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Leap 130- MRT Food Sensitivity Test

Leap 130- MRT Food Sensitivity Test

  • $ 54900


Why MRT® is the Most Complete Blood Test for Food Sensitivities

Despite all of the clinical and immunologic complexities associated with food sensitivities, the single common component of all diet-induced inflammatory reactions is proinflammatory and proalgesic mediator release from white cells. It’s the release of cytokines, histamine, leukotrienes, prostaglandins, etc., from neutrophils, monocytes, eosinophils and lymphocytes that lead to all the negative clinical effects a food sensitivity sufferer endures. This is true under all of the numerous immunologic circumstances and clinical circumstances associated with food sensitivities. Because of the vast array of potential mediators and reacting cells, measuring volumetric changes in all circulating white cells after antigen challenge is the most logical, direct, comprehensive and functional measure of food sensitivity reactions. It simply makes the most sense.

Research on MRT® confirms this. Studies with the University of Miami and research presented at major medical conferences show that MRT® is able to distinguish between symptomatic and asymptomatic populations, that MRT® correlates with inflammation and symptoms, that diets based on MRT® show significant symptom reduction, and that MRT® has excellent real-world reproducibility.

Conversely, a large body of research has shown that elevated mechanisms in food sensitivity, such as food-specific IgG or immune complexes, do not reliably correlate with inflammation or symptoms.

Mediator release is the key event that leads to every negative effect your patients suffer. What matters clinically is that mediator release, and thus an inflammatory response has occurred – not that a potential mechanism is elevated.

This is the clinical value of MRT®. MRT® is a functional measurement of diet-induced sensitivity pathways. MRT® simplifies a highly complex reaction and translates that into the most useable clinical information you can get – quantifying the inflammatory response to foods and food-chemicals.

Not only does MRT® give insight into inflammation provoking foods and food-chemicals, but more importantly MRT® identifies your patient’s BEST foods – the foods that form the basis of their LEAP Eating Plan.

Simply put, MRT® gives you information you can’t get any other way, and that information directly translates into targeted therapy that matters.

MRT® is the foundation of fully addressing food sensitivities and achieving the maximum outcomes in the shortest period of time. This is our goal.

 

Test Profiles

MRT® Food & Food Chemical Profiles

 

MRT 130

Foods
Chemicals
Almond Cheddar cheese Grape Olive Soybean Caffeine
Amaranth Cherry Grapefruit Onion Spelt Fructose (HFCS)
Apple Chicken Green bean Orange Spinach Lecithin (soy)
Apricot Cinnamon Green pea Oregano Strawberry Phenylethylamine
Asparagus Clam Green pepper Papaya Sunflower seed Potassium nitrate
Avocado Cocoa Halibut Paprika Sweet potato Salicylic acid
Banana Coconut Hazelnut Parsley Tea Solanine
Barley Codfish Honey Peach Tilapia Tyramine
Basil Coffee Honeydew Peanut Tomato
Beef Corn Kale Pear Turmeric
Beet Cottage cheese Kamut Pecan Tuna
Black pepper Cow’s milk Lamb Pineapple Turkey
Blueberry Crab Leek Pinto bean Vanilla
Broccoli Cranberry Lemon Pistachio Venison
Buckwheat Cucumber Lentil Plum Walnut
Butternut squash Cumin Lettuce Pork Watermelon
Cabbage Date Lima bean Quinoa Wheat
Cane sugar Dill Mango Rainbow trout White potato
Cantaloupe Egg white Maple syrup Raspberry Yeast-bakers/brewers
Carob Egg yolk Millet Rice Yogurt
Carrot Eggplant Mint Rye Whey
Cashew Garbanzo bean Mung Bean Salmon Zucchini
Cauliflower Garlic Mushroom Sesame seed
Cayenne pepper Ginger Mustard (seed) Shrimp
Celery Goat’s milk Oat Sole

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