Many people with normal diets that eat otherwise healthy foods suffer uncomfortable symptoms such as a headache, stomachache, eczema or other problems. These symptoms often develop into a variety chronic conditions.

Many times these symptoms are precipitated by eating foods that actually cause food sensitivities. Food sensitivities result from small molecules (antigens) that gain entry to the circulation and result in the production of antibodies. These antibodies bind to food antigens deposited in tissues or in the circulation and form immune complexes which activate complement. Activation of complement results in inflammation and many of the symptoms associated with food sensitivities. People suffering from food sensitivities rarely make a connection with specific foods so the underlying symptoms continue to be unresolved. In addition, we generally maintain the same diet so the current symptoms remain while new symptoms emerge over time. The net result is that people needlessly endure years of chronic illness: arthritis, asthma, migraines, cluster headaches, bowel problems, eczema, fatigue, heartburn and hyperactivity without knowing that food allergies may contribute to many of these conditions. People experiencing these symptoms should be tested for food sensitivities.

Almost any food can cause a food sensitivities but many factors, especially genetics, control the actual immune response and the types of foods causing the food sensitivities will vary from person to person. The FIT Test screens each sample for up to 132 foods, colorings, and additives that are common in most diets. These tests enable identification of the sensitivitie foods for each individual so that the “problem” foods can be eliminated from diet.


For more in depth information about the test, cross reactivity tables, and The Doctors Guide to Delayed Food Sensitivities please use the Provider’s Login:



Food sensitivities and related diseases affect at least 100 million people worldwide. In the USA alone about 50 million people suffer from food sensitivities at a cost of 18 billion dollars per year. In general, the prevalence of food sensitivities has increased by over 50% in adults and 70% in children in the past few years. Food-related sensitivities cause a wide variety of illnesses ranging from skin rashes and headaches to chronic intestinal diseases.

Although the symptoms of food sensitivities may differ, allergens (antigens) from food, food additives or environmental sources cause the production of antibodies (IgM, IgA, IgG, IgE and IgD) or interact with the mucosa or epidermis and stimulate T-cells. Allergic reactions are classified into four types (I, II, III, IV) based on Gell/Coombs system.

Type I reactions or immediate hypersensitivity results from contact with an antigen, generally at a mucosal surface, and the production of IgM. Upon a subsequent exposure to the antigen, the antibody class switches and IgE is produced. IgE binds to receptors on mast cells and basophils. Continued exposure to the antigen results in the crosslinking of the receptor-bound IgE by the antigen causing the release of histamine and other mediators. Histamine causes relatively rapid smooth muscle contraction and constriction of the airways. Upon continued exposure to the antigen, this series of events causes the onset of anaphylaxis in just a few minutes. Type I reactions are not measured by the FIT Tests.

Type II/III/IV delayed-type reactions mediated by IgG antibodies and Immune complexes. Food antigens gain entry to the circulation through the gut wall. The antigens cause the production of IgM. A second exposure to the food antigen in the blood results in the class of antibody switching to IgG. IgG antibodies are produced in the blood and bind to allergens to form immune complexes, which may deposit in tissues. Tissue-associated Immune complexes then activate complement, which causes inflammation and the symptoms associated with allergy. Delayed reactions usually take hours or days to present symptoms and may manifest themselves as chronic diseases such as IBS or eczema. The FIT Tests measure Type II/III/IV reactions. Measuring both IgG and Immune Complexes containing complement components is unique. Other assays measure only IgG resulting in reduced sensitivity.


Any food antigen entering the circulation can produce symptoms associated with allergy. Most food antigens enter the bloodstream through the intestinal epithelium and stimulate the production of IgM antibodies. Upon subsequent exposure to antigen the antibody class switches to IgG. There are four isotypes of IgG: 1, 2, 3 and 4. Isotypes 1 and 3 strongly activate C3 whereas, 2 and 4 are poor activators of C3. IgG antibodies bind to antigen that has deposited in tissues or is free in the blood to form an immune complex. The IgG antibody bound to antigen whether free in the circulation or bound to tissue will activate C3 complement. C3 becomes covalently linked to the IgG in the immune complex forming C3b. C3a (anaphylatoxin) is released which, in and of itself, causes smooth muscle contraction and has a potent vascular effect. Under normal circumstances, circulating immune complexes containing C3b bind to the CR1 receptors on red blood cells and are cleared from the circulation in the liver and spleen. Continued production of antibody and formation of immune complexes may result in deposition of pre-formed circulating immune complexes in tissues e.g. kidney. Similarly, if an antigen deposits in a tissue and antibody subsequently binds to the antigen, then the same series of events occur as with pre-formed immune complexes. In either case, continued activation of complement C3 by immune complexes results in activation of the terminal complement pathway C5-9 on the surface of the tissue causing cell lysis, tissue damage and inflammation.


The FIT Tests screen for reactivity to all these common foods.
Click on the food to see the overview of the group.

Food sensitivities to wheat and related grains adversely affect at least 50 million people in the USA and another 100 million people in Europe. If a person is sensitive to whole wheat or the other grains but not gluten then most likely the person is not gluten sensitive. If you test positive to gluten alone or to both gluten and whole wheat or other grains except Rice then most likely you are sensitive to gluten.
There is a lot of controversy today because most of the Soy is genetically modified (GMO) which has been linked to increased food sensitivities. One known soy allergen, trypsin inhibitor, was increased 7 times in the GMO variety whereas, another study demonstrated the presence of an unexpected protein in GMO Soy and the suggestion was that this protein may cause food sensitivities.
It is estimated that upwards of 75% of the world population suffers of dairy sensitivity. This means that more than seven in ten people cannot tolerate dairy products to one degree or another. It is often something that goes unnoticed and undiagnosed because the symptoms are so varied and are often mistaken for another condition or disease.
Most people who are sensitive to hen’s eggs have antibodies which react to one of four proteins in the egg white: ovomucoid, ovalbumin, ovotransferrin, and lysozyme; ovomucoid, also called Gal d 1, is the most common target of immune system attack. The egg yolk contains several potential antigens: livetin, apovitillin, and vosvetin. A person who reacts only to a protein in the egg yolk may be able to easily tolerate egg whites, and vice versa. Some people will be sensitive to proteins in both the egg white and the egg yolk.
While fish is easier than many other allergens to avoid, a fish allergy is often quite severe. Fish allergy is linked to an increased risk of severe asthma in adult patients. Fish has been linked with the oral allergy syndrome (in which the mouth itches or tingles after eating an allergen) in people with occupational contact with fish. The greatest risk from fish allergies is anaphylaxis, a severe systemic reaction in which the body releases large amounts of histamine, causing tissues throughout the body to swell.
Most people are familliar with nut allergies and how severe they can be. The FIT does not test for these kinds of reactions, the Type I, immediate allergies caused by IgE antibodies which can be life threatening. Delayed and less severe food reactions to nuts are also common however and are screened on the FIT TESTS. For those known to be suffering from delayed food reactions to nuts there are many alternatives that can be eaten. Some food intolerance problems stem from a combination of food types.
Corn is found in many different types of foods. There is a lot of controversy today because most of the Corn is genetically modified (GMO) which has been linked to increased food sensitivities. Sensitivity to Corn can be a problematic for patients because many food products contain corn-based products. In addition to getting allergic reactions from eating corn on the cob, patients may feel ill after ingesting foods that contain high-fructose corn syrup or using skin care products that contain corn ingredient additives. In addition, products such as Corn oil contain very little corn-protein but may be a problem for those people who sufferer with corn sensitivities.
If a person is sensitive to a given type of Shellfish then you need to avoid Shellfish and Shellfish-containing products. Some of the most common shellfish include: crustaceans such as crabs, shrimp and lobsters, and mollusks such as oysters and snails. Shellfish sensitivities are most commonly seen in adults, particularly those living in regions where they are often eaten. Researchers have estimated that 75% of individuals who are allergic to one type of crustacean (shrimp, lobster, crawfish or crab) are also allergic to other types. As crustaceans and mollusks (oysters, squid, scallops) contain the same type of proteins some people may react to both groups of foods.
Baker’s and Brewer’s yeast are common causes of food sensitivities that are very difficult to remove from our diets due to their pervasiveness. If a person is reactive to Candida albicans this is an indication that this organism has entered the blood stream through the gut wall which happens when the gut becomes leaky due to food sensitivities from other foods or direct injury. Healing the gut by avoiding foods causing food sensitivities will decrease the entry of Candida. In some cases, the use of antibiotics which kill the normal flora (of the gut) will enable Candida to over grow and become a problem.
Whey and Milk

Testing for Wheat and Gluten Sensitivity using the FIT Tests

The FIT tests measure IgG and Immune Complexes to whole wheat proteins and gluten from wheat and other grains. Wells in the ELISA plate contain: 1) whole wheat that contains 10 % gluten and the remaining 90% is a mixture of wheat proteins such as albumins and globulins; 2) pure gluten protein; 3) whole grains which contain glutens and other proteins such as Oat, Rye, Barley and Millet and 4) Rice which does not contain Gluten. If a person is sensitive to whole wheat or the other grains but not gluten then most likely the person is not gluten sensitive. If you test positive to gluten alone or to both gluten and whole wheat or other grains except Rice then most likely you are sensitive to gluten. We employ whole wheat because many people are sensitive to the other 90% of proteins found in wheat or the other grains but not to gluten. If one is sensitive to gluten then products containing whole wheat, and maybe other whole grains that contain gluten, should not be consumed. Similarly, if one is sensitive to whole wheat and grains (except Rice) generally gluten-containing grains are removed from the diet. In the latter case, after a restriction diet with wheat/gluten removed, it may be poss