The Food Sensitivity Complete test evaluates immune responses to a wide range of foods and additives using protein microarray technology and chemiluminescent detection.
 
This approach allows for the identification of IgG- and IgA-mediated reactions that may contribute to bloating, fatigue, joint pain, digestive discomfort, skin issues, or chronic inflammation.
 
Unlike immediate allergic reactions, these sensitivities often have delayed onset and may be linked to long-term inflammation or gut issues.  
 
The test examines over 209 food items commonly found in Western diets, including:  
Dairy products: cow, goat, buffalo milk, cheese, yogurt, whey protein  
Meats and seafood: beef, poultry, fish, shellfish, mollusks  
Vegetables and fruits: nightshades, leafy greens, berries, citrus, etc.  
Grains: gluten-containing (wheat, rye, barley) and gluten-free (rice, quinoa, corn)  
Nuts and seeds: almonds, walnuts, cashews, sesame, sunflower, pumpkin, Vegan proteins: tofu, tempeh, vegan cheese  
Spices: black pepper, cinnamon, curry, oregano, herbs  
Food additives: preservatives, artificial sweeteners, emulsifiers, dyes, pesticides