A food intolerance can occur when the body has difficulty digesting certain foods. Food intolerance can cause a wide range of disruptive symptoms such as digestive problems, eczema, migraines and headaches, fatigue, depression and low mood, joint pains, sinusitis and many others. On average people who suffer from food intolerances usually have around 4 or 5 trigger foods with the most common foods being wheat, dairy and nuts. Many people suffer for years, having formed a coping mechanism to deal with the symptoms but are unable to enjoy a normal work and home life. For many, the health of their skin is affected in some way. We offer different levels of testing from Lorisian that can provide a starting point for an elimination diet to help you optimise your health and wellbeing.
Prices for various types of testing kits, including specialist support, start from £199.
Frequently asked questions
The test analyses your IgG antibody reactions to 100- 208 food and drink ingredients. The results of this test will highlight individual food triggers and help formulate an IgG-guided elimination diet together.
The test is simple to take and can be done with or without a practitioner’s supervision. All we need is small blood sample, which is obtained with a simple prick of the finger. We will then analyse IgG antibody reactions in the blood, when it is exposed to 100-208 food and drink ingredients depending on the test type selected.
The Lorisian laboratory is in house and state of the art. Our experienced and qualified team, led by our Scientific Director Dr Gill Hart, are proud of our high level of reproducibility which currently stands at >98%. This means that the results of two tests analysed at the same time with the same blood sample will match >98% of the time.
Allergy and Intolerance are often confused or thought of as similar conditions when in reality they are very different. Allergy is an immediate, sometimes dangerous or life threatening reaction to a food or drink. This is often present from a young age and always involves antibody type IgE. Intolerance can be developed later in life and takes longer for symptoms to present themselves, making it more difficult to pin point the culprit food(s). Testing can be beneficial to discover the trigger foods and drinks quicker.
Immunoglobulin (IgG) is a type of antibody. Antibodies are major components of the immune system. In normal human blood IgG1 is the most prevalent making up 60-70% of the total IgG, followed by IgG2 (20-30%) and IgG3 (5-8%). IgG4 only consists of 1-4% of the food-specific IgG antibodies present.
We can’t advise you to reintroduce a food if you know it causes you adverse effects. If you haven’t eaten a particular food at all for more than 6 weeks it may not be picked up by our test. However, if for example you are cutting out dairy but still have a small splash of milk in your tea once a week, this will still be identified by our testing if you are intolerant. We advise you continue your diet as normal before taking the test.