Your Wheat Zoomer and Food Sensitivity test results can be different because these two tests are measuring two different things.
- The Food Sensitivity test measures reactivity to whole, undigested, dimensional proteins. Since proteins exist in an aqueous (i.e., watery) environment, reactivity to whole proteins is predominantly to the outer, water-soluble portions of the proteins.
- In contrast, the Wheat Zoomer test measures reactivity to the small, typically not water-soluble, 2-dimensional peptides created when whole (wheat) proteins are digested (i.e., denatured and cleaved into small fragments). Antibodies to peptide fragments found within a whole protein will not recognize or bind whole, 3-dimensional proteins, and vice versa.
For more information, please see the Peptide vs. Whole Protein One-Pager.
