WHAT IS CELIAC DISEASE?

Celiac disease also called celiac disease or gluten sensitive enteropathy is an immune system reaction to consuming gluten.

WHAT IS GLUTEN?

It is a protein found in wheat, barley, rye, and all foods that contain them.

SYMPTOM

When someone has celiac disease, eating gluten triggers an immune response in the small intestine that over time damages the lining of the intestine and prevents nutrients from being absorbed In children this malabsorption can cause delayed growth and development in addition to the same symptoms as in adults.

At the digestive level we have the following:

• Diarrhea
• Fatigue
• Weight loss
• Bloating and gas
• Abdominal pain
• Nausea and vomiting
• Constipation

However, more than half of celiac disease patients have signs and symptoms unrelated to the digestive system, including the following:

• Anemia, usually from iron deficiency
• Loss of bone density (osteoporosis) or bone softening (osteomalacia)
• Itchy, blistering rash (dermatitis herpetiformis)
• Mouth ulcers
• Headaches and fatigue

FAMILY PREVALENCE

The prevalence of the disease in the family close to an affection varies from 1 to 18%, and when it occurs, it is not associated with any of the classic symptoms, so the serological screening of relatives of a celiac affection is of huge utility. In most of the populations studied, 90-95% of patients with celiac disease are carriers of the HLA-DQ2 heterodimer. The rest of patients (5-10%) are carriers of the HLA-DQ8 heterodimer, Less than 5% of patients with celiac disease are not carriers of DQ2 or DQ8.

LABORATORY TECHNIQUE

We work with serological tests (GLIADIN ANTIBODIES IgA, ENDOMISIUM ANTIBODIES IgA, TRANSGLUTAMINASE ANTIBODIES IgA) and genetic tests using Polymerase Chain Reaction (PCR), where we can detect the susceptible haplotypes (DQ2 and DQ8) of celiac disease.

WHEN IS THIS TEST PERFORMED?

The main indications are the following:

• Exclude genetic susceptibility in 1st degree relatives of a celiac patient.
• People with positive anti-endomysial or anti-transglutaminase antibodies, who reject the biopsy.
• In patients with diseases associated with Celiac Disease (IDDM, S. Down, Autoimmune Thyroid Enf. ...) with positive antibodies and normal biopsies.
• Patients with mucosal lesion and negative or doubtful serology.
• Patients in whom gluten has been withdrawn without prior biopsy and who are asymptomatic.
• To exclude Celiac Disease in symptomatic patients with normal serology and biopsies.

TESTS INCLUDED

• GLIADINE ANTIBODIES IgA
• ENDOMISIUM ANTIBODIES IgA
• TRANSGLUTAMINASE ANTIBODIES IgA
• HLA DQ2-DQ8

PATIENT CONDITIONS

• Fasting is not necessary
• If the test is done to diagnose celiac disease, you will need to continue eating foods with gluten. Your doctor will give you instructions on how to prepare for the test.
• When the test is done to monitor celiac disease, no special preparation is required.

WHAT DOES THE TEST CONSIST OF?

 This test consists of taking a blood draw.

RESULTS

Results will be available in 5-7 business days.

I NEED A CELIAC NETWORK, WHAT SHOULD I DO?

To create a RED CELIAQUÍA ADVANCED profile:

• Comply with the PATIENT CONDITIONS.
• Come to our centers during the extraction hours.

WHAT ARE SUGAR INTOLERANCES?

Sugar intolerances are included in adverse reactions to food, although it should be distinguished from allergies and other immunological hypersensitivity reactions.
Sugar intolerances are the result of an inability of the digestive system to assimilate these components that are found in many foods and some medications. This capacity causes the sugars to not be absorbed by the intestinal mucosa and therefore to reach the large intestine in such a way that they will be accessible to the flora that inhabits this level. As a result of the metabolic activity of the flora, gases such as hydrogen and / or methane, among other substances, are generated. In addition, the presence of these sugars will cause greater fluid retention at this level. The increase in gas production and fluid retention is the origin of the digestive discomfort characteristic of sugar intolerances (gas, abdominal pain, diarrhea, explosive stools, etc.)

WHY ARE INTOLERANCES TO SUGARS PRODUCED?

The main cause of intolerances is the deficiency or malfunction of digestive enzymes responsible for breaking down or transporting sugar molecules through the mucosa.
These deficiencies may be of genetic origin, in which case, they will cause irreversible intolerances and their only solution will be the suppression of sugar in a matter of life, or they may be caused by functional causes, such as an intestinal infection, the alteration of the mucosa produced in celiac disease, bacterial overgrowth in the small intestine, etc. In these cases, the intolerances are reversible to the extent that the cause that originated the problem disappears.

WHAT ARE THE MOST COMMON INTOLERANCES?

The most common intolerance is to lactose, the sugar contained in dairy products. This is often followed by fructose intolerance, which is present in many fruits and vegetables. And to this the intolerance to sorbitol, also present in some fruits and in red algae. Sucrose intolerance, present in sugar cane and beets, has much less incidence.
All these sugars can also be found as food additives or as excipients used in the preparation of medicines.

HOW CAN I KNOW IF I HAVE AN INTOLERANCE TO SOME SUGAR?

Today, the most widely used analytical method is the aspirated air test, which consists of measuring the gases found in the breath after ingesting a controlled amount of the sugar to be evaluated.
The metabolization of sugar by the flora of the large intestine leads to the generation of hydrogen and/or methane, these gases will be absorbed, transported by the blood and eliminated through the respiratory tract along with carbon dioxide. Thus, the increase in the concentration of these gases in the breath after the administration of a sugar will indicate that it has reached the colon intact. That is, it has not been absorbed in the small intestine and therefore there may be intolerance.

WHAT ADVANTAGES DOES OUR BREATH TEST FOR LACTOSE INTOLERANCE PROVIDE?

It is the expired air test that has the great advantage of evaluating hydrogen, methane and carbon dioxide at the same time. This circumstance allows AIRTEST to significantly reduce the number of false negatives and have control over the quality of the sample, compared to other breath tests that only quantify hydrogen.

DISORDERS THAT IT CAUSES:

Bloating, bloating, pain, noise and gas in the abdomen, nausea, diarrhea, constipation, presence of pasty and floating stools, explosive defecation, perianal redness, etc.
But the symptoms of being lactose intolerant can also be extra-digestive, since the affection of the intestinal mucosa can condition the way in which the nutrients are absorbed and lead to dejection, fatigue, pain in the extremities, skin problems, alterations. concentration, nervousness, sleep disorders, etc.

PATIENT CONDITIONS

• Not having consumed any antibiotics, performed colonoscopy, barium enema, capsule endoscopy or enteroscopy during the 30 days prior to the test.
• 24 hours before you have to follow a diet without fiber (you cannot eat fruits, vegetables, legumes, cold cuts, carbonated drinks and whole foods).
• You can eat grilled meat or fish, eggs, pasta without sauces, white rice and toast. For dinner you can only eat grilled meat or fish and a French omelette.
• Do not brush your teeth, smoke, paint your lips, drink water, or eat food for 8 hours prior to the test.
• Do not do physical exercise for at least 30 minutes prior to the test.
• If you are suffering from diarrhea, it is better to postpone the test or consult your doctor.

WHAT DOES IT CONSIST OF AND HOW LONG DOES THE TEST LAST?

This test consists of measuring the concentration of hydrogen and methane in the exhaled air before and after administering a solution with a certain amount of lactose orally, at intervals of 25 to 175 minutes, so the patient will stay for approximately 3 hours In our instalations.

RESULTS

Results will be available in 7 business days.

I NEED A LACTOSE NET (EXHAUSTED AIR) WHAT SHOULD I DO?

To carry out a LACTOSE NET (EXHAUSTED AIR):

-Complies with the conditions prior to carrying out the LACTOSE NETWORK (EXHAUSTED AIR)

-We will contact you to give you an appointment.

WHAT ARE SUGAR INTOLERANCES?

Sugar intolerances are included in adverse reactions to food, although it should be distinguished from allergies and other immunological hypersensitivity reactions.

Sugar intolerances are the consequence of an inability of the digestive system to assimilate these components that are found in many foods and some medications. This capacity causes that the sugars are not absorbed by the intestinal mucosa and therefore that they reach the large intestine in such a way that they will be accessible to the flora that inhabits this level. As a result of the metabolic activity of the flora, gases such as hydrogen, and / or methane, among other substances, are generated. In addition, the presence of these sugars will cause greater retention of liquids at this level. The increase in gas production and fluid retention is the origin of the digestive discomfort characteristic of sugar intolerances (gas, abdominal pain, diarrhea

,etc.)

WHY ARE INTOLERANCES TO SUGARS PRODUCED?

The main cause of intolerances is the deficiency or malfunction of digestive enzymes responsible for breaking down or transporting sugar molecules through the mucosa.

These deficiencies may be of genetic origin, in which case, they will cause irreversible intolerances and their only solution will be the suppression of sugar in a matter of life, or they may be caused by functional causes, such as an intestinal infection, the alteration of the mucosa produced in celiac disease, bacterial overgrowth in the small intestine, etc. In these cases, the intolerances are reversible to the extent that the cause that originated the problem disappears.

WHAT ARE THE MOST COMMON INTOLERANCES?

The most common intolerance is to lactose, the sugar contained in dairy products. This is often followed by fructose intolerance, which is present in many fruits and vegetables. And to this the intolerance to sorbitol, also present in some fruits and in red algae. Sucrose intolerance, present in sugar cane and beets, has much less incidence.

All these sugars can also be found as food additives or as excipients used in the preparation of medicines.

HOW CAN I KNOW IF I HAVE AN INTOLERANCE TO SOME SUGAR?

Today, the most widely used analytical method is the aspirated air test, which consists of measuring the gases found in the breath after ingesting a controlled amount of the sugar to be evaluated.

The metabolization of sugar by the flora of the large intestine leads to the generation of hydrogen and/or methane, these gases will be absorbed, transported by the blood and eliminated through the respiratory tract along with carbon dioxide. Thus, the increase in the concentration of these gases in the breath after the administration of a sugar will indicate that it has reached the colon intact. That is, it has not been absorbed in the small intestine and therefore there may be intolerance.

WHAT ADVANTAGES DOES OUR BREATH TEST PROVIDE FOR FRUCTOSE INTOLERANCE?

It is the expired air test that has the great advantage of evaluating hydrogen, methane and carbon dioxide at the same time. This circumstance allows AIRTEST to significantly reduce the number of false negatives and have control over the quality of the sample, compared to other breath tests that only quantify hydrogen.

DISORDERS THAT IT CAUSES:

In this case, the symptoms are a consequence of the fermentation of fructose by the flora of the large intestine: gas, flatulence, abdominal pain and bloating, diarrhea, malaise, etc. If the diarrhea is prolonged over time, it can cause deficiencies in the absorption of nutrients, this circumstance being the origin of other problems such as developmental disorders, fatigue, depression, headache, mental confusion, irritability, etc.

PATIENT CONDITIONS:

• Not having consumed any antibiotics, performed colonoscopy, barium enema, capsule endoscopy or enteroscopy during the 30 days prior to the test.
• 24 hours before you have to follow a diet without fiber (you cannot eat fruits, vegetables, legumes, cold cuts, carbonated drinks and whole foods).
• You can eat grilled meat or fish, eggs, pasta without sauces, white rice and toast. For dinner you can only eat grilled meat or fish and a French omelette.
• Do not brush your teeth, smoke, paint your lips, drink water, or eat food for 8 hours prior to the test.
• Do not do physical exercise for at least 30 minutes prior to the test.
• If you are suffering from diarrhea, it is better to postpone the test or consult your doctor.

WHAT DOES IT CONSIST OF AND HOW LONG DOES THE TEST LAST?

This test consists of measuring the concentration of hydrogen and methane in the exhaled air before and after administering a solution with a certain amount of fructose orally, at intervals of 25 to 175 minutes, so the patient will stay for approximately 3 hours In our instalations.

RESULTS:

Results will be available in 7 business days.

I NEED A FRUIT NETWORK (EXHAUSTED AIR) WHAT SHOULD I DO?

To carry out a FRUCTOSE NETWORK (EXHAUSTED AIR):

• Comply with the conditions prior to carrying out the FRUCTOSA NETWORK (EXHAUSTED AIR).
• We will contact you to give you an appointment.

WHAT ARE SUGAR INTOLERANCES?

Sugar intolerances are included in adverse reactions to food, although it should be distinguished from allergies and other immunological hypersensitivity reactions.

Sugar intolerances are the consequence of an inability of the digestive system to assimilate these components that are found in many foods and some medications. This capacity causes that the sugars are not absorbed by the intestinal mucosa and therefore that they reach the large intestine in such a way that they will be accessible to the flora that inhabits this level. As a result of the metabolic activity of the flora, gases such as hydrogen, and / or methane, among other substances, are generated. In addition, the presence of these sugars will cause greater retention of liquids at this level. The increase in gas production and fluid retention is the origin of the digestive discomfort characteristic of sugar intolerances (gas, abdominal pain, diarrhea, explosive stools, etc.)

WHY ARE INTOLERANCES TO SUGARS PRODUCED?

The main cause of intolerances is the deficiency or malfunction of digestive enzymes responsible for breaking down or transporting sugar molecules through the mucosa.

These deficiencies may be of genetic origin, in which case, they will cause irreversible intolerances and their only solution will be the suppression of sugar in a matter of life, or they may be caused by functional causes, such as an intestinal infection, the alteration of the mucosa produced in celiac disease, bacterial overgrowth in the small intestine, etc. In these cases, the intolerances are reversible to the extent that the cause that originated the problem disappears.

WHAT ARE THE MOST COMMON INTOLERANCES?

The most common intolerance is to lactose, the sugar contained in dairy products. This is often followed by fructose intolerance, which is present in many fruits and vegetables. And to this is the intolerance to sorbitol, also present in red algae and in the leaves and fruits of plants of the Rosaceae family such as pears, apples, plums, quinces, peaches or apricots. sucrose, present in sugar cane and beets.

All these sugars can also be found as food additives or as excipients used in the preparation of medicines.

HOW CAN I KNOW IF I HAVE AN INTOLERANCE TO SOME SUGAR?

Today, the most widely used analytical method is the aspirated air test, which consists of measuring the gases found in the breath after ingesting a controlled amount of the sugar to be evaluated.

The metabolization of sugar by the flora of the large intestine leads to the generation of hydrogen and/or methane, these gases will be absorbed, transported by the blood and eliminated through the respiratory tract along with carbon dioxide. Thus, the increase in the concentration of these gases in the breath after the administration of a sugar will indicate that it has reached the colon intact. That is, it has not been absorbed in the small intestine and therefore there may be intolerance.

WHAT ADVANTAGES DOES OUR BREATH TEST PROVIDE FOR SORBITOL INTOLERANCE?

It is the aspirated air test that has the great advantage of evaluating hydrogen, methane and carbon dioxide at the same time. This circumstance allows AIRTEST to significantly reduce the number of false negatives and have control over the quality of the sample, compared to other breath tests that only quantify hydrogen.

DISORDERS THAT IT CAUSES:

The symptoms are a consequence of the fermentation of sorbitol by the flora of the large intestine: gas, flatulence, abdominal pain and distension, diarrhea, discomfort, etc. Malnutrition problems are not frequent, but in children with a high degree of intolerance it can jeopardize proper development and growth.

PATIENT CONDITIONS:

• Not having consumed any antibiotics, performed colonoscopy, barium enema, capsule endoscopy or enteroscopy during the 30 days prior to the test.
• 24 hours before you have to follow a diet without fiber (you cannot eat fruits, vegetables, legumes, cold cuts, carbonated drinks and whole foods).

You can eat grilled meat or fish, eggs, pasta without sauces, white rice and toast. For dinner you can only eat grilled meat or fish and a French omelette.

• Do not brush your teeth, smoke, paint your lips, drink water, or eat food for 8 hours prior to the test.
• Do not do physical exercise for at least 30 minutes prior to the test.
• If you are suffering from diarrhea, it is better to postpone the test or consult your doctor.

WHAT DOES IT CONSIST OF AND HOW LONG DOES THE TEST LAST?

This test consists of measuring the hydrogen and methane concentration in the exhaled air before and after administering a solution with a certain amount of sorbitol orally, at intervals of 25 minutes up to 175 minutes, for which the patient will stay for approximately 3 hours. In our instalations.

RESULTS

Results will be available in 5 business days.

I NEED A SORBITOL NET. WHAT SHOULD I DO?

To perform a RED SORBITOL:

• Comply with the conditions prior to carrying out the RED SORBITOL.
• We will contact you to give you an appointment.

WHAT IS FOOD INTOLERANCE?

Food intolerance is an adverse reaction of the metabolism itself to the intake of a certain food or component of a food.

In most cases, this reaction is due to alterations in food metabolism, which, due to genetic origin or acquired over time, prevent the digestion, assimilation and use of certain substances that food contains.

Food intolerance affects each person differently: foods that are good for one person may be bad for another. Therefore, each case must be analyzed through a personalized clinical study, the Food Sensitivity test.

WHAT DOES THE FOOD SENSITIVITY TEST CONSIST OF?

It is a test carried out in the laboratory capable of assessing the non-allergic response that the immune system of some people triggers specifically against certain foods. The assessment of this immunological reaction is carried out by quantifying the levels of specific IgG antibodies against a series of foods using an enzyme-linked immunosorbent assay (ELISA). The suppression of the diet of foods against which high levels of IgG have been detected will cause the reduction or suppression of the symptoms derived from said immune reaction.

DISORDERS THAT IT CAUSES

• Digestive level: Feeling of bloating (bloating), heavy digestion (dyspepsia), burning, constipation, diarrhea, mouth sores (thrush), irritable bowel.
• Dermatological level: Eczema, urticaria, dermatitis, acne.
• Respiratory level: Rhinitis, cough, bronchitis, asthma.
• Joint level: Stiffness, pain.
• Tendency to obesity: Difficulty losing weight, fluid retention.
• Behavioral disturbances: Child hyperactivity, autism, depression.
• General:  tiredness, fibromyalgia, anxiety, headaches.

WHAT ADVANTAGES DOES OUR FOOD SENSITIVITY TEST PROVIDE?

• Allows you to choose between 4 different food panels, including a specific one for vegetarians
• S / 200 + : IgG against more than 200 foods
• S / 132 + : IgG against 132 foods
• S / Basic + : IgG against 88 foods of the Mediterranean diet
• S / V150 + : IgG against more than 150 ovo-lacteal-ovo diet foods

• Greater reliability: analyze each food in duplicate.
• Uses the most advanced microarray technology
• Requires little blood volume
• Quick results: 7 business days from the completion of the test.

I NEED A FOOD SENSITIVITY NETWORK STUDY. WHAT SHOULD I DO?

For a FOOD SENSITIVITY NETWORK:

• You do not need to be fasting.
• You should not take antihistamines, immunosuppressants or corticosteroids during the 7 days prior to taking samples (do not stop the treatments without consulting your doctor first).
• We will contact you to give you an appointment.

WHAT IS FOOD INTOLERANCE?

Food intolerance is an adverse reaction of the metabolism itself to the intake of a certain food or component of a food.

In most cases, this reaction is due to alterations in food metabolism, which, due to genetic origin or acquired over time, prevent the digestion, assimilation and use of certain substances that food contains.

Food intolerance affects each person differently: foods that are good for one person may be bad for another. Therefore, each case must be analyzed through a personalized clinical study, the Food Sensitivity test.

WHAT DOES THE FOOD SENSITIVITY TEST CONSIST OF?

It is a test carried out in the laboratory capable of assessing the non-allergic response that the immune system of some people triggers specifically against certain foods. The assessment of this immunological reaction is carried out by quantifying the levels of specific IgG antibodies against a series of foods using an enzyme-linked immunosorbent assay (ELISA). The suppression of the diet of foods against which high levels of IgG have been detected will cause the reduction or suppression of the symptoms derived from said immune reaction.

DISORDERS WHAT CAUSES

• Digestive level: Feeling of bloating (abdominal distention), heavy digestion (dyspepsia), burning, constipation, diarrhea, mouth sores (thrush), irritable bowel.
• Dermatological level: Eczema, urticaria, dermatitis, acne.
• Respiratory level: Rhinitis, cough, bronchitis, asthma.
• Joint level: Stiffness, pain.
• Tendency to obesity: Difficulty losing weight, fluid retention.
• Behavioral disturbances: Child hyperactivity, autism, depression.
• General:  tiredness, fibromyalgia, anxiety, headaches.

WHAT ADVANTAGES DOES OUR FOOD SENSITIVITY TEST PROVIDE?

• Allows you to choose between 4 different food panels, including a specific one for vegetarians (link to see the panels)
• S / 200 + : IgG against more than 200 foods
• S / 132 + : IgG against 132 foods
• S / Basico +: IgG against 88 foods of the Mediterranean diet
• S / V150 + : IgG against more than 150 ovo-lacteal-ovo diet foods
• Greater reliability: analyzes each food in duplicate
• Uses the most advanced microarray technology
• Requires little blood volume
• Quick results: 7 business days from the completion of the test.

I NEED A FOOD SENSITIVITY NETWORK STUDY. WHAT SHOULD I DO?

For a FOOD SENSITIVITY NETWORK:

• You do not need to be fasting.
• You should not take antihistamines, immunosuppressants or corticosteroids during the 7 days prior to taking samples (do not stop the treatments without consulting your doctor first).
• We will contact you to give you an appointment.

WHAT IS FOOD INTOLERANCE?

Food intolerance is an adverse reaction of the metabolism itself to the intake of a certain food or component of a food.

In most cases, this reaction is due to alterations in food metabolism, which, due to genetic origin or acquired over time, prevent the digestion, assimilation and use of certain substances that food contains.

Food intolerance affects each person differently: foods that are good for one person may be bad for another. Therefore, each case must be analyzed through a personalized clinical study, the Food Sensitivity test.

WHAT DOES THE FOOD SENSITIVITY TEST CONSIST OF?

It is a test carried out in the laboratory capable of assessing the non-allergic response that the immune system of some people triggers specifically against certain foods. The assessment of this immunological reaction is carried out by quantifying the levels of specific IgG antibodies against a series of foods using an enzyme-linked immunosorbent assay (ELISA). The suppression of the diet of foods against which high levels of IgG have been detected will cause the reduction or suppression of the symptoms derived from said immune reaction.

DISORDERS THAT IT CAUSES

• Digestive level: Feeling of bloating (abdominal distention), heavy digestion (dyspepsia), burning, constipation, diarrhea, mouth sores (thrush), irritable bowel.
• Dermatological level: Eczema, urticaria, dermatitis, acne.
• Respiratory level: Rhinitis, cough, bronchitis, asthma.
• Joint level: Stiffness, pain.
• Tendency to obesity:Difficulty losing weight, fluid retention.
• Behavioral disturbances: Child hyperactivity, autism, depression.
• General:  tiredness, fibromyalgia, anxiety, headaches.

WHAT ADVANTAGES DOES OUR FOOD SENSITIVITY TEST PROVIDE?

• Allows you to choose between 4 different food panels, including a specific one for vegetarians
• S / 200 + : IgG against more than 200 foods
• S / 132 + : IgG against 132 foods
• S / Basic + : IgG against 88 foods of the Mediterranean diet
• S / V150 + : IgG against more than 150 ovo-lacteal-ovo diet foods

• Greater reliability: analyzes each food in duplicate
• Uses the most advanced microarray technology
• Requires little blood volume
• Quick results: 7 business days from the completion of the test.

I NEED A FOOD SENSITIVITY NETWORK STUDY. WHAT SHOULD I DO?

For a FOOD SENSITIVITY NETWORKA:

• You do not need to be fasting.
• You should not take antihistamines, immunosuppressants or corticosteroids during the 7 days prior to taking samples (do not stop the treatments without consulting your doctor first).
• We will contact you to give you an appointment.

WHAT IS FOOD INTOLERANCE?

Food intolerance is an adverse reaction of the metabolism itself to the intake of a certain food or component of a food.

In most cases, this reaction is due to alterations in food metabolism, which, due to genetic origin or acquired over time, prevent the digestion, assimilation and use of certain substances that food contains.

Food intolerance affects each person differently: foods that are good for one person may be bad for another. Therefore, each case must be analyzed through a personalized clinical study, the Food Sensitivity test.

WHAT DOES THE FOOD SENSITIVITY TEST CONSIST OF?

It is a test carried out in the laboratory capable of assessing the non-allergic response that the immune system of some people triggers specifically against certain foods. The assessment of this immunological reaction is carried out by quantifying the levels of specific IgG antibodies against a series of foods using an enzyme-linked immunosorbent assay (ELISA). The suppression of the diet of foods against which high levels of IgG have been detected will cause the reduction or suppression of the symptoms derived from said immune reaction.

DISORDERS WHAT CAUSES

• Digestive level: Feeling of bloating (abdominal distention), heavy digestion (dyspepsia), burning, constipation, diarrhea, mouth sores (thrush), irritable bowel.
• Dermatological level: Eczema, urticaria, dermatitis, acne.
• Respiratory level: Rhinitis, cough, bronchitis, asthma.
• Joint level: Stiffness, pain.
• Tendency to obesity:Difficulty losing weight, fluid retention.
• Behavioral disturbances: Child hyperactivity, autism, depression.
• General:  tiredness, fibromyalgia, anxiety, headaches.

WHAT ADVANTAGES DOES OUR FOOD SENSITIVITY TEST PROVIDE?

• Allows you to choose between 4 different food panels, including a specific one for vegetarians (link to see the panels)
• S / 200 +: IgG against more than 200 foods
• S / 132 +: IgG against 132 foods
• S / Basic +: IgG versus 88 foods in the Mediterranean diet
• S / V150 +: IgG against more than 150 ovo-lacteal-ovo diet foods

• Greater reliability: analyzes each food in duplicate
• Uses the most advanced microarray technology
• Requires little blood volume
• Quick results: 7 business days from the completion of the test.

I NEED A FOOD SENSITIVITY NETWORK STUDY. WHAT SHOULD I DO?

For a FOOD SENSITIVITY NETWORK:

• You do not need to be fasting.
• You should not take antihistamines, immunosuppressants or corticosteroids during the 7 days prior to taking samples (do not stop the treatments without consulting your doctor first).
• We will contact you to give you an appointment.