This test kit includes four vials for the collection of saliva to test for intolerance to cow's milk (lactose), eggs, soy and gluten (found in grains).
Each kit comes with easy-to-follow instructions on how to prepare to collect a saliva sample, how to collect the sample and how to ship the samples to the laboratory. Kits come with everything you need to collect and ship samples quickly and efficiently.
Gluten intolerance is a more common disorder than previously reported in the scientific literature. Genetic predisposition is common in individuals of northern European descent (Celtic and Nordic) and in non-Caucasian and Mediterranean ethnicities. Historically, the diagnosis relied on invasive intestinal biopsy. A normal biopsy, however, does not exclude the disease. With the advent of biochemical markers (saliva SIgA) for gluten intolerance, several studies have proven the presence of various forms of gluten intolerance in 12%-18% of the US and EU populations.
Cow's Milk Intolerance vs. Lactose Intolerance
Cow's milk intolerance is a specific genetically dictated intolerance to the major milk protein known as casein. It is defined as cow's milk-(and cow's milk-based dairy) induced intestinal damage that is reversed by a cow's milk-free diet and returns with exposure. Milk intolerance is caused by casein and other milk antigens/proteins in genetically predisposed individuals. Casein triggers a toxic reaction in the intestine that stimulates a gut-specific antibody called secretory IgA, which we test for in saliva. In severe cases, the problem is apparent at an early age.
Casein is the substance in milk that triggers a toxic reaction in the intestine of those who are intolerant of cow's milk.
Egg intolerance is defined as egg white-induced intestinal damage that is reversed by an egg-free diet and returns on challenge with eggs. It is an abnormal inflammatory response to ovalbumin in genetically predisposed individuals. Ovalbumin in chicken (and most other bird eggs) can trigger a toxic reaction in the intestine that produces secretory IgA antibodies, which we test for in saliva.
It is defined as soy protein-induced intestinal damage that is reversed by a soy-free diet and returns on challenge with soy. It is an abnormal response to soy proteins in genetically predisposed individuals. This is a problem that is on the rise in the US. Soy protein is a relatively new food/food additive in the US, and the long-term health effects for the US population are not yet clear. However, if your saliva test is positive, you may want to read food labels more carefully.
When it comes to what we put into our bodies, even normal, healthy food can turn out to be poison for some people. This is because their immune system mistakenly treats certain types of food as a harmful invader to the body and it sets out to fight that food the best way it knows how, by causing inflammation. Sometimes the body's immune system can even end up damaging the body.
Differences between food allergy and sensitivity
A true food allergy will be an immediate negative reaction to a certain type of food (breaking out in hives after eating a peanut, for example). This type of true food allergy is quite rare and typically only affects less than 5% of the population.
However, an intolerance or sensitivity to certain types of food will have a longer onset of symptoms (several hours to days, as opposed to immediately) and those symptoms will be varied. These types of food sensitivities and intolerances affect over 80% of the population.
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