MEDIATOR RELEASE TEST (Food Sensitivity Test) FAQS
Q: What does MRT food sensitivity test measure?
A: MRT measures changes in liquids to solids ratio of your blood after blood has been exposed to a test substance (i.e. each of the potential reactive foods/chemicals). The MRT test looks at all reactions by the immune cells, looking for chemical mediators such as histamines and other reactive compounds.
Q: Will avoiding food sensitivities make me feel better?
A: Identifying and eliminating foods and chemicals that trigger immune system reactions can create a tremendous improvement in the way you feel. Many patients report improved energy, improved digestion, loss of weight, less food cravings, less aches and pains, clearer thinking, and a better sense of well-being.
Q: What if I feel worse when I take these foods out?
A: Food sensitivities have been likened to food addiction, and it is possible for patients to go through temporary withdrawal symptoms when avoiding reactive foods. This may include energy crash, aches and pains, irritability, and headaches. Withdrawal symptoms are especially common when removing substances such as caffeine. Titrating dosage down slowly may help to avoid some of the more aggressive symptoms such as headache, drowsiness, irritability and fatigue.
Q: Why do I have food cravings for foods on my list of reactive foods?
A: Food sensitivities can create a temporary feeling of well-being a temporary alleviation of unpleasant physical and mental symptoms, leading to a return of unpleasant conditions that seem to get worse. The chemicals released from immune cells cause a temporary chemical imbalance which shifts levels of certain hormones and neurotransmitters. The body is forced to readjust, and often craves sweet foods, processed foods and other carbohydrates as well as other reactive foods as a means to restore chemical equilibrium. This creates an ongoing cycle leading to continued symptoms, excess calorie consumption, and in some cases even binge eating.
Q: I know I’m allergic to a food but MRT said I’m non-reactive. Why?
A: MRT identifies food sensitivities through blood immune response. Allergies involve the mast cells, which are found in tissue, not in circulation. These are not triggered by an immune system reaction in the same way as a food sensitivity, but by another process. If you are aware that a particular food “does not agree with you” or that you have an allergy, it is best to avoid it.
Q: How can I be reactive to a food that I eat all the time and is a healthy food?
A: Food sensitivities often develop in a gradual manner, causing you to become accustomed to a certain amount of suffering which you may find normal (and can even lead to some of the addictive reactions indicated above). Food sensitivities can also develop as a result of gut damage exposing the body to undigested protein that the body sends out antibodies to fight off, unbalanced gut flora, chronic stress or trauma, immune system overload, or loss of tolerance due to toxic chemical overload (leading to a hypersensitive immune system). A limited diet of little variety can also produce sensitivities over time.
Q: Why am I reactive to something I’ve never eaten?
A: here are several reasons you may be reacting to a food you do not typically eat:
1. You could have a genetic predisposition to react to a certain food.
2. You may have a cross-reactivity to certain foods-foods from the same “food family” often contain similar compounds, and those compounds can be flagged by the body as reactive.
3. There may be hidden sources of a food in your diet you are unaware you are eating. One example of this is MSG, which also can be listed as monosodium glutamate, natural flavoring or hydrolyzed vegetable protein (HVP).
4. The MRT is reported to be 93% accurate. It is possible, however, that a small margin of potential error in the reading could result in false negatives or false positives. It is important to understand that MRT is not the absolute answer to all physical problems, but it is an important and powerful tool for eliminating multiple burdens to the immune system.
Q: Why are milk, cottage cheese and yogurt measured separately?
A: While all of these foods are in the same food family, the antigenic proteins vary considerably as the milk product is altered. This is why some people cannot tolerate milk or cheese, but do ok with yogurt or certain cheeses.MRT Food Sensitivity FAQs
Q: What does MRT measure?
A: MRT measures changes in liquids to solids ratio of your blood after blood has been exposed to a test substance (i.e. each of the potential reactive foods/chemicals). The MRT test looks at all reactions by the immune cells, looking for chemical mediators such as histamines and other reactive compounds.
Q: Will avoiding food sensitivities make me feel better?
A: Identifying and eliminating foods and chemicals that trigger immune system reactions can create a tremendous improvement in the way you feel. Many patients report improved energy, improved digestion, loss of weight, less food cravings, less aches and pains, clearer thinking, and a better sense of well-being.
Q: What if I feel worse when I take these foods out?
A: Food sensitivities have been likened to food addiction, and it is possible for patients to go through temporary withdrawal symptoms when avoiding reactive foods. This may include energy crash, aches and pains, irritability, and headaches. Withdrawal symptoms are especially common when removing substances such as caffeine. Titrating dosage down slowly may help to avoid some of the more aggressive symptoms such as headache, drowsiness, irritability and fatigue.
Q: Why do I have food cravings for foods on my list of reactive foods?
A: Food sensitivities can create a temporary feeling of well-being a temporary alleviation of unpleasant physical and mental symptoms, leading to a return of unpleasant conditions that seem to get worse. The chemicals released from immune cells cause a temporary chemical imbalance which shifts levels of certain hormones and neurotransmitters. The body is forced to readjust, and often craves sweet foods, processed foods and other carbohydrates as well as other reactive foods as a means to restore chemical equilibrium. This creates an ongoing cycle leading to continued symptoms, excess calorie consumption, and in some cases even binge eating.
Q: I know I’m allergic to a food but MRT said I’m non-reactive. Why?
A: MRT identifies food sensitivities through blood immune response. Allergies involve the mast cells, which are found in tissue, not in circulation. These are not triggered by an immune system reaction in the same way as a food sensitivity, but by another process. If you are aware that a particular food “does not agree with you” or that you have an allergy, it is best to avoid it.
Q: How can I be reactive to a food that I eat all the time and is a healthy food?
A: Food sensitivities often develop in a gradual manner, causing you to become accustomed to a certain amount of suffering which you may find normal (and can even lead to some of the addictive reactions indicated above). Food sensitivities can also develop as a result of gut damage exposing the body to undigested protein that the body sends out antibodies to fight off, unbalanced gut flora, chronic stress or trauma, immune system overload, or loss of tolerance due to toxic chemical overload (leading to a hypersensitive immune system). A limited diet of little variety can also produce sensitivities over time.
Q: Why am I reactive to something I’ve never eaten?
A: There are several reasons you may be reacting to a food you do not typically eat:
1. You could have a genetic predisposition to react to a certain food.
2. You may have a cross-reactivity to certain foods-foods from the same “food family” often contain similar compounds, and those compounds can be flagged by the body as reactive.
3. There may be hidden sources of a food in your diet you are unaware you are eating. One example of this is MSG, which also can be listed as monosodium glutamate, natural flavoring or hydrolyzed vegetable protein (HVP).
4. The MRT is reported to be 93% accurate. It is possible, however, that a small margin of potential error in the reading could result in false negatives or false positives. It is important to understand that MRT is not the absolute answer to all physical problems, but it is an important and powerful tool for eliminating multiple burdens to the immune system.
Q: Why are milk, cottage cheese and yogurt measured separately?
A: While all of these foods are in the same food family, the antigenic proteins vary considerably as the milk product is altered. This is why some people cannot tolerate milk or cheese, but do ok with yogurt or certain cheeses.
Q: What does MRT food sensitivity test measure?
A: MRT measures changes in liquids to solids ratio of your blood after blood has been exposed to a test substance (i.e. each of the potential reactive foods/chemicals). The MRT test looks at all reactions by the immune cells, looking for chemical mediators such as histamines and other reactive compounds.
Q: Will avoiding food sensitivities make me feel better?
A: Identifying and eliminating foods and chemicals that trigger immune system reactions can create a tremendous improvement in the way you feel. Many patients report improved energy, improved digestion, loss of weight, less food cravings, less aches and pains, clearer thinking, and a better sense of well-being.
Q: What if I feel worse when I take these foods out?
A: Food sensitivities have been likened to food addiction, and it is possible for patients to go through temporary withdrawal symptoms when avoiding reactive foods. This may include energy crash, aches and pains, irritability, and headaches. Withdrawal symptoms are especially common when removing substances such as caffeine. Titrating dosage down slowly may help to avoid some of the more aggressive symptoms such as headache, drowsiness, irritability and fatigue.
Q: Why do I have food cravings for foods on my list of reactive foods?
A: Food sensitivities can create a temporary feeling of well-being a temporary alleviation of unpleasant physical and mental symptoms, leading to a return of unpleasant conditions that seem to get worse. The chemicals released from immune cells cause a temporary chemical imbalance which shifts levels of certain hormones and neurotransmitters. The body is forced to readjust, and often craves sweet foods, processed foods and other carbohydrates as well as other reactive foods as a means to restore chemical equilibrium. This creates an ongoing cycle leading to continued symptoms, excess calorie consumption, and in some cases even binge eating.
Q: I know I’m allergic to a food but MRT said I’m non-reactive. Why?
A: MRT identifies food sensitivities through blood immune response. Allergies involve the mast cells, which are found in tissue, not in circulation. These are not triggered by an immune system reaction in the same way as a food sensitivity, but by another process. If you are aware that a particular food “does not agree with you” or that you have an allergy, it is best to avoid it.
Q: How can I be reactive to a food that I eat all the time and is a healthy food?
A: Food sensitivities often develop in a gradual manner, causing you to become accustomed to a certain amount of suffering which you may find normal (and can even lead to some of the addictive reactions indicated above). Food sensitivities can also develop as a result of gut damage exposing the body to undigested protein that the body sends out antibodies to fight off, unbalanced gut flora, chronic stress or trauma, immune system overload, or loss of tolerance due to toxic chemical overload (leading to a hypersensitive immune system). A limited diet of little variety can also produce sensitivities over time.
Q: Why am I reactive to something I’ve never eaten?
A: here are several reasons you may be reacting to a food you do not typically eat:
1. You could have a genetic predisposition to react to a certain food.
2. You may have a cross-reactivity to certain foods-foods from the same “food family” often contain similar compounds, and those compounds can be flagged by the body as reactive.
3. There may be hidden sources of a food in your diet you are unaware you are eating. One example of this is MSG, which also can be listed as monosodium glutamate, natural flavoring or hydrolyzed vegetable protein (HVP).
4. The MRT is reported to be 93% accurate. It is possible, however, that a small margin of potential error in the reading could result in false negatives or false positives. It is important to understand that MRT is not the absolute answer to all physical problems, but it is an important and powerful tool for eliminating multiple burdens to the immune system.
Q: Why are milk, cottage cheese and yogurt measured separately?
A: While all of these foods are in the same food family, the antigenic proteins vary considerably as the milk product is altered. This is why some people cannot tolerate milk or cheese, but do ok with yogurt or certain cheeses.MRT Food Sensitivity FAQs
Q: What does MRT measure?
A: MRT measures changes in liquids to solids ratio of your blood after blood has been exposed to a test substance (i.e. each of the potential reactive foods/chemicals). The MRT test looks at all reactions by the immune cells, looking for chemical mediators such as histamines and other reactive compounds.
Q: Will avoiding food sensitivities make me feel better?
A: Identifying and eliminating foods and chemicals that trigger immune system reactions can create a tremendous improvement in the way you feel. Many patients report improved energy, improved digestion, loss of weight, less food cravings, less aches and pains, clearer thinking, and a better sense of well-being.
Q: What if I feel worse when I take these foods out?
A: Food sensitivities have been likened to food addiction, and it is possible for patients to go through temporary withdrawal symptoms when avoiding reactive foods. This may include energy crash, aches and pains, irritability, and headaches. Withdrawal symptoms are especially common when removing substances such as caffeine. Titrating dosage down slowly may help to avoid some of the more aggressive symptoms such as headache, drowsiness, irritability and fatigue.
Q: Why do I have food cravings for foods on my list of reactive foods?
A: Food sensitivities can create a temporary feeling of well-being a temporary alleviation of unpleasant physical and mental symptoms, leading to a return of unpleasant conditions that seem to get worse. The chemicals released from immune cells cause a temporary chemical imbalance which shifts levels of certain hormones and neurotransmitters. The body is forced to readjust, and often craves sweet foods, processed foods and other carbohydrates as well as other reactive foods as a means to restore chemical equilibrium. This creates an ongoing cycle leading to continued symptoms, excess calorie consumption, and in some cases even binge eating.
Q: I know I’m allergic to a food but MRT said I’m non-reactive. Why?
A: MRT identifies food sensitivities through blood immune response. Allergies involve the mast cells, which are found in tissue, not in circulation. These are not triggered by an immune system reaction in the same way as a food sensitivity, but by another process. If you are aware that a particular food “does not agree with you” or that you have an allergy, it is best to avoid it.
Q: How can I be reactive to a food that I eat all the time and is a healthy food?
A: Food sensitivities often develop in a gradual manner, causing you to become accustomed to a certain amount of suffering which you may find normal (and can even lead to some of the addictive reactions indicated above). Food sensitivities can also develop as a result of gut damage exposing the body to undigested protein that the body sends out antibodies to fight off, unbalanced gut flora, chronic stress or trauma, immune system overload, or loss of tolerance due to toxic chemical overload (leading to a hypersensitive immune system). A limited diet of little variety can also produce sensitivities over time.
Q: Why am I reactive to something I’ve never eaten?
A: There are several reasons you may be reacting to a food you do not typically eat:
1. You could have a genetic predisposition to react to a certain food.
2. You may have a cross-reactivity to certain foods-foods from the same “food family” often contain similar compounds, and those compounds can be flagged by the body as reactive.
3. There may be hidden sources of a food in your diet you are unaware you are eating. One example of this is MSG, which also can be listed as monosodium glutamate, natural flavoring or hydrolyzed vegetable protein (HVP).
4. The MRT is reported to be 93% accurate. It is possible, however, that a small margin of potential error in the reading could result in false negatives or false positives. It is important to understand that MRT is not the absolute answer to all physical problems, but it is an important and powerful tool for eliminating multiple burdens to the immune system.
Q: Why are milk, cottage cheese and yogurt measured separately?
A: While all of these foods are in the same food family, the antigenic proteins vary considerably as the milk product is altered. This is why some people cannot tolerate milk or cheese, but do ok with yogurt or certain cheeses.