abalcatresults

8/2/2019 ABALCATresults

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128077

ASHLEY BESECKER 23 Feb 20

ASHLEY HARRIS

Patient Name:

Healthcare Provider:

Test Date:

File #:Food Sensitivity Test

(2

EGETABLES / LEGUMES

FRUITS

SEAFOOD

HERBS / SPICES

NUTS/ OILS AND MISC. FOODS

MEAT

DAIRY

GRAINS

Severe

Intolerance

Moderate

Intolerance

Mild

Intolerance

BRUSSEL SPROUTS

CABBAGE

FIG

LICORICE

ZUCCHINI SQUASH

APPLE

BEEF

BLACKBERRY

CAYENNE PEPPER

CHICKEN

CINNAMON

FLOUNDER

HONEYDEW (MELON)

JALAPENO PEPPER

OYSTERPAPRIKA

PARSLEY

PEPPERMINT

QUINOA

ROSEMARY

SAFFRON

SAGE

SEA BASS

STRAWBERRY

TAPIOCA

TURKEY

TURNIP

VENISONWHEAT

WILD RICE

ACORN SQUASH*

ALMOND*

ANCHOVY*

ARTICHOKE*

BLACK BEANS*

BOK CHOY*

CANE SUGAR*

CARDAMOM*

CAROB*

CARROT*CATFISH*

CHAMOMILE*

CHICKEN LIVER*

DILL*

ENDIVE*

FENNEL SEED*

FRUCTOSE (HFCS)*

KALE*

LAMB*

MACKEREL*

MANGO*

MAPLE SUGAR*

MILLET*OKRA*

PAPAYA*

PISTACHIO*

PLUM*

POMEGRANATE*PORTOBELLO MUSHRO

SCALLOP*

SOLE*

SPINACH*

TILAPIA*

TUNA*

TURMERIC*

WALNUT*

ASPARAGUS BEET BELL PEPPERS BLACK-EYE

BROCCOLI BUTTERNUT SQUASH CAULIFLOWER CELERY

CHICK PEA CUCUMBER EGGPLANT FAVA BEAN

GREEN PEA ICEBERG LETTUCE KELP KIDNEY BEAN

LEEK LENTIL BEAN LIMA BEAN MUNG BEAN

MUSHROOM MUSTARD NAVY BEAN ONION

PARSNIP PINTO BEAN RADISH RED LEAF LETT

ROMAINE LETTUCE SCALLIONS SOYBEAN SQUASH (Yellow

STRING BEAN SWEET POTATO SWISS CHARD TOMATO

WATERCRESS WHITE POTATO

APRICOT AVOCADO BANANA BLACK CU

BLUEBERRY CANTALOUPE CHERRY CRANBERRY

DATE GRAPE GRAPEFRUIT KIWI

LEMON LIME NECTARINE OLIVE

ORANGE PEACH PEAR PINEAPPLE

PUMPKIN RASPBERRY WATERMELON

BUFFALO DUCK PORK VEAL

CLAM CODFISH CRAB HADDOCK

HALIBUT LOBSTER MAHI MAHI MUSSEL

SALMON SARDINE SHRIMP SNAPPER

SQUID SWORDFISH TROUT

EGG WHITE EGG YOLK

AMARANTH BUCKWHEAT CORN RICE

BAKER'S YEAST BLK/GREEN TEA BRAZIL NUT BREWER'S YEA

CANOLA OIL CARAWAY CASHEW COCOACOCONUT COFFEE COTTONSEED FLAXSEED

GARLIC HAZELNUT HONEY HOPS

MACADAMIA PEANUT PECAN PINE NUT

PSYLLIUM SAFFLOWER SESAME SUNFLOWER

VANILLA

BASIL BAY LEAF BLACK PEPPER CHILI PEPPER

CLOVE CORIANDER CUMIN GINGER

NUTMEG OREGANO THYME

You have no reaction to Candida Albicans.

You have a mild reaction to Gluten/Gliadin, eliminthese foods:

COW'S MILK GOAT'S MILK SHEEP'S MILK*

BARLEY MALT* OAT

RYE SPELT*

You have no reaction to Casein and moderatereaction to Whey, avoid these foods:

RED indicates a severe intolerance and these items should be avoided for a minimum of 6 months YELLOW indicates a mild intolerance and these foods should be avoided if posORANGE indicates a moderate intolerance and these items should be avoided for a minimum of 3-6 months GREEN indicates acceptable foods / no reaction



128077

ASHLEY BESECKER 2/23/2012

ASHLEY HARRIS

DAY 1 DAY 2 DAY 4DAY 3

Patient Name: Test Date:

Healthcare Provider: File #:

Food Sensitivity Test

4 Day Rotation Diet

STARCH

VEGETABLES

FRUIT

PROTEIN

MISCELLANEOUS

STARCHSTARCH

VEGETABLES VEGETABLES

FRUIT FRUIT

PROTEINPROTEIN

MISCELLANEOUSMISCELLANEOUS

WHITE POTATO

ARTICHOKE*

BLACK-EYED PEAS

BUTTERNUT SQUASH

CARROT*

CELERY

EGGPLANT

KALE*

RED LEAF LETTUCE

ROMAINE LETTUCE

TOMATO

BANANA

BLACK CURRANT

DATE

GRAPE

KIWI

MANGO*

PAPAYA*

BAY LEAF

CARAWAY

CASHEW

CHAMOMILE*

CHILI PEPPER

COCONUT

CORIANDER

CUMIN

FLAXSEED

HONEYPISTACHIO*

SAFFLOWER

TURMERIC*

AVOCADO

BLUEBERRY

CRANBERRY

PEAR

PINEAPPLE

POMEGRANATE*

APRICOT

CHERRY

LIME

NECTARINE

PEACH

PLUM*

RASPBERRY

CANTALOUPE

GRAPEFRUIT

LEMON

OLIVE

ORANGE

PUMPKIN

WATERMELON

BAKER'S YEAST

BASIL

BREWER'S YEAST

CANE SUGAR*

CLOVE

GARLIC

GINGER

HAZELNUT

HOPS

MAPLE SUGAR*

ALMOND*

BRAZIL NUT

CANOLA OIL

CARDAMOM*

COCOA

COFFEE

COTTONSEED

DILL*

MACADAMIA

OREGANOPEANUT

PSYLLIUM

THYME

BLACK PEPPER

BLK/GREEN TEA

CAROB*

FRUCTOSE (HFCS)*

NUTMEG

PECAN

PINE NUT

SESAME

SUNFLOWER

VANILLAWALNUT*

CATFISH*

EGG WHITE

EGG YOLK

LENTIL BEAN

MACKEREL*

MAHI MAHISQUID

TILAPIA*

TUNA*

ANCHOVY*

DUCK

HALIBUT

KIDNEY BEAN

MUNG BEAN

NAVY BEANPORK

SOLE*

SOYBEAN

CHICKEN LIVER*

CLAM

HADDOCK

LOBSTER

MUSSEL

SALMONSCALLOP*

SHRIMP

TROUT

MILLET* CORN

SWEET POTATO

AMARANTH

BUCKWHEAT

RICE

BELL PEPPERS

BOK CHOY*

BROCCOLI

CAULIFLOWER

ENDIVE*

KELP

MUSHROOM

MUSTARD

ACORN SQUASH*

ASPARAGUS

BLACK BEANS*

FENNEL SEED*

GREEN PEA

ICEBERG LETTUCE

LEEK

LIMA BEAN

ONION

PINTO BEAN

RADISH

STRING BEAN

BEET

CUCUMBER

OKRA*

PARSNIP

PORTOBELLO MUSHROOM*

SCALLIONS

SPINACH*

SQUASH (Yellow)

SWISS CHARD

BUFFALO

CHICK PEA

CODFISH

CRAB

FAVA BEAN

LAMB*SARDINE

SNAPPER

SWORDFISH

VEAL

STARCH

VEGETABLES/LEGUMES

FRUIT

PROTEIN

MISCELLANEOUS



Foods To Avoid

Patient: ASHLEY BESECKER Clinic/Doctor: ASHLEY HARRISDate: 2/23/2012File: 128077

APPLE Apples can be canned, juiced, and optionally fermented to produce apple juice, cider, and pectin. Applesare an important ingredient in many winter desserts, for example apple pie, apple crumble, apple crispand apple cake. Puréed apples are generally known as apple sauce. Apples are also made into applebutter and apple jelly. They are also used (cooked) in meat dishes. For reintroduction into diet, place intoday: 2

BEEF Beef is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principalmeats used in the Cuisine of Australia, European cuisine and cuisine of the Americas, and is alsoimportant in Africa, East Asia, and Southeast Asia. Beef can be cut into steaks, pot roasts or short ribs,or it can be ground. Also avoid beef broth, beef franks, beef liver, pastrami, brisket, corned beef,sweetbreads and veal. For reintroduction into diet, place into day: 1

BLACKBERRY The soft fruit is popular for use in desserts, jams, jellies and sometimes wine. Since the many speciesform hybrids easily, there are many cultivars with more than one species in their ancestry. Also avoidboysenberry, dewberry and loganberry. For reintroduction into diet, place into day: 3

BRUSSEL SPROUTS Brussel sprouts are known to be native to cool regions in northern Europe. They are similar to cabbagein taste, but they are slightly milder in flavor and denser in texture. Brussels sprouts and cabbage aremembers of the cruciferous vegetable family. These vegetables contain significant amounts of theantioxidants vitamin C and beta-carotene (vitamin A). For reintroduction into diet, place into day: 2

CABBAGE Avoid also savoy cabbage, roundhead cabbage, spring cabbage, chinese cabbage, collard greens, kale,kohlrabi, purple cabbage, red cabbage, white cabbage, pak choi, pe-tsai & sauerkraut, indonesian relishand pickled red cabbage. For reintroduction into diet, place into Day 2.

CAYENNE PEPPER The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground andsifted to make the powder, Cayenne pepper. Cayenne is used in cooking spicy hot dishes, as a powder or in its whole form (such as in Szechuan cuisine) or in a thin, vinegar-based sauce. For reintroductioninto diet, place into day: 2

CHICKEN Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird can be used for food, and the meat is cooked in many different ways around the world. Popular

chicken dishes include fried chicken, chicken soup, Buffalo wings, tandoori chicken, butter chicken, andchicken rice. Chicken is also a staple of fast food restaurants such as KFC, McDonald's, and Burger King. Also avoid chicken livers.For reintroduction into diet, place into day: 2

CINNAMON Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment andflavoring material, being largely used in the preparation of some kinds of desserts, chocolate, spicycandies, tea, hot cocoa and liqueurs. In the Middle East, it is often used in dishes of chicken and lamb. Inthe United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits,especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon canalso be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly. For reintroduction into diet, place into day: 2

FIG The Common Fig is widely grown for its edible fruit throughout its natural range Iran and also in the restof the Mediterranean region and other areas of the world with a similar climate, including Australia, Chile,South Africa, and California, Oregon, Texas, and Washington in the United States. Figs can be eatenfresh or dried, and used in jam-making. For reintroduction into diet, place into day: 1

FLOUNDER This brown fish is the most common shallow-water flatfish in North America. Flounder are a highlydesirable food fish, renowned for their fine, tender, yet firm texture. The taste is very delicate, oftendescribed as sweet and nut-like. Fillets are the form typically prepared. For reintroduction into diet, placeinto day: 1

HONEYDEW (MELON) Avoid also canary melon, casaba melon, cassabanana melon, crenshaw melon, persian melon, santaclaus melon & spanish melon. For reintroduction into diet, place into Day 4.

This list is presented as a sample reference list. You should read all labels each time you make a purchase because manufacturers maychange formulations. Become aware of all ingredients found in foods you plan to consume. Please see accompanying booklet for moreinformation. It is advisable to consult a qualified nutritional counsellor for further assistance with your rotation diet plan.



Foods To Avoid


JALAPENO PEPPER The jalapeño is a medium to large size chili pepper. Avoid Nachos, Chile Pepper Potato Chips, HotSauce, and Chipotle etc. For reintroduction into diet, place into day: 4

LICORICE Liquorice flavor is found in a wide variety of liquorice candies. Liquorice is also found in some soft drinks(such as root beer), and is in some herbal teas where it provides a sweet aftertaste. The flavor iscommon in medicines to disguise unpleasant flavors. Modern cough syrups often include liqiorice extractas an ingredient. For reintroduction into diet, place into day:1

OYSTER Avoid raw or cooked oyster. Used as a sauce in many oriental dishes, also in soups, fritters andcroquettes. For reintroduction into diet, place into day:1

PAPRIKA Avoid also capsicum pepper, cayenne pepper, chili pepper, chili powder, pimento & red pepper. For reintroduction into diet, place into Day 2.

PARSLEY Avoid also broad-leaved parsley, curly-leaved parsley, Neopolitan parsley and Italian parsley. Added tosauces and stuffings. Fried as an accompaniment to fish. For reintroduction into diet, place into Day 1.

PEPPERMINT Avoid also peppermint tea, spearmint, balm teas, bergamont tea,curry, mint teas, pennyroyal, tea,peppermint & menthol. Also found in chewing gum, mint sauce (especially with lamb), mint jelly,toothpaste, stuffings, salads, flavouring in drinks and sweets, crème de menthe and curries. For reintroduction into diet, place into Day 2.

QUINOA

ROSEMARY The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they havea bitter, astringent taste, which compliments a wide variety of foods. They are extensively used incooking, and when burned give off a distinct mustard smell, as well as a smell similar to that of burningwhich can be used to flavor foods while barbecuing. For reintroduction into diet, place into day: 1

SAFFRON Saffron is widely used in Iranian, Arab, Central Asian, European, Indian, Turkish and Moroccan cuisines.Confectionaries and liquors also often include saffron. For reintroduction into diet, place into day:2

SAGE Sage has a slight peppery flavour. It is used to flavour fatty meats and in stuffing for poultrey or pork.Sage tea is said to have a calming affect. For reintroduction into diet place on day 4.

SEA BASS Some dishes include; Entrees, Soups, and Ceviche. Maybe found in Latin American, Caribbean andGreek cuisine. Very good source of omega fatty acids a good source of protein and magnesium.




Foods To Avoid


STRAWBERRY In addition to being consumed fresh, strawberries are frozen or made into preserves. Strawberries are apopular addition to dairy products, as in strawberry flavored ice cream, milkshakes and yogurts.Strawberry pie is also popular. Avoid also blakthorn tea & sole gin.For reintroduction into diet, place intoday:1

TAPIOCA Used mainly for thickening soups and broths and making puddings and other desserts. A starchy foodextracted from the roots of the manioc plant. For Reintroduction, place on Day 1.

TURKEY Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet,and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as asandwich meat or served as cold cuts. Also avoid turkey franks, turkey sausage. For reintroduction intodiet, place into day: 4

TURNIP Avoid also rutabega & turnip greens. Used in stews and soups. For reintroduction into diet, place intoDay 4.

VENISON Venison is most associated with meat of Deer, but also includes the meat of Moose, Elk, Caribou andAntelope. Venison is lower in Food energy, Cholesterol and Fat than Beef ,Pork or Lamb. For reintroduction place in day 4.

WHEAT Avoid also enriched flour, msg, pasta, puffed wheat, shredded wheat, soy sauce, triticale, wheat berries,wheat bran, wheat germ, whole wheat flour, all-purpose flour, bread, products, bulgur, crackers & creamof wheat. For reintroduction into diet, place into Day 2.

WILD RICE Dishes may include: vegetarian recipes, soups, casseroles, salad and Asian dishes. This is one of

gluten-free grain.

ZUCCHINI SQUASH Also known as courgette and Italian squash. Available all Summer, it does not need peeling, but it canbe simply topped, tailed, sliced and eaten raw, steamed, backed, pickled etc. For reintroduction into diet,place into Day 2.




128077

ASHLEY BESECKER 2/23/2012

ASHLEY HARRIS

Patient: Test Date:

Doctor/Clinic: File: (69

Food Sensitivity Test

Chemical Report

Food AdditivesFood Colorings

Molds EnvironmentalChemicals

PharmacoactiveAgents

OtherItems

BHT

BLUE#1 BRILLIANT BLUE

GREEN#3 FAST GREEN

POLYSORBATE 80

BHA

ASPARTAME

BENZOIC ACID

BLUE#2 INDIGO CARMINE

ERYTHRITOL

MSG

POTASSIUM NITRITE

RED#1 CRYSTAL PONCEAU

RED#40 ALLURA RED

SACCHARINE

SODIUM SULFITE

SORBIC ACID

SUCRALOSE (SPLENDA)

XYLITOL

YELLOW#5 TARTRAZINE

ELLOW#6 SUNSET YELLOW

PULLULARIA

ALTERNARIA

EPICOCCUM NIGRUMRHODOTORULA RUBRA

SPONDYLOCLADIUM

TRICHODERMA

ASPERGILLUS

BOTRYTIS

CEPHALOSPORIUM

CLADO HERBARUM

CURVULARIA

FUSARIUM OXYSPORIUM

HELMINTHOSPORIUM

HORMODENDRUM

MONILIA SITOPHILA

MUCOR RACEMOSUS

PENICILLIUM

PHOMA HERBARUM

RHIZOPUS NIGRICANS

DELTAMETHRIN

GLYPHOSATE

ORRIS ROOT

AMMONIUM CHLORIDE

BENZENE

CHLORINE

FLUORIDE

FORMALDEHYDE

PHENOL

TOLUENE

ASPIRIN

CLINORILIBUPROFEN

ACETAMINOPHEN

AMOXICILLIN

AMPICILLIN

CEPHALOSPORIN C

DIFLUNISAL (DOLOBID)

GENTAMICIN

INDOCIN

NAPROXEN (ALEVE)

NEOMYCIN

NYSTATIN

PENICILLAMINE

PENICILLIN

PIROXICAM (FELDENE)

STREPTOMYCIN

SULFAMETHOXAZOLE

TETRACYCLINE

VOLTAREN

SevereIntolerance

ModerateIntolerance

MildIntolerance

NoIntolerance

SevereIntolerance

ModerateIntolerance

MildIntolerance

NoIntolerance

SevereIntolerance

ModerateIntolerance

MildIntolerance

NoIntolerance

SevereIntolerance

ModerateIntolerance

MildIntolerance

NoIntolerance

SevereIntolerance

ModerateIntolerance

MildIntolerance

NoIntolerance



128077

ASHLEY BESECKER 23 Feb 20

ASHLEY HARRIS (

Patient Name:

Healthcare Provider:

Test Date:

File #:Food Sensitivity Test

Functional Foods and Medicinal HerbsSevere

Intolerance

ModerateIntolerance

MildIntolerance

Herbs: Male/Female

RED indicates a severe intolerance and these items should be avoided for a minimum of 6 monthsYELLOW indicates a mild intolerance and these foods should be avoided if possibleORANGE indicates a moderate intolerance and these items should be avoided for a minimum of 3-6 monthsGREEN indicates acceptable foods / no reaction

BILLBERRY

MANGOSTEEN

ROOIBOS TEA

SENNA

VALERIAN

WHEAT GRASS

CASCARA

GYMNEMA SYLVESTRE

NONI BERRY

PAU DARCO BARK

REISHI MUSHROOM

ACAI BERRY

AGAVE

ASHWAGANDHA

ASTRAGALUS

BARLEY GRASS

BLACK WALNUT

CHLORELLA

DANDELION

ELDERBERRYFEVERFEW

GOJI BERRY

GRAPE SEED EXTRAC

HAWTHORN BERRY

HUPERZINE

KAVA KAVA

LUTEIN

MAITAKE MUSHROOM

MILK THISTLE

MULLEIN LEAF

PINE BARK

RED YEAST RICE

RHODIOLA

ALOE VERA BEE POLLEN ECHINACEA ESSIAC

GINKO BILOBA GOLDENSEAL GURANA SEED LO HAN

RED CLOVER SEED RESVERATROL SCHISANDRA BERRY SPIRULINA

ST JOHNS WORT STEVIA LEAF VINPOCETINE WORMWOOD

YELLOW DOCK

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