1. The Historical Development

American immunologist, T. Randolph, first recognised the important difference between allergy and intolerance. Two British doctors, R. MacKarness and A. Hodson brought this knowledge in the UK in the mid 70’s. They both worked with Randolph in America. Martin worked and trained with Hodson in the early 80’s and is our link back to those original pioneers. He has dedicated a chapter (chapter 13) in his book to these pioneers.

  1. The Elimination Diet

The elimination diet was developed by these original pioneers and is still regarded by all concerned as the “gold standard”. However, the downside of the elimination diet is that you are working blind as the whole approach is based upon an “educated guess” as to which foods you should start eliminating. Given that the person could be intolerant to several different foods and several different combinations of different foods, the chances of a successful outcome are very low. Though the pioneers never lived to see the introduction of the IgG test, they firmly believed that a scientific test would one day be developed to help practitioners track these problem foods.

  1. The Launch of the New IgG test in Ireland  

Having worked with the elimination diet since 1983 and having trialled the new IgG food intolerance test for some considerable time, Martin Healy was the first to launch this new IgG Food Intolerance test into the Irish market in 1999. The test was developed at the laboratories of Cambridge Nutritional Sciences UK.

  1. Cambridge Nutritional Sciences (CNS)

CNS did all the original research and development and they continue to perfect the test. Their primary strength is in research & development and they then sell on the technology to other laboratories internationally. Some of the features of their test include:

  • The new test is state-of-the-art microarray test technology and is fully CE marked
  • The test is available in over 100 laboratories internationally. From Europe, Middle East, Asia, China, India, S. America to Canada etc.
  • Because of the advancement of this new microarray technology, foods are no longer tested in food groups. With many of the older tests, you end up avoiding a whole group of foods because the test is not able to identify the individual problem food within that group.
  • Rather than getting a +1, +2, +3 food test result, each food receives its individual IgG antibody score with the CNS test system.

 

  1. CNS – Additional Tests

Cambridge developed a list of additional tests to support practitioners in the clinic. Many of these tests augment the information the practitioner has already gained from the food intolerance test report. For example:

  • The Coeliac Test

A useful test for clients when their test result indicates a large number of foods with a high IgG antibody score or with a family history of coeliac disease.

 

  • Candida Albicans Test

A useful test for clients showing and yeast intolerance or symptoms of yeast infection.

 

  • Vitamin D Test

A very useful test given our Irish climate and the vital role Vitamin D plays is supporting the immune system and bone integrity.

  • Thyroid Antibody Test

A very useful test given that many patients suffering with food intolerance also suffer with thyroid issues

 

  1. Test for Goat’s Milk & Spelt

Goat’s milk is tested on the CNS food intolerance test. Given that cow’s milk intolerance is so common and given the calcium issues associated with avoiding all dairy products, it is really useful to know if goat’s milk products (cheese, yoghurt) will work for the client. We know that approximately 50% of people with an intolerant to cow’s milk can tolerate goat’s milk products.

Spelt flour (bread) is tested on the CNS food intolerance test. Given that wheat intolerance is also very common, it is really useful to know if your client can tolerate spelt bread. It is much nicer to eat and a much better wheat bread alternative. Many of the wheat free breads available are very processed