An all-too-common problem

Millions of Americans suffer from food sensitivities. Conditions such as irritable bowel syndrome, acid reflux, migraine and other headaches, weight imbalances, fibromyalgia, chronic fatigue, skin eruptions, brain fog and many other uncomfortable lingering health problems are often directly related to specific immune reactions to the foods we eat. Even so-called “healthy” foods such as salmon, chicken, apples, or garlic can provoke symptoms in sensitive individuals.

Why we feel sick…frequently

Symptoms provoked by food sensitivities occur when our immune system begins perceiving foods and food chemicals in the same way it perceives truly harmful things such as bacteria, viruses or other pathogens. This mistaken identity leads to the release of toxic chemicals (such as histamine, prostaglandins, cytokines, leukotreines, etc.) from our immune cells. It’s the inflammatory and pain-inducing effects of the chemical mediators that give rise to symptoms, making us feel sick. Food sensitivity symptoms tend to be chronic because the toxic mediators are released every time reactive foods are consumed.

Introducing LEAP®: THE solution for food sensitivities The first thing a food sensitivity sufferer needs to do is identify their trigger foods and food-chemicals.  In the past, this has been easier said than done for many reasons:

• Food sensitivity reactions may be delayed by hours or even days after ingestion.  Even if you suspect food sensitivities, would you consider that the headache you have right now was caused by something you ate yesterday?  

• Food sensitivities are often dose-related.  This means a small or moderate amount of a reactive food may not cause any noticeable symptoms, but a larger amount does.  Or perhaps when you eat 2-3 moderately reactive foods at the same time, you get symptoms.  But if you ate only 1 of those foods you wouldn’t. 

• Reactive foods vary widely from person to person, even if they have the same symptoms, and there are usually many reactive foods and food-chemicals, not just one or two. 

In addition, the most common blood test used to help identify sensitive foods (ELISA IgG) can only detect one lesser kind of sensitivity reaction (Type 3, which covers only about 25% of food sensitivity reactions).  Plus, IgG testing can’t identify reactions to food-chemicals.

Fortunately there's a program called LEAP that can help you quickly overcome even the most troublesome food sensitivity related problems.  LEAP includes a patented blood test called MRT® (Mediator Release Test®) that accounts for both Type 3 and the more common Type 4 pathways.  MRT  also identifies reactions to food chemicals.  This translates into faster and more complete relief for those who test with MRT.  In fact, independent studies confirm MRT is the most accurate and most comprehensive blood test available for food and food-chemical reactions.  

For people who desire additional support beyond the testing alone, LEAP also includes telephonic dietary counseling from Certified LEAP Therapist (CLT) Registered Dietitians. CLT dietitians have advanced training in managing adverse food reactions that ordinary dietitians do not. LEAP dietary care provides you the opportunity to get the maximum benefit from your testing. If you want the best, you can have it with LEAP.

LEAP has helped thousands of patients across the country turn years of suffering into a bright, happy, healthy future, free of the symptoms that once seemed an inescapable part of life.  Even world class athletes have used LEAP to help them be their absolute best by helping them focus on the foods that are best for them.

Find out today which foods you should be avoiding and which foods you should be eating.  Order a MRT test profile from LabSafe and enjoy all the health benefits of eating the right foods for you.  You’ll be glad you did.

What Doctors & Patients Are Saying About LEAP-MRT:

I see patients every day with irritable bowel syndrome, GERD and other functional digestive problems where diet can play a role in provoking symptoms. I have found LEAP-MRT to be a very useful tool. MRT reliably identifies reactive foods, and I consistently see remarkable clinical improvement in my patients by implementing a diet based on MRT results. I highly recommend MRT to any physician or patient who deals with any of these problems.

- Fred Williams, MD

Board Certified Gastroenterologist

Since 2001 I have been using MRT in my practice and have found it to be a very useful tool for my patients with non-allergic, but immune mediated food reactions. I routinely see substantial clinical improvement with my patients who are following a MRT predicted diet. In 2002 I conducted a study on autistic adults in which clinical outcomes were noticeably enhanced by the exclusion of foods and food chemicals that were MRT positive. Other data related to elevation of cytokine levels in food sensitive IBS patients before and after MRT food challenges clearly suggest that MRT is measuring a physiologically and clinically relevant condition.

- W. Ted Kniker, MD

Past Chairman, Adverse Food Reactions Committee
American College of Allergy, Asthma, & Immunology

For 40 years I’ve had migraines, the last 20+/- with a headache every day. I’ve tried all the “new” drugs, acupuncture, chiropractic adjustments, massage, etc. Nothing seemed to help other than to give minor and temporary relief. Finding the LEAP Program has been like finding a miracle. Since starting the LEAP Program two months ago I haven’t had a full blown migraine, and the chronic headache has been completely eliminated. With the LEAP Program and without the constant pain, I have more energy and quite a few of my other aches and pains have gone away. Thank you from me and all of my family!

- Anita Peine

LEAP Patient

The results have been nothing short of amazing! After suffering about 30 years with IBS-D, I’ve finally found major relief. My drug intake has been reduced by about 97%. I rarely get “digestive disturbances” anymore and when they happen, I can easily pinpoint the foods that caused it.

- Bob Heller

LEAP Patient

I am a Registered Dietitian, with 5 years higher education in Nutrition Sciences and Medical Nutrition Therapy and 26 years experience/continued education. I have been working with the LEAP-MRT for the past 4 years. Having the MRT test to guide my diet recommendations has helped hundreds of clients see dramatic physical improvements and resolution of symptoms for IBS, migraine, arthritis, fibromyalgia, chronic pain and more. It's rewarding to see patients get well, after many years of frustration with repeat doctor visits, routine medical care and medications that don’t fully resolve symptoms.

- Julianne Koritz MS, RD, LDN, CLT

Nutrition Coach, Inc.

View our feedback area to see what the top experts in our field and patients alike are saying about LEAP-MRT food sensitivity tests.

 

MRT Food and Chemical Test Profiles: