OAT + IgG Food MAP Combo-Great Plains Lab Kit

Note: This is a home collection test kit that will be mailed to you.



To order this test Internationally, please contact us via email, phone, or chat.

Fasting: No

Lab: Great Plains Lab

Specimen: Urine & Dried Blood Spot

Results: 1-2 weeks
Note: Result turnaround times are an estimate and are not guaranteed. Our reference lab may need additional time due to weather, holidays, confirmation/repeat testing, or equipment maintenance.

Special Instructions: Patient must avoid apples, grapes (including raisins), pears, cranberries and their juices 24 hours prior to specimen collection. Avoid arabinogalactan, echinacea, reishi mushrooms, and ribose supplements for 12 hours before collection.

Collect the first morning urine in the collection cup provided. Collecting sample prior to eating or drinking is preferred.

Freeze urine specimen for a minimum of 4 hours before shipping. Keep in freezer until ready to ship. Ship with frozen gel pack (included).

Send the sample Monday through Thursday only.

Do not collect during menstrual cycle.

Limit liquid intake starting at 6pm the night prior to collection to avoid sample dilution. Urine must be yellow in color. If urine is clear the sample is too diluted. Discard diluted sample, rinse the collection cup in hot water only (no soap), air dry, then re-collect.

Description: Organic acids are chemical compounds excreted in the urine of mammals that are products of metabolism. Metabolism is the sum of chemical reactions in living beings by which the body builds new molecules and breaks down molecules to eliminate waste products and produce energy. Organic acids are organic compounds that are acidic. Organic acids are substances in which carbon and hydrogen are always present but which may also contain the elements of oxygen, nitrogen, sulfur, and phosphorus as well.

The names of most organic acids contain the suffix –ic, followed by the word “acid” such as lactic acid. Every organic acid has one or more conjugate bases named with the suffix –ate. Thus, the conjugate base of lactic acid is lactate. Many times, the name of the organic acid and its conjugate base(s) are used interchangeably when discussing physiology and biochemistry, such as lactate or lactic acid. The most common chemical groups associated with organic acids are carboxylic acids which are present in the conjugate base form at neutral pH, 7.0, the pH of the inside of most living cells. Organic acids with one carboxylic acid have one conjugate base while some organic acids may have two or three carboxylic acids and two or three conjugate bases.

Many genetic disorders are caused by the production of an inefficient enzyme that reacts at a slower than usual rate, resulting in an accumulation of a metabolic intermediate. More than 50 phenotypically different organic acidemias are now known since the oldest known disease, isovaleric aci­demia, was described in 1966. An organic acid is any compound that generates protons at the prevailing pH of human blood. Although some organic acidemias result in lowered blood pH, other organic acidemias are associated with organic acids that are relatively weak and do not typically cause acidosis. Organic acidemias are disorders of intermediary metabolism that lead to the accumulation of toxic compounds that derange multiple intracellular biochemical pathways including glucose catabolism (glycolysis), glucose synthesis (gluconeogenesis), amino acid and ammonia metabolism, purine and pyrimidine metabolism, and fat metabolism. The accumulation of an organic acid in cells and fluids (plasma, cerebrospinal fluid, or urine) leads to a disease called organic acidemia or organic aciduria.

The Great Plains Laboratory tests for Candida albicans (a microscopic fungal organism and pathogenic yeast) as part of IgG food allergy testing. High levels of IgG antibodies to Candida have been found in patients who reported many symptoms of yeast overgrowth. Candida problems are caused when the benign yeast form of Candida albicans transforms to its fungal form and produces a buildup of toxins in the body. Candida can overgrow areas of the intestinal mucosa resulting in numerous symptoms, including creating microscopic holes in the lining of the intestines, leading to what is commonly known as “leaky gut” syndrome. Candida albicans proteins may trigger an inflammatory response. A wide range of disorders have been linked to Candida overgrowth including autism, multiple sclerosis, depression, chronic fatigue, fibromyalgia, migraines, and irritable bowel syndrome. Immunocompromised patients with cancer or AIDS can have life-threatening complications if Candida enters the bloodstream, resulting in systemic candidiasis. Use of antibiotics, oral contraceptives, chemotherapy, anti-inflammatory steroids, and diets high in sugar and starch increase susceptibility to Candida overgrowth.

Research has revealed a relationship between health of the gastrointestinal tract and overall well-being. Imbalance between good and bad bacteria (dysbiosis) has been shown to worsen behavior disorders, hyperactivity, aggression, and cause fatigue. Evidence is mounting that dysbiosis impairs the immune system and contributes to food allergies, digestive disorders, nutritional deficiencies, and cognitive dysfunction. Using the Food MAP (which will include a separate report for Candida and brewer’s yeast) will help identify food allergies and Candida sensitivity that may be creating a variety of problems for patients. Practitioners may then recommend elimination of the identified foods and supplementation with various natural products that control Candida overgrowth and assist with healing of the gut.


Includes:
Organic Acids Test (OAT)
• Citramalic •
• 5-Hydroxymethyl-2-furoic
• 3-Oxoglutaric
• Furan-2,5-dicarboxylic
• Furancarbonylglycine
• Tartaric
• Arabinose
• Carboxycitric
• Tricarballylic
• 2-Hydroxyphenylacetic
• 4-Hydroxyphenylacetic
• 4-Hydroxybenzoic
• 4-Hydroxyhippuric
• Hippuric
• 3-Indoleacetic
• Succinic
• HPHPA (Clostridia marker)
• 4-Cresol (C. difficile)
• DHPPA (beneficial bacteria)
• Glyceric
• Glycolic
• Oxalic
• Lactic
• Pyruvic
• 2-Hydroxybutyric
• Fumaric
• Malic
• 2-Oxoglutaric
• Aconitic
• Citric
• Homovanillic Acid (HVA)
• Vanillmandelic Acid (VMA)
• HVA/VMA Ratio
• 5-Hydroxyindoleacetic (5-HIAA)
• Quinolinic
• Kynurenic
• HVA/DOPAC Ratio
• Dihydroxyphenylacetic (DOPAC
• Uracil
• Thymine
• 3-Hydroxybutyric
• Acetoacetic
• 4-Hydroxybutyric
• Ethylmalonic
• Methylsuccinic
• Adipic
• Suberic
• Sebacic
• Methylmalonic (Vitamin B12)
• Pyridoxic (Vitamin B6)
• Pantothenic (Vitamin B5)
• Glutaric (Vitamin B2-Riboflavin)
• Ascorbic (Vitamin C)
• 3-Hydroxy-3-methylglutaric (Vitamin Q10-CoQ10)
• N-Acetylcysteine (Glutathione precursor and chelating agent)
• Methylcitric (Vitamin H-Biotin)
• Pyroglutamic
• Orotic
• 2-Hydroxyhippuric
• 2-Hydroxyisovaleric
• 2-Oxoisovaleric
• 3-Methyl-2-oxovaleric
• 2-Hydroxyisocaproic
• 2-Oxoisocaproic
• 2-Oxo-4-methiolbutyric
• Mandelic
• Phenyllactic
• Phenylpyruvic
• Homogentisic
• 4-Hydroxyphenyllactic
• N-Acetylaspartic
• Malonic
• 3-Methylglutaric
• 3-Hydroxyglutaric
• 3-Methylglutaconic
• Phosphoric

DAIRY
Beta-Lactoglobulin
Casein
Cheddar Cheese
Cow's Milk
Goat's Milk
Mozzarella Cheese
Sheep's Yogurt
Whey
Yogurt

BEANS AND PEAS
Adzuki Bean
Black Bean
Garbanzo Bean
Green Bean
Green Pea
Kidney Bean
Lentil
Lima Bean
Mung Bean
Navy Bean
Pinto Bean
Soybean
Tofu

FRUITS
Acai Berry
Apple
Apricot
Banana
Blueberry
Cantaloupe
Cherry
Coconut
Cranberry
Date
Grape
Grapefruit
Guava
Jackfruit
Kiwi
Lemon
Lychee
Mango
Orange
Papaya
Passion Fruit
Peach
Pear
Pineapple
Plum
Pomegranate
Raspberry
Strawberry
Watermelon

GRAINS
Amaranth
Barley
Buckwheat
Corn
Gliadin
Malt
Millet
Oat
Quinoa
Rice
Rye
Sorghum
Teff
Wheat Gluten
Whole Wheat

FISH/SEAFOOD
Abalone
Anchovy
Bass
Bonito
Codfish
Crab
Halibut
Lobster
Mackerel Saba
Octopus
Oyster
Pacific Mackerel (Saba)
Pacific Saury
Perch
Red Snapper
Salmon
Sardine
Scallop
Shrimp
Small Clam
Squid
Tilapia
Trout
Tuna

MEAT/FOWL
Beef
Chicken
Duck
Egg White
Egg Yolk
Goose
Lamb
Pork
Turkey

NUTS/SEEDS
Almond
Brazil Nut
Cashew
Chestnut
Chia Seed
Flax Seed
Hazelnut
Hemp Seed
Macadamia Nut
Peanut
Pecan
Pine Nut
Pistachio
Pumpkin Seed
Sesame Seed
Sunflower Seed
Walnut

VEGETABLES
Artichoke
Asparagus
Avocado
Bamboo Shoot
Bean Sprout
Beet
Bell Pepper
Bitter Gourd
Broccoli
Brussel Sprout
Burdock Root
Cabbage
Carrot
Cauliflower
Celery
Chili Pepper
Cucumber
Eggplant
Enoki Mushroom
Garlic
Kale
Leek
Lettuce
Lotus Root
Napa Cabbage
Olive (Green)
Onion
Portabella Mushroom
Potato
Pumpkin
Radish
Seaweed Kombu Kelp
Seaweed Nori
Seaweed Wakame
Shitake Mushroom
Spinach
Sweet Potato
Tomato
Yam
Yellow Squash
Yuca
Zucchini

HERBS/SPICES
Basil
Bay Leaf
Black Pepper
Cayenne Pepper
Cilantro
Cinnamon
Cloves
Cumin
Curry
Dill
Ginger
Hops
Mint
Miso
Mustard Seed
Oregano
Paprika
Rosemary
Sage
Tarragon
Thyme
Turmeric
Vanilla Bean

MISCELLANEOUS
Bromelain
Cane Sugar
Cocoa Bean
Coffee
Green Tea
Honey
Meat glue
Oolong Tea