Food sensitivities are far more common than once realized.  Research indicates that 15-25% of the population has a chronic condition that is caused by foods that trigger the immune system’s defense mechanism.  Although the reactions to food sensitivities are not as life threatening as allergic reactions, they can occur anywhere from a few hours after eating the food to several days making identifying them difficult. 

When a person has food sensitivities the immune system starts treating a some food items as the “enemy”.  It is the same way it would treat a truly harmful thing such as bacteria, viruses or parasites.  Toxic chemicals are released into the body from immune cells to fight the “invader”.  The inflammatory and pain-inducing effects of these chemicals are what makes the person feel miserable.    It is extremely difficult to determine which foods provoke the symptoms by keeping a food log and normal skin prick allergy tests will not identify foods causing food sensitivity reactions.   Although most people suspect that certain foods may cause them problems, they are unsure which  food(s) or food additives are the problem.  Although the answer to why this problem occurs in some people has not been discovered as yet, research has shown how to detect the food sensitivities and provides us with a solution. 

The LEAP Program has been developed to help individuals determine their food sensitivities and provides guidelines for healthy eating.  A simple blood test called the MRT Test identifies your personal reaction to 123 foods and 27 chemicals and quantifies each reaction.  With the help of a Certified LEAP Therapist, who is also a licensed registered dietitian, you are guided through the phases of the Leap Dietary Protocols that many have found to produce significant symptom reduction in as little as seven to ten days.     

Symptoms include abdominal pain, diarrhea, tiredness bloating, constipation, fluid retention, headaches.

Treatment is usually limited to anti-spasmotics, anti-diarrheals, anti-depressants.  The treatments take care of the symptoms but do not cure or prevent further occurrences.

The symptoms may be greatly reduced after identifying foods and additives and avoiding those foods and additives.

Migraines are one-sided, throbbing pain of the temple, forehead or eye.  They may be accompanied by nausea, vomiting, sensitivity to light and/or sensitivity to sound.  It is an inflammatory condition.

There are several drugs used to prevent or treat migraines, but some patients do not react well to the drugs or simply don't want to take them. 

In some patients, hormones or lack of them may cause the migraines.  The hormone levels are then treated.