Food and chemical sensitivities are complex non-allergic, non-celiac inflammatory reactions that can involve both innate and adaptive immune pathways. A variety of triggering mechanisms trigger reactions in various types of white cells leading to the release of proinflammatory and proalgesic mediators, such as cytokines, leukotrienes, and prostaglandins. Mediator release and cellular reactivity ultimately results in subclinical and clinical inflammatory effects manifesting in a variety of clinical conditions and symptoms.
Food and food-chemical sensitivities are highly complex non-allergic (non-IgE), non-celiac inflammatory reactions. They follow multiple inflammatory pathways and may be governed by either innate or adaptive immune mechanisms. They’re one of the most important sources of inflammation and symptoms across a wide range of chronic inflammatory conditions. They are also one of the most clinically challenging.
Due to their inherent clinical and immunologic complexities, as well as a lack of general knowledge within conventional medicine of their role as a source of inflammation in IBS, migraine, fibromyalgia, arthritis, GERD, obesity, metabolic syndrome, ADD/ADHD, autism, etc., food and food-chemical sensitivities remain one of the most under addressed areas of conventional medicine.
MRT is the only sensitivity blood test in the entire world that quantifies the degree of the inflammatory response in sensitivity pathways. That means in addition to identifying the foods with the highest degree of reaction, more importantly, MRT is able to identify the foods that have the lowest degree of reaction (in sensitivity pathways).
Immunologically speaking, the least reactive MRT foods are your best foods (as long as you have taken account of any food allergies and celiac disease). The least reactive MRT tested foods have the highest probability of being well-tolerated. And if they are foods you like to eat, which they usually are, those are the foods that will form the basis for the multi-phased LEAP eating plan.
This feature of MRT eliminates the guesswork and makes building a healthy diet much easier.
LEAP 150 test for the following:
A-Almond, Amaranth, American cheese, Apple, Apricot, Asparagus, Avocado
B-Banana, Barley, Basil, Beef, Beet, Black pepper, Blueberry, Bok choy, Broccoli, Brussels Sprouts, Buckwheat, Butternut squash
C-Cabbage, Cane sugar, Cantaloupe, Cardamom, Carob, Carrot, Cashew, Catfish, Cauliflower, Cayenne pepper, Celery, Chard, Cheddar cheese, Cherry, Chicken, Cinnamon, Clam, Cocoa, Coconut, Codfish, Coffee, Coriander seed, Corn, Cottage cheese, Cow’s milk, Crab, Cranberry, Cucumber, Cumin
E-Egg white, Egg yolk, Eggplant
G-Garbanzo bean, Garlic, Ginger, Goat’s milk, Grape, Grapefruit, Green pea, Green pepper
H-Halibut, Hazelnut, Honey, Honeydew, Hops
L-Lamb, Lima bean, Lime
M-Mango, Maple syrup, Millet, Mint, Mung bean, Mushroom, Mustard
O-Oat, Olive, Onion, Orange, Oregano
P-Papaya, Paprika, Parsley, Peach, Peanut, Pear, Pecan, Pineapple, Pinto bean, Pistachio, Plum, Pork, Pumpkin (flesh)
R-Rainbow trout, Raspberry, Red kidney bean, Rice, Rooibos, Rosemary, Rye
S-Salmon, Scallion, Scallop, Sesame, Shrimp, Sole, Soybean, Spelt, Spinach, Strawberry, String bean, Sunflower seed, Sweet potato
T-Tapioca, Tea, Tilapia, Tomato, Tuna, Turkey, Turmeric
W-Walnut, Watermelon, Wheat, White bean, White potato
Y-Yeast mix, Yogurt
Chemicals-Acetaminophen, Aspartame, Benzoic Acid, Caffeine, Candida Albicans, Capsaicin, FD&C Blue #1, FD&C Blue #2, FD&C Green #3, FD&C Red #3, FD&C Red #4, FD&C Red #40, FD&C Yellow #5, FD&C Yellow #6, Fructose, Ibuprofen, Lecithin, MSG, Phenylethylamine, Polysorbate 80, Potassium nitrate, Potassium nitrite, Saccharin, Salicylic acid, Sodium metabisulfite, Sodium sulfite, Solanine, Sorbic acid, Tyramine, Whey