The FIT 22 Test employs unique methods that detect both IgG antibodies and complement antigen together to determine the reactivity of each sample against a food antigens. The methods yield more complete profiles of the various foods that may cause food sensitivities.
The FIT 22 Test is a high quality and highly sensitive food sensitivity test which measure Egg Yolk, Egg White, Casein, Milk, Gluten, Wheat with C3 Compliment.
This test evaluates 22 of the most common food sensitivities tested on the FIT 132 test. The test measures IgG and Immune Complexes the same way the FIT 132 test does.The test is run using a blood sample obtained from a finger prick. The test requires one blood spot at a minimum, but more are preferred.
The foods tested are:
Gluten ,Whole Wheat , Egg White ,Egg Yolk, Cow’s Milk,Casein, Candida,,Brewer’s Yeast, Banana, Beef, Broccoli, Coffee, Corn, Chicken, Peanut, Tomato,White Potato, Almonds, Pineapple, Salmon, Shrimp, and Turmeric.
Please note: The FIT 22 test does not come with the mobile phone app or meal plan.
- The FIT test developed by Dr. Dorval and offered through KBMO Diagnostics, measures IgG/food immune complex, plus associated split complement protein C3d.
- The mechanism behind IgG/food immune complex-driven inflammation is centered around the activation of complement (C3d).
- These components are measured simultaneously with 132 different foods and food additives.
- Blood spot available
Testing for IgG/food immune complexes, along with the specific complement protein (C3d) that induces the inflammatory response, increases the reliability and efficacy of IgG testing considerably. Thesis and research by Dr Brent Dorval.
Listen to Dr Kara Fitzgerald
Dr Kara Fitzgerald interviews Dr.Brent Dorval the researched behind the FIT test from KBMO Diagnostics.