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Why do we group food?

We’ve been talking about food-related inflammation since 2010. And, as you can imagine, Science has come up with new insights in these years. Perhaps one of the most significant developments in understanding food inflammation was passing from the research of a single responsible substance to the identification of food clusters, similar from an immunological point of view. And true to this, the foundation that led to the definition of the Great Food Groups.

Many people mistakenly believe that they have to test hundreds of different substances to understand the source of their food inflammation. This choice, although with some limitations, may be useful in the case of specific food allergies mediated by Immunoglobulins E. When facing an effect where the inflammatory response derives from the inflammation produced by different cytokines, it is necessary to know what food is involved.

In a classic European diet, excessive or repetitive consumption of wheat will be much more common than that of bell peppers (of course some exceptions are always possible). It’s very probable that an average European, at the end of the day, has eaten some flour (pasta, bread, cereal) rather than bell peppers. And we can go further in this example because in this diet not only wheat and gluten, but also milk, dairies, and fermented products are amply present.

Now let’s go to the other side of the world and try to think about Japanese people and their diet. We’re sure you can imagine that their diet excesses will be derived from a repetitive intake of rice and soy. This “common sense” affirmation was, in fact, scientifically demonstrated and described in a relevant article. Food inflammation is therefore often referred to food most commonly used in one's diet.

There have been different publications that have confirmed this hypothesis. At the end of 2012, a Norwegian group published an article that clearly showed that the levels of IgG increase in correspondence to the diet that a person is systematically following. It means that IgG are the key to understand excesses in the diet.

The existence of the Great Food Groups and their meaning was statistically and scientifically documented by our medical research group. IgG levels for more than 40 food products were measured in more than 11,000 subjects. The data was analyzed and studied by evaluating the correlation between the various foods and different clusters. The study identified the following Great Food Groups in the European population:

  • Wheat and Gluten
  • Milk and dairy products
  • Yeast and Fermented Products
  • Nickel sulfate
  • Cooked oils

This allowed the evolution of the evaluation of food-specific IgG antibodies to simplify the diagnostic procedures defining specific analysis to evidence the Great Groups rather than a series of different food. Because in fact, our Immune system does not recognize bread, pasta, or crackers, it recognizes wheat proteins in general.

The Food Inflammation Test, therefore, examinates some food products that are representative of the Food Groups. It’s important to mention that this is not a matter of looking for the “culprit”; remember our motto “food is not an enemy”. The Test looks for a personal excess or repetitive use of some food of Food Groups in our diet.

Having too many substances to test can only create confusion and many times false representations. Knowledge of these Groups allows the implementation of an effective personalized rotation diet that permits to regain a natural relationship with food and to eat in a varied and pleasant way again.