Unlike food allergies in which there is an immediate life threatening response, food and chemical sensitivities involve complex reactions of the immune system that present themselves up to 72 hours after ingestion and result in chronic symptoms. The process involved is an inflammatory one in which white blood cells release chemicals into the bloodstream traveling throughout the body and resulting in symptoms that may not seem diet related.
Common conditions associated with food sensitivities are:
The most common method used by practitioners to diagnose food sensitivities is the Elisa IgG test. This test is only capable of detecting ~25% of food sensitivities and often results in false negatives since IgG antibodies are also released in the presence of non-reactive foods.
The Mediator Response Test (MRT) however has an accuracy rate of 95% by detecting and measuring the end-products of the inflammatory response namely cytokines, histamines and prostaglandins. The reactivity of 170 foods and chemicals are calculated to provide a green-yellow-red scaled report. This report serves as the initial basis for your Lifestyle Eating and Performance (LEAP) eating plan. As a Certified Leap Therapist, Dawn work with you to create a meal plan that eliminates these foods and sneaky chemicals or additives, getting you back on the road to optimal wellness.
Check out this great video further explaining how food sensitivities cause symptoms