What is a rotation diet food allergies

Food allergies are a common pet ailment that can lead to a whole list of symptoms that will annoy your pet. According to peteducation.com, food allergies account for about 10% of every allergies in dogs and cats and are responsible for 40% of itchy skin in dogs and over 55% in cats.

Some of the more common symptoms of food allergies include:

  1. Nasal discharge
  2. Digestion problems including gas or diarrhea
  3. Red, irritated eyes
  4. Coughing or sneezing
  5. Swollen paws
  6. Itchy skin
  7. Hair loss

Irritable Bowel Syndrome (IBS)

Irritable bowel syndrome (IBS) is a complicated disorder in which patients experience abdominal pain and discomfort with frequent bouts of diarrhea or constipation.

Treatment is challenging and numerous traditional methods used to predict it are disappointing, with diagnosis based on exclusion in most cases. 20 While IBS may own numerous causes, patients remain convinced that dietary intolerance and food sensitivities are at the root of the problem. When certain foods are eliminated from the diet of IBS patients, they improve, making dietary modification through elimination of specific foods and food challenge an effective strategy.

In a extremely clear, double-blind, randomized, controlled study, 131 participants between the ages of 18 and 75 with uncomplicated IBS were enrolled with two outcome measures.

The first was to assess what would happen to symptom severity when participants were put on elimination diets based upon their IgG antibodies to foods. The second objective of the study was to measure changes in symptom severity when foods were reintroduced in the diet. 21

IgG antibodies were measured using an enzyme-linked immunosorbant assay (ELISA) test designed to measure antigens to 29 diverse foods. Patients were assigned to groups to get either a “true” or a “sham” elimination diet based upon detected IgG antibody levels. Symptom severity was assessed for each patient prior to the study, along with atopic status.

On average, most study participants had had symptoms of IBS for 10 years and, on average, had elevated IgG titers to 6-7 foods.

At the finish of the 12-week study, symptom severity decreased by 10% in those on the true diet. While improvement was greatest among participants on the true diet, there was some improvement noted in symptom severity for those on the sham diet, suggesting there was some little placebo effect.

In participants who were fully compliant with the true diet and had the highest level of sensitivity to foods as demonstrated by their IgG titers, there was a 26% improvement in symptom severity.

This was not true for participants with high sensitivity who were on the sham diet, however.

When foods with high IgG antibody titers were reintroduced to the diet, symptom severity increased in those on the true diet by 83% and by 31% in the sham group. 22

In another study involving 25 participants with irritable bowel syndrome (IBS), dietary modification was sure following measurement of their IgG4 antibody levels to specific foods.

IgG4 antibody levels were assessed for beef, pork, lamb, chicken, fish, shrimp, yeast, tomatoes, peanuts, milk, eggs, cheese, wheat, rice, potatoes, and soybeans and foods with titers over 250 mcg/l were eliminated from the diet for 6 months. The highest titers were recorded for beef, pork, lamb, eggs, milk, and wheat. When assessed at 6 months, study participants reported reduced pain and pain frequency, reduced bloating, improvement in bowel habits, and improvement in quality of life. 23

More recently, a study comparing IgG, IgE and entire IgE antibody titers was conducted in patients with IBS and functional dyspepsia (FD).

Serum IgG and IgE antibody titers were measured for 14 foods, including tomatoes, wheat, crab, codfish, eggs, corn, mushrooms, milk, port, rice, shrimp, beef, chicken and soybeans. As in similar studies, there were no significant levels of food-specific IgE antigens. However, IgG levels were elevated for crab, egg, shrimp, soybean, and wheat as compared to controls in patients with IBS. In patients with FD, IgG antibodies were significantly higher for egg and soybean. While there were elevations in IgG food-specific antigens, there was no correlation to symptom severity. 24

In yet another study, 108 study participants with IBS were tested for their sensitivity to 16 foods using IgG4 and IgE titers and skin prick testing.

Study participants had the highest IgG4 titers to wheat, beef, and lamb, with no significant results reported for potatoes, rice, fish, chicken, yeast, tomato, or shrimp. In contrast, IgE titers were not elevated in study participants or controls and skin prick testing showed only one positive result in 5 of 56 patients.

What is a rotation diet food allergies

Researchers concluded that there is a possible pathophysiological basis for the IgG4 antibodies detected in patients with IBS. 25 While the mechanism may not yet be clarified, mucosal inflammation and immunological reactivity appear to be a factor in IBS and deserve further study. 26

Treatment with elimination and rotation diets has also been shown to be effective for IBS patients who are not responsive to other forms of therapy. In an open label pilot study, 25 patients with diarrhea dominant IBS 27 were first screened for their serum IgG4 and IgE titers, along with mold antigen panels.

Every patients had baseline antibody abnormalities and were given elimination diets based upon their antibody levels and asked to follow them for up to 4 weeks. After the elimination phase, foods were challenged and reintroduced in a rotation diet if there were no symptoms. Any food causing symptoms was eliminated from the diet for an additional 6 months. Study participants were given probiotics for 4 months out of the 6-month trial period.

At the finish of the trial period, patients reported improvement in stool frequency and quality of life scores.

Most patients sustained their clinical improvement one year after the trial ended, reporting few symptoms and continued adherence to the rotation diet. 28

Eliminating foods based upon IgG4 levels in patients with IBS has been sure by other researchers to be a extremely valuable treatment modality. 29

References and Further Reading:



Delayed immune responses to food will be described here as chronic food allergies or delayed food allergies.

They generally happen hours after eating or drinking, but can start to happen before the finish of a meal. Watch repeated sneezing in a restaurant for example. Anything ingested can be a culprit, but dairy products seem most common. Food and drink addictions are most commonly associated with delayed food allergies.

Unlike the immediate food allergy reaction, which can result in severe sudden reactions including anaphylaxis and death, the delayed food allergy reaction results in less severe and more chronic reactions.

And unlike the immediate reaction, which is caused by an antibody called IgE, the delayed reaction is felt to be the result of other immune system mediators. Immediate, severe food allergies can be tested reliably with Immunoglobulin E ( IgE) blood test, but there is not a consistent blood test for delayed food allergies, and skin testing may produce inconsistent results.

Delayed food allergies are often “hidden” in the diet, and seldom suspected.

The patient will often state “I can’t be allergic to that; I love it and own it every the time!” And the delayed food allergy patient may be allergic to numerous foods with diverse and confusing reactions. The immediate food allergy patient becomes acutely aware of which food must be avoided, and experiences the same set of severe sudden symptoms. An example is severe asthma within minutes of eating peanut, a tree nut, fish or seafood. Allertol is not used for these life-threatening food allergies.

Love allergy shots, the allergy drops use FDA approved antigen extracts to create a custom made solution.

In the United States, tens of thousands of patients own received benefit from allergy drops. In some areas of Europe, sublingual immunotherapy is used more often than shots. Much love a series of allergy shots, allergy drops are used to gradually change the immune system over a period of several years.

Food allergies are becoming more frequent as a consequence of numerous factors. It is well known by the general public that countless people in the United States are afflicted with seasonal inhalant allergies to pollens, trees, molds, animal danders, and feathers. The newsprint media and television ads for numerous over the counter and prescription medications for treatment of these allergic triggers are viewed repeatedly each day.

The distress index of those people afflicted with inhalant allergies varies subjectively from mild to extremely severe. Fortunately, although the distress index is high, the morbidity and mortality incidence is low. Patients with severe pulmonary conditions love unstable severe asthma or chronic obstructive pulmonary disease (COPD) are at increased risk for complications associated with inhalant allergy attacks. The vast majority of inhalant allergy sufferers, however, are plagued with non life — threatening bothersome nasal congestion, itchy or watery eyes, runny nose, sinus congestion, postnasal drainage, sore throat, headache, fatigue, insomnia, and other symptoms that affect their quality of life.

Food allergy, however, has potential to be far more serious than inhalant allergy depending on the type of food allergy present.

The harm of food allergy has only recently been presented to the general public due to increased incidence of serious and fatal reactions.The most common foods associated with allergy reactions differ based on age groups. Children are more frequently allergic to milk, eggs, soy, and nuts; adults to peanuts, tree nuts, shellfish, milk, and eggs. The chance of developing a food allergy is greater in people whose parents both own an allergy to inhalants or foods. It is currently estimated that about 4-5% of people in the United States own true food allergy. An even smaller percentage of these are at risk for a life threatening food allergy or anaphylaxis attack.

Food allergy accounts for an estimated 200,000 emergency room visits per year in the United States.

There are two major classes of food allergies: Fixed and Cyclical.

Fixed Food Allergies:
Of the two types of food allergies, fixed food allergies are more dangerous as they are the type most commonly linked to anaphylaxis, a life-threatening allergic reaction. An estimated 3,000 people die each year in the United States from delayed or inadequate treatment for this condition.

Food allergy,insect bites or stings, and allergic pulmonary reactions are the main causes of this alarming number of deaths. Anaphylaxis requires immediate and aggressive treatment to reduce the swelling (angioedema) that occurs within the mucus membranes that line the entire aerodigestive tract. Rapid drop in blood pressure and hypovolemic shock combines with the angioedema to produce a entire body response that can, if untreated , rapidly cause death.
Fixed food allergy reactions are almost always rapid (immediate -15 minutes) in onset after exposure to the allergic food. The exposure can result from absorption with skin contact, inhalation, or ingestion of even little amounts of the fixed food allergen.

The importance of recognizing and avoiding every the above entry exposures was recently widely reportedby the media.The tragiccase of a young teenage student, with a severe fixed peanut allergy, who died soon after receiving a passionate kiss from his girlfriend, who had just eaten a peanut butter and jelly sandwich, showed the harm of severe fixed food allergy.
The safest test to document a fixed food allergy is a blood test (RAST) that identifies a true IgE Type I allergic immune response. This test technique does not expose the person to the risk of anaphylaxis present with skin testing or oral food challenge testing.

The (+) RAST test combined with a confirmatory history of exposure to that food or substance is diagnostic. People who are found to own a fixed Type I (IgE) allergy to any food, additive, dye, or chemical element are advised to totally avoid that substance in any quantity to prevent the chance of anaphylaxis.

Cyclical Food Allergies:
Cyclical food allergy is fortunately much more common than fixed food allergy.

What is a rotation diet food allergies

This type of reaction, love a fixed food allergy, is based on prior exposure and sensitization to the respective food or substance. A symptomatic cyclical food allergic reaction is based upon the frequency or quantity of contact with the allergic food or compound. This explains why a person allergic to corn can eat the vegetable every 4-5 days without any adverse effects; eating corn two days in a row or eating 12 ears of corn at a single meal, however, can trigger an allergy attack.
Food allergies do not always present with symptoms that one would expect.

A food allergy can present with the same symptoms as inhalant allergies: clear nasal drainage or congestion, itchy throat or roof of the mouth, sneezing, etc. An allergic reaction to a cyclical food allergen does not own to present with any GI related symptoms love excess cramping or gas, indigestion, heartburn, belching, nausea, or diarrhea. Numerous people and some physicians will miss recognizing a cyclical food allergy because of the complement of symptoms unrelated to the digestive system.
The best test to document a cyclical food allergy is the oral food challenge (OCT). A double blinded study is time consumming and more expensive and the patient can do this in a related form at home PROVIDED that no severe reaction has ever occured with the suspect food.The person is asked to avoid the suspected allergic food for 4 — 6weeks.

They thentry, in pure form (no added ingredients andpreferablyraw or poached),a little portion of the suspect food. If no adverse reaction is noted, they act out another oral challenge the next day, if still no reaction, they take a second challenge that same day several hours later. If still no response that food should be safe to consume every 4 days without expected adverse allergy response.

Food Allergy orIntolerance:
To add to the confusion of accurately diagnosing a food allergy is the food "intolerance", "oral allergy syndrome", exercise induced food allergy, lactase deficiency, gluten intolerance, and chemical (yellow dye #5) or additive (MSG) reactions or diagnoses.

Every these conditions can cause symptoms that closely resemble a true food allergy but are NOT an allergic reaction. An exception may be "oral allergy syndrome" which is a cross reaction between an inhalant allergy and ingestion of a certain food: ragweed and melons (especially cantaloupe) or birch tree pollen and apple peels/skins. The other reactions mentioned cause numerous allergic type symptoms love gastrointestinal symptoms ( cramps, bloating, pain, diarrhea), dizziness, headaches, and fatigue. These conditions are discussed more thoroughly in the reference link provided below.

Food Allergy Treatment:
We currently use a dietary food intake list of every food consumed weekly and intermittently, an precise symptom history, and specific blood tests to diagnose a food allergy.

Every patients identified with cyclical or fixed food allergy are then counseled by Dr. Sciacca after evaluation of every data and test results. A rotational diet is recommended for every our cyclical food allergy patients. Other appropriate allergy and stomach symptom relieving medications are prescribed on an individual basis. Dr. Sciacca has affiliated area registered dieticians(R.D.'s) with food allergy experience to whom he refers his severe or fixed food allergy patients. These professionals provide our food allergy patients with additional education regarding substitute foods and related food family groups that may be closely related to their food allergy(s).

If you suspect a food allergy please feel free to call our office for an appointment.

For more information about food allergies

IgG Allergy Testing

| Lauren Russel, ND, and Leah Alvarado-Paz, ND

Published in: Townsend Letter

By Lauren Russel, ND, and Leah Alvarado-Paz, ND

There is no question that the foods people eat own a large impact on their health and quality of life. The discussion about adverse food reactions and the health problems associated with them has grown in quality and intensity over the final several decades. From some of our earliest concerns about the impact of cholesterol and fats on health, interest has expanded to include food allergies, propelled forward by the clinical ecology movement.


Food allergies are becoming more prevalent in today’s society. It’s estimated that 6% of children and 3-4% of adults may own IgE-mediated food allergies.2, 3 For those with food allergies that are not IgE-mediated and associated with delayed hypersensitivity reactions, estimates are more hard to determine. Some propose that between 45-60% of people may be affected. 4, 5 Food allergies are implicated in a wide variety of conditions, including migraine, irritable bowel syndrome, inflammatory bowel disease, eczema, psoriasis and recurrent infection. 6

Agreement about what constitutes food allergy is clouded, however, by confusion about terminology and there is disagreement on how to define, assess, and diagnose it.

7, 8 Allergy has come to be defined in conventional medical circles as IgE-mediated reactions.

Despite this narrow viewpoint, patients themselves are convinced that foods trigger symptoms. Self-diagnosis of food allergies is common and there is an increasing trend toward diets to address food allergies, including elimination and challenge and rotation diets.

Testing for adverse food reactions serves numerous significant purposes and provides significant benefit to the patient. Serum testing for food allergies provides a quick response to patients’ questions about food allergies.

The written reports given to patients include reference ranges along with instructions to follow in eliminating offending foods. When compliance is high, patients report improvement in symptoms, elimination of long-standing health issues, and, in general, a more satisfying quality of life.

IgG Antibodies Detectible Before IgE

IgG antibodies to food are often detectible before IgE antibodies are elevated for common allergic inhalants in children who appear at first to be non-atopic.

In a cross-sectional prospective study of the relationship between IgG in foods and IgE in known allergens, researchers found that, when IgG levels were measured in 120 atopic and 144 non-atopic children, the atopic children had higher IgG levels, particularly for egg white, orange, and milk. These levels correlated with an increased risk of IgE-mediated allergy to cats, dogs, mites, milk and eggs. 14

Sensitization to foods as an increased risk of sensitization to inhalant allergens has been substantiated in a prospective study of 397 IgE-negative children, ages 1-5.

Children who were initially IgE-negative for antibodies to mites, dogs and cats were assessed for IgG antibodies to foods. Two years later, 12.8% of the children showed IgE sensitization to dog, cat or mite antibodies along with increased IgG antibody levels for a combination of wheat-rice or orange. It was concluded that elevated levels of IgG to orange and wheat-rice, along with other factors, increased the risk of IgE-mediated allergies to inhalants. 15

In recent years, clinical studies demonstrating that IgG antibody testing is an effective and dependable testing method own been conducted in children and in patients with migraine, irritable bowel syndrome (IBS), and gluten sensitivity.

IgG versus IgE Reactions

Testing for food allergies commonly involves serological tests to detect immunoglobulin G4 (IgG4), which is most likely to develop with exposure to food proteins.

Blood IgG4 is tested against a number of foods using enzyme-linked immunosorbent assay. Testing generally involves exposing the patient’s serum to up to 96 commonly eaten foods and measuring IgG4 and IgE antibodies.

The accuracy of IgG antibody testing is, however, an area of contention in the conventional medical community. Because serum samples may show elevated IgG4 results without the patient demonstrating any clinical symptoms, it’s suggested that IgG4 has both protective as well as harmful properties.

11 Detractors point out that IgG4 lacks any histamine-releasing properties and that there are few controlled studies on the diagnostic worth of food-specific IgG4, making it of little worth as a predictor of allergy. The latest discussion revolves around IgG levels as reflecting immunological tolerance, or repeated exposure to foods 12, 13 and not hypersensitivity.

Besides clinical experience that demonstrates patients improve from elimination and rotation diets based upon IgG antibody testing to specific foods, numerous clinical studies own been done in recent years involving IgG food-related antibodies.

Patients with numerous distressing health conditions own experienced significant improvement as a result of specific IgG testing.


While the mechanism associated with IgG-mediated food allergy may as yet be unknown, the results achieved from serum IgG assessment are extremely clear and provide a valuable means of designing effective treatments.

Food Allergy Testing

Allergy serum and bloodspot tests measure entire IgG through ELISA/EIA, which includes every the subclasses of IgG. Sera is added to a 96-well plate containing diverse food antigens and then evaluated for classic antigen/antibody interactions.

Precise testing requires the patient to eat a wide range of foods within 3 weeks of assessment for IgG exposure to be present. The test provides a report of whether the levels of antibody to the various foods propose that each one is “safe” to eat, best to eat in moderation, or to avoid entirely.

Other types of testing, such as skin tests, which are dependable for the detection of IgE to environmental allergens, are not dependable for the detection of food allergies.

A further refinement in food allergy testing is the development of the bloodspot test, which requires only a tiny quantity of blood for testing of 45-95 food antigens. The patient pricks a finger with a lancet and then places drops of blood on a blood spot collection card.

The card is air-dried and returned to the laboratory for assessment of IgG4 antibodies to food via ELISA assay. IgG4 results are ranked according to their concentrations in the blood and then ranked according to those results, such as safe, moderately safe, or avoid. These results can then be used to design therapeutic elimination or rotation diets.


Migraine has often been attributed to food allergy in numerous studies, 18 but extensive evaluation using IgG antibodies has not been done. In a recent study, 56 patients with migraine were evaluated for their serum IgG antibodies to 108 diverse food allergens using enzyme immunoassay.

When titers were assessed, patients with migraine had elevated IgG levels that were statistically significant when compared to the control group. Researchers also found that elimination diets based upon foods to which patients had elevated IgG levels were successful in controlling symptoms of migraine without pharmaceutical intervention. 19

Types of Hypersensitivity Reactions

A food allergy is an abnormal response to a food protein triggered by the immune system.

The development of food allergies is dependent on a number of factors, including exposure to the allergenic food, the number of times the food is consumed, and the integrity of the gastrointestinal system.

Specifically, there are four diverse types of reactions that may happen when a person is exposed to an allergen.

Reactions mediated by IgE are referred to as Type I, in which mast cells and basophils release histamine when exposed to an allergen. This immediate reaction is both serious and potentially life threatening and characteristic of what we ponder of as the typical ‘atopic’ or allergic reaction to IgE-mediated antigens.

Symptoms generally associated with IgE-mediated reactions include congestion, angioedema and urticaria, and often require life-long avoidance of the substance in question. Airway constriction may happen during severe anaphylactic reactions when vascular integrity is compromised and is a frequent cause of mortality.

Some allergies are primarily atopic, love hay fever or peanut allergy 9 and confirmed by elevated levels of IgE in serum. In the Multicenter Allergy Study, researchers discovered that IgE antibodies to egg were the earliest to be detected in infancy, followed by antibodies to milk. Rates of sensitization were highest at infancy, at 10%, decreasing to 3% by age 6.

However, inhalant allergy sensitization developed much later, with rates of sensitization increasing with age. Sensitization to inhalant allergens increased from 1.5% at age 1 to 26% by age 6. 10

In Type II hypersensitivity reactions, attachment of the allergen causes antibody-mediated tissue destruction. This reaction is considered “cytotoxic” because it has a direct effect on the integrity of the cell.

Type III reactions are mediated by a mixed group of antibodies, though IgG antibodies are most prevalent. Immune complexes activate complement, triggering the release of inflammatory cytokines. The resulting inflammatory cascade contributes to numerous undesirable health symptoms, including joint pain, chronic headaches, fatigue, eczema, and psoriasis, numerous of which are associated with food allergy.

Type III reactions are considered to be “delayed” because of the time required to form the immune complexes. Symptoms of exposure may develop numerous hours to days later and make diagnosis of a food-related allergy extremely challenging.

The final type of hypersensitivity reaction is Type IV, in which killer T-cells become cytotoxic when activated by an antigen. These cytotoxic cells target bacteria, viruses, tumor cells, or other cells of the body. Type IV reactions may also be involved in some delayed hypersensitivity reactions, such as celiac disease, in which there is a reaction to the gliadin part of grains and wheat gluten.

Type IV reactions may cause damage to the mucosal lining of the gut or contribute to other protein wasting conditions, love celiac disease, ulcerative colitis, Crohn’s disease, and leaky gut.

IgG Food Antigen Studies in Children

In one study of IgG antibodies to food, 30 overweight children were evaluated against 30 children of normal weight to see if IgG antibodies predisposed them to low-grade inflammation and atherogenesis. IgG antibodies to foods, C-reactive protein (CRP), and intima media thickness of the carotid arteries were measured.

Results showed that the obese children had higher IgG antibodies to foods than the children who were of normal weight. Researchers concluded that IgG antibodies were associated with systemic inflammation, suggesting the possibility that obesity and atherosclerosis were associated with IgG food antibodies. 16

To determine whether delayed hypersensitivity reaction to foods might be a factor in the development of chronic diarrhea in children, researchers measured IgG antibodies and prescribed an elimination diet to children in 4 diverse groups. IgG levels were highest for milk and lowest for pork in each of the study cohorts.

Symptoms improved for 65 of the 82 children within 1 week to 3 months of dietary intervention. It was concluded that food allergy was a major factor in the development of chronic diarrhea in children, with food-specific IgG assessment an significant component of early management. 17

Common Pet Food Allergens

In 2006, Verlinden A., Hesta M., Millet S., et al reported on the most common pet food allergies. Their results are shown in the table under.

It is exciting to note that the most common allergens are also the most common pet food ingredients and ones that are served repeatedly to pets over the course of their lifespans.

Common Pet Food Allergies

Dogs ( sample = 198)

Cats (sample =89)

Beef (36%)

Beef (20%)

Dairy (28%)

Dairy (14.6%)

Wheat (15%)

Fish (13%)

Egg (10%)

Lamb (6.7%)

Chicken (9.6%)

Poultry (4.5%)

Lamb (6.6%)

Wheat (4.5%)

Soy (6%)

Source: 2006, Verlinden A., Hesta M., Millet S., et al.

Food allergy in dogs and cats: A Review

As common as food allergies are, in most cases, your pet was not necessarily born with sensitivities to specific foods. Rather, they can develop a food reaction over time. According to Dr. Karen Becker, “If your pet has been eating the same food every day for months or years, there’s a excellent chance she’s developed an allergy to it.”  Like us, Dr. Becker is a proponent of providing your pet with a variety of foods over their lifetime as opposed to feeding your pet the same food for endless periods of time.

A diverse diet consisting of varied proteins and food brands and recipes is critical to keeping your pet healthy and allergy free.

First of every, by rotating the protein sources in food, you can reduce the risk of your pet developing an allergy to it. Secondly, by switching recipes and brands, you can ensure that your pet is receiving a diversified assortment of nutrients over time. Commercially available pet food is formulated to meet minimum AAFCO nutritional requirements but this does not guarantee that a specific food is correct for your pet!

Rotating a protein source and food recipe every 2-3 months (which is the same period of time used for elimination diets that are used to isolate food allergies) is a strategy that makes sense.

But beware of the potential food label traps. For example, if you are moving your pet off of a chicken based diet, you will need to read the label of the replacement food to make certain that there is no chicken in the replacement. We examined dog food recipe names and compared them to the full ingredient lists and found that while 24% of every dog food recipe names contain “chicken”, a full 69% of every foods contain some form of chicken. Choosing a food based on the name alone will not guarantee that you will eliminate an ingredient from your pet’s diet.

Celiac Disease and Non-celiac Gluten Sensitivity

No discussion of allergy testing would be finish without addressing gluten sensitivity and gluten intolerance.

Celiac disease, also known as gluten-sensitive enteropathy, is a food intolerance that affects individuals with a genetic predisposition to react to gliadin, a gluten protein found in wheat, barley, and rye. While the exact mechanism is unknown, exposure to these proteins causes an inflammatory reaction and increased intestinal permeability 30, 31 leading to symptoms of diarrhea, malabsorption, and irritable bowel syndrome. Chronic exposure leads to atrophy of the villi of the little intestine.

32 To date, the only effective treatment for celiac disease is a gluten-free diet.

Definitive diagnosis of celiac disease is confirmed through biopsy of the little intestine, with serological testing for anti-gliadin (AGA), IgA and IgG, anti-endomysial (EMA), and anti-tissue transglutaminase (tTG) antibodies conducted as part of the diagnostic evaluation. Serum IgG antibody testing for gluten/gliadin antibodies is done using an FDA-approved ELISA.

Research has shown that gluten sensitivity may, in fact, happen without villous atrophy being apparent.

33, 34 Other tissues may be targeted in gluten-sensitive individuals, manifesting as autoimmune diseases or skin conditions, such as dermatitis herpetiformis. Some own recommended that early diagnosis, using serum anti-gliadin IgG testing before tTG or EMA levels are elevated and before villous atrophy has occurred, can assist identify those who are at risk and prevent progression of the disease through gluten avoidance. 35

There is a large group of people in our population, however, who react to gluten and are “gluten sensitive” and do not own celiac disease.

Clinical evidence suggests that a gluten-free diet in these individuals, based upon serum IgG levels, reduces symptoms and improves health in a vast majority of those assessed. Preliminary studies are now underway to identify the mechanism with which gluten affects the body in those who are gluten sensitive but without identifiable celiac disease. 36


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Alterations of food antigen-specific serum immunoglobulins G and E antibodies in patients with irritable bowel syndrome and functional dyspepsia. Clin Exp Allergy. 2007; Jun; 37(6): 823-30.

25.Zar S, Benson MJ, Kumar D. Food-specific serum IgG4 and IgE titers to common food antigens in irritable bowel syndrome. Am J Gastroenterol. 2005; Jul. 100(7): 1550-7.

26.Shanahan F, Whorwell PJ. IgG-mediated food intolerance in irritable bowel syndrome: a genuine phenomenon or an epiphenomenom? Am J Gastroenterol. 2005; Jul; 100(7): 1558-9.

27. Drisko J. 2006. Op cit.

28. Ibid.

29.Yang CM, Li YO. The therapeutic effects of eliminating allergic foods according to food-specific IgG antibodies in irritable bowel syndrome.

Zhonghua Nei Ke Za Zhi. 2007. Aug; 46(8): 641-3.

30.Staudacer A, Powell BC, Sander GR. Gliadin-induced increase in intestinal epithelial permeability is independent of MEK. Gastroenterology. 2008; 134:A-520.

31.Drago S, El Asmar R, Di Pierro M, Grazia Clemente M, Tripathi A, Sapone A, Thakar M, Tacono G, Carroccio A, D’Agate C, Not T, Zampini L, Catassi C, Fasano A. Gliadin, zonulin and gut permeability: Effects on celiac and non-celiac intestinal mucosa and intestinal cell lines.

Scand J Gastroenterol. 2006. Apr; 41 (4): 408-19.

32.Hvatum M, Scott H, Brandtzaeg P. Serum IgG subclass antibodies to a variety of food antigens in patients with coeliac disease. Gut.1992 ;33: 632-638.

33.Wahnschaffe U, Schulzke JD, Zeitz M, Ullrich R. Predictors of clinical response to gluten-free diet in patients diagnosed with diarrhea-predominant irritable bowel syndrome. Clin Gastroenterol Hepatol. 2007. Jul; 5(7): 844-50.

34.Sharbati A, Valletta E, Bertini M, Cipolli M, Morroni M, Pinelli L, Tato L.

Gluten sensitivity and ‘normal’ histology: is the intestinal mucosa really normal. Dig Liver Dis. 2003. Nov; 35(1): 768-73.

34.Fine K. Early diagnosis of gluten sensitivity: Before the villi are gone. Greater Louisville Celiac Sprue Support Group. 2003. June.


36.Sapone A, Imbrici L, Giuliano MT et al. Role of the immate immune system in the pathogenesis of gluten sensitivity: preliminary study. Gastroenterology. 2008; 134: A-80.

Lauren Russel, ND, received her doctorate in Naturopathic Medicine from Bastyr University in 2006.

Previously, she obtained her undergraduate degree in biological sciences from the State University of New York at Stony Brook. Dr. Russel is currently a consulting physician at Meridian Valley Laboratory in Renton, Washington, a medical author and editor, and in private practice in Lynnwood, Washington.

Leah Alvarado-Paz, ND, received her Naturopathic degree from Bastyr University in 2006. Her undergraduate degree in Molecular and Cellular Biology was received from Texas A&M University.

Dr. Alvarado-Paz is currently a consulting physician at Meridian Valley Laboratory.


Nutrition News and Views – July / August 2002 – FOOD ALLERGIES AND INTOLERANCES – PART I
by Judith A. DeCaya, C.N.C., L.N.C.

Food allergies are becoming an increasingly common chronic disease in numerous Western and westernized countries. True food allergies affect 5% to 8% of children and 1 % to 3% of adults. Food allergy and hypersensitivity are synonymous when referring to an abnormal or exaggerated immunologic response to specific food constituents resulting in symptoms or disease.

An estimated seven million Americans suffer from food allergies.

In contrast, food intolerance is considered an abnormal physiological – not immunologic response to a food or food additive and may include idiosyncratic, metabolic (e.g. digestive), pharmacological (e.g., chemicals in food), or toxic mechanisms. Up to a third of the population claims to react in some way to foods.


Food allergies happen when the immune system abnormally overreacts to specific food components, generally proteins.

Although more than 200 food ingredients are known to trigger allergic reactions, the vast majority (an estimated 90%) are caused by the “big eight”: peanuts (a legume), nuts (like walnuts, almonds, etc.), milk, eggs, fish, shellfish, soybeans, and wheat. Avoiding contact with the offending food is the only way to escape the uncomfortable or, in some cases, life-threatening – reactions.

Children are often thought to “outgrow” their allergies by adolescence, but allergies may take diverse form, become delayed reactions, or create more vague or disguised symptoms. Some obvious allergies – especially to peanuts, nuts, and seafood – do not go away.

And anyone can develop new allergies at any time. Reactions include hives; dermatitis; eczema; itching, edema; abdominal pain; diarrhea; nausea; vomiting; flushing; swelling of the throat; watery eyes; swelling or itching of lips, mouth, throat or face; throat clearing; nasal congestion; postnasal discharge; sneezing; asthma; pneumonia; middle-ear inflammation; heart rhythm irregularities; low blood pressure.

What is a rotation diet food allergies

Drugs may be used to treat symptoms. Antihistamines, decongestants, or steroids, for example, ease some symptoms, not others; work for some people, not others; often cause unwelcome side effects. Drugs do not cure the underlying problem. Allergy shots are not dependable, effective only about half the time.

For most sufferers, allergic reactions are temporary discomforts. But some people (an estimated 30,000 each year in the US) go into anaphylactic shock, a terrifying reaction involving the respiratory tract, gastrointestinal tract, skin, and cardiovascular system.

Throats can swell enough to cut off breathing or blood pressure can become dangerously low; abdominal symptoms, collapse and cyanosis may happen. Epinephrine is considered the lifesaving drug. Yet. about 150 people a year die despite efforts of save squads and emergency rooms. Early istration of epinephrine “may not always be life-saving,”

There are several categories for foods allergies such as immediate reactions and delayed reactions. In immediate reactions, symptoms start to develop within minutes to an hour or so after ingestion of the offending food. In delayed reactions, symptoms do not start to appear until 24 hours or longer after ingestion. With the exception of celiac disease (an abnormal intestinal immune response to gluten-containing grains – wheat, rye, barley, triticale, spelt, kamut), the role of delayed hypersensitivity reactions to foods “remains poorly defined.” Other categories include occult (hidden) allergies – pathology (damage) is evident, but without obvious symptoms – and thermal allergies – symptoms happen after ingestion of a specific food followed by exposure to freezing, heat, or light.

The terms cyclic and fixed are used in relation to food allergy. A cyclic allergy is one that worsens with repeated exposure; entire avoidance for a time – a few months to a few years – reinstates tolerance. Resensitization can be prevented by avoiding overexposure to the food as it is added back into the diet. A fixed (permanent) allergy means reexposure to a food still provokes symptoms after it has been totally avoided for two years. Consuming the food will always cause a reaction.

Other factors that may affect both the incidence and severity of food reactions include altitude, emotional stress, hormonal imbalances, infections or inflammations, metabolic diseases, seasons, and nutritional imbalances.

Heredity and race can also frolic a role.

Immediate reactions are believed to be mediated by a specific class of “antibodies” immunologlobulin E or IgE, Every humans own some IgE antibodies, but people predisposed to allergies produce IgE antibodies that are thought to be specific for certain “antigens,” typically proteins from foods. Foods contain millions of individual proteins, but only a comparative few are documented as “allergens.” Some foods contain multiple “allergenic” proteins, including peanuts, cows’ milk, and eggs. However, not every the proteins from “allergenic” foods are capable of inducing IgE production, And common protein-rich foods such as beef, pork, chicken, and turkey are “rarely allergenic,”

The process thought to happen begins when the immune system releases IgE in response to an “allergen,” The IgE binds to mast cells in the respiratory tract, mucosal surfaces, and skin, The mast cells release histamine and other inflammatory substances and cells, These processes – part of the natural and normal biochemistry of inflammation – are believed to be the underlying cause, But they could extremely well be among the effects.

Also, there may be a “mixed immunological response” from IgM, IgG, IgA, IgE, and T -cells or there may be an accumulation of eosinophils, Often the mechanisms are not well . understood and are hard to test, More than one mechanism is frequently involved. “Although the pathogenesis of food allergy is still not completely known, it likely involves the altered interactions of several components of the mucosal, cell-mediated and humoral immune systems.” Symptoms are generally not limited to one body system, and the target organ or severity may change from one reaction to the next. Adverse reactions to food can be caused by little molecules other than proteins or peptides.

The more common food allergies become, the more complicated. and elusive the causes and effects seem to be. (i)


Most reactions to foods are caused, not by allergies, but by intolerances. The difference arose because during the final 30 years or so, doctors worldwide own been reporting countless cases of reactions to foods, the response to which cannot be measured by antibodies. The medical definition of “allergy” is restricted to reactions that can be measured in the laboratory by antibody responses to a specific substance. Since most reactions to foods do not produce specific measurable antibodies, they are considered intolerances, unexplainable by scientific method, However, it is fairly likely that the immune system is involved.

It’s just that there is nothing definitely measurable at this time.

Intolerances may be triggered by virtually any food, which makes them harder to identify, Some clinicians assert that food reactions can do anything to any part of the body. Food intolerance is “one of the least diagnosed and most prevalent causes of symptoms” says Sherry A. Rogers, MD, This does not imply that food intolerance is the cause of every symptoms or illness, but that it may be considered as a possible contributor of almost any symptom.

Food allergy, or food intolerance can playa role in “nearly any symptom or disease you can ponder of’ including: bursitis, rheumatoid arthritis, other rheumatological conditions, severe pain mimicking ruptured discs, sciatica, tendonitis, osteoarthritis, joint pain, muscle weakness, SLE (systemic lupus erythematosus), Meniere’s disease, recurrent cystitis or bladder symptoms, prostatitis, urethritis, nephrosis, other kidney disorders, diarrhea, constipation, vomiting, gastric and peptic and duodenal ulcers, irritable bowel, recurrent abdominal pain, gallbladder attacks, GERD (gastroesophageal reflux disease), ulcerative colitis, Crohn’s disease, ADHD (attention deficit and hyperactivity disorder), learning disabilities; cognitive and emotional symptoms such as changes in the ability to concentrate, memory or mood changes, depression, anxiety, etc.; flushing, headache including migraine-type, seizures, convulsions, muscle tightness, numbness, tingling, general weakness, fatigue.

insomnia, diabetes, recurrent inflammations or infections, chronic fatigue syndrome, some symptoms of multiple sclerosis, itching, eczema, atopic dermatitis, rashes, hives, dandruff, unsteadiness or sensation loss in hands and feet, neurodegenerative conditions, high blood pressure, conjunctivitis, nasal or sinus congestion, wheezing, repetitive coughing, bronchitis, asthma, throat constriction, metabolic acidosis, otitis media (inflammation of middle ear), canker sores, changes in heart rate, angina, hormonal dysregulation, and more.

In a large number of studies, an eliminationchallenge diet is used to identify food sensitivities or intolerances, However, some researchers believe that, in cases of clear-cut allergy, extreme elimination diets are “overkill” because 85% to 90% of victims reply to challenges with one or more of the “big eight” offenders.

Yet, since intolerance may involve any and numerous food(s), elimination diets are often considered the most powerful tool for diagnosis and treatment.
A few factors need special note. First, breastfed infants and babies with symptoms such as eczema, gastrointestinal symptoms, poor growth, etc., can be intolerant to foods consumed by their mothers. Second, children with behavior or learning problems often react to preservatives, food dyes, MSG (monosodium glutamate), manufactured antioxidants and other food additives, as well as salicylates and some amines.

Common “allergens” love the “big eight” do not cause the behavior problems produced by processed foods, food additives, and other foods. These findings support the Feingold hypothesis, although the Feingold diet did not eliminate every salicylates and amines.

Third, food affects the mind. Psychological symptoms such as depression, anxiety, “brain fog,” irritability, mood swings, feeling stressed, mania, or any other psychological state or change in behavior may be caused and/or worsened by food intolerance in susceptible individuals.

A patient could own psychological issues and neurosis but independently also own a genuine sensitivity to specific foods. Physical symptoms may exist concurrently. But patients may tend to rely too much on food causing symptoms and, in turn, may not glance introspectively or work with inner defenses or unconscious tendencies. It is much easier to blame foods than to delve into psychological issues. Reactions to foods may themselves be, in whole or part, a result of thinking or emotions. Psychiatrist David S. King observes that there can be “a link between psychopathology and sensitivity to common environmental [food and chemical] substances” which “cannot be overlooked in searching for the etiology of psychiatric symptoms.”

Another factor is that an individual may react to a whole food family.

For example, some folks react to the nightshade family: potato, tomato, tomatillo, chili, peppers, eggplant. Or, humanmanipulated products can create sensitivities to foods containing similar or related chemical compounds. For example, people sensitive to latex (plant or synthetic fluids manufactured into products love rubber goods, disposable gloves, plastics, etc.) may also react to banana, melon, peach, kiwi, and avocado (sometimes tomato, celery, cherries) since they contain a protein similar to that in latex.

It is not unusual for a person intolerant to a food to experience partial relief by eating that same food. The food in question may be one the individual uses to ease their worst symptoms.

Numerous people report cravings for problem foods and tell they always feel better when they eat them. Withdrawal symptoms happen if they stop eating the food regularly. This is masked intolerance, essentially an addiction. Chronic, low-grade symptoms happen with regular consumption, but obvious or severe reactions do not. Avoiding the food or chemical for a week to 10 days with subsequent reexposure will unmask the sensitivity by triggering acute symptoms. In other instances, the body may instinctively avoid foods that cause problems, a helpful of natural self-defense. Or, the body neither craves or avoids the foods – the person has no clue as to hidden intolerances.

Reactions to foods can be unpredictable.

For example, a person may sometimes tolerate a food that at other times provokes symptoms. Entire load is a determining factor. When stress; illness; exposure to and accumulation of toxic chemicals; altered foods; foods containing chemical additives, pesticide or hormone or drug residues; deficiencies, genetic tendencies; etc., own created an overload, the person is unable to tolerate the problem foods. Cooking, method of cooking (e.g., frying), purity (contamination by pesticides, hormones, antibiotics, additives), freshness (spoiled or rancid), and other factors can trigger overload.

Prescription or over-the-counter drugs can cause reactions to normally “safe” foods.

“Food intolerance,” says Dr. William Campbell Douglass, “is one of the most perplexing issues in medical practice. Neither its causes nor its consequences are fully understood.” Jonathan Brostoff, professor of allergy and environmental health, University College London Medical School, says: “There is no such thing as a typical case of food intolerance. Every patient is diverse, both in the cluster of symptoms they show and in the foods that affect them.

Nor is there a.single, clear-cut mechanism underlying
the symptoms, as there is with food allergy.” Numerous things may contribute to the problem. (ii)


A number of tests used for food allergies and intolerances including the following:

In a cytotoxic test, white cells from a person’s blood are placed in petri dishes. Unmetablized (uneaten) foods are added to each dish. If the cells break, the person is said to be allergic. But for a reaction to happen in most patients, foods must be broken below (metabolized) to some degree. Also, numerous things can kill or break white cells in petri dishes, even leaving them alone.

And, there is a lack of consistency – one day a natural undigested food will kill cells; the next day it may not. The effects of food
combinations are not taken into account. The histamine release test measures histamine released from white blood cells in petri dishes. But it is not known if histamine release means the person reacts adversely to the food when it is eaten. Actually, it is not clear what it means.

Allergists typically use the skin prick test and/or the radioallergosorbent test (RAST). In the skin prick test, a drop of an extract of the suspected food is placed on the skin and the skin is then either pricked or scratched at that site.

What is a rotation diet food allergies

If a weal-and-flare reaction (basically a hive) develops, the test is considered positive. Unfortunately, untrue positive reactions often happen – the person does not react when he/she eats the food. Untrue negative reactions are thought to be less common, but happen frequently too – the individual does react when he/she eats the food even though the test indicated there would be no reaction.

In the RAST and several similar more recent testing procedures (including Quick, MAST, and ELISA), a sample of blood serum from the individual is obtained. The presence of specific IgE antibodies in the blood is sure by allowing the antibodies to react with food proteins bound to some solid material such as a specially coated paper disk.

The binding is discovered by the reaction with radioactively labeled antihuman IgE antibodies (in the case of the RAST) or with antihuman IgE antibodies labeled in some other manner (in the case of some other tests). “The procedure is no more dependable than skinprick testing and is more costly…” IgE-mediated allergy, according to some studies, is actually rare in adults. Falsepositive and false-negative results happen frequently. Allergist Stephen Astor, MD, says that skin and blood tests are only 20% accurate.
Some researchers believe IgG antibodies are better markers of an immune response to food allergies.

Yet, explains Vincent Marinkovich, M.D., IgG antibodies to foods “are not diagnostic of clinically significant hypersensitivity to foods,” but only indicate the “most likely antigenic component of the complexes.” Other scientists point out that IgG and IgM antibodies reflect dietary intake and are not specific for foods that the patient cannot tolerate.

Antigen leukocyte cellular antibody testing (ALCAT) determines the number and size of white blood cells and platelets in blood samples before and after the serum and cells are incubated with a food or mold-impregnated disc.

A certain percentage of change is thought to signal a problem reaction.

Alan R. Gaby, M.D., conceding that IgE and/or other antibody levels own diagnostic worth for allergies due to genetic predisposition (atopic) or anaphylactic reactions, “there is little or no evidence that masked or hidden food reactions can be reliably identified by measuring circulating antibodies.” Other scientists, love Sheryl B. Miller, MT (ASCP) , PhD, claim that food allergy blood tests are “fraught with problems” including a lack of reliability in testing, “an arguable theory” behind the testing, and the prevalence of treatments (various diets or supplements) prescribed by the testing laboratories based solely on laboratory test results.

Another problem is that commercial food extracts “have not been well-characterized or standardized.” For example, every food is covered with microorganisms (bacteria, fungi, parasites, etc.), there may be pesticide residues, food additives or preservatives, and organic solvents that are not rinsed away during preparation. Persons with high exposure rates to pesticides and organic solvents show higher levels of IgG. Processed foods are altered or denatured. So what is being measured in these tests?

An immune reaction to certain foods or a person’s exposure to common microorganisms or pesticides or other chemicals or to mangled, refined, altered foods or isolated parts thereof? And how can reactions in a test tube be considered equivalent to what occurs in the living human with innumerable internal and extemal variables affecting his/her response?

Further, food intolerances may not be mediated by the immune system. Even if a food reaction were a true allergy, the “antigens” that provoke symptoms may not be among the ones measured by a blood test.

For example, some adverse reactions to cows milk are not due to the major milk proteins, but rather to polypeptides produced during digestion. Some reactions are caused by alteration of proteins in foods when they are cooked or processed, not to the natural or native food proteins. Research indicates that some IgG fractions include, not only symptom-provoking antibodies, but also protective or “blocking” antibodies.

What is a rotation diet food allergies

Thus it is not clear whether high levels of antibodies show that a food is causing problems or if the food reaction has effectively been “neutralized” or handled by the immune system.
The double-blind, placebo-controlled food challenge is considered “the gold standard” of allergy testing. Increasing amounts of a suspected food are given to the individual under the supervision of a physician who looks for allergy signs and symptoms. Emergency equipment must be handy for those prone to anaphylactic reactions.
Provocation-neutralization tests for chemical and food sensitivities use a progression of dilutions (under the tongue or skin) from strong to feeble that may reproduce allergic reactions.

It is also used to desensitize the individual. But results from studies indicate that provocation of symptoms is not a useful tool for discriminating between reactions to a placebo (saline solution) and reactions to specific chemicals or foods. The use of symptoms alone to indicate neutralization “should not be used as a basis for clinical intervention.”

Kinesiology is a form of various muscle testing techniques using muscle resistance to test foods.

Accuracy often depends on the skill of the tester, and some patients do not test well. Muscle testing is the initial part of the Nambudripad Allergy Elimination Technique (NAET), an amalgam of therapies (including acupressure and massage). After muscle testing foods or chemicals for “allergic” response, an acupressure treatment is performed while the patient holds the allergen or a vial containing a solution of it. The patient then must avoid the offending substance for 25 hours “to permanently eliminate” the adverse reaction. Most practitioners tell 10 to 12 treatments are needed for permanent change.

Neuro Emotional Technique (NET) is a technique involving muscle testing to remove emotional blocks that prevent successful treatment. However, some kinesiologists contend that food reactions cause meridian imbalance, not the other way around. And they point out that any energy state that is easily reset may be easily turned off again. Radionics, electrodermal, and electroacupuncture biofeedback tests own also been used to detect food intolerances.

The pulse test is based on a change that may happen in pulse rate if there is a reaction to a specific food. After the resting pulse is sure, a pulse is taken before a food is eaten and then 10, 20, and 60 minutes afterwards.

Irregular beats, a pattern of 10 beats more or less per minute, or an increased pulse pressure may be a sign of reaction. But some people are not “pulse changers. ” Electroacupuncture biofeedback, radionics, and electrodermal tests own also been used to detect food intolerances.

The rotation diet altemates food groups every four days. Several food families are allowed each day and these same families are avoided for the next three days before they can be repeated. The diet is used for diagnosis as well as treatment.

Reactions may happen on the days when offending foods are consumed, but it may take .longer than four days for the effects to leave, and delayed reactions may confuse the issue. The diet may be an excellent method of circumventing reactions by preventing the accumulation of foods in the system to the point where they provoke symptoms. But the individual must experiment to discover out how often to rotate or whether rotation even works for him/her.

What is a rotation diet food allergies

The rotation diet will not necessarily prevent allergies or intolerances from developing. The person’s predisposition, health, and entire load every enter into the picture.

The elimination diet is sometimes the most dependable diagnostic tool, particularly useful when identification of problem foods is hard. Every suspected foods are eliminated from the diet and slowly reintroduced, one by one, on a specific schedule. Food intake and reactions are carefully recorded. Of course, prolonged or improper use of such a diet can own adverse nutritional consequences. But this type of diet is extremely helpful if the individual is uncertain about which foods are causing the adverse reactions or if there is confusion about the relationship of the symptoms to foods.
Not every diagnostic techniques work for every person – testing and evaluation need to be just as individual as the food reactions themselves.

Treatment must also be individualized and can include more than one technique. No one really knows – and cannot test for – every the ways in which an individual may react to various substances. One could own thousands of dollars worth of testing and still not know every the triggering or offending substances. There may be a food that appears to be non-reactive on a test but which creates an adverse reaction when consumed — the reaction occurs in a manner the test is not capable to measure or determine.

There is also a cumulative factor involved; the degree of susceptibility or hypersensitivity in each individual is diverse. Some people are so sensitive to a food that one bite will trigger a reaction. Others must eat 10 bites before they experience a problem. Some may own to ingest two pounds before exceeding their threshold. The more susceptible the person, the less food he/she must ingest to provoke symptoms. The less susceptible, the more that must be ingested. Even IF there were extremely precise tests, they would still not be capable to take into account exposure, quantity, and relevance to the person’s problems as well as changes in circumstances such as entire load.

It is as if the person were a rain barrel. The water in the barrel is the entire load of pollutants; physical and psychological stresses; and other factors with which the body must manage. If the load goes too high, there is overflow – the person gets ill. Lessening the load is the goal.

Some people will definitely feel better when they adhere to the results of blood tests, skin tests, or other tests even if they are not precise. Whenever sensitive people avoid foods that commonly cause reactions – such as wheat, dairy, corn, soy – some of them will improve.

“That does not prove the test is reliable.” How often do the tests actually cause people to eliminate foods from their diet to which they are not really sensitive? How often to the tests miss significant symptom-provoking foods? Positive results do not mean certain foods cause a problem; negative results do not mean specific foods can be tolerated. For example, there is no way to know what proportion of food challenges are falsely negative because of missing co-factors. Cooking can decrease or Increase reactive properties. Food reactions can be delayed, for days and possibly longer, after which they become impossible to identify by test.

Some reactions are due to a combination of foods or the simultaneous presence of other stress factors such as physical exertion, drugs, emotional distress, menstruation, inflammation, pregnancy, and more. “Allergists do not possess diagnostic techniques precise enough in most cases to disprove allergy” or intolerance.

The test that gives extremely precise results with almost everyone is the general elimination diet which simultaneously eliminates several groups of food for three weeks at a time (allowing for delayed reactions and healing).

A specific elimination diet should not be used initially unless the person is extremely certain of the foods causing problems. Food reactions can be multiple and cumulative, so a general elimination is best in the beginning.

An elimination diet isa huge undertaking for patients and requires a lot of time from clinicians. Yet it produces dependable results, teaches the patient about hislher own body and how it works, and enlightens the clinician to the individuality of the patient. Any and every foods that may cause troubles are excluded from the diet. When the patient feels better, foods are reintroduced one at a time to ascertain which provoke symptoms. This type of diet may take two or more months altogether, and must be adhered to rigidly.

Since most people react to more than one food, eliminating one food love wheat for a week and milk the next week can yield little in clear-cut evidence. Eliminating every the most likely problem foods and reintroducing them provides valuable information. The
patient may feel deprived and withdrawal symptoms can be severe. So both patient and clinician must be prepared. Yet it is worth the effort. About 70% of patients are sensitiv to 10 or fewer foods, 50% are intolerant to six. (iii)

Part II will explore some causes and therapies.

i L Hanson & E Telemo, Acta Pediatric8 , Sept 1997, 86(9): 916-18; H Sampson, JAM A, 10 Dee 1997, 278(22): 1888-94; Allergy and Asthma, Spring 1996, 2-3; D Schardt, Nutrition Action HIthJttr, Apr 2001,28(3): 1-13; S Taytor at ai, Nutrition Today, JanlFeb 1999, 34(1): 15-22; BT Hunter, Consumers Research, Feb 1999, 82(2): 21-26; VA Marinkovich, Personal
Monograph 1999:1-7; Sully’s Living Without, Spring 1998:48, 58; H Sampson at ai, JAMA, 25 Nov 1992, 268(20):2840-42; JAMA, 18 Apr 2001,285(15):1952; K Love at ai, Symposium, American College of Nutrition, 3th Annual Meeting, Oct 11-13, 1996, Abstr 13; Occupation Hourihane at ai, Clin & Exper Allergy, Jun 1997,27(6):634-39; J Krohn at ai, Allergy Relief & Prevention, Rev., Vancouver: Hartley & Marks, 1996,61-63.
ii J Wright, Healing Your Incurable Hurts, Baitimore:Agora, 2000, 3-4; S Bombardieri at ai, J Med Sci 1992, 28:117-120; JA Anderson, at ai, J Pediatr 1974, 84:59-67; G Borak, S African Allergy Sac Congress, 1999, 1010; Skin & Allergy News, Mar 2000:36; WG Criminal, J Study Disabil, May 1987, 20(5): 260-61; JY Kang, at ai, Gut, 1992,33:743-48; M Worm at ai, Clin Exp Allergy 2000, 30:407-14; Hlth News, Apr 2001, 7(4):9; G Kanny at ai, Allergy 2001, 56:356-57; ECG Grant, Lancet, 5 May 1979:966-69; J Krohn at ai, Allergy Relief & Prevention, Vancouver:Hartley & Marks, 1996,62-64; S Husby & A Host, Acta Paediar 2001, 90:3-4; Sully’s Living Without, Spring 1998:42-45; Food Safety Notebook, Nov/Dee 1997, 8(11/12):107-15 & Mar 1998, 9(3):7-9; Pediatrics, Jul 1998, 102(1):e6; D de Boissieu & C Dupont, Lancet, 24 Aug 1996, 348(9026):545-6; G Borak & W Guldenpfennig, Neurology Congress, Mar 1994; G Borak, S African Fam Practice, Oct 1989, 523-24; Health, JanlFeb 1995, 9(1):11-12; E Isolauri at ai, J Pediatr, Jan 1999, 134( 1 ):27-32; A Swain, at ai, Lancet, 6 JuI1985: 41-42; A Gettis, Nutr Health, 1989, 6:135-46; Food Allergy Update, AuglSept 1986, 3(2):1-4; JC Garcia Ortiz at ai, Allergy 1998, 53:532-36; N Snyderman, Health, Sept 2000:182; S Rogers, Entire Wellness, Mar 2002:1-2; D Schardt, Nutri Action Hlthlttr, Apr 2001, 28(3):10-13; BT Hunter, Consumer’s Research, Apr 1996, 79(4):9; WC Douglass, Second Opinion, May 2000, )«5), 1-5; Allergy Handbook, eel: Lynne McTaggart, London: Hubbard, 1998: 11-12; S Rogers, Depression Cured at Last!, Sarasota:SK Publ, 1996,46-47.
ill E Ford, Healthline, Jun 1999, 18(6):10-11; S Taytor at ai, Nutrition Today, JanIFeb 1999, 34(1):15-22; RA Fox at ai, J Allergy Clin Immunol, May 1999, 103(5IPt 1):907-911; U
Bengtsson at ai, Gut, 1996, 39:130-35; H Sampson at ai, JAMA, 25 Nov 1992, 268(20):2840-41; V Marinkovich, CIin Pearls News, May 2000,-10(5): 84-85; J Bernhisel-Broadbent, Ann Allergy Asthma Immunol, 1995, 75:295-303; S Miller, Townsend Lttr D&P, Jan 1998: 62-65; L Weber, Nat Health, JullAug 1998: 106-111; S Rogers, TotalWellness, Jun 2001:7; A Gaby, Townsend Lttr D&P, Jan 1998:106; D Freed, Lancet, 16 Mar 2002, 359(9310):980; S Rochlitz, Townsend Lttr D&P, May 2001, 214:94-97; D Getoff, Hlth & Healing Wisdom, Winter 2001, 25(4):19-21; WC Douglass, Second Opinion, May 2000, )«5):1-6; T O’Brien, Nat Health, May/Jun 2002, 32(4): 70-121; S Astor, Hidden Food Allergies, Garden City: Avery, 1997, 3, 25-53; P Radetsky, Allergic to the Twentieth Century, Boston: Little, Brown, 1997, 12-112; J Krohn, Allergy Relief & Prevention, Vancouver:Hartley & Marks, 1996, 53-58.

@ 2002, Judith A.


Nutrition News and Views – September / October 2002 – FOOD ALLERGIES AND INTOLERANCES – PART II
by Judith A. DeCava, C.N.C., L.N.C.

The prevalence of food intolerances and allergies is increasing. More and more people discover that they experience reactions to items that never bothered them before; or, if they already own allergies or intolerances, there are changes for the worse. Some people are described as “panallergic” or “universal reactors,” meaning they own adverse reactions to almost everything.

There are apparently numerous causes such as genetic tendencies, deficiencies, organ or gland or system dysfunction, exposure to poisons, toxic overload, denatured (altered), adulterated, and depleted foods, artificial non-foods, and more.


Total load refers to an individual’s threshold of tolerance – love a rain barrel that becomes full, overflows, and then produces certain symptoms. One’s threshold of tolerance to external and internal insults is cumulative, relating to quantity of exposure; physiological parameters (digestive health, intestinal permeability, liver or kidney function, etc.) nutritional status; physical/mental!

emotional stress; and more. Total-load overflow does not happen ovemight; it gradually develops whether by daily choices or unavoidable circumstances.

For instance, perhaps Jane’s migraine headaches are due to a combination of stress on her occupation, a deficiency of vitamin C complicated and minerals that contribute to fragility and spasm of blood vessel walls, accumulation of pesticide residues from foods, overuse of her detoxification pathways from inhaling formaldehyde from her new mattress, MSG and chemical additives in’ her diet, and misalignment of vertebra in her neck.

It may take only the removal of two or three things to sufficiently reduce her entire load and give her some relief. Getting counseling or changing her occupation, obtaining proper nutritional supplementation, switching to organically-produced foods, covering her mattress with barrier cloth, and getting chiropractic treatments or massage therapy for her neck could solve the headache problem. The more the entire load is reduced, the better the outcome.

Total body load is affected by both foods eaten and foods omitted from the diet.

People with food sensitivities feel best when they consume highquality organically-raised foods – foods without drug or hormone or pesticide residues, foods without preservatives or other chemical additives, nutrient-dense unused foods grown or raised on high quality soil. This is an essential factor in overcoming food allergies or intolerances.

Digestive disturbances are often associated with food reactions. Gastrointestinal contamination can result from eating chemically-treated, commercially grown foods.

Conversely, unused organic foods enhance gastrointestinal balance and absorption, delivering a excellent quantity of nutrients to any damaged organs or tissues and increasing the defenses and function of healthy ones. When less chemically contaminated food is used, there is reduced competition for absorption of toxic chemical contaminants versus healthful nutrients.

Nutrient values of foods are altered in the farming stage by cultivation of limited genetic varieties, monocropping, mechanical disruption of soil, and the use of artificial fertilizers, herbicides, and pesticides.

Persistent residues of pesticides and herbicides in the soils adversely effect crop yields, influence the quantity, quality, nutritive worth, and flavors of the raw food or food products processed from it. Biodynamically grown and/or organicallygrown foods own been shown to be far superior to those raised commercially – nutritional values are often vastly higher. Pesticides and herbicides can affect the carbohydrate, protein, fat, and free amino acids composition of plants, as well as their uptake of minerals from the soil. Vitamin content is negatively influenced. Pesticides and herbicides “disturb and alter metabolism of the plants to which they are applied.” Each consumer has a threshold over which he/she can no longer accommodate this altered food; symptoms appear or worsen.

Commercially-raisep animals are often given feeds containing items unnatural for the specific breed (such as dead animals, blood, manure, etc.) or unnatural to any animal (such as sawdust, ancient newspapers, shredded tires, etc.).

Unnatural and cruel environments, heavy use of antibiotics and other drugs to manage unhealthy animals, hormones for quick growth, and the use of nutrientdepleted, chemically-treated, and pesticide-laden feeds every contribute to contaminated and nutritionally altered animals. Consumption of these artificially-raised animals is a perfect set-up for chemical and food sensitivities.

More foods are being genetically engineered. The cascade of chemical reactions they can produce may certainly overwhelm any apparatus for fighting it. There is as yet no way to tell what effects genetically-engineered foods may own on humans consuming them.

The diagnosis and treatment of food sensitivities has become “immensely complicated with the discovery of the adverse effects of food contaminants.” Over 10,000 intentional food additives are currently used in foods.

Exposure can cause changes in the immune system and just about any other area of the body. Some of these additives are: “antispoilant” chemicals, acids and alkalies, buffers and neutralizing agents, humectants, food colorings or dyes, flavoring agents, flavor enhancers (such as monosodium glutamate [MSG] to which, according to some researchers, as numerous as 80% of the population may react with symptoms ranging from fatigue to migraine headaches), bleaching agents, physiological-activity-control chemicals serving as ripeners or anti metabolic agents (ethylene gas, for example, speeds the ripening of bananas; maleic hydrazide prevents potatoes from sprouting), maturing agents, processing aids, sanitizing agents, clarifying agents, emulsifiers and emulsion stabilizers, texturizers, thickeners, stabilizers, whipping agents, and more.

Not every artificial additives produce immediate or obvious symptoms in everyone. Problems are more evident in the highly sensitive or those with a high entire load. Accumulations and combinations of these chemicals can gradually lead to symptoms and disease. Numerous people are allergic to even tiny amounts of these compounds. It is estimated that the average person ingests one gallon of food additives each year.

Also contributing to toxic overload are artificial sweeteners, waxes, fake fats, and any altered or refined or overly-processed non-food (supplying noxious substances and little, if any, nutrition).

People are hungry – people with allergies or intolerances are extremely hungry – not for calories, but for nourishment. There is a dire need to consume whole, natural, nutrient-dense foods, foods “custom designed” to feed body and spirit. Whole foods are expertly balanced with the correct nutrients in the correct combinations to be absorbed and assimilated with components to aid detoxification. But the food industry has robbed consumers of the perfect fuels required for health; it creates fabricated foods not recognized or accepted by the body as genuine, natural food. This is a primary cause of toxicity as well as allergies and intolerances. The body has a built-in survival and balancing instinct, allowing it to signal that it can no longer tolerate the insults, that it has reached its limit.

Food is grown on depleted soils with poisons; it is mutilated, mangled, colored, waxed, and embalmed with chemicals. Disruptive, harmful substances are added – from refined sugars to bad fats, from artificial flavors to manufactured chemical “nutrients. ” This is not because it is excellent for people’s health. It is because it is excellent for business.

When food is out of balance – when it is altered, denatured, depleted, and defiled – bodies become out of balance too. When the life is taken out of food, not only does excellent taste go, but so does nourishment and the consumer’s vitality and wellbeing.

Technological advances own tricked numerous into thinking that essential parts of foods can be removed, manufactured chemicals can be added, changes to the remnants can be made, and the finish products can still be called “food.” The wonders of science convince people that their bodies can use such contrivances to maintain health – and that, should things go incorrect, there is something that can be done to “fix” it. The complicated body breaks below when degenerated, adulterated, depleted, and deformed non-food is fed into it.

For one thing, allergies or intolerances to foods develop, even to foods that should be recognized as natural and excellent. Still, the body is remarkable, ready and willing to fight back, to repair and heal if possible.

A study on cardiovascular rehabilitation placed volunteers on an elimination and rotation diet, eliminating every refined, processed, fried, and manufactured foods. One or two types of food in their natural state in unlimited quantities were eaten at each meal. No food was repeated in anyone week. Caffeine was not allowed. This resulted in needed weight loss, reduced blood pressure, significant reduction in triglycerides, increased HDL (S

When there is severe toxic overload, food recognition is impaired, malabsorption occurs, and a person becomes sensitive to most foods.

A severely sensitive individual with a high entire pollutant load may not even own had to be exposed” to a food to be extremely sensitive to it. Evidently, recognition and metabolic sites are so dysfunctional at this stage that the individual reacts to substances such as buffalo meat or amaranth to which he/she has never been exposed. A monorotation diet may be needed for a while, gradually adding other foods to meals. If nutrient-rich whole” organically-raised foods are eaten, nutritional status and tolerance improve. Some patients who do not reply to a classical rotary diet do reply to a macrobiotic diet (on a four-day rotation). Some people do best with mostly raw foods, others with mostly cooked foods.

A trial-and rror period may ensue, and needs may change as health improves. The common thread is the importance of organically-raised, unrefined, minimally-processed, unused, additive- and preservative-free foods.

The growing prevalence of complicated, multisystem disorders in persons with allergies or intolerances indicates weakened and compromised bodily systems. Elimination and rotation diets alone may not always produce significant improvement because of a failure to reduce or eliminate a sufficient number of factors contributing to entire load – from indoor air pollution to fluoridated water, from nutritional deficiencies to psychological issues – any stresses that may exist.

The clinician and patient must ‘NOrk together as a detective team to discover the clues and appropriate actions. Fortunately, most people sutt:er with only one or a few allergies or intolerances. I


The alteration of foods and their nutrient supply over the course of the final century or so has had a long-term negative impact on the ability to maintain optimum human health and definitely ‘NOrsens or initiates chemical and food sensitivities. For example, wheat and coWs milk are foods to which numerous people develop an allergy or intolerance.

Grain proteins (including gluten, gliadin, and glutenins) own been blamed for numerous symptoms and disorders.

Gluten sensitivity can manifest, not only in celiac disease, but in dermatitis herpetiformis, neurologic disorders, and numerous other conditions. However, some people who cannot tolerate wheat can handle spelt and/or kamut other forms of wheat that also contain gluten. These ancient grains own not yet been subjected to the toxic farming and excessive processing as has common wheat. Barley, rye, oats, quinoa, millet, buckwheat, amaranth, and tef also contain gluten, though in lesser amounts than wheat. Some or every of them are well tolerated by numerous wheat-sensitive individuals. About 90% of the wheat grown is soft wheat, lower in proteins (like gluten) than hard or durum wheat.

So more than gluten may be involved.

Over the final 100 or more years, wheat has changed drastically and the quantity in the average diet has increased considerably. Adverse reactions to wheat “maybe linked to toxic peSticides and/or herbicides in the grains.” Wheat is now exposed to high levels of pesticides, fungicides and other chemicals when grown. The grain undergoes a bewildering array of processes before being used in

products. The germ – wealthy in protein, minerals, vitamin E complicated, B vitamins – is removed as is the bran, the fiber part that also contains nutrients.

Until about 50 years ago, wheat was stored for months and allowed to age to improve flavor. Nowadays, chemical oxidizing agents are used love potassium bromate to age wheat within 48 hours. The natural yellow color of flour is bleached away with chemicals such as benzoyl peroxide. To neutralize the bleaching agent, another chemical is added. Irradiation is commonly used to avoid insect contamination. Finally, preservatives and conditioners are added to improve shelf life and texture.

The grain is completely transformed! Most nutrients are lost. A paltry few artificial chemicals called vitamins and minerals are added, but the body cannot easily assimilate them and cannot use them as natural food complexes. Wheat in bygone days was allowed to naturally germinate or was naturally leavened, making it easier to digest and more nutritious. The modem, overly-processed excuse for wheat can contribute to intolerance to any form of wheat. Virtually every mass-produced wheat is hybrid, created offspring of differing parents, which can alter basic makeup.

Milk allergy is a reaction to milk proteins (as casein or whey).

Those with true dairy allergy – or milk protein intolerance (if no immune response is found) – may experience symptoms that vary greatly in intensity and severity. Reactions can lead to anaphylactic shock. Milk Intolerance is often an inability to digest lactose, the main sugar in milk. Whereas 2 to 4% of children own milk allergy, an estimated 10% of Americans suffer from lactose intolerance. They purportedly do not produce enough of the enzyme lactase to digest every the lactose. When excessive undigested lactose reaches the large intestine, it can cause bloating, gas, cramps, nausea, and diarrhea. Some dairy products (like natural cheeses, ice cream, yogurt) contain much less lactose than milk does so may be tolerated.

During the past century or so, cows and their milk own been subjected to much human intervention.

Cows are raised in unnatural environments, fed foods not natural for them and foods laced with pesticides, given. hormones to boost milk production, subjected to antibiotics and other drugs to mask their unhealthy state. The milk is pasteurized, homogenized, chemically spiked.

Consider just the effects of pasteurization. It: Can be used to mask low-quality, “dirty” (as from insect and fecal material) milk. Destroys the souring bacteria of milk so milk putrefies instead of souring.

Destroys beneficial enzymes and hormones, taking the living principles out of milk. Impairs the flavor (a sign of inferior nutrition), diminishes the nutrient worth, and devitalizes the milk. Greatly depletes vitamin content such as vitamins A, C, and B complicated. Precipitates calcium and other minerals, making them unavailable for use. Harms and alters the fats to unnatural forms.

What is a rotation diet food allergies

Significantly reduces the biological worth of – damages – the protein by denaturing amino acids. Curtails absorption and utilization of nutrients. Makes natural sugars or carbohydrates less available metabolically. Destroys the athletic “anti-stiffness factor,” a steroid nutrient. The list can go on.

Lactose, the primary sugar in milk, appears as alpha-lactose in raw milk, but is changed to betalactose with pasteurization. Beta-lactose is more rapidly absorbed into the bloodstream. Lactose intolerance is the inability of the body to divide lactose into glucose and galactose.

This occurs either because of the absence of the enzyme lactase in the little intestines OR the deactivation of lactase by pasteurization. Either way, some “whole” lactose is absorbed through the intestinal wall and disposed of by the kidneys; the relax passes into the large intestine where intestinal bacteria work on it. The more work the bacteria act out, the more “gas” is produced, causing flatulence, abdominal pain, bloating, and diarrhea. The unavailability of lactose in its natural, unheated alpha form often leads to diminished lactase secretion by the little intestine and thus to intolerance. Some people with severe milk intolerance not only tolerate raw milk, they thrive on it!

Some cannot tolerate ANY form of milk.

Fermented pasteurized milk products, such as yogurt or kefir, are often easier to digest. The bacteria that convert or ferment the milk break below or “digest” some of the beta-lactose. Once in the little intestine, the fermented milk bacteria further cleave much of the remaining lactose. Fermented dairy products should contain live, athletic cultures. (ii)


Digestion is a problem for most allergic or intolerant people.

Some own low (or virtually absent) levels of hydrochloric acid in their stomachs; others own elevated levels. Those with low gastric acid need hydrochloric acid supplementation, but often cannot tolerate it, or it does not alleviate every digestive problems. Numerous people are deficient in digestive enzymes and need enzyme supplementation with substances such as pancrease, papase, trypsin, lipase, etc. Some own an imbalance of bacterial flora in the gut. Probiotics such as acidophilus may be needed to rebalance the flora. Refined sugars, other refined foods, alcohol, some drugs, and stress overstimulate the pancreas, impairing its ability to produce and secrete digestive enzymes as well as its ability to neutralize the acid coming from the stomach with bicarbonates.

Excessive acid, which can destroy digestive enzymes, irritates the gut lining. Innumerable toxic chemicals and toxic foods over-stress the liver, one consequence of which is lowered bile output and lowered ability to digest fat. The most significant aspects of improved digestion are the reduction of entire body pollutant load and the improvement of nutritional status.

All types and degrees of malabsorption may happen in the allergic or intolerant patient, ranging from mild specific nutrient malabsorption to general calorie malabsorption. There are generally multiple deficiencies of nutrients due to failure to either incorporate or absorb them.

Pollutant damage may be involved; supplementation may correct this damage IF the pollutants are withdrawn to reduce entire load. In some cases, supplementation may not assist immediately. Sometimes the metabolic rate is too high due to the body’s attempts to detoxify the toxic overload and nutrient requirements are used up. Patients with diarrhea or loose stools own excessively rapid transient time, so nutrients are not properly absorbed. Those with constipation may appear to own some forms of what ancient medical books referred to as autointoxication, a retention or self-production of poisons or toxins.

The body interprets certain foods as being poisonous or is unable to properly digest, absorb, and assimilate foods. Urinary leaks of various nutrients may happen. Eventually, nutrients can be properly absorbed and used if underlying causes are approached.

Scientists studying allergies and intolerances contend that food reactions are often due to a damaged, inflamed, and more permeable mucousmembrane lining of the esophagus, stomach, and intestines. In other words, an individual’s digestive tract can become too permeable (a so-called “leaky gut”), allowing larger than normal food particles (and sometimes toxins and other chemicals) to enter the bloodstream improperly and cause reactions.

Though it seems paradoxal, a hyperpermeable gastrointestinal tract frequently causes lowered nutrient absorption. Anything that insults or injures the lining of the intestines can cause inflammation and increased permeability. This includes any number of nutritional deficiencies, pancreatic and other digestive insufficiencies, irritating or toxic chemicals (such as caffeine, alcohol, food additives, pesticide residues, etc.) refined or processed foods (especially sweets), drugs (like NSAIDs – Motrin, Aleve, Advil, aspirin, etc.), preexisting food allergies or intolerances, chemicals to which one is sensitive, intestinal dysbiosis (disruption of normal flora, often due to antibiotics), protozoan parasite toxins, psychological stresses, and more.

Refined, processed, chemical-laden foods increase vulnerability to leaky gut and make healing it much harder. These “foods” lack healing nutrients, so doubly lower nutrient status. Once the intestinal lining becomes damaged and/or inflamed, the spaces between the gut-lining cells magnify, allowing larger-than-normal food particles to slip through or leak into the bloodstream. The immune system does not recognize these larger particles as “normal,” so begins to engulf, break below, and get rid of these substances as “foreign” entities. Even harmless, totally natural foods may then be classified as toxic by the body.

Injured or irritated intestinal linings do not secrete digestive enzymes adequately to digest foods properly or absorb nutrients.

Carrier proteins are damaged, so malabsorption and nutritional deficiencies happen. These deficiencies inhibit the ability of the intestines to heal and can cause any number of symptoms in the body. When the detoxification pathways that line the intestines are compromised, chemical sensitivities can arise. The leakage of toxins – substances that were never supposed to be absorbed through the intestinal walls – overburdens the liver and kidneys so that the body is less capable to handle everyday chemicals in food, water, and air. Numerous foods will then cause symptoms that never did before because the body’s detoxification system is unable to manage with the multiplicity of chemical additives, dyes, preservatives, pesticides, refining, and alterations common to commercial food.

Abnormal or inadequate bacterial flora of the intestines may own an significant role in food intolerance.

Abnormal flora may arise particularly following use of antibiotics, surgery, radiation, or gastroenteritis, every of which may depress the colonization resistance of the gut and permit new organisms to become established in the colon. Overgrowth of Candida albicans in the intestines is one possibility. The huge number of fungal elements introduced into foods by the industry for various reasons (including amylase [bread], hemicellulose [fruit juices], and citric acid acidulant [virtually every processed foods and soft drinks]) can affect intestinal bacterial balance.

There is now considerable evidence indicating the colon breaks below food residues by fermentation using its enzyme-producing bacteria. Some scientists believe “a healthy gut flora reduces the risk of food hypersensitivity. ”

In order to heal the injured digestive tract, causes must be removed. Foods to which one has
developed a sensitivity must be avoided. NSAIDs or other irritating drugs may need to be limited or omitted. Chemicalized processed ‘nonfoods,’ caffeine, alcohol, and other irritating, compromising items should be avoided.

Digestive supplements may be needed to help digestion and absorption. Probiotics (including acidophil us, bulgaricum, bifid us, and others) may be significant to reinoculate the intestines with beneficial bacterial flora. Traditionally, probiotics came from naturally fermented foods such as yogurt, kefir, miso, sauerkraut, etc. Prebiotics are also helpful – “food” for friendly bacteria found in whole grains, beans, starchy vegetables, and fruits. One prebiotic is FOS, fructo-oligosaccharides, found in Jerusalem artichokes, onions, and garlic. FOS supplements are not extremely stable and not every friendly bacteria eat FOS, so it is better to obtain FOS and other prebiotics from whole, natural foods.

Food supplements to improve nutritional status can be invaluable, though caution should be used to avoid ingredients that are not well tolerated. Numerous supplements can aid in repairing intestinal walls as well as support detoxification and general healing. But synthetic or fractionated vitamins, minerals, amino acids, or other parts or imitations of foods often become allergenic and do not deal with the cause of the problem – they are not natural to the body and simply add to the entire load.

To restore excellent digestive tract function, only whole natural foods should be consumed.

Foods should be chewed thoroughly, only clean water (such as natural spring water) should be used, mealtimes should be peaceful, physical exercise should be regular, emotional stresses should be resolved. Stress – whether physical, mental, emotional, environmental, dietary, thermal, or chemical contributes to allergies and intolerances by changing the body’s physical and mental responses. The lining of the digestive tract is essential to detoxification and contains 40 to 60% of the body’s immune tissue. A stressed and overstimulated immune system can become hypersensitive to various chemicals and foods. It is therefore not unusual that most every individuals with food allergy or intolerance own some digestive disruptions.

“Proper digestion is key factor in recovering from food sensitivities.”


Nothing works better than avoidance for the treatment of food allergies and intolerances. After entire avoidance for anywhere from three to 48 months, tolerance may return. Little amounts of the offensive food can be tried – each person must experiment to discover out how much he/she can tolerate. After a period of eating little amounts of the food without experiencing a reaction, it may be incorrectly assumed that the sensitivity no longer exists.

Then more of the food is eaten, ancient habits reinstated, and symptoms may reappear. If this occurs, it is necessary to stop eating the food and see if there is improvement.

A study in Norway involved patients with food intolerance to wheat and/or dairy who had been studied four years previously and had since eliminated those f s with positive results. Eating normal amounts of these foods again significantly increased symptoms such as intestinal discomforts, headaches, joint and muscle pain, etc. Even after four years ofabstinence, symptoms may retum.

For some people, a rotation diet (in which each type of food is eaten only once every four days) helps to reintroduce foods.

Once allergies or intolerances own been identified and these foods eliminated from the diet for 60 to 90 days, most can be reintroduced – one food at a time every four days – as endless as a rotation diet is maintained. If there are no symptoms within 48 hours, then it is safe to attempt the food again in four days. If there is still no difficulty, the food may be added to the regular rotation diet. However, if symptoms are experienced every time the food is eaten, the item should be avoided again for six months, then tried with a 1O-day interval between exposures. If symptoms happen with each exposure to the food, it is possible that there own been inadvertent exposures when the person thought the food was being avoided, OR there is a fixed food sensitivity and the item must be totally eliminated from the diet.

In numerous cases, a’ rotation diet can I;>e discontinued once sufficient healing takes put. (iv)


Desensitization with injectable homeopathic remedies has aided some people, often in addition to other treatments. Homeopathic remedies are used to treat sensitivities with classic or special extracts of allergens prepared by diluting the substances homeopathically.

Nambudripad’s Allergy Elimination Technique (NAET) combines kinesiology and acupuncture or acupressure to test and treat allergies and intolerances. Neuro Emotional Technique (NET) involves basic muscle testing to remove emotional blocks that prevent regaining one’s health, thus treating biochemical, structural, and emotional aspects.

Enzyme potentiated desensitization (EPD) utilizes little doses of allergens and the enzyme beta glucuronidase to desensitize people. The enzyme is supposed to increase and alter the effects of the antigen as a “messenger” in the immune system. Sublingual food extracts can be helpful, though they are not a panacea substituting for dietary and environmental clean-up measures. They are used for symptom control and are generally given before exposure to the offending food.
Although these and other therapies provide relief for some people, it is still significant to follow a healthy diet of low-toxic, whole, prepared-fromscratch foods with minimal processing and refining in addition to other methods of reducing entire load.

Supplementation and digestive aids are generally required. Drugs may relieve symptoms but do not correct the underlying conditions. Allergy injections do not directly assist food allergy. They indirectly stimulate the immune system, further stressing the body. Occasionally, people own died when they were injected with foods looking to the healthiest people on the planet, it is not a coincidence that societies that eat simple, organically-raised, unadulterated,’ unaltered foods are comparatively free of chronic diseases including food allergies and intolerances and live into ancient age with health, energy, and independence. Specific foods and proportions may differ from culture to culture, but the basic principles remain the same.


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We are capable to obtain significant alleviation of brochial asthma and allergies by improvement of the neurology caused by chronically narrowed intervertebral foraminae from the 8th to the 10th thoracic vertebra.

This is the innervation region relating to the adrenal glands and adrenal cortex impacted by changes in the vertebrae caused by vertebral misalignment in the thoracic region. This was commonly present in asthmatic and allergic disease patients. These diseases relate to the innervation of organs that relate to the immune function which are affected by changes in the vertebrae caused by chronic vertebral misalignment.