Do you, or someone you know, suffer from any of the following nagging health conditions?
All of these conditions have been linked to delayed food allergies.
| ADD/ADHD |
Arthritis |
| Asthma |
Autism |
| Candidiasis |
Celiac Disease |
| Chronic Fatigue Diabetes |
Ear Infections |
| Fibromyalgia |
Headaches |
| Hay Fever |
Irritable Bowel Syndrome (IBS) |
| Leaky Gut |
Migraine & Cluster Headaches |
| Skin Rashes |
Sinusitis |
| Stress/Tension |
Weight Challenges & Obesity |
What Exactly Is A Food Intolerance?
"Food allergy/intolerance occurs when the immune system reacts in an attempt to reject a food."
There are four different types of immune reactions in food allergy. These are called Types 1, 2, 3, and 4. More than one type of reaction can occur at the same time in the same allergic individual. Types 1 and 3 are the focus of this page.
Type 1 (Immediate-Onset) Food Allergy
The best known and well-studied form of food allergies is called a Type 1 immune reaction (aka - a classical food allergy, immediate-onset, IgE-mediated, atopic food allergies, etc.). Type 1 food allergies occur in approximately only 2-5% of the population. Type 1 food allergies occur mostly in children and are less frequent in adults. Usually occurring in the genetically predisposed individual, the immune system begins creating a specific type of antibody called Immunoglobulin E (IgE) to certain foods. One side of the IgE antibody will recognize and bind to the allergic food. The other side of the antibody is attached to a specialized immune cell packed with histamine, called a Mast cell. Primed for action, the IgE antibody now only have to patiently wait for re-exposure to food allergens.
When you eat the allergic food the next time, IgE antibodies hungrily latch onto the food. Instantaneously histamine and other allergy-related chemicals (chemical mediators) are released from the mast cell, quickly bringing on the unwelcome appearance of stomach cramping, diarrhea, skin rashes, hives, swelling, wheezing or the most dreaded of all Type 1 reactions, anaphylaxis.
Type 2 (Delayed-Onset) Food Allergy
Type 3 immune reactions are much more commonly involved in food allergy than Type 1 reactions. In fact, 45-60% of the population has been reported as having Type 3 food allergies. (Note: According to world authority James Braly, M.D., "70%-80% of Americans currently suffering from chronic medical conditions of unknown cause, who have proven poorly responsive to conventional medical interventions, are suffering from IgG-mediated delayed-onset food allergies.") A Type 3 food allergy (aka - delayed food allergy, food sensitivity, food intolerance, etc.) also involves the immune system. They occur when your immune system creates an overabundance of antibody Immunoglobulin G (IgG) to a specific food. The IgG antibodies, instead of attaching to mast cells, like IgE antibodies in Type 1 allergies, bind directly to the food as it enters the bloodstream, forming different sizes of so-called circulating immune complexes (food allergens bound to antibodies circulating in the bloodstream). The allergic symptoms in Type 3 immune reactions are delayed in onset - appearing anywhere from a couple of hours to several days after consuming allergic foods. Delayed food reactions may occur in any any organ or tissue in the body and have been linked to either causing and/or provoking over 100 allergic symptoms and well over 150 different medical diseases. An estimated 60 to 80 million Americans suffer from clinically significant food allergies and most all of whom suffer delayed symptoms.
