Sample ID: Your Name Dear test test, This ImuPro laboratory report contains your personalized food allergy test results and recommendations for your path to wellness. Your blood has been analyzed for the presence of specific antibodies foods to help you discover which foods are good for you and which are your unique trigger foods. We are here to support you on your path to improved health. YOUR RESULTS AT A GLANCE Number of foodstuffs Not elevated 184 Specific antibodies Elevated 31 Highly elevated 54 Total 85 out of 269 tested allergens were elevated or highly elevated If you have any questions about your ImuPro test result or about food allergies type III, do not hesitate to contact us. We wish you all the best on your wellness journey! Your Immufood Team Disclaimer: If you have an existing type I or IgE mediated food allergy previously diagnosed either by a positive IgE test or by a skin prick test or if you have any other known food related issues, please do not start eating this particular food even if the ImuPro test does not show any reaction to it. IgE-mediated food allergies can cause reactions such as anaphylactic shock, rashes, vomiting, itching etc. ImuPro identifies raised levels of antibodies to foods and provides advice based on these findings. The information in your documents does not replace the medical advice of a trained health professional. The results obtained must always be interpreted in combination with the complete clinical picture. Dietary changes must be made in consultation with a health professional, a relevant dietician or nutritional expert. Please immediately consult your practitioner in case of any health-related concerns. The specific concentrations determined by this test offer the basis for an elimination and provocation diet. We do not claim that the determined concentrations reflect the occurrence or the severeness of serious clinical symptoms. 1 of 9
Not elevated Elevated Highly elevated Fruits Apple 4.0 Fruits Sea buckthorn 40.5 Apricot 3.0 Strawberry 6.1 Avocado 4.7 Watermelon 12.0 Banana 4.5 Yellow plum 3.0 Blackberry 6.1 Blueberry 4.5 Cherry 5.7 Cranberry 2.7 Currant 12.0 Date 5.6 Fig 4.5 Gooseberry 3.9 Grape / Raisin 3.8 Grapefruit 5.8 Guava 3.1 Honeydew melon 5.4 Kiwi 18.2 Lemon 3.7 Lime 132.3 Lingonberry 5.1 Lychee 7.6 Mandarin 5.6 Mango 18.0 Nectarine 3.1 Orange 5.8 Papaya 5.7 Peach 3.7 Pear 4.2 Pineapple 4.3 Plum 5.7 Pomegranate 4.5 Prickly pear 4.7 Quince 4.7 Raspberry 5.6 Rhubarb 5.2 Cereals containing gluten Barley* 4.7 Gluten 74.0 Kamut 21.5 Oats 21.6 Rye 26.8 Spelt 41.1 Wheat 55.7 Cereals w/o gluten and alternatives Amaranth 26.1 Arrowroot 6.3 Buckwheat 16.4 Carob 5.5 Cassava 32.3 Fonio 6.1 Jerusalem artichoke 33.2 Lupine 74.0 Maize, sweet corn 6.1 Millet 5.5 Quinoa 55.8 Rice 6.3 Sweet chestnut 22.8 Sweet potato 6.6 Tapioca 16.4 Teff 26.9 Eggs Chicken egg white < 2.5 Chicken egg yolk 140.0 Goose eggs 85.4 Quail eggs 95.7 * There are cereals containing gluten and cereals not containing gluten. Due to technical reasons, extracts of cereals normally containing gluten (e. g. wheat) and gluten itself must be measured separately. The reason is, that the extraction of gluten is possible only with very specific methods. In the case of a positive reaction to gluten, these cereals are set to the same reaction level. For example, if gluten is indicated as elevated in the report, then wheat is also indicated as elevated. This is important, because these cereals must be avoided just like gluten in order to prevent persistence of symptoms due to gluten consumption. If the measured value for a specific cereals extract is below 7.50 mg/l, the cereal may be consumed if it is commercially available as certified gluten-free. 2 of 9
Not elevated Elevated Highly elevated Vegetables Artichoke 5.8 Vegetables Spinach 6.9 Asparagus 5.7 Stalk celery 3.2 Aubergine 4.3 Sweet pepper 6.9 Bamboo shoots 85.8 Tomato 5.2 Beetroot 3.2 White cabbage 8.8 Broad bean 7.4 Broccoli 4.3 Brussel sprouts 3.6 Carrots 3.8 Cauliflower 3.9 Celeriac, knob celery 5.8 Chard, beet greens 4.3 Chickpeas 25.9 Chili Cayenne 5.4 Chili Habanero 6.6 Chili Jalapeno 25.9 Chinese cabbage 4.0 Courgette 3.6 Cucumber 3.6 Fennel 41.1 Green bean 3.9 Green pea 8.8 Kale, curled kale 3.5 Kohlrabi (Turnip cabbage) 4.0 Leek 4.7 Lentil 5.0 Molokhia 8.8 Mung bean, green gram 4.3 Okra, lady s finger 26.8 Olive 2.9 Onion 7.4 Parsnip 4.4 Potato 5.7 Pumpkin 2.9 Radish red - Radish white 4.4 Red cabbage 3.5 Rutabaga 6.1 Savoy cabbage 5.9 Soy bean 5.9 Fish and seafood Anchovy 8.5 Angler, monkfish 4.5 Blue mussels 8.5 Carp 3.3 Cod, codling 65.3 Crayfish 3.1 Eel 4.3 Gilthead bream 2.6 Haddock 5.2 Hake 3.6 Halibut 4.3 Herring 4.5 Iridescent shark, Sutchi catfish 4.0 Lobster 18.3 Mackerel 4.7 Ocean perch 4.5 Octopus 4.4 Oysters 5.9 Plaice 3.0 Pollock 4.7 Red Snapper 3.4 Salmon 2.7 Sardine 4.5 Scallop 3.6 Sea bass 65.5 Shark 4.4 Shrimp, prawn 10.4 Sole 5.7 Squid, cuttlefish 5.3 Swordfish 2.8 Trout 4.0 Tunafish 4.8 Zander 4.8 3 of 9
Not elevated Elevated Highly elevated Spices and herbs Alfalfa 55.8 Meat Beef 5.2 Allspice 6.1 Chicken 5.8 Aniseed 33.2 Deer 4.5 Basil 3.6 Duck 5.5 Bay leaf 5.0 Goat meat 5.1 Capers 21.5 Goose 6.1 Caraway 5.5 Hare 3.8 Cardamom 26.1 Lamb 3.9 Chervil 4.4 Ostrich meat 11.8 Chive 3.8 Pork 5.6 Cinnamon 4.0 Quail 4.0 Clove 22.8 Rabbit 3.1 Coriander 32.3 Turkey hen 5.6 Cumin 12.5 Veal 5.6 Dill 5.7 Venison 3.0 Garden cress 3.8 Wild boar 3.9 Garlic 65.4 Ginger 3.5 Horseradish 4.4 Juniper berry 6.9 Lavender 3.6 Lemon balm 7.5 Lovage 3.2 Marjoram 4.3 Mustard seed 5.9 Nutmeg 4.3 Oregano 4.4 Paprika, spice 10.3 Parsley 4.5 Pepper, black 18.3 Pepper, white 2.9 Rosemary 3.3 Saffron 32.0 Sage 5.8 Savory 4.3 Thyme 2.9 Vanilla 8.5 Wild garlic 4.0 Seeds and nuts Almond 32.4 Brazil nut 12.6 Cashew kernels 25.9 Cocoa bean 6.1 Coconut 32.0 Hazelnut 33.2 Linseed 32.1 Macadamia nut 5.5 Peanut 6.6 Pine nut 7.6 Pistachio 26.1 Poppy seeds 7.6 Pumpkin seeds 12.5 Sesame 4.4 Sunflower seed 22.8 Walnut 5.5 Sweeteners Agave nectar 4.3 Cane sugar 3.0 Honey (Mixture) 7.6 Maple syrup 18.3 4 of 9
Not elevated Elevated Highly elevated Milk products Camel s milk 131.9 Food additives Agar-Agar (E406) 3.1 Goat: milk and cheese 85.5 Benzoic acid (E210) 5.8 Halloumi 45.5 Carrageenan (E407) 4.0 Kefir 4.7 Curcumin (E100) 4.6 Mare s milk 139.2 Guar flour (E412) 5.8 Milk (cow) 139.4 Pectin (E440) 3.0 Milk, cooked 41.1 Sorbic acid (E200) 7.6 Rennet cheese (cow) 40.5 Tragacanth (E413) 3.8 Ricotta 40.5 Xanthan gum 5.7 Sheep: milk and cheese 95.6 Sour-milk products (cow) 131.7 Specials Aloe Vera 5.8 Salads Aspergillus Niger 3.0 Butterhead lettuce 4.1 Candied lemon peel 7.6 Chicory 5.2 Vine leaves 4.7 Dandelion 45.7 Endive 3.6 Iceberg lettuce 10.3 Lamb's lettuce 4.2 Lollo rosso 5.9 Radicchio 4.1 Algae Red algae(nori) 96.1 Spirulina 2.8 Yeast Yeast 4.5 Rocket 4.2 Romaine / Cos lettuce 18.2 Teas, coffee and tannin Camomile 4.2 Coffee 5.9 Nettle 4.3 Peppermint 5.2 Rooibus tea 4.1 Rose hip 3.9 Tannin 3.7 Tea, black 3.6 Tea, green 5.2 Mushrooms Bay boletus 6.1 Cep (boletus) 6.3 Chanterelle 5.6 Meadow mushrooms 5.0 Oyster mushrooms 16.4 Shiitake 74.3 5 of 9
GENERAL RECOMMENDATIONS Your results: The test results show that you have raised antibody titers to food(s). The amount of -positive foods indicates that your immune system responds with an adverse reaction to foods which normally should not be recognized by your immune system. Every time the positive foods are consumed, an inflammatory reaction occurs. This might weaken your entire body. It is therefore very important to stabilize your immune system by avoiding the foods to which elevated and highly elevated values of antibodies have been found. Experience shows that simple avoidance of the positively tested foods is not enough and that a diet modification in accordance with the rotation principle is required. The large number of positive reactions indicates a considerable affection of the intestinal flora and / or the intestinal barrier. Diagnostics of the intestinal flora: -mediated food allergy is commonly triggered or aggravated by disorders of the intestinal barrier. Therefore, intestinal diagnostics with subsequent recovery of the intestinal flora (colon cleansing) is essential. It may be helpful to analyze the composition of your intestinal flora and the functionality of your intestinal barrier by means of a specialized stool analysis. Please ask your physician or therapist for more information. Gluten: Elevated levels of against gluten were detected. Raised levels of antibodies to gluten may indicate the severe autoimmune disease "Coeliac disease". It must be ruled out that the reaction against gluten is due to coeliac disease. To be certain about this clinical picture, we highly recommend to do the following tests: Anti-gliadin, Anti-gliadin IgA, Anti-transglutaminase, Anti-transglutaminase IgA, Anti-endomysium. Even if coeliac disease can be ruled out, you may still suffer from a Non Coeliac Gluten Sensitivity (NCGS) in which case you may also have to eliminate gluten from your diet. Sensitivity to gluten not only leads to intestinal inflammation but is suspected to actively increase gut permeability which can also lead to several deficiencies, like iron, vitamin D and folic acid deficiencies as well as other adverse reactions to food and associated ailments, particularly outside of the gut. Other causes: In addition to a delayed food allergy, there may be a non-immune related digestive disorder or poor utilization of nutrients which can have numerous causes. You should discuss this with your attending physician or health professional. If the diet modification in accordance with ImuPro shows no improvement at all, you should take further diagnostic steps. 6 of 9
CLIENT: test test Alfalfa Almond Amaranth Anchovy Aniseed Bamboo shoots Barley Blue mussels Brazil nut Buckwheat Foods to avoid during the elimination phase: Camel s milk Candied lemon peel Capers Cardamom Cashew kernels Cassava Chicken egg yolk Chickpeas Chili Jalapeno Clove Coconut Cod, codling Coriander Cumin Currant Dandelion Fennel Garlic Gluten CLIENT: test test Foods to avoid during the elimination phase: Goat: milk and cheese Goose eggs Green pea Halloumi Hazelnut Honey (Mixture) Iceberg lettuce Jerusalem artichoke Kamut Kiwi Lemon balm Lime Linseed Lobster Lupine Lychee Mango Maple syrup Mare s milk Milk (cow) Milk, cooked Molokhia Oats Okra, lady s finger Ostrich meat Oyster mushrooms Paprika, spice Pepper, black Pine nut CLIENT: test test Foods to avoid during the elimination phase: Pistachio Rye Poppy seeds Saffron Pumpkin seeds Sea bass Quail eggs Sea buckthorn Quinoa Sheep: milk and Red algae(nori) cheese Rennet cheese (cow) Shiitake Ricotta Shrimp, prawn Romaine / Cos Sorbic acid (E200) lettuce Sour-milk products (cow) Spelt Sunflower seed Sweet chestnut Tapioca Teff Vanilla Watermelon Wheat 7 of 9
CLIENT: test test White cabbage Foods to avoid during the elimination phase: 8 of 9
Allowed in 4-day rotation Meat Beef Chicken Deer Duck Goat meat Goose Hare Lamb Pork Quail Rabbit Turkey hen Veal Venison Wild boar Fish and seafood Angler, monkfish Carp Crayfish Eel Gilthead bream Haddock Hake Halibut Herring Iridescent shark, Sutchi catfish Mackerel Ocean perch Octopus Oysters Plaice Pollock Red Snapper Salmon Sardine Scallop Shark Sole Squid, cuttlefish Swordfish Trout Tunafish Zander Eggs Chicken egg white Fruits Apple Apricot Avocado Banana Blackberry Blueberry Cherry Cranberry Date Fig Gooseberry Grape / Raisin Grapefruit Guava Honeydew melon Lemon Lingonberry Mandarin Nectarine Orange Papaya Peach Pear Pineapple Plum Pomegranate Prickly pear Quince Raspberry Rhubarb Strawberry Yellow plum Vegetables Artichoke Asparagus Aubergine Beetroot Broad bean Broccoli Brussel sprouts Carrots Cauliflower Celeriac, knob celery Chard, beet greens Chili Cayenne Chili Habanero Chinese cabbage Courgette Cucumber Green bean Kale, curled kale Kohlrabi (Turnip cabbage) Leek Lentil Mung bean, green gram Olive Onion Parsnip Potato Pumpkin Radish red - Radish white Red cabbage Rutabaga Savoy cabbage Soy bean Spinach Stalk celery Sweet pepper Tomato Milk products Kefir Salads Butterhead lettuce Chicory Endive Lamb's lettuce Lollo rosso Radicchio Rocket Mushrooms Bay boletus Cep (boletus) Chanterelle Meadow mushrooms Sweeteners Agave nectar Cane sugar Teas, coffee and tannin Camomile Coffee Nettle Peppermint Rooibus tea Rose hip Tannin Tea, black Tea, green Spices and herbs Allspice Basil Bay leaf Caraway Chervil Chive Cinnamon Dill Garden cress Ginger Horseradish Juniper berry Lavender Lovage Marjoram Mustard seed Nutmeg Oregano Parsley Pepper, white Rosemary Sage Savory Thyme Wild garlic Food additives Agar-Agar (E406) Benzoic acid (E210) Carrageenan (E407) Curcumin (E100) Guar flour (E412) Pectin (E440) Tragacanth (E413) Xanthan gum Yeast Yeast Seeds and nuts Cocoa bean Macadamia nut Peanut Sesame Walnut Specials Aloe Vera Aspergillus Niger Vine leaves Algae Spirulina Cereals w/o gluten and alternatives Arrowroot Carob Fonio Maize, sweet corn Millet Rice Sweet potato Alfalfa Almond Amaranth Anchovy Aniseed Bamboo shoots Barley Blue mussels Brazil nut Buckwheat Camel s milk Candied lemon peel Capers Cardamom Cashew kernels Cassava Chicken egg yolk Chickpeas Chili Jalapeno Clove Coconut Cod, codling Coriander Cumin Currant Dandelion Fennel Garlic Gluten Goat: milk and cheese Goose eggs Green pea Halloumi Hazelnut Honey (Mixture) Iceberg lettuce Jerusalem artichoke Kamut Kiwi Lemon balm Lime Linseed Lobster Lupine Lychee Avoid for at least 5 weeks Mango Maple syrup Mare s milk Milk (cow) Milk, cooked Molokhia Oats Okra, lady s finger Ostrich meat Oyster mushrooms Paprika, spice Pepper, black Pine nut Pistachio Poppy seeds Pumpkin seeds Quail eggs Quinoa Red algae(nori) Rennet cheese (cow) Ricotta Romaine / Cos lettuce Rye Saffron Sea bass Sea buckthorn Sheep: milk and cheese Shiitake Shrimp, prawn Sorbic acid (E200) Sour-milk products (cow) Spelt Sunflower seed Sweet chestnut Tapioca Teff Vanilla Watermelon Wheat White cabbage 9 of 9