Allergy Research Group FAQ

What do you mean by the word "hypoallergenic" on your labels?

Taber’s Medical Dictionary defines “hypoallergenic” as: “Diminished potential for causing an allergic reaction”. We define hypoallergenic as “free of all common allergens”, specifically, wheat, corn, soy, gluten, yeast, dairy, eggs, fish, crustacean shellfish, tree nuts, and peanuts. Many very sensitive individuals who react to supplements in general are able to tolerate Allergy Research Group® products.

Since our inception in 1979, we have used only the purest, and whenever possible, the lowest allergy potential natural ingredients. And while many of the nutrients in our formulas are synthesized from natural plant substances, which as a whole may contain antigens, the synthesizing process removes the molecules of the desired nutrient from the original substance, and in the processing, a great percentage of the antigens and allergens are left behind. The final material then has extremely low allergy potential. This is not to say that no one will react to any of our hypoallergenic formulas, as some extremely sensitive people may. However, the potential for an allergic reaction is low, and the feedback from many of our extremely allergic and sensitive customers is that Allergy Research Group® supplements are often the only products they are able to tolerate.

The FDA requires manufacturers to identify the presence of eight major food allergens on all product labels: milk, egg, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans, as well as any ingredient derived from those foods. When an ingredient may have been derived from a common allergen, we are required by law to list that allergen on the label as a source of the ingredient, even if it does not contain any of the actual substance. For example, 100%-pure glucosamine sulfate does not contain any actual shellfish, but we are required to indicate the source material (shrimp, crab, lobster) on the label. Allergy Research Group® fully discloses all ingredients, both active and inactive on every product label, so doctors can make fully informed choices for their patients’ nutritional support.

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