Articles
VANCOUVER FOOD ALLERGY HEALING
Food additives comprise the dyes and preservatives in foods, beverages
and drugs. The most commonly used preservatives in food are sodium benzoate,
4-hydroxybenzoate esters, sulphur dioxide, as well as various sulfites.
Sulfites prevent the growth of microorganisms and the resulting spoilage,
which indicated their use on produce, especially in restaurant salad bars.
Most people suffered severe allergic or asthmatic reactions as they were
unaware of their sensitivity to sulfites and the common use of these in
foods. Unfortunately, only when sulfite sensitivity was associated to 15
deaths between 1983 and 1985, the FDA finally agreed to review their use.
Thus, sulfite use on produce was finally banned in 1986 in the U.S., requiring
labeling of other foods, such as wine, beer, and dried fruit, all of which
have added sulfites. The average person consumes an average of 2-3 milligrams
per day, but wine and beer drinkers ingest up to 10 milligrams per day.
The primary culprits in restaurants are mainly salads, vegetables (especially
potatoes) and avocado dip. One restaurant meal can provide 25-100 mg of
metabisulphite.
FOOD ALLERGIES: FOE FOREVER?
Food allergy is the immediate or delayed adverse reaction to the ingestion
of specific foods or food additive. Of the two basic types of food allergies,
the cyclic form accounts for 80-90 % and develops by repetitive eating of
a certain food. However, avoidance for a time allows reintroduction and
tolerance if eaten occasionally. Fixed allergies are sensitivities occurring
whenever a food is eaten, despite the length of time between ingestion.
Furthermore, food allergies can be triggered by the immune system or inflammatory
mediators, such as histamine, serotonin and those produced in the inflammatory
pathway.
IMMEDIATE OR DELAYED REACTION
There are four types of immune-mediated reactions.
* Type I or immediate hypersensitivity reactions (10-15% of food allergy
reactions) occur in less than two hours and involve IgE antibodies reacting
with mast cells or basophils to release histamine. This manifests as sinus
congestion, asthma, hives, eczema, arthritis, intestinal inflammation causing
malabsorption, headaches, loss of memory and 'spaciness'.
* Type II or cytotoxic reactions account for 75% of food allergy reactions
and result in tissue injury.
* Type III or delayed hypersensitivity reactions (80% of food allergies) involve
IgG antibiodies or the presence of vasoactive amines.
* Type IV or T-cell dependent reactions are also the delayed type, but are
mediated by T-lymphocytes within 36-72 hours resulting in conditions such as
contact dermatitis, allergic colitis and regional ileitis.
ACQUIRED ALLERGIES
Development and maintenance of food allergies are the result of repetitive
exposure of food, its improper digestion and poor integrity of the intestinal
barrier. It is now known that partial digestion of dietary protein causes
the large ‘foreign’ molecules to be absorbed into the bloodstream,
where the food-allergic reaction can affect any site in the body. This intestinal
macromolecular absorption increases with immaturity of the gastrointestinal
system (children introduced to solid food prematurely or improperly), abnormal
bacteria in the gut, vitamin A deficiency, decreased stomach acid, insufficient
secretion of pancreatic digestive enzyme, intestinal inflammation or ulceration
and diarrhea.
SUSPECTS IN DISEASE
Food allergies are suspect as causative factors in migraines, eczema, arthritis,
colitis, bedwetting, chronic ear infections, childhood hyperactivity, asthma,
and chronic fatigue. Symptoms often associated with food allergies include
digestive disturbances (diarrhea, constipation, gas, bloating, ulcers and
cramps), mental afflictions (mood swings, anxiety, depression, food cravings,
poor concentration, fatigue and hyperactivity), hay fever type symptoms,
canker sores, palpitations, muscular or joint aches, excess water retention
and weight gain. Also, watch for dark circles or puffiness under the eyes
and chronically swollen glands.
DIAGNOSIS
Diagnosis of food allergies can be determined using various methods – obviously,
some are better than others. Lab methods attempt to measure immune complex
formation and clinical tests challenge patients with suspected allergens,
while monitoring for reactions. Apart from the skin prick test and the vega
test (an electro-diagnostic method), there stands a state of the art technology
called the ELISA test (Enzyme Linked Immuno Sorbent Assay). This testing
procedure is available to patients of a naturopathic physician. It involves
a sample of blood to be drawn from the individual, which is tested for type
I (IgE-immediate) and type III (IgG-delayed) food allergy reactions on ninety-six
different foods and/or fourty-seven inhalants, to provide accurate and reproducible
results.
DIET & LIFESTYLE ALTERATIONS
Ultimately, food allergies need to be identified and eliminated, thereby
making the appropriate dietary and lifestyle changes. These include avoiding
histamine-containing foods (sausage, sauerkraut, tuna, wine, preserves,
spinach and tomato), histamine-releasing foods (crustaceans, strawberry,
tomato, chocolate, protease-containing fruits like bananas and papayas,
and alcohol) and intolerances to foods with vasoactive amines – tyramine
(cabbage, cheese, seafood, citrus, and potato) and serotonin (banana). Incorporation
of essential fats into the diet, while reducing saturated fats (red meats,
dairy and margarine) is vital to enhance the anti-inflammatory pathway.
RECTIFY UNDERLYING CAUSES
Immune system support is essential through glandulars, botanicals, such as Astragalus, Echinacea, Hydrastis (Golden seal) and nutrients, including vitamin C, A and B complex. Nutritional deficiencies should be rectified. For example, a deficiency of the mineral molybdenum manifests in sulfite sensitivity. Controlling histamine response is facilitated through homeopathic formulations or supplements of quercitin with bromelain, which inhibits the release of histamine and other inflammatory compounds.
Obviously, it is evident how a multi-faceted approach is necessary to ensure not only alleviation of symptoms, but an enhanced functioning of every system to ensure optimal health.
This article is for educational purposes only and do not advocate self-diagnosis. Due to individual variability, consultation with a licensed health professional, such as a naturopathic physician is highly recommended, prior to starting a natural treatment plan.
For further information, see Use of our Website. Call Dr. Jiwani to schedule an initial consultation, at 604-585-7786.
