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No, foods aren’t preapproved by the FDA; the agency approves certain additives and colors and oversees safety after products reach the market.

No—most food sensitivity kits offer limited insight; true allergies or intolerances need different tests and clinician guidance.

No, produce labels use food-contact materials, but the sticker itself isn’t food—remove it before eating or cooking.

Yes, steaming food is a healthy cooking method that preserves nutrients and keeps added fats low.

No, hair-based food sensitivity testing isn’t accurate for identifying food reactions or guiding diets.

No, most IgG-based at-home sensitivity kits lack clinical validation for diagnosing food-related symptoms.

No, many food sensitivity tests reflect past exposure rather than a true intolerance, so reliability for diagnosis and meal choices is limited.

No, most food sensitivity tests lack proof; reliable diagnosis uses history, guided elimination, and supervised oral food challenges.

No, most “food sensitivity” IgG panels lack proof; reliable testing deals with allergies, celiac disease, or lactose issues.