Learning About Food Allergies

By Gray Rollins

Food allergies affect approximately 4 million Americans with symptoms that can include difficulty breathing, an outbreak of hives, asthma, vomiting, and even death. Oftentimes food allergies are confused with an inability to tolerate certain foods. Food intolerance usually brings about an entirely different set of symptoms including a bloated feeling, gas, or other similar type of discomfort.

Food Allergies or Food Intolerance

An easy way to distinguish food allergies from food intolerances is to understand that an allergic reaction actually originates in a person’s immune system. A severe allergic reaction can result in suffocation when the throat or the tongue swells so much that a person cannot breathe. Given the fact that approximately 150 people in the United States die each year from food allergies, this condition is no laughing matter.

Individuals with known food allergies usually inherit this condition from another member of the family. When food allergy patients are studied, it is common to see that conditions such as eczema, hay fever, and asthma affect other family members.

Foods That Cause Allergies

A few different kinds of foods seem to trigger the most allergic reactions. And it seems that adults and children each have a different set of foods that cause problems. The majority of food allergy cases in children involve peanuts, milk, eggs, soy and wheat. In adults, the foods most involved with allergies include shellfish (such as shrimp, crab and lobster), peanuts, walnuts, eggs, other fish and nuts that grow in trees.

Food allergies are so serious in some people that even smelling the food can trigger an allergic reaction. However, food allergies mostly become an issue after a person has eaten a food to which he or she is allergic. Symptoms can begin right at the point of entry with lips that begin to tingle or a tongue that begins to itch. Gastrointestinal trouble follows with cramping, or the need to vomit, or the development of diarrhea. As the troublesome food breaks down and enters the bloodstream, it travels towards the lungs and at that point conditions such as asthma, eczema, shortness of breath, or low blood pressure can all develop.

Dealing with Food Allergies

To protect themselves, people with known allergies to food simply have to avoid coming into contact with these foods. That sounds easy enough, however the reality is that it is not always possible to avoid the foods that cause problems. Processed foods can contain so many ingredients that sometimes the food culprit is buried deep in the fine print. Legislation aimed at improving food labeling as it pertains to food allergies has recently been enacted and hopefully these new labeling requirements will better protect those with food allergies.

Keeping children away from food allergens is difficult unless a parent is vigilant about what goes into the child’s mouth. Parents of children with food allergies must inform everyone from school officials to neighbors about the child’s food allergies and even then, accidents happen. Fortunately for children with food allergies, most will outgrow this condition.

About The Author
Gray Rollins is a featured writer for http://www.withallergies.com. For more information about food allergies, please visit http://www.withallergies.com/a/.

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What are Food Allergies?

By Bill Nadraszky

A food allergy is a reaction by the body's immune system. When a person is sensitive to a food, such as peanuts, the immune system overreacts when the person comes in contact with that food. True food allergies are quite rare, affecting only about 1 % of adults and about 5% of children.

Many people think they have a food allergy, but what they really have is a food intolerance, which is a problem in the digestive tract and does not involve the immune system. In someone with a food intolerance, either the food irritates the digestive tract or the body is unable to digest that food properly.

While the symptoms of food allergies and food intolerances are often similar, there are important differences between them as well. Eating even a tiny amount of a food can trigger an allergic reaction, and the reaction will happen every time the person eats that food. On the other hand, a food intolerance may not cause a reaction unless a large amount of the food is consumed. For example, in someone with lactose intolerance drinking a cup of coffee with a small amount of milk in it may not cause a problem, but that same person might become sick after drinking a whole glass of milk. The foods that most commonly trigger allergies are:

• cow's milk

• eggs

• fish (such as bass, cod, and flounder)

• shellfish (such as crab, lobster, shrimp)

• peanuts

• tree nuts (such as almonds, cashews, hazelnuts, pecans, and walnuts)

• wheat

• soy

Symptoms

Food allergy symptoms usually develop within an hour of eating the food, sometimes within minutes, and they can range from mild and annoying to frightening and life-threatening. People who are especially sensitive may have a reaction from simply touching the food or breathing in particles of it.

Symptoms of a food intolerance may be extremely uncomfortable, but they are typically less serious than the symptoms of a food allergy.

In severe cases of food allergy, the person may suffer from a life-threatening reaction known as anaphylaxis or anaphylactic shock. This dangerous reaction can cause:

• tightening of the airways, including a swollen throat that causes breathing difficulties

• shock, with a severe drop in blood pressure

• rapid pulse

• dizziness, light headedness, or loss of consciousness.

These are warning signs of a serious problem and require immediate medical attention. There is a medication (epinephrine) that people with serious allergies should carry at all times. It comes in a self-injecting device, and anyone who has food allergies or knows someone who does should know how to use the device. This can, quite literally, be a life saver. Even if the reaction is controlled quickly, immediate medical attention is still necessary. A single injection is not always enough to completely control the reaction.

People with severe allergies should also wear medical identification jewelry. During a severe reaction a person may not be able to speak, and this jewelry can identify the problem for emergency medical personnel so that the proper treatment can be given quickly.

When a child has a food allergy, the parents must take special precautions. Make sure that all caregivers (including family members, teachers, babysitters, and the parents of the child's friends) all know how to use the epinephrine injection device. Older children should learn to use the device themselves.

Parents must also impress on children how important it is not to eat the food they are allergic to. Young children should be instructed never to eat food given to them by anyone other than a family member. Older children should be instructed to ask about any food someone gives them and to make sure the person giving them the food knows about their allergy and how serious it is.

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Causes of Food Allergies or Intolerances

By Dr Jenny Tylee

The primary underlying factors behind a food allergy or intolerance reaction are dietary and lifestyle circumstances that breakdown our immune system and our barrier defenses. The specific causes that are responsible for the development and continuation of allergic and intolerances reactions are outlined below.

• Genetic susceptibility. Research suggests that there are some genetic factors that predispose people to allergies - no specific gene but rather "susceptible genes" that may influence the onset of an allergic condition. However, not everyone with the susceptible gene will develop allergies - something has to provoke it. Similarly some people without the susceptibility gene can develop allergies and intolerances - other factors contribute to the onset of allergic and intolerance conditions.
• Some child rearing practices. Children should be the healthiest age group as they haven't been expose to years of toxins, stress or poor eating habits - so why do they show some of the worst allergic reactions? It seems that the leading contributors to the problem are:

o Prenatal exposure and breast-feeding mistakes - allergic mothers pass onto their infants antigens and their antibodies. This causes the infant to passively develop allergies to some foods that the mother is allergic to. In one study a one month old breast fed infant who suffered from chronic allergy related intestinal problems experienced a full recovery when her mother eliminated dairy products, eggs and pork (all common allergenic foods) from her diet.

o Immunizations. Beginning as early as a few weeks after birth the vast majority of children are vaccinated against numerous illnesses including measles, mumps, whooping cough, polio, diphtheria and tetanus. Most schools actually require immunizations as a part of the admission process. Recent evidence suggests that the routine childhood vaccinations contribute to the emergence of chronic allergic problems such as eczema, ear infections and asthma. While this contention is controversial a growing number of health professionals maintain that most standard vaccinations impair a child's developing immune system - thus setting the stage for intolerance reactions to foods and other common substances.

o The early introduction of solid foods. Babies are not born with adult digestive systems and they cannot handle foods and will not digest them properly until their digestive systems have matured. A healthy balance of intestinal bacteria is needed in the intestines to build strong digestive function. This does not occur until about 4 to 6 months of age. If solid foods are introduced before the digestive system has sufficiently matured then large particles are able to pass into the bloodstream and set up a sensitization process.

• Barrier function default. We have many barriers in our body that protect us from 'outside invaders' and stop us from being sensitized to substances. The barrier for food intolerances is digestion. If we can digest and metabolize our food normally we do not develop food intolerances. Inadequate digestion for any reason may lead to a digestive barrier default. That is, particles that are too large are able to pass into the bloodstream and a sensitization process develops. Candida albicans and other intestinal parasites are also able to interfere with the strength of intestinal digestion and can contribute to the erosion of the intestinal membrane. They are therefore contributors to the development of food intolerances. As well as our digestive system barriers we have barriers in our skin and our lungs. These can also be compromised and can allow substances to pass into the blood stream and to set up a sensitization process.
• Toxic overload can lead to the failure of all barrier functions. Our food and environment has become increasingly polluted with chemicals and our body's mechanism for dealing with these toxins is unable to keep up. All organs involved in detoxification - which includes the allergy barrier system of the intestines, skin and lungs can become overloaded. The overload weakens the systems and can lead to sensitization. The constant circulation of toxins in the body taxes the immune system and it becomes oversensitive and intolerances to food, airborne agents and chemicals develop. The body has a specialized detoxification system to deal with toxins. There are two parts to this defense:

o The prevention of substances entering the body.

o The neutralizing and excretion of poisonous substances once they get through the first line of defense.

When everything is working properly - the body's defenses prevent a toxic overload, the immune system is in balance and the body's tissues are protected from harmful circulating toxins. Key parts of the detoxification system include the:

• membrane lining the intestines,
• liver,
• lymphatic system (which moves wastes form the cells to the major organs for detoxification),
• kidneys and bladder,
• skin - including the sweat and sebaceous glands and
• lungs.

The gastrointestinal system is the first defense against toxins and when it is weakened it is the first place to harbor disease. This is one of the facets of how allergies and intolerances, especially to food, begin. Once the bowel is toxic, the entire body soon follows. Undigested food material, bacteria and fungi, usually contained in the bowel escape into the blood stream and set off the immune system. If the intestines are letting toxins through then the liver, lymph kidneys skin and other organs are involved detoxification become overwhelmed. The liver bears most of the burden as antigens and allergens are sent to the liver to be neutralized and eliminated from the body. When imbalances occur the result can be poor digestion, constipation, bloating and gas, immune dysfunction, reduced liver function and a host of degenerative diseases.

Find out how you can improve your gastrointestinal systems defense against toxins and how to deal with food allergies and intolerances. Get your copy of Safe Colon Cleansing and get on with living!

Dr Jenny Tylee is an experienced health professional who is passionate about health and wellbeing. She believes that health is not just absence of disease and seeks to actively promote vitality and wellness through empowering others. She encourages people to improve their health by quit smoking, cleansing their body, taking essential vitamin and mineral supplement and many other methods, including herbal remedies. Visit Dr Jenny's blog and join her newsletter for more quality information.

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Food Allergies and Fatalities

By Harold Miller

Every year, millions of people worldwide are affected by allergies to particular foods. It is estimated that in America alone, over 11 million people suffer from potentially life threatening food allergies. It is estimated that over 200 people die each year from allergic reactions to food in the United States. Furthermore, there are approximately 30,000 emergency room visits each year that are attributed to food allergies. These numbers are astounding, to say the least.

There has been a lot of talk in the popular press as of late, regarding food allergies. In fact, the White House recently designated a National Anaphylaxis Day to raise public awareness about the dangers of certain types of food. Anaphylaxis is a term used to describe extreme allergic reactions that have the potential to cause death.

The most troubling element of food allergies is that they are next-to-impossible to diagnose. More often than not, an individual does not realize that they have a food allergy until they are having a reaction. At that time, it is too late to consider preventative measures. The scariest part is that there is literally no way to determine how serious the reaction might be, so the utmost care and consideration must be taken when dealing with an allergic reaction.

Some of the most common foods people are allergic to include nuts (peanuts, walnuts, etc.), shellfish (lobster, shrimp, crab, etc.), eggs, and dairy products (milk, cream, etc.). Now take a moment to consider how many prepared foods contain one or more of the above ingredients. For those suffering from intense food allergies, every meal is like playing a game of chance.

There are few ways to protect one self from having an allergic reaction. The best strategy is simply to be prepared for the worst. You certainly have to be aware of what you are eating, but also of the environment in which the food was prepared. In the case of an individual with peanut allergies, mere traces of the nut can cause like-threatening illness. If you are dining out, be sure to inform the restaurant of any allergies you suffer from. In the kitchen, extra care should always be taken to ensure cross-contamination is not taking place.

As mentioned above, there is no way to determine how severe an allergic reaction might be. The frontline tool for defense against allergic reactions to food is a compound known as epinephrine. Epinephrine is absolutely critical for managing allergic reactions, and could mean the difference between life and death. If you or somebody you know is suffering from food allergies, be sure to consult a physician regarding management strategies. Alternately, you can visit our site for more information.

Harold Miller is allergic to shellfish, and carries his Epipen everywhere he goes. He also writes for allergyrelief101.com – an online guide to allergies and allergy treatment with extensive information about hay fever, sinus problems, allergy-free product reviews and more.

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Food Allergies in Adulthood

By Krishan Bakhru

The process of ecological illness, leading to multiple allergies. It has become evident that many people in the Western World are developing chronic illness as a result of too many years on the over-refined Western diet. It appears that, although people who were fed wrongly during infancy are particularly prone to developing this problem, most people, in fact, will develop some form of ecologically-caused food intolerances during the course of their lives. The fact that this problem has not emerged en masse sooner, in our society, is probably because it is only during the past thirty years that manufactured and artificially processed foods have become the bulk of our daily diet.

The process of ecological illness can span years, even decades. That incredible mechanism, the body, can put up a very good fight for a very long time. The individual, being a fighter, keeps plugging along, coping with repetitive ailments, little realizing that he is inexorably developing a condition that will ultimately wreck his health. These days, once a person moves past thirty-five, it seems that a range of repetitive ailments, from backache to indigestion, have to be accepted as part of the ageing process. The fact that the body is becoming increasingly overloaded and is giving out warning signs, does not often appear to be recognized nor understood. These warnings are often the first signs of a weakening immune system, which if unheeded, will lead to complex food and chemical allergies, causing a further breakdown in health.

Dr Allen G. Grant of Charing Cross Hospital, London, reported, in the Lancet, on the study of sixty migraine patients. It was found that 78 per cent were allergic to wheat, 65 per cent to oranges, 40 per cent to tea and coffee, 45 per cent to eggs, 37 per cent to chocolate and milk, 35 per cent to beef, and 33 per cent to corn, cane sugar and yeast. Dr Grant found that, if these foods were eliminated from their diet, 85 per cent became free of headaches and the rest showed significant improvement. This work was supported by research at the National Hospital for Nervous Diseases, in London, where it was found that at least two thirds of severe migraine sufferers were allergic to certain foods. When these foods were removed from the diet, the headaches stopped.

Many elderly people, nowadays, are showing signs of ecological illness because their immune systems are less robust than a younger person's and the effects of the past thirty years have hit them first. They are told by their doctors that they must accept their recurring symptoms and their chronic fatigue, simply because they are getting old. They are not advised to examine their diet or eating habits and, accordingly, their later years are unnecessarily burdened with ill health. It has been shown overseas that a clean diet, free from processed and allergenic foods, can rebuild the immune system and, within a dramatically short time, restore elderly people to robust good health. Nathan Pritikin's now famous Longevity Centre, at Santa Monica, California, has been enormously successful in this field.

As time goes on, many younger people are beginning to show signs of the ecological allergy syndrome. Doctors' waiting rooms are evidencing increasing numbers of young people in their twenties and even younger, with recurring symptoms and health problems. Why is the percentage of young patients higher than, say twenty years ago? It seems that a growing intolerance to our artificial Western diet is the answer.

Author's Sites: Health Articles, Home Remedies and Self Help. Article Source: http://EzineArticles.com/?expert=Krishan_Bakhru

Treating Food Allergies

By Michael Russell

Do you develop an unexplainable itchy rash after eating shellfish or certain varieties of fish? How about after eating eggs or after gulping down a warm glass of milk? Have you ever experienced that unusual tingling in your mouth after eating a particular food?

If you ever experienced these symptoms, you might be suffering from food allergy.

What is a food allergy?

A food allergy is the body's natural response upon eating certain foods, which his or her body labeled as potentially harmful. Some of the most common food allergens (that which bring about or initiate an allergic reaction) include milk, eggs, fish, shellfish, peanuts, tree nuts, wheat and soy.

Among the first signs of an allergic reaction are coughing and sneezing, a runny nose and red, itchy eyes. Some experience the sudden appearance of an itchy skin rash or hives and a tingling sensation in the mouth, lips and throat.

Other more serious signs of an allergic reaction include dizziness, abdominal pain and diarrhea, vomiting and wheezing. Some people may even experience sudden behavioral changes such as anger, depression and/or lethargy in response to the allergic reaction.

An allergic reaction can be manifested in different ways and in varying intensities in different people. Some allergies may show obvious symptoms while others may not. Some people may react immediately once exposed to the allergen while in other people, it may take several hours for the symptoms to be manifested.

A food allergy should not be taken lightly. Severe allergic reactions are known to result in swelling, shock and death.

How does a food allergy develop?

The human body is protected at all times by the immune system. It is the immune system's primary responsibility to be on a constant lookout for potentially harmful substances or organisms, which may jeopardize the health of an individual.

When a person accidentally ate something, which is harmful to the body, the immune system produces special proteins called IgE antibodies. This prompts the allergy cells (called mast cells) to release certain chemicals in the bloodstream to fortify the body's defenses. One of these chemicals is histamine. Upon its release, histamine acts on the person's eyes, nose, throat, lungs, skin and/or gastrointestinal tract, triggering the manifestation of the symptoms of the allergic reaction.

In the case of food allergies, the most common culprit is the abnormal permeability of the gastrointestinal tract. When this happens, inappropriately large food molecules may be transported into the bloodstream. Since they are abnormally sized, these food molecules might be seen as "intruders" and are therefore attacked by the antibodies.

A food allergy can develop at any age. Some may have it from birth while others develop it as they grow older or as the body is predisposed to the allergens.

How can food allergies be cured?

Probably the best way to treat food allergies is to avoid the eating anything which may trigger an allergic reaction for a period of time (preferably for 2 to 6 months). After this period, the foods can then be gradually reintroduced into your diet. For best results, the foods should be reintroduced on a rotating basis, which means that you consume them only every 4 days or more. This will allow you to eat foods you are allergic to without suffering from the usual symptoms.

There are still some other ways to fight food allergies. Others have tried administering traditional allergy shots, homeopathic treatments, herbal decoctions, high doses of vitamin C and several other treatments with varying degrees of success.

Remember that food allergies tend to run in the family. So, if ever one member of your family has a history of this condition, do take the necessary precautions.

Michael Russell Your Independent guide to Allergies Article Source: http://EzineArticles.com/?expert=Michael_Russell

About Food Allergies

By Laura J Miller

Food allergies is one of the top three allergies most Americans suffer from The one allergy that is not diagnosed properly. A lot will say they suffer from food allergies when they actually are suffering from food intolerance.

Let's discuss what food allergies are first, a person with food allergies produce IgE antibodies that are specific to epitopes in the food allergen. These reactions to the food can be deadly after the food is ingested.

One of most popular food allergies suffered by most is being allergic to peanuts. Most food allergies a person will out grow in time, but having an allergic reaction to peanuts is usually not out grown.

The best way to treat this is to stay away from the food you are allergic to. Have a doctor run special tests on you that will help you determine which foods you are allergic to and which foods you just have an intolerance to.

There are different kinds of symptoms to food. These can include wheezing and having a hard time breathing. Some other symptoms can be itchy skin, hives, rashes, diarrhea, and swelling around the mouth and throat. These types of symptoms can start rather quickly after eating a certain type of food. Some people may even experience nasal symptoms that include runny nose or congestion; these may not be related to the food.

Some more common food allergies are known as having food intolerance to certain food types. One very common reaction found in children in lactose intolerance. This happens when there is a deficiency of the enzyme lactase, which usually breaks down the sugar lactose. Children without this type of enzyme will develop symptoms after digesting food products. This is sometimes misunderstood as a food allergy when it is actually an intolerance to the food.

How a person reacts to eating or drinking certain foods depends on the person and the severity of their allergy to that food product. Some people can react with deadly symptoms while others will have experience mild symptoms. It is important to know and understand if you are suffering from food allergies or food intolerance. If you feel you might have a food allergy contact your doctor right away with your symptoms and have tests run to make sure.

The easiest and best way to avoid having a reaction to certain foods is to stay a way from them totally including foods that might contain the food byproduct you are allergic to.

Laura Miller has always suffered from being lactose intolerant as well as her children, learn more about food allergies and other health issues at her site http://www.factsaboutyourhealth.com

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