FOOD ALLERGIES

Food allergies and intolerances are very common.  It has been estimated by Ralph Golan, M.D. in his book, Optimal Wellness, that as many as half of all symptoms seen in the offices of family practitioners are related to food sensitivity.  Some of these include: joint pain, bloating, gas, cramps, skin rashes, headaches, chronic sinusitis, asthma, fatigue, constipation or diarrhea, and hypothyroidism.

It is helpful to understand the difference between food allergies and food intolerances.  Food allergies are reactions that occur in the blood stream as a result of the immune system responding to a foreign antigen (in this case a food protein).  These responses can be immediate, as when a person allergic to strawberries experiences symptoms within seconds or minutes of eating one.  These immediate symptoms often include severe swelling and inflammation of the lips, tongue, skin, throat, and eyes.  These types of allergies are called anaphylactic and are produced by E-type immunoglobulins (IgE).  IgE allergies are typically discovered within the first few years of a person’s life and can be diagnosed with skin testing. It is believed that this type of allergy is inherited.

A second type of food allergy is referred to as a delayed food allergy.  This type is also a true allergy because it is also brought on by an abnormal response to an ingested food protein by an antibody (IgG – type) in the blood stream.  It is not detected using skin tests thus many medical doctors are skeptical about this condition.  The symptoms of this type of allergy can be much more varied and appear within minutes to hours (even days) after eating allergic foods.  When the intestinal lining is irritated or inflamed, it will become increasingly permeable to food proteins.  Eventually the gut becomes “leaky” and this results in a high concentration of proteins entering the blood stream, which provokes an allergic reaction.  This food allergy is a hypersensitivity that is detectable with a blood test.  Symptoms can subside if allergic foods are eliminated from the diet.  If the original source of intestinal inflammation is not found and eliminated, the leaky gut persists and new allergies will develop.

Inflammation that causes leaky gut comes from sources like:  infections (i.e. bacteria, fungus, virus, yeast, or parasites) as well as food reactions (such as lactose intolerance).  When a particular food causes irritation and inflammation in the lining of the intestine it is referred to as food intolerance.  Lactose, a milk sugar, can cause inflammation and is known as lactose intolerance.  Gluten/gliadin proteins found in most grains, can also cause irritation/inflammation in some individuals and is known as gluten intolerance.  The most severe form of gluten intolerance is known as Celiac disease.

Food intolerance is just one cause of inflammation in the intestines that can lead to increased permeability (leaky gut) of food proteins and ultimately multiple delayed food allergies.  Other causes include intestinal infections: bacteria, yeast, and parasites, which must be eliminated in order to heal the intestinal lining and normalize digestive function. 

If you or someone you know suffers from food sensitivities, call our office to schedule an appointment for effective testing and treatment.