video1.0<iframe src="https://www.loom.com/embed/8a9ba2ad936a4cc691d1855d8b34f5b0" frameborder="0" width="1440" height="1080" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>10801440Loomhttps://www.loom.com10801440https://cdn.loom.com/sessions/thumbnails/8a9ba2ad936a4cc691d1855d8b34f5b0-d2ad8778c214713c.gif183.084This Loom explains the MRT food sensitivity test and why it differs from standard antibody-based food sensitivity testing. It describes MRT as a blood test run by Oxford Biomedical Technologies that measures mediator release from immune cells in response to 176 foods and food chemicals, including changes in white blood cell volume rather than IgG or IgE antibodies. The panel covers foods across categories like vegetables, fruit, proteins, seafood, dairy, grains, beans, nuts, legumes, and seeds, plus a chemical category that includes additives and compounds such as caffeine, MSG, and artificial sweeteners. Results are color coded into low (green), moderate (yellow), and high (red) reactivity to guide which foods may be removed during an illumination and healing phase.