What is a Certified LEAP Therapist?
A Certified LEAP Therapist (CLT) has received advanced clinical training in adverse food reactions, including food allergies, food sensitivities, and food intolerance. CLTs know how to assist clients with the LEAP Immunocalm Diet Protocols, based on the Mediator Release Test (MRT) blood test.
CLTs have a minimum education of a Bachelor of Science Degree in Nutrition. Many CLTs have MS or PhD degrees.
Understanding Food Sensitivity
There are 3 categories of diet-induced inflammatory reactions: Food Allergy, Food-Induced Autoimmune Disease, and Food Sensitivities. Of the 3, food sensitivities are the most prevalent.
3 Categories of Diet-Induced InflammationFood and food-chemical sensitivities are highly complex non-allergic (non-IgE), non-celiac inflammatory reactions. They follow multiple inflammatory pathways and may be governed by either innate or adaptive immune mechanisms. They’re one of the most important sources of inflammation and symptoms across a wide range of chronic inflammatory conditions. They are also one of the most clinically challenging.
Due to their inherent clinical and immunologic complexities, as well as a lack of general knowledge within conventional medicine of their role as a source of inflammation in IBS, migraine, fibromyalgia, arthritis, GERD, obesity, metabolic syndrome, ADD/ADHD, autism, etc., food and food-chemical sensitivities remain one of the most under addressed areas of conventional medicine.
Medical Conditions Where Food Sensitivities Can Play a Primary or Secondary Role
- Irritable Bowel Syndrome
- Functional Diarrhea
- Crohn’s Disease
- Ulcerative Colitis
- Microscopic Colitis
- Lymphocytic Colitis
- Cyclic Vomiting Syndrome
- Interstitial Cystitis
- Autism Spectrum Disorders
- Restless Leg Syndrome
- Inflammatory Arthritis
- Atopic Dermatitis
- Chronic Fatigue Syndrome
- Polycystic Ovary Syndrome
Common Feature of Food Sensitivities
The single common feature of all diet-induced inflammatory reactions is that they ultimately cause mediator release (cytokines, leukotrienes, prostaglandins, etc.) from various white blood cells (neutrophils, monocytes, eosinophils, lymphocytes). This is true whether reactions are immediate or delayed, whether dose dependent or not, whether governed by the innate or adaptive immune systems, whether cell-mediated or humorally-mediated, and whether inflammation remains at a sub-clinical level or becomes clinically symptom-provoking. All food-induced inflammatory reactions involve mediator release, which is the single most important event leading to all the negative effects your patients suffer, including symptom generation.