Food allergy is an IgE immune system response that is typically characterized by hives, shortness of breath, upset stomach and in some cases anaphylaxis. The most common food allergies are to nuts, shellfish, wheat and dairy. According to the Food Allergy & Anaphylaxis Network, only about 4% of the United States population has a food allergy. The ALCAT Test does not detect Food Allergy. Food intolerance, on the other hand, is much more common than food allergies and is characterized by digestive disorders, migraines, obesity, chronic fatigue, aching joints, skin disorders and behavioral issues. It has been stated that upwards of 70-80% of the US population has food intolerance. Unfortunately for many, those food intolerance symptoms are often identified as individual problems and treated as such, thus treating the symptoms and not the cause. The Alcat Test is now considered the, “gold standard” laboratory method for identification of non-IgE mediated reactions to foods, chemicals, and other substances. This panel tests for 150 food intolerances and other factors that can activate the immune system. It measures changes in size and volume of white blood cells in response to challenges with foods. This is a tolerance test, not an allergy test. Includes: A free 1/2 hour consultation. 150 Foods Included: pple; Baker’s Yeast; Banana; Barley; Beef; Black Pepper; Broccoli; Butternut Squash; Cabbage; Cane Sugar; Cantaloupe; Carrot; Casein; Cauliflower; Chicken; Cinnamon; Cocoa; Corn; Cow’s Milk; Egg White; Egg Yolk; Garlic; Gliadin; Gluten; Grape; Green Pea; Iceberg Lettuce; Lamb; Lemon; Mustard Seed; Oat (GF); Onion; Orange; Peanut; Pear; Pollock; Pork; Rice Brown/White; Shrimp; Soybean; Strawberry; String Bean; Sweet Potato; Tomato; Tuna; Turkey; Vanilla; Wheat; White Potato and Yellow Squash. Almond; Asparagus; Avocado; Basil; Bell Pepper Mix; Black Tea; Blueberry; Brewer’s Yeast; Brussels Sprouts; Button Mushroom; Candida albicans; Carob; Cashew; Celery; Cherry; Clam; Coconut; Codfish; Coffee; Crab; Cranberry; Cucumber; Eggplant; Ginger; Goat’s Milk; Grapefruit; Green Tea; Halibut; Honey; Hops; Lime; Lobster; Millet; Olive; Oregano; Parsley; Peach; Pecan; Pineapple; Pinto Bean; Plum; Rye; Salmon; Scallop; Sesame; Snapper (Red); Sole; Spinach; Watermelon and Whey. Amaranth; Apricot; Artichoke; Bay Leaf; Blackberry; Black Beans; Black-Eyed Pea; Buckwheat; Caraway; Cayenne Pepper; Chickpea; Clove; Cumin; Date; Dill; Duck; Fig; Flaxseed; Haddock; Hazelnut; Honeydew; Melon; Kidney Bean; Kiwi; Lentil Bean; Lima Bean; Malt; Mango; Navy Bean; Nutmeg; Oyster; Papaya; Paprika; Peppermint; Pistachio; Pumpkin; Radish; Raspberry; Red Beet; Safflower; Sage; Sardine; Sea Bass; Sunflower; Tapioca; Thyme; Tilapia; Trout; Turnip; Veal and Walnut. 30 Food Additives/Colorings : Acid Blue #3 (Xylene Blue V) Acid Red #14 Annatto Aspartame Benzoic Acid Blue #1 (Brilliant Blue) Blue #2 (Indigo Carmine) Brilliant Black Butylated Hydroxyansiole (BHA) Butylated Hydroxytoluene (BHT) Citric Acid Erythritol Fructose (HFCS) Green #3 (Fast Green) Lecithin (Soy) MSG (Monosodium Glutamate) Orris root Polysorbate 80 Red #2 (Amaranth Red) Red #3 (Erythrosine) Red #4 (Carmine) Red #40 (Allura Red) Saccharin Sodium Sulfite Sorbic Acid Sucralose Titanium Dioxide Xylitol Yellow #5 (Tartrazine) Yellow #6 (Sunset Yellow) 21/20 Molds : Alternaria alternata Aspergillus fumigatus Botrytis cinerea Candida albicans Cephalosporium gramineum Cladosporium herbarum Curvularia Epicoccum nigrum Fusarium oxysporum Geotrichum candidum Helminthosporium Hormodendrum cladosporium Monilia sitophila Mucor racemosus Penicillium notatum Phoma herbarum Pullularia aureobasidium Rhizopus stolonifer Rhodotorula rubra Spondylocladium Trichoderma