FOOD INTOLERANCE
http://www.drlwilson.com/articles/food_intolerance.htm
Food sensitivities are nothing to sneeze
at. Over 60% of the population know they must avoid certain foods.
Many others are not aware they have food sensitivities. Many think
that fatigue, itchy skin or a runny nose are normal.
Researchers distinguish between food
intolerances and food allergies. Intolerances are reactions that do
not involve the immune system, such as lactose intolerance. Food
allergies involve typical allergic responses of the immune system.
The terms are used interchangeably in this brief introduction to a
huge subject.
SYMPTOMS OF FOOD ALLERGIES
Food allergies can cause or aggravate an
enormous variety of symptoms. According to the American College of
Allergy and Immunology, they include upset stomach, gastroenteritis,
runny nose, dark circles under the eyes, shock, edema or swelling,
anxiety, ulcers, joint pain, asthma, addictions, and rashes. In
children they can cause seizures, red ear lobes, red cheeks,
excessive talking or aggressive behavior, bedwetting and attention
deficit.
Other symptoms are bronchitis, celiac
disease, diarrhea, chronic fatigue, colic, colitis, diabetes,
depression, failure to thrive, hay fever, headaches, hyperactivity,
bowel disease, insomnia, iron deficiency anemia due to blood loss,
learning disorders, malabsorption, myalgia, nephritis, acne and sore
throat
Still more conditions possibly related to
food allergies are bulimia, anorexia, alcoholism, candidiasis,
constipation, Crohn's disease, conjunctivitis, delusions, dyslexia,
epilepsy, fever, hypothyroidism, hoarseness, low stomach acid,
irritable bowel syndrome, memory loss, multiple sclerosis, obesity,
middle ear infections, premenstrual syndrome, psoriasis, ringing in
the ears and dizziness.
CAUSES OF FOOD ALLERGIES
Eating Habits. For proper digestion
and utilization, food needs to be chewed thoroughly, eaten slowly so
that it mixes with saliva, and the body needs to secrete the proper
enzymes to digest the food. Poor eating habits such as eating on
the run, eating too fast, eating when anxious, eating too much,
drinking too much water or other beverages with meals, or eating ice
cold or scalding foods can all impair the digestion process.
Enzyme Deficiencies. Even if eating
habits are excellent, imbalances in body chemistry can result in
adrenal gland weakness, liver toxicity, enzyme deficiencies,
imbalances in intestinal pH, intestinal inflammation or infection,
or other difficulties that can cause food reactions. For example,
many adults lack the enzyme to digest milk sugar, causing reactions
to milk products.
Leaky gut syndrome. This is the
condition in which the intestine is too permeable. Undigested
peptides or other food components pass into the blood from the
intestine resulting in allergic reactions.
Causes of leaky gut syndrome include
bacterial or viral infections, parasitic infestations such as
candida albicans or amebic dysentery, Crohn's disease or celiac
disease. Other causes include the use of alcohol, Motrin, Advil,
cortisone or other irritant drugs, nutrient deficiencies, antibiotic
therapy, excessive sugar in the diet, excessive stress of any kind
or impaired digestion for any reason.
Natural Food Constituents. Minerals,
vitamins, amino acids and other food compounds are at times
responsible for food reactions. For example, soy beans are high in
copper while nuts are quite oily. These can cause food reactions in
susceptible individuals.
Food Varieties and Processing. The
book Eat Right 4 Your Type proposes that different blood
types are more compatible with certain foods. While not true in
every case, this approach to food selection is helpful for some
people.
Many foods we routinely eat are hybrids, and
may be genetically altered as well. This may affect the ability of
some people to eat these foods. Our digestive tracts may not be
prepared to handle the new food varieties.
Food processing and refining can create food
intolerance. For example, some people can drink natural, whole
milk, but not pasteurized, homogenized milk from cows injected with
bovine growth hormone and fed antibiotics.
Many foods contain pesticide residues, as
well as a chemical soup of up to twenty or thirty additives,
preservatives, artificial flavors, colors, and other chemicals - all
in one food!
DETECTION OF FOOD ALLERGIES
Many methods are available to detect
food allergies. If you have been eating a lot of a
particular food, you are more likely to register sensitivity with
many of these methods. Sensitivity can vary from day to day, and
food reactions are often delayed, which makes testing more
difficult.
Avoid and Challenge Testing. A
simple and effective method is to eliminate a suspected food for a
week or two and then reintroduce it. Many people will notice they
do not feel as well if they reintroduce an offending food. Energy
may decrease, or one may develop a runny nose, bags under the eyes,
headache, upset stomach, gas or other symptoms.
A more rigorous elimination method is to
either fast on just water or juice for a few days, or eat only a
simple diet of rice and turkey, for example, for a few days. This
will often clear the system of food allergens. Then one introduces
other foods, one at a time, and notes any reactions that may occur.
This can be done at home, though you must adhere to the routine
strictly. Some allergy clinics also offer this as a service, and
there are books about elimination regimens that explain it more
fully.
Intradermal, Scratch and Sublingual
Testing. These are standard methods used by allergists. They
involve placing a sample of a food under the tongue, or injecting it
under the skin and watching for a reaction. Then neutralizing doses
of the substance can be given to desensitize the person.
Blood Tests. Among the blood tests
used to detect allergies is the RAST (radioallergosorbent) test.
This tests for IgE or IgG antibodies in the blood, and is fairly
accurate. Another good test for food allergies is the ELISA
(enzyme-linked immunosorbent assay) test, often excellent to detect
hidden food allergies and sensitivities. Others include the
cytotoxic test, the FAST (fluoroallergosorbent) test, MAST (autoradiographic),
IP (immunoperoxidase) and others.
Applied Kinesiology. This procedure
employs testing of muscle strength to assess food sensitivities. It
is a way to tune in to the body's energy system. A food that reacts
in the body will generally cause a muscle to go weak. The test is
performed either by having the person eat a food and then test the
muscle, or they hold a suspected food in their hand, and the test is
done. Kinesiology in the hands of a skilled practitioner can be
very accurate, fast and inexpensive, bearing in mind that
sensitivities can change over time.
The Pulse Test. With this simple
test, one takes one's pulse, then eats a suspected food, preferably
after not eating it for a week. One waits 10 minutes and then
checks the pulse again. If the pulse increases more than about 10
beats per minute it indicates a reaction. This is not an exact
method and does not register delayed reactions, but may be helpful.
CORRECTING FOOD ALLERGIES
Improve Your Eating Habits. Regular,
relaxed, sit-down meals, eating slowly, chewing thoroughly, and
preferably resting for a few minutes after meals greatly assist
digestion.
Fifteen years ago I had many food
allergies. I attended a friend's outdoor wedding that was not only
relaxed, but hilarious thanks to several noisy ducks next door. I
laughed most of the afternoon, and ate half a dozen forbidden foods
- with no reactions.
Improve Your Diet. Eating a variety
of fresh, high-quality, minimally processed and preferably
organically grown foods minimizes exposure to pesticides and
chemical additives. This reduces stress on the body. Quality food
also provides many more vital nutrients needed to maintain the
digestive and immune systems. Avoid junk food, refined sugar,
refined table salt, refined flour and artificial, chemicalized
foods.
Reduce coffee and other irritating foods.
Most people also need to avoid wheat and dairy. These are so
processed and refined they are no longer quality foods. Goat milk
products are often tolerated better. Gluten-containing foods (rye,
oats and barley) are also common allergic foods.
Variety. A good rule of thumb is not
to eat the same food two days in a row. Many people will find this
difficult. However, it is a worthwhile goal, and can help prevent
and correct food allergy problems. Simple meals, simple food
combinations, and avoiding excessive quantities of liquids with
meals may also benefit digestion and minimize food reactions.
Reduce Stress. Any method to reduce
stress may be helpful. Meditation, regular exercise, rest,
relaxation, massage and many therapies may benefit food allergies
this way. Deep breathing can be particularly beneficial for
digestion. A positive mental attitude can be a powerful factor to
help reduce stress and restore adrenal gland activity to optimal
levels.
Reduce Chemical Exposure. The body
has a threshold for stress from all sources. Breathing impure air,
drinking water containing chlorine, fluorides, heavy metals and
other toxins, and general exposure to toxins all tax the liver, the
immune system and other body systems. Even sitting under unnatural
light all day stresses your body. Reducing your general exposure to
chemicals and toxins can reduce food allergies.
Improve Body Chemistry. Biochemical
imbalances specifically related to food allergies include depleted
adrenal glands. The adrenals, when functioning correctly, produce
enough cortisol and cortisone to stop most allergic reactions.
Another common imbalance is excessive cell
permeability. Excess permeability allows foreign substances to be
absorbed into the cells, where they cause reactions. Many nutrients
including vitamin C, bioflavinoids, essential fatty acids and others
are needed for proper cell membrane function. Another imbalance
that can give rise to allergic symptoms is a high histamine level.
Low thyroid is another common condition that can contribute to food
allergies.
Nutrients. Correction of body
chemistry requires supplementary nutrients to assist the digestive,
immune, adrenal and other body systems. Everyone can at least add
natural supplements like kelp and nutritional yeast to their diet.
I recommend tissue mineral testing, though there are other methods
of assessing and guiding the correction of body chemistry.
Detoxify. Many times, allergic
symptoms will improve as toxins are removed from the body. The
methods I most recommend are the use of the dry, low-temperature,
infrared sauna, other means of sweating such as steam baths or
exercise, colonic irrigation, enemas, the BEFE machine, and daily
skin brushing.
Allergy Testing. Testing via
kinesiology, electroacupuncture, blood tests, blood typing or other
means may help pinpoint problem foods that you are not aware of.
One can often do avoidance and challenge tests at home, keeping a
food diary. Then set up a rotation program with the remaining
non-allergenic foods. Introduce unfamiliar foods slowly.
Candida Albicans. Overgrowth of
candida often produces gas, bloating, skin yeast infections and
other symptoms. You can help starve the yeast by avoiding all
sugars, fruits, juices and other sweets. You may also need to limit
carbohydrate intake and focus the diet more on vegetables and
proteins. At times, anti-candida medication and deep correction of
body chemistry are necessary to correct the tendency for candida
overgrowth.
Neutralization methods. These
include allergy shots, NAET (Nambudripad Allergy Elimination
Technique) and other methods involving tapping, acupuncture and
homeopathy. They work for some people. Homeopathic neutralization
using electroacupuncture machines such as the Dermatron or Computron
are also helpful for some.
BRAIN ALLERGIES AND ADDICTION
Food reactions can affect not only the body,
but the brain and behavior. This can give rise to bizarre symptoms
from depression and anxiety to suicidal and psychotic behavior.
This has been well-proven by orthomolecular psychiatrists and
holistic allergists who pay attention to the behavioral effects of
allergies.
In Seven Weeks to Sobriety, author
Jane Larson notes that some alcoholics have an allergic reaction to
alcohol that contributes to their addiction. One can become
addicted to any allergic food or beverage. This may seem odd, but
it is one factor that can slow recovery from food allergies and
conditions like alcoholism.
CONCLUSION
Food allergies contribute to hundreds of
symptoms and illnesses. In part, they are a product of modern
unhealthy lifestyles, impure environments, the fast-food mentality
and a radically altered and often chemically-contaminated food
supply.
There are many wonderful methods to detect
and eliminate food allergies. Having been through them myself, the
allergies are an interesting if annoying way to force oneself to
tune in better to figure out what foods and eating habits are best.
Also, it may be our bodyís way of keeping us from living on junk
foods that aren't healthful anyway. So don't despair if you suffer
from food allergies. Simplify, substitute, take it slow, and you
can overcome.
Resources
Crook, W.G., Detecting Your Hidden Food Allergies,
Professional Books, Jackson, TN, 1988.
Dumke, N.M., 5 Years Without Food: Food Allergy Survival Guide,
Allergy Adapt, Inc., 1998.
Emsley, J. and Fell, P., Was It Something You Ate? Food
Intolerance, What Causes It and How To Avoid It, Getty Center
for Education in the Arts, CA, 2000.
Feingold, B., Why is Your Child Hyperactive?, Feingold Assn
of the United States, PO Box 6550, Alexandria, VA 22306, phone:
703-768-FAUS.
FAAN, College Guide for Students with Food Allergies; The
Alexander Series (for children); and The Food Allergy News Cookbook,
Food Allergy Network, Fairfax, VA, 1999, phone: 703-691-2713.
(They offer many educational materials about food allergies)
Gioannini, M., The Complete Food Allergy Cookbook, Prima,
Rocklin, CA, 1997.
Joneja, J.V., Dietary Management of Food Allergies and
Intolerances, 2nd ed., JA Hall, Burnaby, B.C., 1998.
Mandell, M., Dr. Mandellís 5-Day Allergy Relief System,
Pocket Books, NY, 1979.
Mumby, K., The Food Allergy Plan, CRCS Publications, Reno,
NV, 1986.
Practical Allergy Research Foundation, PO Box 60, Buffalo, NY 14223,
or phone: 716-875-0398. (Source for Dr. Rappís books and tapes).
Rapp, Doris Dr., Is this Your Childís World?, Bantam
Books, NY, 1996. Also wrote Is this Your Child? And The
Impossible Child.
Reno, L. and Devrais, J., Allergy Free Eating, Celestial
Arts, Berkeley, CA, 1995.
Smith, N., Allie the Allergic Elephant, Jungle
Communications, Colorado Springs, CO, 1999. (For young children)
Wedman, B., Living With Food Allergies: Complete Guide to a
Healthful Lifestyle, Contemporary Books, Lincolnwood, IL, 1999.
Weiner, E., Taking Food Allergies to School, Jayjo Books,
Valley Park, MO, 1999. (For children, teachers and care givers)
Zevy, A. and Tebbutt, S., No Nuts For Me!, Tumbleweed Press,
Tampa, FL, 1999. (For children age 3 to 8)
A few web sites are: