Food Sensitivity Testing with MRT

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Most people – whether younger or older, ill or well – benefit from knowing which foods their bodies react negatively to.

Here’s the kicker: the food you think is healthy, may not be healthy for you.

If you’re healthy and want to stay that way, the focus is on prevention; since food is central to any wellness plan, to eat in a precise and personalized way is best.

Dealing with health challenges?

Maybe you’ve given up some of the ‘big 8’ offenders (e.g. wheat, gluten, dairy, eggs) but are still having some symptoms. Perhaps you’ve done (ineffective) skin testing or IgG food sensitivity testing. In either case, you know you need to drill down further and find out if your everyday “healthy” foods (e.g. blueberry, turkey, or tumeric) are actually inflaming you. This has been the case for many of our clients, some visual examples of food sensitivity testing results are below.

Conditions associated with food sensitivities are:

  • Irritable Bowel Syndrome (IBS) and Crohn’s Disease
  • Heartburn / GERD
  • Polycystic Ovarian Syndrome (PCOS)
  • Arthritis and fibromyalgia
  • Autism and ADD/ADHD

Symptoms associated with food sensitivities are:

  • Anxiety and depression
  • Constipation / diarrhea
  • Bloating and gas
  • Eczema, psoriasis, and acne
  • Fatigue and general malaise
  • Insomnia and poor sleep
  • Brain fog
  • Stomach and abdominal pain
  • Irritability and restlessness
  • Nasal and sinus congestion or post nasal drip
  • Food cravings
  • Muscle and joint pain or stiffness
  • Water retention and difficulty losing weight

Additionally, this is a test worth doing if you plan on having children (to help lower inflammation in the body and improve fertility) or if you have children who are ‘picky eaters’ (oftentimes, kids intuitively know that a certain food is ‘hurting’ them and they try to avoid it).

If you want to lose weight or improve performance, this test provides you with the foundation for your personal diet strategy and may provide the missing link necessary to achieve your goals.

What makes MRT different? How does it work?

Some of the other tests you may have done, such as a skin prick or a food sensitivity test ONLY measuring IgG levels, often lack the accuracy in determining actual food sensitivities you may have.

Figuring out what our sensitivities are can be difficult; here’s why – the reactions can be delayed or dose-dependent. This means we may not immediately feel the effect of a food reaction; it may take many hours or days to appear. If it’s dose-dependent, we might feel okay with a little bit of the offending food, but stacking it gives us a reaction.

Mediator Release Testing (MRT) is a patented blood test that shows how strongly your immune cells react to the 170 foods and chemicals tested by measuring chemical mediators released from the cell. When released from immune cells, chemical mediators such as histamines, cytokines, and prostaglandins produce damaging effects on the body’s tissues, leading to the development of symptoms. Fortunately, MRT takes the guesswork out of identifying food sensitivities!

Here are some examples of ‘healthy’ foods that were showing up as inflammatory for clients, including: bananas, turkey, blueberries, coffee and more!

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Test results are only part of the equation. With your functional medicine dietitian-nutritionist, you’ll put into play the LEAP (Lifestyle Eating and Performance) protocol to help get you the results you desire. Curious about finding out the foods and food chemicals causing inflammation and symptoms in YOUR body? Contact us and see if MRT testing is right for you.

YOU: President for 2020

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No matter who you voted for U.S. president in 2016 and who you plan to vote for in 2020, we urge you to consider voting for YOURSELF this year.

What do we mean? Well, while you can write yourself into the ballot, that’s not exactly what we’re referring to.

During the 10+ years we’ve been working with clients, often what is mentioned along with their health goals is that they are tired of putting themselves on the back burner….and by having done so, they feel like they’ve landed in their current situation with regards to weight, cholesterol levels, thyroid issues, stress and burnout.

We first congratulate and acknowledge how hard that transition is from being the burnt-black pot on the back burner to being the pot that now gets the attention. Think about the mean of the words “on the back burner.” When you put something on the back burner, you have decided it’s a low priority. You’ve deemed it not immediately important. And so what happens? The pot keeps simmering away and is ignored until you either walk by and remember to tend to it, or it runs out of liquid and you wonder where that burnt smell is coming from. Once a pot or pan is is scorched, it takes a lot more scrubbing to clean it and return the utensil to its previous state.

It’s the very same with our health – (remember Quiz: Body Mindfulness)? Oftentimes when we aren’t in acute pain, we defer the care of our body, we make it a low priority while we juggle ‘more important things’ and busyness on the front burners. It’s only when we have a migraine, are running to restroom and having abdominal cramps, are burnt out and fatigued, or have an acute cavity that we look past the front burners and start to pay attention to ourselves. Think about the pots or pans you have on the back burner – is it your health? Your relationship? Your career?

Why do we operate this way? Human psychology is such that when things are going well, we tend to assume they will follow that same path. We tend to not really *love* change and often we won’t do something different until the pain of not doing so is greater.

And it’s not just you! If you haven’t read The Person Behind the Professional, you’ll see the pain endured and how the health transformation was made:

“As I rose into the role of president of my own life, I knew I still needed a cabinet- a group of experts who would help me achieve a higher state of health. I hired acupuncturists & massage therapists and have consistently had a health coach who inspires me and keeps me accountable to my health goals. Having a health-minded partner and friends is huge in this area too. No (wo)man is an island.”

By building a cabinet of trusted advisors and coaches, you are able to super-charge your success and reach new states of health and vitality previously unimagined.

No matter what this year holds for the presidency….you can always cast a vote for yourself, gather a cabinet, and have the support to level-up in 2020.

Your nutrition expert and coach will assist and guide you on your path to looking and feeling great! Schedule a complimentary 20-minute call to get started.

 

 

 

Beware the Ides of Starch!

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Source: Pexels.com

In William Shakespeare’s play, Julius Caesar is warned by a soothsayer to “beware the Ides of March.” During the middle of this month, we’d also like to warn about the ides of starch.

In the past decade, gluten has become somewhat of a buzzword, inspiring inquisitions and concerns from the public such as, “Do I have gluten-sensitivity? Is a gluten-free diet right for me?”

Let’s start with the basics; what is gluten? It is a general term for the storage protein in certain grains such as wheat, rye, barley, spelt, and more. Gluten may be rather innocuous in the bodies of most of the population; however, if ingested by those with Hashimoto’s thyroiditis, celiac disease or gluten sensitivity, there will be a rather antagonistic bodily reaction with uncomfortable symptoms to follow.

There is a difference between celiac disease and gluten-sensitivity. The former is a genetic, auto-immune disorder in which the body attacks itself and damages the small intestine when gluten in consumed (or in the case of Hashimoto’s, the thyroid). When people with celiac disease ingest a product containing gluten, their small intestines rebel and, within an hour or two, they may suffer sharp abdominal pain, diarrhea or vomiting. Those who are sensitive to gluten report a variety of symptoms (stomachaches, reflux, even poor memory) which are typically similar, but less severe symptoms than people with celiac disease.

When it comes to symptoms of celiac disease, there are some classic signs: weight loss, abdominal pain, diarrhea, bloating, nutritional deficiencies, and short stature. The so called “silent” signs of celiac disease include constipation, Gastroesophageal Reflux Disease (GERD), weight gain, osteopenia, and anemia.

Although only about 1 in 5000 people are diagnosed with celiac disease , recent research indicates that as many as 1 in 133 people may actually have celiac disease. The average time period between experiencing symptoms and getting a diagnosis is 11 years. Most often, the determination of celiac disease is made from blood samples and a biopsy of the small intestine.

If you think you may have celiac disease, talk to your physician about getting the blood-work and endoscopy needed to confirm diagnosis. Alternatively, if you are seeking a less invasive way to determine how your body reacts to gluten, you could try an elimination diet and, upon re-introduction of the offending substance, document any undesired symptoms.

Treatment for celiac disease involves following the gluten-free diet for life. This may seem stringent, but the complications associated with non-compliance (i.e. infertility, osteoporosis/osteopenia, cancers of the bowel, lymphoma) are serious. Remember that following the treatment diet will also help reduce and possibly eliminate your symptoms.

People diagnosed with celiac must not eat products containing wheat, rye, barely, malt, bran (except corn bran), spelt, and kamut. Oats are problematic not because they inherently contain gluten (they do not) but because they may contain a small amount of other grains from milling sources.

Typical hidden sources of gluten include: medications or vitamin/mineral supplements, broth, cheese slices, beer, licorice candy, salad dressing, soy sauce, modified food starch, cake icing, lipstick, marinades, sauces, breakfast cereals, tortillas, chicken nuggets and hydrolyzed vegetable or plant protein. Because of gluten’s ubiquity, it is best to employ a trained professional when determining the risk for cross-contamination at home, assessing foods in the grocery store to ensure they are gluten-free, and minimizing the exposure to gluten from other unsuspected sources.

Since flour and grain products are often used in cooking, it is important to ask how foods have been prepared, especially when dining out. Cross-contamination with gluten is another concern, both in restaurants and at home.

Talk with a qualified healthcare professional regarding your risk for celiac and consult with a registered dietitian to learn how to follow a gluten-free diet safely and nutriously. Remember, if you are diagnosed with celiac disease, following a gluten-free diet is of utmost importance in preserving your health and preventing lymphomas, colon cancer, or other malignancies.

Side-note: gliadin is a protein found within wheat gluten and is thought to be the real culprit; but because gluten is the term most people are familiar with, we’ve used it in the article to avoid confusion.

Article originally featured in UWeekly March 2nd, 2011