Understanding IgG Food Sensitivity Testing
Reviewing an IgG Food Sensitivity Report and Building an Functional Nutrition Plan
After the last blog and podcast on IgG food sensitivity testing I received many messages asking for a more information. I though it'd be helpful if I showed you and talked you through with this video.
Objective
Use an IgG food sensitivity report to identify inflammatory foods, guide temporary elimination or rotation, and create a practical nutrition plan that supports gut healing and reduces chronic inflammation.
Key Steps
1. Confirm what the test measures and why it matters 0:16
Verify that the report is an IgG food sensitivity panel, not an IgE allergy test.
Explain that IgE reactions can be severe and immediate, while IgG results indicate foods the body is currently having difficulty processing.
Reinforce that even healthy foods can appear reactive when the gut is inflamed or compromised.
2. Understand the purpose of food sensitivity testing 0:48
Use the test to help give the gut a break and reduce inflammatory load.
Recognize that gut imbalance can contribute to:
Acid reflux / GERD
Indigestion
Bloating and gas
Constipation or diarrhea
Leaky gut and systemic inflammation
Treat the test as a tool to support gut repair and reduce immune stress.
3. Review the reaction class scale before making recommendations 1:56
Read the report’s reaction classes from very low to very high.
Apply the following general actions:
Very low: Usually tolerated; can often be consumed within reason.
Low to moderate: May cause inflammation; typically eliminate for up to 3 months.
Level 1: May be eliminated for about 1 month or rotated cautiously depending on the person.
Level 2: Eliminate longer than level 1.
Level 3–4: Significant inflammatory burden; eliminate for 3–6 weeks or longer as clinically appropriate.
4. Address dairy reactions first 2:56
If dairy appears in the 1s or higher, recommend eliminating dairy.
For stronger reactions, avoid rotating dairy back in during the initial reset period.
Suggested elimination window: 8–12 weeks.
If alternatives are needed, consider:
Goat milk or goat cheese
Sheep milk or sheep cheese
Examples: Manchego or Feta
5. Remove reactive grains and legumes 3:40
Identify reactive items such as:
Kidney beans
Green beans
Green peas
Lentils
Walnuts (if listed as reactive)
Explain that legumes and similar foods may contain lectins and phytates, which can contribute to inflammation.
Eliminate foods that are otherwise healthy but currently reactive for the individual.
6. Eliminate gluten and wheat when reactive 4:14
If the report shows gluten or wheat reactivity, recommend a gluten-free and wheat-free approach.
Consider removing most grains during the initial healing phase if multiple grain reactions are present.
Reassess later only after inflammation has improved.
7. Reduce reactive vegetables and other healthy foods 4:32
Review vegetables such as carrots and garlic if they appear reactive.
Explain that healthy foods can still trigger inflammation when the body is challenged.
Temporarily reduce or remove these foods based on the reaction level and overall symptom burden.
8. Remove reactive animal proteins and eggs 5:04
If the report shows reactivity to foods such as:
Beef
Eggs
Pork
Recommend eliminating them during the reset phase.
If food variety becomes too limited, build a strategic rotation plan with minimal long-term restrictions after the initial cleanup period.
9. Address herbs, spices, and miscellaneous reactive foods 5:29
Check for reactivity to herbs, spices, cocoa, chocolate, and other miscellaneous items.
Explain that repeated exposure to reactive foods can contribute to:
Brain fog
Gas and bloating
Indigestion
Joint aches and pains
Weight-loss resistance
Remove these items when they appear in moderate or higher reaction categories.
10. Identify fruit and Candida-related concerns 6:11
Review fruit reactions and note any foods that fall into the 1–2 range.
If Candida is high on the report, create a plan to reduce its fuel source.
Limit or control sugars from:
Fruit
Grains and other carbohydrate sources
Build the food plan to support reducing yeast overgrowth and inflammation.
11. Translate the report into a practical food plan 6:40
Summarize all tested foods into a clear list of:
Low
Moderate
Very low
High
Very high
Use the report to guide a personalized elimination or rotation plan.
Make sure the plan is realistic, sustainable, and based on the person’s current inflammatory burden.
12. Explain the testing method and set expectations 6:56
Inform the client that this is a blood spot test.
Set expectations that results typically take a couple of weeks.
Clarify that this is not a forever test and does not mean the person can never eat those foods again.
Emphasize that the goal is to calm inflammation now and reintroduce foods later if appropriate.
13. Connect food sensitivity results to the broader reset strategy 7:10
Reinforce that chronic low-grade inflammation is linked to major chronic illness.
Position food testing as one part of a broader reset that also addresses:
Nervous system regulation
Nutrition
Movement
Recovery
Hydration
Nutrient deficiencies
Toxicities
Use the report as a foundation for reducing guesswork and frustration.
14. Provide follow-up support and next actions 7:50
Invite questions after the report review.
Direct the client to follow up by email or private message if they need clarification.
Encourage them to use the information to make better nutrition decisions and begin the plan immediately.
Cautionary Notes
Do not confuse IgG sensitivity results with IgE allergy testing; they are not the same.
Do not tell clients that reactive foods are permanently forbidden unless there is a separate medical reason.
Avoid overly restrictive plans that leave the person without enough food options; adjust with a rotation strategy when needed.
If symptoms are severe or the client has a known medical condition, coordinate with a qualified healthcare professional.
Reintroduction should be gradual and based on symptom improvement, not just the passage of time.
Tips for Efficiency
Start by sorting foods into three buckets: remove now, rotate later, and generally tolerated.
Use the reaction class page first so you do not waste time reviewing every food individually.
Build meal plans around the foods that remain safe rather than focusing only on restrictions.
Keep a simple tracking sheet for symptoms, energy, digestion, and cravings during the elimination period.
Reassess after the initial elimination window to determine which foods can be reintroduced one at a time.
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