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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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Researchers Crack a Key Celiac Mystery

The AHA! Team — Thu, 03 Oct 2024 08:18:59 +0000

McMaster University via Newswise – Where in the body does the gluten reaction begin? People with celiac disease must navigate everyday life by avoiding gluten, a protein in wheat, rye and barley which can trigger painful symptoms in the gut, impede the absorption of nutrients and raise the risk of other serious long-term issues. The autoimmune disorder affects about 1 per cent of the population Its rate of occurrence has roughly doubled in the past 25 years, but there is no treatment available. An interdisciplinary team of medical and engineering researchers centered at Canada’s McMaster University and including colleagues from the US, Australia, and Argentina, has spent the last six years working to unlock a significant piece of the puzzle in the search for a cure: how and where the gluten response begins. It had previously been thought that the inflammatory response to gluten occurred inside the gut wall and exclusively involved immune cells, but In a new paper published today in the journal Gastroenterology, the team has shown there is more to the story. They found that the inner lining of the upper intestine, called the “epithelium” –composed of a variety of cells that are not classically part of the immune system – also plays an active role in directing the inflammatory response to gluten. Using microscopic biomaterials in the laboratory, the team created a biologically functioning model of the intestinal epithelium which allowed the researchers to isolate the effects of specific molecules in the epithelial cells of people with celiac disease. The model allowed the researchers to generate and observe the reactions under controlled conditions, an option that is simply not available in extremely complex gut environments of living beings. They were able to observe how the molecules alert immune cells to the presence of gluten, and to conclude definitively that the epithelium plays a crucial role in activating the immune system in celiac disease. Such a mechanism had been postulated before but was never proven. Answering this controversial question is expected to advance the development of new drugs. “The only way we can treat celiac disease today is by fully eliminating gluten from the diet. This is difficult to do, and experts agree that a gluten-free diet is insufficient,” says Elena Verdu, a corresponding author on the paper who is a professor of gastroenterology and director of McMaster’s Farncombe Family Digestive Health Research Institute. Precisely locating the spark of the immune response could stimulate research into drug delivery to inhibit this newly found role of the epithelium, using drugs already in clinical trials, Verdu says. “This allowed us to narrow down the specific cause and effect and prove exactly whether and how the reaction takes place,” says Tohid Didar, a corresponding author on the paper and an associate professor at McMaster’s School of Biomedical Engineering who holds the Canada Research Chair in Nano-biomaterials. Another significant finding from the study is that after detecting gluten, the epithelium sends stronger signals to immune cells if pathogens are also present. This means that in the future it may be possible to detect the pathogen in a person at risk of developing the disease and inhibit the interactions with gluten and the gut epithelium to prevent the disease, says the paper’s lead author, Sara Rahmani, a PhD candidate in Verdu and Didar labs. To read the original article click here.

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The Chronic Effects of Low-Dose Mercury Exposure

The AHA! Team — Mon, 03 Jun 2024 05:12:24 +0000

Lori Alton via NaturalHealth365 – Although mercury can enter the body through contaminated seafood, vaccines, and emissions from factories and coal power plants, the main source of exposure is dental amalgams. Natural health experts are sounding the alarm on chronic (low-level) mercury exposure, calling it a “biochemical train wreck” and an “under-recognized epidemic.” Mercury, a known neurotoxin, binds to molecules, tissues, and cells in the body and sets the stage for a host of serious chronic diseases – although both the American Dental Association and the FDA continue to minimize and deny its toxic effects. Yet, there are millions and millions of people suffering from mercury poisoning, and neurodevelopmental disorders have surged by over 30 percent in the last decade. What you need to know about mercury exposure Although mercury can enter the body through contaminated seafood, vaccines, and emissions from factories and coal power plants, the main source of exposure is dental amalgams. The World Health Organization (WHO) notes that the typical absorbed dose from amalgams is 100 micrograms a day. One of the most disturbing facts about mercury exposure is its association with neurological disorders, behavioral problems, autism spectrum disorder, and mental illness. Many experts point to the soaring rates of neurodevelopmental disorders in this country as a testament to the toxic effects of mercury. Mercury, which can destroy the protective myelin sheath that covers the nerves, is highly damaging to the neurological system. In fact, researchers report that autism is often accompanied by oxidative stress, mitochondrial dysfunction, and increased inflammation – all of which are consistent with mercury poisoning. In addition, mercury exposure can cause deficiencies and imbalances of essential minerals such as zinc and copper, a condition associated with ADHD. Mercury exposure also interferes with the production and function of various neurotransmitters, including the “calming” body chemical GABA – thereby promoting the development of depression, anxiety, and sleep disorders. Mercury interferes with antioxidant defenses Chronic mercury exposure also depletes nutrients in the body, promoting oxidative stress and interfering with antioxidant defenses. Mercury’s ability to bind to sulfur and selenium severely limits the beneficial oxidation-fighting and cancer-fighting effects of these antioxidant minerals. This interferes with the immune system’s ability to identify cancerous cells and causes it to attack normal, healthy cells, triggering the development of autoimmune disease and cancer. Mercury also binds to glutathione, the body’s premier antioxidant, which is designed to detoxify mercury and other heavy metals. In addition, mercury attacks the disulfide bonds in collagen, triggering arthritis and connective tissue disorders while also damaging the cell mitochondria that synthesize energy. Mercury exposure promotes cardiovascular and digestive diseases Mercury exposure contributes to heart disease by causing the oxidation of blood vessels and creating endothelial dysfunction. In one study of patients with heart failure, mercury levels in the myocardium, or middle layer of the heart wall, were found to be 22,000 times higher than normal. Mercury alters intestinal flora, increasing the presence of undesirable bacteria and pathogens such as candida. Digestion is impaired because of mitochondrial dysfunction. Mercury also increases the risk of food sensitivities, especially gluten and casein, and contributes to a “leaky gut.” As if this weren’t damaging enough, chronic exposure to mercury is linked with insulin resistance, hypoglycemic symptoms, and metabolic syndrome – a constellation of unhealthy conditions that include high blood pressure, high blood sugar, excess abdominal fat, and excess levels of LDL cholesterol. Susceptibility to mercury varies with the individual Vulnerability to mercury depends on a variety of factors, including exposure, nutrient status, lifestyle, and genetics. Over the last ten years, however, researchers have documented over a dozen common genetic variations that cause increased vulnerability to mercury toxicity – and many more are likely in existence. It can be difficult to diagnose mercury toxicity, as mercury can accumulate throughout the body without showing up in blood, urine, or hair. In addition, symptoms of mercury toxicity are common to many other illnesses and may appear long after exposure. Following a nutrient-dense diet and taking supplements advised by a knowledgeable holistic physician can help modulate the effects of mercury exposure. But, the bottom line is: if you have mercury-based, “silver” fillings in your mouth … get them removed (as soon as possible) by a qualified (holistic) dentist and begin the process of mercury detoxification – slowly and consistently. You can search for a holistic dentist at this web site: IAOMT.org. In addition, in terms of good food, high-quality fats, organ meats such as liver, organic olive oil, and bone broth can help replace depleted minerals and amino acids, while probiotic foods such as sauerkraut and kimchi can help restore the balance of friendly bacteria in the intestine. Foods high in vitamin C can provide antioxidant benefits and rebuild damaged collagen, with Brazil nut, sesame, and pine nuts helping to replace magnesium, zinc, and selenium. Obviously, if you’ve been poisoned with mercury, the process of detoxification will take some time and effort. But, remember, your future health depends on you taking action today. Editor’s note: Discover the best ways to remove toxic mercury from the mouth and correct other dental problems, own the Holistic Oral Health Summit created by NaturalHealth365 Programs. Sources for this article include: NIH.gov Townsendletter.com To read the original article click here.

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What Role Do Food Additives Play in Celiac Disease?

AHA Publisher — Mon, 23 Nov 2020 08:00:46 +0000

Ratan-NM, M. Pharm. via News-Medical Net – Celiac disease is an autoimmune disease in which gluten ingestion results in damage to the lining of the small intestine. The damage to the small intestine leads to nutritional deficiencies and various disease conditions. Celiac disease is found in genetically predisposed individuals when they consume grains such as wheat, oat, barley, etc. Celiac disease, if left untreated or undiagnosed, can lead to serious complications. Though the exact cause of celiac disease is unknown, certain genes have been held responsible for its development. The primary treatment for celiac disease is a gluten-free diet. One in 100 people are affected by celiac disease worldwide; however, recent studies show an increase in celiac disease prevalence. Food processing is said to play a key role in the increased prevalence; evidence suggests that certain food additives can trigger autoimmune attacks, which may lead to celiac disease. What are the symptoms of celiac disease? Celiac disease is associated with around 200 symptoms, making it difficult to make an exact diagnosis. The symptoms may occur in the digestive system or other parts of the human body. There is also a possibility of being asymptomatic and still test positive for the disease when a blood test is done – the reason for this is yet to be deciphered. The symptoms can differ between adults and children, with children being more prone to digestive symptoms. Some common symptoms of celiac disease are as follows: abdominal bloating and pain chronic diarrhea, constipation, vomiting pale, foul-smelling, or fatty stool iron-deficiency anemia weight loss fatigue bone or joint pain seizures or migraines missed menstrual periods canker sores itching and rash Role of food additives in celiac disease Food additives are substances added to improve the taste, safety, and appearance of food products. Food additives can be derived from animals, plants, minerals, and synthetic sources. There are three major classes of food additives – flavoring agents that improve taste or aroma, enzyme preparations, and other additives for preservation, coloring or sweetening. According to the World Health Organization (WHO), food additives need to be safe and approved before use. Though food additives are generally safe, recent research shows a link between the increased prevalence of celiac disease and the consumption of certain food additives. Food additives in the form of metal nanoparticles Food additives in the form of metal nanoparticles affect the immune system and intestines by making the intestinal walls more active and responsive to gluten. This action of the metal nanoparticles is said to increase celiac disease risk, especially in genetically predisposed individuals. The mechanisms linking metallic nanoparticles with celiac disease are as follows: Impairment of the intestinal barrier may cause gluten peptides to permeate the submucosa and cause celiac disease. Effect on microbiota could also cause celiac disease; however, further studies are needed to prove this link. Interaction with the immune system- Nanoparticles can trigger hyperactivation of the immune system, which may be a possible cause for autoimmune disorders such as celiac disease. Transglutaminase and celiac disease Microbial Transglutaminase (mTGs) is a commonly used food additive. Microbial transglutaminase is used due to its ability to increase products’ juiciness, water retention capacity, emulsifying properties, stability, and elasticity. Recent studies show a possible link between microbial transglutaminase and celiac disease. Microbial transglutaminase can generate autoimmune response and can also increase the immunogenicity of gluten peptides. Conclusion Though studies point to a possible link between food additives and increased prevalence of celiac disease, more studies are required to ascertain the exact mechanism responsible for this pattern. Given the potential risk, experts recommend all foods processed with these food additives to be labeled appropriately. Consumers are also suggested to check labels to avoid being at risk of celiac disease. Sources Mancuso, C., et al. (2019). Food additives can act as triggering factors in celiac disease: Current knowledge based on a critical review of the literature. World journal of clinical cases, 7(8): 917–927. Torsten M., et al. (2018). Microbial Transglutaminase is immunogenic and potentially pathogenic in pediatric celiac disease. Frontiers in Pediatrics. 11(6):389. Celiac Disease Foundation. Available on: https://celiac.org/about-celiac-disease/what-is-celiac-disease/ World Health Organization. Available on: https://www.who.int/news-room/fact-sheets/detail/food-additives To read the original article click here.

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Consumer Safety: FDA Issues Final Rule to Establish Compliance Requirements for Foods Labeled “Gluten Free”

AHA Publisher — Thu, 13 Aug 2020 07:00:17 +0000

U.S. Food and Drug Administration via News-Medical Net – [Yesterday], the U.S. Food and Drug Administration issued a final rule to establish compliance requirements for fermented and hydrolyzed foods, or foods that contain fermented or hydrolyzed ingredients, and that bear the “gluten-free” claim. The rule pertains to foods such as soy sauce, yogurt, sauerkraut, pickles, cheese and green olives. Distilled foods, such as distilled vinegars, are also included in the final rule. “These new compliance requirements for labeling a product ‘gluten-free’ will protect individuals with celiac disease, an incurable, hereditary disorder that millions of Americans, including myself, live with. The FDA’s final rule helps to ensure common products labeled ‘gluten-free’ really are gluten-free, equipping consumers to make the best choices for their health and their families.” (Alex Azar, HHS Secretary) The final rule adds compliance requirements for hydrolyzed or fermented foods that use the “gluten-free” labeling claim, since gluten breaks down during these processes and currently available analytical methods cannot be used to determine if these products meet the “gluten-free” definition. The rule requires manufacturers of these food products to make and keep records providing adequate assurance that: the food meets the definition of “gluten-free” before fermentation or hydrolysis; the manufacturer has adequately evaluated the potential for cross-contact with gluten during the manufacturing process; and if necessary, measures are in place to prevent the introduction of gluten into the food during the manufacturing process. The rule also discusses how FDA will verify compliance for distilled products. The definition of “gluten-free,” established in 2013, is not changed by this new final rule. “The FDA continues to work to protect people with celiac disease, which impacts at least 3 million Americans. The agency has taken a number of steps on this front by first establishing a standardized definition of ‘gluten-free,’ and now by continuing to work to ensure manufacturers are keeping the products that are labeled with this claim gluten-free.” (Stephen M. Hahn, M.D., FDA Commissioner) Gluten is a mixture of proteins found in wheat, rye and barley that may cause adverse health effects in people with celiac disease. For those with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of people with celiac disease to absorb nutrients and puts them at risk of other serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature and intestinal cancers. To read the original article click here.

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