FAQ

Every product sold by Top9Proteins is carefully sourced to ensure consistent, high quality, food materials, without the presence of molds, bacteria, heavy metals, or other contaminants. The proteins are processed to remove excess macromolecules and water. This processing creates food - in powder or suspension form - that is shelf-stable and resistant to microbial growth.

Every lot produced is tested using USP or validated analytical methods for:

• Microbial load
• Presence of other proteins (cross-contamination)
• Total protein content (nitrogen-based)
• Total protein reactivity (i.e. allergenicity)
• Sub-protein reactivity

Top9Proteins are packaged under GMP before being released. Read here for more information on quality and manufacturing.

Top9’s line of Hypoallergenic proteins start from the same sources as our line of Pure proteins. Each food is further processed to reduce or nearly eliminate their allergenicity, as defined by binding to commercially available monoclonal IgE and IgG antibodies and internally produced polyclonal antibodies. Read more about the basis of Hypoallergenic Proteins here.

Many families choose to consume the top 9 allergenic proteins in suspensions that can be used sublingually and swallowed. Top9’s protein suspensions start from the same sources as our line of Pure proteins. Each food is suspended in a mixture of glycerine and water, and purified to create a uniform, stable suspension. Reach more about our Protein Suspensions here.

We do not accept returns. For issues with shipping, damage to products, or other concerns, please contact us at hello@top9proteins.com. We will work with you to correct any issues or concerns.

Top9Proteins has partnered with a number of private institutions and companies to support clinical studies and trials. Learn more on our Partnering page.

Food allergy is an abnormal immune response to foods that are normally tolerated by most people. Food allergy may affect about 10% of people in developed countries.

While skin prick testing and specific IgE testing through a blood sample can help confirm the presence of a food allergy, the gold standard method to test for a food allergy is called an “oral food challenge” (OFC). During an OFC, a person is given tiny and then increasing amounts of a food, under the supervision of a doctor, to test for an allergic response.

The most common foods that cause allergic reactions are milk, egg, peanut, tree nuts, wheat, soy, sesame, fish and shellfish.

The most common food allergy symptoms include:

• Vomiting
• Stomach cramps / pain
• Hives / rash
• Shortness of breath / wheezing / cough
• Dizziness / loss of blood pressure
• Trouble swallowing / swelling of the tongue

Allergy immunotherapy, also known as desensitization, is a treatment that aims to reduce or eliminate allergic reactions by gradually exposing the patient to increasing doses of the specific allergens they are sensitive to.

Allergy immunotherapy for food allergy is administered orally either using a liquid placed under the tongue (sublingual immunotherapy) or in a food that is swallowed and eaten. The treatment involves gradually increasing the dose of the allergen over a period of several months or years under the careful supervision of a doctor.

Allergy immunotherapy requires an accurate understanding of both a person’s tolerance level and the allergenicity of the person’s daily dose. Accidental over or under-dosing can cause a range of serious side-effects including anaphylaxis. Well-characterized and consistently produced foods reduce the risk of incorrect dosing.