The unique feature of this food immune reactivity assay is the measurement of IgG and IgA antibodies against raw and cooked food antigens that are associated with many autoimmune disorders, including dairy and eggs, grains, beans, nuts and seeds, vegetables, fruit, fish and seafood, meats, herbs, spices, gums, brewed beverages, and additives. These antibodies are detected in patients with broken oral tolerance, leaky gut, inflammation, and autoimmunity, and their detection can help in the monitoring of dietary protocols. Developed, published, and patented by Aristo Vojdani, PhD, MSc, CLS, known as the father of functional immunology, in 2009, 2014, 2015, 2017, 2018, 2019, 2020, and 2021.
