Food Allergies & Intolerances

food allergies

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Food Allergies / Sensitivities

Australia has among the highest rates of allergic disorders in the developed world, with a staggering four million people suffering from at least one allergic disease in their lifetime.

These reactions can be caused by any substance that forces your body’s immune system to overreact and produce antibodies. The main culprit to these allergic reactions is due to the overproduction of Histamine. Histamine is produced by the MAST cells which are found throughout the body. 

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Once histamine is released produces an allergic reaction and many other effects like tachycardia blood pressure reduction, hot flashes, erythema and more. Histamine also serves as a neurotransmitter, carrying chemical messages between nerve cells. If your histamine is high you must avoid frozen meals, coffee, or fermented foods.

Some allergens can also be airborne or through touch on the skin.

Some common allergens include dust, grass, pollen, milk, eggs, wheat, soy products, seafood, fruit, nuts, and mould.

 Recurrent exposure to mould mycotoxins, antibiotics, and chronic stress is a set up for developing food sensitivities and MAST cell/histamine dysfunction which may lead into developing a true allergy that involves IgE antibody production, as well as food intolerances with IgG antibody production.

Food Allergies & Intolerances

Food Allergies & Food Intolerances

Food allergies are a growing concern, with some causing life-threatening reactions known as anaphylaxis. Anaphylaxis is a medical emergency.

A far more common scenario is an adult struggling with a low-grade food allergy/intolerance to, say gluten, and over the years, the hidden allergy/intolerance affects the immune system, which can lead to anything from weight gain, irritable bowel syndrome (IBS), arthritis, mood swings and autoimmune disease.

An unchecked autoimmune disease will mean the gut is in a constant state of inflammation, a breeding ground for chronic illness.

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Some symptoms due to food allergy

  • Tingling around the mouth
  • Hives
  • swelling of the face, mouth (angioedema), throat or other areas of the body
  • Sneezing
  • Wheezing or shortness of breath
  • Lightheaded
  • Nausea
  • Abdominal pain
  • Anaphylaxis (swollen tongue, lips, trouble speaking, difficulty breathing)

 

Any type of food can promote an allergic reaction including fruits, vegetables, meat or gluten. Family history of atopy like asthma, hay fever, eczema, increases the susceptibility to develop an allergic reaction to a number of foods.

Food additives can also contribute to these reactions like the sulphites. Sulphur dioxide (E220) and other sulphites (from numbers E221 to E228). These additives are used as preservatives in a wide range of foods, especially in soft drinks, sausages, burgers, dried fruits, and vegetables.

Benzoates as in Benzoic acid (E210) are food preservatives added to prevent yeast and moulds growing, usually in soft drinks and many other substances, however, can also be naturally found in fruit and honey.

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