Jump to content

  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Tests For Food Allergies/intolerances?

eleep

By eleep
in Food Intolerance & Leaky Gut

Recommended Posts

eleep Enthusiast
eleep
Posted

Okay folks, my life has gotten a bit to full (and my roommate a bit too pissed off about lack of space in the fridge) for me to be effective doing a rotation diet to figure this stuff out right now.

My student insurance this semester doesn't cover allergy testing, but there'll be a new policy next semester that may cover some of it.

What are the options for getting tested for other food allergies and intolerances? How much do they cost? Are any of them "affordable" (in the sense that the $360 Enterolab test was a wise use of my money even though the insurance didn't cover it) if I decide to do something on my own? How accurate do they seem to be?

eleep

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Michi8 Contributor
Michi8
Posted
Okay folks, my life has gotten a bit to full (and my roommate a bit too pissed off about lack of space in the fridge) for me to be effective doing a rotation diet to figure this stuff out right now.

My student insurance this semester doesn't cover allergy testing, but there'll be a new policy next semester that may cover some of it.

What are the options for getting tested for other food allergies and intolerances? How much do they cost? Are any of them "affordable" (in the sense that the $360 Enterolab test was a wise use of my money even though the insurance didn't cover it) if I decide to do something on my own? How accurate do they seem to be?

You can do the scratch test, and/or patch testing. That will give you an idea of your allergies, but will not show if you have intolerances. The scratch test will show allergies to foods, pollens, molds, dander, etc. Patch testing shows allergies/sensitivies to chemicals, metals, minerals, etc.

I'm not sure of the total cost, though. Our provincial health plan covers standard visits to any doctor/specialist, but does not cover the cost of the actual testing supplies. I believe I paid around $30-$50 out of pocket (extended health plans don't cover the supplies either) for scratch tests. For my patch testing, I paid $90 out of pocket.

Michelle

AndreaB Contributor
AndreaB
Posted

Erica,

If you have the ELISA test done, they can test for IgE and IgG, it would give you an idea to start with. My allergy doctor told me to eliminate everything that tested moderate to high and remove the low's that were above a certain range that I felt comfortable removing. The idea is to go off of them for a few months and add one food per week back in to see if you have a reaction, you're trying to get your body to forget it. Mine cost $550 for the test without candida (it was $700 I think with candida). This did not include the doctor fees. Also if you just want the IgG it would be less. The finger prick ELISA test is around $250 I think and it only tests for IgG.

burdee Enthusiast
burdee
Posted

Scratch or patch tests don't test for foods we eat. Those only show how our skin reacts to substances. We don't put food under our skin. We put it into our stomaches which sends it on to our intestines which produce antibodies which leak into our blood. So stool (intestinal antibodies) or blood tests more accurately test delayed reaction (IgG or IgA) food allergies.

My doc gave me the ELISA test for over 100 commonly eaten foods. I also ordered the Enterolab test for foods that I had not eaten just before the ELISA test ( mainly soy). The blood tests only show foods you're currently eating. Enterolab tests pick up antibodies which remain in the intestine for months after you abstain from a food or even if you eat small quantities of a food for a few days. I tested for gluten 2 months after I abstained and showed positive Elab results. I tested for soy after eating minute quantities for a few days and had a positive soy Elab result.

My ELISA test was processed by US BioTek Labs, which my doc believes uses good quality control techniques. If ELISA test results indicate more than 2-4 allergies, the lab may not have good work standards.

BURDEE

Michi8 Contributor
Michi8
Posted
Scratch or patch tests don't test for foods we eat. Those only show how our skin reacts to substances. We don't put food under our skin. We put it into our stomaches which sends it on to our intestines which produce antibodies which leak into our blood. So stool (intestinal antibodies) or blood tests more accurately test delayed reaction (IgG or IgA) food allergies.

Yes, scratch testing does test for foods we eat. Food that we react to when eaten can also induce an allergic response when it touches any mucous membrane or open spot in the skin (it's the same histamine response.) For example, I react to apples when I eat them. I also react to them if I touch the juice of an apple and then mistakenly touch my eyes. I have the same allergic response to foods as I do to danders and pollens. The difference is that I don't eat dander or pollen, so I don't have the oral response, and I try really hard not to get food allergens in my eyes. Scratch testing was very helpful for me, it gave me an accurate picture of what my allergens are. :)

Michelle

happygirl Collaborator
happygirl
Posted

eleep-Optimum Health *used to be York Labs* has a 96 food panel. They seem to be highly respected and I've heard good things about them. Hope it helps---I understand your frustration!

alex36 Newbie
alex36
Posted
eleep-Optimum Health *used to be York Labs* has a 96 food panel. They seem to be highly respected and I've heard good things about them. Hope it helps---I understand your frustration!

We used the Optimum Health Resource Labs about 2 years ago when they were known as York Nutritional Labs and again this year after they changed their name. They have an at-home Igg elisa test kit that has been very helpful to us. The scratch test someone else mentioned only looks for the IgE food allergy, but our doctor told us testing for IgG food intolerance is suppose to be more beneficial. It was for us.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


StrongerToday Enthusiast
StrongerToday
Posted

I shelled out big bucks for food testing. My nutrionist urged me to do an elimination diet rather then spend the money on the tests (igg and iga - not scratch testing) saying they really weren't very helpful. Guess what - she was right! Mine didn't even come up positive for wheat/gluten, but it does say I should avoid Lima beans... darn... ;)

I'd vote keep your money and take your diet down to very basic foods for a week or two, then add in one thing at a time. Only add one new thing every 3 - 4 days so you can tell if it's causing you trouble.

Shalia Apprentice
Shalia
Posted

I haven't tried them (yet!) but I looked at www.Lame Advertisement.com and their testing looks good and useful. And affordable.

Hope that helped!

Shalia

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Stegosaurus
      - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

      i used to get cold sores frequently before I went gluten free. Then I only got them when stressed. Then I cured my gut dysbiosis, and haven't had one in 20 years.
    2. dixonpete
      0

      There is a difficulty getting hookworm larvae into the US

    3. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess...
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving...
    5. Scott Adams
      0

      Classic French Comfort Made Safe: A Hearty Gluten-Free Cassoulet

  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442
    Jessie Howard
    Newest Member
    Jessie Howard
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Stegosaurus
      Canker sores

      By Stegosaurus · Posted

      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      Pear Bread

      By Aretaeus Cappadocia · Posted

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      Pear Bread

      By Harris · Posted

      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Harris · Posted

      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
×
×
  • Create New...