Food Sensitivities
Are You Struggling with a Stubborn Health Issue That Won’t Go Away?
If you’ve been dealing with persistent symptoms despite trying various treatments, it’s important to consider the role your diet may be playing.
Key Facts to Consider:
Research has shown that certain foods and food additives can contribute to a wide range of chronic health problems and painful symptoms.
If your diet is the root cause of your illness, medications will only mask the symptoms without addressing the underlying issue. Worse, many medications come with side effects that can lead to additional health complications. (See Brigham and Women’s article on Inactive Ingredients in Oral Medications.)
Ignoring food-related triggers could mean years of unnecessary suffering and thousands of dollars spent on treatments that may never deliver the results you’re hoping for.
Common Conditions & Symptoms Linked to Food Sensitivities
Food sensitivities can contribute to a wide range of conditions, including:
Digestive Issues: IBS, inflammatory bowel disease, acid reflux, bloating, diarrhea, cramping
Pain & Fatigue: Migraines, fibromyalgia, joint pain, muscle weakness
Neurological & Behavioral Concerns: Autism, ADHD, chronic fatigue, brain fog, insomnia
Skin & Respiratory Reactions: Hives, eczema, excess mucus production, chronic congestion
Other Conditions: Autoimmune disorders, infertility, and some heart conditions
How do food sensitivities affect us?
Food sensitivities are a common but often overlooked cause of chronic conditions, affecting an estimated 15-20% of the population. These sensitivities occur when the immune system mistakenly perceives certain foods as threats—similar to how it reacts to harmful bacteria, viruses, or parasites.
When this happens, the immune system releases inflammatory chemicals called mediators (such as histamine, cytokines, and prostaglandins). These mediators trigger inflammation and pain, leading to symptoms that make us feel unwell.
Research has shown that individuals with chronic inflammation often have higher levels of these mediators circulating in their bodies. For many, the trigger that causes this immune response can be linked to specific foods or chemicals in their diet.
Because mediators are released every time a reactive food is consumed, food sensitivity symptoms tend to be chronic. This means that, no matter what medications you take, recovery is unlikely unless you identify and eliminate problematic foods.
Gail H
“The best thing is the knowledge and understanding of my personal chemistry and how to manage it. There's an old saying that goes-" Give a man a fish and you feed him for a day- teach a man to fish and you feed him for a lifetime”. I guess Donna taught me how to fish. And I thank her for it every day.”
Understanding Immune Reactions: Why Testing Matters
Not all food-related immune responses are the same, so it’s crucial to understand the differences:
Class 1: True Food Allergies (IgE Reactions)
These are immediate and severe reactions, such as anaphylaxis from peanuts or shellfish.
They involve IgE antibodies, which trigger a fast and intense immune response.
Class 3: Delayed Immune Reactions (IgG & IgA Responses)
This involves antibodies (IgG, IgA) that bind to food antigens, forming immune complexes that can cause inflammation in tissues like the gut, joints, or kidneys.
A common example is Celiac disease, which is an IgA- and IgG-mediated reaction to gluten.
Class 4: Delayed Hypersensitivity Reactions (T-Cell Responses)
Instead of antibodies, the immune system uses specialized T cells to recognize and attack perceived threats.
This process takes 24-72 hours and typically leads to chronic inflammation in specific tissues.
Examples include reactions to wheat proteins (different from Celiac disease) or contact dermatitis from poison ivy.
Both Class 3 and Class 4 reactions can contribute to long-term inflammation and damage to the gut and other tissues, which is why comprehensive testing is essential.
How can you identify a healthy diet and feel better?
We offer comprehensive testing to create a customized diet plan tailored to your needs. Our approach typically includes both Class 4 MRT LEAP© testing and Class 3 testing to accurately pinpoint problem foods, additives, and chemicals.
Since both Class 3 and Class 4 reactions contribute to chronic health issues, testing both is not just beneficial—it’s essential for long-term relief.
IgE (Class 1) allergies are immediate and severe.
Class 4 (MRT) reactions cause chronic hypersensitivities, leading to long-term inflammation.
Class 3 reactions fall somewhere in between, triggering immune complex formation and delayed inflammation.
By identifying and eliminating trigger foods through comprehensive testing, you can finally take control of your health and experience lasting improvements.
Will I have to be on the “restricted diet” permanently?
Although the targeted food sensitivity testing is limiting at first, the goal is to begin growing the diet somewhere between the 2nd and 3rd week. The purpose of the diet is to calm the immune system down and allow it time to figure out how it is to respond appropriately instead of the hyper state. As a dietitian, Dr Donna’s goal is to grow the diet as quickly as possible while not triggering the hyper state. More importantly she teaches you how to understand the hyper state signals and WHAT TO DO ABOUT IT.
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Kaely S
“I struggled with unidentified stomach pain for a long time and after doing food sensitivity testing I was definitely overwhelmed and saddened to see so many of my favorite foods did not like me back. Donna really helped me see that the LEAP protocol was not about what I CAN'T eat, but about focusing and enjoying what I CAN eat. My diet has changed but I am feeling great and loving life. Donna is THE KEY INGREDIENT to success when battling food sensitivity issues.”
Additional Resources
Frequently Asked Questions about LEAP MRT© (PDF)
LEAP MRT®: A Superior Approach to Identifying and Treating Adverse Food Reactions Detailed MRT information sheet (PDF)
LEAP MRT® Sample Report (PDF)
“Food hypersensitivity in children.” University of Nebraska/Creighton University, Omaha, USA
“Current understanding of the immune mechanisms of food protein-induced enterocolitis syndrome.” Jaffe Food Allergy Institute, Department of Pediatrics, Division of Allergy and Immunology, Mount Sinai School of Medicine, New York, NY, USA
“Cytokine expression in CD3+ cells in an infant with food protein-induced enterocolitis syndrome (FPIES): case report.” Allergy and Clinical Immunology Unit, Department of Pediatrics, Meyer Children Hospital, University of Florence, 50122 Florence, Italy
“Colonic lymphoid nodular hyperplasia in children: relationship to food hypersensitivity.” Division of Pediatric Gastroenterology, Di Cristina Children’s Hospital, Palermo, Italy