Food Allergies: What’s it GUT to do with it?
Take a stroll through your local grocery store and you will without much effort come across product labels that read “gluten-free,” “lactose-free,” or “nut-free.” Why the prevalence of these products? Food producers, along with restaurants, bakeries, and grocery pre-made food departments, have all taken note of changing societal buying norms. The reason: greater awareness among consumers about food intolerances or allergies.
A recent study from the Food Allergy and Anaphylaxis Network suggests that six million children currently suffer from food allergies, while among adults the number is nine million. In the past 10 years alone, the number of individuals suffering from food allergies has increased by 20%, and continues to rise. Although most everyone blames genetics, the manifestations of allergies have proven to be an interaction of poor nutrition, level of immune function, and environmental/chemical toxins.
A food allergy is a disease of the immune system, which is a prominent part of the digestive system, that causes a negative overreaction to a certain substance. The hallmark of food allergies is the production an antibody that when it is bound to the food allergen, causes an inflammatory response. Because of this, the immune system mistakenly attacks the food protein.
The inflammatory response, in most instances, can be positive. It allows your body to heal when trauma occurs to tissue. Let’s say you accidentally cut your finger. You would notice the area around the cut to be painful, red, and swollen. An increase in leukocytes (white blood cells) will target that cut in order to prevent infection. As the healing process continues, it will start to itch and close up until it will look like nothing ever happened. Imagine cutting that same spot on your finger again before it is fully healed. The same healing process will occur. Now, do that over and over again. What this causes is chronic inflammation to that tissue. Switch gears now, and picture this same process in your digestive system. Every time you introduce a food that, for you, is sensitive, it creates an allergic reaction and is the precursor for that inflammatory response.
Unlike inflammation from an injury that eventually heals, chronic inflammation at the systemic level turns into an immune imbalance that slowly damages tissues and organs. Typically, this form of inflammation goes unnoticed (or avoided), leading to possible serious diseases and imbalances in body functions. It is important to be in tune with your body and not ignore signs and symptoms of a potential food allergy. What you cannot see or feel is what is happening to your gut lining every time you introduce that allergen.
What you do see or feel is how you react when you eat a certain food. Adults will experience physical symptoms. This can range from stomach cramps, gas and bloating, skin issues, headaches, and loss of energy. With my patients, I stick to the philosophy that food should make us feel good and energized. It shouldn’t make us feel uncomfortable or bog us down.
In practice, if I suspect a food allergy, I will run an IgG food (blood) panel to determine any possible allergy of the 96 common foods in the categories of dairy, fruit, vegetables, meat, fish, grains, and nuts. IgG is the antibody that is tested for a delayed reaction to a food allergen. The test result will help me create a personalized health profile from which it will allow me to work with the patient to tailor a plan for gut healing. The plan may consist of utilizing clinical nutrition, neutraceuticals, and a possible elimination diet. This will support the chronic inflammation, intestinal repair and regeneration of any damaged tissue, and boost the immune system.
Fundamentally, don’t overlook the potential that how you feel can be a result of a chronic and systemic reaction that you may not see.