Increase your recurring revenue, add more value to your customers and help improve their overall well-being!
All disease begins in the gut (Hippocrates 460 BC – 370 BC)
Pharmacies are a cornerstone of our communities; people heavily rely on you for medication, supplements and advice. This presents a wonderful opportunity to help drive improved health and well-being into society by offering food intolerance testing as part of your practice.
Food intolerance is more common than you may think
It is estimated that food intolerance affects 45% of the population and, although people may suffer from symptoms such as IBS, migraines or fatigue, they may not associate their complaints with gut health. This is especially true when a standard diet is typically filled with multiple food and drink ingredients and any negative reactions can take up to 72 hours to manifest. This can make an individual’s trigger foods very difficult to identify without carrying out a high-quality blood test which can provide a starting base for an elimination diet.
What type of customers could benefit?
You will already have seen many customers with digestive issues, such as bloating, cramps, constipation and IBS; psychological difficulties such as anxiety and depression; physical pains like migraines, headaches and arthritis; as well as things like fatigue, sinusitis and rashes. These are all the types of symptoms that Lorisian customers suffer from - in-fact, 76% of them had been suffering with their primary symptom for over a year before they discovered our food intolerance testing†!
Why your pharmacy could benefit:
Food intolerance testing† could open both direct revenue from the sale of Lorisian test programmes, plus sales from additional products – such as:
- Probiotics: For those who have a positive reaction to foods, our Lorisian nutritional therapists would recommend the introduction of probiotics, as these play a vital part in repairing gut health during the elimination period
- Supplements: Depending on the customer’s results, our nutritional therapists would also recommend relevant supplements such as vitamins and digestive enzymes, to help keep the body in balance
Also, because 68% of people who take one of our food intolerance† tests report improvements within just 3 weeks*, word of mouth from these success stories can help drive referral customers to your pharmacy.
Why work with Lorisian?
We have over 36 years of experience and the scientific expertise in the form of our own in-house, accredited laboratory and a Scientific Director (with over 30 years’ experience!); our tests fall within the scope of the European In Vitro Diagnostic and Medical Directives.
We are audited annually by the UK Medicines and Healthcare Products Regulatory Agency; and our reproducibility rate is >98% - all of which means two separate results of the same person’s sample will correlate with each other >98% of the time.
Another key part of our service is the consultations we can offer, which are conducted by our team of BANT registered nutritional therapists. They can provide all of the support your customers need, in order to safely adapt their diet and find nutritious alternatives to their trigger foods.
Our business also recently won Food Intolerance testing company of the year 2018.
Finally, if you choose to work with us, you will get direct support from our dedicated account management and nutritional/sports advisory teams. You will also receive supporting marketing material to help educate your customers and drive sales.
For more information, please contact us today.
†Lorisian define food intolerance as a food-specific IgG reaction. Food intolerance is a condition with a range of symptoms including gut symptoms, bloating, headaches, migraines, low mood, fatigue, weight gain and skin problems. These symptoms must always be checked out by a Medical Professional. If you have clients that have seen a Medical Professional but have not been given a diagnosis for their symptoms then they may be suffering from food intolerance.
*Further analysis of data published as Hardman G. and Hart G. (2007) Dietary advice based on food-specific IgG results. Nutrition & Food Science 37:16-23