UTILIZATION OF IGG TESTING TO SIGNIFICANTLY REDUCE PSORIASIS SYMPTOMS: A CASE REPORT
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Keywords
Psoriasis, IgG Testing, Food Sensitivity
Abstract
Objective: To describe the successful use of IgG testing and subsequent removal of sensitive foods from the diet of a patient with psoriasis, resulting in a significant reduction of her symptoms.
Clinical Features: A 46-year-old female patient had symptoms of psoriasis. She underwent IgG testing, which identified food sensitivities. These sensitive foods were then removed from her diet.
Intervention and Outcome: The conservative treatment consisted of combination of IgG testing and dietary changes. A significant reduction in symptoms of psoriasis was seen within months.
Conclusion: This case describes the conservative nurtritional treatment of a patient with psoriasis using food sensitivity testing and removal of sensitive foods from her diet.
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References
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