Food Sensitivity Testing with Applied Kinesiology
Our food sensitivity testing sessions involves a detailed medical case history and food diary to help the practitioner isolate the potential irritants to the body. The testing begins by locating an “indicator muscle”. A true “indicator muscle” is a strong muscle that becomes weak for a brief moment when approximating its neuromuscular fibers. This muscle can now be used as an indicator for stress or dysfunction in the body.
For the evaluation the practitioner will make note of :
- Hip range of motion
- Sensitive neurolymphatic points (chapman points)
- Indicator muscle
We would then test specific food concentrates in the mouth of the patient and observe the neurological changes in the parameters listed above. A true food sensitivity will cause a generalized inhibition (weakness) of the muscles, decreased range of motion and increased sensitivity of the Chapman points.
A thorough food sensitivity exam in Applied Kinesiology includes all the above criteria. Be careful of individuals testing with just arm strength as seen often on “youtube”, this is not an accurate style of testing.
The following is a great link on research done on Applied Kinesiology and food sensitivity testing : http://www.ncbi.nlm.nih.gov/pubmed/10069623