The challenge is to look beyond common beliefs about allergy and develop a
reasonable overview of immune mediated diseases. The problem is that many
allergists and drug companies, acting in concert, have been successful at
limiting the definition of allergy to one that is useful for marketing their
Allergists market skin tests and allergy shots.
Drug companies market antihistamines, steroid creams and inhalers, nasal
sprays and asthma drugs.
Other medical specialties tend to ignore or deny allergy (especially food
allergy) as a cause of diseases they treat.
The original concept of allergy included all immune-mediated disease and the term allergy was interchangeable with the term "hypersensitivity." A
clinical immunology text will take the approach that allergy and autoimmune
disease are the two major categories of hypersensitivity disease. While
inflammation is increasingly recognized as a mechanism of most common diseases,
the source of inflammation is seldom known; medical attention is focused on
treating the end stage disease with a number of anti-inflammatory drugs, all of
which have serious negative effects.
Allergy can be thought of as hypersensitivity disorders with external causes.
Substances which trigger allergic responses are antigens, often proteins, that
can be found in air, food and water. Airborne antigens such as plant pollens,
fungal spores and house dust are better known. Other airborne antigens and food
antigens are less obvious. New and foreign substances introduced to the body
such as airborne chemicals, drugs and herbs cause allergic reactions as the body
identifies foreign antigens and then attempts to get rid of the alien.
Food Allergy the Source of Common Diseases
Many books in the popular literature talk about food allergy, sensitivity and
intolerance. The medical profession often the existence of food allergy and many
MDs use the term "Food Intolerance" without understanding the delayed patterns
of food allergy that are responsible.
Bidndslev-Jensen C. et al suggested that: "No data demonstrate any major
difference between food allergy and food intolerance concerning the type of
symptoms elicited by food challenge... the time-course and dose relationship
seem identical.“ The eruption of symptoms of food allergy may represent the loss
of tolerance, rather than new or different sensitivities. The gastrointestinal
tract in normal circumstances learns to tolerate antigens that are presented
regularly. Oral tolerance to food is learned by infants as solid foods are
introduced. In the best case, tolerance to regularly eaten food endures
throughout the life of the individual. Strima and Bahna reported on conceptual
differences on food allergy among US physicians. 722 physicians from different
specialties were polled. ENT physicians estimated the prevalence of food allergy
at 21%; the mean estimate of prevalence was 12.9%. Symptom patterns were
recognized in gastrointestinal tract, skin, CNS, respiratory tract and
genitourinary tract. Proteins were identified as allergens by 68%, chemicals
22%, carbohydrates 7%, and fat 2%. The skin tests were not thought to be
reliable and 49% of the food reactions were seen as delayed responses. Clinical
manifestations of food allergy can be separated into categories according to the
patterns of illness and the time-course of symptom production.
The best books and articles proclaim the benefits of diet revision and a
ground-swell of interest and concern has engaged an ever-enlarging group of
patients in the search for nutritional solutions to their health problems.
Often, the patients who benefit from proper diet revision are distanced from a
medical profession who is not interested or denies the problem of food allergy.
Some of the issues that arise are semantic and political; some of the issues
arise from vested interests attempting to control public opinion. Other issues
involve the complex biology of food-body interactions. Yet other issues involve
the changes in the food supply which have accelerated in the past few decades.
When you do not know about food allergy mysterious diseases surround you.
When you know about food allergy, a lot of common illness patterns begin to make
sense. Linda Gamlin writing about food allergy in the New Scientist stated that:
"Evidence is growing that many debilitating and chronic symptoms of ill health
come from an intolerance for certain foods. The medical establishment finds many
aspects of food intolerance difficult to swallow, but the main problem is the
plethora of symptoms and the variations from one patient to another. Doctors
working with food intolerance report more than 40 possible symptoms and
conditions...the severity also varies. Some patients are said to have nothing
more than the occasional migraine or bout of fatigue, while at the other end of
the scale the sufferer is unable to work or lead any sort of normal life."
Listen to Allergy as Hypersensitivity Disease
The Allergy Center is devoted to explaining a complicated subject. We
offer resources online and encourage our readers to further pursue their
interest by reading other books such as Air and Breathing, Managing Food Allergy
and Immunology Notes written by Stephen Gislason MD.
The book, Gluten Problems and Solutions, describes the patterns of food
allergy triggered by the proteins in cereal grains. The book, Air and
Breathing, discusses airborne and food allergy as causes of respiratory
disease. Immunology Notes explains in more detail how the immune system
works and how immune mediated diseases develop.
For a detailed discussion of all the problems related to food allergy
go to Food Allergy
Alpha Education books refer
to the Alpha Nutrition Program standard
method of diet revision originally designed to solve the problems of food
Starter Packs bundlethe Alpha Nutrition Program
with other books and
formulas to help you get started solving your medical problems.
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