Table of contents - Amazon Web Services...You can find both the results of the „classic“ allergy test (IgE test) and of the intolerance test (IgG4 test) on the following pages

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Table of contents1

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2.1

2.2

3

4

5

6

7

8

9

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Your individual result report

Your test results

IgE test

IgG4 test

Your IgE test result

Assessment of your IgE test results

Your IgG4 test result

Practical advice how to deal with the IgG4 test results

Assessment of your IgG4 results

Information on the causative foods

Recommendations for a healthy intestine

Rotation diet

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1 Table of contents

Patient

Date of Birth

Weight

Max from cerascreen

25.03.1984

180 lb

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Sample No.

Receipt of Sample

Posting of Report

8Z18G7

20.03.2018

20.03.2018

8Z18G7

20.03.2018

20.03.2018

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Dear Max from cerascreen, As desired by you, we checked whether your blood contains antibodies against specificfoodstuffs. The foodstuffs that tested positive might already have caused symptoms or coulddamage your intestines over time. A chronically disturbed intestine can show anincreased permeability for food components. If this is the case, antibodies can bind tothese components and can trigger various symptoms through inflammatory reactions.You will find the results of your food intolerance and IgE sensitization tests in tabularform on the following pages.

You can find both the results of the „classic“ allergy test (IgE test) and of the intolerance test(IgG4 test) on the following pages.

Please note that an allergy or intolerance to a specific food can only be found if you haveeaten it before!

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2 Your test results

2.1 IgE testWe have tested whether your body shows signs of an IgE sensitization to a range offoods which represent 95% of Europe's most important allergens. Sensitization meansthat your body's immune system showed a reaction after the first contact with theallergen. However, not every sensitization causes symptoms.

What is IgE?„Ig“ means immunoglobulin. This is an antibody consisting of proteins. The body'simmune system produces them to neutralize unknown substances like e.g. bacteria,viruses or pollen (hay fever). We can detect these antibodies in blood serum. Thereare different types of immunoglobulins. The group „E“ we are testing, shows thedefensive reaction in the form of an allergy. Furthermore, this is a type 1 allergyreaction. This means that the reaction is a hypersensitivity reaction when symptomsoccur immediately on contact with the antigen.

2.2 IgG4 testIn addition to the IgE test, we tested your blood for the presence of specificIgG4-antibodies against selected foods and representative food groups. This is anindividual intolerance which can cause diverse symptoms. This intolerance should notbe equated with an allergy, though in everyday usage, it is used in the same sense. Incontrast to allergies, the reaction is delayed in case of an intolerance. Oftensymptoms may be delayed by hours or days after eating the food in question. Butalso in case symptoms are not occurring, the body uses energy to produce theantibodies. This can affect the body's performance.

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3 Your IgE test resultName Max from cerascreen.............................................................................. Sample No. 8Z18G7..............................................................................

MEAT, POULTRY, EGGS

meat mix (beef, pork, chicken, lamb)

egg white

FISH, SEA FOOD

codfish

salmon

shrimp

crayfish

DAIRY PRODUCTS

milk

CEREALS

wheat

rice

potato

Nuts and seeds

hazelnut

peanut

almond

mustard seeds

Fruit

appel

orange

strawberry

kiwi

peach

Vegetables

tomato

carrot

celeriac

soy

Good to know:The strength of the reaction is indicated by the amount of red dots (1 red dot = weak sensitization, 6 red dots =strong sensitization, 0 red dots = we measured no sensitization)

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4 Assessment of your IgE results

What do the results mean for me?In case we could find immunoglobulins (Ig) of the type E inyour blood, this is a sign of a sensitization to this food. Thisdoes not mean you have an existing allergy, but that yourbody shows an increased tendency to react allergic. This isthe „classic“ food allergy where symptoms occur immediatelyafter consumption (or latest within 2 hours). If there is an IgE reaction to a food with acute symptoms,please avoid this food and consult a therapist specialised inallergy diagnostics.

If no symptoms occur after consumption, this food should not be avoided completely. Under certain circumstances, complete avoidance of the food can trigger a moresevere reaction if the food is eaten again after a longer period of time and is,therefore, not generally recommended.

„No reaction“ = no coloured dotsWe could not detect a sensitization against that food. A "classic" food allergy of thetype 1 (immediate-type reaction on consumption of the food) is therefore not likely. Please note: If you have not eaten a specific food during the last 3 months, we cannot detectantigenes in your blood, even if there is an allergy!

Weak reaction (1 to 2 dots)We found a mild to moderate reaction to the specific food. Every person reacts in adifferent way. That's why a food allergy might exist even if the reaction in the test isunremarkable / only moderate. Please pay attention to the following symptoms which can occur within 2 hours afterconsumption: • swelling in the mouth or neck, furry feeling of the tongue, • gastrointestinal symptoms or • skin reactions. In case one or more symptoms occur, medical advice and an allergy treatment areadvisable. Moreover, you should avoid this specific food.

Strong reaction (3 to 6 dots)We found a strong sensitivity to a specific food in your blood. This does not mean thatyou have an allergy, but that your body shows an increased tendency to react allergic.Like for the mild to moderate reaction, it is advisable to pay attention to possiblesymptoms that occur immediately after consumption. If those symptoms can beassociated with one of the foods marked in the test, you should avoid eating it.

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Reaction detected, but no symptoms?If there is a reaction in the IgE-test but you don't feel any symptoms, an effect mightnot occur because the intestinal barrier is still intact (or is intact again) which is calledimmunological tolerance. There may be an increased IgG4-level without symptomsbeing present. In this case, the specific food should not be avoided completely. Undercertain circumstances, complete avoidance of a food can trigger a more severereaction if the food is eaten again after a longer period of time and is, therefore, notrecommended. Therefore, please try to reduce consumption. It is advisable to eat thefood only every 4 days. By doing so, you protect your intestine. A further reason might be that a cross reaction with inhalation allergens is the realcause for the measured reaction. For further information, please see:https://www.cerascreen.co.uk/blogs/news/food-intolerance-vs-food-allergy-what-is-the-difference

IgE conclusion What do I have to do?1.Avoid foods for which we detected areaction AND that cause symptoms.

2.Eat foods for which we measured a reactionin the test AND that DO NOT cause symptomsonly every 4 days.

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5 Your IgG4 test resultPatient

Date of Birth

Max from cerascreen

25.03.1984

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Sample No.

Receipt of Sample

8Z18G7

20.03.2018

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MEAT, POULTRY, EGGS

meat mix (beef, pork)

poultry mix (chicken, turkey)

chicken egg (egg white and yolk)

FISH, SEA FOOD

fish and sea food (cod, Alaska pollack, salmon, tuna, shrimp

DAIRY PRODUCTS

milk mix (cow´s milk, sheep´s milk, goat´milk)

casein

CEREALS

spelt

maize (corn)

rice

cereal mix, gluten-containing (barley, rye)

cereal mix, gluten-free (amaranth, quinoa)

YEASTS

baker´ yeast

LUGUMES, NUTS

soybean

peanut

nut mix (walnut, hazelnut)

almond

FRUITS

pineapple

banana

kiwi

MISCELLANEOUS

gluten

Good to know:The strength of the reaction is indicated by the amount of boxes colored from green to dark red and a classification of0 to 6.

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6. Practical advice how to deal with the IgG4 test results

1.After having adapted your diet by taking the results ofthe IgE test into account, you can focus on the result of theIgG4 test. 2.The results of the IgG4 test are only relevant for peoplewho suffer from symptoms even though the result of theIgE-test is negative or who still suffer from symptoms afterhaving changed their diet.

3.The intolerance symptoms to foods that were discovered in the IgG4 test, do notoccur immediately like for an allergy, but only after a certain delay. The foods inquestion can cause symptoms that occur only after hours or even several days whichmakes it even more difficult to find out those foods. 4.The IgG4 test is aimed to assist you in finding the foods that cause diversesymptoms. 5.Please don't avoid all foods that show a reaction in the test result as this mightcause an under- and malnutrition. 6.You should rather avoid only one food for some time. If the symptoms improve orif they reoccur when eating the food again, a connection between this food and theintolerance is highly likely.

7. Assessment of your IgG4 results

„No reaction“ = no coloured dotsFor this food, we did not find antibodies in your blood.

You suffer from symptoms and no reaction was measured?After consuming dairy products, you have symptoms but the test doesn't show areaction? Then it is possible that you suffer from lactose intolerance. This means thatyour body cannot digest lactose, a sugar found in milk products. This might partlyeven cause severe symptoms. The lactose intolerance can easily be detected througha breath test.

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Also other intolerances, that cannot be detected in your blood as IgG4 antibodies, canbe the reason for your symptoms. Examples to be named here are: intolerance togluten (coeliac disease), fructose malabsorption, sorbitol intolerance and histamineintolerance. Depending on the food that causes the symptoms, the relevant test isadvisable. We would be pleased to assist you in finding the most appropriate test. Pleasecontact us either via mail to [email protected] or by dialing 020 36952395to reach our hotline-support.

Meaning of the different colours

GreenFor this food, we found an insignificant number of antibodies in your blood.

Procedure:This food can still be consumed in case no other intolerances are existing.

YellowFor this food, we found an small number of antibodies in your blood.

Procedure:If you suspect a correlation between your symptoms and this food, you shouldnot eat it every day. A good method to achieve this is the rotation diet. Thebasic concept of rotation is to eat a food and its close relations from the samefood family only once every four days in order to relieve your intestine. ChapterXY gives you further information on the different food groups and which foodsyou should rotate. In case symptoms persist, even though you reduced theconsumption of the food in question, please proceed as described in chapter"Red" (below).

RedFor this food, we found an increased number of antibodies in your blood.

Procedure:You should reduce the consumption of the food concerned so that you nolonger eat it every day and only in smaller amounts. The following procedure is advisable:

1st step: Finding out the correlation between the food and thesymptomsDo not avoid all foods concerned at the same time as this might causemalnutrition. You should rather avoid only one food for a few weeks. If thesymptoms improve during this time or if the symptoms reoccur when eatingthe food again, a connection between this food and the intolerance is highly

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likely. You best note down how you feel during the hours and days after theconsumption of the tested food.

2nd step: Eliminating the causative foodIf a correlation between a food and the symptoms is confirmed by step 1, youshould avoid the concerned food for 6 months and only then start to eat itagain. According to the experience of practitioners of holistic medicine, thetemporary avoidance of the causative foods and a specific treatment forintestinal regeneration (i.e. Intestinal cure) will result in a relief of the intestineand in an accompanying improvement of the symptoms.

3rd step: Resumption of food after 6 monthsIn case you have avoided two foods at the same time, you should start to eat itagain with a time difference of min. one week. Allow your body to get used to the food for at least 4 days. Observe how your body tolerates the food. If symptoms fail to reappear, youcan go on eating this food. In case of reappering symptoms or for preventivecheck, a retesting after approx. one year can be reasonable.

Reaction measured but no symptoms?If according to the test result an increased number of IgG4 against a food was found,it doesn't inevitably have to cause symptoms. The reaction shows, that the immunesystem of your small intestine was confronted with this food and produced antibodies.This can result from the fact that your body doesn't tolerate this food or that youhave just eaten it a lot recently. Therefore, it is important to test whether the foodcauses an intolerance or not (see procedure in chapter „red“).

IgG4 conclusion What do I have to do?1.Find out, if certain foods are associated withsymptoms. Start with the strong („red“)reactions, choose one food and don't eat it formin. two weeks. Symptoms improved? Then eatthis food again and monitor symptoms. a.Avoid identified food for 6 months and thenstart eating it again slowly. 2.Alternative (in case of several reactions):Eat the concerned food only every 4 days torelieve your intestine. This rotation diet isexplained in chapter 11.

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8. Information on the causative foods

Meat (beef, pork)Beef is sold in various forms: minced meat, fillet, steak and also cold meats. Pork is the most often consumed type of meat in Europe. The fillet is very low in fat,whereas the pork belly contains the most fat. Meat can be found in ready-made products, gravies, canned food, and broths. Meatprotein can also be contained in medicines and vaccines. Red meat is the main source of vitamin B12 and iron. Vitamin B12 can be found inanimal products. In case of a reaction to beef and pork, please resort to otherB12-sources such as egg, milk and fish. Iron from animal products is more bioavailable for humans. In case of abstinencefrom meat, one has to resort to plant food. A high iron content can be found inbroccoli, spinach, red beet, oat flakes and soy. However, plant-based iron must betaken in together with an acid like vitamin C so that it can be better metabolized. Youcan, for example, drink a glass of orange juice when eating an iron-rich meal.

Poultry (chicken, turkey)Chicken meat is low in fat and high in protein. Turkey meat is especially low in fat and calories Please pay particular attention to the hidden presence of this meat in ready-madeproducts, sauces, canned food and broths. Even in medicines and vaccines, meatproteins can be present.

Chicken egg (egg white and yolk)Egg white is the white of a chicken egg. The allergens of egg white are ovomucin,ovalbumin, ovomucoid and lysozyme. It contains nearly no cholesterol. Egg white isoften hidden in food colourings, stabilizers, foaming agents and sauce thickeners. It isoften used in pastries, ready-to-eat products, ice cream, milk powder, wine,mayonnaise, sweets, pasta products and cold meats. Egg yolk is the yolk of a chicken egg. It consists to 70% of water and to 30% of fat. Incomparison to egg white, yolk contains more protein. It is often hidden in gravies,soups, pastries, pasta products, desserts as well as ice cream. Please pay particularattention to the information “may contain traces of egg”, “protein”, “ovoprotein”, “eggwhite”. All these are hints that egg was used in the production. For baking, there are several alternatives to egg such as banana, linseed, Chia seed,carob bean gum, egg substitute powder, soy flour and apple puree.

Fish and seafood (cod, pollack, salmon, tuna, shrimp)Cod is very low in fat and especially popular in southern countries. Cod liver is very

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popular. The Alaska pollack belongs to the family of cods and contains a lot of protein. Alaskapollack can very often be found in fish fingers, fish burgers and other ready-madefish meals. The Atlantic salmon is rich in vitamin D, B6, B12, niacin, folic acid, iodine andunsaturated fats. In case of an allergy, it is, therefore, important to replace thesenutrients from better tolerated sources. Tuna belongs to the family of mackerels and is a popular food fish. It has a relativelyhigh protein content and contains lots of minerals, vitamins and trace elements. Shrimps contain a high amount of protein, as well as sodium, potassium, calcium andphosphorus, as well as vitamin A. For larger species, the prefixes "giant, king or tiger"are added to their names.

Milk mix (cow's milk, sheep's milk, goat's milk)Cheese, yoghurt, curd and cream are madefrom milk. Milk may also be present in bread,pastries, meatballs, breaded meat and fish,gravies, beverages, chocolate, caramel, mustard,mayonnaise, dressings, vegetarian spreads andcold meats. Therefore, you should always check the list ofingredients with regard to the following terms:lactalbumin, lactoglobulin, lactose, whey protein,whey powder, sweet whey, protein and milkpowder.

All these are components derived from milk and this is the reason why you might,therefore, react to them. In case of a reaction to this milk protein, you may still consume ultra-hightemperature milk as high temperatures destroy milk protein. Cross-reactions with beef may occur. Sheep's milk is the milk of mammals with the highest calorie content. Thecomposition of sheep's milk is very close to cow's milk and is, therefore, used as cow'smilk substitute. Goat's milk, however, is easier to digest than cow's milk, according to studies. Try to replace milk with soy, oat, rice, almond, quinoa or coconut milk.

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Milk products are important suppliers of calcium. Calcium is added to most of thesedrinks, as well as to certain mineral waters, in order to provide an adequate calciumintake in case of milk abstinence. In addition, vegetables such as kale, chards, spinach,broccoli, contain a lot of calcium.

CaseinCasein is a milk protein. It is heat-resistant and barely soluble. Whereas milk,buttermilk, curdled milk, yoghurt and kefir contain the whole milk protein, curd andcheese nearly only contain casein. In case of an intolerance to casein, this applies to all types of vegan milk and also tolactose-free milk products. Therefore, you should always check the list of ingredients with regard to the followingterms: lactalbumin, lactoglobulin, lactose, whey protein, whey powder, sweet whey,protein, milk powder and milk protein. In case of doubt, please contact themanufacturer and avoid this product until the question is solved.

Maize (Corn)Maize can be bought in the form of corn flour, corn starch, maize-germ oil, cornsemolina, cornflakes, polenta, popcorn, corn puffs, peanut flips, or tortillas. It can alsobe found in bread, pastries, desserts, convenience food, muesli, soups and gravies. Also glucose syrup is made from maize. This syrup can often be found in sweets. Therefore, please always look at the list of ingredients.

Baker’s yeastBaker’s yeast is used as a texturing agent in bread and bread rolls, cakes, and finepastries. Yeasts can also be found in spice mixtures, broths, bouillon cubes, sandwich spreads,spices and vitamin preparations. Furthermore, they can be present in grape must andfruit juices, as well as wine and vinegar. Yeast may even be present in somepharmaceutical medicines.

PineappleWhat is special about pineapples is that they contain a lot of vitamins, as well asimportant minerals and amino acids as well as the enzyme bromelain. Pineapple can be found as fruit and jam and is also present in many salads, desserts,sweets and even meat dishes. It is also used in the production of juice, wine andalcohol. In addition, it is used as a stabilizer and as a tanning agent.

BananaMost of the bananas are eaten raw or as dry fruit. Furthermore, bananas can befound in banana flour, pastries, milk products, sweets, gravies, ice cream and fruitpreparations. They are used as a vegan egg replacer.

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Cross-reactions may occur with avocado, chestnut, watermelon, zucchini and celery.

Kiwi fruitKiwi fruit is particularly popular because of its high vitamin-C content. It contains theenzyme actinidin, which is used as a meat softener in the food industry. Cross-reactions may occur with apple, hazelnut, walnut, peach, cherry, carrot, ryeflour, wheat flour, potato and latex.

9. Recommendations for a healthy intestine

In the following section, we have summarizedfor you some tips on how to protect yourintestine and how to do something good for it. •Consume alcohol moderately as it affects thegastric mucosa and hinders its regeneration. •Too much food at one time overstrains thedigestive system. Try to eat less per meal andmore often.•Pay attention to the amount of water you drink – aim for at least 2 litres of waterper day (best still water or herbal tea). •If you have a sensitive stomach, prefer espresso to filter coffee as it contains lessacid. •Avoid pre-prepared food! Food should always be fresh. Frozen food is alsosuitable. •Try to avoid gravies and breadcrumb coatings (contains hidden sugars) •Check the ingredients list for „hidden“ allergens. •Prefer gently cooked food. This calms the digestive system and alleviatessymptoms like stomach pain and diarrhea. Furthermore, food prepared this waycontains its healthy nutrients and is more easily digestible. •Avoid fatty and sugar-rich foods as these might affect the gastric mucosa. •Chew food slowly and thoroughly. This helps your intestine to digest the food pulpand reduces complaints (constipation, flatulence, heartburn). •Prefer fibre-rich foods as it increases intestinal activity, softens your stool andhelps you to eliminate harmful substances. On top, it promotes your gut flora. •Make sure to eat five portions of fruits or vegetables per day! Apart from vitaminsand minerals, they contain water and fibres. •Prebiotics and probiotics are essential. Prebiotics ensure a balanced gut flora.They can be found in chicory, parsnip, leek, onions. Probiotics are important for thecorrect functioning of the intestinal bacteria and can be found in yoghurt, milk, sourmilk, kefir. •Bitters aid digestion. The can be found in grapefruits, pomelos, artichokes andiceberg lettuce. •External movement is good for inner movement! Do sports! •Take your time when going to the toilet. If you force defecation, intestinalproblems may increase. But also retention of stool is negative as harmful substances

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could be reabsorbed by your body.

10. Rotation diet

During a rotation diet, selected foods are consumed in larger intervals of four days.This interval is sufficient for a complete passage of the nutrient through thegastrointestinal tract and the subsequent excretion. More frequent consumption leadsto the nutrient being more or less permanently present in the bowel. As the immunesystem continually reacts to food components in order to prevent them from invadingthe body, an unbalanced diet which often contains the same foods, may unduly stressthe immune system. The rotation diet counteracts this mechanism and can, therefore,help a stressed or damaged system to regenerate more quickly. At the same time, therotation diet is a particularly varied and therefore healthy diet. In many cases, therotation diet also leads to a normalization of body weight in people who areoverweight or underweight. This "relief" applies especially to foods which particularlyirritate the intestine and which have been tested positive in your IgG4-test. In caseyour IgE-test revealed a sensitization, please follow the instructions given in chapter7.

Foods you should eat only every 4 days according to the IgG4 test result:- Pineapple

- Banana

- Baker’s yeast

- Chicken egg (egg white and yolk)

- Casein

- Kiwi fruit

- Maize (Corn)

- Fish and seafood (cod, pollack, salmon, tuna, shrimp)

- Milk mix (cow's milk, sheep's milk, goat's milk)

- Meat (beef, pork)

- Poultry (chicken, turkey)

If you have further questions about your testresults or about intolerances, please don'thesitate to contact us either via mail to

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[email protected] or by dialing 02036952395. We don't leave you alone with your test resultsand support you on your way towards asymptom-free future. Your Cerascreen Team

Documents

Table of contents - Amazon Web Services...You can find both the results of the „classic“ allergy test (IgE test) and of the intolerance test (IgG4 test) on the following pages