LEAP/MRT – The most effective food sensitivity test & protocol
Food sensitivity testing – Removing those triggers that make us sick
and identifying those foods that are safe to eat
Are you suffering from a chronic health condition with little or no relief? Are medications merely masking symptoms but not addressing the underlying cause? Have you been told it’s all in your head?
Why cookie-cutter diet solutions don’t work
60-80% of your immune system is in your gut. Your immune system is as unique as a fingerprint, and what it determines is “friend or foe” is different than anyone else’s. You can have an immune reaction to just about anything except salt, baking soda or carbonated water. You can react to “healthy” foods like salmon, apples, cinnamon, vanilla, bell peppers, celery and even olive (oil). You can even react to chemicals – naturally occurring chemicals like solanine (found in potatoes, tomatoes, eggplant, bell peppers, etc), or stabilizers like guar gum, carrageenan or laboratory produced chemicals like BHA and BHT added to cereals, nitrites added to lunchmeats, citric acid, etc. My daughter had severe reflux. Her main triggers were olive oil and celery. Without the food sensitivity testing, which is based on bloodwork, it would have been extremely difficult to figure that out since olive oil is a “small” ingredient added to so many products. Once she took her reactive foods out of her diet, her symptoms associated with reflux disappeared.
Characteristics of Food Sensitivities
Food sensitivities have unique characteristics such as delayed reactions and dose dependency. For example, although some reactions occur shortly after consumption, you can also react to a food 72-96 hours after eating it, often making it hard to establish cause and effect. In addition, unlike allergies, food sensitivities are dose dependent. For example, you might eat 1/2 cup of strawberries and feel fine, but if you ate 1 cup you might not. Reactions can take many forms. Although most of the immune system is in the gut, reactions to foods aren’t necessarily confined to digestive symptoms. When you eat a reactive food, the immune system sends out special “chemicals” called immune mediators all throughout the body. These mediators can affect any organ or tissue, even in the brain. Some people experience headaches, others joint pain, fatigue, cramping, water retention, insomnia, eczema and even mood swings. The types of symptoms that food sensitivities can trigger are extensive. In addition, you can’t feel “sub-clinical” inflammation, but sub-clinical inflammation also contributes to many chronic inflammatory conditions such as rheumatoid arthritis, cardiovascular disease, osteoporosis, thyroiditis, multiple sclerosis and many others.
But I’ve had allergy testing and it shows I’m not reactive to anything
Allergies and sensitivities are different, and they require different types of testing. In most cases, conditions like IBS, migraine, fibromyalgia, rheumatoid athritis, etc are not caused by allergic reactions, but rather by delayed-type hypersensitivity reactions.
Medical research has shown that sensitivities to foods and food-chemicals can produce inflammatory chemicals that, if not removed, can lead to chronic inflammatory conditions such as
- Irritable Bowel Syndrome
- Migraines or chronic headaches
- Crohn’s or Colitis
- Chronic diarrhea
- Rheumatoid arthritis
- Cyclic Vomiting Syndrome
- GERD, reflux
- Chronic pain
- Chronic sinusitis
- Chronic fatigue
- Autism spectrum disorders
Symptoms frequently caused by food sensitivities:
- Thin stools
- Abdominal or intestinal pain
- Bloating, Distention, Gas
- Nausea and/or vomiting
- Muscle and joint pain
- Fatigue or sleepiness during the day
- General malaise (feeling lousy)
- Irritability, Depression, Anxiety, Mood Swings
- Post Nasal Drip, Chronic Drainage
- Skin conditions such as Eczema and Dermatitis
- Fluctuating weight, water retention
- Brain fog
What is LEAP/MRT?
LEAP stands for Lifestyle, Eating, And Performance. It is an effective protocol that combines the Mediator Release Test (MRT) with the skills of a Certified LEAP Therapist to produce a patient-specific anti-inflammatory diet designed to lower inflammation, and by doing so, reduce or eliminate your symptoms.
The patented Mediator Release Test (MRT) is a blood test that measures your immune reaction to 120 foods and 30 chemicals. We use those results to identify a safe list of foods to eat that will not trigger inflammation, so your symptoms can improve.
Click here to watch an animated explanation of how the blood test works:
A blinded peer reviewed scientific study showed MRT to have the highest level of accuracy of any food sensitivity blood test: 94.5% sensitivity and 91.8% specificity.
Click here to see sample test results. Foods from every category are tested (fruits, vegetables, fish, nuts, legumes, spices, etc) so that you have a generous amount of safe foods from which to choose.
How long does it take for someone to start seeing improvement in symptoms?
Most patients experience significant improvement within the first 10 days on the program. Symptoms then continue improving during the next 4-6 weeks. Many patients experience complete symptom resolution. Your particular response may vary depending on:
- How closely you follow your LEAP protocol.
- How long-standing your condition has been and what other factors need to be addressed. Many people have dysbiosis (imbalance in gut bacteria), vitamin or mineral deficiencies, celiac disease, low glutathione levels, malnutrition, etc. In most cases, a Certified LEAP Therapist who has extensive training in nutrition and adverse food reactions will also be able to address the other underlying conditions.
- The degree to which food sensitivity plays a role in your condition. Other factors can contribute to symptoms as well. For example, vitamin D deficiency can cause chronic pain. B12 deficiency can cause fatigue or numbness. Certain types of bacteria, such as Clostridium Difficile (C. Diff) can cause diarrhea.