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. Included: Food Colorings: Acid Blue #3 (Xylene Blue V) Acid Red #14 Annatto Blue #1 (Brilliant Blue) Blue #2 (Indigo Carmine) Brilliant Black Green #3 (Fast Green) Red #2 (Amaranth Red) Red #3 (Erythrosine) Red #4 (Carmine) Red #40 (Allura Red) Yellow #5 (Tartrazine) Yellow #6 (Sunset Yellow) Food Additives: Aspartame Benzoic Acid Butylated Hydroxyansiole (BHA) Butylated Hydroxytoluene (BHT) Citric Acid Erythritol Fructose (HFCS) Lecithin (Soy) MSG (Monosodium Glutamate) Orris root Polysorbate 80 Saccharin Sodium Sulfite Sorbic Acid Sucralose Titanium Dioxide Xylitol