By David Blyweiss, M.D., Advanced Natural Wellness
December 7, 2018
As a physician who takes on medical cases that mainstream docs seem to ignore, I’ve seen more than my share of adult-onset food allergies over the years.
And I have to say. The diagnosis is usually a big shocker for the patient… especially when they’ve never had an allergy or food sensitivity before in their life.
“How could this happen to me? Why did something I used to eat all the time turn against me?”
In many cases, new onset food allergies can be chalked up to what I call non-food products. These are additives that are foreign to our bodies.
I’m talking about artificial flavorings, preservatives and food colorings that have never been a part of our food supply before.
I’m also referring to genetically altered ingredients.
This includes things like recombinant bovine growth hormone (rBGH) in dairy products, GMO Bt toxins and unfamiliar gene bacteria used in GMO food crops. These all produce foreign proteins that trigger your body’s immune response.
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Even worse is when you lose tolerance to protein foods you’ve eaten all your life. When you ingest them, you rapidly lose tolerance because it gets harder and harder for your body to break these proteins down into the metabolically active amino acids you need to thrive.
Instead, they just sit around in your digestive track. This gives them plenty of time to provoke a foreign protein allergic reaction. Instead of fueling your health, they deprive you of it.
Plus, many of the un-foods I’ve just mentioned destroy digestive enzymes that are absolutely necessary when it comes to breaking down and absorbing proteins.
If you take antacids, it can make matters even worse.
Not only do these heartburn meds wipe out digestive enzymes. They also deplete much-needed stomach acid and contribute to leaky gut syndrome.
This includes H2 blockers (Pepcid, Tagamet, Zantac) and proton pump inhibitors (Prevacid, Prilosec, Nexium, Zegerid).
And let’s face it.
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Out of the blue one or more of your favorite foods gets placed on the “DO NOT EAT UNDER ANY CIRCUMSTANCES” list. You suddenly have to ask waiters and waitresses if the item is used to create other dishes on the menu.
If you eat it by mistake you could suffer from something as simple as hives or a rash… or something as life threatening as trouble breathing and swallowing.
Studies done by researchers are also implying that losing food protein tolerance may be an initial harbinger of future autoimmune disease.
While not all cases of food allergies are easily treated, there are some steps you can take that could quickly help you…
Say Goodbye to Food Allergies!
Here’s what I do with my own patients.
First, I address any leaky gut issues by shoring up their intestinal permeability.
For this I recommend 5-10 grams of glutamine and 500 mg of colostrum daily. Both of these nutrients support tissue integrity and improve intestinal permeability. There are medical shakes available that combine what you need in a good tasting glass or two/day.
Next, I boost their nutritional status. In particular, low levels of vitamin A, vitamin D and zinc are closely linked to leaky gut and food allergies. Look for a high quality multi-vitamin and mineral supplement with high vitamin A and zinc dosages.
Most multi-vitamins contain negligible levels of vitamin D… if at all. So buy that separately. I suggest Vitamin D3 in the cholecalciferol form. It’s the most bioavailable.
Last, but not least, it’s absolutely necessary to replenish digestive enzymes. You’ll want to choose a formula that contains a good mix of enzymes and take it about 30 minutes before meals. It should contain…
- Amylase for carbohydrate digestion
- Protease to help digest proteins
- Lipase for the digestion of fats
- Maltase to convert complex sugars in grain foods to glucose
- Cellulase to break down fibers
- Sucrase to help digest sugars
- Betain HCL may be needed if you’re not producing enough gastric acid to jumpstart your digestive processes.
Oh! And one more tip.
Chew, chew, chew and chew some more.
If you grind your food around between your teeth 30 to 50 times before swallowing, the saliva you generate can help begin the digestive process and make your food actually taste better and more digestible.
SOURCES:
Keszthelyi D, et al. Effects of proton pump inhibitor therapy in the distal gut: putting the pieces together. Dig Dis Sci. 2012 Oct;57(10):2487-9.
Rapin JP, et al. Possible Links between Intestinal Permeablity and Food Processing: A Potential Therapeutic Niche for Glutamine. Clinics (Sao Paulo). 2010 Jun; 65(6): 635–643.
Achamrah N, et al. Glutamine and the regulation of intestinal permeability: from bench to bedside. Curr Opin Clin Nutr Metab Care. 2017 Jan;20(1):86-91.
Benjamin J, et al. Glutamine and whey protein improve intestinal permeability and morphology in patients with Crohn’s disease: a randomized controlled trial. Dig Dis Sci. 2012 Apr;57(4):1000-12.
Halasa M, et al. Oral Supplementation with Bovine Colostrum Decreases Intestinal Permeability and Stool Concentrations of Zonulin in Athletes. Nutrients. 2017 Apr; 9(4): 370.
Hufnagl K, et al. Vitamin A and D in allergy: from experimental animal models and cellular studies to human disease. Allergo J Int. 2018; 27(3): 72–78.
Mazzocchi A, et al. The Role of Nutritional Aspects in Food Allergy: Prevention and Management. Nutrients. 2017 Aug; 9(8): 850.
