LS 47 - Boone Zavik - Bloodprint Food Sensitivity Test by Immuno Laboratories & Better Health USA

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Welcome to the Longevity Show, Informing listeners on the important aspects of health, wealth and happiness to ensure you live life to its fullest. With fascinating interviews with top authors and gurus in the field, along with the latest news in the science and technology of longevity, we're going to reveal expert advice and amazing secrets of living a long, happier life. And now, here's your host, Jason Hartman.

It's my pleasure to welcome Boone Zavik to the show. He is the marketing manager and son of Jeffrey and Cher, who are the founders of Immuno Laboratories and Better Health USA. He joined the family business in 2009. He's traveled across the country meeting thousands of physicians and clients, educating them about bloodprint. This is a food sensitivity test developed by Immuno Laboratories. And he's got some interesting stuff to say. We have not covered this topic yet on the show, so I'm anxious to dive into it. Let's welcome Boone from Fort Lauderdale, Florida. Boone, how are you?

I'm doing incredible, Jason. Thank you for introducing me and bringing me to the show.

It's good to have you on. So what is food sensitivity? You know, does that just mean an allergy to food? Like, you know, people are allergic to peanuts, for example, or is it different?

Yeah, great question. Actually, I just came back from Vegas at a large convention there, rather a conference, and this meeting with a couple thousand physicians, and a lot of them had this same question because so often people use the terminology or the jargon of food allergy when in reality they really mean a food sensitivity. So let me break down the difference between those two. And then also a food intolerance, a food allergy is when somebody immediately has a reaction. So a lot of times on airplanes, we see how they no longer have peanuts. Also in restaurants, they have to cook shellfish in a different area because those will trigger a food allergy, which is a immediate response. Now, on the other side, you have a food intolerance. Now, a lot of times we hear of a milk intolerance or lactose intolerance. That means that the body is not making the proper enzymes to break down that certain food. So now outside of those two realms is really where. Where I kind of find the magic, which is the food sensitivity. Now, the food sensitivities are those delayed reactions where, let's say for breakfast you have eggs, maybe some bread as well, like the kind of standard American breakfast of, eg, egg, sausage, and toast. And then later in the afternoon, you have a migraine or some other chronic condition coming up, but you never know exactly why it came up. You assume it was stress or maybe a couple other things, but in reality, it could be that delayed food sensitivity that's triggering what's called the IgG pathway. And that's where the testing that we perform can really help pinpoint that. But I'm glad you asked that question because there's a lot of confusion around that. I think that's where a lot of people have issues with the sc.

What is igg pathway?

Yeah, thanks for asking. That stands for immunoglobulin G. And it is an antibody that flows in your immune system just in every single person's body. And there's different types of immunoglobulins and they will all kind of attack and treat various foreign antibodies in our system differently.

Okay, all right, so tell us about some of the common symptoms. We get that an allergy is an immediate reaction.

But.

But what, what, what happens with a sensitivity? How do we know if we have one? I mean, you know, certainly I can tell you that my face will tell me pretty quickly. You know, if I go and eat crappy fast food like my, my skin on my face can, can feel it in, in 10 minutes. It's mind boggling. I mean, I don't. That cannot be a placebo effect. You know, skin just feels greasier and it's disgusting. So, you know, what, what is this for food sensitivity?

A lot of. Actually I'm trying to think. There's one physician who had a great statement which is a, a food sensitivity could be anything, but it's. You have to really kind of niche down what is chronically going on. And the main, the main kind of area that I look at first, especially when first working with physicians or an individual that has an issue is I'm focusing first on what kind of digestive challenges are they having. And if they're having chronically, you know, upset stom stomachs, or even if they've been labeled with having irritable bowel syndrome, ibs, then that would be one of the first areas to kind of give a red flag of, hey, I'm experiencing some kind of food sensitivity. After that, all kinds of skin issues. If you have eczema or skin rashes, things of that nature, that can very likely be a food sensitivity. But the real key word is a recurring condition or symptom that you've been experiencing over and over again. Because more than likely it's something that you're habitually doing in your, you know, life and day, that's kind of triggering that issue. So we want to find out, you know, what is triggering it so we can remove that food.

Okay, so let's. How do we know if we have it? Do we have to get this, this blood test? Is that what you. Is that what your company offers as a blood test?

Yeah, I mean, that, that is mainly what we recommend. But even aside from having the blood test done, the first thing that I recommend people do is start to make a food journal, start to have a food diary and write down what is it that you're eating for breakfast, what is it you're having for lunch and dinner and various snacks, and start making a note of how you feel. And this will assist you in finding out what foods should you start eliminating? What foods can you start optimizing in your diet? And then this will help you start to realize, okay, if I, you know, for example, for breakfast had eggs, and then later on the afternoon I had a headache. Now tomorrow, if I remove those eggs, am I still going to have that headache? And just by simply journaling, you can start having more awareness as to that connection between what you're eating and how you feel after that. I mean, yeah, we have. We recommend that someone does get tested because it really cuts down the time in half of how long it takes to find those sensitivities.

I mean, are there some foods that are the major culprits? You know, are there some foods that just nobody would have sensitivity to? And some foods maybe, you know, there are a dozen of them that are, you know, a lot of people are affected by.

Yeah, actually, funny enough, we go through all the data and I look through to see, you know, what are the main foods that are causing reactions or the foods that are rarely causing reaction. I think that's funny, is of all foods, the lowest reactive food that we have ever tested is pear. Now, why pear? I have no idea. And the second, I think lowest reactive was herring, which is a type of fish. So it's. The reason I bring those two up is because any food could be a food sensitivity or one that's causing someone an issue. But on the other side, the most likely foods, and here are actually the five foods I recommend everyone start removing from their diet at least for two weeks. Just give it two weeks and see how you feel. The first food is brewer's yeast, and that's found in all alcohol except for vodka, gin and tequila. The next one is baker's Yeast, and that's in all breads and items that rise, such as muffins, bagels, et cetera. Then the other item is eggs and then cow's milk and then lastly is tomatoes. And tomatoes usually surprises people.

Well, eggs surprises me too. I mean, eggs are like a superfood. They're, you know, they're, they're one way to get a high amount of protein, some, you know, a little bit of good cholesterol that men definitely need to manufacture testosterone. I love eggs. You know, and they're, and you can get them cruelty free. You know, you don't have to kill an animal and you don't have to have animals in tiny little cages to get an egg. Although that's admittedly not the way most people get them, of course, but, you know.

Yeah, but that's the idea.

Yeah, that's the ideal. So I'm really bummed to hear that about eggs and then tomatoes. Gosh. I mean, aren't those good for, you know, lycopene? I mean, isn't that good for you?

Yeah, and that's, that's where it really comes down to that aspect of the testing. Because if you, if you look to the health books, and there's about, I think last time I checked on Amazon, there's like over 600,000, you know, diet and health books out there. And in pretty much any one of those books, they're going to tell you that tomatoes are good for you. More than likely they're going to mention that eggs are good for you, too. But the part that becomes challenging is, you know, which food is actually right for your particular body. Why is it that eggs come up as such a high reactive food? My assumption, from what I'm seeing and from what physicians are telling us with their patients, is that since people eat eggs so often, they've kind of hit the level where it's now seen as kind of a foreign antibody or a toxin, and now their immune system is attacking against it to flush it out of their system. But I do agree with you. I mean, eggs have great protein. They also are said to have the healthier cholesterol, other good fats, and in the egg. So it sounds like it would be perfect just as tomatoes would, but in reality, it just depends on what's going on with that specific individual.

Yeah. Okay. And is there anything on the egg preparation that would be an issue or, or is it just eggs? Doesn't matter how you prepare.

Yeah. For what we're testing on, what I can speak to mostly is just on eggs. As the protein antigen that we're looking at. So it doesn't matter if it was cooked or not. But I do agree with you and I think that there is a certain aspect where maybe people are kind of denaturing those egg too deeply. We've had a couple of physician clients mention about the. If you have eggs, I think if you, I think they're recommending to poach them and not to fully poach them hard, but kind of poach them about like a soft egg, then, then our body can digest it better. I haven't looked all the research to have a strong opinion one way or the other. I just see that, hey, eggs are always in our, you know, top 10 most reactive foods. So I do my best to avoid them.

Yeah. Wow, that's, that's, that one bums me out. And I like tomatoes too. So the answer to the question is poached eggs are better than the rest. Better than a hard boiled egg, a sunny side up egg, whatever. Right? Scrambled egg, poached.

Yes. Yeah, that is what we've heard. I mean, it's just really, just don't overcook the eggs. So having them a little bit more runny. But then always watch out for the salmonella. So make sure that you're at least coddling it to some extent, which means cooking it at a boiling temperature for a bit.

On the thing about. Most people are going to agree that alcohol is not really very good for you. Maybe a very moderate amount is okay, but. And then, you know, bread products, you know, gluten, there's this huge movement against gluten. So most people are going to agree with that. You know, they're not going to. Even though I love them, but, you know, I know they're. I know they're not good for me, but I do love muffins for sure, and coffee cake and stuff like that. So you're not going to get any disagreement on that. Now can you treat these things? You know, can you, can you still have these foods you're sensitive to and somehow compensate for it if you, you know, if you. Is there an antidote or is the antidote just to avoid them completely? That's probably what you're going to say.

Yes, that, that is what I'm going to say. It's a. And it's a great question, actually. At this most recent conference, I was walking around a couple different supplement companies and compounding pharmacies trying to ask them, you know, what is it that you do to help heal the gut and overcome leaky Gut. And so the first recommendation I give is, yes, absolutely, avoid the food. If you know that you're having a delayed sensitivity to it, then just as if you had an immediate allergy to it, you would avoid that food. So that's the first thing I recommend. And then along with that is avoid the food for at least 90 days. After 90 days, what we have found is that several people actually be able to tolerate the food once again. And after they've allowed their body to kind of flush those IgG antibodies out and then allow their immune system to restrengthen, at that point, when they go and reintroduce the food, they'll usually be fine with it. What we've seen in the lab is after a retest, which is six months after their initial test, their reactivities will reduce by about 50%, provided they were avoiding the food. But on the other side, as far as what can you actually take to compensate or speed up the healing process? We recommend doing any type of healthy GU protocol, and that would be taking probiotics. I also know that aloe vera juice can help a lot. Think other things that can just help balance out that internal gut flora. That will assist a lot, because a lot of times, food sensitivities have a very strong relationship to leaky gut. And when those. When those kind of tight junctions in your intestinal tract open and you have that hyperpermeability, that's when we start to see a lot more food sensitivities. Because now that food's kind of seeping into your bloodstream and causing inflammation, that's really unnecessary.

So this sounds like it's a lot of the food sensitivity issue is related to the concept of celiacs, right? Celiac's disease. Or is it not true? Like, you know, I remember I had this girlfriend for a while. She was just. I mean, it was kind of ridiculous. I sort of felt like she was being a bit of a hypochondriac. But I may well be wrong. You know, you know, maybe we should still be together. But, you know, it was last summer, and she was just, oh, no, gluten can't do anything. You know, every restaurant meal was kind of a bit of a hassle. Is that really what it's related to? I mean, in other words, I'd like to know, too. Is there a way we can say, you know, people listening, they're not gonna. They're not gonna go to your website, and they're not gonna get this test that you do? By the way, how much does your Test call cost and how much does it work? I do want to know the answer to that question, but say they're not gonna do that. Can you just tell if you have this issue? I mean, I know you mentioned keeping a journal and so forth. You know, like, what symptoms would one notice if they don't get a test? And they're just doing the do it yourself approach? So that. And how does it. How do you do the test and how much does it cost?

Yeah, absolutely. So other symptoms, I mean, just to kind of list out a couple, if they have chronic bloating, recurring stomach pains, arthritis, aches and muscles, fatigue is actually a very big one. And even just kind of a slugg in general, Once again, irritable bowel syndrome, headaches and migraines, eczema, skin rashes, depression, and weight gain, not only with holding fat, but also on water retention. Both of those types of weight gain can be a symptom, indicating a food sensitivity challenge is going on. As far as the investment to getting tested, the pricing really, really depends on which panel they want to have. So, for example, on our core foods that we test, which is the blood print 88, that can be a $175 investment. And then our bloodprint 154, that one can go up to a $355 investment. After that, we do have additional panels that will find out, are you having an issue with gluten? Do you have a gluten intolerance? And then also going further down, as you were mentioning with your. Your girlfriend or ex girlfriend about the celiacs, we do have a TTG test that can find out without a biopsy, does someone have celiac disease? So we have. We have a couple other panels that can help really pinpoint what's going on with the individual.

Okay, sounds good. And how do you do the test? I mean, hopefully people don't have to fly to Fort Lauderdale. Can they do this at their doctor's office? Or visit one of these labs that are sort of these, you know, popping up all over. I kind of like this do it yourself approach to medicine, where people are becoming more empowered and they can go to these various labs and, you know, just have them draw the. I mean, it's. It's a blood test, right? Is it just drawing blood? Is that all it is?

Yeah, absolutely. It's a simple blood draw. You can either go to your physician, or we can assist you in finding a phlebotomy location, or you can even go to, like, in any lab, testnow.com kind of brick and mortar location. They have a lot of them, at least in South Florida. But yeah, you'd first go and you have your blood drawn. We'll take two tubes of blood, which is a very minimal amount of blood. We then spin that blood down so that we can separate out the red blood cells from the blood serum. Within the blood serum is the IgG antibody and that is what we are performing our test on. We're finding out from your blood serum as it's put together with a specific food antigen, is there a reaction? And then we report that back out to either the physician or to the individual. But yeah, as far as getting tested, certainly you can go to your physician or you can reach out to us and we'll be able to help you out, no problem.

Okay, and that website you mentioned, is it nelabtest.com?

Yeah, that's actually one of our phlebotomy partners. But the website that I recommend to have a conversation with us would be to go to stopfeelingbad.com that's your website, correct?

Right. Okay, so I went to anylabtest.com and this is a really old fashioned, kind of hokey looking website, but I assume it's just a referral. Yeah, it does have food intolerance testing, blood test, fasting. So what is that, just a directory type thing?

Yeah, they just assist us with the phlebotomy service. So we have the physical laboratory and we have several partners that assist us in drawing the blood.

Okay. All right, so you go in now, are those fees that you mentioned earlier? And by the way, what's the range again? Was it one hundred and something to 350?

Yes. $175 investment to $355 investment.

Does that include the fee to go to the lab and visit the phlebotomist there or is that an extra fee?

Yeah, that depends. So if they go to their physician, their physician could provide the blood draw. Complimentary. But if they go to one of our partners, it could be a $25 to potentially $100 investment. And the $100 range is more so when we send out a mobile phlebotomist to your home or work. So if you're to visit a brick and it'll more than likely be about $25 blood trial fee.

Okay. All right, good. What else should people know? You know anything about the science behind it? How big a deal this is? What you know, like what percentage of the population do you think is affected by this type of thing?

Yeah, what we have found And I mean, honestly, in my opinion, every single person that eats food is going to have some type of a food sensitivity. And I realize that that sounds just like a crazy blanketed steak. But I have yet to see a single result come back, even from the healthiest of individuals that we've tested. Some of them being world renowned physicians that are out there talking about the healthiest diets, the most intense vegan diets, and on the other side of you eating more Paleo. As we've worked with these individuals, I have still noticed that even in their results, they have several foods that are coming up as a sensitivity. So I would recommend that, that people definitely start to understand the relationship between what they eat and how they feel. Because going far back when medicine was kind of first created by Hippocrates, the statement then is just as true back in the day when he said it as it is today, which is, let food be thy medicine and medicine be thy food. So to the individual out there wondering, is this going to be something that I can benefit from? Not only would I say, yes, absolutely, you would benefit. But more importantly, when you work with us, we do have a money back guarantee. And the reason that we have that is because we're here to help you. We're here to be on your team and assist you on your path to better health. But we also realize that although we think food is the end all, be all, that health is a puzzle and you need to find out what is the area that's challenging you the most. Is it the food? Is it a hormonal imbalance? Is it a nutrition deficiency? So as you work with us, we'll be able to find out what is going on with the food. And if that's not solving your challenge, after the 90 day program, let us know, we'll give you back that money so you can continue to reinvest in your health.

Yeah. Okay, good. Is there a question I didn't ask you that you just want to talk about or tell the listeners about something that maybe I didn't ask.

That's a great question to end with. And I'm just thinking it's all yours.

Wrap it up with whatever you want.

I mean, I guess the one thing that I would say, especially once again, after being at this conference with all these physicians and hearing their questions and concerns, I would just say to the individuals listening to this, the end user, the consumer, I would say you really need to take your health into your own hands. And I know that your listeners are already doing that, Jason, because they wouldn't be subscribing to this podcast if they didn't really value their health. I would just, I would tell you, don't give up on your health journey. Continue to explore different areas of your health. Continue to look at different things that can help you in your health. Because nowadays insurance is not going to be the means to solve or answer your health challenges. You really need to go out there, do a little bit of research, experiment some and find out what's really going to work well for you. And that's really what I'd say to the the people.

I think that's excellent advice. Boone, thank you so much for joining us. Give out your website one more time. Stop feeling bad.com stopfeelingbad.com thank you so much.

Thank you, Jason.

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