Sunday, November 4, 2018


   Seven days after mailing off his dried blood sample, the results came back suggesting Stukus was sensitive to sesame, sunflower, black walnuts, cashews, watermelon, yogurt, carrots, cottage cheese, asparagus, tarragon, safflower, tomatoes, brewer’s yeast, broccoli, chicken, barley, soy beans, baker’s yeast, white potatoes, cow’s milk, cheddar and mozzarella cheese. Twenty-two foods.
   “It even broke down mozzarella versus cheddar cheese, which is just ridiculous,” said Stukus, a pediatric allergist at Nationwide Children’s Hospital in Columbus, Ohio.
    In a live Twitter video, Stukus shared his experience with the IgG test, which identifies immunoglobulin G, the most common antibody found in blood and other bodily fluids. It plays an important role in the body’s immune system, but IgG tests claim to be able to identify food sensitivities associated with headaches, lethargy, brain fog, memory problems, depression, insomnia, ADHD, bloating, puffiness and an astonishing array of other symptoms. Once the “reactive” food is eliminated from someone’s diet, unpleasant symptoms are supposed to disappear.
  Except, according to allergy and immunology groups the world over, the test is a marketing gimmick wrapped in pseudoscience and has never been scientifically proven to be able to accomplish what it claims to do.

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