MRT 176 Testing
Despite all of the clinical and immunologic complexities associated with food sensitivities, the single common component of all diet-induced inflammatory reactions is proinflammatory and proalgesic mediator release from white cells. It’s the release of cytokines, histamine, leukotrienes, prostaglandins, etc., from neutrophils, monocytes, eosinophils and, lymphocytes that lead to all the negative clinical effects a food-sensitivity sufferer endures. 
 
Not only does MRT give insight into inflammation-provoking foods and food chemicals, but more importantly MRT identifies your patient’s BEST foods – the foods that form the basis of their LEAP Eating Plan.
 
Foods Tested: Almond, Amaranth, American Cheese, Apple, Apricot, Asparagus, Avocado, Banana, Barley, Basil, Beef, Beet, Bell Pepper, Black Bean, Black Pepper, Blueberry, Bok Choy, Broccoli, Brussels Sprouts, Buckwheat, Butternut Squash, Cabbage, Cane Sugar, Cantaloupe, Cardamom, Carob, Carrot, Cashew, Satfish, Cauliflower, Cayenne Pepper, Celery, Chard, Cheddar Cheese, Cherry, Chicken, Cinnamon, Clam, Cocoa, Coconut, Codfish, Coffee, Collagen (Beef), Coriander Seed, Corn, Cottage Cheese, Cow’s Milk, Crab, Cranberry, Cucumber, Cumin, Date, Dill, Egg White, Egg Yolk, Eggplant, Flax Seed, Garbanzo Bean, Garlic, Goat’s Milk, Grape, Grapefruit, Green Bean, Green Pea, Halibut, Hazelnut, Honey, Honeydew, Hops, Jalapeno, Kale, Kamut, Lamb, Leek, Lemon, Lentil. Lettuce, Lima Bean, Lime, Mango, Maple Syrup, Millet, Mung Bean, Mushroom, Mustard Seed, Navy Bean, Nutmeg, Oat, Olive, Onion, Orange, Oregano, Papaya, Paprika, Parsley, Peach, Peanut, Pear, Pecan, Peppermint, Pineapple, Pinto Bean, Pistachio, Plum, Pork, Pumpkin, Quinoa, Radish, Rainbow