Kinesiology and Food Sensitivities Testing

3 minutes reading time

What we eat on a daily basis is probably the single most important factor in determining our blood quality, energy levels and general well-being.

In the era of the Yellow Emperor of China there were probably only about three hundred varieties of food available to the people (whereas now, some 5 thousand years later, there are over 2,500 food additives alone for our bodies to assimilate). On the whole, they consumed what was local, and what was in season, and adjusted their cooking style to suit the season.

Practically speaking during the fire season (summer) we need to eat more salads than usual, more fruit, more pulses – foods that are generally lighter and require less cooking.

During the adjustment towards autumn (earth) it is wiser for us to begin to use a slower, settling form of cooking such as boiling, and to increase the amount of the time used in the cooking process itself. Appropriate foods include pumpkins and other squashes, sweet potatoes, grain, sweeter and harder yellow coloured fruits that have become available at this time.

As we move into the deep autumn (metal) our bodies require more heat and more richness of food to help us draw in our chi to face the onset of winter. During the winter (water) phase of a four season climate, we need to use long cooking methods and more salt to balance chi.

The right food can prevent 40% of cancer diseases in patient. But how to determine what is right food for you? Some people believe that intuitively they know what is good for them – kinesiology food testing indicates that is not always the case. Food Sensitivity Testing takes the guess work out of balancing a diet. We are all different –  polymorphism means we are all unique. What is good for one is not necessarily good for another, one man’s sustenance is another man’s poison.

When you visit a kinesiologist, by using Muscle Testing they can quickly find the answers to what your body needs.

Muscle Testing is a language. When the results are weak this is an indication that something is out of balance and needs correction. An imbalance may be caused by an emotional disturbance, nutritional lack, additives in the food, or even by the body not digesting food properly.

A biogenic food or substance is one that gives you energy, and will help strengthen weak muscles.

Biocidic foods or substances deplete you of energy – if it weakens previously strong muscle it is definitely biocodic. Day to day consumption of foods that drain energy from the body can weaken the immune system and lead to the onset of disease. It goes without saying we want to try and eliminate these foods from our diet.

Biostatic foods or substances neither give you energy nor deplete you of energy.

Not all food is absorbed by the body, and the rest passes though. This is vital to understand sensitivities. We need foods we can break down and absorb, otherwise poor absorption leads to food sensitivities.

Allergies cause discernible reactions, often within very short time of eating food, or being exposed to the substance. Sensitivities can cause TATT (tired all the time) prolonged M.E (myalgic encephalomyelitis), thrush and Candida type problems. Fortunately these can often can be resolved without resorting to horrific exclusion diets.

For finding out if there is a sensitivity first we check a SIM (strong indicated muscle) and therapy located either side of the mastoid process on the base of the bone behind the ear. The client holds food against the TMJ and the practitioner follows the mastoid process, If the SIM goes weak this indicates there is a food sensitivity and an advice is to avoid food for 4 weeks and then retest.

Quantity overload can show up a sensitivity to eating a certain amount of food. Here, the client would be advised to avoid this food for 4 weeks.

An allergy is an adverse reaction caused by an abnormal sensitivity which affects the immune system. They are easy to diagnose, often provoking an immediate reaction e.g. lips swell, rash, anaphylactic shock.

Symptoms that may be caused by food sensitivities: headaches, migraines, rashes or irritation, asthma, coughing, sneezing, eczema, hives, fatigue, anxiety, depression, insomnia, wind, dark circles under the eyes, back ache, muscle pain, constipation, IBS, weight problems, wheezing, breathless, hyperactivity, behavioural problems.

Food enzymes, vitamins and minerals can help clients overcome sensitivities, improve absorption,

If someone tests sensitive to wheat add enzymes to circuit and retest to see if it reverse the indicator. This does not desensitise them to the food, but merely helps them to handle accidental exposure better.


Also by this Author

What is Kinesiology?

How stress makes you ill

Posture analysis


About the Author

Aina McMahon is an experienced Verified kinesiologist based in the heart of Ashton-Under-Lyne. To book a muscle testing, or food allergy testing appointment, please see here:

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