Food Intollerance Testing




Diagnosis is carried out bioelectrically and a blood sample is not required.

This testing is particularly indicated to solve a high number of medical problems, i.e.:

Overweight, obesity, distensions, water retention, metabolic disorders, migraine, low concentration, impaired balance, depression, hyperactivity, changing mood, recurrent asthenia, mental torpor, menopause, chronic cystitis, stuffy nose, rhinitis, sinusitis, catarrh, recurrent bronchitis, eczema, dermatitis, urticaria, face pallor, psoriasis, acne, joint tenderness, juvenile arthritis, muscular cramps, myalgia, skin ageing, hair loss, nausea, aerophagia, meteorism, diarrhoea, digestive problems, constipation, duodenal ulcers, irritable colon syndrome,  high cholesterol levels, triglycerides,  impaired blood pressure,  lack of energy,  slow energy recovery, slow digestion.



This testing is carried out with the most sensitive and innovative bioelectrical equipment, so that we can realize which food we do not tolerate.  The test result should be considered neither a diet nor a medical therapy, but the objective response of our body to a proper stimulation.





Food intolerances are adverse reactions to the food we usually eat; they are chronic, unlike true allergies which are acute adverse reactions with manifestations such as asthma, urticaria, and so on.

The most frequent intolerances are the intolerances to the foods we eat most frequently – milk and its derivatives, wheat, eggs and yeast. For this reason it’s advisable to chose biological food and to vary your diet.

After identifying a food intolerance,  it is not necessary to remove that particular food from your diet forever,  but just for a certain time, so to help your body to recover the tolerance towards it with the aid of a detoxifying therapy.

Also some disorders such as headache, sinusitis, some forms of dermatitis, colitis, abdominal distension, difficult digestion added to phenomena such as chronic fatigue, weight gain or loss, decreased muscular tone and mental performance are often to be ascribed to food intolerances.



FLAVORS:  Garlic, Basil, Cinnamon, Onion, Oregano, Rosemary, Celery, Persil, Capers, Laurel, Cloves, Nutmeg, Meant, Sage.  

MEATS:  Canned meat, Beef, Sheep, Chicken, Pork, Turkey, Whole egg, Calf,  Lamb,  Bresaola, Horse, Rabbit, Ham, Quail, Yolk, Egg white.

CEREALS:  Oats, White flour, Whole flour,  Wheat, Maize, Barley, Polished rice, Brown rice, Durum wheat flour.

SEASONINGS:  Stock cube, Brewer’s yeast , Chemical yeast, Soy lecithin, Peanut oil, Extra virgin olive oil,  Sunflower oil, Various oil seeds, Maize oil, Soy oil, Black pepper, Chili, Fine sea salt, Sea salt, Iodized salt, Lard, Vinegar, Cider vinegar, Mayonnaise ,  Green olives, Black Olives, Cream, Mustard.

SWEETENERS: Fructose, Glucose, Lactose, Honey, Saccharine, White sugar, Cane sugar, Aspartame.

SWEETS: Jocca, Custard, Nutella, Milk chocolate, Plain chocolate, Mascarpone, Whipped cream.

FRUITS: Apricot, Banana, Pineapple, Orange, Cherry, Water melon, Fig, Strawberries, Kiwi, Lemmon, Tangerine, Apple, Melon, Pear, Peach, Plum, Grapes, Coconut, Kaki, Raspberries, Medlar, Papaya, Grapefruit, Fruit syrups, Candies.

NUTS: Peanuts, Chestnuts, Walnuts, Hazels, Almonds, Pine nuts, Pistachio, Raisin.

DAIRY PRODUCTS: Butter, Margarine, Grana cheese, Whole milk, Skimmed milk, Zimil milk, Goat milk,  Mozzarella, Parmesan, Doggy, Provolone,  Stracchino, Processed cheese, Curd, Gorgonzola, Caciocavallo, Fontina, Scamorza, Crescenza, Emmenthal, Fruit yoghurt, Whole yoghurt.

PULSES: Chickpeas, Beans, Green peas, Lentils, Broad beans, Soy beans.

NERVINES: Ethyl alcohol, Cocoa, Coffee, Tea, Anise, Beer, Red wine, White wine, Tobacco.

FISH: Anchovy, Eel, Crustaceans, Dentex, Cod, Plaice, Halibut, Salmon, Sardine, Sole, Bass, Trout, Clams, Mullet, Squid, Mussels, Gilthead, Dogfish, Cuttlefish.

VEGETABLES: Asparagus, Artichoke, Carrot, Cabbage, Cucumber, Tomato, Radish, Spinach, Courgette, Chard, Chicory, Fennel, Mushrooms, Lettuce, Eggplant, Potato, New potato, White cabbage, Black cabbage, Endive salad, French beans, Peppers, Radicchio, Turnip, Rocket, Escarola, Savoy cabbage.





The following indications can help us associate the different kinds of food in the proper way making them digestible .

Combination of protein foods and starchy foods.

The digestion of starchy foods  (cereals and derivatives, i.e. bread, biscuits, pasta, rice, etc.) starts in the mouth where through chewing  ptyalin starts starch digestion, by turning it into simpler sugar compounds.  

When the mouthful is swallowed, stomach will begin secreting a slightly acid fluid, allowing ptyalin to continue its activity for two additional hours.

The digestion of protein foods (meat, cheese, nuts, eggs, fish) is carried out in a completely different way . While chewing these foods  – which should  be  done accurately so to break protein bonds and help the subsequent enzyme activity-  no digestive process is started. A specific enzyme called pepsinogen  will be activated in the stomach by the hydrochloric acid of gastric juice and  will be turned into pepsin, starting the digestion.  

Therefore if you eat cereal products and proteins (e.g. pasta and meat) during the same meal  an early secretion of acid gastric juice  is triggered, which inhibits and inactivates ptyalin, making cereal digestion long and difficult  and causing fermentations and possible distention.

A partial exception is whole bread, biological bread naturally yeasted with sour dough  (without  brewer’s yeast). This quite long kind of processing allows a partial but effective pre-digestion of flour starches by part of yeast enzymes and bacteria. Therefore this kind of bread can be easily digested also if combined with protein elements : the traditional sandwich.



Our stomach can produce different digestive enzymes according to the proteins it should digest , e.g. if we must digest meat, gastric juice  is highly acid from the very beginning to the end of the process, while if we must digest milk, the juice becomes acid only towards the end of the whole process.  

Therefore it is essential not to mix proteins, since some enzymes inhibit others and this could  cause the passage of undigested parts  to the bowel where they ferment and produce gas.



Lemmon, vinegar, acid fruits such as pineapple, cherries, strawberries, juices, and fizzy drinks, can inactivate ptyalin, the salivary enzyme responsible for starch digestion, able to work properly only in an alkaline environment… opposite to the acid environment



Hydrochloric acid secretion is driven in the stomach by a mechanism according to which it will not be activated if the stomach is already in an acid environment . Therefore the intake of acid foods or drinks will make it difficult to turn pepsinogen into pepsin and consequently proteins will not be easily digested.   



Sugars have a simpler structure easily absorbable without the intervention of acids, but they have the characteristic to inhibit both ptyalin – essential to digest starches – and gastric secretion –essential to digest proteins- making in this way both cereals and protein foods indigestible. Fruit is particularly digestible if taken alone and far from meals, otherwise it ferments in the stomach involving all the ingested food.



Fatty substances inhibit acid secretion in the stomach and slow its motility  – the combination  of meat and cheese is a synonym of a slow digestion. However you should be  aware that an abundant consumption of raw vegetables partially counteracts  the mentioned effect.

We can infer that wrong food combinations (e.g. a starter of cereals, a second course of proteins, fruit and dessert) imply a slow, difficult and not always complete digestion. Undigested food debris can trigger a fermentation or rottenness  process during which gases and toxic substances will develop, which – absorbed into the body – will trigger a sequence of negative events.