As a Functional Registered Dietitian Nutritionist I integrate the LEAP food sensitivity program with other key nutritional supports such as restoring gut health, addressing vitamin and mineral deficiencies, and tuning into metabolic imbalances.
Janet Zarowitz, MS, RD, CDN is a Certified LEAP Therapist (CLT) — trained in identifying and managing delayed-type hypersensitivity reactions to foods and chemicals.
LEAP is a custom anti-inflammatory eating plan and nutrition counseling program based on a test that quantifies inflammation from non IgE-mediated food allergies and chemical sensitivities.
This is different from the IgE allergies for which Allergy MDs test, and that’s why people can have food sensitivities without having food allergies!
Sensitivities to food and chemicals are systemic and therefore express themselves differently in each person, often as a wide ride of chronic health problems. For one person it may show up as irritable bowel syndrome and for others it may show up as Crohn’s disease, ulcerative colitis, diarrhea, migraine and other chronic headaches, fibromyalgia, eczema, urticaria, rheumatoid arthritis, PCOS, joint pain, fatigue, water retention, insomnia, cramping, brain fog, even mood swings and more.
When you eat a reactive food, the immune system sends out special “chemicals” called immune mediators all throughout the body. These mediators can affect any organ or tissue, even the brain.
Besides the extensive types of symptoms that food sensitivities can trigger, they can also manifest as “sub-clinical” inflammation that you can’t feel. Sub-clinical inflammation can contribute to many chronic inflammatory conditions such as rheumatoid arthritis, cardiovascular disease, osteoporosis, thyroiditis, multiple sclerosis and many others.
Food sensitivities are often challenging to uncover as they are different from the IgE allergies for which Allergy MDs test.
With food sensitivities, reactions are often delayed…by hours or even days (unlike true allergies), often making it hard to establish cause and effect.
And, food sensitivities are threshold based — a person’s reaction may depend on how much they’ve consumed of one or more foods and within a particular time period.
To top it off, with so many packaged and processed foods, every ingredient in a food must be assessed for it’s potential to be a trigger.
And did you know that you might be able to tolerate a food that’s freshly made and then have a reaction when eating it several days later as a leftover?
As a Functional Registered Dietitian Nutritionist I integrate the LEAP food sensitivity program with other key nutritional supports such as restoring gut health, addressing vitamin and mineral deficiencies, and tuning into metabolic imbalances.
MRT Food sensitivity testing
Removing those triggers that make you sick
LEAP Counseling
Identifying those foods that are safe to eatTotal Gut Restoration
Concurrently helping you restore a healthy gut microbiome and gut barrierAddressing root causes for your body’s underlying imbalances
Initial Symptom Survey – LEAP (Pages) OR
Initial Symptom Survey – LEAP (Word doc)
Followup Symptom Survey – LEAP (Pages) OR
Followup Symptom Survey – LEAP (Word doc)
Food Symptom Diary – LEAP (Pages) OR
Food Symptom Diary – LEAP (Word doc)
