- Knowledge Base
- Foods & Drinks Section
-
Your Results
-
The Science Behind Our Test
-
Foods & Drinks Section
-
Toxins Section
-
Heavy Metals Section
-
Vitamins, Minerals, & Fatty Acids Section
-
Yeast & Fungi Section (Candida)
-
Gut Biome Section
-
Digestive Process Section
-
Weight Loss
-
Elimination Diet Steps
-
Gluten
-
Targeted Test
-
Supplements
-
Food Color
-
Preservatives
-
Antioxidants & Acidity Regulators
-
Thickeners, Stabilizer & Emulsifiers
-
Fatty Acids & Compounds
-
Essential Oils
-
Skin Care Ingredient
-
Other Nutrients
-
Non-Essential Amino Acids
-
Essential Amino Acids
-
Carotenoid Terpenoids
-
Additives
-
Glazing Agents, Gases, Sweeteners
-
Antibiotics
-
Preservatives-Others
-
Acidity Regulators & Anti-caking Agents
For vegetables my intolerance for garlic is green. Under herbs and spices, garlic is listed as red. In the portal, garlic is not listed under herbs and spices. What form of garlic am I intolerant to?
Any item listed under "vegetables" is classified as the fresh version. Any item listed under "herbs and spices" is classified as the dried version. Even though the item may come from the same "source," the molecular atom structure is different and as such, it can bear an influence on how it is digested and absorbed by the cells in the body.