Are food allergies and food sensitivities the same?
No, food allergies and food sensitivities are different. Both do produce inflammatory reactions but food allergies can produce an anaphylactic life-threatening response. At New Leaf Nutrition Counseling we provide testing for food sensitivities. For food allergy testing we recommend consulting your physician.
Food sensitivities are non-allergic (non-IgE), non-celiac inflammatory responses. When a reactive food is ingested, white blood cells release mediators such as cytokines, leukotrienes, and prostaglandins that cause inflammation and pain. Even if you are eating the healthiest foods that are typically known for being anti-inflammatory, those foods may be inflammatory for YOUR body. It can be difficult to pinpoint trigger foods on your own because the manifestation of a food sensitivity may not show up for hours or days and may be dose dependent.
How does MRT testing work?
The Mediator Release Test (MRT) measures 140 foods and 30 chemicals to identify which items cause an inflammatory response in your body. The test is accurate at 94.5% sensitivity and 91.7% specificity.
The process begins with an initial visit with one of our LEAP certified dietitians for initial symptom screening and intake appointment. At this appointment you will be given a lab kit and sent for a blood draw.
Once your results are ready you will be contacted to schedule a follow-up appointment where you will receive:
- 65-page bound booklet with your MRT results and LEAP protocol
- A wallet sized laminated card listing all of your reactive and moderately reactive foods
- Recipes, suggested meal options, and tips to help you have a successful journey
After receiving your MRT results, a personalized diet therapy protocol will be designed for you. You will start with your least reactive foods and re-introduce other foods as you progress through the phases. The timeline is different for everyone, but many people start feeling improvement of symptoms within the first 10 days.