Food allergies are caused by IgE antibodies made for specific foods that an individual has for some reason developed because their body has misinterpreted the food (s) as a foreign protein invaders. The presence of IgE antibodies specific for the food a person is allergic to the results of an immediate immune reaction of the body for food when you eat. The IgE antibody binds its specific food protein and initiates the reactions in the body including the release of chemicals such as histamine which can cause symptoms of itching, swelling, wheezing or shortness of breath, skin rash or hives, and if severe shock resulting in death if not reversed. Vomiting and diarrhea can occur but are less common.

Testing for the presence of allergy to a food or food may be done by blood test or skin test, or both. One of the most common blood test is the RAST test that looks for the presence of specific IgE antibodies to common food allergens and other foods on the basis of a story suggesting that a particular food is suspected. Skin testing is done by injecting or applying extracts of the policy and any suspected food (s) to bite or scratch the skin and trying to diagnose “beehive”, as the reactions to the site of the suspected food. The most common food allergens are peanuts, cow’s milk, wheat, corn, soy, shellfish, eggs, nuts, chocolate, pork, tomatoes and citrus fruits.

The terms of food intolerance and sensitivity are commonly used interchangeably. They refer to a group of reactions that occur are not the food that caused IgE antibody. In more general terms refer to any unpleasant or adverse reaction that occurs after a food is eaten.

Food allergic reactions that are not in question may have a variety of causes. A particular food can not be tolerated because it is not digested properly due to an enzyme deficiency. Lactase, the enzyme that digests the milk sugar or lactose, is present on the surface of cells lining the intestine. lactase deficiency may be hereditary or acquired. It commonly occurs when the intestinal lining is damaged. Since the enzyme lactase is the outermost part of the ‘intestines are more vulnerable to injury. For example, after intestinal flu or untreated celiac disease, lactose intolerance is common. enzymes of sugar may be deficient or intestines may simply be overwhelmed by too great a load of sugar at once. A classic example is the “Big Gulp” syndrome when someone drinks a cola beverage giant also experience the “stomach ache” from the huge amounts of fructose. Large amounts can not be handled in the intestine and results in bloating, urgency and terrible diarrhea.

Lack of digestive enzymes released in the intestine may cause poor digestion of food. For example, when the pancreas gland is damaged (pancreatitis) chronically, usually from chronic alcohol abuse, or is congenitally deficient or malfunctioning (eg, cystic fibrosis). The lack of pancreatic enzymes that results in malabsorption, especially fats, that cause symptoms of diarrhea and weight loss. abnormal gut bacteria types and levels, also known as dysbiosis, and abnormal levels of excess “bad” bacteria or the presence of bacteria in the upper small intestine where little or no bacteria normally occur (bacterial growth) can interfere with digestion, absorption or cause fermentation of food, with symptoms of abdominal pain, bloating, gas and diarrhea.

Some foods and food additives have a direct toxic effect on the gastrointestinal tract. Additives such as MSG and sulphites can cause symptoms such as hot flashes and diarrhea or the “Chinese restaurant” or “salad bar” syndromes.

All foods contain proteins known as lectins. Some of these proteins are highly resistant to digestion and are toxic to the human intestine, especially if they are not pre-treated by soaking, cooking well, or remove portions toxic. For example, do not adequately wet and baked beans will cause food poisoning, such as illness. There are several foods that have lectins that are poorly tolerated by many humans and are lethal to insects and pests. A researcher Loren Cordain PhD., Author of Paleo Diet, has published numerous studies on how the human intestine is not “evolved” to tolerate many of the foods we eat today, but do not eat in ancient hunters and gatherers “times resulting in many of the disease seen in modern society and the growing epidemic of autoimmune diseases. Many of the “modern” foods that were not part of the diet very old, but make up our diet now have well-recognized toxic or poorly tolerated proteins known as lectins. Examples include wheat germ agglutinin (WGA), casein (cow’s milk protein), peanut agglutinin (PNA), soybean agglutinin (SBA) and tomato lectin (TL) have shown in animal studies to be toxic to the ‘ human intestine. There are few published studies and a bit ‘of active research on the role of lectins in food health and disease.

When the reaction is an immune reaction to a food protein toxicity intestinal damage commonly results, often called “leaky gut” because of symptoms of malabsorption or the entry of toxic food proteins and / or bacterial products in the blood resulting in a variety of adverse health effects. This reaction can cause autoimmunity, the body attacks itself in the intestine or distant organs or tissues. The reaction may be aided by unusual types of bacteria and / or levels in the gut (dysbiosis). The symptoms usually develop over time and a flare in a few hours up to three days after eating the offending food and continue as the food is eaten.

Since the protein in food is usually the cause and proteins can be hidden in other foods, particularly processed foods, and toxicity is more of a delayed reaction and cumulative immune, it is very difficult for the person suffering from this for identify the specific foods as the cause. For example, gluten (wheat protein) and casein (cow’s milk protein) are in many foods and toxic for many individuals. Over time, people sensitive to food proteins as usually become ill and can develop intestinal lesions that enough blood tests for other types of antibodies, IgG and / or IgA, food or specific food proteins, may be blood in the faeces or saliva.

Delayed immune response to proteins in foods (wheat, cow’s milk) which causes intestinal lesions, gastrointestinal symptoms and non-gastrointestinal and autoimmune diseases has increased more than anyone in celiac disease. It ‘an autoimmune disease resulting from ingestion of gluten or wheat-based products of wheat flour (or gluten like proteins in barley and rye). It used to be considered a disease of children and rare, especially in the United States. However, studies have documented blood screening test that is present in about 1 133-1 In100 people around the world if most of those affected are undiagnosed and untreated. E ‘diagnosed with blood screening test positive and confirmed by a characteristic abnormal small bowel biopsy followed by relief of symptoms and the return of’ intestines to normal after a gluten-free diet. No treatment is associated with higher rates of cancer, particularly lymphoma, osteoporosis, anemia, and other complications of malabsorption with consequent reduction in the duration. It is treated with a life-long gluten-free diet. less degrees of gluten intolerance or sensitivity may not be severe enough to cause abnormal blood tests and intestinal biopsies or diagnostic but give rise to symptoms that improve or disappear with a gluten-free diet and can be detected by antibody tests or stool high saliva.

Although injury to the intestinal tissue can be seen visually as abnormal appearing tissue during endoscopic procedures such results are not specific to the cause. The fabric is often normal, and then many times it is not sampled by biopsy, although under the microscope of the injury can be seen, though not specific cause or food. If your doctor is or is not suspected food intolerance or non-routine biopsy of normal appearing intestinal tissue for signs of food intolerance, prejudice can not be found.

The immune-based food allergies are commonly associated with many symptoms that can be both gastrointestinal and out of the intestine and can include bloating, gas, diarrhea (and sometimes constipation), abdominal pain, nausea, fatigue, headache, joint and muscular pain, rashes, loss or weight gain, anemia, or nutritional deficiencies, irritability, depression, brain fog, and the pain of the nerves (neuropathy). These symptoms may be misdiagnosed or mistaken for irritable bowel syndrome, chronic fatigue syndrome, reflux, ulcer, and fibromyalgia, etc., without much thought by the patient or the doctor that can cause food intolerance and elimination of specific foods may be the cure. The most common food allergens are the most common causes of food intolerance reactions.

Generally, most physicians are aware of the symptoms most common food allergies and how and when to test. However, several studies have confirmed the experience of many people that the majority of physicians are not aware of the common symptoms of celiac disease, which blood tests are antibodies and screening of high-risk genes, and which is common and can be diagnosed in adults. That is why the diagnosis is delayed on average more than 11 years in most adults, after many of them have irreversible complications such as osteoporosis, cancer, or other autoimmune diseases. The awareness and acceptance of non-celiac gluten sensitivity and other food allergies to proteins in the medical community is even worse.

Therefore, food intolerance or sensitivity is commonly missed and untreated. Many patients are forced to self-diagnosis through the discovery of the link their symptoms to specific foods fluke, often due to an elimination diet, the recommendation of a naturopath or a friend / relative, or seeking help on the internet or more doctors for help. Hopefully, reading this article is now better understand food allergies and intolerances, why they are often lost and are not a common cause of many symptoms, only the intestine, which usually improve if not resolve once the offending food or foods are eliminated from your diet.

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