WHAT IS A FOOD ALLERGY
Immune Mediated (Food Allergy)
IgE Mediated Food Allergies are characterized by an immediate, sometimes severe reaction by the immune system. Food allergies trigger IgE antibodies which cause the release of cytokines and histamines, which trigger the inflammatory response. The primary target organs of food allergies are the skin, which results in hives and swelling as well as the respiratory system, which results in difficulty breathing.
Non-IgE Mediated Food Allergies (aka Food Sensitivities) are delayed reactions, mediated by the T cells of the immune system, which trigger IgG and IgA antibodies. These antibodies do not cause the release of histamine, however, they do release other chemicals which results in inflammation. Symptoms of food sensitivities appear hours or days later after ingesting the suspect food. Non-IgE mediated food allergies result in wide ranging symptoms affecting multiple systems in the body; respiratory, musculoskeletal, gastrointestinal, dermal, reproductive, cardiovascular and central nervous systems.
Non-Immune Mediated (Food Intolerance)
Food Intolerances can mimic allergic inflammation and may occur from food additives, pharmacological compounds, or an enzymatic deficiency, such as lactose. They do not involve the immune system and result in predominantly gastrointestinal issues and do not result in multi-system symptoms.
CAUSES OF FOOD ALLERGIES
Two major factors contribute to the cause of non-IgE mediated food allergies; a hyperpermeable gut and a slow or deficient detoxification pathway.
A hyperpermeable gut, also known as leaky gut. This can be caused by a number of factors, including irritations caused by an imbalance in the types of micro-organisms in the gut. Antibiotic use commonly induces this. Excess cortisol, caused by stress, causes gut hyperpermeability as well as decreases the secretion of IgA antibodies. Stress also weakens the immune system in other ways.
A slow or deficient detoxification pathway. When food passes through the intestinal wall it enters the portal bloodstream and then passes through the liver. Toxins are modified in the liver in two phases with the end goal being elimination. If the body cannot keep up with this process, these toxins enter general circulation where the immune system is activated. A detoxification deficiency makes it difficult or impossible to breakdown dietary toxins. To learn more about detoxification refer to these two posts I wrote back in January: Detoxification Part I: Healing Waters & Detoxification Part II: Healing Foods.
THE RESULTS ARE IN
My blood was tested for non-IgE mediated food allergies in response to 94 general foods, 15 vegetarian foods, 24 herbs and 24 spices.
Meat/Fowl This includes beef, chicken, eggs (duck & chicken), lamb pork and turkey. NO REACTIVE FOODS
Fruits Eighteen of the most common fruits were tested including most berries. NO REACTIVE FOODS
Fish/Crustacea/Mollusk This includes clam, cod, crab, halibut, lobster, red snapper, salmon, scallop, shrimp, sole, tuna. NO REACTIVE FOODS
Grains/Legumes/Nuts/Seeds The largest class of all the foods tested, including wheat gluten and wheat gliadin. It’s important to note, I have been gluten-free for nearly four years. Outside of the scope of this article, you can’t test for gluten sensitivity unless you are eating gluten. NO REACTIVE FOODS
Vegetables A long list of starchy and non-starchy vegetables were tested. NO REACTIVE FOODS
Spices All 24 of your common spices were tested. NO REACTIVE FOODS
Herbs This group is great for supplement users as it encompasses 24 of the most common herbs used in supplemental form. NO REACTIVE FOODS
Miscellaneous A few miscellaneous foods like cocoa and coffee as well as yeast. NO REACTIVE FOODS
Dairy The dairy category tests bovine-derived milk proteins casein and whey as well as cheddar cheese, cottage cheese, mozzarella cheese, milk and yogurt. In addition goat milk is also tested. YOUR REACTIVE FOODS INCLUDE: CASEIN, WHEY, CHEDDAR CHEESE, COTTAGE CHEESE, MOZZARELLA CHEESE, MILK, YOGURT, & GOAT MILK
This particular food allergy panel grades adverse food reactions on a spectrum from No Reaction (Class 0) to Extremely High (Class VI). Foods classified as Class III and above are advised to be eliminated. Foods in Class 0, I, and II are advised to be rotated. My reaction to all the dairy foods except goat milk was moderately high, right on the line between Class III and Class IV. Goat milk scored quite low actually only a Class I reaction.
HEALTHY DAIRY-FREE RECIPE
Original Recipe by Patty
Technique by Healthy Living How To
Prep Time: 1 minute
Whiz Time: 30 seconds
- 1 can Native Forest Organic Coconut Milk
- 2 Tbsp. Nutiva Coconut Oil, Extra Virgin, Organic
- 1 Large Organic Pastured Egg
- 1 tsp. Organic Vanilla Extract
- 28 drops NuNaturals Pure Liquid Clear Stevia
- Add all ingredients to a high-powered blender or VitaMix.
- Whiz on the highest speed for 30 seconds, no more, no less.
- Pour cream into iSi whipper and charge.
- Before dispensing, refrigerate for 8 hours or overnight until well chilled.
If you read my Casein Confession post, you will notice this is the same recipe for the Coconut Coffee Creamer with the addition of stevia. The difference is using the iSi Cream Whipper to add volume and texture similar to whipped cream. I have made this many many many times with much success. The one and only time it flopped, was when I used a different brand of coconut milk and my mother-in-law’s cheap-o blender. After blending, the coconut creamer is a thick pourable liquid, however after refrigerating overnight, the magic happens. Don’t fret if you don’t have an iSi whipper, you can still make this, however, instead of being whipped and airy, it will thicken and solidify. To fancy up a dessert you can add the thick cream to a frosting bag and pipe on. I make a batch of this weekly and use it as my coffee creamer as well as a topping for my post-workout berries.