Vegetarian Food Sensitivity IgG, Serum

Almond; Amaranth; Apple; Apricot; Arrowroot; Artichoke; Asparagus; Avocado; Banana; Barley; Basil; Beets; Bell Pepper; Black bean; Black Pepper; Black Tea; Blackberry; Black-eyed ; Peas; Blue Cheese; Blueberry; Bran; Brazil ; Nut; Broccoli; Brussel ; Sprouts; Buckwheat; Cabbage; Canola; Cantaloupe; Carob; Carrot; Casein; Cashew; Cauliflower; Celery; Cheddar Cheese; Cherry; Chestnut; Chia Seed; Chickpea; Cilantro; Cinnamon; Cloves; Cocoa; Coconut; Coffee; Cola; Corn; Cranberry; Cucumber; Date; Dill; Egg, White; Egg, Yolk; Eggplant; Fennel Seed; Fig; Flaxseed; Garlic; Ginger; Ginseng; Gluten; Grape; Grapefruit; Green Bean; Green Pea; Green Tea; Hazelnut; Hemp; Honey; Honeydew; Hops; Horseradish; Kale; Kelp; Kidney Bean; Kiwi; Lemon; Lentil; Lettuce; Licorice; Lima Bean; Lime; Macadamia Nut; Malt; Mango; Milk, Cow's; Milk, Goat's; Milk, Sheep's; Millet; Mozzarella Cheese; Mushroom; Mustard; Navy Bean; Nutmeg; Oats; Okra; Olive, Green; Onion; Orange; Oregano; Papaya; Paprika; Parsley; Parsnip; Peach; Peanut; Pear; Pecan; Peppermint; Pine Nut; Pineapple; Pinto Bean; Pistachio; Plum; Poppy Seed; Potato; Potato, Sweet; Pumpkin; Quinoa; Radish; Raspberry; Rhubarb; Rice; Rosemary; Rye; Safflower; Sage; Sesame; Sorghum; Soybean; Spinach; Squash; Strawberry; Sunflower Seed; Swiss Cheese; Tangerine; Tapioca; Tarragon; Teff; Thyme; Tomato; Turmeric; Turnip; Vanilla Bean; Walnut; Watermelon; Wheat; Whey; Yeast, Baker's; Yeast, Brewer's; Yogurt; Zucchini

Serum
ICL Integrative Laboratory Services Clients: A specimen collection kit is available for registered ILS Clients with active accounts - you may login and order kits online here. Or you may register for an ILS Account here.
ICL Hospital or non-ILS Clients: Specimens must be collected and submitted using the ICL-supplied collection kit and testing lab requisition, which can be obtained by sending us an email request specifying the Test ID or calling 416-422-3000 x 300.
For assistance or more information including test price, please send us an email or call 416-422-3000 x 300.