In this tasty episode, I interview Registered Dietitian and Certified LEAP Therapist, Jan Patenaude. Jan specializes in the field of integrative nutrition and is one of the pioneers working with blood testing to diagnose and treat food sensitivities. She specifically works with a blood test called MRT®, or Mediator Release Testing. MRT® is a blood test that quantifies the inflammatory response to 150 different foods & food-chemicals. I know we’ve all heard a lot about gluten as causing ill effects for a lot of people but Jan shares a fascinating story about a patient who was deathly ill from an apple sensitivity! Jan will also shed light on the difference between a food allergy, food intolerance, and food sensitivity.
What most people don’t realize is that MSG is naturally found in foods including mushrooms, asparagus, tomatoes, cheese, sugar beets, soy beans, fish, and seaweed. Culinary techniques such as drying foods and aging cheese increases the concentration of naturally occurring MSG (i.e., dried mushrooms, sun dried tomatoes, seaweed, Parmesan cheese). MSG provides the savory, or umami, taste in these foods. Umami is considered to be the 5th basic taste: sweet, salty, sour and bitter being the other four. Continue reading
Ah, the question we hear the most! The world of adverse food reactions is quite large, complex, and confusing. We are here to lessen the burden and help you have a better understanding of what is going on in your body. While some people spend most of their lives studying immunology, for the general public we feel it is important to review some of the basics. Continue reading