What You Need To Know About Food Allergies

 

Food Allergies

 

There is probably no area more controversial and perplexing as suspected

allergies connected with food. These range from sensitivity to food additives,

such as coloring, preservatives, and other foreign chemicals, to plant sources,

to actual hypersensitivity to protein and other constituents of fruits, grains,

nuts, vegetables, or animal foods. Careful detective work and long-term

adherence to dietary regimens are frequently necessary to first diagnose and

then live with food allergies.

 

It is my belief that the stage is set for many food allergies by feeding

patterns in infancy, such as the early introduction of solid foods, the

widespread use of cow’s s milk in prepared formulas, and the relative lack of

mother interest in prolonged breast feeding. Maternal use of drugs which

sensitize the babies in utero or during the breast-feeding period can also

prepare the way for allergic responses to develop.

 

The most common allergy that occurs in infancy is a sensitivity to cow’s

milk. This is often manifested in diarrhea, unusual regurgitation, excessive gas

or colic, or a “failure to thrive.” Usually a change to soymilk formula if breast

feeding is not available will stabilize the situation, although rarely more

restricted and specific formulas have to be devised.

 

A majority of the black and oriental races and lesser percentages of

Caucasians are sensitive to cow’s s milk even in adult life. This, however, is

due to the deficiency of lactase, an enzyme which helps to split milk sugar

(lactose) and render it available for absorption. Diarrhea, excessive gas, and

an acid stool are produced. Simply abstaining from milk is curative. You must

always suspect the diagnosis in order to apply the proper remedy at once,

thus removing the cause.

 

Other people are truly allergic to the proteins of cow’s milk and find

unpleasant symptoms, such as frequent sinus or nasal congestion, related to

the intake of milk. Please note, however, that skin scratch tests for food

allergies are notoriously unreliable as indicators of an individual’s s sensitivity

to the eating of these foods. It appears that the skin is just not a parallel

indicator with the gastrointestinal tract. The only way to be certain in

diagnosing food allergies is through trying an elimination diet.

 

Next to milk as a cause of allergy, chocolate and wheat lead the list.

Usually the grains are less common allergens, but berries (such as

strawberries), nuts, shellfish, eggs, and many other foods can produce similar

symptoms. It is believed by some that symptoms resembling hypoglycemia,

such as episodic weakness and certain mental aberrations (anxiety, panic

attacks, depression, etc.) may be related to food allergies. It must be

acknowledged, though, full proof is lacking to completely confirm this theory

as yet. Nevertheless, eliminating the offending food, then gradually

progressing from a limited diet to a more liberal intake of varied foods will

help bring a return of health and strength, with fewer physical symptoms and

more emotional stability.

 

Sulfites are added to foods to serve a variety of purposes. They preserve

food by killing bacteria and yeasts. They retain color and apparent freshness

by acting as antioxidant. They may also be used to sterilize containers and

arrest fermentation in alcoholic drinks. The label may contain any of the

following listings, all various types of sulfites: sulfur dioxide, sodium sulfite,

sodium bisulfite, potassium bisulfite, sodium metabisulfite and potassium

metabisulfite. Many people are allergic to sulfites, reacting with skin rash or

asthmatic wheezing.

 

Carefully test for allergies with a medically approved method. RAST

(Radio Allergo Sorbent Test) testing offers an easy way to evaluate the blood

for immediate immune reactive (IgE) factors. The more definitive, though

expensive, ELISA/ACT TM (Enzyme Linked Immune Sorbent Assay /

Advanced Cell Test) measures both immediate and delayed responsiveness to

over 300 foods and environmental chemicals. Additional detailed evaluations,

however, may require a period of observation and careful dietary therapy in a

sanitarium or preventive lifestyle institution to isolate specific factors or

undertake dietary trials.