Is Your Food Making You Sick?
We all have a very personal relationship with food, given what we eat (and absorb!) is what we become! Unfortunately, in some cases, food can also make us sick. The area of food allergies, intolerances and sensitivities can be very confusing, and not even all health professionals agree on how to define various food reactions. Most do agree that they are occurring with more frequency in the U.S. and globally. This is an exciting area of medicine where we have a lot left to learn, but it is also an area that has seen tremendous growth in the past decade.
A food allergy is an inappropriate response of the immune system to a food or foods. These responses are usually immediate and can vary from being relatively mild to life threatening (anaphylactic reaction). More than 170 foods are known to cause food allergies. However, eight foods account for 90 percent of all food-allergic reactions:
- Tree nuts (walnuts, cashews)
- Fish (pollock, salmon, cod, tuna, snapper, eel, and tilapia)
- Shellfish (shrimp, lobster, crab)
Food intolerances do not involve a reaction of the immune system. Symptoms tend to be less severe and more localized to the GI tract than food allergies. Examples include lactose or fructose intolerances.
We can help you to manage your food allergies and/or food intolerances by completing a comprehensive nutrition assessment and helping you to:
- Identify foods that are safe to eat, and those that are best to avoid to prevent a reaction;
- Learn to read labels and identify common names for ingredients that need to be avoided;
- Plan a healthy, safe and varied diet; and
- Work with your child’s childcare provider or school to ensure that your child’s needs are met.
Food sensitivities involve a more gray area, and they can’t easily be defined as food allergies or intolerances. The challenge with these adverse reactions is that their symptoms are often delayed (occurring as late as 72 hours after ingestion of the reactive food) and dose-dependent (you may have to eat a certain amount within a particular period of time to go beyond a threshold that results in a reaction). Both of these factors make it very difficult to identify the offending food or foods. These delayed food (and chemical) sensitivities often cause inflammation and conditions such as IBS (Irritable Bowel Syndrome), migraine headaches, chronic sinusitis, fibromyalgia pain and arthritis. If you’ve not found success managing these conditions (or others listed in the box below) or suspect you have food or chemical sensitivities that you can’t quite “figure out” then let us help you find the food culprits making you feel sick and create a diet that is healthy, enjoyable and varied!
The highly accurate Mediator Release Test (MRT), is a blood test that can help you to identify your reactive foods. This test has a sensitivity of 94.5%; a specificity of 97.1%, and a split sample reproducibility of 90%. We use the MRT results to work with you to implement the LEAP Immuno-Calm Diet Protocol to remove highly reactive foods and additives and carefully reintroduce foods. This protocol includes:
- A 50-page book with your results and practical tips and guidance,
- Expert counseling and practical help,
- A review of your diet to search for hidden sources of reactive foods,
- An individualized meal plan,
- Assistance with shopping and menu planning,
- Easy cooking and restaurant guidance, and
- Monitoring of symptoms and progress.
Contact us NOW!