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Let me add to the post I just made: Twice, I had an IgG Standard Food Sensitivity Assay through Immuno Laboratories. The first time, I reacted to 20 foods. The second time, I reacted to 34 foods. In the end, I found these results to be useless and inaccurate. I understand that Dr. Osborne recommends ELISA/ACT testing through Biotechnologies, and I do understand that all the types of immune reactions are tested (not just IgG). However, because of my previous experiences, I am doubtful of the effectiveness of blood testing. Still, I wonder if I should be tested, in case I have any new food allergens that I am currently unaware of.Alysson TrofferMember
At first, I was self-diagnosed. After suffering from chronic constipation for four years, I finally realized that I was having trouble digesting white flour (wheat), so I cut it out of my diet. A few years later, I had to cut wheat out entirely in order to stay regular.
The most effective diagnostic method for me (to date) has been muscle testing. In 2006, a chiropractor who is a highly skilled kinesiologist did muscle testing on me using a test kit of 288 foods. I reacted to barley, corn, kamut, oat, rye, spelt, and wheat (but interestingly, not to millet or rice). I also reacted to shellfish, soy, yeast, chocolate (no!), cow dairy, and the artifical sweetners Equal and Sweet & Low. When I avoided all of these foods (except evidently for hidden sources), I felt much better, for a time.
In 2005, a stool test for “Gliadin AB, SIgA” was negative. In 2007, I had a blood test for gluten antibodies that was negative. More recently (2010 and 2011), two saliva tests for “Gliadin AB, SIgA” were positive.
Up until this past week when I discovered this site, I didn't know that grains other than wheat, rye, and barley contain gluten. So, I have been getting gluten exposure all along, with health issues getting worse over the past 1 1/2 years.
I am curious about the genetic testing, but I don't know if it's really necessary, given that I already know I'm gluten sensitive and must avoid gluten completely (along with my other food allergens).