The immune system is our body's natural defense mechanism. Sometimes the immune system mistakes normal wholesome foods as harmful and reacts against them.

Food allergies can have the most severe reactions. In extreme cases, breathing problems are produced such as asthma or anaphylaxis. These reactions are acute, not chronic and are usually produced by just a few foods. The rapid onset of symptoms usually lead to a quick determination as to which foods caused the allergic reaction. Consultation with a dietitian may be required to help identify the sources of specific food allergens.

Food sensitivities are chronic. Symptoms include diarrhea, headache, excess mucus production, pain, malaise, fatigue, brain fog, edema and a host of others. Conditions that are associated with food sensitivities include, Irritable Bowel Syndrome, Migraine, Fibromyalgia, Eczema, Chronic Fatigue, and Arthritis among others. A person may show sensitivity to one food or many foods and/or chemicals in foods. The goal of treatment is identifying the reactive foods and removing them from the diet

Food sensitivities are far more common than once realized. Research indicates that 15-25% of the population has a chronic condition that is caused by foods that trigger the immune system's defense mechanism. Reactions tend to be delayed up to 96 hours, dosage dependent, and patient specific. The immune system starts treating a food item as the "enemy" in the same way it would treat a truly harmful thing such as bacteria, viruses or parasites. Toxic chemicals are released into the body from immune cells to fight the "invader". It is the inflammatory and pain-inducing effects of these chemicals that make us feel sick. It is extremely difficult to determine which foods provoke the symptoms. Most people suspect that food may cause them problems, but are unsure which foods or chemicals are the trouble makers. Although the answer to why this problem occurs has yet to be discovered research has shown how to detect food sensitivities and provides us with a solution.

The LEAP Program has been developed to help individuals determine their food sensitivities and provides guidelines for healthy eating. A simple blood test called the MRT Test identifies your personal reaction to 123 foods and 27 chemicals. With the help of a Certified LEAP Therapist who is also a Licensed, Registered Dietitian, you are guided through the phases of the Leap Dietary Protocols that many have found to produce significant symptom reduction in as little as seven to ten days.

Free food sensitivity seminars are scheduled for the near future. For more information and reservations, contact the Licensed Dietitians at Hill Nutrition Associates, Inc. 772-220-8058 or www.eatrighthna.com.