IgG 4 Food Antibody Interpretation

Transcription

1 F O O DS E N S V Y E S N G R E S U L SG U D E ab eofcont ent s nt r oduct on 1 Resu t s nt er pr et at on 2 Bu dyourcust om zedd et 3 Your4DayRot at ond et 45 FoodGr oupsandfam es 6 D et ar yrecommendat ons 78 A t er nat vefoods 9 Cont act 10 C Y N H A P A S Q U E L L A hepasque a nst t ut e 9701W sh r eb vd F oor10 Bever yh s,ca90212 Phone: Fax: Ema : nf o@cynt h apasque a com

2 gg 4 Food Antbody nterpretaton Overvew: he Aergx SM famy of test profes ncudes gg 4 food antbody profes that can revea food reactons due to ntestna permeabty (eaky gut) ssues Because they are dstnct from ge-medated aerges, we descrbe gg 4 effects as food senstvtes he profes measure eves of gg 4 antbodes that provde the cncan and patent wth usefu data to desgn approprate dets that excude the offendng foods gg 4 antbodes are assocated wth deayed hypersenstvty reactons, whch are the most common yet most dffcut to detect type of food reacton hese deayed or hdden food reactons can cause a varety of chronc symptoms Snce gg 4 reactons occur severa hours or even days ater, there may be no obvous assocaton between consumng a food and an adverse reacton Food gg 4 eves ncrease n response to the presence of the food antgens that penetrate a weakened ntestna barrer and enter the boodstream, partcuary wth commony eaten foods (eg, corn, wheat, dary, and egg) gg 4 antbodes combne wth specfc food antgens to form food mmune compexes, whch cause the probems assocated wth deayed aergc responses he compexes can cause nfammatory reactons at varous stes n the body, ncudng the sma and arge ntestnes, skn, kdneys, ears, snuses, head, ungs, and jonts Rotaton Det Benefts: Whether you have food senstvtes or not, a rotaton det has many benefts: prevents food addctons and aerges provdes a varety of fresh, nutrent-rch, unprocessed foods cuts down on saturated and trans fatty acds, sodum, and refned sugars can prevent, and often tmes correct, dgestve probems Factors to Consder f you were on steroda ant-nfammatory drugs or f you were not consumng a tested food, the test probaby w not show a postve reacton f you are aready on an emnaton det due to known food reactons, a negatve resut on an gg 4 food antbody profe does not necessary mean you can freey eat the food wthout experencng symptoms Rentroduce any prevousy reactve foods wth cauton As a gude to nterpretng your food-specfc gg 4 resuts, ths booket ncudes: nstructons for budng your customzed 4-day rotaton det based on your test resuts A dary, wheat and egg-free 4-day rotaton det exampe A four-day rotaton det by food groups and fames Detary recommendatons for common food senstvtes 1

3 Resuts nterpretaton Your test resuts show the tota amounts of gg 4 antbodes that react to each food measured n the profe he reatve degrees of gg 4 present for each food are reported as md, moderate or severe, n addton to the quanttatve eves he resuts are ranked n casses of negatve (bank response coumn) or +1 to +5 accordng to cutoff ponts shown Foods senstvty reactons may have one of severa medators, so t s possbe for you to react to certan foods even wth ow or negatve eves of gg 4 he test resuts are st vauabe snce they may gude your cncan to ook for non-mmunoogca causes f your report has ony a few +1 reactons, the data ndcates a ack of gg 4 -reactve food senstvty or ntestna ssues Very strong reactons to ony a few foods may smpy be an ndcaton that those foods are used excessvey n that case, the food emnaton gudes n ths booket can be usefu for choosng aternatves A report wth many foods showng moderate or severe tota gg 4 eevatons may refect a chronc ntestna permeabty probem Progressve oosenng of the junctons between ntestna ces can produce a eaky gut stuaton where undgested partces of food enter the bood n hgher amounts he souton for such probems s to emnate hghy reactve foods whe rotatng a other casses of food so that new food reactons do not appear, and the tght junctons of the ntestna ces can be restored he eaky gut phenomenon causes food antgens to permeate nto the boodstream where the mmune system generates gg 4 antbodes to protect aganst more dangerous types of reactons he process of antbody producton and remova causes a metaboc stress Compete emnaton of a hghy reactve foods for one month, and rotaton of ones wth ow eves, can reeve symptoms reated to ths type of food reacton Avodng reactve foods n ths way w prevent gg 4 -food antgen reactons that cause symptoms f symptoms return after one month when norma eatng habts are resumed, the emnaton/rotaton det and nutrtona support shoud be contnued hs booket w gude you about how to desgn your own customzed emnaton/rotaton det based on your test resuts Avodng reactve foods may not competey hea the eaky gut because antbodes to whatever foods are consumed are formed at such hgh rates Sometmes addtona nutrtona therapy s needed to mprove the ntegrty of the ntestne Nutrents that have been found to be hepfu ncude gutamne (3-6 grams day between meas), pantothenc acd (1-3 grams day), znc (25-50 mgrams day), vtamn A and essenta fatty acds (both contaned n cod ver o - 1 tabespoon day) When numerous foods are taken out of the det because they show sgnfcanty eevated tota gg eves, there s potenta for proten defcency, whch s known to have a negatve mpact on the mmune system and may, n turn, make symptoms worse Proten defcency may be avoded by usng non-antgenc medca food substtutes or crystane, pure free-form amno acd bends 2

4 Budng Your Customzed Four-Day Rotaton Det he basc pan s to keep from chaengng your system wth the same foods by emnatng hghy reactve foods and repacng them wth ones from other food fames and then rotatng the food fames that you use every four days Emnaton of Foods: 1 A foods cassed as +2 or hgher on your ab report shoud be emnated for 4 weeks 2 After 4 weeks, rentroduce each food one-at-a-tme and wat one week before ntroducng the next food 3 Record the date and tme each food s eaten and any reactons or symptoms that occur 4 f no reactons occur after 72 hours, add the food nto the rotaton det f adverse reactons are experenced, contnue to emnate the food and try to rentroduce t agan n 2-4 weeks 5 A foods that are categorzed as md shoud be eaten ony once every four days Rotaton Det: 1 Your rotaton det s dvded nto 4 days Do not ncude any foods that showed moderate or severe reactons 2 Start wth Day 1 and after Day 4, go back to the Day 1 coumn for Day 5, and so on 3 Consume a varety of foods ncudng vegetabes, fruts, and proten-rch foods day for optma nutrton 4 Foowng ths det w assure that no one food s eaten more often than once every four days, whch prevents food addctons and reactons 5 Once you have rentroduced the moderate and severey reactve foods wthout experencng any adverse reactons, you may ncorporate them nto one of the four days of your rotaton det Recommendatons and ps: Read a food ngredent abes and become famar wth the many names a food may be caed Many commercay prepared foods and suppements have hdden addtves ke wheat, yeast, or egg by-products used as fers Keep a food symptom journa ncudng tme food eaten, amount of food eaten and any changes n atttude, aertness, aches, pans, skn, puse, hearng, vson, and fatgue Do not fee that you have to prepare more than one det n your househod he rotaton det can beneft everyone by provdng varety and decreasng the kehood of deveopng food aerges Avod consumng canned, packaged, and/or fast foods hey contan many hdden, and possby aergenc consttuents and often ack whoesome ngredents ncude at east 3 dfferent food groups at each mea for varety, satety, and compete protens Unrefned, cod-pressed os (saffower, ove, canoa, sesame) are preferred, as they are ess processed and contan ess chemca addtves and more favor Use organc brands f possbe Reax and chew your food we to break down food mechancay for dgeston Be aware that emnaton of aergenc foods can sometmes cause wthdrawa symptoms smar to the adverse effects of the aergy hese symptoms w subsde n a few days, so stck wth t Do not fear, your food senstvtes are not usuay permanent he purpose of emnatng the antgenc foods s to aow tme for the body to rest and repar tsef so that once foods are rentroduced, no reacton occurs 3

5 Your 4-Day Rotaton Det F n the bank det form beow to create your own persona rotaton det that ncudes foods approprate to your tests resuts, excudng any hgh reacton foods ry to ncude 2-4 fruts, 3-5 vegetabes, 2-4 proten foods, and 2-3 whoe grans per day (Refer to the 4-Day Rotaton of Foods by Groups and Fames for sts of reated foods wthn food groups from whch to pck) Fresh fruts, nuts, seeds, and raw vegges make great snacks Day 1 Day 2 Day 3 Day 4 Dnner: Dnner: Dnner: Dnner: Exampe of a Dary, Wheat, and Egg-free 4-Day Rotaton Det n ths exampe, the patent has hgh reactons to mk, egg, and wheat, so those foods have been excuded from ths det competey hs patent has a ow reacton to rce and samon, so those foods are ncuded n the det, but are ony eaten once durng a four day perod Day 1 Day 2 Day 3 Day 4 Buckwheat cerea wth soy mk Grapefrut sces Banana Oatmea wth rasns Chopped hazenuts Rce mk Honeydew meon Amaranth toast, wanuts, butter Bueberres Cranberry juce Spet toast wth aprcot preserves Frut saad of peaches and pums Coffee Gred chcken breast wth pneappe sces Green beans Steamed parsnps Pork chops Sweet potato Cucumber saad Orange juce Samon Steamed brocco Appe sces and pecans Steak wth onons and garc Asparagus Baked Potato Dnner: ofu and vegetabe (spnach, carrots, ceery) str fry over Qunoa Dnner: Scaops and vegetabes (bamboo shoots, mushrooms, zucchn) over wd rce Watermeon sces Grape juce Dnner: Gred whte fsh Saad of watercress and oves w/o and vnegar Steamed cabbage Dnner: omato sauce wth beef over spet pasta Artchoke Nectarnes 4

6 Your 4-Day Rotaton Det empate F n the bank det form beow to create your own persona rotaton det that ncudes foods approprate to your tests resuts, excudng any hgh reacton foods ry to ncude 2-4 fruts, 3-5 vegetabes, 2-4 proten foods, and 2-3 whoe grans per day (Refer to the 4-Day Rotaton of Foods by Groups and Fames for sts of reated foods wthn food groups from whch to pck) Fresh fruts, nuts, seeds, and raw vegges make great snacks For addtona copes of ths form pease vst the patent center at wwwmetametrxcom Day 1 Day 2 Day 3 Day 4 Dnner: Dnner: Dnner: Dnner: Day 1 Day 2 Day 3 Day 4 Dnner: Dnner: Dnner: Dnner: 5

7 4-Day Rotaton of Foods by Groups and Fames hs tabe ustrates how entre groups of reated foods can be rotated so that they are eaten no more than every four days Food fames are shown n bue f your test report showed reactvty to more than one food n a famy, you may need to avod the entre food famy Some choces of food n a famy are not sted due to space restrctons (Based on: J Am Det Assoc 1998;98, ) Food Group Day 1 Day 2 Day 3 Day 4 Prmary Proten Vegetabes Frut Nuts/Seeds Grans Os Seasonng & Condments Brd: chcken, turkey, duck, pheasant, a types of eggs Ovs: amb, mutton, sheep Legume: tofu Parsey: carrots, ceery, parsey, parsnps, fenne Sedge: water chestnuts Legume: green beans, peas, navy beans, etc Goosefoot: spnach, beet, chard, beetroot, sugar beet Laure: avocado Banana: banana, pantan Pam: coconut, date, sago Pneappe: pneappe Muberry: fgs, breadfrut Pomegranate: pomegranate Sapucaya: braz nut Pedaum: sesame seeds, tahn Buckwheat: buckwheat four Legume: chckpeas, ent four, carob, soy (soy mk/ tofu), sprouts Arum: arrow root Goosefoot: qunoa Brd: brd fat Legume: soy o, peanut o Pedaum: sesame o Pam: coconut o Laure: cnnamon, bay eaf Poppy: poppy seed Pepper: peppercorns, pepper Parsey: d, caraway, ceery seed, corander, cumn, parsey Legume: fenugreek, cover honey, corce, carob Swne: pork, ham, bacon Crustacean: crab, shrmp, obster, crayfsh Mousk: sna, squd, cam, oyster, scaop Mornng Gory: sweet potato, yam Gourd: cucumber, squashes, pumpkn, casaba, zucchn, marrow Fung: mushrooms, truffe Grass: bamboo shoots, corn Cashew: mango Ctrus: orange, grapefrut, emon, me, kumquat, tangerne, tangeo Grape: grape, rasns, wne, wne vnegar Rose Berres: backberry, raspberry, strawberry Gourd: cantaoupe, honeydew, meons, watermeon Brch: hazenut Cashew: pstacho, cashew Gourd: pumpkn seeds Gnger: east nda arrowroot starch Grass: corn starch, popcorn, oats, rce, wd rce, met, sorghum, corn mea Grass: corn o Fax: faxseed o Ctrus: orange bossom honey Gnger: gnger, cardamom, tumerc Grass: corn syrup, corn sugar, rce sweetener Fung: baker s and brewer s yeast ea: back and green Fsh: satwater, freshwater Mustard: brocco, Brusses sprouts, cabbage, kae, watercress, turnp, caufower, radsh, mustard greens Agae: duse, kep Ove: green, back Heath: bueberry, cranberry Rose Pomes: appe, appe cder vnegar, pear, qunce, oquat Papaya: papaya Soapberry: tch Honeysucke: ederberry Ebony: persmmons Actndaceae: kw Myrte: guava Wanut: wanut, pecan, butternut Beech: chestnut Spurge: cassava four, tapoca starch Amaranth: amaranth seeds and four Ove: ove o Wanut: wanut o Mustard: canoa o Mnt: mnt, bas, oregano, rosemary, sage, summer, savory, thyme Myrte: aspce, cove, paprka, pmento Orchd: vana Mustard: mustard seed Bovne: beef/bson, beef/ bson products, mk and dary products, such as butter, cheese, ce cream Nghtshade: eggpant, hot peppers, tomato, potato, be peppers Ly: asparagus, chves, garc, eek, onon Aster: endve, artchoke, Jerusaem artchoke, ettuce, escaroe, chcory, steva Maow: okra Pum: aprcot, cherry, peach, pum, nectarne, prune, chokecherry Saxfrage: currant, gooseberry Ebony: persmmons Custard Appe: custard appe, paw-paw Confer: pne nut Protea: macadama Aster: sunfower seed Rose Stone: amond Nghtshade: potato four Composte: artchoke four Gran: spet, bugar, rye, barey, kamut, wheat (durham, seemon, graham) Aster: sunfower o, saffower o Maow: cotton seed o Bovne: butter Rose stone: aprcot and amond o Nutmeg: nutmeg, mace Aster: chamome, chcory, godenrod, tarragon Nghtshade: cayenne, paprka, pmento, ch peppers Rose Stone: amond extract Madder: coffee he food groups are sted n bue f you are reactve to more than one food n a food famy, you may choose to avod the entre food famy A possbe choces of each food famy are not sted due to space restrctons (Based on :J Am Det Assoc 1998;98: ) 6

8 Detary Recommendatons for Common Food Senstvtes Dary foods, wheat, eggs and mods commony cause aergc reactons n humans and aso are dffcut to reduce or emnate from the det because they are found n many dfferent food products f you are reactve to any of these foods, be carefu to avod the tems contanng them whe mantanng a baanced, vared det and a heathy ntake of essenta nutrents and vtamns Mk Dary may be sted on abes as Mk, mk sods, non-fat mk sods Yogurt, kefr Whey Cream, sour cream, haf & haf, whpped cream Lactose, actabumn Cheese, cream cheese, cottage cheese Butter or artfca butter favor Buttermk or buttermk sods Casen, casenate, sodum casenate (check ab resuts for + casen) Foods key to contan dary: Butter and many margarnes Shakes and hot chocoate mxes and drnks Many non-dary products (coffee creamer, whpped toppng) Many baked goods (bread, crackers, desserts) Many bakng mxes (pancake mx) Macaron and cheese Canned foods (soups, spaghett, ravo) Mashed potatoes (often prepared wth butter and/or mk) Many saad dressngs (ranch, bue cheese, creamy, Caesar) Creamy, cheese, or butter sauces (often on vegetabes or meats) Cream soups and chowders Dary-Free Sources of Cacum: Soy products ke tofu, tempeh, and cacum fortfed soymk Cacum fortfed rce mk Green eafy vegetabes (kae, spnach, romane ettuce, etc) Brocco Canned samon wth bones Sardnes Beans (kdney, pnto, navy, soy) Cacum fortfed orange juce Fgs Rhubarb Back strap moasses Amonds Wheat Wheat and wheat products may be sted on abe as Wheat, hard wheat, red wheat, stone ground wheat, cracked wheat Four, enrched four, unenrched four, beached or unbeached four Graham four Durum four Wheat bran Wheat germ Wheat berres Bugur Farna Semona Foods key to contan wheat: Baked goods, bakng mxes (cakes, cookes, bscuts etc) Pancakes, waffes, doughnuts, muffns, crepes, and some corn breads Cereas Crackers, pretzes, and other snack foods Wheat four tortas Pasta and noodes Breaded and battered foods nstant breakfast, mated and Postum drnks Beer and whskey Some soups and bouon cubes Graves and sauces thckened wth four Luncheon meats (boogna, ham) and meat oaf ce cream cones Dumpngs, croquettes, or pattes Soy sauce Corn Corn may be sted on abe as Bakng powder Maze Starch cerea, corn, food, modfed Gucose syrup Homny Vegetabe gum, proten, paste, starch Hgh fructose corn syrup Masa harna Food key to contan corn: Cereas Beverages and acoho Baked goods Jams and jees Snack foods Cookes Syrups De meats Grts Candes Homny nfant formuas Popcorn Other convenence foods Canned fruts 7

9 Egg Aways read ngredent sts on food abes You d be surprsed how many foods contan egg Be aware that most egg repacers do not equa the nutrent quaty of rea eggs hey ony repace the structura quaty of eggs here are other good quaty proten foods to choose from such as fsh, chcken, meat, beans, and soy Lqud egg repacers, such as Egg Beaters, are made of egg whtes, and, therefore, shoud not be used as aternatves to egg Eggs may be sted on food abes as Egg proten Ovabumn Egg whte Ovomucod Egg yok Ovomucn Abumn Vten Gobun Ovovten Lvetn Powdered egg Foods that may contan egg: Baked goods Macaroons Batter mxes Mated drnks Bavaran cream Marshmaows Boed dressng Mayonnase Bouon Meat oaf Breaded foods Merngues Breads Noodes Cake fours Pancakes Creamy fngs Puddngs Custards Quche Egg drop soup Saad dressngs Fan Sauces French toast Sausages Frtters Souffé Frostng artar sauce Hoandase sauce Waffes ce cream Mods Aergc reactons to mods can be brought on by both the nhaaton and ngeston of mod spores Mod senstvty has been shown to provoke respratory probems, as we as rrtabe bowe symptoms Foods that contan mod (aspergus and pencum): [Some of the foods sted beow are processed wth mods (*) Others are prone to mod growth] Back tea* Breads* Cheeses* Chocoate* Frut juces* Fruts Grans Jees and jams Mated grans Mso soup* Nuts (pstachos and peanuts n partcuar) Sated meats (eg, ham, bacon) Soy sauce* omato products (ketchup, tomato sauce, spaghett sauce)* Beers and wnes Ways to avod mod growth on foods: Keep food refrgerated Mods grow best n warm condtons (e, ktchen cabnet, above the stove, on the countertop), and they grow sower n cod condtons (e, the freezer or refrgerator) Do not eat food wth vsbe mod Dscard mody, soft foods (eg, soft cheeses, sour cream, yogurt, berres, eafy vegetabes, bananas, meons) Save hard or frm foods (eg, hard cheese, be peppers, carrots, brocco, garc, onons, appes) by cuttng away sma mod spots wth a knfe Eat fresh foods Do not buy a ot of food at a tme Synonyms for Food ngredents Casen, casenate Mk Cerea bnder Usuay wheat Cerea fer Usuay wheat Cerea proten Usuay wheat Cerea starch Usuay wheat or corn Dextrose A sugar derved from corn Edbe starch Usuay wheat or corn Four Usuay wheat four Fructose A type of sugar Gucose syrup A sugar usuay derved from corn Hydroysed proten Usuay yeast Hydroysed vegetabe proten Usuay yeast Lactabumn Mk Lactose Mk sugar Leavenng Yeast Lecthn Usuay egg or soya Matose A type of sugar Modfed starch Usuay wheat or corn Ovabumn Egg Starch Usuay wheat or corn Sucrose Sugar Vegetabe o Usuay a mxture of os, ncudng corn o Vegetabe proten Usuay soya 8

10 4-Day Rotaton Det Aternatve Foods Substtutes for Mk: Soy soy mk, soy cheese, soy yogurt, soy sour cream, soy cream cheese, soy creamer (Sk ), soy frozen desserts Rce rce mk, rce cheese, rce butter, Rce Dream desserts Amond mk and cheese Oat mk and cheese Potato mk (hgh n starch and no proten) 100% vegetabe o, non-hydrogenated aternatve to butter or margarne Ex Spectrum or Earth Baance Spread Rce-based puddng (chocoate, vana, butterscotch, banana, and emon) Ex magne Puddngs Substtutes for Wheat: Cereas amaranth, met, or kamut* fakes; puffed rce, met or corn; and grts or oatmea Grans rce, amaranth, met, qunoa, barey, buckwheat, teff, corn, kamut*, wd rce Fours potato, rce, soy, barey, buckwheat, corn, teff, tapoca Breads met, teff, kamut* or rce bread Pastas corn, qunoa, ent, and rce hckeners cornstarch, potato starch, arrowroot or kuzu Snacks or sdes rce crackers and cakes, poenta, corn tortas * Guten-senstve peope may not toerate kamut Substtutes for Eggs: ENER-G egg repacement powder 1 tbsp bakng powder 1 tsp geatn (for puddngs and custards) 2 tbsp four 1/2 tsp o 1/2 tsp bakng powder 2 tbsp water 2 tbsp water 1 tbsp vegetabe o 1/2 tsp bakng powder 1 tbsp faxseed powder 3 tbsp warm water 1 tbsp geatn or 1 tbsp frut pectn (Sure Ge ) 3 tbsp warm water Non-fat yogurt, mashed banana, appesauce, pumpkn, or other pureed frut or vegetabes are good repacements for eggs n muffns or cakes o repace eggs n casseroes, burgers, or oaves try mashed vegetabes, tahn, nut butters, or roed oats Substtutes for Soy: Legumes & Beans green pea, kdney bean, peanut, ent, spt pea, butter bean, ma bean, chckpea, back-eyed pea, carob, green bean, snap bean, strng bean, azuk, whte bean, fava bean, garbanzo bean, northern bean, pnto bean, back bean, snow pea, navy bean Fours potato, rce, ent, barey, buckwheat, corn, teff, amaranth, tapoca, qunoa, spet, kamut Cow or goat mk and cheese Rce mk and cheese Oat mk and cheese Substtutes for Mustard (seed or greens): Condments resh, mayonnase, tomato sauce, vnegar, sasa Seasonngs onon, garc, whte or back pepper, bas, oregano Greens coards, turnps, kae, spnach Substtutes for una/samon: Other fsh bass, codfsh, founder, grouper, mah mah, muet, habut, orange roughy, perch, sardne, red snapper, scrod, soe, trout, whtng, mackere Lean meats amb, pork, chcken, turkey, beef, vea, buffao Proten rch foods nuts, seeds, beans, egumes, eggs, dary or soy products Substtutes for Peanut: Nuts/seeds soynuts, amonds, wanuts, sunfower seeds, braz nuts, pecans, cashews, pumpkn seeds, pne nuts, pstachos Nut butters sesame, cashew, amond Substtutes for Beef/Pork/Chcken/urkey: Other meats amb, mutton, fsh, buffao Proten rch foods nuts, seeds, egumes, dary products, eggs Vegetabe-based proten tofu, VP (texturzed vegetabe proten), vegge burgers, tempeh (soy) Substtutes for Corn: Vegetabes acorn squash, butter cup squash, banana pepper, peas, carrots, butter nut squash, pumpkn, sweet potato, tomato, beans, yams, red pepper, yeow squash, wnter squash, and eggpant Grans rce, amaranth, met, qunoa, barey, buckwheat, teff, kamut hckeners tapoca starch, potato starch, arrowroot or kuzu Snacks or sdes rce crackers and cakes, four tortas 9

11 CYNHAPASQUELLA CONAC f you have any questons regardng your test resuts, pease contact one of our heath coaches at phone: ema: nfo@cynthapasqueacom fax: For addtona testng optons, pease vst Wth ove, heath, support, and encouragement, Cyntha Pasquea, CCN, CHLC, CWC he Pasquea nsttute 9701 Wshre Bvd Foor 10 Bevery Hs, CA Phone: Fax: Ema: nfo@cynthapasqueacom