There are 3 ways that the foods we eat cause problems: Food Allergy, Food-Induced Autoimmune Disease, and Food Sensitivity. Of the 3, food sensitivities occur most often.

Sensitivities to foods and chemicals found in foods are highly complex non-allergic (non-IgE) reactions. There are many ways that they can cause symptoms in the body, making it very hard for doctors to diagnose. This means that doctors often do not see their role in IBS, migraine, fibromyalgia, arthritis, GERD, obesity, metabolic syndrome, ADD/ADHD, autism, etc. Sensitivities to foods and chemicals found in foods are not discussed often enough in typical doctor visits.

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Photo by Melissa, licensed under Attribution 2.0 Generic (CC BY 2.0)

Conditions Where Food Sensitivities Can Play a Role

Gastrointestinal

  • Irritable Bowel Syndrome
  • Functional Diarrhea
  • GERD
  • Crohn’s Disease
  • Ulcerative Colitis
  • Microscopic Colitis
  • Lymphocytic Colitis
  • Cyclic Vomiting Syndrome

Neurological

  • Migraine
  • ADD/ADHD
  • Autism Spectrum Disorders
  • Epilepsy
  • Depression
  • Insomnia
  • Restless Leg Syndrome

Musculoskeletal

  • Figromyalgia
  • Inflammatory Arthritis

Dermatological

  • Atopic Dermatitis
  • Urticaria
  • Psoriasis
  • Chronic Fatigue Syndrome

Urological

  • Interstitial Cystitis

Endocrine

  • Obesity

Gynecological

  • Polycystic Ovary Syndrome

Why Hasn’t My Doctor Told Me This?

Sensitivities to foods and chemicals found in foods have features that make it very hard to find foods that cause problems:

  • the symptom may not occur until many hours after the food is eaten;
  • the amount of symptom may be depend on how much food or chemical is eaten;
  • and any “healthy” food (such as salmon, parsley, turmeric, ginger, or blueberry) can cause symptoms if there are problems with GI tract.

It is important to know which specific foods and chemicals found in foods are causing reactions in each individual person. This helps us to best create an eating plan that will lead to the largest improvement in health.

What All Food Sensitivities Have in Common

The one common feature of all inflammatory reactions caused by the diet is that they end up causing the release mediators (cytokines, leukotrienes, prostaglandins, etc.) from various white blood cells (neutrophils, monocytes, eosinophils, lymphocytes). This happens:

  • whether reactions occur immediately or after several hours,
  • whether or not they depend on the amount eaten,
  • no matter which part of the immune system controls them,
  • and whether or not the inflammation causes noticeable symptoms.

All inflammatory reactions caused by foods involve mediator release, which is the most important thing leading to all the bad effects you suffer from related to food sensitivity.  The LEAP/ MRT is a blood test to measure the amount of reaction (mediator release) that your white blood cells have to 120 different foods and 30 different chemicals.  Learn what to expect from the LEAP/ MRT test.

 

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