Traditional allergy tests look at something called Immunoglobulin E (IgE). IgE are the antibodies your immune system produces when you have an allergic reaction. Meanwhile, popular food sensitivity tests you can take at home look for Immunoglobulin G (IgG) response, another type of antibody. However, it turns out that these routes may not provide the most accurate insights. IgG tests quantify how much IgG you’re producing to a specific food, with the assumption that high levels of IgG are a bad thing. We don’t know a ton about how these reactions work. But from the research, IgG only plays a minor role in symptoms like GI distress and migraines. Also, IgG testing can’t identify reactions to chemicals like food additives, which is really important in figuring out what’s going on. That’s where the MRT® test comes in. Instead of just testing for individual antibodies, it measures the change in volume of white cells, providing a better read of your immune system’s response to ingredients.