food allergies Archives - Amazing Health Advances

Understanding the difference: “Food Allergies and Food Intolerance”

The AHA! Team — Fri, 16 May 2025 05:27:31 +0000

Ramon Tomey via Natural News – “Food Allergies and Food Intolerance” by Dr. Jonathan Brostoff and Linda Gamlin Food Allergies and Food Intolerance: “Food Allergies and Food Intolerance: The Complete Guide to Their Identification and Treatment” by Dr. Jonathan Brostoff and Linda Gamlin highlights the critical differences between food allergies (e.g., Jane’s life-threatening peanut allergy) and food intolerances (e.g., Susan’s digestive and chronic health issues), emphasizing the need for tailored approaches to diagnosis and management. Through stories like Jane’s and Susan’s, the authors illustrate the impact of these conditions on quality of life, showcasing the importance of vigilance (e.g., carrying an epinephrine syringe) and natural approaches (e.g., elimination diets) for effective management. The book traces the historical evolution of the term “allergy” and critiques the narrow medical definition, advocating for broader recognition of delayed or masked food allergies and the complexities of IgE-mediated versus non-IgE reactions. Misunderstandings between food allergies and intolerances can lead to dangerous mismanagement (e.g., following incorrect protocols) or unnecessary stress, underscoring the need for clearer communication and education. The authors stress the importance of embracing diverse medical perspectives, fostering constructive dialogue and improving access to treatments, empowering individuals to take control of their health and improve global health outcomes. Identification and Treatment “Food Allergies and Food Intolerance: The Complete Guide to Their Identification and Treatment” by Dr. Jonathan Brostoff and Linda Gamlin is a comprehensive resource that sheds light on the critical differences between food allergies and food intolerances. Through real-life stories and scientific insights, the book emphasizes the importance of understanding these conditions to safeguard health and improve quality of life. The book begins by illustrating the stark contrast between food allergies and intolerances through the experiences of two individuals: Jane and Susan. Jane, an atopic individual with a family history of allergies, suffered from severe allergic reactions, including life-threatening responses to peanuts. Her story highlights the need for vigilance and preparedness, as she now carries an epinephrine syringe to manage potential emergencies. In contrast Susan’s chronic health issues, such as digestive problems, migraines and joint pain, were linked to food intolerances. Through an elimination diet, she identified trigger foods like milk, wheat and tomatoes, which significantly improved her symptoms. Susan’s journey demonstrates the transformative power of natural medicine and alternative approaches to health. The book delves into the evolving definitions of food allergies and intolerances, tracing the term “allergy” back to its origins in 1906. Initially, “allergy” referred to altered reactivity to environmental factors, but over time, the medical community narrowed its definition to immune system reactions detectable through skin-prick tests. This shift excluded delayed or masked food allergies, where symptoms appear hours or days after consumption. The authors argue for a broader interpretation of “allergy” to include these cases, advocating for recognition and dialogue within mainstream medicine. The confusion over terminology has led to misunderstandings among patients. For example, those with immunoglobulin E (IgE)-mediated allergies might follow procedures meant for food intolerance patients, which can be dangerous. Conversely, individuals with food intolerances may adopt overly cautious behaviors, causing unnecessary stress. The discovery of IgE in the 1960s was a breakthrough in allergy research. However, not all delayed food reactions involve IgE – further complicating the debate over definitions. The book also highlights the struggles faced by medical professionals advocating for broader interpretations of allergies and intolerances. Some have been forced out of traditional research spheres, continuing their work in private practice. This underscores the need for constructive dialogue and recognition of diverse perspectives in medical research and practice. Ultimately, “Food Allergies and Food Intolerance” emphasizes the importance of understanding personal health needs and exploring alternatives beyond traditional medical institutions. It calls for a focus on achieving constructive results rather than engaging in semantic debates, advocating for better recognition and access to treatments for those affected by food-related health issues. By fostering understanding and embracing diverse perspectives, the book aims to improve health outcomes worldwide, empowering individuals to take control of their well-being and enjoy life without constant worry. Watch this video about the book “Food Allergies and Food Intolerance: The Complete Guide to Their Identification and Treatment” by Dr. Jonathan Brostoff and Linda Gamlin.” This video is from the BrightLearn channel on Brighteon.com. Sources include: Brighteon.ai Brighteon.com To read the original article, click here

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10 Warning Signs of a Food Allergy in Children and Adults

AHA Publisher — Wed, 03 Feb 2021 08:00:03 +0000

Sara Middleton via NaturalHealth365 – Food allergy is on the rise – in a big way. According to Food Allergy Research and Education (FARE), the prevalence of food allergy in children increased by a whopping 50 percent between 1997 and 2011. As it stands now, 1 in 13 American kids and 1 in 10 American adults have at least one food allergy. Now, new research published in Cell adds to the mounting pile of evidence that shows environmental toxins, processed food, and other modern-day factors are partly to blame for this growing public health concern. Too Much of the ‘Bad” and Not Enough of the “Good” Cause the Food Allergy Epidemic Among Children A food allergy is an inappropriate immune system response to proteins in food that are normally harmless. Common foods known to trigger allergic reactions include wheat, soy, sesame, egg, tree nuts, peanuts, and shellfish. Why are so many more people suffering allergic reactions to food these days? A team of Yale researchers recently investigated this very question. Based on immunobiological data, they’ve proposed several concepts. First, modern Americans are exposed to a significant amount of environmental chemicals, like pesticides, additives in processed foods, and even dishwashing detergent. These toxins, the researchers say, naturally trigger protective reactions from the immune system. Unfortunately, since compounds are frequently in or on the food we eat, the immune system may also begin mistakenly attacking proteins in food as if the proteins themselves were toxic – a phenomenon that the study’s co-author Ruslan Medzhitov has referred to as “guilt by association.” Second, many Americans aren’t being exposed to various parasites, and bacteria normally present in the environment, thanks to the overuse of antibacterial soaps, antibiotics, and other excessive hygiene practices. But natural microbial exposure is actually an important way for the human immune system to learn how to protect itself and neutralize real threats. Plus, natural exposure to environmental microorganisms supports a healthy, diverse, and robust gut microbiome, which is closely tied to immune health. So, in our overly-sterilized environment, many people’s immune systems are becoming hypersensitive, and their gut bacteria are being thrown out of balance – making their immune systems more likely to respond inappropriately to otherwise harmless food proteins. In other words: Foods are becoming intolerable to a growing number of people because we are constantly being exposed to more of what isn’t helpful (toxins, chemicals) and less of what is helpful (microorganisms naturally found in the environment). This suggests, of course, that minimizing our exposure to toxins, avoiding processed foods, and resisting the urge to excessively sterilize our surroundings are all useful strategies for reducing the risk of food allergy. Know These 10 Warning Signs and Symptoms of a Food Allergy Most people who have a food allergy will experience symptoms within a few minutes after consuming the food, although some symptoms take several days to develop. Look out for these symptoms: Hives (raised, itchy, and/or red skin rash) Tingling or itching in the mouth Abdominal pain Diarrhea Nausea and/or vomiting Hay fever-like symptoms (e.g., sneezing, itchy eyes) Difficulty swallowing Shortness of breath or wheezing Swelling around the mouth and face Dizziness or lightheadedness Some of these symptoms – including dizziness, swelling of the mouth or tongue, dizziness, and difficulty breathing – could indicate anaphylaxis. Anaphylaxis is a serious and life-threatening allergic reaction that affects about 1 in 50 Americans. Bottom line: Do not take these symptoms lightly. Call your healthcare provider or, if you must, 911 immediately if you or a loved one experiences any of these symptoms. Remember, fast action can be lifesaving. Sources for this article include: ScienceDaily.com Cell.com NHS.uk Foodallergy.org To read the original article click here. For more articles from NaturalHealth365 click here.

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Can you Treat a Food Allergy by Altering the Gut Microbiome?

AHA Publisher — Sat, 04 Jan 2020 08:00:56 +0000

Sally Robertson, B.Sc. via News-Medical Net – Food allergy refers to an abnormal immune reaction to harmless proteins in food (referred to as allergens) that repeatedly occurs on exposure to the proteins and causes mild to severe symptoms, ranging from an itchy mouth through to the life-threatening allergic reaction anaphylaxis. The prevalence of food allergy has increased worldwide over the last two decades, with approximately 8% of children and 5% of adults now living with an allergy worldwide. A food allergy can be mediated by the immunoglobulin (antibody) IgE, or it may not be mediated by IgE. In America, the prevalence of IgE-mediated food allergies among children increased by 50% between 1997 and 2011. When an allergy is mediated by IgE, these antibodies target and bind to immune cells, which causes histamine to be released. This triggers an allergic reaction. Allergies that are not mediated by IgE are triggered by different immune system pathways. Symptoms of those allergies develop more slowly, sometimes over the course of several days, and symptoms tend to be confined to the gastrointestinal tract. How Is the Gut Microbiota Involved? Many studies have pointed towards changes in the gut microbiota (dysbiosis) as playing an important role in the development of food allergy. Researchers have identified various factors that are responsible for the dysbiosis associated with a food allergy, including cesarean delivery, antibiotic use, lack of exposure to microbes during early childhood, and a high fat/low carb diet. Although the prevalence of food allergy has risen significantly, treatment options are limited. Current recommendations include avoiding any foods known to induce allergy and having epinephrine ready to administer if exposure does occur. However, these approaches do not address the actual cause of the allergy. Immunotherapy, where allergic individuals are exposed to low, increasing doses of a food trigger over time so that they can build tolerance, is a more recent approach, but it is only effective in some cases. Effective Treatment Approaches Are Needed Given the increasing incidence, the severity of symptoms, and the economic impact of food allergy, there is a significant need to address the role that the gut microbiota plays and to develop effective approaches that will stimulate tolerance of food allergens. Modulation of the gut microbiota may alleviate food allergies and potentially restore tolerance to allergens. Differences in Gut Flora Between People With and Without a Food Allergy The association between food allergy and diet seems to begin during early childhood; researchers have found that infants who consume a diet rich in vegetables, fruit, and food cooked at home in the first year after birth are less likely to develop a food allergy than infants who eat less of these foods. Furthermore, research has shown that the average American diet, which is rich in refined carbs and low in key nutrients is associated with a greater risk of developing a food allergy. Researchers have observed significant differences in the gut microflora of people with and without a food allergy. Healthy gut flora is made up of a wide array of commensal bacteria, including Bacteroides, Enterobacteria, Bifidobacteria, and Lactobacilli. Interaction between these bacteria and the intestinal immune system “trains” the body to tolerate food triggers. Studies of children and infants have shown that certain changes in the make-up of the gut microbiome are associated with the development of food allergy. Decreases in the level of Lactobacilli and increases in the level of Staphylococcus aureus have been linked to egg allergy and to milk allergy. Furthermore, taking Lactobacilli and Bifidobacterium supplements during pregnancy has been shown to prevent atopic sensitization to food allergens among infants predisposed to food allergy. One study showed that among infants with a cow’s milk allergy, supplementation with the bacterium Lactobacillus rhamnosus helped the infants to tolerate milk protein and reversed sensitization. Among older children with this allergy, supplementation with this bacterium increased the production of the anti-inflammatory cytokine IL-10 and relieved symptoms of allergy. According to a meta-analysis, children who took Lactobacillus and Bifidobacterium during early life were a decreased risk of atopic sensitization Probiotic Supplementation Probiotics (substances that promote the proliferation of microorganisms) alleviate food allergy via several mechanisms. They increase the number of commensal gut bacteria that interact with the gut’s immune system to help it tolerate food. They also reduce the permeability of the gut lining, reducing the uptake of antigens (molecules that bind to antibodies) in the gut lumen. In addition, they modulate the immune system in a way that means it favors an immune response that alleviates allergic symptoms. Prebiotics Supplementation Prebiotics are compounds that increase the action of probiotics by inducing their growth in the gut. A number of studies have demonstrated a link between prebiotic supplementation and a lower incidence of allergic conditions. Nutrient-Rich Diet Following a diet rich in nutrients such as vitamins C, zinc, and beta-carotene have been linked to a reduced risk for food allergy. By contrast, a diet rich in refined carbs and food additives may increase susceptibility to food allergy. Genetically Modified Foods Although there is no conclusive evidence to date, some researchers suspect that eating genetically modified foods can predispose to food allergy due to the modified proteins in these foods potentially being allergenic. The Future Research into the immune mechanisms underlying food allergies has surged in parallel with the exponentially increasing rate of food allergy prevalence. Today, most researches agree that the body’s intestinal microbiota plays a big role in how the immune system reacts to food allergens. Scientists have made significant progress in identifying the connections between the gut microbial composition and predisposition to food allergy. Future research into the differences in microbial make-up between food-allergic individuals and non-allergic individuals will also help demonstrate the causal relationship between the microbiome and food allergy, as well as help to determine which children may or may not outgrow their food allergy. To read the original article click here. Sources Could Manipulating the Microbiome Treat Food Allergies? The Scientist 2019. Jef Akst. Available at: www.the-scientist.com/…/could-manipulating-the-microbiome-treat-food-allergies–66105 The Gut Flora-Food Allergies Connection. Kresser Institute 2017. Chris Kresser. Available at: https://kresserinstitute.com/gut-flora-food-allergies-connection/ Berni, R et al. Gut Microbiota as a Target for Food Allergy. JPGN 2016; 63(1S): S11 – S13. doi: 10.1097/MPG.0000000000001220 Available at: journals.lww.com/…/articleviewer.aspx

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New Device Can Sniff Out Deadly Food Allergens in 30 Seconds

AHA Publisher — Sun, 10 Nov 2019 08:00:37 +0000

Brian Blum via Israel21c – Food allergies are rising dramatically around the world. One startup thinks it may have the solution – a device that acts like a mini nose sniffing food for dangerous allergens. In a horrific story of terror at 10,000 feet, an 8-year-old girl with severe food allergies was exposed to pistachio shells that had been left, unbeknownst to her and her usually vigilant parents, in the seatback pocket of the row in front of her during a harrowing 2014 airplane ride home. The girl’s throat swelled – she was going into anaphylactic shock – and, despite her parents immediately injecting her with an emergency shot of epinephrine, she remained highly agitated during the remaining three hours of the flight. The flight attendants “didn’t take it seriously,” refusing to inform the pilot or consider an emergency landing, the girl’s mother said, “Mommy, I don’t want to die,” the girl repeated to her mother. Ultimately, they made it to their destination and the girl survived, but the trauma of traveling with food allergies is something that many people all over the world experience. Food allergies are serious business. In the United States alone, 32 million people suffer from allergies from a variety of foods, with peanuts being the most common. This results in some 300,000 emergency visits a year – a new visit every three minutes. The U.S. Centers for Disease Control and Prevention says that 6% of children under the age of 18 have food allergies, an increase of more than 50% in the last decade alone. Worldwide, around 250 million people have food allergies. What’s needed is a fast and inexpensive way to scan one’s surroundings such as a plane, a school classroom or, when dining out, a plate of food served in a restaurant, for potentially fatal allergic triggers. That’s what an Israeli startup, Allerguard, is doing. A Virtual Nose The company is developing a small device, the size of a TV or air-conditioner remote control, that acts as a kind of virtual nose, sniffing the environment for specific allergens. That’s a very different approach than Allerguard’s main competition, Nima, which requires that users take a sample of solid food and insert it into Nima’s portable device. “If you’re in a restaurant with your friends sitting next to you, it’s embarrassing to mess around with your food,” Allerguard CEO Shai Hershkovich tells ISRAEL21c. That’s especially true for teenagers. “We needed to invent something that people with food allergies will actually use. The user experience must be very good. Innovation by itself will not work.” The reason Nima needs a physical sample is that it is running its chemical analysis on the proteins in the food, which are solids. Allerguard, by contrast, “smells” a dish, scanning for allergens in a gaseous form. “Allerguard analyzes the scent of the food, then alerts the user when a specific chemical signature is detected,” Hershkovich explains. Russian Roulette This gives Allerguard another important advantage: it can analyze an entire plate of food. “If there is only a tiny crumb of peanut, a few drops of soy sauce or a small number of sesame seeds, the chance of a physical sample detecting it is less than one percent,” Hershkovich says. “It’s like Russian Roulette,” playing with a food allergy sufferer’s life. Allerguard’s device is meant to be waved over a plate of food; it delivers results (indicated by a green or red light) in 30 seconds. The design will have to be hip enough for even the most trend-sensitive teenager to use. “It’s a medical device, but we don’t want the user to be labeled as someone with a problem,” Hershkovich explains. “Well brand it as a fashion item.” Part of making it fashionable is price. Hershkovich says the Allerguard device’s target price is $150. You then have to buy single use “cards” to insert for each sensing event. There will be different cards for different food allergies and, ultimately, multi-allergen cards (some 20-30% of people with food allergies are sensitive to more than one food), although the company is starting with the biggest allergy category: peanuts. Allerguard’s cards will be priced under $1. “We don’t want people to worry, should I use it on this dish?” Hershkovich says. “We want everyone to use it every time.” Ideally, users will be able to buy a pack of sensor cards in their local pharmacy. Allerguard is looking into online subscription models, as well. The Allerguard device itself smells the gases but processing is done online – the device will need to send data on the molecular structure it’s sniffed to the Allerguard cloud where artificial intelligence algorithms will determine if it’s safe to consume or not. (That means it won’t work if you’re hiking in a remote part of the Himalayas with no Internet connectivity). Only molecular data is shared, which has the added benefit of making the AI smarter); Allerguard won’t collect any personally identifying information. Founded in 2016, Allerguard’s business headquarters is in Tel Aviv, although its main research facility is on Kibbutz Dalia, near Yokneam, in the lower Galilee. “It’s much cheaper than in the center and I prefer to spend money on R&D activities than on shiny floors,” Hershkovich quips. The company has five employees and has raised a total of $2.2 million, including a $1.5 million round in October. The most recent funding was led by Coshare with participation from the Israel Innovation Authority and eHealth Ventures, a consortium of medical organizations including pharmaceutical giant Amgen, the prestigious Cleveland Clinic, Medison Pharma in Israel and Shanghai Creation Investment in China. That investment got a boost when Allerguard won the eHealth Ventures Digital Health Innovation Award in 2017. Hershkovich and the company’s CTO Guy Ayal came to Allerguard from the semiconductor industry: both worked for TowerJazz, among other high-tech firms. It makes sense for a company building a commercial sensor that combines silicon with chemistry. Indeed, Allerguard’s “cards” can be swapped out like a SIM card in a mobile phone. Allerguard still has another 18 months of R&D ahead, with commercialization adding to the launch timeframe. “It’s a very complex product with many challenges,” Hershkovich admits, “combining hardware with advanced software, semiconductor materials and chemistry.” That makes Allerguard a later entry than Nima, which has been available since 2016 for gluten allergies and since 2018 testing for peanuts. Making Allergy Sufferers Feel Normal An Israeli competitor, SensoGenic, is in beta testing and aims to have a working product by 2022. Another scanner, SCiO from Hod Hasharon-based Consumer Physics works in an entirely different way, using light waves to analyze the chemical properties of everything from food to pharmaceuticals. After an initial consumer push, the company has since pivoted to providing spectroscopy solutions for business customers. Hershkovich envisions Allerguard going beyond questions of life, death and the ER. It’s about allowing a person with food allergies to feel normal. Parents of children with food allergies share stories about restaurants refusing to serve them. “They don’t want to get sued,” Hershkovitz explains. On other occasions, children with allergies can be excluded from parties, events or trips. “Think about how that child feels,” says Hershkovich. To read the original article click here. For more articles by Israel21c click here.

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