Unclear as to how this works
I'd like to know more about each sensitivity. For example, the gluten-containing ones are all due to the same reason right? Also what part of each food is the sensitivity from? Is my sensitivity to hazelnuts just raw ones? What about roasted ones? What about ones without the hulls? Are wines bad because of sulfites? What about organic ones or low sulfite wines?
Also how this method works is not anywhere on the website...kinda weird