Spring is in the air and most of us feel excited about the blooming trees and green grass and beautiful flowers. However for some people spring and summer represent awful allergy seasons and the time of much suffering. This month I would like to shed some light on the topic of seasonal and food allergies and discuss some natural relief strategies.

A healthy system is maintained by the proper functioning of the immune system, endocrine system, nervous system, digestive system as well as the mind. An imbalance of metabolic functions at the cellular level, or a loss of homeostasis can lead to allergies and/or sensitivities, contributing to degenerative and autoimmune disease.

Our Immune system is our first line of defense against substances that would otherwise harm or destroy our bodies. The organs and lines of defense of the immune system include:

• Lymphatic system: a complex network of vessels that move fluid (lymph) from body tissues to the blood stream.
• Thymus gland: principal activator of the immune system. Known as the master gland of immunity.
• Lacrimal glands: secrete tears, which contain white blood cells and chemicals that kill bacteria.
• Salivary glands: located in the mouth under the tongue and in the cheeks, they contain substances that resist infection. This is the first line of defense in the digestive and respiratory tract.
• Tonsils and adenoids: second line of defense. They are composed of lymphoid tissue; act as a barrier to infectious organisms.
• Stomach: produces hydrochloric acid that inhibits the growth of bacteria.
• Spleen: largest of the lymphoid organs, it produces some of the WBC that ingest foreign proteins and debris, and helps resist infections of encapsulated organisms, such as pneumococcus.
• Liver: involved in production of protein molecules known as acute phase proteins. This is important in tissue repair, immune cell functions, and the inflammatory process. The liver and spleen also affect the intake and /or release of iron and zinc during infection. Bacteria require a high iron concentration for their metabolic processes. They are not able to multiply if their iron supply is limited by this regulatory function in the liver and spleen.
• Small intestine: contains collection of lymphocytes on the mucosal wall, known as Peyer's patches. Secretory IgA is produced by local plasma cells.
• Large intestine: acts as a barrier to foreign organisms by harboring and colonizing bacteria that are friendly the body. These good bacteria deter the colonization and entry of harmful bacteria, viruses, fungi, and/or parasites.
• Bone marrow: production site for two types of WBC: B-cells which secrete antibodies; and neutrophils which consume foreign cells.
• Appendix: composed of lymphoid tissue. It is now considered an important part of the immune complex rather than a non-functional mass of tissue.
• Mucous membranes: contain mast and basophil cells, T-cells, and IgA. These cells produce the chemicals that are released during an allergic reaction. They also secrete mucus that engulfs microorganisms and propels them for excretion.

Allergy and degenerative diseases

Certain allergies or sensitivities can lead to degenerative diseases if not eliminated in early stages. For example:

• Proper digestion and absorption is crucial for health maintenance. Immature digestive system or one that is deficient can create many symptoms and lead to allergic reactions. Infants up to six months of age do not have adequate levels of IgA in the cells lining the intestinal tract. These cells prevent the absorption of large particles that may be allergenic. Early exposure to solid foods (before 6 months of age) can initiate food sensitivities. The infant's intestinal tract is unable to properly digest the food, and the protein or carbohydrate molecules are absorbed as a whole into the bloodstream. The body then mounts an immune response and produces antibodies to the food molecules. Thereafter, whenever that food is encountered, an immune reaction will occur.
• Inflammation of throat and Eustachian tube tissues because of allergenic foods, such as milk, is known to cause recurrent otitis-media (middle ear infection) in children.
• Chronic sinusitis with accompanying debilitating headaches is caused by tissue reactivity to the presence of molds.
• The relationship between the stress of chronic allergy states and hypo-adrenalism is also well-known. Traditional allergists commonly treat this disorder by administrating cortisone to boost the function of already exhausted adrenal glands. This practice will eventually have severe side-effects.
• Food sensitivity/allergy: A delayed food reaction is usually mediated by IgG antibodies, and the majority of food allergies fall into this category. IgG antibodies against protein can usually be detected in the blood during a delayed food reaction. Symptoms include: chronic headaches (frequently migraine); chronic indigestion or heart burn; fatigue; depression; failure to thrive; joint pain or arthritic-type symptoms; recurrent abdominal pain; canker sores; chronic respiratory symptoms, like wheezing or bronchitis; nocturnal enuresis (bedwetting); and bowel problems such as colitis, diarrhea, or constipation. This type of food reaction is frequently misdiagnosed and often untreated, because it is difficult to link the symptoms with any event or food.

When a person experiences symptoms from an offending food, partial relief may be obtained by eating the same food again. Many are surprised to learn they are sensitive to common foods like coffee, sugar, wheat, eggs, corn or milk. Some times the allergenic food substance is the one they use to ease their worst symptoms whenever they occur. Many report cravings for problem foods, and say they always feel better when they eat it. This phenomenon is an allergy/addiction combined with a masked food allergy. One is unaware of the sensitivity because eating the problem food makes one feel better. When the food is eaten regularly, masking occurs, with chronic and low-grade symptoms. Constant postnasal drip, afternoon headaches or sleepy spells, or "spaciness" may be the only evidence of the problem. Avoiding the food for 4 to 10 days will unmask the allergy, and subsequent re-exposure to the food will cause acute symptoms.

Some times total load is the determining factor in cases which a person may sometimes tolerate a food and at other times would provoke symptoms. When allergens, stress factors, or infection have created an overload, the person will be unable to tolerate the problem food.

Allergenicity of foods

Protein foods are more allergenic than non-protein foods, as proteins are more difficult to digest than fats or carbohydrates. If digestion of proteins is not complete, the molecule absorbed into the bloodstream is too large. The immune system recognizes the large molecule as a foreign substance rather than a nutrient and sets up a chain reaction to destroy the supposed invader. An allergic person must determine the cause of incomplete or disrupted digestion and absorption of food.

Common causes include

• Low stomach acid
• Insufficient pancreatic enzyme production
• Improper levels of bicarbonate in the small intestine
• Infections of parasitic, bacterial, fungal, or viral organisms.
• Irritation of intestinal lining as a result of long-term untreated food sensitivities
• Stomach or duodenal ulcerations
• Nutritional imbalances
• Disordered amino acid metabolism as in the case of candidiasis.
• Food additives, artificial dyes and preservatives used in drinks and food.

Reducing the Allergenicity effect

• Cooking: will reduce Allergenicity by half
• Heating foods in oils: slows their absorption rate and reduces reactions.
• Purity: foods contaminated by additives, pesticides, antibiotics, bacteria, and hormones can cause problems.
• Prescription drugs: can provoke reactions to normally "safe" foods.

Cross-reactivity between foods and pollens can heighten symptoms for some people. Bananas, watermelon, zucchini, honeydew, cucumber, and other members of the gourd family cross-react with ragweed pollen, which means their allergy-producing proteins are identical. As a result, a person who is sensitive to ragweed could react with symptoms the first time he or she consumes watermelon, cucumber or bananas. Birch pollen cross-reacts with potatoes, carrots, celery, hazelnuts and apples.

Concomitant and Synergistic foods

A concomitant food is one that causes reactions when another allergen, such as a chemical or a particulate inhalant (pollen, dust, or mold) is present. For example, if milk and other dairy products, or mint are consumed while ragweed is pollinating, one may experience an allergic reaction. However, the person may not react to any of these foods when ragweed is not in season. Reactions to a concomitant food can occur up to six weeks after the pollen season is over.

A synergistic reaction is one that occurs to two foods eaten within the same meal. For example, a person may experience an allergic reaction when corn and banana are eaten together, but not when they are eaten separately.

Proven Synergistic foods

• Corn and banana
• Cane sugar and orange
• Milk and mint
• Egg and apple
• Pork and black pepper

Disease symptoms associated with foods

Other symptoms of food allergy include:acne, eye pain, conjunctivitis, restless legs, fatigue, excessive perspiration, abnormal body odor, learning disorders, and depression. Most sensitive people have a target organ that is usually stricken when an allergic reaction takes place.

Common Allergenic foods: Wheat, yeast, corn, soy, eggs, milk, and sugar.

Inhalant Allergies

Inhalant allergies may be due to pollen, molds, animal dander, dust, tobacco and many more. Symptoms include:

Those affected have allergic shiners (dark circles under the eyes), allergic salute which produces a horizontal crease across the nose from wiping a runny nose upwards with the palm of the hand. Allergic responses to inhalants can also appear as multiple systemic symptoms such as eczema, cold and flu-like symptoms, insomnia, asthma, fatigue, depression, cramps and diarrhea, headaches, hives, swollen lymph glands, flushing, skipped heart beats, panic attacks, and many others.

The use of antihistamines or oral steroids to treat allergic symptoms is only palliative, as these substances treat only the symptoms and do not decrease sensitivity to the allergen. In fact, sensitivity to allergens may actually increase, even though symptoms are being lessened with antihistamine or oral steroid medications. These medications can be hazardous, as they both can produce serious die-effect in some people. Most antihistamines cause drowsiness, thus someone who is already fatigued from allergic reactions becomes more tired. Orally administered steroids (cortisone) can lead to cataracts, high blood pressure, ulcers, diabetes, edema, and suppression of adrenal gland function.

Therapy

Therapeutic Consideration

• Re-establish healthy bowel micro flora using probiotics (Lactobacillus and Bifidobacteria)
• Healing damaged gut: eliminate all factors injuring mucosa; re-establish micro flora, remove intestinal toxins; improve digestion; decrease inflammation; promote metabolism, repair mucosa.
• Decrease inflammatory gut reaction: quercetin a natural flavonoid inhibits mast cell histamine release, scavenges free radicals, and inhibits intestinal smooth muscle irritability.
• Stimulating regeneration of gut mucosa: glutamine is the most abundant amino acid in blood, and a substrate for mucosa cells; supplementation stimulates regeneration, prevents mucosal damage, and decreases bacterial leakage across mucosa after damage.
• Re-establishing normal digestion: treat hypochlorhydria or achlorhydria and pancreatic insufficiency.

Diet

• Elimination or limitation of animal product intake can be beneficial due to elimination of common food allergens as well as altered fatty acid metabolism. The productions of leukotrienes that contribute to the allergic and inflammatory reactions found in asthma are derived from arachidonic acid, a fatty acid found exclusively in animal products. Leukotrienes are 1000 times more potent as stimulators of bronchial constriction than histamine. It has been observed that people with asthma have an imbalance in fatty acid metabolism, leading to relative increase in leukotriene production.
• Elimination of all food allergens through a proper elimination and detoxification protocol.
• Nutritional supplements:

References:
Krohn, Jacqueline. The whole way to Allergy Relief & Prevention. Hartley & Marks 1991
Murra Michael & Pizzorno Joseph. Encyclopaedia of Natural Medicine. Little (Brown And Company) 1990