Your Wheat Zoomer and Food Sensitivity test results can be difference because these two tests are measuring two different things.
- The Food Sensitivity test measures reactivity to whole, undigested, 3-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 a whole, 3-dimensional protein will not recognize or bind small peptide fragments, even if those peptides are found in that whole protein, and vice versa.
For more information, see the Peptide vs. Whole Protein One-Pager.
