The Genomic Diet (ebook on line in English)

Allergies and food intolerances

allergies and food intolerances



ALLERGY AND FOOD INTOLERANCE

The Genomic Diet: 9st chapter  Allergies and food intolerances

The terms allergies and food intolerances, as we identify today, creates noise in our digestive system.
These two words are, however, often misused.

To better understand the difference between allergy and food intolerance, we need to understand the difference between IgE and IgA.

IgE, IgA, (Ab) antibodies are proteins produced by lymphocytes in response to antigens (Ag).

IgE and IgA are the response to antigens (Ag) introduced into the human body or with whom they have come into contact with.

The Ab antibodies are the border guards. Antigens Ag are people who arrive at the border without identification.

Specific antibodies, such as IgE, causes a local allergic reaction. The effects are localized in the skin, eyes, respiratory system, and in the first part of the gastrointestinal tract: mouth and esophagus.

IgA antibodies are caused by gastrointestinal intolerance and are in the apparatus as well as in the respiratory tract.

This location allows them anyone who is not a physician to understand at a glance what would happen if a person is in an allergic state or intolerance.

Specifically, if we assume a food makes the skin wheal, causes irritation, tingling in the throat or runny nose, we say that the person is allergic to it. We must immediately remove the person from the allergen and, in case of shortness of breath with constriction of the glottis, bring him or her to the nearest emergency room for treatment of the case.




Allergies and food intolerances

The difference between allergies and food intolerances is an allergy is an immediate response, dose-dependent, and severe in the body and is mediated by IgE. This intolerance, instead, is a delayed response mediated by IgA.

This delay can be as long as hours and even days and unlike an allergy, it’s not dose dependent. This delay in symptoms and illness makes it very difficult to identify which foods or combinations of foods have led to the general reaction.

The Anglo-Saxons coined term “allergy.”

They indicated intolerance as “delayed allergy.”

In several instances, the person suffering the allergy didn’t even have time to finish the food immediately before difficulty swallowing, bronchospasm, and mucosal edema, vasodilatation, and increased capillary permeability occurred.
It can also occur after a few hours with itching, hives, to be later replaced hypotension, nausea, diarrhea, vomiting and abdominal pain.

You can feel nasal itching in your eyes and palate, as well as swallowing difficulties. A loss of consciousness may also happen. The patient has to undergo emergency treatment.

It’s interesting to know that the allergic woman, during pregnancy, did not suffer from some of the allergens that usually triggered her allergic reactions.

This may be due to the fact that her body has turned off her genes that produce chemokines that recruit immune T cells that should attack the fetus and placenta.
This important study was done by the NYU School of Medicine in the United States and published in “Science.” It could also be the basis to solve one of the biggest problems of transplant rejection.



When I ran a test on food overload, the person who was to undergo the test frequently said:

“I’m person with many allergies and food intolerances.

I can’t eat wheat, melon, watermelon…” and so on.
It usually confused me and left me wondering what symptoms the person would feel if he or she eats an apple. They usually answer me:

” No! My doctor told me not to eat them because I am allergic to birch!”
In nature, there are foods during certain seasons that can exacerbate a disease due to cross-reactivity.

The cross-reactivity, or cross-allergy, is due to the pollen of the allergen. Cross-reactivity is hardly present during other times of the year.

Cross allergies are frequently detected during pollen seasons. Various plant foods release their pollens which increases intensely in their flowering period. The results are sensitivity to pollen, allergies towards the subject, and the production of specific IgE antibodies that bind to specific receptors on the cell membrane of mucosal mast cells that reside in the oral cavity. When the subject is sensitized by allergens, which in this case can be a pollen in spring, a fruit, or a food considered cruciate, it is recognized for its “similarity “to molecular IgE specific for the allergen.
It can thus trigger oral allergy syndrome.




 

The Oral Allergy Syndrome is followed by immediate symptoms at contact point with the food. Symptoms include itching, burning, swelling, and swallowing disorders until the pharynx becomes constricted, and, very rarely, anaphylactic shock.

Symptoms can occur after 15-60 minutes. The skin develops rashes and angio edema, respiratory problems such as rhinitis, asthma, conjunctivitis, and gastrointestinal symptoms.In the composition of foods, we must take into account pan allergens, molecules that exhibit a feature shared by other species. These can cause allergies to foods if it’s distant from our eating habits. An example is an allergen found in rubber latex, in kiwis, and in banana. Eating fruit and vegetables regularly increases tolerance recovery by stimulating our immune system and decreasing the risk of hypersensitivity.
It’s also important not to completely remove year-round food that creates cross-reactivity in order to avoid into that “tunnel” of allergies and food intolerances  from where you won’t be able to go out anymore.

The remains found in individuals who are sensitive to a food must be very careful when eating these sorts of food. These people are also more prone to developing new allergies and intolerances. They become allergic or intolerant to many foods and their options become more and more limited.

Thus, we have the “total intolerance of intolerance syndrome to the intollerance”The exclusion of a food solves a disease that creates a nutritional deficit. It falls in the complete exclusion of food intolerance.Cross-reactivity should be kept in mind during the period of pollination and should be regarded as a recovery from tolerance.

The reduction of the reactivity of the immune system, thanks to the introduction of small amounts of allergenic foods, is not without trouble. However, it can lead an individual to recover the state of well-being or a forced exclusion of foods which are considered harmful.



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