Allergy Research Group

Experienced since 1979

For more than 35 years, Allergy Research Group has stood for food supplements with the highest standards in quality and purity. 

Allergy Research Group began with Dr. Stephen Levine's revolutionary work in the field of oxidants and antioxidants. Many other products were subsequently developed that are mainly hypoallergenic and suitable for people with food sensitivities. In particular, the products are tested to be free from wheat, corn, yeast, gluten, soybeans, milk products, eggs, fish & crustaceans, as well as nuts and peanuts.

Constant quality control and laboratory tests guarantee the best possible purity of the raw materials and ingredients. Since 1979 this principle has been applied to the pure and natural ingredients to make sure their allergy potential is as low as possible.