Definition:

Allergy is a disorder of the immune system often also referred to as atopy. Allergic reactions occur to environmental substances known as allergens; these reactions are acquired, predictable and rapid. Strictly, allergy is one of four forms of hypersensitivity and is called type I (or immediate) hypersensitivity. It is characterized by excessive activation of certain white blood cells called mast cells and basophils by a type of antibody known as IgE, resulting in an extreme inflammatory response. Common allergic reactions include eczema, hives, hay fever, asthma, food allergies, and reactions to the venom of stinging insects such as wasps and bees. A variety of tests now exist to diagnose allergic conditions; these include testing the skin for responses to known allergens or analyzing the blood for the presence and levels of allergen-specific IgE.

Celiac disease - an extreme form of gluten intolerance characterized by chronic inflammatory responses to certain grain proteins from wheat, rye and barley and associated with damaged intestinal lining and malabsorption of vitamins, minerals and other nutrients.

Mr Stefan Chmelik on Food allergy and intolerance - dairy, milk, wheat, gluten, etc, Celiac disease

Allergy and intolerance are not the same thing, although to some extent they are part of a wide spectrum of symptoms. A great many people are intolerant to certain foods - it could even be argued that every single person does not digest some common foods well, such as dairy or bread produced using modern methods. An actual allergic response is obvious when it happens to you and can be handled through avoidance or desensitization. Symptoms of intolerance are often much more generalized, and there is usually no straight line between eating a particular thing and getting a certain symptom. Many people with food intolerances are diagnosed with having IBS.

There are a number of tests for allergies, some of which can be quite accurate. Testing for intolerance is much less certain, and often the best method is through clinical assessment rather than any test.

Celiac disease is a specific form of gluten (grain) intolerance that must be diagnosed from a blood test or biopsy.

It is unnecessary for people to have to suffer as so much can be done for people with food related problems. The right dietary advice, correct use of enzymes, probiotics and herbs, as well as acupuncture and special exercises offers huge scope for improvement of these problems.

"Dr Downing has been a lifesaver for me — that’s no exaggeration. In 1994 with quite severe food allergies & intolerances, I was a 6ft male weighing 8½ stone. My doctors only solution was to leave out the offending foods; this simply left me with not enough to eat and resulted in unacceptable weight loss. Dr Downing investigated thoroughly, listened carefully, and treated me with Enzyme Potentiated Desensitisation."

Nigel

Dr Damien Downing on Food allergy-intolerance - dairy, milk, wheat, gluten, etc

There are a number of different mechanisms that can cause us to get symptoms from foods, such as:

• Classical Allergy: symptoms/syndromes such as eczema, rhinitis and asthma can be triggered by foods and chemicals as well as by pollen, animal fur etc. These are dealt with in the next section, on Hay fever etc.
• Enzyme deficiency: 50% of the world’s adult population lacks, for instance, the enzyme that digests lactose, the main sugar in milk.
• Digestive dysfunction: illnesses, ageing and nutritional deficiencies can cause us to run out of one or more of the factors in our gut that break down and absorb food. See IBS section.

When these have been ruled out you may have a Food Intolerance.

Symptoms The core symptoms (of which most sufferers have several) include:

• Headache, pressure in head, fuzzy headedness
• Poor memory, trouble concentrating
• Daytime drowsiness, fatigue, lack of energy
• Dizziness/faintness
• Racing pulse/palpitations
• Abdominal bloating, wind, change in bowel habit

But food intolerances can cause almost any symptom, anywhere in the body, from rashes to pains to malfunctions.

Diagnosis

This comes first from listening carefully to the history, and observing the time-pattern of symptoms, then from dietary experiments (eliminating then reintroducing specific foods); you may have already tried this, but it can be difficult to do correctly. I have been involved with laboratory tests of food intolerances for 25 years, and I have to say, sadly, that there is no ideal test in this country at present. Those that are available can sometimes be useful as part of the investigation, but should only ever be used alongside the history, dietary experiments etc.

Treatment

Many allergies, intolerances and sensitivities will clear up on the ABC of allergy:

• Avoid: eliminating the food from your diet 100% can serve both as diagnosis (i.e. the symptoms improve) and as treatment. It’s easier for foods than pollens, for example, but you have to attend to hidden foods - things like wheat and milk products in prepared foods
• Basic Lifestyle: eat healthily, get exercise and fresh air, detox your lifestyle and reduce stresses, and often intolerances and other symptoms will calm down.
• C: vitamin C is a safe, reasonably good anti-allergy treatment, and taking 1,000 to 2,000milligrams several times a day may suppress allergy/intolerance symptoms. If it gives you loose bowels you are taking too much.

If this doesn’t work (and work or family circumstances, for instance, may prevent you eliminating foods effectively) we have a range of methods available, up to and including desensitisation. I favour the Enzyme Potentiated Desensitisation method developed by Dr Leonard McEwen, which I have practised for 25 years. For food intolerances it is usual to give four injections per year for several years and then phase them out gradually.

We can advise you on how best to avoid specific foods and on the best substitutes and where to find them, and if it gets complicated we can refer you to an experienced dietitian who can go through it with you in great detail. Some diets can restrict your intake of essential nutrients (calcium in milk-free diets is not the only one) and we can advise you on alternative sources and on supplements.

Acupuncture and homeopathy can sometimes yield remarkably good results in allergies and intolerances; we are happy to work with practitioners of these, and can refer you to experts within the New Medicine Group.