DIET & FOOD ALLERGIES

        SPECIALTIES: Diet & Food Allergies Maldigestion Autism & ADHD Chronic Fatigue Neurological & Mood

FOOD ALLERGIES

FOOD & RELATED REACTIONS

Type 1: IgE - Immediate Allergies

• Food Intolerances

Type 2: Lectins - Food Allergens

• Histamine Intolerance

Type 3: IgG - Delayed Allergies

• Opioid Peptides (Morphins)

Type 4: T-cells - Delayed Allergies

• Chemical Sensitivities

Type 5: IgD - Fever Allergies

• Inflammatory Digestive Diseases

Type 6: S-IgA - Secretory Antibodies

• Autoimmune Conditions

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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

Therapies for food allergies and other food reactions include: substituting safe foods, normalizing

acidosis, restoring antioxidants, and supplements for reducing inflammation and balancing the

immune response.

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

digestion.

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

FOOD INTOLERANCES

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

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.

CHEMICAL SENSITIVITIES

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.

AUTOIMMUNE CONDITIONS  

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.

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GENERAL REFERENCES for FOOD ALLERGIES

1. Laura Power, PhD.  Biotype Diets System, Journal of Nutritional & Environmental Medicine. Jan

2007.

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.