What is Food-Related Inflammation?

Everyone on daily life has experienced inflammation in one way or another: muscle pain, rashes, gastrointestinal problems and many other discomforts.
They are all sustained by inflammatory responses.
Current scientific research is constantly highlighting the relationship between an unbalanced diet, inflammation, and the maintenance of specific diseases and conditions.
Considering that our dietary habits can be both, a source of inflammation or a solution to our symptoms, it’s really important to know the level of food-related inflammation and the specific actions that we can take to reduce it and restore our well-being.

How to recognize the signals of inflammation?

Modern Immunology explains that arthritis, dermatitis, colitis, autoimmune diseases, headache and migraine, cough, acne, rhinitis, swelling, cystitis, and recurrent candidiasis, are the relief valves of a symbolic “pressure cooker” that represents the inflamed organism.
Science has shown us that food can induce several types of inflammation that can be detected by our Food Inflammation System.
The test consists on a capillary blood sample from a small puncture on your fingertip. It is subsequently shipped to a specialized laboratory for analysis. The results are then sent to a certified medical board of specialized physicians in food inflammation, who analyze your data and prepare your medical report.
This document describes in detail a suggested rotation diet, tailor-made on your needs and that uses a method similar to weaning. These actions will allow you to fight inflammation and recover the natural relationship with food.

Food Inflammation Test

The GEK Lab Food Inflammation Test is the only exam that measures the level of food-related inflammation of the organism, guiding towards the regain of well-being thanks to the identification of the Personal Food Profile and the consequent practical tools explained in detail in the medical report.

The Food Inflammation Test consists of 3 fundamental elements explained here below: Personal Food Profile, Levels of Inflammation and Genetic Component.

Personal Food Profile

In recent years, studies have documented that Immunoglobulins G (IgGs) are indicators of contact with food, and can be considered as “spies” of how repetitive or redundant is our diet.
The levels of food-specific IgGs define the Personal Food Profile indicating which food or food groups you have been excessively or continuously eaten and should be controlled through a rotation diet.
The IgG levels vary from one individual to another, that’s why the results are entirely personalized.
Based on its Immunological response food can be clustered in Great Food Groupsbecause, in fact, our immune system does not recognize the single food like bread, pasta, crackers; it recognizes wheat proteins.
The most important food groups in the European population are Wheat and Gluten, Milk, Yeast and Fermented Products, Nickel sulfate, and Cooked oils.

BAFF and PAF

Our organism produces several proteins as a reaction to combat an inflammatory state. Among them, BAFF (B cell Activating Factor) and PAF (Platelet Activating Factor) have been shown to increase in response to food-related inflammation.
Therefore measuring and knowing the levels of these cytokines is relevant to understand your food inflammation levels.
An effective dietetic approach can reduce BAFF and/or PAF levels, as well as the resultant inflammation. The scientific evidence suggests that wrong eating habits can keep the level of these two cytokines high.
At the same time, an adequate nutritional approach can bring the body back to a condition of equilibrium by modulating the inflammatory responses.

Genetic component

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Within our cells, DNA (deoxyribonucleic acid) is the molecule that contains all the information necessary for the proper functioning of the whole organism. Just like in a book, within the DNA of the cell are the “words,” i.e. genes, able to “give orders” to produce the proteins necessary for the proper functioning of the entire cell.
Every single change in the DNA sequence is a mutation and may result in an alteration in the composition of the same protein or the regulation of its expression.
The TNSF13B gene encodes for the BAFF protein. The presence of a specific mutation in this gene correlates with a genetic susceptibility to increase the production of this inflammatory cytokine in response to different stimuli. It is a predisposition that can be effectively controlled by activating the most suitable epigenetic mechanisms: lifestyle, nutrition, physical activity, and personalised supplementation.

The Report of Food Inflammation Test

The outcome of the GEK Lab Food Inflammation Test is a medical report of more than 30 pages that can include, depending on the purchased product, the following sections:

Indication of inflammation levels by measuring BAFF and PAF
Evaluation of the genetic component by DNA analysis
Identification of the Great Food Groups that you’ve been lately eating repetitively and excessively: Personal Food Profile
Analysis and medical interpretation of laboratory results
Detailed information regarding the Great Food Groups
Rotation diet schemes to recover the physiological relationship with food
Lists of foods always permitted and to rotate in your diet according to the report
Personalized advice for effective intervention on inflammation
Letter to your doctor
Laboratory results

The test can be purchased by choosing one of the three different options:

Personal Food Profile
Food Inflammation Test
Food Inflammation Test with Genetic Component

Here are the details of what you get with each option

BMT Food Inflammation Test:

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Recovery

Without Elimination