Nutri Courses

Advisory

IgG

Immunoglobulin G (IgG) is a type of antibody that plays a key role in the body's immune system. It is the most common type of antibody in humans and is responsible for long-term immunity following vaccination or infection. IgG antibodies are capable of recognizing and binding to specific antigens, such as bacteria or viruses, and help neutralize them.

Good day, Mr. Jelínek,

Could I ask you for a more detailed explanation of the difference between IgE and IgG antibodies? It is very popular to test so-called food sensitivity through IgG antibodies. However, every source provides different information—some mention that the results may not be reliable and that eliminating foods is not necessary, as it could indicate foods that do not actually bother the body, or, on the contrary, suggest eliminating a range of foods, which could risk developing a poor relationship with food, etc. How should one approach this issue, please?

These tests are presented as an option to detect sensitivity to individual foods. The issue is that higher levels of antibodies only indicate that the tested individual has encountered the given food at some point in the past. They do not address their tolerance or appropriateness. These tests are very often associated with the possibility of detecting intolerance (food intolerance), which is nonsense, because they are antibody tests, i.e., testing the reactions of the immune system (intolerances have no connection with the immune system). If I may give advice, avoid these tests; they are not valid, despite the fact that some hospitals offer them...

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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