
Soybean
Spelt
Walnut
Wheat
White Rice
Vegetables
Asparagus
Avocado
Beet
Broccoli / Brussel Sprouts
Cabbage
Carrot
Cauliflower
Celery
Cucumber
Garlic
Green Bell Pepper
Lettuce
Onion
Pumpkin
Spinach
Sweet Potato
Tomato
White Potato
Fish/Crustacea/Mollusk
Clam
Cod
Crab
Halibut
Lobster
Salmon
Scallop
Shrimp
Sole
Trout
Tuna

Egg/Meat/Poultry
Beef
Chicken
Chicken Egg White
Chicken Egg Yolk
Duck Egg Whole
Lamb
Pork
Turkey
Fruits
Apple
Apricot
Banana
Blueberry
Cranberry
Grape
Grapefruit
Lemon
Olive
Orange
Papaya
Peach
Pear
Pineapple
Plum
Raspberry
Strawberry
Herbs/Spices
Ginger
Oregano
Miscellaneous
Baker’s / Brewer’s Yeast
Button Mushroom
Cane Sugar
Cocoa Bean (Chocolate)
Coffee Bean
Flaxseed
Honey
Sesame Seed
Sunflower Seed
Candida Screen
Candida albicans

​

Dairy Bovine-derived
unless specified
Casein
Cheddar Cheese
Cow’s Milk
Goat’s Milk
Whey
Vegetables
Artichoke
Asparagus
Avocado
Beet
Broccoli / Brussel Sprouts
Cabbage
Carrot
Cauliflower
Celery
Cucumber
Eggplant
Garlic
Green Bell Pepper
Lettuce
Onion
Pumpkin
Spinach
Sweet Potato
Tomato
White Potato
Egg/Meat/Poultry
Beef
Chicken
Chicken Egg White
Chicken Egg Yolk
Duck
Duck Egg Whole
Goose
Lamb
Pork
Rabbit
Turkey
Herbs/Spices
Basil
Black Pepper
Chili Pepper
Cinnamon
Clove
Coriander
Curry Powder
Fennel Seed
Ginger
Mustard
Oregano
Parsley
Peppermint
Vanilla

Grains
Barley
Buckwheat
Corn
Gliadin
Gluten
Malt
Millet
Oat
Rye
Spelt
Wheat
White Rice
Nuts/Seeds
Almond
Brazil Nut
Cashew Nut
Chestnut
Coconut
Hazelnut
Macadamia Nut
Peanut
Pecan
Pine Nut
Pistachio Nut
Quinoa
Walnut
Legumes
Chickpea
Green Bean
Green Pea
Kidney Bean
Lentil
Lima Bean
Pinto Bean
Soybean
Fish/Crustacea/Mollusk
Anchovy
Catfish
Clam
Cod
Crab
Halibut
Lobster
Mackerel
Mussel
Octopus
Oyster
Red Snapper
Salmon
Sardine
Scallop
Shrimp
Sole
Squid
Tilapia
Trout
Tuna

Dairy

beta-Lactoglobulin
Blue Cheese
Buttermilk
Casein
Cheddar Cheese
Cottage Cheese
Cow’s Milk
Cream Cheese
Goat’s Milk
Mozzarella Cheese
Sheep’s Milk
Swiss Cheese
Whey
Yogurt

Legumes
Adzuki Bean / Red Bean
Black-Eyed Pea
Chickpea
Fava bean
Green Bean
Green Pea
Kidney Bean
Lentil
Lima Bean
Mung Bean
Navy Bean / White Bean
Pinto Bean
Soybean

Nuts/Seeds
Almond
Brazil Nut
Canola Seed
Caraway seed
Cashew Nut
Chestnut
Chia Seed
Coconut
Cola Nut / Kola Nut
Fenugreek seeds
Gingko Nut
Hazelnut
Macadamia Nut
Peanut
Pecan
Pine Nut
Pistachio Nut
Poppy Seed
Pumpkin seeds
Quinoa
Safflower Seed
Walnut

Eggs
Chicken Egg White
Chicken Egg Yolk
Duck Egg Whole

Fruits
Apple
Apricot
Banana
Black/Red currant
Blackberry
Blueberry
Cantaloupe
Cherry
Cranberry
Date
Elderberry
Fig
Gogiberry
Gooseberry
Grape
Grapefruit
Guava
Honeydew
Jackfruit
Kiwi
Kumquat/Cumquat
Lemon
Lime
Lychee/Litchi
Mango
Mangosteen
Monk Fruit
Mulberry
Olive
Orange
Papaya
Passion fruit
Peach
Pear
Persimmon
Pineapple
Plum
Pomegranate
Prune
Raspberry
Strawberry
Tangerine
Watermelon

Vegetables
Arrowroot
Artichoke
Asparagus
Avocado
Bamboo Shoot
Beet
Broccoli / Brussel Sprouts
Burdock Root
Cabbage
Carrot
Cauliflower
Celery
Chard
Chive
Cucumber
Eggplant
Endive
Garlic
Green Bell Pepper
Horseradish
Kale
Kelp
Kohlrabi
Leek
Lettuce
Lotus Root
Okra
Onion
Pumpkin
Radish / Daikon
Rhubarb
Spinach
Squash
Sweet Potato
Turnip

Tomato
Wasabi
White Potato
Zucchini Squash

Miscellaneous
Aloe vera
Baker’s / Brewer’s Yeast
Black Tea
Button Mushroom
Cane Sugar
Cocoa Bean (Chocolate)
Coffee Bean
Flaxseed
Ginseng
Green Tea
Hemp
Honey
Hops
Maple Sugar
Sesame Seed
Shiitake Mushroom
Stevia
Sunflower Seed
Candida Screen
Candida albicans

Herbs/Spices
Allspice
Anise
Basil
Bay Leaf
Black Pepper
Chili Pepper
Cinnamon
Clove
Coriander
Curry Powder
Dill
Fennel Seed
Ginger
Licorice
Mustard
Oregano
Paprika
Parsley
Peppermint
Rosemary
Sage
Sweet Marjoram
Tarragon
Thyme
Turmeric
Vanilla
Yerba mate

Grains
Amaranth
Barley
Bran
Brown Rice
Buckwheat
Corn
Gliadin
Gluten
Malt
Millet
Oat
Rye
Sorghum
Spelt
Teff
Wheat
Wheat germ agglutinin (lectin)
White Rice

Meat/Poultry
Beef
Buffalo
Chicken
Duck
Goose
Lamb
Pork
Rabbit
Turkey
Venison

Fish/Crustacea/Mollusk
Anchovy
Bass
Carp
Catfish
Clam
Cod
Crab
Crayfish
Eel
Flounder
Haddock
Halibut
Herring
Lobster
Mackerel
Mussel
Octopus
Oyster
Perch
Pike
Red Snapper
Salmon
Sardine
Scallop
Sea Urchin
Shrimp
Sole
Squid
Swordfish
Tilapia
Trout
Tuna

• Brain Fog                                                       
• Bloating 
• Weight Gain 
• Mood Swings 
• Joint Pain/Inflammation

• Constipation 
• Diarrhea 
• Bronchitis 
• Crohn’s disease 
• Eczema 

• Migraines 
• GI distress 
• Stomach pain 
• Acne 
• ADD/ADHD 

• Autism 
• Sinus issues 
• Depression 

• Smoking
• Alcohol (all wine, beer and liquor)
• Folic Acid
• FLOXIN Antibiotics (can cause tendon issues in patients with MTHFR)
• Nitrous oxide gas (used at the dentist)
• Foods that cause sensitivities or allergies
• Toxins in the environment (pesticides, radiation, EMFs, etc)
• Heavy metals (like mercury and aluminum)
• Tylenol (the number one glutathione depleter)
• Elevated cortisol (stress hormone)

There are many ways a body can demonstrate an aversion to specific foods, with allergies, sensitivities and intolerances being some of the most common. However, the differences between these ailments aren’t exactly common knowledge. 

“Exposure to food antigens can lead to different kinds of antibody elevations,” says Dr. Chris Meletis, N.D. – US BioTek’s clinical advisor. “While most people know if they have an allergy, food sensitivities can be a little sneakier.” 

What’s the difference between an allergy and a sensitivity? 

IgG and IgE refer to two different types of antibodies, also known as immunoglobulins. These antibodies are part of the immune system and are produced in response to things individuals encounter on a regular basis. While this includes bacteria and viruses, it can also encompass other substances such as foods, dust, dander, pollen and more. 

In general, “true” food allergies are IgE-driven, instigating a relatively immediate response from the immune system. This can result in reactions such as hives, swelling and anaphylaxis. Peanuts, shellfish, soy and dairy products are just a few common foods that are known to trigger IgE reactions.

While food allergies trigger a relatively immediate response from your immune system, food sensitivities can stimulate a variety of reactions in the body, many of which occur hours (or even days) after exposures. Because these IgG-stimulated reactions are usually associated with the gut’s inability to break down certain foods, bloating, stomach pain and other forms of indigestion are all common symptoms. However, eczema, fatigue and joint pain are all relatively common IgG responses as well.  

Since the gut microbiome is constantly changing, food sensitivities sometimes change over time while food allergies generally remain static. Food sensitivities are also commonly associated with other GI-related conditions such as leaky gut, irritable bowel syndrome (IBS) and more.

Is a food intolerance the same as a food sensitivity? 

Though often used interchangeably, these two descriptors are extremely different. While we use food sensitivities to specify your body’s Ig response to specific foods, intolerances such as lactose intolerance fall outside this description. An intolerance is often the bodies inability to tolerate or process the offending food trigger.

“You could still be lactose intolerant even if you come back dairy negative,” says Meletis. In summary, lactose intolerance is your body’s inability to tolerate lactose sugar, he says, which won’t necessarily be detectable on an IgG test.  

 Allergy vs Sensitivity vs Intolerance Summary

What about diseases like Celiac and Crohn’s? 

Like intolerances, diseases and other immune disorders differ from both allergies and sensitivities. While they might share similar symptoms, the primary difference is in how they’re detected. Celiac disease is a T-cell-mediated immune response, which means neither IgE nor IgG tests are considered a proper method of diagnosis. In most cases, celiac is diagnosed through an endoscopy or serology test.

Similarly, Crohn’s disease is a type of inflammatory bowel disease (IBD) that is typically diagnosed through a series of examinations, including colonoscopies, stool tests, endoscopies and advanced blood tests. 

So where do IgG and IgE testing come into play? 

Since IgE and IgG testing serve completely different purposes, it is necessary to have a good understanding of patient’s symptoms and ailments in order to decide which test is right for them. Since some IgE-triggered reactions can be life-threatening, it’s important to try to rule out food allergies if you can.  

With the rising concern surrounding gut and immune health, food sensitivity tests have grown in popularity. Using a small sample of blood through serum or dried blood spot cards we can measure reactivity on up to 240 items. This can provide valuable information to help guide any potential changes to patients diets.

“IgG is the most abundant immunoglobulin in your body,” says Meletis. “If we’re going to test for IgE, it only makes sense to test for IgG as well.”