Taking Food Sensitivity Testing to the Next Level

Sponsored by KBMO Diagnostics

By Natural Medicine Journal

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In the first of 2 interviews, Dawna L. Jones, MD, FACOG, describes how she tests for food sensitivity in her clinical practice. She also discusses prevalence, symptomatology, and gives some advice on how to effectively diagnose food sensitivity issues. In the second interview, James White, chief executive officer of KBMO Diagnostics, Duxbury, Massachusetts, describes how the FIT Test is different from other food sensitivity tests.
 
 
Approximate listening time: 11 minutes
 
 

About the Expert

Dawna L. Jones, MD, FACOG, is a board certified physician in obstetrics and gynecology. She received her medical doctorate from Tufts University, Boston, Massachusetts, where she also did her residency. She is the founder and medical director of Bella Natural Health, Norwell, Massachusetts. 
 

Approximate listening time: 10 minutes

About the Expert

James White is the chief executive officer of KBMO Diagnostics, Duxbury, Massachusetts, the company that distributes the FIT food sensitivity tests. White has 20 years’ experience in the diagnostic and pharmaceutical industries working globally to launch a range of innovative products. He holds a bachelor’s degree in economics from the University of the West of England, Bristol.

About the Sponsor

KBMO Diagnostics, Duxbury, Massachusetts, is the marketing arm for several highly complex laboratories that have developed and offer food inflammation tests (FIT). The FIT Tests identify foods that may be responsible for causing symptoms associated with inflammation by measuring food-specific immune complexes containing immune complex-C3d and immunoglobulin-G together. Identification and elimination of the offending foods from the diet will lessen inflammation and alleviate the symptoms associated with food sensitivities.

About the Author

Natural Medicine Journal is an electronic peer-reviewed journal and open access website dedicated to the field of integrative medicine.