Articles about Nutrition

Is Your Food Making You Sick?

Are you suffering from a stubborn health problem that won’t go away no matter what you try?  Or perhaps the medications and treatments you are taking aren’t actually getting at the root cause of your illness – but you want something that will.  If you feel this way, consider some important facts:

–         Medical Research has shown that sensitivities to foods and food-chemicals can be involved in a wide array of painful symptoms and chronic health problems.

–         If foods and additives in your diet are causing your illness, whatever medications you take will ultimately fail because they only mask the symptoms.  They don’t treat the underlying cause of the symptoms.  And as is too often the case, many medications have side effects that can lead to other health problems.

–         If food sensitivities are causing your illness and you don’t properly address them, you could easily end up suffering for many years, spending thousands of dollars for treatments that will never work the way you want.

Food and chemical sensitivities can result in an immune system reaction with the release of mediators which cause pain and inflammation in the body.  The immune system is the first line of defense in which it identifies “self” and “non-self.” This is very beneficial for protecting us from unwanted bacteria and viruses.  However, if the immune system decides that a food or chemical is dangerous and should be destroyed, the result is the release of mediators which cause inflammation and pain.  This is how food and chemical sensitivities develop.

Millions of Americans suffer from food sensitivities.  Conditions such as irritable bowel syndrome, acid reflux, migraine and other headaches, weight imbalances, fibromyalgia, muscle or joint pain, 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.

Individuals with food and chemical sensitivities benefit from avoiding the foods and chemicals that trigger pain and inflammation.  Keeping a food intake diary and logging symptoms is of little benefit in detecting food sensitivity because the onset of symptoms may be up to three days after ingestion of the offending food.  Fortunately there’s a program called LEAP (Lifestyle Eating And Performance) that can help you quickly overcome even the most troublesome food sensitivity related problems.  With the patented blood test called MRT (Mediator Release Test) your individual reactions to foods and food chemicals are identified.  The results of the blood test are used to create an individualized healthy eating plan for significantly reducing or eliminating symptoms.

I am a certified LEAP therapist (CLT) and can help you achieve wellness. If you would like to hear more about this testing, I have a special “Leap Day” offer: schedule your initial assessment by February 29th and the initial fee will be waived.

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