Food 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.
There are 3 categories of diet-induced inflammatory reactions: Food Allergy, Food-Induced Autoimmune Disease, and Food Sensitivities. Of the 3, food sensitivities are the most prevalent.
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 80 tests for the following:
A-Almond, American cheese, Apple, Avocado
B-Banana, Barley, Beef, Black pepper, Blueberry, Broccoli
C-Cabbage, Cane sugar, Cantaloupe, Carrot, Cashew, Cauliflower, Celery, Cheddar cheese, Cherry, Chicken, Cinnamon, Cocoa, Coconut, Codfish, Cola, Corn, Cottage cheese, Cow’s milk, Cucumber
E-Egg white, Egg yolk
G-Garlic, Grape, Green pea
M-Maple syrup, Mint, Mustard
O-Oat, Onion, Orange
P-Paprika, Peach, Peanut, Pear, Pineapple, Pinto bean, Plum, Pork
S-Salmon, Shrimp, Soybean, Strawberry, String bean, Sunflower seed, Sweet potato
T-Tomato, Tuna, Turkey
W-Watermelon, Wheat, White potato
Y-Yeast mix, Yellow squash
Chemicals-Aspartame, Benzoic acid, Caffeine, 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, MSG, Phenylethylamine, Polysorbate 80, Solanine, Tyramine, Whey