Knowledge is power – why a food intolerance test may save your life.

For some years now, in the quest to achieve better health and vitality, I have moderated my diet and used organic high quality supplements with the intention of enjoying a long life without the chronic illnesses that are so common in our 21st century world. I have used muscle testing, with the help of my lovely Kinesiology therapist Louise Bourne; taken on board the advice from the “Eat right for your blood type” book by Dr D’Adamo (and used their useful app), explored many theories on the best diet to have, such as the work of Steven Gundry MD and his approach about lectins in foods and their effects on inflammatory diseases such as arthritis, and I undertake regular Shiatsu sessions with Alison Glover to balance my system and make sure everything stays working as it should, especially in terms of my digestion and elimination (!!) which has always been an area of concern for me.



Specifically, as is quite common these days and some would say “trendy”, I suspected a few years ago that I am sensitive to gluten and wheat, and possibly to cows’ milk and omitted these from my diet for a year or so. This was tiresome and boring and I felt restricted and deprived of these foods that I really like and would often “cheat”. Incidentally, it is usually the foods that do us more harm that we crave!! My research suggested that older forms of wheat such as spelt were more easily tolerated and that it seemed ok to replace my cows’ milk products with goats’ or sheep’s’ milk choices so it softened the blow to modify my intake instead of cutting them out entirely.


However, before I left the UK for my current trip to Spain, I completed a food intolerance test and received my results just in time for my holiday.


My blood sample was sent off to test the reactivity towards 160 foods and the results are very interesting indeed!! The report has a simple traffic light system. A numerical value is displayed in a coloured box adjacent to each food, which represents the concentration of IgG antibodies detected for each food. Foods are categorised as ELEVATED  (red) , BORDERLINE (orange) or NORMAL (green), depending on the antibody level detected.


Out of over 140 foods, this shows the 5 I have an intolerance to and 3 more that I should consider avoiding.

Out of over 140 foods, this shows the 5 I have an intolerance to and 3 more that I should consider avoiding.

It is clear from this report what my food intolerances are. So, although I am pretty-devastated that I am sensitive to ALL dairy products it is good to see that I am NOT gluten intolerant and can have some forms of grains and only have a borderline sensitivity to wheat itself.  The other clear message is that I need to drop the beer – my “local” serves the best “Hophead” ale which I have occasionally when I sing and play at our music sessions, as brewers’ yeast and barley are a no-no.


The amazing thing I have experienced with this exercise, is that now that I know for sure what I should and shouldn’t eat or drink, I feel so much more relaxed making my food choices at restaurants or at home with my friends here. I don’t feel deprived suddenly and foods that I would normally crave are simply “off-the-menu”. There are so many other foods that I can choose, and it also is clearer for those around me what the “rules” are and it helps not to be offered things that I am intolerant to.

So, what is the problem with food intolerances?


Continued exposure to foods that you are intolerant to, creates inflammation in the body and can show itself is all sorts of ways including, digestive issues, migraines, auto immune diseases, poor memory, joint pains, cardiovascular disease, obesity, infertility, sexual dysfunction, depression, cancer and more. You will be more prone if you have poor digestion, an imbalance in your microbiome and/or a leaky gut. Intolerances are different to food allergies but can be inconvenient and cause immediate, mid or long term problems.


Toddler lactose or dairy intolerance

Toddler lactose or dairy intolerance

Intolerances can show at any time, as can full blown allergies. For example, it is not uncommon for toddlers to develop a lactose intolerance caused by a genetic inability to produce lactase. With this Primary Lactose Intolerance, children are able to make lactase up until around the age of two. After this, lactase production gradually ceases, and lactose is no longer able to be broken down properly and children may experience such symptoms as:

  • Wind

  • Diarrhoea

  • Bloating

  • Stomach rumbling

  • Stomach ache

  • Feeling sick

  • Vomiting


If you suspect your child has a lactose intolerance, it is advisable to take them to your GP or Physician to determine if there is true lactose intolerance or a dairy intolerance or indeed if it is another food causing their symptoms.

I do not offer testing for children under 2 years of age, but do provide a range of diagnostic and food intolerance testing as part of my Vitality Experience and Rich Woman Retreats. For individual testing and consultation please select below:


Gill Barham