A 42-year-old journalist who suffered weeks of stomach discomfort has discovered he has reactions to a wide range of foods, including egg whites, gluten and cow's milk, after taking a private food intolerance test.
Steven Smith, a content editor for Reach's websites, decided to investigate after experiencing a sensation of trapped wind that lasted for weeks. His GP referred him for blood tests and a Faecal Immunochemical Test (FIT), the standard screening test for bowel cancer offered to those aged over 50 in the UK. All results came back normal.
Investigating the cause
Still feeling unwell after roughly six weeks, Smith turned to Google AI, which suggested mild constipation as a possibility. He took medication for a "reset" and reduced his bread consumption, which he had been eating at least twice daily.
The turning point came while editing the account of a woman who had experienced stomach problems for years before taking a food intolerance test from Supply Life. His GP had previously raised food intolerances as a possibility, so he decided to try it.
The test and results
Supply Life offers three tests: the 'core' (£137) screens for 60 foods, the 'essential' (£207) covers 200, and the 'complete body' (£239) examines 209. Smith ordered the middle option, which the company confirms is its most popular.
The kit arrived within a couple of days. Following the instructions, he used the pin prick to draw blood and squeezed it into a vial, though he struggled to produce enough and needed his wife's help. He posted the sample and received his nine-page report a couple of days later.
The report categorises antibody levels for each food as normal (green), borderline (yellow) or elevated (red). Topping Smith's list of intolerances was egg whites, followed by gliadin, a component of gluten found in bread. Also listed were barley, soya bean, brewer's yeast, couscous, spelt, baker's yeast, orange, wheat, durum wheat, cow's milk, malt and agar agar.
Advice and next steps
Supply Life offers a personalised meal plan and a follow-up consultation with a nutritionist. Nutritionist Catalina walked Smith through the key priorities, beginning with egg whites and gluten. The approach centres on a 90/10 rule — eliminating problematic foods most of the time while allowing occasional indulgence.
Catalina advised limiting consumption of eggs and egg-heavy foods such as mayonnaise, and seeking gluten-free alternatives. For cow's milk, she suggested switching to almond or oat milk in tea, exploring alternative cheeses and trying vegan yoghurt substitutes.
The advice is to eliminate the problematic foods for a period of six to nine months, then reintroduce them individually to gauge reactions. Smith plans to act on the findings and report back sometime in 2027.
