04/06/2014. Dear PATIENT,
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2 04/06/2014 Dear PATIENT, Please find enclosed the Patient Report for your FoodPrint IgG antibody test, which includes information about the specific food IgG antibodies detected in your blood sample and guidelines on how to make full use of the test results: TEST REPORT Two different types of Test Report are provided with every FoodPrint IgG antibody test: 1) Food Groups foods are listed according to their respective food group 2) Order of Reactivity foods are ranked by strength of antibody reaction A numerical value is displayed in a coloured box adjacent to each food, which represents the concentration of IgG antibodies detected for each food. Foods are categorised as ELEVATED, BORDERLINE or NORMAL, depending on the antibody level detected. PATIENT GUIDEBOOK Information about food intolerance and commonly used terminology How to interpret the test results How to plan your diet Monitoring symptoms, re-introducing foods and avoiding new food intolerances How to avoid dairy, eggs, wheat, gluten and yeast Frequently asked questions Any change in diet or removal of certain foods/food groups needs to be carefully managed to ensure that essential nutrients are maintained. Information provided in the Patient Guidebook is for general use only. If in doubt, please seek advice from a qualified healthcare professional. Please note: the FoodPrint IgG antibody test does NOT test for classical allergies, which involve the production of IgE antibodies and cause rapid-onset of symptoms such as rashes, swelling, violent sickness, difficulty breathing and anaphylactic shock. If you have a food allergy, it is important to continue avoiding that food, regardless of the test results obtained. This advice also applies if you have been diagnosed with Coeliac disease or any other food related condition such as lactose intolerance. If you would like further information or wish to discuss any matters raised in the Patient Report, please do not hesitate to contact Scientific Clinical Laboratories on Kind regards Scientific Clinical Laboratories
3 SCL 200+ Test Report : Food Groups Patient Name: ELEVATED ( 30 U/ml) BORDERLINE (24-29 U/ml) NORMAL ( 23 U/ml) DAIRY / EGG 0 Alpha-Lactalbumin 79 Egg White 105 Milk (Cow) 1 Beta-Lactoglobulin 26 Egg Yolk 36 Milk (Goat) 39 Casein 0 Milk (Buffalo) 38 Milk (Sheep) GRAINS (Gluten-Containing)* 43 Barley 13 Malt 48 Wheat 25 Couscous 18 Oat 27 Wheat Bran 28 Durum Wheat 9 Rye 53 Gliadin* 48 Spelt GRAINS (Gluten-Free) 2 Amaranth 0 Millet 0 Tapioca 1 Buckwheat 2 Polenta 0 Corn (Maize) 6 Rice FRUIT 0 Apple 20 Guava 0 Pear 6 Apricot 0 Kiwi 11 Pineapple 0 Avocado 0 Lemon 1 Plum 0 Banana 2 Lime 14 Pomegranate 2 Blackberry 5 Lychee 2 Raisin 1 Blackcurrant 9 Mango 9 Raspberry 0 Blueberry 0 Melon (Galia/Honeydew) 0 Redcurrant 12 Cherry 0 Mulberry 0 Rhubarb 0 Cranberry 10 Nectarine 0 Strawberry 0 Date 0 Olive 10 Tangerine 11 Fig 14 Orange 3 Watermelon 4 Grape (Black/Red/White) 0 Papaya 0 Grapefruit 0 Peach VEGETABLES 0 Artichoke 4 Cauliflower 61 Potato 0 Asparagus 20 Celery 9 Quinoa 0 Aubergine 2 Chard 13 Radish 14 Bean (Broad) 4 Chickpea 0 Rocket 4 Bean (Green) 6 Chicory 7 Shallot 52 Bean (Red Kidney) 8 Cucumber 18 Soya Bean 19 Bean (White Haricot) 4 Fennel (Leaf) 0 Spinach 2 Beetroot 1 Leek 13 Squash (Butternut/Carnival) 12 Broccoli 8 Lentil 1 Sweet Potato 6 Brussel Sprout 0 Lettuce 9 Tomato 0 Cabbage (Red) 0 Marrow 7 Turnip 15 Cabbage (Savoy/White) 4 Onion 0 Watercress
4 Patient Name: 9 Caper 33 Pea 2 Yuca 11 Carrot 0 Pepper (Green/Red/Yellow) Continued on next page
5 Patient Name: FISH / SEAFOOD 6 Alga Espaguette 6 Haddock 1 Sardine 0 Alga Spirulina 0 Hake 0 Scallop 6 Alga Wakame 12 Herring 0 Sea Bream (Gilthead) 0 Anchovy 0 Lobster 24 Sea Bream (Red) 6 Barnacle 12 Mackerel 8 Shrimp/Prawn 8 Bass 0 Monkfish 33 Sole 0 Carp 26 Mussel 0 Squid 0 Caviar 4 Octopus 0 Swordfish 5 Clam 0 Oyster 0 Trout 0 Cockle 0 Perch 3 Tuna 11 Cod 29 Pike 0 Turbot 19 Crab 31 Plaice 0 Winkle 9 Cuttlefish 0 Razor Clam 0 Eel 3 Salmon MEAT 4 Beef 0 Ostrich 1 Turkey 0 Chicken 4 Ox 0 Veal 0 Duck 0 Partridge 0 Venison 0 Goat 0 Pork 0 Wild Boar 9 Horse 1 Quail 0 Lamb 4 Rabbit HERBS / SPICES 3 Aniseed 0 Dill 1 Nutmeg 3 Basil 0 Garlic 0 Parsley 6 Bayleaf 4 Ginger 0 Peppercorn (Black/White) 0 Camomile 25 Ginkgo 1 Peppermint 0 Cayenne 0 Ginseng 0 Rosemary 1 Chilli (Red) 0 Hops 0 Saffron 3 Cinnamon 0 Liquorice 0 Sage 7 Clove 0 Marjoram 0 Tarragon 0 Coriander (Leaf) 0 Mint 0 Thyme 3 Cumin 8 Mustard Seed 0 Vanilla 3 Curry (Mixed Spices) 0 Nettle NUTS / SEEDS 22 Almond 47 Hazelnut 0 Rapeseed 33 Brazil Nut 0 Macadamia Nut 0 Sesame Seed 25 Cashew Nut 13 Peanut 37 Sunflower Seed 18 Coconut 0 Pine Nut 17 Tiger Nut 8 Flax Seed 26 Pistachio 9 Walnut MISCELLANEOUS 11 Agar Agar 0 Cocoa Bean 0 Tea (Black) 2 Aloe Vera 0 Coffee 0 Tea (Green) 1 Cane Sugar 19 Cola Nut 3 Transglutaminase 0 Carob 0 Honey 16 Yeast (Baker's) 3 Chestnut 0 Mushroom 24 Yeast (Brewer's)
6 Patient Name: * Gliadin (gluten) is tested separately to the gluten-containing grains. If your Test Report shows an elevated reaction to gliadin, it is important to eliminate consumption of foods that contain these grains, even if the grain results are not elevated. Please refer to the Patient Guidebook for further information. Laboratory Reference: 2014/06/03 11:40:38 3 Pad-3 Lot English
7 SCL 200+ Test Report : Order of Reactivity Patient Name: ELEVATED FOODS ( 30 U/ml) 105 Milk (Cow) 48 Wheat 36 Milk (Goat) 79 Egg White 47 Hazelnut 33 Brazil Nut 61 Potato 43 Barley 33 Pea 53 Gliadin* 39 Casein 33 Sole 52 Bean (Red Kidney) 38 Milk (Sheep) 31 Plaice 48 Spelt 37 Sunflower Seed BORDERLINE FOODS (24-29 U/ml) 29 Pike 26 Mussel 25 Ginkgo 28 Durum Wheat 26 Pistachio 24 Sea Bream (Red) 27 Wheat Bran 25 Cashew Nut 24 Yeast (Brewer's) 26 Egg Yolk 25 Couscous NORMAL FOODS ( 23 U/ml) 22 Almond 11 Fig 6 Bayleaf 20 Celery 11 Pineapple 6 Brussel Sprout 20 Guava 10 Nectarine 6 Chicory 19 Bean (White Haricot) 10 Tangerine 6 Haddock 19 Cola Nut 9 Caper 6 Rice 19 Crab 9 Cuttlefish 5 Clam 18 Coconut 9 Horse 5 Lychee 18 Oat 9 Mango 4 Bean (Green) 18 Soya Bean 9 Quinoa 4 Beef 17 Tiger Nut 9 Raspberry 4 Cauliflower 16 Yeast (Baker's) 9 Rye 4 Chickpea 15 Cabbage (Savoy/White) 9 Tomato 4 Fennel (Leaf) 14 Bean (Broad) 9 Walnut 4 Ginger 14 Orange 8 Bass 4 Grape (Black/Red/White) 14 Pomegranate 8 Cucumber 4 Octopus 13 Malt 8 Flax Seed 4 Onion 13 Peanut 8 Lentil 4 Ox 13 Radish 8 Mustard Seed 4 Rabbit 13 Squash (Butternut/Carnival) 8 Shrimp/Prawn 3 Aniseed 12 Broccoli 7 Clove 3 Basil 12 Cherry 7 Shallot 3 Chestnut 12 Herring 7 Turnip 3 Cinnamon 12 Mackerel 6 Alga Espaguette 3 Cumin 11 Agar Agar 6 Alga Wakame 3 Curry (Mixed Spices) 11 Carrot 6 Apricot 3 Salmon
8 Patient Name: 11 Cod 6 Barnacle 3 Transglutaminase Continued on next page
24/10/2017. Dear Sample Patient,
24/10/2017 Dear Sample Patient, Please find enclosed the Patient Report for your FoodPrint IgG antibody test, which includes information about the specific food IgG antibodies detected in your blood sample
More information200+ : XXXXXX XXXXXXXXXXXXXX
Compiled report for : XX Patient Number: dairy ALPHA-LACTALBUMIN (0) dairy BETA-LACTOGLOBULIN (0) dairy BUFFALO MILK (0) dairy CASEIN (173) dairy COW'S MILK (130) dairy EGG WHITE (69) dairy EGG YOLK (43)
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Eudamonia Inc. #204, 9730 101 Avenue Fort St. John, BC V1J 2A8 Phone: (250) 787-8771 Fax: (250) 787-6029 Email: info@eudamonia.com Collection Date: Sample Received: Reported On: 07-Oct-2015 8-Oct-15 29-Oct-15
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