The ALCAT Test
What are true food allergies?
Hidden and delayed food allergies
Why are we sensitive to different foods?
How common are these reactions?
Why can’t we use standard allergy tests for food reactions?
How can the Alcat Test help?

The ALCAT Test

Researchers estimate that 70% of the U.S. population suffers from reactions to foods that can cause or complicate a health problem. Symptoms can be extraordinarily diverse, ranging from migraines to eczema. Therefore, many health professionals routinely consider food allergies or intolerances when evaluating a patient’s health problem.

The ALCAT Test is proven to be accurate in identifying the relevant foods and substances associated with the many types of chronic inflammatory and metabolic disorders by identifying food, mold and chemical sensitivities.

What are true food allergies?

By definition, "allergies" to foods are acute and the symptom onset is rapid, sometimes within moments. This allergic reaction may appear as a rash after eating strawberries or crabmeat. The potentially fatal but very rare “anaphylactic” reaction after eating peanuts or shellfish is another example of an immediate (IgE) reaction.

The biological causes of these IgE reactions are very well understood and because of the rapid symptom onset, testing is usually not necessary to identify the culprit. These reactions are not very common but if you think you have a "true" food allergy it is wise to visit an allergist for comprehensive testing and advice on precautions.

Hidden and delayed food allergies

More commonly, delayed adverse reactions to foods, additives and other chemicals are not really classical allergies and the delay of symptom onset and the multitude of possible pathogenic mechanisms involved, render the identification of the offending food(s) or substance(s) to be much more complicated.

These reactions are much more difficult to notice since they can occur hours or days after consumption of an offending food. Yet, this delayed type of reaction is far more common than the immediate IgE type. In some cases, you may eat a food for several days before developing a reaction to it, so you may not realize the link between the food and your symptoms. These delayed reactions to foods are often referred to as “hidden” food allergies. They are caused by increased IgG antibody blood levels in reaction to specific foods. Often, the offending foods are hard to avoid and frequently eaten, such as milk, corn, and wheat.

Why are we sensitive to different foods?

The immune system is an intricate structure, which under normal circumstances protects the body from the harmful effects of invading elements - viruses, bacteria, other micro-organisms and toxins. Sometimes our immune system overreacts to substances such as foods or food additives, which are not normally harmful. With declining digestion and gastrointestinal health, foods are often not broken down properly in our stomach. This leads to many undigested proteins which make their way into the bloodstream. Because these particles do not belong in the bloodstream, the immune mounts a response to them and develops antibodies to combat that protein. The problem is that specific protein is structured very similarly to protein receptors on our own cells and we get cross reactivity. The antibodies developed to combat that bad protein actually latch on to whatever tissue has a like structure and start an immune response.

How common are these reactions?

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Whereas approximately only 2-5% of the US population has a classical allergy to a food, it is estimated that as many as 70-80% of the population has some form of adverse reaction to one or more foods or additives manifesting in a broad range of disorders including:

Migraine Headaches Weight Gain and Obesity Stomach Disorders Fatigue Hyperactivity/ADD Arthritis Asthma Skin Disorders Recurring ear infections in children Depression And much more…

Why can’t we use standard allergy tests for food reactions?

Standard allergy tests, such as skin testing, are not accurate for these types of reactions as they measure only a single mechanism, such as mast cell release of histamine or the presence in the blood of the IgE molecules associated with such release. Furthermore, we do not put our food under our skin, and since the environment in our stomach is very different, these tests are not good for identifying most food reactions.

How can the Alcat Test help?

The Alcat Test is a patented blood test that objectively measures the blood cells' reactions to a foreign substance under conditions designed to mimic what actually happens when the food is consumed in real life.

The methodology includes using innovative laboratory reagents allowing accurate cell measurement in their native form. Individually processed test samples, when compared with the "Master Control" (BASELINE) graph, will show cellular reactivity (cell count and size) if it has occurred. Scores are generated by relating these effective volumetric changes in white blood cells to the control curve. It has been shown to be extremely accurate and reliable in scientific studies, the Gold Standard in food sensitivity testing.

By avoiding test positive foods, symptoms are reduced or eliminated and you will feel better. The test helps you and/or your doctor create an individualized food plan designed to meet your needs. And what's more, the benefits are usually seen within a matter of days.

Furthermore, it's a scientific fact that appetite and metabolism are controlled by blood chemistry, which is adversely affected when an offending food is consumed. Food sensitivities also cause cravings for sweets and starches as well as water retention. Therefore, knowing and avoiding the foods you react to can help you reach your desired weight and feel much better without significant cost or the use of prescription drugs.