IgG Food Sensitivity Testing - by Doug Cook RD

#016 IgG Food Sensitivity Testing

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Detoxing from dogmatic dietitian education and attitudes for a mind wide open

But first, “you must unlearn what you have learned” YODA

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Nothing has been, nor is more confusing for practitioners and clients alike than the IgG food sensitivity test. Promoted by many as a food allergy test, IgG testing often results in restrictive diets, unintended weight loss, and a fear of eating.


IgG is but one part of the puzzle and when combined with other screening tests (zonulin, histamine/DAO & Candida antibodies), and properly understood by practitioner and client, and communicated accurately, can help inform care. Dr. Aron Gonshor breaks it all down for us.

More about Dr. Aron Gonshor Ph.D., DDS, FRCD(C)

Dr. Aron Gonshor is a Ph.D. Physiologist and Maxillofacial Surgeon. He has published and lectured extensively on implant therapy and the use of stem cell technology in tissue grafting.


For over 14 years he headed the clinical advisory and educational boards of both Ace Surgical and Surgical Science Systems, providers of surgical equipment, and regenerative biomaterials.


His interest and expertise in the fast-growing area of salivary diagnostics led him to create FLUIDS iQ®, a company specializing in the use of saliva and other body fluids as testing mediums. He now lectures extensively on the biological foundations of intestinal permeability and salivary hormone analysis.

Connect with Aron


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Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on brain and mental health and antiaging nutrition. Follow me on FacebookInstagram, and Twitter.



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