Food Allergies

See also:

Intestinal permeability (leaky gut disorder)

Betaine Hydrochloride and Digestive Enzymes

The activity of hydrochloric acid and pancreatic protease enzymes is often deficient in those with food allergies. Stomach acid is required for the vital first step of protein digestion, therefore hypochlorhydria (low stomach acid) is implicated in the development of allergies, where the immune system is triggered by incompletely digested proteins. Similarly, a lack of pancreatic enzymes also contributes to incomplete protein digestion and the potential for allergies. Support of stomach acid production and pancreatic enzymes is therefore a priority for those with food allergies.

L-Glutamine

Food allergies are typically associated with excessive permeability of the intestinal lining {leaky gut disorder}. This allows potential allergy-causing proteins to be absorbed into the bloodstream intact. The amino acid glutamine is a major component and energy source of the intestinal lining and supplementation has been shown to restore proper integrity to this tissue.

Probiotics

The effects of harmful intestinal bacteria and yeasts/fungi can damage the intestinal wall and lead to imbalances in immune factors in the gut, potentially causing more allergy-triggering food proteins to be absorbed. Studies suggest that probiotic bacteria such as lactobacillus acidophilus and bifidobacteria strains help control the colonies of these harmful organisms, promote intestinal immune system health and ensure healthy bowel ecology – all important factors in preventing allergies.

Quercetin and Vitamin C

The bioflavonoid quercetin inhibits the release of inflammatory compounds such as histamine and leukotrienes, which trigger the physical manifestations of allergic reactions. Studies suggest that quercetin may be helpful in reducing the intestinal damage caused by the ingestion of food allergens and reduce inflammation of the intestinal wall. In addition to helping the body to detoxify histamine, vitamin C has been shown to enhance the effect of bioflavonoids such as quercetin.

 

Food Allergies Summary

Nutrient/Herb Typical intake range

Betaine hydrochloride (1)

Pancreafin

L-Glutamine (2)

Probiotics

Quercetin

As per manufacturer’s directions (with food)

500 – 1 OOOmg with each main meal

2000 – 5000mg per day (away from food)

5-20 billion organisms per day

500 – 1 OOOmg per day

Reduce/avoid Increase

• Allergens

• Sugar

• Saturated /trans fats

• Refined foods

• Alcohol

Oily fish

Nuts and seeds

Vegetables

Fibre (nol wheat)

Water

Herb teas

Complex carbohydrates

Whole foods

Lifestyle Factors

Identify and avoid potential allergens

Limit the effects of stress (stress impairs digestive function)

Footnotes

1. Do NOT use in cases of stomach or duodenal ulcers, except on the advice of a physician. Intake may need to be altered based on the amount and type of food consumed.

2. High dosages of glutamine may affect anticonvulsant medication. Avoid if sensitive to monosodium glutamate or suffering kidney or liver problems