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Self testing for a food intolerance has pros and cons over traditional allergy tests. Both methods have their place of course. No matter how much you respect your doctor’s opinion, allergy and food intolerance testing does have an important role to play.

Self Testing Pros and Cons

There are several advantages to self-testing for food intolerances. Be sure to understand the disadvantages though to get a full picture of where self-testing fits it.

One advantage of self-testing is that it is cheaper than traditional tests. This is a very important consideration if you simply can’t afford mainstream medical testing. It’s considerably better than nothing. On the other hand, it can lead you astray in some circumstances, depending on the nature of your intolerance.

Another advantage is that self testing can be more accurate than traditional allergy tests.

If your allergy symptoms are discomfort, but not life threatening, then it really all comes down to how you feel. False positives mean avoiding foods that suit you fine. The avoidance needlessly restricts your diet.

For example, if you are tested for gluten allergy and get a false positive, you will have to go on an arduous gluten-free diet, which is a major pain. You’ll even have to watch what you drink, sticking to gluten free beer for example.

A huge proportion of the population should avoid wheat (for example, those with type-O blood), but this is not the same as completely avoiding even small amounts of a food at all times.

There is a down side to self-testing for food intolerances however.

If you really do have an intolerance to gluten for example (meaning you are celiac), you may not notice a particularly big difference between when you consume gluten and when you do not. However celiac does have severe health implications for gut, and all other internal organs.

A proper test for celiac will reveal this, alerting you to the importance of avoiding gluten at all times, even in small amounts.

Traditional testing can also be a very helpful guide, giving you a short-list of foods to avoid as you self-test for food intolerances. After all, you can’t avoid everything!

By: Douglas Samuel

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Kansieo.com

I’ve heard from countless readers and clients that they suffer multiple food allergies and would appreciate any tips on dealing with them. This article goes beyond ingredient substitutions, offering ways to handle and potentially heal food allergies, intolerances and sensitivities. But first, some definitions:

A true food allergy involves a specific reaction in the immune system (that part of the body responsible for attacking invaders). An allergy occurs when the body mistakenly identifies a harmless substance (antigen) as a threat. The body then creates an antibody, damages cells, and causes a release of histamine. This process, rather than the antigen itself, causes harm. Symptoms of food allergy can include asthma, nasal congestion, digestive woes or, most seriously, anaphylactic shock. If you suffer a severe food allergy, lifelong avoidance might remain necessary.

More people suffer from food intolerances than true allergies. Intolerances can result in a wider variety of symptoms, including respiratory distress, depression, migraines, arthritis, Irritable Bowel Syndrome (IBS), and Chronic Fatigue Syndrome (CFS), among others. Unlike food allergies, which usually result in immediate symptoms, intolerances can reveal themselves “subtly” even several weeks after ingesting a particular food. As with food allergies, intensities can range from temporary, mild discomfort from too much of a certain food, to celiac disease?a severely damaging intestinal intolerance to any and all glutens (the proteins found in wheat and other grains like barley, spelt and rye).

Food sensitivities can arise from chemical compounds like MSG, caffeine, sugar, or food additives. These substances act like drugs, with some people having lower thresholds than others. The line between food sensitivities and intolerances often blurs, though, since many food intolerances arise from reactions to chemicals like sulfites, nitrates, salicylates, or amines. In Eat Right 4 Your Type, Dr. Peter D’Adamo discusses food sensitivities in relation to blood types. He theorizes that certain components of food, called lectins, react negatively with particular blood types. According to his research, lectins introduced into an incompatible blood type can result in symptoms like abnormal cell growth (cancer), insulin issues, digestive irritation, heart disease, compromised immune system and rheumatoid arthritis. Dr. D’Adamo does not consider his observations “the only factor” in maintaining health but believes blood type can play a key role in determining how food affects us. On a side note, Dr. D’Adamo recommends a strict vegetarian diet for Blood Type A, which comprises about 40% of the world’s population, compared to the estimated .2-4% of the world currently classified as “vegan.”

Many people use the terms “allergy,” “intolerance,” and “sensitivity” interchangeably, and indeed, treatments and testing often overlap. The most common method of identifying food issues involves an Elimination Diet in which the patient removes all common or suspected allergens from the diet for a set period of time. If symptoms improve, the patient then reintroduces foods and records effects. This technique works fine if one or two main, common food allergens cause the symptoms; however, in the case of multiple triggers or intolerances (which can take weeks to manifest) the Elimination Diet can prove cumbersome and less effective. But there is still hope.

The following suggestions helped me overcome my own allergies, and I’ve seen them help many clients and friends as well:

“Go Raw” or take digestive enzymes. Each raw food carries its own enzymes necessary for digestion. When heat destroys these enzymes through cooking, our pancreas works overtime, creating “digestive enzymes” to break down food. (Humans have the largest pancreas relative to body weight in the entire animal kingdom.) If the pancreas becomes fatigued, inadequately digested food particles arrive in the intestines. From there, undigested protein molecules sometimes enter the blood stream and cause an immune response. Low stomach acid can also result in incomplete digestion, and some people find raw blended greens a natural means of improving hydrochloric acid levels. (For more information on green smoothies, read Green for Life by Victoria Boutenko.) Some foods have enzyme inhibitors and need to be soaked in order to activate their enzymes. A few actually digest easier when cooked. If you don’t like raw foods or have minimal access to them, digestive enzyme supplements taken right before meals can also reduce your pancreatic load until you get back on track.

Control Candida. Commonly known as “yeast,” Candida albicans exists in the digestive tracts of all humans. Antibiotics, birth control pills, stress, and sugar can result in Candida Overgrowth, causing Leaky Gut Syndrome, food intolerances/allergies, thrush, “yeast infections” and a host of other symptoms. Though difficult to eradicate, Candida does **** oil of oregano, pau d’arco, sugar restriction, and probiotics like L-acidophilus and B-bifidus. For more information, you can read The Yeast Connection: A Medical Breakthrough by Dr. William G. Crook. From a Medical Intuitive perspective, I’ve also noticed Candida resonates with “victim.” As people empower themselves and curb feelings of victimization, Candida symptoms often dramatically improve.

Cleanse your Body. Even though vegan diets tend to be “cleaner” than the Standard American Diet, at times we can pass a threshold of toxic or allergenic overload. Maybe it’s hay fever season, we lived entirely on Tofutti last summer, have black mold in our home, or accidentally ate larvae on organic produce. Ewwww!!! Hey, sometimes it happens! A friend of mine always quotes Harry Potter’s Hagrid: “Better out than in!” Whether through a full parasite cleanse, a one-day-a-week fast, or gentle herbal support, food sensitivities implore us to lighten our load. Macrobiotic principles suggest people chew food well and detox with the seasons: Liver/Gall Bladder (Spring); Heart/Small intestines (Summer); Spleen-Pancreas/Stomach (Late Summer); Lungs/Large Intestine (Fall); Kidneys/Bladder (Winter). For more information on cleansing with the seasons, I recommend The Self-Healing Cookbook, by Kristina Turner.

Cleanse your Mind. Stress has been shown to lower the threshold for allergens, so take a few deep breaths and relax. Spend some quiet, reflective time each day. Ask yourself what stands in the way of your being able to eat the foods you like. What expectations, fears or judgments are limiting your naturally free and compassionate mind and heart? On the physical level, allergies and intolerances result from mistaken judgments-the body labels a neutral substance “bad” and launches an attack. The process, not the antigen, causes the problem. We accept the cliché, “You are what you eat” but rarely recognize that the inverse is true as well. We eat as we are. If we want to re-pattern our bodies to embrace the nourishment we offer them, then it helps to stop reacting in other areas of life. In my work, I’ve also found that people sometimes react to foods simply due to their association with an unpleasant event that no longer consciously registers. In such cases, food allergies offer an opportunity to heal the soul as well as the body.

Eat with Gratitude and Love. A little Mindfulness goes a long way in this fast-paced world of ours. Because gratitude and love are incompatible with fear, cultivating these states encourages our bodies to feel “friendlier” and less likely to overreact. Pausing before we eat also signals the body to transition to a more relaxed state, which optimizes digestion. In case words fail you, June Cotner’s Graces: Prayers and Poems for Everyday Meals and Special Occasions offers multi-cultural prayers, poems, songs, and invocations ranging from a Sanskrit sun salutation to Native American blessings, to inspirational words by Helen Keller and Ralph Waldo Emerson. Whether a formal reading or a quick lift of the heart, expressing gratitude and love for our food reminds us of the reasons many of choose a vegan lifestyle.

By: Laura Bruno

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Food Intolerances

The purpose of a Rotation Diet is to prevent the development of new allergies and intolerances to foods. Often people find that if they avoid the foods to which they are allergic or intolerant, they experience a great improvement in their health initially but can then start to feel unwell again. This is because they have become allergic or intolerant to something else in the meantime – often a substitute food, which they have eaten too frequently. For example, it is common for someone to replace cow’s milk with soy milk, only to find they then develop an intolerance to soy. In addition, a Rotation Diet can also reduce existing food allergies and intolerances, as it allows the body to process each food properly. Hence, it is a way for many people to overcome their intolerances and, for those with multiple food allergies and intolerances, it can often mean they can include more items in their diet than they may otherwise be able to do.

Over average, it takes three days for a meal to pass through the human digestive system and to be processed by the body, so to be safe, the diet is based on a four-day plan. For example, if you were to eat wheat on Monday, you would then not have it again until Thursday.

With the exception of the grass family, when foods are rotated, it is the whole food family to which the particular food belongs that is rotated. This is important because people can cross-react to the “relatives” of a food to which they are intolerant. For instance, if you are intolerant to onions, you may suspect leeks, garlic, chives, and possibly asparagus.

You will need to avoid foods that you know cause reactions. You may also find that as your body clears, small sensitivities that had previously been masked may appear. In this case, you will need to avoid these as well.

However, if you have multiple allergies or intolerances and therefore have a very limited diet, you may have to eat some of the foods that cause the least reactions. If so, it is best to limit these to just once in the particular day. Or, you may find you can tolerate some foods if eaten less frequently – once in eight days, for example.

As the weeks go by and you feel your health improving, you could try to introduce a suspect food into your diet plan. It may very well be that as your body clears, so do your allergies and food intolerances. It is likely then that foods to which you previously reacted may no longer cause you any problems. If this is so, you can simple incorporate the food into your Rotation Diet. As long as you continue to rotate those foods, you should find that they remain safe foods for you.

This diet, therefore, may seem slightly tricky at first, but the benefits are numerous and long-lasting. It is possible to recover your health from an allergy or food-intolerance problem, and a Rotation Diet should prove to be an important part of such a recovery.

By: Cindy Chung

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Allergies are very common and can cause serious reactions. The digestive and immune systems of a baby need to be sufficiently developed before solid foods are introduced. Introducing solid foods too early or introducing foods which are likely to cause problems too soon will stress the baby’s immature systems. When introducing solid foods you need to be aware of the possibility of allergic reactions. This article presents the symptoms of allergic reactions and how to minimise these in babies.

In recent years there has been an increasing awareness of the number of diseases and complaints that can be caused, or contributed to, by the presence of allergies. Allergies are very common. Conservative estimates are that twenty percent of the population is allergic to something. However when we consider minor allergies such as hay fever, minor eczema and food intolerances, the true incidences of allergies and or intolerances may well be a lot higher. It is thought that the changes in the Western diet over the last 100-200 years – in particular the refining of food, the use of food additives and the increased consumption of animal produce and the presence of environmental pollution, have contributed substantially to the prevalence of all forms of allergic disease.

What is an allergy?

The word means an ‘altered reaction’ and an allergic individual usually suffers from physical symptoms (such as, headaches and migraines, vomiting, rashes, asthma) when he or she comes in contact with substances to which they are sensitive. The substance which provokes the reaction is called an allergen and can be house dust, dog or cat fur, a food/s, a chemical/s or a bacterium – to name just a few. In this article we are looking at food allergies.

When solid foods are introduced, a baby may have an ‘allergic reaction’ to wheat for example, and develop diarrhoea, abdominal colic, crankiness, a runny nose, or even a mild ear infection, asthma or eczema. The cause of these symptoms is often not recognised and may even be treated as a transient infection if the problem is a runny nose or ear pain. The offending food will be continued to be offered and the infant usually recovers from the acute symptoms, though there might be persistent, relatively minor symptoms. At some later stage (days, months, years later) either following periods of infection or stress or just due to a gradual failure to remain healthy, symptoms develop.

If the food is withdrawn, the symptoms usually clear within three to five days, though sometimes, especially in children this can take as long as three weeks. There may also be marked withdrawal symptoms which eventually clear.

When introducing new food to babies and toddlers you need to be aware of the symptoms of allergies. This is particularly the case when parents or other members of the family have food allergies.

What does a food allergy look like in a baby or toddler?

The symptoms associated with food allergies are legion and can mimic a whole range of different clinical conditions. It depends on the baby or toddler. Some of the symptoms babies and toddlers develop include:

an itchy mouth and throat, rashes, eczema and hives, cramping and colic, nausea and vomiting, diarrhea or constipation, wheezing, sneezing, runny nose, unusual crying, shortness of breath, hyperactivity, and sleep disturbances.

In extreme cases, a child may develop a life-threatening condition called anaphylactic shock. Severe symptoms or reactions to any allergen require immediate medical attention.

What are the common causes of food allergies?

Foods that are the most likely to cause an allergy include:

wheat, rye, oats, barley, maize (corn), cow’s milk and other dairy products, hen eggs, and chicken meat, cane and beet sugar, fish and shellfish, peanuts, colourings and preservatives, yeast, pork, chocolate, and citrus fruit.

What can you do?

Here are two things you can do as a parent to reduce your baby’s susceptibility to food allergies and reduce the severity of food allergies:

Wait until your baby is at least 6 months old to introduce solids. Apply the 4-day wait rule when introducing new foods to your baby.

Waiting until your baby is 6 months old

Babies are not born with adult digestive systems and they cannot handle foods and will not digest them properly until their digestive systems have matured, at 4 to 6 months of age. Prior to that, your baby should only have ****** milk or formula. Waiting until your baby is 6 months old to feed them solids will give them the best chance of actually being able to digest the food and a smooth digestion reduces risk of allergies.

The 4-day wait rule

When you begin to feed your baby solids, you need to be sure that the food isn’t causing a reaction. Sometimes, it can take three or four days for a reaction to show up.

Introduce one food at a time and then wait for four days before introducing another food.

It is worthwhile keeping a food diary, noting which foods are introduced and when. This information may be very valuable later if your baby develops some kind of reaction which could be attributed to an infection or upset, or wind or whatever, though it may in fact be a food reaction. If you also note when particular problems start, you can quite often identify the offending food, exclude it from the baby’s diet, and have a healthy, happy baby.

If there is a family history of food intolerance then it is recommended that you avoid the introduction of cow’s milk or wheat until the baby is twelve months or even older. (If you introduce these foods at all – but that is another issue.)

Allergies are very common and can cause serious reactions. The digestive and immune systems of a baby need to be sufficiently developed before solid foods are introduced. Introducing solid foods too early or introducing foods which are likely to cause problems too soon will stress the baby’s immature systems. When introducing solid foods you need to aware of the possibility of allergic reactions and should you be concerned about a reaction stop giving this food and allow the baby more time to mature. While the above details are intended to be generally helpful and educational they should not be construed as a replacement for individual advice from a health professional. You should seek professional assistance if your child’s allergy is sudden, extreme, long-lasting or fails to improve.

References

Bland, J. 1996, Contemporary Nutrition. J & B Associates.

Davies, S. and A. Stewart, 1997, Nutritional Medicine. Pan.

Elliot, N. 2004, Green Peace. Practical Parenting.

Holden, S., Hudson, K., Tilman, J. & D. Wolf, 2003, The Ultimate Guide to Health from Nature. Asrolog Publication.

Pressman, A. and S. Buff, 2000, The Complete Idiot’s Guide to Vitamins and Minerals. (2nd Ed.) Alpha Books.

Soothill, R. 1996, The Choice Guide to Vitamins and Minerals. A Choice Book Publication.

Sullivan, K. 2002, Vitamins and Minerals: A Practical Approach to a Health Diet and Safe Supplementation. Harper Collins.

By: Dr Jenny Tylee

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Sometimes our bodies decide that they just don’t like something. When this happens, they let us know in a variety of ways. When we come into contact with an irritating substance, our bodies sometimes complain by itching, sneezing, coughing, and breaking out in rash. This lovely collection of symptoms is called ‘allergies’.

The above-mentioned symptoms aren’t the only signs of allergies. Sufferers frequently experience irritated, watery eyes and runny noses. Others, particularly children, might get dark circles under their eyes.

Think you might have allergies? If you do, you’re not alone. Over 50 million people suffer from allergies in the U.S. alone. With so many symptomatic individuals running around, it’s no surprise that a number of treatments have sprung up.

If your allergies are persistent, talk to your doctor about prescription or over-the-counter medications. They’ll be able to recommend the best drug for you. Popular anti-allergy medications include nasal sprays and antihistamines. Nasal sprays, such as Flonase and Nasonex, contain mild corticosteroids to fight inflammation. Antihistamines fight the body’s production of reactionary chemicals called histamines. Histamines cause allergy symptoms. An antihistamine, like Claritin or Benadryl, can be used in place of or in addition to nasal sprays. Some antihistamines cause drowsiness, so be sure to consult with your doctor to see which one is right for you.

Would you rather avoid drugs and treat your allergies the natural way? Natural treatments are great for mild to moderate allergies. Here are a few ways that you can cut down on your exposure to allergens each day.

First, educate yourself about allergies. If you have food allergies, make sure that you know how to read food labels and decipher their information. Improve the air quality in your home or office with a dehumidifier or air filtration system. Avoid prolonged trips outside and close doors and windows during high pollen days and in the mornings. Don’t keep pets that trigger allergies. Many allergy sufferers find it helpful to wash all their sleeping linens thoroughly each week.

Allergies tend to be hereditary. But before you blame Mom and Dad for your sniffles, take a look at the things you encounter every day that trigger your allergies. Do you have dust and mold around your house? Do you come into contact with animals that make you allergic? There are many factors that you can eliminate from your daily life to reduce your allergy symptoms. Take the necessary steps to ensure that you’ll enjoy an allergy-free existence – no matter the season!

By: Kimberly A Buchanan

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Caffeinated Content

Food diaries are used to record what you eat as part of a weight loss program. In addition, you can record into your daily food diary the portion sizes that you eat, the time of day that you eat and the number of calories that your food. However, a daily or weekly food diary can be used for other purposes. One of the other uses for food diary forms is to check for food intolerance and allergies.

Food intolerance vs. food allergies

Food allergies are much more serious than are food intolerances. If you have a food allergy, your body will react as if even the littlest taste of the food is a harmful substance and will kick your immune system into gear. Your immune system will react by producing antibodies to attack the “bad” food. Symptoms of food allergies include hives, itchy skin, breath shortness and chest pain. People are typically allergic to foods such as milk, wheat and peanuts.

Food intolerance is a digestive problem rather than an immune system problem. For example, if your body can’t tolerate lactose, a sugar found in dairy products, the lactose will either irritate your digestive system or you will not be able to digest the lactose effectively. Since your body is not as sensitive to food intolerances than it is to food allergies, you can eat more “intolerant” foods before you start experiencing symptoms. Symptoms of food intolerance include diarrhea, gas and headaches. The most common food intolerance involves lactose.

Food allergies affect between roughly two to four percent of all adults and between six and eight percent of all children. More people are affected by food intolerances, roughly ten percent.

Food diary forms for food intolerances and allergies

If you suspect that you have a food intolerance or allergy, consult your physician. You may be asked to keep a daily food diary to help you pinpoint any foods that are causing you trouble.

You may be asked to record the foods that you are eating, the portions involved, the time of day that you are eating the foods, how you feel before you eat the foods and how you feel after you eat them.

If you experience any serious symptoms while you are keeping a daily food diary, contact your doctor immediately.

By: Laura Evans

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The primary underlying factors behind a food allergy or intolerance reaction are dietary and lifestyle circumstances that breakdown our immune system and our barrier defenses. The specific causes that are responsible for the development and continuation of allergic and intolerances reactions are outlined below.

Genetic susceptibility. Research suggests that there are some genetic factors that predispose people to allergies – no specific gene but rather “susceptible genes” that may influence the onset of an allergic condition. However, not everyone with the susceptible gene will develop allergies – something has to provoke it. Similarly some people without the susceptibility gene can develop allergies and intolerances – other factors contribute to the onset of allergic and intolerance conditions. Some child rearing practices. Children should be the healthiest age group as they haven’t been expose to years of toxins, stress or poor eating habits – so why do they show some of the worst allergic reactions? It seems that the leading contributors to the problem are:
o Prenatal exposure and breast-feeding mistakes – allergic mothers pass onto their infants antigens and their antibodies. This causes the infant to passively develop allergies to some foods that the mother is allergic to. In one study a one month old ****** fed infant who suffered from chronic allergy related intestinal problems experienced a full recovery when her mother eliminated dairy products, eggs and pork (all common allergenic foods) from her diet.

o Immunizations. Beginning as early as a few weeks after birth the vast majority of children are vaccinated against numerous illnesses including measles, mumps, whooping cough, polio, diphtheria and tetanus. Most schools actually require immunizations as a part of the admission process. Recent evidence suggests that the routine childhood vaccinations contribute to the emergence of chronic allergic problems such as eczema, ear infections and asthma. While this contention is controversial a growing number of health professionals maintain that most standard vaccinations impair a child’s developing immune system – thus setting the stage for intolerance reactions to foods and other common substances.

o The early introduction of solid foods. Babies are not born with adult digestive systems and they cannot handle foods and will not digest them properly until their digestive systems have matured. A healthy balance of intestinal bacteria is needed in the intestines to build strong digestive function. This does not occur until about 4 to 6 months of age. If solid foods are introduced before the digestive system has sufficiently matured then large particles are able to pass into the bloodstream and set up a sensitization process.

Barrier function default. We have many barriers in our body that protect us from ‘outside invaders’ and stop us from being sensitized to substances. The barrier for food intolerances is digestion. If we can digest and metabolize our food normally we do not develop food intolerances. Inadequate digestion for any reason may lead to a digestive barrier default. That is, particles that are too large are able to pass into the bloodstream and a sensitization process develops. Candida albicans and other intestinal parasites are also able to interfere with the strength of intestinal digestion and can contribute to the erosion of the intestinal membrane. They are therefore contributors to the development of food intolerances. As well as our digestive system barriers we have barriers in our skin and our lungs. These can also be compromised and can allow substances to pass into the blood stream and to set up a sensitization process. Toxic overload can lead to the failure of all barrier functions. Our food and environment has become increasingly polluted with chemicals and our body’s mechanism for dealing with these toxins is unable to keep up. All organs involved in detoxification – which includes the allergy barrier system of the intestines, skin and lungs can become overloaded. The overload weakens the systems and can lead to sensitization. The constant circulation of toxins in the body taxes the immune system and it becomes oversensitive and intolerances to food, airborne agents and chemicals develop. The body has a specialized detoxification system to deal with toxins. There are two parts to this defense:
o The prevention of substances entering the body.

o The neutralizing and excretion of poisonous substances once they get through the first line of defense.

When everything is working properly – the body’s defenses prevent a toxic overload, the immune system is in balance and the body’s tissues are protected from harmful circulating toxins. Key parts of the detoxification system include the:

membrane lining the intestines, liver, lymphatic system (which moves wastes form the cells to the major organs for detoxification), kidneys and bladder, skin – including the sweat and sebaceous glands and lungs.

The gastrointestinal system is the first defense against toxins and when it is weakened it is the first place to harbor disease. This is one of the facets of how allergies and intolerances, especially to food, begin. Once the bowel is toxic, the entire body soon follows. Undigested food material, bacteria and fungi, usually contained in the bowel escape into the blood stream and set off the immune system. If the intestines are letting toxins through then the liver, lymph kidneys skin and other organs are involved detoxification become overwhelmed. The liver bears most of the burden as antigens and allergens are sent to the liver to be neutralized and eliminated from the body. When imbalances occur the result can be poor digestion, constipation, bloating and gas, immune dysfunction, reduced liver function and a host of degenerative diseases.

By: Dr Jenny Tylee

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At health food stores, customers are complaining about food allergies more often now with statements like, “I can’t eat this”, or “I can’t eat that.” Why do so many people, especially those who frequent health food stores, believe they have food allergies? It’s funny, I’ve never heard anyone say, “I’m allergic to coffee, cookies, cakes, popcorn, pizza or candy”, and yet these are things that people ingest regularly without a second thought. So, what’s up with all these health food store shoppers who have food allergies?

Food allergies occur when the immune system overreacts to a protein molecule in the offending food. This can happen even with those who stick to food from health food stores. The body is unable to break down that particular protein molecule, so it reacts by trying to “get rid of it”. It produces a chemical called ‘histamine’ and symptoms appear in the form of rashes, hives, itching, wheezing, breathing problems, and lots of mucus being expelled through the mouth, nose, ears, lungs, or sexual organs. More serious reactions from food allergies are: vomiting, diarrhea, loss of consciousness, drop in blood pressure, or even death.

Intolerance to certain foods is different than true food allergies, and this is a more common complaint at health food stores. With food intolerances like lactose intolerance, where a person has difficulty breaking down the sugar in the milk, the symptoms are much milder. One may have some bloating, excess gas, cramping or diarrhea. While food intolerance is unpleasant, it is not life threatening like food allergies can be in some severe cases. The usual distresses are intolerances to wheat, soy, dairy and anything at health food stores that the shopper feels is too expensive.

The question that customers at health food stores ought to ask is not, “What food am I allergic to?” But rather, “Why is my immune system reacting to what should be health food?”

When determining specific food allergies and intolerances, some factors to consider are:
1. What is the trigger food?
2. When am I eating the trigger food?
3. Am I improperly combining fruits and vegetables or grains or meat and dairy?

The list can be quite exhaustive to hunt down the offending trigger food and how it is being consumed. In fact, most food allergy experts will tell you to keep a diary of everything you eat, and when you find the trigger food to just avoid eating it. Well, that sounds simple, but if you react to many things, including those that should be health food, it’s not so simple? Of course, you can eliminate the most common triggers to food allergies like: corn, wheat, eggs, dairy, and peanuts, but if that doesn’t work, then what? The truth is, your immune system can overreact to many substances. The best way to address food allergies is to strengthen your immune system and get in balance with all the systems of the body. Shop health food stores for specific foods to feed your 5 main systems equally: immune, endocrine, digestive, circulatory and respiratory systems. This may be difficult at typical health food stores, but searching online will produce results.

When you feed all your body parts with healthy, whole food nutrients, and eliminate the fake, processed foods in your life, your 5 systems can come into a perfectly natural balance. Then you can eat what you know you should be eating. It is better to strengthen the body’s systems with properly combined health food and ward off illness and disease the natural way. When you consume the right nutrients, the body operates at optimum levels for a more relaxed, healthy life. You have access to so much good nutrition at health food stores and plenty of options for avoiding food allergies or intolerances that it’s a shame to limit your choices unnecessarily.

By: Cliff Smith

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Could your child be suffering from hidden food allergies?

The issue of food allergies, reactions to preservatives and food colourings, and food intolerances in children has received much attention by researchers in recent years. Studies have shown that many children to react to foods and food additives, causing a host of health problems.

In my practice, I frequently see children suffering from food allergies. Symptoms can range from hives and asthma, to digestive complaints, ear infections, bed wetting, eczema, and behaviour problems. Research now strongly suggests that indeed, food allergies are becoming more common I western societies. Why is this the case? Let’s take a look at

1) What are food allergies?

2) What can cause food allergies?

3) How can you test for food allergies

4) How can they be treated?

What are food allergies?

A food allergy is basically an immunological reaction to a protein component of a particular food.

There are different types of reactions

IgE food allergy is the more serious reaction that can cause hives, breathing problems, and anaphylaxis. It is caused by the release of histamine by particular immune cells. These are the food allergies commonly tested via skin ***** by the allergist. Most parents know what foods their child is reacting to because the reaction can occur immediately after ingesting the food. Strawberries, shellfish, peanuts, and egg are common IgE mediated food allergies.

IgG food allergies are more difficult to pinpoint because the reaction can be delayed for up to a day after the food was eaten. These reactions are less severe and less life threatening but nevertheless can cause significant discomfort. Symptoms of the delayed reactions can range from attention deficit disorders, skin rashes, ear infections, hay fever, chronic nasal congestion, headaches, and bed wetting, to name just a few.

What can cause food allergies?

The complex cascade of events is beyond the scope of this article-here are just a few examples of possible factors.

The digestive tract is an important mediator in allergies. Most people don’t know that 70-80% of the immune system is actually located in the gut. The gut has a surface area of half a tennis court. Peppered throughout that tennis court are areas called Peyer’s patches, which are like little life guard stations of the immune system. Covering the surface of the tennis court are beneficial bacteria like acidophilus and bifidobacteria (probiotics), which stick to the mucosal wall of the gut. These important bacteria have several key functions, one of them is to mature our immune cells located in the gut Peyer’s patches. This is a complicated process of critical importance to a young immune system like that of a child. Babies born vaginally pick up their probiotics from the birth canal. Researchers now believe that Cesarean born babies have a higher incidence of allergies because they lack these beneficial bacteria from the birth canal and therefore cannot properly mature their immune systems.

So probiotics are critically important from an early age. Another reason we may be seeing more food allergies is because our food is so much more processed. Wheat, for example, is now found in many foods you would never suspect such as lunch meats, soy sauce, and soups. Having constant exposure to common foods can cause reactions and intolerances.
Another common factor in the development of food allergies is a process known as “leaky gut”. This occurs when improperly digested food particles cross the gut wall and constantly stimulate the immune system to launch a reaction. This can develop with insufficient digestion, overgrowth of pathogenic organisms such as candida albicans, and mucosal insufficiency.

How can you test for food allergies?

I usually recommend the IgG food allergy test from one of the more reputable laboratories. It tests for over 90 foods and can be conveniently done at home. All it requires is a quick finger ***** to collect 3 drops of blood and most kids won’t even feel it. It is a relatively costly test, but most parents appreciate knowing which foods to avoid. Ask your health care practitioner about this test.

Alternatively, an elimination diet can also be helpful in identifying which foods your child reacts to. This process involves systematically avoiding key allergens such as dairy, gluten (the common allergen in wheat, barley, rye, spelt, and oats) and eggs. After a period of 2-3 weeks the food is reintroduced while watching out for symptom recurrence. This is a bit more tedious as most of the time it is impossible to avoid all possible allergens

How can food allergies be treated?

The wonderful thing about children is that, for the most part, they are very resilient. Their bodies heal very quickly once allergies are identified.

I usually focus on allergy avoidance for a period of about 3 months while building up the immune system with natural products like probiotics and specific nutrients to stimulate proper immune response. I also often suggest a gut healing protocol to prevent further “leaky gut” and to improve digestion.

By: Nirala Jacobi

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Food intolerances or sensitivities are a problem for a lot of people. Unlike allergies, you can grow into and out of food intolerances. Food intolerance symptoms are not caused by the immune system as are allergic reactions. They are usually milder and are the body’s reaction to foods that you cannot break down and digest properly. These effects are sometimes felt as headaches, general irritation, loss of sleep, and an upset stomach. Food intolerance is a very annoying experience for you.

Allergies on the other hand, are caused by the body’s immune system reacting to a normal substance by producing excess antigens. These antigens can cause severe pathologic reactions and symptoms. A food allergy occurs when you come in contact to a particular food that you are sensitive to with an almost immediate and severe allergic reaction as a consequence. Food intolerance symptoms take longer to develop and may not occur for hours or even days after contact with the food in question.

Symptoms of food intolerance and allergies can take a bewildering variety of forms. They often include swelling of the lips, throat, and other areas. Skin rashes can result from a food intolerance as well as breathing difficulties. Digestive distress such as vomiting, pain, and diarrhea are also common to people suffering with food intolerances. Symptoms of a food allergy vary greatly and are often mistaken for a food allergy.

Food intolerance symptoms rarely occur right after eating the food but usually take hours or even days to become apparent. This makes the offending food sometimes very difficult to determine. Unlike allergies, which seem to stay with you for life, food intolerances are quickly cured by removing the particular food that caused the problem from you diet.

Only by removing the food item from your diet can you be sure of reducing and eliminating your food intolerance problem. The common test is a form of an elimination diet carried out under a doctor’s supervision. This will enable your doctor to find and eliminate the problem food. By making small changes to your diet, sometimes wonder results occur. Many people have experienced relief from a whole range of chronic and unexplained health problems by dealing with a food intolerance problem.

By: Lee S Mcpherron

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