In general, I am a fan of IgG food sensitivity testing. While we can in some cases manage just fine using a standard elimination and challenge protocol, IgG testing can benefit patients in a few ways, such as: providing motivating data, individualizing the foods needing to be removed and identify less-common antigenic foods. However, if you are using IgG food sensitivity testing in practice, you’ve no doubt encountered false negatives and positives. (Indeed, you may have abandoned IgG testing for these reasons!) Dr. Brent Dorval, through a rather remarkable epiphany during his post-doctorate work, formed the hypothesis that testing for IgG/food immune complexes, along with the specific complement protein (C3d) that induces the inflammatory response, would increase the reliability of the test considerably. After a number of years of bench and clinical research, Brent finalized the methodology for his assay (now called the FIT Test, offered through KBMO Diagnostics) and the rest is history. Tune into our podcast for an overview on IgG food sensitivity testing (great if you are new to using this laboratory test, or an individual interested in this testing), and specific details about the unique FIT test, including case studies. See the links below for all the info on the FIT Test, including his current publication. Stay tuned for more research in the pipeline!