OptiWay food sensitivity testing. Find your triggers.

Grains and seed-based foods, including gluten-containing grains (wheat, rye, barley, spelt, gliadin) and gluten-free alternatives (rice, quinoa, amaranth, buckwheat, oat). Useful for identifying sensitivities that may be driving bloating, fatigue or low-grade inflammation linked to grain consumption.

Daily beverages and herbal infusions: coffee, cocoa, black and green tea, chamomile, peppermint, hibiscus, jasmine and moringa. Reactivity here can contribute to digestive irritation, headaches or energy crashes in regular drinkers.

Common culinary mushrooms: boletus, chanterelle, oyster, white button, enoki and French horn. Worth checking for people with persistent stomach sensitivities or autoimmune conditions where fungal exposure may play a role.

Cow, goat, sheep, buffalo and camel milk; cheeses including Camembert, Gouda, Mozzarella, Emmental and Parmesan; plus chicken and quail eggs (white and yolk tested separately). Includes three specific cow milk protein fractions (Bos d 4, 5 and 8) so you can see which one is triggering reactivity. One of the most commonly reactive food categories.

Comprehensive panel covering common fish (cod, hake, salmon, tuna, mackerel, trout, sole) and shellfish (prawn, crab, lobster, oyster, mussel, squid, octopus). Reactivity here can present as skin reactions, digestive symptoms or histamine-related issues.

From everyday fruits (apple, banana, orange, grape, strawberry) to less common varieties (lychee, physalis, papaya, passion fruit). High reactivity to stone fruits (cherry, peach, plum, apricot, nectarine) or citrus is sometimes linked to oral allergy syndrome and post-meal digestive symptoms.

Beans, peas, lentils, soy, peanut, mung bean and tamarind. Useful for anyone moving towards plant-forward eating, where legumes feature in most meals.

Beef, pork, chicken, lamb, turkey, duck, plus less common meats including rabbit, ostrich, venison, horse, boar and stag. Useful for identifying reactivity in people on high-protein or carnivore-style diets, or those eating game regularly.

Modern dietary additions including spirulina, chlorella, baobab, chia, ginseng, ginkgo, maca root, guarana, almond milk and tapioca, plus alternative protein sources (mealworm, house cricket, migratory locust) and seaweeds (nori, wakame). Worth checking for people on functional, supplement-heavy or experimental diets.

Tree nuts (almond, hazelnut, walnut, pecan, pistachio, cashew, Brazil nut, macadamia) plus coconut, kola nut, tigernut and sweet chestnut. A common sensitivity category, often presenting as skin conditions or digestive discomfort.

Warming spices (cinnamon, ginger, turmeric, cumin, paprika), herbs (rosemary, oregano, thyme, basil, sage) and condiments (mustard, fenugreek, juniper berry, vanilla). Spice sensitivity can present as headaches, sinus congestion or skin reactions.

The most extensive category. Brassicas (broccoli, cauliflower, cabbage, Brussels sprouts), nightshades (potato, tomato, eggplant), root vegetables (carrot, parsnip, sweet potato, beetroot), alliums (onion, garlic, leek, shallot) and leafy greens (spinach, chard, watercress, rocket). Many people do not suspect vegetables, but nightshades and brassicas are common sources of sensitivity.

Yeast (baker's and brewer's), honey, cane sugar, hops, agar agar, M-Transglutaminase (meat glue, used as a food binder), Aspergillus niger (a common food fungus), elderflower, and Cross-reactive Carbohydrate Determinants (a marker that helps differentiate true food reactivity from cross-reactivity). Yeast reactivity in particular is significant: bread, beer, wine and many fermented foods all contain it.