Leap 130- MRT Food Sensitivity Test
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.
MRT® Food & Food Chemical Profiles
|Apple||Chicken||Green bean||Orange||Spinach||Lecithin (soy)|
|Asparagus||Clam||Green pepper||Papaya||Sunflower seed||Potassium nitrate|
|Avocado||Cocoa||Halibut||Paprika||Sweet potato||Salicylic acid|
|Black pepper||Cow’s milk||Lamb||Pineapple||Turkey|
|Cane sugar||Dill||Mango||Rainbow trout||White potato|
|Cantaloupe||Egg white||Maple syrup||Raspberry||Yeast-bakers/brewers|
|Cashew||Garbanzo bean||Mung Bean||Salmon||Zucchini|
|Cayenne pepper||Ginger||Mustard (seed)||Shrimp|
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