Disease, Illness and Condition Library
Allergy
are so common many will tend to confuse the common cold with allergies or visa versa. When visiting the local superstore, pharmacy or supermarket we are inundated with allergy relief medications. The medical description for allergies is an abnormal response to a substance that is tolerated well by most people. Those nasty allergy symptoms you might be experiencing are caused by your immune system going nuts and attacking harmless and even useful substances entering the body. Immunoglobulin E Hard to say and hard to spell Immunoglobulin E is the antibody that is responsible for allergic reactions. It is the antibody that participates in the accepted pollen reactions such as sneezing and itchy watering eyes. It is also is the culprit in food related reactions that occur immediately after eating such as asthma or hives. Your are Not Alone! No one really knows for sure how many people suffer from allergies but the best estimates are about 15 percent of the population has some type of pollen related allergy. This number doesn’t take into account those suffering from mold and dander allergies. When you put it all together it is estimated that at least 25 percent of North Americans have allergies. The number spent annually on allergy treatments is a staggering 2 billion dollars. Some of those suffering with allergies will only experience symptoms during pollen season; these are people with pollen and inhalant allergies. Some allergic individuals have no seasonal symptoms, but have varying symptoms when consuming foods of which they are sensitive. People with chemical sensitivities will have problems when exposed to perfumes and cleaning supplies, just to name a few. The most sensitive people of all are those who are environmentally ill. They have such severe allergies and sensitivities combined with other health problems that they are considered to be ‘universal reactors.” There are a great many variables that contribute to your chance of developing allergies in day to day living such as environmental stresses, emotional stresses and physical stresses: Environmental Stresses include: temperature & altitude, pollution or air, food an water; radiation; toxic metals; pesticides; toxic cleaning products; car exhaust; tobacco and wood smoke; and new building materials. Emotional Stresses include: marital problems, job stress, criticism, rejection and sibling rivalries Physical Stresses include: lack of sleep, infection, chronic disease, allergies, pregnancy, lack of exercise, poor digestion, and lower immune function The body is amazing in so many ways but it can adjust to only a few of these stresses, but when bombarded with multiple stresses our metabolism loses it adaptability. Normal control of the endocrine, immune, respiratory, nervous and digestive systems will be upset, and we will develop symptoms simply due to overload. This concept goes a long way to explain why a particular allergen will sometimes cause symptoms and other times it will not. As you can see what seems to be a simple problem is actually quite complex. Pollen Allergy Most of us love the spring and summer with the beautiful flowers and aromatic fragrances but if you suffer severe pollen allergies you may have a different view and be surprised to know that not all pollen is allergenic. Plants with beautiful bright colored flowers that have a pleasant aroma generally do not produce airborne, allergenic pollen. Ironically it is typically the plants with tiny plain flowers which have no odor that produce allergenic pollens. To be allergenic, pollen must be: * Produced in large quantities and widely distributed * Be light enough to be carried by the wind * Contain specific antigens for hypersensitivity Grasses, trees and weeds are the wind pollinated plants that produce most allergenic pollens. There are about 15 different proteins in pollen, and people can be allergic to some or all of them. Pollen grains are between 15 and 50 microns in diameter, and when inhaled, the grains enter the nose and pass into the small ducts or the bronchi. People who are pollen sensitive will have symptoms: * In the spring when trees tend to pollinate * In the spring and early summer when grasses and early weeds pollinate * In the late summer and early fall when the weeds peak Symptoms that occur from spring to first frost, with the peak in the fall, are frequently caused by mold allergy. Symptoms in the winter may be caused by dust, dust mites, pets, or a gas or wood burning fireplace or furnace. Indications of pollen sensitivity are: *Your conditions peaks at the same time pollen is the highest *A runny nose accompanied by itchy, watery eyes *You condition tends to improve indoors *Your condition is better on rainy days and worse on clear windy ones A final note: The term “hay fever” is commonly uses to describe the allergic rhinitis of pollen allergy because people frequently have nasal symptoms during hay season.
A food allergy occurs when there is an adverse reaction to the ingestion of a food. The reaction may or may not be mediated (controlled and influenced) by the immune system. The response may be caused by a protein, starch, or other food component, or by a contaminant found in the food (preservatives, colorings, etc.). A traditional food allergy occurs when an ingested food molecule acts as an antigen – a substance that can be bound by an antibody. Antibodies are the protein molecules made by white blood cells that bind to foreign substances, in this case, antigens. The food antigen is bound by allergic antibodies know as IgE (immunoglobulin E). The IgE are specialized immunoglobulins (proteins) that bind to specialized white blood cells known as mast cells and basophils. When the IgE and food antigen bind to a mast cells or basophils, it causes the release of histamines, which causes swelling and inflammation. Other terms often used to refer to food allergy include: food hypersensitivity, food anaphylaxis, food idiosyncrasy, food intolerance, pharmacological (drug like) reaction to food, metabolic reaction to food, and food sensitivity. The identification of food allergy was first recorded by the famous Greek physician Hippocrates, who observed that milk could cause gastric upset and hives (urticaria). He wrote, “To many this has been the commencement of a serious disease when they have merely taken twice in a day the same food which they have been in the custom of taking once.” Food allergies have been associated with a wide range of medical conditions, affecting virtually every part of the body – from mildly uncomfortable symptoms, such as indigestion and gastritis, to severe illnesses, such as celiac disease, arthritis, and chronic infection. Allergies have also been linked to numerous disorders of the central nervous system, including depression, anxiety, and chronic fatigue. The actual symptoms produced during an allergic response depend on the location of the immune system activation, the mediators of inflammation involved, and the sensitivity of the tissues to particular mediators. Symptoms and Diseases Commonly Associated with Food Allergy System - Gastrointestinal Symptoms and Diseases - Canker sores, celiac disease, chronic diarrhea, duodenal ulcer, gastritis, irritable bowel syndrome, malabsorption, ulcerative colitis System – Genitourinary Symptoms – Bed-wetting, chronic bladder infections, nephrosis System – Immune Symptoms – Chronic infections, frequent ear infections System – Mental/Emotional Symptoms - Anxiety, depression, hyperactivity, inability to concentrate, insomnia, irritability, mental confusion, personality change, seizures System - Musculoskeletal Symptoms - Bursitis, joint pain, low back pain System – Respiratory Symptoms – Asthma, chronic bronchitis, wheezing System – Skin Symptoms – Acne, eczema, hives, itching, skin rash System – Miscellaneous Symptoms – Arrhythmia, edema, fainting, fatigue, headache, hypoglycemia, itchy nose or throat, migraines, sinusitis Extent of the Problem The incidence of food allergies and the number of individuals who have food allergies has increased radically in recent times. For example, it is estimated that eczema (an allergic condition of the skin that is often directly caused by food allergies) now affects between 10 and 15% of the population at some time during their lives. Food allergies and other adverse reactions to food are now reported in about 25% of young children. Some doctors believe that food allergies are the leading cause of undiagnosed symptoms, and that at least 60% of Americans suffer from symptoms associated with food reactions. The principal causes for the increased incidence of food allergy appears to be excessive regular consumption of a limited number of foods (often hidden ingredients in commercially prepared foods) and the high level of preservatives, stabilizers, artificial colorings, and flavorings now added to foods. Some researchers and clinicians believe that the increased chemical pollution in the air, water, and food is to blame. For example, foods can easily become contaminated following the use of pesticides in farming. Other possible reasons for the increased occurrence of food allergy include: early weaning and early introduction of solid foods to infants; genetic manipulation of plants resulting in food components with greater allergic properties; and impaired digestion. Causes and Development There is a great deal of evidence to suggest that food allergy is often inherited. When both parents have allergies, there is a 67% chance that the children will also have allergies. When only one parent is allergic, the chance of a child being susceptible to allergies is still high, but drops from 67% to 35%. The theory is that individuals with a propensity to develop food allergies have abnormalities in the number of ratios of special white blood cells known as T lymphocytes or T cells. To be more specific, these individuals have nearly 50% more helper T cells than non-allergic persons. These cells help other white blood cells make antibodies. Those susceptible to food allergies have a lower allergic set point because they have more helper T cells in circulation. Therefore, the level of insult required to trigger an allergic response is lowered. The actual expression of an allergy can be triggered by an assortment of stressors which can disrupt the immune system, such as physical or emotional trauma, excessive use of drugs, immunization reactions, excessive regularity of consumption of a specific food, and/or environmental toxins. Additional Factors Repetitious exposure to a food, improper digestion, and poor integrity of the intestinal barrier are additional factors that can lead to the development and maintenance of food allergy. When properly chewed and digested, 90% of ingested proteins are absorbed as amino acids and small peptides. Conversely, it has been well documented that partially digested dietary protein can cross the intestinal barrier and be absorbed into the bloodstream. These larger molecules can cause an allergic response that can occur either directly at the intestinal barrier, at distant sites, or throughout the body. It is frequently necessary to support the individual who has food allergies with supplemental levels of hydrochloric acid and/or pancreatic enzymes. Research has shown that partly digested proteins can impair the immune system, leading to long term allergies and repeated infections. Stress During stressful times, food allergies tend to develop or become sores. The situation probably results form a stress induced decrease in secretory IgA levels. IgA plays an important role in the lining of the mucosal membrane of the intestinal tract, where it helps protect against the entrance of foreign substances into the body. In other words, IgA acts as a barrier against the entry of food antigens. When there is a lack of IgA lining the intestines, the absorption of food allergens and microbial antigens increases significantly. Even a relative short term IgA deficiency predisposes a person to the development of food allergy. People with food allergies have abnormally low levels of IgA, making them particularly vulnerable. The Immune System and Food Allergies Most food allergies are controlled by the immune system as a result of interactions between ingested food, the digestive tract, white blood cells, and food specific antibodies (immunoglobulins), such as IgE and IgG. Food represents the largest antigenic challenge that confronts the human immune system whether a person suffers from food allergies or not. When the immune system is activated by food antigens, white blood cells and antibodies cooperate in an immune response which, under certain circumstances, can have negative effects. There are five major families of antibodies: IgE, IgD, IgG, IgM, and IgA. IgE is involved primarily in the classic immediate reaction, while the others seem to be involved in delayed reactions, such as those seen in the cyclical type of food allergy (one that comes and goes). Although the function of the immune system is to protect a person from infections and cancer, abnormal immune responses can lead to tissue injury and disease (food allergy reactions being one expression). There are four distinct types of immune mediated reactions: Type 1, immediate hypersensitivity; Type 2, cytotoxic; Type 3, immune complex mediated; and Type 4, T cell dependent. Type 1: Immediate Hypersensitivity Reactions Type 1 reactions take place less than two hours after consumption of an allergenic food. Antigens bind to preformed IgE antibodies, which are attached to the surface of the mast cell or the basophil, and cause the release of mediators such as histamines and leukotrienes. A variety of allergic symptoms may result, depending on the location of the mast cell: in the nasal passages, this causes congestion; in the bronchioles, constriction (asthma); in the skin, hives and eczema; in the synovial cells that line the joints, arthritis; in the intestinal mucosa, inflammation with resulting malabsorption; and in the brain, headaches, loss of memory, and “spaciness”. It has been estimated that Type I reactions account for only 10 to 15% of food allergy reactions. Type 2: Cytotoxic Reactions Cytotoxic reactions involve the binding of either IgG or IgM antibodies to cell bound antigens. Antigen antibody binding activates factors that cause the destruction of the cell to which the antigen is bound. Immune hemolytic anemia is one example of such tissue injury. The antigen antibody complex binds to the red blood cell and ultimately causes its destruction. The destruction of the red blood cell is referred to as “hemolysis,” since it is caused by immune mechanisms and can lead to anemia (lack of red blood cells); that is why it is called immune hemolytic anemia. It has been estimated that at least 3 out of every four food allergy reactions are accompanied by cell destruction. Generally the cells that are destroyed are intestinal since that is where the immune system and the food antigen meet. Type 3: Immune Complex Mediated Reactions Immune complexes are formed when antigens bind to antibodies. They are typically cleared form the circulation by the white blood cells located in the liver (macrophages) and the spleen. However, if these complexes are deposited in tissues, they can produce tissue injury. Two factors that promote tissue injury are: increased quantities of circulating complexes and the presence of histamines and other amines that increase vascular permeability and favor the deposition of immune complexes in tissues. These responses are of the delayed type, frequently occurring two hours after exposure. This type of allergy has been shown to involve IgG and IgG4. Type 4: T Cell Dependent Reactions This delayed reaction is mediated primarily by white blood cells known as T lymphocytes. It results when an allergen contacts the skin, respiratory tract, gastrointestinal tract, or other body surface. Within thirty six to seventy two hours of contact, this can cause inflammation by stimulating sensitized T cells. They 4 reactions do not involve any antibodies. Examples include poison ivy (contact dermatitis), allergic colitis, and regional ileitis. Additional Non Immune System Triggers for Food Allergies Countless adverse reactions to foods are not triggered by the immune system. Instead, the reaction is caused by inflammatory mediators (histamine, prostaglandins, leukotrienes, SRS-A, serotonin, platelet activating factor, kinins, etc.) released by mast cells and other white blood cells. Additionally, foods themselves may also produce allergy like reactions due to high histamine content or to histamine releasing effects. Comparing Cyclic to Fixed Food Allergies From a clinical standpoint, naturopathic and other nutrition oriented physicians recognize two basic types of food allergies: cyclic and fixed. Cyclic allergies are slowly developed by recurring eating of a food. If the allergenic food is avoided for a period of time (typically over a four month period) it may be reintroduced and tolerated, unless it is again eaten too frequently. Cyclic allergies account for 80 to 90% of food allergies. Fixed allergies occur whenever a food is eaten, no matter what the time span between episodes of ingestion. In other words, in fixed allergies the person remains allergic to the food throughout life. Diagnostic Considerations There are two basic tests regularly used: food challenge and laboratory methods. Each has its advantages. Food challenge methods require no additional expense, but they do require a great deal of motivation. Laboratory procedures, such as blood test, can provide immediate identification of suspected allergens, but they are more expensive. Elimination Diet and Food Challenge Many physicians believe that oral food challenge is the best way to diagnose food sensitivities. There are two broad categories of food challenge testing: elimination diet, followed by food reintroduction, and pure water fast, followed by food challenge. A Cautionary Note: Food challenge testing should NOT be used by those who have potentially life threatening symptoms, such as airway constriction or severe allergic reactions. In the elimination diet method, the patient is put on a limited diet. Regularly eaten foods are eliminated and replaced with either hypoallergenic foods or foods that are rarely eaten or special hypoallergenic formulas. The fewer allergenic foods eaten, the greater the chance of establishing a diagnosis using this method. The standard elimination diet consists of lamb, chicken, potatoes, rice, banana, apple, and a cabbage family vegetable (cabbage, Brussels sprouts, broccoli, etc.). There are variations of the elimination diet that are suitable. However, it is extremely important that no allergenic foods be consumed. The individual stays on this limited diet for at least one week, and up to one month. If the symptoms are related to food sensitivity, they will typically disappear by the fifth or sixth day of the diet. If the symptoms don not disappear, it is possible that a reaction to a food in the elimination diet is responsible. In that case and even more restricted diet must be utilized. After the elimination diet period, individual foods are reintroduced every two days. Methods range from reintroducing only a single food every two days to reintroducing a food ever one or two meals. Usually, after the one week (the cleansing period), the patient will develop an increased sensitivity to offending foods. Reintroduction of allergenic foods will characteristically produce a more severe or identifiable symptom than before. A careful, detailed record must be maintained, describing when foods were reintroduced and what symptoms appear upon reintroduction. It can be very useful to track the wrist pulse during reintroduction, as pulse changes may occur when an allergenic food is consumed. For many people, elimination diets offer the most feasible means of detection. Because one sometimes dramatically experiences the effects of food reactions, motivation to eliminate the food can become high. The downside of this procedure is that it is time consuming and requires discipline and motivation. A refinement that often yields better results than the simple elimination diet is the five day water fast with subsequent food challenge. Supporters of this approach think that it is necessary for the patient to fast for at least five days in order to clear the body of allergic responses. During the fast, withdrawal symptoms will probably be experienced. These symptoms usually subside by the fourth day. As with the elimination diet, symptoms caused by food allergy will lessen or be eliminated after the fourth day. After the five day fast, individual foods are singly reintroduced, with the monitoring of symptoms and pulse. Due to the person’s hyperreactive state as a result of giving the immune system a bit of a rest symptoms tend to be more acute and pronounced than before the fast. This method can produce dramatic results, greatly motivating avoidance of the offending foods. This method is only advisable for people who are physically and mentally able to safely do a five day water fast. Close monitoring by a physician with experience in fasting is highly suggested. At times, carful interpretation of results is needed, due to the possibility of delayed reactions. Laboratory Methods There are two popular types of laboratory test used to diagnose food allergies: the skin prick test, and blood tests that measure the levels of antibodies relative to food antigens. Skin Prick Test The skin prick test or skin scratch test commonly employed by many allergists only tests for IgE mediated allergies. Since only about 10 to 15% of all food allergies are mediated by IgE, this test is of little value in diagnosing most food allergies. Nevertheless, skin tests are often performed and can provide good quality information if the food allergy is mediated IgE. In this type of test, food extracts are placed on the patient’s skin using a scratch or prick method. If the patient is allergic to the food, a welt will form immediately as the allergen reacts with IgE sensitized cells in the patient’s skin. Blood Tests The majority nutritionally oriented physicians now employ blood tests to diagnose food allergies. Despite a tremendous amount of scientific support, for some reason the diagnosis of food allergy by blood testing is still a bit controversial in conventional medical settings. These tests are convenient, but they can range in price from a modest $130 to an outrageous $1,200. A variety of blood test is available to physicians, with the ELISA (enzyme linked immunosorbent assay) test appearing to be the best and most popular laboratory method currently available (and most reasonably priced). This test can measure IgE, IgG, IgG4 and IgA antibodies, therefore identifying both the immediate and delayed allergic reactions. One of the main advantages of the ELISA over other laboratory methods is its ability to measure IgG4 antibodies. This subclass of antibody was initially thought to act as a blocking antibody, thereby exerting protective effects against allergy. However, it now appears that IgG4 antibodies are in fact involved in producing allergic symptoms. For example, in a study in asthmatics it was established that asthma in these patients could be produced in response to inhaled antigens that did not bind to IgE antibodies, but did bind to IgG4. These results suggested that IgG4 antibodies play a major role in atopic disease. In short, IgG4 has been shown to act as an allergic antibody, especially to food antigens. In regard to food allergy testing, it has been shown that the mixture of specific IgE and specific EgG4 provides the best answers, especially when compared to skin testing. Healing Considerations The simplest and most helpful method of treating food allergies is through avoidance of allergenic foods. Elimination of offending antigens from the diet will begin to alleviate associated symptoms after the body has cleared itself of the antigen/antibody complexes and after the intestinal tract has eliminated any remaining food in usually three to five days). Avoidance means not only avoiding the food in its most recognizable form (e.g. eggs in an omelet), but also in its hidden state (e.g. eggs in bread). For severe reactions, closely related foods with similar antigenic components may also need to be eliminated (e.g., rice and millet in patients with severe wheat allergy). Avoiding allergenic foods may not be simple or practical, for several reasons: * Common allergenic food, such as wheat, corn, and soy, are found as components of many processed foods. * When eating away form home, it is often hard to determine what ingredients are used in purchased foods and prepared meals. * There may have been dramatic increases in the number of foods to which a given individual is allergic. * The latter condition represents a syndrome that may indicate a bread immune system dysfunction. It may be difficult (psychologically, socially, and nutritionally) to eliminate a large number of common foods from a person’s diet. Rotary Diversified Diet Many experts believe that the answer to dietary control of food allergies is the “Rotary Diversified Diet.” The diet was first developed by Dr. Herbert J. Rinkel in 1934. The diet consists of a highly varied selection of foods that are eaten in a definite rotation, in order to avoid the formation of new allergies and to control preexisting ones. Tolerated foods are eaten at regularly spaced intervals of four to seven days. For example, a person who has wheat on Monday will have to wait until Friday to have anything with wheat in it again. This approach is based on the belief that infrequent consumption of tolerated foods is not likely to induce new allergies or increase any mild allergies, even in highly sensitized and immune compromised individuals. As tolerance for eliminated foods returns, they may be added back into the rotation schedule without reactivating the allergy (this, or course, applies only to cyclic food allergies; fixed allergenic foods may never be eaten again). It is not simply a matter of rotating tolerated foods; food families must also be rotated. Foods, whether animal or vegetable, come in families. The reason it is important to rotate food families is that foods in one family can “cross react” with allergenic foods. In other words, if a person is allergic to wheat they produce antibodies that can react with other grains in the wheat family. Overconsumption or too frequent consumption of foods from the same family can lead to allergies. Food families need not be as stringently rotated as individual foods. It is typically recommended to avoid eating members of the same food family two days in a row in people prone to food allergies.
Encyclopedia of Natural Health Natural Remedies for Allergies
AllergiClear is a 100% natural remedy developed by experts in the field of natural health and especially formulated to support a healthy immune system as well as respiratory and skin health.
ingredients known for their positive effect in maintaining histamine levels within the normal range and supporting clear eyes, noses, sinuses and healthy problem free skin. Continue
SOS HistaDrops combine natural ingredients known for their ability to maintain balance in the immune system and to support histamine levels within the normal range – supporting clear eyes, noses and easy breathing.
on-the-spot support when you need it. This safe and effective natural formula can be used by adults and children. Continue |
| Purchase Remedies Home |
| Library Index |