Is Your Food Making You Sick?
Inflammation is at the root of virtually all chronic disease.
Food sensitivity reactions represent an important source of chronic inflammation that is fully within one’s control to address, with the accurate identification of their specific reactions.
Millions of people suffer from food sensitivities.
Food sensitivities represent an important source of inflammation in chronic inflammatory conditions like:
And many other challenging conditions
Even foods that are considered to be healthy for one person, can provoke symptoms in some individuals.
“One man’s food may be another’s poison”
Food sensitivities can be tricky to identify, because reactions can be delayed for hours (even days). For example, the headache you have today, may be caused by something you ate yesterday.
In addition, food sensitivity reactions are often dose dependent, i.e. small or moderate amounts of a food may not cause a reaction or noticeable symptoms.
Reactive foods vary between individuals. Even if two people have similar symptoms, there are often many reactive foods and chemicals, not just one or two.
Fortunately, fully addressing sensitivities through a patient-specific food sensitivity avoidance diet can produce a major improvement in many health conditions that are often treated symptomatically with medications.
How do adverse food reactions occur?
The body can react to foods in a few different ways, some of which include:
1. An intolerance– e.g. lactose and gluten. Typically people experience gas and bloating soon after eating the offending foods. This is often due to a lack of the enzymes needed to breakdown these foods and is generally discovered early on in life.
2. An IgE immune reaction- This is the classic histamine response and usually occurs soon after the offending food is eaten. People respond in a number of ways, e.g. rashes, wheezing, hives and even death. This type of reaction is also often discovered early on in life.
3. A hypersensitivity- These non-IgE mediated reactions trigger pro-inflammatory and proalgesic (pain) mediators from white blood cells. This can result in adverse physiologic effects in muscles and pain receptors as well as causing inflammation and mucus production.
Unlike IgE food allergies, which have a single mechanism triggering inflammation, sensitivities are much more complex, involving multiple inflammatory pathways.
It has been generally accepted that the “Gold Standard” for detecting adverse food reactions is a diet diary.
Food diaries can be accurate for reactions that have a rapid onset, however, many hypersensitivity reactions are delayed, which can complicate accurately identifying the possible array of non-tolerated foods and additives.
MRT-based LEAP Testing
Regardless of how the immune system is associated with food sensitivities, white blood cells are always involved in food-induced inflammatory reactions.
It’s the chemical mediators released from various white cells that cause the negative effects/symptoms.
This is true whether symptoms are immediate or delayed, or whether the reactions are dose-dependent.
The Mediator Release Test (MRT) is a functional assessment of the inflammatory response that takes into consideration the widest range of sensitivity mechanisms.
Because MRT quantifies the inflammatory response, it is able to shed light on both clinical and sub-clinical inflammatory reactions.
MRT- LEAP testing is a valuable tool that can help with designing an anti-inflammatory eating plan that will produce the most complete outcomes in the shortest time.
Common food sensitivity related conditions typically achieve rapid, lasting relief in as little as 5-7 days, depending on compliance with the prescribed diet.
Are you ready to take the LEAP?