What is an allergy?
An allergy is an abnormal, adverse physical reaction to an allergen. The allergens can be either toxins such as automobile exhaust fumes or pesticides, or nontoxins such as pollens or foods. Allergy sufferers react to small quantities that are harmless to most people. When exposed to an allergen, allergic individuals develop an excess of an antibody called immunoglobulin E (IgE). These IgE antibodies react with allergens to release histamines and other substances from cell tissues. These produce the familiar allergy symptoms of watery eyes, runny nose, itching, nausea, hives, etc… Allergies can also cause a predisposition to colds and flu by compromising the immune system.
However, not all adverse reactions rise to the level of an IgE allergy reaction detectable by a blood test. These lesser reactions we call sensitivities. Allergies or sensitivities can be either immediate or delayed. Allergies/sensitivities are not a yes or no issue, there is a full spectrum of disorders ranging from mild delayed sensitivities to immediate anaphylactic shock.
What are common symptoms of food sensitivities or food allergies?
- Chronic fatigue
- Diarrhea, constipation or Irritable Bowel Syndrome
- Acid reflux
- Depression, anxiety, and other mood disorders
- Brain fog
- Attention Deficit Disorder and Hyperactivity, especially in children
The most common food allergies/sensitivities that we encounter in practice are the following:
- Wheat (usually but not always to the gluten in the wheat)
- Milk products
- Corn products
- Soy products
- Refined sugar (usually not actually an allergy but more of an overdose)
- Wheat is by far the most common food allergy/sensitivity
- The production of corn and soy is heavily subsidized and corn and soy or their byproducts are found in virtually every processed food.
Many people are sensitive to one or more of these foods and don’t even realize because they consume one or more of these virtually every day. When these sensitivities are identified and then avoided, most people experience major reductions to their symptoms within two weeks and sometimes within a few days.
Reasons that food sensitivities have become so prevalent today:
- Environmental toxins
- Depleted soils
- Consumption of over refined foods
- Chronic poor digestion
- Foods bred for our industrial food system rather than for taste and nutrition
- Leaky gut syndrome
Food sensitivities or allergies are not necessarily forever! They can be successfully treated.
How we treat food allergies/sensitivities in our practice:
- First step is always to identify the sensitivities and avoid those foods at least for a while.
- We treat the body’s energy and re-educate the body’s immune system to respond more appropriately to these non-toxic food substances. Often we do this in a step-by-step manner, treating each component of the foods: amino acids, vitamins, minerals, sugars, etc…
- Stress reduction
- Digestion enzyme supplementation
- Assistance with detoxification and repair of damaged body tissues