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Spring is in full bloom….. We, here in New England, are longing to be outside after a very cold tough winter.

Spring is a perfect time for renewal and feeling motivated with good positive energy to implement healthy changes. I know many of us like New Year’s resolutions, but they statistically don’t last long, so hopefully warmer weather, blue skies, and longer daylight hours feel motivating for health improvements.

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Most of you who have used one of the Food Inflammation Blood Tests, have made substantial changes that I am very proud of. I am always here to motivate and support you. As much as I love the FIT 176 Test or FIT 132 Test, that tests for 176 or 132 foods, additives, and extracts, I also see fantastic health improvements with the FIT 22 Plus.. I recommend it a lot for family members who want to find out about their food sensitivities.

The FIT 22 Plus tests for: Cow's Milk and Casein, Egg Yolks and Egg Whites, Whole Wheat, Gluten and Gliadins, Banana, Pineapple, Corn, White Potatoes, Tomato, Coffee, Soybean, Beef, Turmeric, Salmon, Chicken, Almond, Peanut, Brewer's Yeast, and Shrimp.

The test is a wonderful gift, it is perfect for re-testing the big topics after 6-12 months and compare the Gut Barrier Panel to the previous test results. Just to confirm the suspicion of a Gluten or Cow’s Milk sensitivity is what some of my clients are looking for.

FIT 22 Plus Test Sample Report (with Gut Barrier Panel)

The FIT 22 Plus tests for the 22 most reactive foods the lab is experiencing every day. In the many years I have been working with the FIT Tests from KBMO Diagnostics, I have experienced that Wheat/Gluten/Gliadins, Egg Yolks and Egg Whites, and Casein and Cow’s Milk, are often reactive within Food Sensitivity testing. If those are staples in your life, can you imagine how much better you could feel with this knowledge and by avoiding these foods?

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‘Food sensitivities 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 to more than 50% in adults and more than 70% in children in the past few years. Food-related reactions cause a wide variety of illnesses ranging from skin rashes and headaches to chronic intestinal discomfort. Although the symptoms of food sensitivities may differ, antigens from food, food additives, or environmental sources cause the production of antibodies or interact with the mucosa or epidermis and stimulate T-cells. The exact reason why the immune system is over stimulated and generates potentially harmful immune responses is not known but what is becoming clear is that intact intestinal microflora is important in preventing damage to the mucosa and the subsequent generation of leaky gut syndrome, which may cause food sensitivities.’ (Source: KBMO Diagnostics Providers Guide)

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‘‘Testing for Sensitivity to Cow’s Milk:

The FIT 22 Plus Test measures IgG and Immune Complexes to whole Cow’s Milk (containing 80% Casein and 20% Whey protein) and to Casein.

In general, if a person is sensitive to milk, then it is recommended to avoid milk from other species as well.

Prevalence of Milk and Dairy Sensitivity:

It is estimated that about 75% of the world population suffers from dairy sensitivities. Dairy sensitivity often goes unnoticed and undiagnosed because the symptoms are so varied and are often mistaken for another condition. Avoidance or outright abstinence of any form of dairy product or its derivatives would solve the problem for one who suffers from sensitivity or intolerance, but it is often difficult since so many products contain milk or components of milk.’ (Source: Providers Guide from KBMO Diagnostics)

Please check the labels if you are Cow’s Milk sensitive in the allergy information section of all products!

Probiotics are often fermented in milk, which might not agree with a person who is Cow’s Milk sensitive. There are many companies producing milk free probiotics. Please contact me if you are looking for recommendations.

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‘‘Testing for Sensitivity to Whole Wheat, Gluten, and Gliadin:

The FIT 22 Plus Test measures IgG and Immune Complexes to Whole Wheat, Gluten, and Gliadin. Many people are sensitive to proteins found in Wheat and Gluten. If one is sensitive to Gluten/Gliadin, then products containing Whole Wheat and other whole grains that contain Gluten/Gliadin should not be consumed. Similarly, if one is sensitive to Whole Wheat and Gluten-containing grains, those should be removed from the diet. Wheat sensitivity and related grains adversely affect at least 50 million people in the USA and another 100 million people in Europe. Food sensitivities arise when Wheat-containing foods are ingested, and Gluten cannot be digested. The inability to properly digest Gluten leads to Gluten sensitivity which can start with a variety of low-grade symptoms: eczema, chronic fatigue syndrome, headaches, joint swelling, and pain. In many cases, the symptoms get worse over time, and many people develop intestinal problems such as irritable bowel syndrome (IBS) or Celiac Disease (CD) which can be quite severe. The good news is that most if not all these problems will subside if Wheat /Gluten are removed from the diet. A major issue confounding Gluten-free food is that many foods are processed using equipment that has been used to process WWeat-containing foods. The net result is cross-contamination of other foods with wheat. The FDA is attempting to regulate food processing but totally removing cross-contamination remains elusive. Gluten gives dough its characteristic stretchy and sticky properties, allowing it to rise before it is baked into bread-like products or pastas.’ (Source: Provider’s Guide from KBMO Diagnostics)

 

 

∙ Certified Functional Medicine Health and Wellness Coach

∙ Certified Gluten-Free Diet Practitioner

∙ Certified Functional Nutrition Counselor

∙ Certified International Sports Nutritionist

∙ Certified ELITE Brain Health Coach

781-883-5951

Silke@SimplifyHolisticNutrition.com

 

We look forward to seeing you soon!

Call (781) 883-5951 to book your appointment with us.