Food allergies are unfortunately a very common picture today.

It is assumed that nearly 60% of all adults are sensitive to one, or in most cases more than one, foodstuff.

It’s also interesting that food allergy symptoms change tremendously over the years.

However, what makes it so difficult to recognize and treat a food allergy?

That is precisely the kind of answer we are trying to find in this article.

 

1. Food Allergies and the Early Childhood

 

Allergies are the most frequent hidden cause of the chronic diseases.

They have their roots in early childhood, when the infant is weaned.

Infants are often given cow’s milk instead of mother’s milk.

In most cases this is so called infant Formula in powdered form.

In fact this is “adapted”, but the adaptation only concerns the quantity of fats and protein, but not the right protein.

An infant’s gut is naturally permeable, so that molecules can pass through it which, in an adult, would be prevented.

This means that the infant can add to its body weight very quickly and it has to process all substances as well as possible.

 

2. SOS! Aliens as Food Allergens

 

An infant’s pancreas is not yet capable of producing proteases.

This means that it cannot digest foreign proteins.

Consequently foreign proteins are “allowed through” the gut undigested, and in molecules that are much too large.

Under normal circumstances this would not matter, since at this age the infant should only be receiving its “own protein”, in other words, mother’s milk.

The maximum size of molecules allowed to pass through an infant’s intestinal mucosa is more than twice the size of those digested from an adult’s mucosa.

The size of molecule, however, is already recognized as alien by the immune cells, and is registered as such!

Therefore, as soon as the infant is given foreign proteins its intestinal immune system is alerted and sensitized to these same proteins.

On the one hand, the infant will form memory cells, and on the other, it will also release antibodies.

These are then the cause of symptoms that the food allergy throws up in infants.

 

3. Primary and Secondary Allergens

 

These immune reactions take place in the so called Peyer’s Patches which constitute 95% of an infant’s immune system.

This naturally elevated permeability of the small intestine lasts for 9-12 months, but for 12-20 months in children from families with allergies!

At the same time, the pancreas is only developing slowly and cannot digest foreign proteins – which means breaking them down into small molecules – until 12-18 months age.

This foreign proteins which the infant is given in its food for the first 12-18 months will later become its primary allergens!

A food allergy acquired in infancy remains for the whole of one’s life, even though it may later itself in quite a different way from how it did during childhood.

All food allergens found later on in life are secondary allergens.

Treating them will only make sense later if the primary allergens are also avoided!

 

 

4. The 4 Main Primary Allergens

 

In the Western European food culture we have four main primary allergens:

• cow’s milk protein (especially beta-lactoprotein)
• hens egg protein
• nuts
• cereal protein (gluten).

If the infant is weaned too early, then normally it is giving powdered infant Formula as the substitute.

However, these types of milk contain precisely cow’s milk protein, which has a very high degree of allergenic action and – in an infant – passes undigested through the gut.

This means that the infant will be made allergic to beta-lactoprotein in cow’s milk for its whole life!

If, as well as this, the child is also given sponge-cake with his food, the poor infant will immediately also be rendered allergic to another highly allergenic protein: hen’s egg protein.

A third foreign protein, which very commonly occurs, is nuts, which are added to various powdered milks, or are contained in chocolate.

Thus we very often find hazelnuts and walnuts occurring as primary allergens.

Cereal protein (gluten) is clearly less common, but is sometimes likewise included among the primary allergens.

 

5. Recognizing the Symptoms in Food Allergies

 

It is extremely important to appreciate these connections:

A primary allergy is fixed early on in life, and is frequently not noticed!

Also, the symptoms only relate in a small way to the gut, because they take place in the immune system.

In infancy the picture differs quite considerably from that of childhood, and again from that of adulthood.

The older the person, the more “wishy-washy” the symptoms become – they are increasingly overlaid by other contaminations.

That’s why knowledge of the childhood symptoms can be of a crucial importance!

 

In this video, Sonia Hunt shows us that we can still enjoy our meals even with food allergies.

 

In a food allergy we are dealing with a process which is cellular and transmitted by lymphocytes.

If the food allergen is eaten, it takes 2-3 days for allergic reaction to occur.

In the case of the foods to which we are mainly allergic, these are basic foodstuffs.

This means that, in the three days until the allergic reaction appears, they will have been eaten again, just as before.

Thus the person is constantly exposed to allergens, and therefore is also exposed to a constant subliminal – or even superliminal – allergic reaction.

He will notice a change after a total fast, which means avoiding the allergenic foodstuffs.

Then his symptoms will gradually retreat, and he will notice them more markedly when he consumes that allergen again.

This clearly indicates that his immune system is more reactive and his intestinal mucosa is more intact!

 

6. An Attack on the Immune System on Two Fronts

 

In adults a food allergy expresses itself “covertly” in most cases through a disorder of the immune system.

It may be a matter of weakened immunity or maybe chronic irritation of the immune system.

In most cases these are partly caused by other contaminations or overlaid by them.

What is important, however, is that we are dealing with a chronic irritation of a major part of the immune system.

Just imagine that all the time 70% or more of the immune system is disordered.

It can no longer concentrate properly on other problems, and the processing of other problems is disordered.

This means that, in every chronically sick adult, we should always think of a possible food allergy, even though this is not displaying any direct, proeminent symptoms.

It’s like the food allergy is always, so to say, unleashing “an attack on the immune system on two fronts”.

This is why, in treating chronic diseases we should always carry out a dietary adjustment which avoids the most common food allergies.

 

7. Finally…The Truth Comes to Light!

 

Biological Medicine regards immune disruption principally as a consequence of a food allergy.

This can exhaust the immune system and give a boost to other health problems, cancer being an example, which always has immune disruption in the background.

Thus from 20 or 30 years ago, cancer is successfully treated with a hypoallergenic diet.

 

In this short video Dr. Thomas Rau MD, speaks about the surprising link between food allergies and cancer.

 

The plethora of symptoms and the great multiplicity and the multi-layering of the disease-pictures are the reason why food allergy is not accepted as such by Orthodox medical thinking.

However, if we try to take an honest look beyond the conventional way of thinking, food allergies begin to appear easier to understand and treat.

Have you had to deal with any of these widespread food allergies lately?

 

Irinel Bogdan