Food intolerance analysis

Identify and avoid food intolerances

Food intolerances

Food intolerances can cause disease symptoms and in the long term open the door to numerous diseases. Current statistics show that around 30% of our population cannot tolerate lactose, 30% suffer from fructose malabsorption and 20% from histamine intolerance, and allergic reactions to cereal proteins (gluten) are on the increase. If this is not recognised, it can lead to gastro-intestinal disorders, joint inflammation, dermatological diseases, neurological and psychological illnesses and much more.

In order to identify food allergies in detail, we carry out appropriate examinations. In this process, the patient’s antibodies are tested. Antibodies are special proteins or immunoglobulins that mark foreign pathogens in the body so that they can be eliminated by other cells, e.g. macrophages. The immunoglobulins of class G (IgG) form the largest amount of antibodies and are therefore examined in the so-called IgG test or IgG4 test.

These comprehensive tests provide a precise overview of which foods the patient cannot eat at all, in moderation or without hesitation, in order to avoid triggering allergic reactions of various kinds in the body. The examination of food intolerance is one of the most important measures for prevention or in case of illness is necessary in order not to undermine the therapy by continuous allergic reactions of the organism.