KBMO Food Sensitivity Test - FIT 22
KBMO

KBMO Food Sensitivity Test - FIT 22

Regular price $199.00 $0.00 Unit price per

Measure sensitivities of  22 different foods with this at home blood test.



The FIT 22 test evaluates 22 of the most common food sensitivities.

The foods tested are:

  • Gluten
  • Whole Wheat
  • Egg White
  • Egg Yolk
  • Cow’s Milk
  • Casein
  • Candida
  • Brewer’s Yeast
  • Banana
  • Beef
  • Broccoli
  • Coffee
  • Corn
  • Chicken
  • Peanut
  • Tomato
  • White Potato
  • Almonds
  • Pineapple
  • Salmon
  • Shrimp
  • Turmeric

WHY TEST IGG SENSITIVITIES?

Food sensitivities affect more than 100 million people worldwide

Immunoglobulin G (IgG) food testing is a useful tool for structuring elimination diets. Food sensitivities cause a range of illness and symptoms, including skin rashes and chronic intestinal diseases. Individuals with neurological, gastrointestinal, movement, and behavioral disorders often suffer from IgG food sensitivities. Unknowingly, people may continue to eat offending foods unaware of their potential adverse effects. 

Symptoms associated with food sensitivities are not immediate and may occur hours or days after the offending food was eaten because IgG food antibodies remain for a much longer time than IgE antibodies. This makes it hard to pinpoint offending foods without testing. 

FIT 22 Test

The FIT Test is a patented, multi-pathway delayed food sensitivity test. The test uses new technology that measures both IgG and Immune Complexes, the most common food-related pathways in the body.

The FIT Test measures sensitivities to up to 22 different foods and additives spanning all major food groups.

Food elimination based on the FIT Test results reduces symptoms a patient is experiencing.


Track Your Food Sensitivities in 3 Easy Steps

1. Measure

A simple finger prick blood sample is all that’s needed. Mail in the sample - it’s that easy.

2. Modify 

Once you get your results back, it can be optimized with simple dietary changes.

3. Monitor

Remove offending foods for 4 months and begin a reintroduction phase.


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