FOOD & RELATED REACTIONS
Type 1: IgE - Immediate Allergies
Type 2: Lectins - Food Allergens
Type 3: IgG - Delayed Allergies
Opioid Peptides (Morphins)
Type 4: T-cells - Delayed Allergies
Type 5: IgD - Fever Allergies
Inflammatory Digestive Diseases
Type 6: S-IgA - Secretory Antibodies
WHAT IS A FOOD ALLERGY?
"Food allergy (hypersensitivity) is an exaggerated immune response to a food, involving
glycoprotein components in foods." Reactions can vary by the person, the food, the symptoms
and the type of immune response - and by biotype. There are six kinds of exaggerated immune
responses that cause food allergies. These can be divided into two general groups: immediate
IgE allergies and delayed hypersensitivities. These reactions can cause a wide variety of
physical, mental and emotional symptoms, and some inflammatory and autoimmune diseases.
The worst reactions are often to common foods; the top 5 worldwide include: milk, egg, wheat,
soy, and peanut. Testing options are discussed below.
Therapies for food allergies and other food reactions include: substituting safe foods, normalizing
acidosis, restoring antioxidants, and supplements for reducing inflammation and balancing the
THE 6 KINDS OF ALLERGIES
Based on the 4 Gell-Coombs immune responses plus IgD and S-IgA.
For illustrations of Type 1 - Type IV allergy mechanisms visit Dr. Power's Biotype website.
TYPE 1 - IgE
These immediate reactions occur within 1 to 60 minutes. They affect only 20% of people, but
are the most severe, and can be life threatening. IgE antibodies attach to food allergens on
MAST Cells in mucus membranes, releasing histamine and other cytokines (chemical
messengers), causing inflammation. Symptoms include: asthma, rhinitis (runny nose), hives,
eczema, red flushing cheeks or ears, or anaphylactic shock. They often involve dairy, seafood,
nuts and beans, and aero allergens (ragweed, pollen, etc.) They can be tested by skin prick or
blood tests (RAST-IgE, Hytec288 MCS-IgE, or ImmunoCap).
TYPE 2 - Lectins
These delayed reactions occur within 8 – 72 hours. Lectins bind directly to cells in the digestive
lining or on red blood cells, causing inflammation and damage. Symptoms include: digestive
swelling or destruction of red blood cells causing anemia. Scientific articles describe 65 food
lectins that attach to cells with A, B or O blood type markers. Common foods containing lectins
include: beans, seafood, and vegetables. But 95% of lectins are destroyed by cooking and
TYPE 3 - IgG
These delayed reactions occur within 8 – 72 hours, and are involved in 80% of food reactions.
IgG antibodies bind to food allergens and neutrophils (white blood cells) in the blood, and form
immune complexes that deposit in tissues and organs. These cause inflammation and damage
and can sometimes lead to autoimmune conditions. Symptoms include: liver and digestive
problems, rashes, joint pains, kidney disease, and other problems. They often involve milk,
eggs, and gluten grains (wheat, rye, barley, oats). They can be tested by ELISA-IgG blood
tests, but were formerly tested by RAST-IgG.
TYPE 4 - T-cells
These delayed reactions occur within 8 – 72 hours. Macrophages (white scavenger cells) engulf
food allergens and transfer these to T-Cells. Both cells release interleukins (cell messengers)
that stimulate the immune system, causing tissue damage, inflammatory diseases and can
sometimes lead to autoimmune conditions. Symptoms include contact allergies, rashes, joint
pains, and digestive problems. They often involve dairy, nightshades, sugars, and chemical
sensitivities. They can be tested by the ELISA/ACT LRA blood test.
TYPE 5 - IgD
These reactions have only recently been discovered and published. They have mechanisms in
common with both immediate and delayed responses. IgD antibodies are released in the blood
and secretions (saliva, digestive juices), and react with small molecules. These include: sulfites,
chemical dyes, food additives, iodine, alcohol, and gluten grains. Symptoms include fever and
inflammation, but can also include hives and eczema like IgE, but not consistently to the same
foods as IgE. No commercial tests are available yet except for total IgD.
TYPE 6 - S-IgA
Secretory IgA antibodies are protective, but not usually inflammatory. Tests for these do not
really identify allergies. Primarily, S-IgA provides antibody protection against microbes in bodily
secretions, such as saliva, tears, nasal mucus, breast milk, vaginal mucus, semen, digestive
juices, etc. However, S-IgA antibodies are elevated in Celiac Disease, a food intolerance that
damages the intestinal celia. These reactions can be tested by blood.
BIOTYPE DIETS ®
Biotype Diets is Dr. Power's patented method of predicting potential food allergens for a
person's biological type. It is not a method of diagnosing food allergies. This research grew out
of her Thesis at the University of Maryland. It statistically correlates ABO blood types (A1, A2,
B, AB, O, Rh-negative) to 3 kinds of food allergies each (IgE antibodies, IgG antibodies, and T-
cell responses) and incorporates lectin reactions from the scientific literature. It is based on 500
subjects, 41,900 food allergy test scores, and 25 years of devoted labor. It is patented, has a
registered trademark, and has been published in the Journal of Nutritional and Environmental
Medicine. Her research is original, and not related to other diet systems that may use blood
types or food allergies. See “Biotype Books” for Dr. Power’s research.
OTHER FOOD REACTIONS
A food intolerance is the lack of an enzyme to digest a specific kind of food. Celiac Disease or
Gluten Intolerance is a lack of the enzyme necessary to digest gluten, a protein found in wheat,
rye, barley, oats, triticale, and spelt. This causes damage to the "celia" or "villi" in the intestines,
impairing proper absorption of foods. Cases range from mild to fatal malnutrition. The highest
incidence of Celiac Disease is among the Irish, Swiss, and blood type O. Lactose Intolerance is
the lack of the enzyme necessary to digest "lactose" (milk sugar), causing diarrhea. Lactose
intolerance is common among most adults in the world. The enzyme disappears at age 2 in
Japanese and at puberty in the Danish, who have the highest dairy tolerance.
Histamine intolerance is the release of excess histamine where insufficient levels of the enzyme
Diamine Oxidase (aka histaminase) exist to breakdown the histamine. This imbalance can be
genetic or environmental. It can be caused by excessive histamine released by Mast cells (and
IgE), causing immediate allergies (1 - 60 minutes). It can also be caused by biotoxins (such as
mold) that stimulate the release of histamine and sulfidoleukotrienes from Basophil cells
(without IgE antibodies). The excess histamine can lower critical T-cells and IgG antibodies
needed to fight infections. Excess histamine can also stimulate adrenalin, causing mood swings,
anger, or melt-downs. Tests include serum histamine, and lymphocyte imbalances of T4 / T8
cells, and low IgG antibodies or gamma globulin.
OPIOID PEPTIDES (Morphins)
The Morphins are opiod peptides and include: Casomorphins in dairy products, Gliadorphins in
gluten grains, and Soymorphins in soy products. Soy products also contain some casomorphins
and gliadorphins. These can be addictive for certain people, and cause severe behavioral and
physical reactions. This occurs when people have poor digestion of specific proteins plus
intestinal permeability. This allows small opioid peptides to bind to opioid receptors in the gut
and brain, slowing gut motility and mimicking the addictive and debilitating effects of opiate
drugs like heroin and morphine. These are common in children with developmental delays.
They can be identified by a urine test.
Reactions can occur to many substances in food, including: Food additives, food dyes, sulfites,
nitrites, aldehydes, salicilates, petrochemicals, benzenes, pesticides, other organic compounds,
and heavy metals. The most reactive heavy metal is Nickel, which increases immune
hypersensitivities to other substances. It is also one of the most common forms of contact
dermatitis, and is mediated by T-cells. It was voted "Allergen of the Year" (2008) by the
American Contact Dermatitis Society. Nickel reactions usually occur upon contact with foods
high in Nickel, or with jewelry, tools, and orthodontic braces and retainers.
INFLAMMATORY DIGESTIVE DISEASES
Inflammatory digestive diseases can be a progression of food allergies, or can be caused by
bacterial or parasite infections. These include: Irritible Bowel Syndrome, Inflammatory Bowel
Disease, Crohn's Disease, advanced Celiac Disease, and Colitis of various types.
Food allergies can progress to Inflammatory diseases and finally to autoimmune conditions.
These involve an immune response (antibodies) to a foreign substance, but a response which
also inadvertantly attacks one of the patient's internal organs. These include: Lupus,
rheumatoid arthritis, multiple sclerosis, fibromyalgia, diabetes Type I, Crohn’s Disease, Addison's
Disease, Sjorgren's Syndrome, endometriosis, Hashimoto's Thyroiditis, and other inflammatory
conditions. Therapies are based on individualized diet and supplement programs.
GENERAL REFERENCES for FOOD ALLERGIES
1. Laura Power, PhD. Biotype Diets System, Journal of Nutritional & Environmental Medicine. Jan
2. Dean Metcalfe MD, Hugh Sampson MD, Ronald Simon MD. Food Allergy: Adverse Reactions
to Foods and Food Additives. 2nd Edition. Blackwell Science, Cambridge, MA. 1997.
3. Janice Joneja, PhD, RDN. Dietary Management of Food Allergies & Intolerances. 2nd Edition.
J.A. Hall Publications, Vancouver, B.C., Canada. 1998.
4. James Breneman MD. Basics of Food Allergy. 2nd Edition. Charles C Thomas Publisher,
Springfield, Illinois. 1984.