My MRT results . . .I think they are accurate

mbeezie · Post by **mbeezie** » Fri Jul 24, 2009 8:03 pm

A while back I mentioned that I was going to do Mediator Release Testing (MRT) to speed up the process of determining my intolerances. MRT is a blood test run by Signet Lab in Florida and is a CLIA accredited lab. I was interested in this test because Registered Dietitians and physicians using this test with their clients are reporting great success - it's used for a wide variety of problems, including IBS, fibromylagia, migraine . . . . Their website is www.nowleap.com

I chose the most comprehensive test, which is 150 items that include both foods and chemicals. The test works by measuring your bloods immune response (tests many immune mediators, but NOT IgE). It also cannot measure things like lactose or lectins because that is a different process for intolerance. We are all reactive to some degree to all foods, as food is a foreign substance to our body. The test identifies reactive foods and breaks it down into high, moderate and low. Then you go on an elimination diet, starting with your own low reactive foods, and supposedly get your symptoms under control relatively quickly. You then continue to add foods in a systematic way, based on your results, adding as many back as possible, but staying asymptomatic - this may revolve a rotation plan for some foods.

I had 4 highly reactive substances: salicylates, lecithin, lettuce and tapioca.

Salicylates: I knew I had a salicylate problem before this test - reacted to both foods and drugs. Salicylates are "dose response" type of thing, so eating too many of them will cause symptoms - it doesn't mean you can't eat high salicylate foods. OK, no surprises here for me, but definitely a validation of the test in my mind.

Lecithin: Lecithin is found in both soy and egg, and somewhat in corn - it is used as an emulsifer in food processing and cooking. I found this result fascinating because I know I am intolerant of soy in a big, bad way but I tested low in soy on both the MRT and had a 9 on Enterolab, which is a high normal result. So that tells me that my soy problem is either due to lecithin or lectin, or both. I also tested low in egg on Enterolab (4) and also relatively low on MRT - I have not connected a problem to egg, but I am now off of egg yolk (whites OK) during my elimination diet, so I will be able to better test eggs when I get back on them.

Lettuce: Love it, sad, but not surprised, based on what I have read about lettuce on this site.

Tapioca: AKA cassava and manioc (ie, Chebe bread). It is in most gluten free products and could help explain some of my lingering symptoms. I recall having dinner at a friends house and they were very careful to buy all GF foods - I checked everything myself. They had cassava chips and I got explosive diarrhea about 6 hours after eating them. For whatever reason I didn't connect it to the cassava chips but thought maybe it was the fat in the ribeyes we had, but now I think it was the cassava chips. After I got this result I googled a bit about cassava and found some disturbing stuff. It is the "gluten" of Africa because it is a staple in their food supply and now many people are becoming intolerant. If not cooked properly it is toxic (cyanide, I believe). How true any of that is, I don't know, but I wouldn't be surprised. Tapioca has such an innocent sounding name, reminds of comfort food from my childhood. Sigh.

Here are some of the other things that are moderately high reactive foods/chemicals: sorbic acid, sulfites (bye bye wine

), apricot, blueberry, cabbage, tomato, cayenne, black pepper, amaranth, wheat, beef, turkey, almonds and lima beans. There were many other moderate foods that I will need to test and probably rotate.

FYI - I was not reactive to dairy foods but did test positive with Enterolab (10). Again, that is a gut reaction, like gluten.

I believe there is some truth in the theory that we crave the foods we are intolerant to - many of my faves are listed above (almonds, blueberries, tomato and beef)

- my lowest reactive vegetable was eggplant - no craving there, trust me

I want to point out that not all reactive foods cause a negative GI symptom. Some foods can cause migraines, joint pain etc - some have even used this test on children to help with ADHD.

I started my elimination diet this morning and plan to stick with it strictly for a whole week and then add the foods back as recommended. I will let you know how it goes, but my initial response is that I think it's accurate - and maybe with the combination of this and the Enterolab tests I will figure this out.

Mary Beth

Matthew · Post by **Matthew** » Fri Jul 24, 2009 9:44 pm

Mary Beth

I react to all of the same foods you have found to be a problem in your tests. Thru trial and error. But we all get to the same place of wellness eventually. I HOPE!

I have mentioned several times that I react to tapioca. Gluten free bread always gave me problems so I quit eating it. Discovered Chebe bread after being well for quite some time and had explosive D after eating it. Tried a few months later and the same thing happened . The remarks when I mentioned it here were very skeptical and I often suspect that those on medication that still experience symptoms while eating gluten free bread mixes and products may actually have a problem with tapioca.

Of course that is simply my humble opinion. Based on a lot of experience.

The greatest thing about this site is to meet others that have arrived at the same conclusions despite the twisting path we take to get here. Thanks so much for posting your experience. It helps us all. What we are about here!

To you continued recovery

Love

Matthew

Gloria · Post by **Gloria** » Fri Jul 24, 2009 10:06 pm

Mary Beth,

This is very interesting. I'll be waiting to see how you respond to the changes in your diet.

May I ask how much the testing cost and whether your insurance covered it?

Would my GI be likely to endorse this testing?

Gloria

mbeezie · Post by **mbeezie** » Fri Jul 24, 2009 10:16 pm

I just talked to my sister about my results and she had a very interesting thought about my high reactivity to lecithin, which can be derived from eggs (lecithin was the most reactive of the 150 substances). She said she wondered if my bizarre flu shot reaction was from lecithin, since eggs are used in the production of the flu vaccine. I had an incredibly intense reaction, but not anaphylaxis - no one could ever explain it, but it was definitleythe start of my downward spiral with food intolerances. My second highest reactive substance was salicylates, and as I have mentioned in previous posts, I had similar intense reactions to NSAIDs, but could never figure out the connection with the flu vaccine. Any thoughts???

MB

mbeezie · Post by **mbeezie** » Fri Jul 24, 2009 10:58 pm

Gloria,

Insurance may cover and the company can check ahead of time. As for your GI ordering the test, was he open minded about EnteroLab? If so, then he may also be open minded about this. I can send him some info if you would like, or you can direct him to the website.

It's a bit difficult for me to answer the cost question. Since I am a dietitian I signed up with Signet to be a provider, since deititans are used to interpret the results for clients. I also am doing a CE course with them and it was well worth the cost - they understand food intolerances. So because I am a provider, I only paid the lab (didn't need to pay the dietitian fee) and I can't disclose the lab fee. Going through a doctor or dietitian is cheaper than going through the lab directly, but those costs seem to vary alot. I will PM you about my fee - I know you have been struggling and I want to help.

Mary Beth

Polly · Post by **Polly** » Sat Jul 25, 2009 6:09 am

Very interesting, Mary Beth!

Thanks for sharing.

The lecithin reaction grabbed my attention. I'll bet I have the same problem. Your sister's comment was also interesting. Had you had regular flu shots or other vaccines in the past? Do you (or have you already posted) a list of foods high in salicylates?

In your 2nd paragraph, did you mean to say that one starts the diet with their LOW reactive foods?

Is that a typo, or is there a homeopathic principle invloved?

Maybe we should start a thread in the poll forum where people can post results of these MRT tests.

Will be following your food elimination/rotation efforts with great interest.

Polly

mbeezie · Post by **mbeezie** » Sat Jul 25, 2009 6:51 am

Polly,

I meant that you start eating your own low reactive foods and eliminate all other high foods. Sorry for the confusion.

Yes, I had flu shots every year without problem. Lecithin is a "dose response" food chemical, so I must have had a high level when I had my flu shot and it put me over the edge. Last night I was pretty excited about possibly figuring out the flu shot thing - that has weighed heavy on my mind since it happened, because it was traumatic, but also because there might be a time when I might need a vaccine. I searched a bit on the internet and found that some other vaccines are also processed in egg, MMR and yellow fever. It made me wonder about babies who get the MMR and then become autistic and then respond to a GF/CF diet . . . are these babies lecithin intolerant and super food chemical responders like me?? IOW, my body dos not clear some food chemicals readily, meaning lecithin and salicylate. I also found that lecithin naturally occurs in peanuts, and that may mean my reaction to peanuts (like soy) is really lecithin. In another post I talked about accidentally eating a few peanuts on the way home from camp in New Mexico and had a reaction. I just realized I ate eggs everyday at camp, so now I wonder if it was because my lecithin level was high.

Here is a link to a list of food salicylates. People who are aspirin sensitive should check this out. Everyon'e tolerance to salicylates is different. I can eat some foods that are high, but I must be careful not to get too much in one day.

http://www.zipworld.com.au/~ataraxy/Sal ... _list.html

Mary Beth

Lucy · Post by **Lucy** » Sat Jul 25, 2009 6:53 am

Hi there,

Wow, this is interesting! This may explain why I was more or less a lone ranger when it came to salads -- NEVER had the explosive D following it, EXCEPT for a couple of places where it was shredded. The latter always made me think it might've had a bit of sulfite on it, despite the law, but could've just been the cut of it being irritating as same happened whenever I ate raw shredded cabbage at another restaurant. However, the latter reactions were too soon after ingestion to be like my other food reactions which were always 24 hours later. That would seem more like a mechanical issue with the shredding.

By the way, I missed why you were leaving off egg yolks in the first place. Could you explain that?

I'm trying to remember where I heard about testing for metabolites -- was that brought up in a link or post here before? I'm going to check out the website you posted. This is most interesting!

Oh, and since you were already off of gluten, dairy...it would seem as though their would be fewer metabolites. Matter of fact, I'm wondering why there would be any to measure this far out. Am I missing something...like other things tested for besides metabolites?

I as symptom free now, but would really like to know about any other foods that have the potential to cause further problems if not eaten infrequently.
It's so easy to switch off to things one didn't formerly eat when other things are eliminated, and sometimes a new food will suddenly become more available or prevalent in other things.

Luce

mbeezie · Post by **mbeezie** » Sat Jul 25, 2009 7:20 am

Luce,

I am off egg yolk right now because lecithin is found in yolk, not the whites. If I want to try to eat egg yolks I need to wait to a later phase of the diet and then test my response. Knowing what happened to me after the flu shot, I am not sure I can get an egg yolk past my lips now.

The test isn't measuring metabolites but immune response . . . so my immune system "remembers" that it doesn't like lecithin, salicylates etc and produces a response in the test tube. The amount of response it procudes in my body depends on my circulating levels. I believe it's the same for people who get headaches from high tyramine foods - there are many, many food chemicals.

As far as dairy and gluten, I beleive I didn't get a blood response on the MRT for the same reason I didn't get a positive blood antibody tests. For non-celiac gluten sensitivty possibly those antibodies are confined to the GI tract. Has anyone with NCGS ever gotten a positive blood test?????

Again, keep in mind that all food chemical response/symptoms are not confined to the GI tract - you could be asymptomatic with MC, but still have issues in other areas. Migraines are a good example, and I have read that many here suffer from migraines even though their MC is under control.

Luce, since we live in the same area, contact me if if you want to do the test and I can get you set up.

I think Polly is right, we should start a poll and collect data on intolerances.

Take care,

Mary Beth

Lucy · Post by **Lucy** » Sat Jul 25, 2009 7:21 am

By the way, my father had IgE reactions to aspirin.
Luce

Post by **tex** » Sat Jul 25, 2009 9:22 am

Mary Beth,

This is interesting stuff. To date at least, I think that the only members here who have had positive "celiac" serology, were officially diagnosed with celiac disease. There are, however, many cases in the general population, where serology is positive, but small intestinal histology is negative for celiac disease, (by the classic definition). One has to wonder, though, if the biopsy samples might have been taken from "unproductive" areas, due to a non-typical distribution of areas affected by gluten sensitive enteropathy, or simply, "the luck of the draw".

Tex