The 120 Food Intolerance Test




Foods Tested

Grains: Barley, Corn (Maize), Durum Wheat, Gliadin, Oat, Rice, Rye Flour, Wheat / Buckwheat, Millet, Rapeseed, Wheat Bran
Dairy: Cow’s Milk, Egg White, Egg Yolk / Goats Milk / Sheep Milk
Meats: Beef, Chicken, Lamb, Pork, Turkey / Duck, Veal, Venison
Fish: Cod, Crab, Haddock, Lobster, Plaice, Shrimp/Prawn / Oyster, Salmon, Trout, Tuna / Herring, Mackerel, Mussel, Scallop, Sole, Swordfish, Turbot
Vegetables: Bean (red kidney), Bean (white haricot), Broccoli, Cabbage, Cauliflower, Pea, Potato, Soya Bean / Brussel Sprout, Carrot / Asparagus, Aubergine, Bean (Green), Beetroot, Celery, Chicory, Cucumber, Leek, Lentil, Lettuce, Onion, Peppers (Mixed), Spinach
Fruits: Apple, Blackberry, Grapefruit, Lemon, Orange, Raspberry, Strawberry / Avocado, Cherry, Grape, Lime, Pineapple / Apricot, Banana, Blackcurrant, Cranberry, Kiwi, Melon (Honeydew), Nectarine, Olive, Peach, Plum, Tomato
Herbs & Spices: Garlic, Ginger, Mustard Seed, Peppercorns (B/W), Red Chilli / Basil, Cinnamon, Clove, Coriander, Cumin, Dill, Hops, Mint, Nutmeg, Parsley, Sage, Sesame Seed, Thyme, Vanilla
Nuts: Almond, Cashew Nut, Hazelnut, Peanut / Brazil Nut, Pistachio / Coconut, Walnut
Other: Yeast (baker’s), Yeast (brewer’s) / Mushroom / Carob, Cocoa Bean, Coffee, Sunflower Seed, Tea (Black), Tea (Green)

*Gliadin: A glycoprotein (a carbohydrate plus a protein) within gluten. Gliadin is found in wheat and some other grains, including oats, rye, barley, and millet. People with coeliac disease, Crohn’s disease, and other conditions may be sensitive to gliadin in the diet. In these conditions, antibodies to gliadin can often be detected in the blood.
** alpha-lactalbumin is an important whey protein in cow’s milk
*** beta-lactoglobulin is the major whey protein of cow’s milk