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Epixlife Test for Food Sensitivities

Same products may not always be good for you

Sensitivity is also a reaction to nutrition and the inability of the body to assimilate certain components. It is similar to intolerance, but is often less understandable and manifests itself differently - general malaise, headaches, weakness...



food sensitivities digestion

How does the sensitivity express itself?

The effects food sensitivities might cause are not life-threatening, but can be quite unpleasant -joint pain, stomach pain, fatigue, rashes - and generally they can worsen the quality of your life.

The good news is that unpleasant reactions to foods, especially food sensitivities, can fade over time as our body, immune system, and gut microbiome are constantly changing together with continuous self-renewal of cells determined by our gene expression.

Sensitivity, NOT Allergy

It is important to reiterate that this test is NOT for allergy. It is easy to confuse allergy and sensitivity or intolerance as the different terms are often used interchangeably, which leads to misinterpretation.

What is the difference?

Allergy and sensitivity are not the same. Of course, if someone is allergic to a food item it could be described as being ‘sensitive’ however as a health condition allergy is different from sensitivity or intolerance.

If an allergy you usually have since childhood, then food intolerances and sensitivities usually appear over time - on average after 20-25 years. As we are getting older, our metabolism slows down, which means that it is more difficult for our body to process some food components in the same amounts.

In most cases of food sensitivity, a person can consume a certain amount of a product to which the body is sensitive, without feeling any deterioration in well-being.



food allergy sensitivity

Foods that most commonly cause sensitivity:


gluten grain sensitivity 1400
Gluten-containing cereals:

Wheat, Rye, Barley


vegetable sensitivity 1400
Vegetables of Solanaceae family

Tomatoes, peppers, eggplants, and potatoes contain alkaloids that can provoke inflammation for some people.


Other vegetables

Artichokes, asparagus, beets, celery, garlic, onions, leeks, savoy cabbage, sweet peas, corn and etc.


mushroom sensitivity
Mushrooms

legume sensitivity 1400
Legumes

Beans, lentils, chickpeas, edamame are often the staple food for those who follow a plant-based diet. But some people find it difficult to metabolize the lectins that are abundant in legumes.

The greatest number of problems are caused by peanuts (it refers to legumes, not nuts) and soy products - tofu, miso.


egg sehnsitivity 1400
Eggs

The yolk contains many nutrients, but the egg protein can cause intolerances and inflammation.


milk sensitivity 1400
Milk products

fruit sensitivity 1400
Fruits

Apples, mangoes, nectarines, peaches, pears, plums, watermelon and more.


Avoid for 90 Days only!

The goal of food sensitivity treatment is NOT to permanently remove these foods from the diet but to heal the gut flora. At the end of the 90-day elimination diet, you can safely return to your favorite dishes.

Find out your Food Sensitivities

If you feel that there are some foods that you might be sensitive to, but don't know which exactly, maybe it is the right moment to get our test and check it up.

Together with your test results, you will receive a personalized plan for the next 90 days that will help you to improve nutrient absorption and optimize your health and wellbeing.

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