The Euryarchaeota phylum, a key player in the realm of gut microbiome analysis, stands out in gut health panels for its unique and diverse archaeal species. This phylum, part of the broader Archaea domain, includes various organisms that play crucial roles in the gut ecosystem, notably the methane-producing Methanobrevibacter smithii. The presence and levels of Euryarchaeota in the gastrointestinal tract are indicative of the gut's metabolic state and overall health. These archaea are particularly known for their role in methane production, which can significantly impact gut motility and the digestive process.

Cortisol is a hormone produced by the adrenal glands, which are located on top of the kidneys. It is normally released in response to events and circumstances such as waking up in the morning, exercising, and acute stress.

The "F001-IgG Egg White" marker is a blood test that measures the level of immunoglobulin G (IgG) antibodies specific to egg white proteins. IgG antibodies are produced by the immune system in response to exposure to allergens, such as egg white. When a person is sensitive or allergic to egg white, their immune system may react by producing IgG antibodies, which can be detected through this test.

Egg white allergy is one of the most common food allergies, especially in children. However, many individuals with an egg allergy will show IgE antibodies, which are associated with immediate allergic reactions. IgG antibodies, on the other hand, are often linked to delayed food sensitivities or intolerances, which may not cause immediate symptoms but can lead to chronic issues over time, such as gastrointestinal discomfort, headaches, or skin rashes.

The Wheat Allergy test looks for IgE antibodies which the body develops in response to proteins found in wheat. 

Today almost a half of the calories consumed by the human population worldwide come from cereals, with wheat being the most popular grain in Europe and the Americas. Its use is so widespread that people suffering from gluten-related disorders have great difficulty in avoiding it. Flour and bran are used in the production of bread, muesli, breakfast cereals, pasta, bulgur, couscous, and pastries. Being a binding agent, wheat is added to cold cuts, desserts, ice cream, and cream. Starch is used for coating pills, pralines, and roasted coffee grains, as well as in cosmetic, paper, and chemical industries.

It is important to note that a wheat allergy is not the same as Celiac Disease.

F078-IgE Casein is an allergy test that measures IgE antibodies specific to casein, a protein found in cow’s milk. This test helps identify whether your immune system is triggering an IgE-mediated allergic reaction to casein, which can cause symptoms ranging from mild discomfort to severe allergic responses.

Casein is a major allergen in milk and the main protein constituent in cheese. Milk protein or casein intolerance occurs when the body has a food-specific IgG antibody response to the protein found in milk. This is not to be confused with lactose intolerance, which occurs wheninsufficient amounts of lactase are produced by cells in the small intestine.

Immunoglobulin G (IgG) antibodies to specific allergens have not been proved to be involved in pathogenesis of disease. The presence of IgG against otherwise innocuous antigens (such as foods) in serum simply indicates that the individual has been exposed to antigens that are recognized as foreign entities by the immune system. The presence of food-specific IgG alone cannot be taken as evidence of allergy or autoimmune disease and only indicates immunologic sensitization by the food in question. Consequently, the quantitative IgG test should only be ordered by specialists who recognize the limitations of the test.

F079-IgE Gluten is an allergy test that measures IgE antibodies specific to gluten, a protein found in wheat, barley, and rye. This test helps determine whether your immune system is producing an IgE-mediated allergic response to gluten, which can lead to symptoms of wheat allergy rather than non-IgE gluten-related conditions like celiac disease or gluten sensitivity.

Immunoglobulin G (IgG) antibodies to specific allergens have not been proved to be involved in pathogenesis of disease. The presence of IgG against otherwise innocuous antigens (such as foods) in serum simply indicates that the individual has been exposed to antigens that are recognized as foreign entities by the immune system. The presence of food-specific IgG alone cannot be taken as evidence of allergy or autoimmune disease and only indicates immunologicsensitization by the food in question. Consequently, thequantitative IgG test should only be ordered by specialists who recognize the limitations of the test.

The "F082-IgG Cheese, Mold Type" marker is a blood test that measures the presence of immunoglobulin G (IgG) antibodies against proteins found in moldy cheeses. Mold-type cheeses, such as blue cheese, Roquefort, Camembert, and Brie, are made by introducing specific types of mold during the aging process. For individuals with sensitivities or intolerances to these molds, the immune system may produce IgG antibodies as a response to these foreign substances.

IgG antibodies are associated with delayed immune reactions, meaning symptoms linked to mold-type cheeses may take hours or even days to appear after consumption. Elevated levels of the F082-IgG Cheese, Mold Type marker may indicate a sensitivity to molds found in certain cheeses, leading to symptoms like digestive discomfort, bloating, headaches, skin rashes, or fatigue.

F2-Isoprostane, prostaglandin-like compounds formed from the free radical-mediated oxidation of arachidonic acid, are the ‘gold standard’ for measuring oxidative stress in the body.

F2-Isoprostane also have potent biological effects associated with inflammation and therefore may mediate chronic disease initiation and progression.

Additionally, F2-Isoprostane may also act as potent vasoconstrictors via thromboxane formation in the endothelium and promote platelet activation resulting in thrombus formation.

The F2-Isoprostane test may be performed on individuals at risk of future cardiovascular disease due to lifestyle risks, or those with a family history of cardiovascular disease.

Testing of F2 -Isoprostanes is determined by an individual’s medical history, but may be performed semi-annually or annually as necessary. If the initial test result is abnormal, then follow-up testing may be performed within 3-6 months following treatment.

The F2-Isoprostane/Creatinine Ratio is considered the gold standard for assessing oxidative stress, a biological process that can damage cells and tissues and is closely linked to the development of chronic diseases like cardiovascular disease. This test is particularly useful for individuals with lifestyle risk factors such as poor diet, smoking, a family history of heart disease, or elevated cholesterol levels. F2-isoprostanes (F2-IsoPs) are compounds formed when arachidonic acid—a fatty acid essential for muscle function and cellular processes—is oxidized in the body. While the body can produce arachidonic acid naturally or obtain it from foods like red meat and egg yolks, excessive levels can lead to increased production of F2-IsoPs, which in turn may promote blood vessel constriction, elevate blood pressure, and increase blood clotting, all of which raise the risk for heart attacks and strokes. Elevated F2-IsoP levels have also been associated with early plaque formation in arteries, and studies have shown that individuals with high levels of F2-IsoPs may be up to 30 times more likely to develop heart disease. The test is performed using a high-precision Liquid Chromatography-Tandem Mass Spectrometry (LC/MS/MS) method developed by Cleveland HeartLab, Inc., and although it has not been FDA-cleared, it is CLIA-certified for clinical use and provides critical insight into a patient’s oxidative stress and cardiovascular risk.

The "F236-IgG Whey" marker is a blood test that measures the presence of immunoglobulin G (IgG) antibodies directed against whey proteins. Whey is a protein found in milk and is commonly used in various food products, including protein powders, dairy products, and infant formulas. For individuals with a sensitivity or intolerance to whey, the immune system may produce IgG antibodies in response to these proteins.

IgG antibodies are associated with delayed-type immune reactions, meaning that symptoms caused by whey sensitivity may take several hours or even days to appear after consumption. Elevated levels of the F236-IgG Whey marker suggest that the immune system is reacting to whey proteins, which may indicate an intolerance or sensitivity to whey. Symptoms of whey sensitivity can include digestive issues like bloating, gas, and stomach discomfort, as well as headaches, fatigue, skin rashes, or other chronic symptoms.

The Factor IX Activity assay is a blood test that measures the activity of factor IX. This is one of the proteins in the body that helps the blood clot.

Venous thromboembolism is a complex condition that can be caused by a combination of genetic factors, lifestyle choices, and specific situations. One key genetic risk factor is the presence of a specific change in the F5 gene, known as Factor V Leiden (c.1601G>A or p. Arg534Gln variant). People who carry one copy of this variant are 6 to 8 times more likely to develop venous thromboembolism, while those with two copies (one from each parent) face an approximately 80 times higher risk. The risk increases even further for individuals who carry both the Factor V Leiden variant and another variant called c.*97G>A in the F2 gene, making them about 20 times more susceptible. Certain combinations of genetic factors, including both mentioned variants, could further elevate this risk.

The factor VII assay is a blood test to measure the activity of factor VII. This is one of the proteins in the body that helps the blood clot.

This test measures the activity of factor VIII, a blood-clotting protein. The test can find out whether you have hemophilia A or another clotting disorder. Because blood-clotting proteins work together to stop bleeding, the test may be done as part of an overall screening for the proteins involved in clotting.