D.B.
I haven't done it, and won't. I think it's highly unlikely to be helpful except in extremely rare cases. There is virtually no "genetic" component to food sensitivities. There is a huge epigenetic factor, which can be hereditary, but this is entirely different in that it can be changed. The genome (DNA) is fixed; the epigenome (instructions to the genome) is very much influenced by outside factors, including lifestyle choices, disease, aging, environmental influences, pollution/toxins, and so on. But since the genes are only 2% of the factor and the other 98% is the epigenome, the testing, in my view, is pointless. In fact, by influencing the epigenome and getting it to function more effectively, the vast majority of people can eat the vast majority of foods safety and comfortably.
The work being done in food science is extraordinary, and the work on a particular dietary ingredient which is the only one known to affect gene expression (that is, the switching on and off of good & bad genes) is extremely broad-based. Everything from inflammation (such as that caused by an adverse reaction to some foods) to cholesterol to cancer cell division - these are all helped immeasurably by this simple peptide with no side effects. Working in partnership with the CDC and under FDA inspection, with the American Heart Association and the American Cancer Research Institute, and many universities & research institutions is very cutting edge - but there seems to be no debate about this.
So getting an expensive set of tests that tells you nothing except what to avoid makes a lot less sense to me than adding in a safe plant-based food to reduce and even eliminate the reactions.
I no longer have an lactose issues or any allergies, and I work with a lot of people who can now eat foods that previously they were forced to avoid (soy, wheat, eggs, dairy, fruits, you name it). Even those who had anaphylactic reactions can sometimes eat the trigger food, and even if they can't, they at least don't have to worry about accidental exposure or cross contamination.
If you think about it, this makes sense - why, all of a sudden, over the last 20 years, do we have all these foods that suddenly no one can eat? It's not the food - it's our bodies' inability to process it safely. We have not undergone massive genetic changes in the last generation - but we have seen tremendous changes in our food supply and the epigenetic machinery.
So for most people, it's much easier and much cheaper to work to repair the epigenome so they can eat those foods again and no longer have to avoid everything, stay away from birthday parties, check ingredient lists, and so on.
Just my 2 cents based on my work and the seminars with all the scientists!
