Food Allergy and Intolerance Testing

Food Allergy and Intolerance Testing 


There is compelling evidence that genetic factors may play a role in food allergy. A chemical reaction occurs between your blood and the foods you eat. This reaction is part of your genetic inheritance. It is amazing but true that today, in the twenty first century, your immune and digestive systems still maintain favoritism for foods that your blood type ancestors ate.

We know this because of a factor called lectins. Lectins, abundant and diverse proteins found in foods, have agglutinating properties that affect your blood and the lining of your digestive tract. Lectins are a powerful way for organisms in nature to attach themselves to other organisms in nature. Lots of germs, and even our own immune systems, use this super glue to their benefit. For example, cells in our liver’s bile ducts have lectins on their surfaces to help snatch up bacteria and parasites. Bacteria and other microbes have lectins on their surfaces as well, which work rather like suction cups, so that they can attach to the slippery mucosal linings of the body. Often the lectins used by viruses or bacteria can be blood type specific, making them a stickier pest for people of that blood type.

So, too, with the lectins in food. Simply put, when you eat a food containing protein lectins that are incompatible with your blood type antigen, the lectins can target many organs and cause inflammation. This can lead to many symptoms and disease processes.


Food allergies result from the immune system actually making an antibody against a food protein. This can be either an immediate/anaphylactic response (lgE) or a delayed response (lgG). Usually IgE reactions are obvious. They cause symptoms such as, but not limited to: rashes, hives, lip swelling, throat swelling and anaphylaxsis. The best example of this type of food allergy reaction is a peanut allergy. IgG food allerfy reactions can take up to 4-5 days to manifest. They can cause symptoms such as fatigue, headaches, joint pain, digestive symptoms, acne, eczema; to name just a few.

Of the five major antibodies circulating in the bloodstream, IgA is produced in the greatest quantity in a day.  IgA antibodies are the first line of defense against suspected disease causing agents like viruses and bacteria.  IgA antibodies to specific foods may form when the lining of the intestinal tract, the mucous membrane, becomes inflamed or damaged due to stress, alcohol, medications or other inflammation-causing conditions. Elevated IgA to specific foods is widely believed to be a sign of damage to the mucous membranes in the gut.


Today, at least one out of every six Americans, or 40 million people in the United States, suffer from one or more of the autoimmune and immune dysfunction diseases. In response, chronically ill Americans spend over $300 billion per year directly for autoimmune syndrome treatments that often do not reduce their suffering or improve their health. That’s why Russell M. Jaffe, MD, Ph.D., CCN, NACB developed the patented LRA (LRA by ELISA/ACT™) tests and treatment plan in 1984, enabling thousands of physicians to quickly and precisely determine the hidden causes of many chronic conditions and help their patients find sustained relief. By looking directly at lymphocytes the LRA detects all 3 types of delayed food and chemical hypersensitivities to as many as 512 items.