One of the main focus areas of the Amsterdam Kliniek has been discovering the relationship between a hidden food sensitivity and common complaints.
It appears that many complaints may actually be caused by a food sensitivity (allergy and intolerance), but are generally not recognized in this way by mainstream medicine. Even respiratory tract conditions (asthma, hay fever, chronic rhinitis) can be the result of one or more reactions to certain foods and not per definition to something that is inhaled.
The Amsterdam Kliniek is convinced that not recognizing certain complaints has to do with the fact that reactions to a food usually appear over a longer period of time. Unlike a classic allergy where reactions generally appear soon after exposure to something you ear or drink. Whereby the cause becomes immediately clear. Quite often this reaction can be confirmed through a classic allergy test.
However, in the case of a hidden food sensitivity (intolerance), it can possibly take days before a reaction is noticeable. This longer time period masks the cause-and-effect relationship of the food eaten and the reaction to it. The reality is that a classic allergy test is useless in the diagnosing of an intolerance. For this reason, the Amsterdam Kliniek decided many years ago to use the significantly more effective neutrophile test in diagnosing hidden food sensitivities. For this test a number of vials of blood are drawn, after which a drop of the patient’s blood is mixed with a minute quantity of food concentrate. Next an adapted hematology analyzer (a device which examines blood cells) measures changes in neutrophiles (a specific kind of white blood cell) through direct current and radio wave frequencies. The changes in these neutrophiles can reflect the presence of food intolerances with a great degree of reliability.