Food Intolerance Testing: Case Study
A client contacted me after enduring persistent gut issues for years, with no resolution through conventional treatments or tests by her GP. Her main symptoms were bloating, intermittent diarrhoea, fatigue, and brain fog that severely impacted her quality of life – she went out less often as she never knew when she would need to be near a toilet. After our initial consultation and diet analysis we agreed that to get to the root cause, we would try and eliminate anything specific that might be triggering an inflammatory reaction. There are a few common foods that we could have started with but she was at her wits end and was happy to pay for a comprehensive gut inflammation test was the quickest approach and could be performed easily at home. This test measures her reaction to 176 foods in the following categories:
Dairy
Egg
Grains
Fruits
Additives
Vegetables
Beans
Spices
Fish
Meats
Nuts
Oils and extractions
Microbes (yeasts)
Fowl
Seeds
Shellfish
It also looks at the Gut Barrier by measuring for a response to:
Candida
Zonulin (a marker of intestinal permeability)
Occludin (tight junction stability within the gut)
Lipopolysaccharides (LPS) these are large molecules found in the outer membrane of gram-negative bacteria that act as endotoxins, triggering strong immune responses which can lead to inflammation and play a role in gut immune regulation.
The results were key to what we did next, they revealed multiple food inflammatory responses and immune reactions. The test showed marked inflammatory responses via IgG1-4 + C3d antibodies to sugarcane, peppers, chili, pepper, and coffee. Additionally, elevated IgA1-2 antibodies for zonulin and candida suggested increased intestinal permeability (leaky gut), and candida overgrowth - the key factors driving her symptoms and sustained inflammation.
Step 1
A Targeted Elimination Phase
The protocol began with a strict elimination of all identified trigger foods = sugarcane, peppers, chili, pepper, and coffee—for a minimum of 7 to 8 weeks. The client was also guided to avoid processed foods and hidden sources of these triggers to prevent cross-reactivity. I gave her a food guide and a suggested typical meal plan guide, with shopping list to make things a bit easier.To further support her gut healing, other commonly known irritants such as gluten, dairy, and refined oils were minimised due to their known roles in exacerbating gut permeability and chronic inflammation. Meals during this phase focused on nutrient-dense, whole foods - including plenty of steamed vegetables, lean proteins, and anti-inflammatory fats to provide gut-restorative nourishment.
Step 2
A Gut Healing Plan with added Probiotic Support
Given the positive zonulin and candida markers indicating compromised barrier function and candida overgrowth, a dual approach was recommended. The client introduced gut-healing foods like homemade bone broth rich in collagen and amino acids (proline, glycine) which support intestinal lining repair (the recipe is included at the end of this case study). Fermented non-dairy foods such as sauerkraut and kimchi were encouraged after the initial phase for their probiotic content to help rebalance microbiota and inhibit candida proliferation. Clean lean proteins like wild-caught salmon were introduced as they delivered both L-glutamine and omega-3 fatty acids, critical for reducing inflammation and strengthening gut walls. I recommended 3rd party tested multi-strain probiotics as supplements, these included species such as Bacillus clausii and Saccharomyces boulardii, proven to modulate immune responses, restore healthy gut flora, and improve barrier integrity.
I recommended Pure Encapsulations, Saccharomyces Boulardii or Ancient Nutrition, SBO Probiotic which can both be bought at Healf.
Step 3
Gradual Food Reintroduction and Symptom Monitoring
After the elimination period, each excluded food was carefully reintroduced in small amounts one at a time over 3–5 day intervals per food, with the client tracking digestive symptoms, energy levels, skin changes, and mood. This cautious approach helped identify any foods that still provoked an inflammatory response, which were then excluded long-term, providing personalised clarity and preventing symptom relapse.
Step 4
Maintenance and Long-Term Gut Health
Once trigger foods were identified and avoided, the client adopted a sustainable, diverse diet rich in anti-inflammatory foods such as oily fish, plant proteins, dark leafy greens, and flaxseeds, which support immune regulation and ongoing gut barrier health. She got really interested in fermenting foods and through this here regular probiotic and Short Chain Fatty Acid (SCFA) intake was increased. Over the next few months she monitored her symptoms and kept a diary of any flare ups which were minimal. A subsequent gut health assessment included the microbiome balance and added further evidence that the intestinal repair had made a big difference, transforming her health and vitality.
Summary
Many clients who take the gut inflammation test feel confident eliminating the reactive foods, which often leads to a significant lessening of symptoms. This thorough, evidence-based protocol empowered Sarah to carefully reintroduce the foods that had been causing her symptoms, enabling her to finally regain control over her digestive health and overall wellbeing.
This case highlights the importance of precision testing combined with targeted dietary elimination, gut-healing nutrition, probiotic supplementation, and careful food reintroduction as a powerful approach to resolving complex gut inflammation and food sensitivities through functional nutritional therapy.
Here is my recipe for gut-healing bone broth using bones, a slow cooker, and grated vegetables, - it's a recipe that we often use at home:
Gut-Healing Bone Broth Recipe (Slow Cooker)
This nourishing bone broth is rich in collagen, amino acids, and minerals that support gut lining repair, reduce inflammation, and help create a balance in the microbiome. The slow cooking process extracts nutrients gently and thoroughly for maximum healing benefits.
Ingredients:
500g - 1kg of bones (you can use a chicken carcass, beef marrow bones, or a mix - whatever you can get hold of)
2 medium carrots, grated or roughly chopped
2 celery stalks, grated or chopped
1 medium onion, quartered
3 garlic cloves, crushed
2 tablespoons apple cider vinegar (raw, with “the mother”)
8–10 cups filtered water (enough to cover bones and vegetables)
1 teaspoon sea salt
Optional - add fresh herbs (parsley, thyme), 1-inch piece of fresh ginger (grated)
Instructions:
1. Prepare Bones and Vegetables
If desired, roast bones in 180c oven for 30-45 minutes to deepen the flavour (optional). Place bones in the slow cooker. Add grated carrots, celery, onion, garlic, grated ginger, and herbs on top.
2. Add Vinegar and Water
Pour in apple cider vinegar and enough filtered water to cover all ingredients by about an inch. The vinegar helps extract minerals and collagen from the bones.
3. Seasoning
Add sea salt and any optional peppercorns if tolerated (omit if following autoimmune protocols).
4. Cook Low and Slow
Cover slow cooker with the lid and cook on low for 18 to 36 hours. The longer the cooking time, the more nutrients are extracted.
5. Strain and Cool
Once done, strain the broth through a fine mesh sieve or cheesecloth into large bowls. Discard bones and vegetables. Cool the broth in the fridge until a layer of fat solidifies on top—skim off the fat if desired.
6. Store and Use
Store broth in airtight containers in the fridge for up to 5 days or freeze in portions for later use. Sip the broth as a warm beverage or use it as a base for soups and stews.
This broth provides gut-healing compounds like gelatine, proline, glycine, and glucosamine, essential for intestinal lining repair and reducing gut inflammation. Including grated vegetables adds extra vitamins and minerals while thickening the stock naturally and adding flavour.