Re: LEAP Reply to (reply 3) -Loss of Oral Tolerance

[Guest guest]

Hi ,

I can see you're still confused. You're not alone if you've not done a CLT

LEAP training (i.e. trained in non-IgE immune response to foods and

chemicals.)

We do NOT " add back moderately reactive foods just in case it was a false

positive " - as you state.

We add back reactive foods to TEST FOR ORAL TOLERANCE.

People that try to add something to see if it's " false positive " within 2

months of their LEAP test too often find out that the food WAS positive -

then they feel miserable for 2-4 days.

Loss of Oral Tolerance is not a lifetime thing, like IgE allergies

sometimes are. (Even IgE allergies can change, as we know kids that are no

longer

allergic to foods they were once allergic to, and we know adults that

develop new IgE allergies. . .)

You can lose AND regain " oral tolerance " to foods and chemicals. Once

inflammation is reduced in the gut, the gut environment improved (sometimes via

getting Vit D levels to normal - since vitamin D deficiency clearly

increases gut permeability; via better probiotic balance, etc.) people may

REGAIN

ORAL TOLERANCE to foods/chemicals that caused symptoms months earlier.

Just google, in quotation marks, " Loss of Oral Tolerance " if you want to

learn more about this subject without doing the LEAP training. (Here is the

URL I had for many links.)

_http://www.google.com/search?sourceid=navclient & ie=UTF-8 & rlz=1T4GGLL_enUS39

4US394 & q=%22loss+of+oral+tolerance%22_

(http://www.google.com/search?sourceid=navclient & ie=UTF-8 & rlz=1T4GGLL_enUS394US3\

94 & q= " loss+of+oral+tolerance " )

The goals of LEAP are to

1. GET THE PERSON WELL

2. Eventually, get the diet back to as normal as possible (but, for many

people, it will be a " new normal " IF their pre-LEAP diet was full of junk,

preservatives, artificial stuff and refined/processed garbage, including most

fast-food, since rarely is fast-food without a ton of garbage

ingredients.)

(For example, our clients may never again WANT to eat things like KFC Pot

Pies. Look at the ingredients! Arrrgh!)

Chicken Pot Pie

Chicken Stock, Potatoes (With Sodium Acid Pyrophosphate To Protect Color),

Carrots, Peas, Heavy Cream, Modified Food Starch, Contains 2% Or Less Of

Wheat Flour, Salt, Chicken Fat, Dried Dairy Blend (Whey, Calcium Caseinate),

Butter (Cream, Salt), Natural Chicken Flavor With Other Natural Flavors

(Salt, Natural Flavoring, Maltodextrin, Whey Powder, Nonfat Dry Milk, Chicken

Fat, Ascorbic Acid [To Help Protect Flavor], Sesame Oil, Chicken Broth

Powder), Monosodium Glutamate, Liquid Margarine (Vegetable Oil Blend [Liquid

Soybean, Hydrogenated Cottonseed, Hydrogenated Soybean], Water, Vegetable

Mono And Diglycerides, Beta Carotene ), Roasted Garlic Juice Flavor

(Garlic Juice, Salt, Natural Flavors), Gelatin, Roasted Onion Juice Flavor

(Onion Juice, Salt, Natural Flavors), Chicken Pot Pie Flavor (Hydrolyzed Corn,

Soy And Wheat Gluten Protein, Salt, Vegetable Stock [Carrot, Onion,

Celery], Maltodextrin, Flavors, Dextrose, Chicken Broth), Sugar, Mono and

Diglycerides, Spice, Seasoning (Soybean Oil, Oleoresin Turmeric, Spice

Extractives), Parsley, Citric Acid, Caramel Color, Yellow 5. Enriched Flour

Bleached

(Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin,

Folic Acid), Hydrogenated Palm Kernel Oil, Water, Nonfat Milk, Maltodextrin,

Salt, Dextrose, Sugar, Whey, Natural Flavor, Butter, Citric Acid, Dough

Conditioner, L-Cysteine Hydrochloride, Potassium Sorbate and Sodium Benzoate

(Preservatives), Colored With Yellow 5 & Red 40. Fresh Chicken Marinated With:

Salt, Sodium Phosphate and Monosodium Glutamate. Breaded With: Wheat

Flour, Salt, Spices, Monosodium Glutamate, Leavening (Sodium Bicarbonate),

Garlic Powder, Natural Flavorings, Citric Acid, Maltodextrin, Sugar, Corn Syrup

Solids, With Not More Than 2% Calcium Silicate Added as an Anti Caking

Agent OR Fresh Chicken Marinated With: Salt, Sodium Phosphate and Monosodium

Glutamate. Breaded With: Wheat Flour, Salt, Spices, Monosodium Glutamate,

Corn Starch, Leavening (Sodium Bicarbonate), Garlic Powder, Modified Corn

Starch, Spice Extractives, Citric Acid, and 2% Calcium Silicate added as

Anticaking Agent OR Fresh Chicken Marinated With: Salt, Sodium Phosphate and

Monosodium Glutamate. Breaded With: Wheat Flour, Sodium Chloride and

Anti-caking Agent (Tricalcium Phosphate), Nonfat Milk, Egg Whites, Colonel’s

Secret

Original Recipe Seasoning OR Potato Starch, Sodium Phosphate, Salt, Breaded

With: Wheat Flour, Sodium Chloride and Anti-caking agent (Tricalcium

Phosphate), Nonfat Milk, Egg Whites, Colonel’s Secret Original Recipe

Seasoning OR

Potato Starch, Sodium Phosphate, Salt, Breaded With: Wheat Flour, Salt,

Spices, Monosodium Glutamate, Leavening (Sodium Bicarbonate), Garlic Powder,

Natural Flavorings, Citric Acid, Maltodextrin, Sugar, Corn Syrup Solids,

With Not More Than 2% Calcium Silicate Added as an Anti Caking Agent OR

Potato Starch, Sodium Phosphate, Salt, Breaded With: Wheat Flour, Salt, Spices,

Monosodium Glutamate, Corn Starch, Leavening (Sodium Bicarbonate), Garlic

Powder, Modified Corn Starch, Spice Extractives, Citric Acid, and 2% Calcium

Silicate Added As Anticaking Agent OR Seasoning (Salt, Monosodium

Glutamate, Garlic Powder, Spice Extractives, Onion Powder), Soy Protein

Concentrate, Rice Starch and Sodium Phosphates. Battered With: Water, Wheat

Flour,

Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium

Phosphate), Salt, Dextrose, Monosodium Glutamate, Spice and Onion Powder.

Predusted

With: Wheat Flour, Wheat Gluten, Salt, Dried Egg Whites, Leavening (Sodium

Acid Pyrophosphate, Sodium Bicarbonate), Monosodium Glutamate, Spice and

Onion Powder. Breaded With: Wheat Flour, Salt, Soy Flour, Leavening (Sodium

Acid Pyrophosphate, Sodium Bicarbonate), Monosodium Glutamate, Spice,

Nonfat Dry Milk, Onion Powder, Dextrose, Extractives of Turmeric and

Extractives

of tto. Breading Set in Vegetable oil. Contains Egg, Milk, Wheat and

Jan Patenaude, RD, CLT

Director of Medical Nutrition

Signet Diagnostic Corp.

Telecommuting Nationwide

(Mountain Time)

Fax:

DineRight4@...

Certified LEAP Therapist and specialist in food sensitivity for IBS,

migraine, fibromyalgia and multiple inflammatory conditions. Co-author of the

Certified LEAP Therapist (CLT) Training Course.

In a message dated 6/26/2011 3:54:54 A.M. Mountain Daylight Time,

rd-usa writes:

_Re: LEAP Reply to (reply 3) _

(http://groups.yahoo.com/group/rd-usa/message/26410;_ylc=X3oDMTJzbXFlM2owBF9TAzk\

3MzU5NzE1BGdycElkAzEwMDM1NTQ3BGdycH

NwSWQDMTcwNTA2MTIwOQRtc2dJZAMyNjQxMARzZWMDZG1zZwRzbGsDdm1zZwRzdGltZQMxMzA5MD

gyMDkx)

Posted by: " Ortiz " _nrord1@... _

(mailto:nrord1@...?Subject= Re:%20LEAP%20Reply%20to%20%20(reply%203))

_nrord _

(http://profiles.yahoo.com/nrord)

Sat Jun 25, 2011 6:09 pm (PDT)

I meant false positives (which happens with about every test). But

according

to you, they do eventually add back moderately reactive foods just in case

it was a false positive. Otherwise you don't want them to eliminate foods

that they really like (especially healthy foods) because of a false

positive.

On Sat, Jun 25, 2011 at 8:40 PM, Linke <_susanlinke_rd@susanlinke__

(mailto:susanlinke_rd@...) >wrote:

> **

>

>

> If by false positives you mean foods that show reactive and aren't...

it's

> hard to say since the patient doesn't add back moderately reactive foods

for

> 3 months, and the most reactive foods at 6 months. Our goal is for them

> to regain oral tolerance to those foods. Sometimes they can tolerate them

> and sometimes it takes a bit longer. Or sometimes they can tolerate them

> in small doses at infrequent intervals (food sensitivities are dose and

> frequency dependent).

>

> If you mean false negative... foods that show up low reactive but cause a

> problem.... rarely, but I'll qualify. This test only measures food

> sensitivities, not food allergies or non-immune reactions to foods, like

> fructose intolerance, fat malabsorption, etc, This is why it truly is an

> elimination diet. We start with 20-25 of their least reactive foods, then

> after 7-10 days we begin adding one new " safe " food per day for the

> remaining 3 weeks. This in effect identifies all possible problems with

> the foods, whether a food sensitivity, allergy, or a non-immune adverse

> reaction. By the end of the 4 weeks, we begin adding untested foods

> slowly, and we begin rotating their foods to avoid developing new food

> sensitivities.

>

>

> If a person has never eaten a particular food before, it is more likely

to

> show up low reactive, but our methodical approach helps work through all

> that.

>

>

>

>