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Immuno Laboratories has been recognized as one of the most reproducible diagnostic testing facility by colleges, physicians, and independent studies. Additionally, our delayed food reactivity test (Bloodprint®) comes with a nutritional program and a 100% money back guarantee. We want to truly alleviate your symptoms; not manage them.

We are passionate about our vision of a world, allergy-free and we can only do it through reliable, reproducible testing. We won two awards from the Case-in-Point Platinum Awards held by Dorland Health! (We will have more info about our awards and reproducibility soon...)

We have two main tests: our Bloodprint® (delayed reactivity) and our Airborne & Food Allergy Panel (immediate reactivity).

Please choose which one describes your issues the best:

Bloodprint® Diagnostic Testing and Nutritional Program

There is more than a 95% chance that something you are eating every day is actually toxic to your system!

What is the Bloodprint® test?

Years ago scientists discovered your body has an internal chemical balance that is as unique to you as your fingerprint. Likewise, every food you eat has its own "chemical balance"

Experience Bloodprint® Test

Environmental & Food Allergy Tests (Immuno's IgE)

Some individuals experience immediate (Type I) allergy symptoms when exposed to pollens, dust, animal dander and foods. Previously, skin testing with its attendant patient's risks and discomfort, was used to diagnose these IgE mediated allergy reactions (skin prick testing).

When we perform an Airborne & Food Allergy Panel (Immuno's

Experience Environmental Test Assay Panels

Additional Tests

Candida Albicans

A form of Candidiasis has emerged which manifests symptom Learn More



A form of Candidiasis has emerged which manifests symptoms that are often systemic and cause considerable discomfort. It usually originates as an overgrowth of the fungal form of Candida occurring in the lower gastrointestinal tract. Frequent courses of steroid and antibiotic medications, oral contraceptives and diet high in yeast-containing foods, sugars, and refined carbohydrates are all known to encourage Candida overgrowth.

The ELISA test offers high sensitivity and specificity in detecting early stage Polysystemic Chronic Candidiasis (P.C.C.) thus allowing prompt initiation of therapy.

The Immunodiffusion test confirms late stage P.C.C. when antibody levels have risen significantly. Both tests are run on each patient sample.

The Assay: comprises of two tests designed to assist physicians in diagnosing P.C.C. The procedures are:

  1. Immunodiffusion: The Candida Immunodiffusion test is an FDA approved procedure to detect precipitating antibodies to both Candida cytoplasmic and mannan antigen fractions. The test makes use of agarose gel to reveal bands of precipitating antibodies (if present) in the patient's serum. Test results are reported as negative or positive; if positive, the number of bands is reported.

  2. Enzyme-Linked Immunoabsorbent Assay (ELISA): uses the cytoplasmic protein of Candida albicans as the antigen for detecting specific IgG. The results are indicated as titers, 1:100 to greater than 1:5000. Titers 1:3000 and greater are positive for P.C.C.

Anti-Gliadin Assay

Over 100 chronic conditions, including celiac disease, have been Learn More



Over 100 chronic conditions, including celiac disease, have been associated with increased levels of Anti-Gliadin antibody (gliadin is the protein component of gluten). Since the 1970s, gluten-free diets have shown to be a reliable treatment in allowing celiac patients to return to "normalcy."

Recent research has shown the detection of Anti-Gliadin IgG and IgA to be an indicator of gliadin involvement in the medical condition. The Anti-Gliadin Antibody Assay (AGA) detects both IgG and IgA to gliadin by the ELISA method. This test is a very effective screening test for gliadin and is a good method for monitoring patients' adherence to a gluten-free diet.

Since the Anti-Gliadin Antibody Assay is a screening test, it must be followed by the complementary test, the Tissue Transglutaminase Assay, (tTG) in those patients who test positive in the AGA.

Sub-Fraction: Egg

The two main components of egg are egg-white and egg-yolk Learn More



Why test for egg sub-fractions?

Sometimes patients ask if they can have egg white or egg yolk if they test positive for the whole egg.

The two main components of egg are egg-white and egg-yolk. These two sub-fractions of egg are tested separately. Most people are positive to both. When positive to one sub-fraction and negative to the other, the negative component may be eaten.

Total Immunoglobulin E

Immunoglobulins of the IgE class play an important role in mediating Learn More



Immunoglobulins of the IgE class play an important role in mediating the atopic reactions that occur when sensitive individuals are exposed to allergens. In deciding on a course of therapy, it is important to distinguish between IgE-mediated and non-IgE mediated reactions. Measurement of the total circulating IgE level in a patient's serum by the two-step solid phase chemiluminescent immunoassay in conjunction with other supporting diagnostic information can aid in making this diagnosis. In general, the total IgE level increases with the number of allergies a person has and with the amount of exposure to relevant allergens. The finding of an elevated total IgE is an excellent screening assay and if elevated may justify testing for allergen-specific IgE in one of our Environmental & Food Allergy tests.

Sub-Fraction: Milk

Many patients ask their physicians if they can eat curd or whey protein Learn More



Why test for milk sub-fractions?

Many patients ask their physicians if they can eat curd or whey protein, if they test positive to milk.

The answers can be easily determined if the test for sub-fractions is performed. One of the first steps in preparing cheese is to separate the curds from the whey. This is often done by acid-precipitation of the milk (souring), followed by centrifugation. Curds are insoluble (precipitate); whey is liquid (supernate). Cheese is made from curds. The major component of curds is Casein. Whey proteins consist of Alpha-lactalbumin (ALA), Beta-lactoglobulin (BLG), Bovine serum albumin (BSA) and lactoferrin (LF). These five proteins, sub-fractions of milk, are tested individually. If the patient is positive to Casein, they should not eat cheese. If the patient is positive to any of the 4 proteins of whey, they should not include whey proteins in their diet.

Helicobacter Pylori

Helicobacter pylori (H. pylori), a curved bacillus colonizes Learn More



Helicobacter pylori (H. pylori), a curved bacillus, colonizes the upper gastrointestinal tract and has been shown to be the causative agent for most cases of chronic gastritis, duodenitis, and ulcers. H. pylori is also associated with gastric carcinoma. IgG antibodies reactive to H. pylori are measured in the patient's serum sample by a solid phase two step chemiluminescent immunoassay. Patient treatment with antibiotics prescribed by their physician to eliminate H. pylori has been shown to result in a decrease of intestinal inflammation along with healing of the intestinal mucosa.

Tissue Transglutaminase

A form of Candidiasis has emerged which manifests symptom Learn More



Celiac disease and dermatitis herpetiformis, the two recognized forms of gluten sensitive enteropathy (GSE) are characterized by chronic inflammation on the intestinal mucosa and flattening of the epithelium or positive "villous atrophy." Intolerance to gluten, the protein of wheat, rye and barley causes GSE. Patients with celiac disease may suffer other diverse side effects or they may be asymptomatic. Dermatitis herpetiformis is a skin disease associated with GSE. All GSE patients have increased risk of lymphoma. A gluten-free diet controls GSE and associated risks.

The development of serum tests for three different antibodies of the IgA isotype made it possible to generate more rapid, revised European Society for Pediatric Gastroenterology and Nutrition (ESPGAN) criteria for celiac disease as reported in 1990. These tests include IgA endomysial antibodies (EMA), IgA Anti-Gliadin Antibodies (AGA) and R1 Antireticulin Antibodies (ARA). The revised ESPGAN criteria call for: a) a single positive gut biopsy and b) the demonstration of at least two of the three IgA class antibodies mentioned above. Since then, several studies have demonstrated that IgA EMA tests have over 99% specificity for GSE and a greater sensitivity than ARA or AGA tests. Since the IgA EMA disappear when patients with celiac disease or dermatitis herpetiformis adhere to a gluten-free diet, tests for these antibodies also aid in checking on the adherence of patients to their diets.

Recently, the endomysial antigen has been identified as the protein cross-linking enzyme known as Tissue Transglutaminase (tTG). Antigen specific ELISA procedures incorporating tTG afford a reliable, objective alternative to the traditional immunofluorescent-based assays incorporating thin sections of primate esophagus as substrate.

The assay for IgA antibodies to Tissue Transglutaminase (tTG) is a complementary test to the Anti-Gliadin Antibody Assay. Both the Anti-Gliadin and tTG Assays are aids in diagnosing celiac disease and other diseases linked to celiac disease. The tTG Assay should be ordered when either Anti-Gliadin IgG, IgA or both are elevated. In instances where celiac disease and its linked diseases are suspected both tests, the tTG and Anti-Gliadin, could be requested simultaneously.

Immuno Lab Is natural

Our tests are performed using organic, non-GMO product sources whenever possible.

Immuno Lab Is Different

We are the only laboratory offering a written money-back guarantee with our food sensitivity testing. You will feel better when you follow our program, we guarantee it!

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