Soy is considered a highly antigenic food and is one of the 8 major allergens found in Western food processing
The Soy Sensitivity test is used to assess sensitivity to multiple peptides in soy, including GMO and non-GMO varieties.
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Soy in the United States is almost entirely genetically modified (GM) and, like corn and other GM crops, contains “cry” proteins, a pesticidal protein added during genetic modification and which, when combined with complementary herbicides during growing, may contribute to health problems in humans and other mammals, particularly increased adiposity and immune abnormalities.
Because soy is so ubiquitous in the food, beverage, and pharmaceutical industry in the US, sensitivity to soy can often be difficult to detect through simple elimination diets alone. Testing for antibodies to peptides in soy is the only way to definitively assess a patient for soy sensitivity. Conditions and symptoms associated with soy sensitivity include: