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Evaluates baseline nutrient availability across serum and red blood cells (RBCs), providing foundational insight into overall nutritional status.
(40 ITEMS): vitamins, minerals, antioxidants, fatty acids and amino acids) : Arginine, Asparagine, Calcium, Carnitine, Choline, Chromium, Citrulline, Copper, CoQ10, Cysteine,Folate, Glutamine, Glutathione, Inositol, Iron, Isoleucine, Leucine, Magnesium, Manganese, Methylmalonic acid (MMA), Potassium, RBC Omega fatty acids (n3 and n6),Selenium, Serine, Sodium,Valine, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin C, Vitamin D,25-OH, Vitamin D3, Vitamin E, Vitamin K1, Vitamin K2, Zinc
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VIBRANT FOOD SENSITIVITY 96 items $379
(DAIRY & EGG: αS1-casein & αS2-casein β-casein Butyrophilin Cheddar cheese Cow’s milk Egg white Egg yolk κ-casein Lactoferrin Ovalbumin Ovomucoid Yogurt FRUITS: Apple Avocado Banana Blueberry Cantaloupe Coconut Grape Grapefruit Lemon Olive, green Orange Peach Pear Pineapple Strawberry Watermelon VEGETABLES: Asparagus Broccoli Cabbage Carrot Cauliflower Celery Cucumber Eggplant Garlic Green bean Green pepper (bell) Kale Kelp Lettuce Mushroom Onion Potato Potato, sweet Spinach Squash Tomato GRAINS & STARCHES: Barley Bran Corn Gluten Malt Oats Rice Rye Wheat NUTS, SEEDS & OILS: Almond Cashew Chia seed Cola Peanut Safflower Sesame Sunflower seed Walnut FISH & SHELLFISH Clam Codfish Crab Haddock Lobster Salmon Scallop Shrimp Sole Swordfish Tuna MEAT & POULTRY Beef Chicken Lamb Pork Turkey Legumes & Pulses Black bean Green pea Lima Bean Soybean HERBS, SPICES & FLAVORINGS: Basil, Black pepper, Cinnamon, Cocoa, Coffee, Dill, Ginger, Honey, Mustard, Oregano, Tarragon, Yeast baker’s, Yeast brewer’s). |
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