A study by UCLA published in the journal neurology demonstrated using brain MRI’s that individuals with more Omega-3 fish oil prevented the aging process in the brain. Individuals with more EPA/DHA had greater brain volumes and better cognitive functions such as problem solving, abstract thinking, multitasking , visual memory and executive function. These cognitive functions are all things affected by dementia.
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How To Take Charge Of Your Allergies Permanently
What Are Allergies?
Antibodies have an important role in our body. When we are ill our antibodies recognize foreign invaders so that our body can neutralize them and respond appropriately. This is critically important bodily process but extremely inconvenient when this same process occurs to inert environmental proteins, the type of proteins our immune system should recognize as benign. This article will address specifically seasonal and environmental allergies including:
- Cat dander allergy
- Dog dander allergy
- Dust mite allergy
- Tree pollen allergy
- Grass allergy
- Weed allergy
- Mold allergy
What Are Allergy Symptoms?
When IgE antibodies react to protein it causes a histamine response. The release of histamine results in typical allergy symptoms such as runny nose (hayfever, allergy rhinitis) and itchy eyes.
Treatment For Allergies
The most common allergy strategies focus on upstream management of allergic symptoms. Upstream management means treating the symptoms of allergies.
The most common way to address environmental and seasonal allergies are through the use of anti-histamines. Anti-histamines medications are indeed quite effective at reducing and eliminating allergic symptoms. There are also some natural supplements that help minimize histamine release by stabilizing the mast cells that secrete histamine. I call this upstream management because it is a quick fix to address the symptoms as a result of the histamine release. The reality is however it is only addressing one of the last steps in the chain of command. This means long standing dependence on this type of treatment is needed. Whether you choose antihistamine medication or specific natural antihistamine and mast cell stabilizers the action occurs late in the game and is not addressing the immune dysfunction.
A Paradigm Shift: Downstream Management
Sublingual immunotherapy treats the underlying immune dysfuntion. This is what I call downstream management because when you address the initial aberrant reaction you eliminate the following chain of command that leads to histamine release in the first place.
Sublingual immunotherapy (SLIT) is a proven therapy that is often overlooked as an option for allergy treatments. There are over 60 clinical trials proving efficacy for allergic rhinitis (runny nose) and allergic conjunctivitis (itchy eyes). It has also been found to prevent the development of allergic asthma in children with eczema (atopic dermatitis) and allergic rhinitis (runny nose). It’s a therapy that is endorsed by the World Health Organization, the World Allergy Organization and the Cochrane Collaboration.
A Paradigm Shift In Allergy Treatment
If you are serious about taking charge of you allergies permanently then start treating the problem downstream at the source. Retraining your immune system using SLIT does involve commitment. It is not a process that occurs overnight but it is a treatment for allergies that can be permanent if done as prescribed. Check out more information about Sublingual Immunotherapy here.
Gluten revealed. Deciphering the confusion.
Co-authored with Dr Kate Whimster, ND
Gluten awareness has greatly increased in the last decade. This has come with great progress for individuals who must live gluten-free. The number of individuals going gluten free has increased. Not all of them who have chosen to go gluten-free are celiac, so what’s the rational? There are more reactions to gluten then that of the most known celiac diagnosis. An emphasis on celiac and the symptoms associated with it as well as different types of gluten reaction will be explored.
In a past article, we discussed the difference between food sensitivity, allergy and intolerance. I highly recommend you review that article prior to reading this one. Despite my best effort to avoid technical terms. Some of the concepts of this article build on that article.
What do anemia, diarrhea, constipation, hypothyroidism, osteoporosis and a type 1 diabetes trigger have in common? They can all be signs or symptoms of some type of reaction to gluten. Over 100 symptoms have been to varying degrees associated with gluten. This is why this topic is vast and confusing.
What is gluten?
Gluten is a protein found in all types of barley, rye, wheat and spelt. An acronym to help you remember is B.R.O.W.S: Barley, Rye, Oats (debatable), Wheat and Spelt. Oatmeal is sometimes included due to risk of contamination. It is often farmed, transported and/or package in factories that also have gluten containing grains. A recent study suggest most individuals with celiac can tolerate uncontaminated oats well (Kemppainen et al, 2007). Extra precaution can be taken by purchasing Gluten-Free Oats which means careful attention to potential contamination has been considered. An example of this is Bob’s Red Mill Gluten-Free Oats.
3 types of Gluten reactions.
Celiac Disease is an autoimmune condition against the cells of the small intestine triggered by the ingestion of gluten containing grains. Celiac disease is the best understood gluten reaction.
One in every 133 healthy people have celiac disease. In individuals with typical celiac symptoms 1 in 56 people have celiac disease. In people with a family history of celiac disease 1 in 22-39 have celiac disease. Sixty percent of children and 41% of adults diagnosed during the study had no symptoms (Fasano et al., 2003).
The average length of time it takes for a symptomatic person to be diagnosed with celiac disease in the US is four years; this type of delay dramatically increases an individual’s risk of developing autoimmune disorders, neurological problems, osteoporosis and even cancer (Green et al., 2005).
Celiac disease is associated with greater risk of additional autoimmune conditions. The more delayed the diagnosis the greater the risk. Those diagnosed with celiac disease between 2-4 years of age had a 10.5% chance of developing an autoimmune disorder. This incrementally increased by age of diagnosis. Those diagnosed at the age of 20 years or older had a 34% chance of developing an autoimmune disorder. Additional findings show that the later one is diagnosed, the more likely he or she is to develop an autoimmune condition (Ventura, 1999).
The difficulty with celiac is that symptoms can greatly vary from typical GI symptoms to an atypical form that presents with no gastrointestinal symptoms (Sanders, 2005).
Individuals diagnosed with Celiac’s must follow a strict gluten-free diet to avoid the autoimmune destruction of there small intestine and the consequential immune and metabolic consequences. The first step to celiac diagnosis involves an in office blood test. If positive a colonoscopy of the small intestine may be performed to visualize the current damage.
Wheat Allergy is an IgE antibody mediated immune response to gluten.
These are your typical food allergy type reactions. They can vary from mild itchy skin, swollen eyes to potentially life threatening difficulty breathing. What is intriguing about this food allergy is that in some individuals with a wheat allergy, consuming wheat prior to exercise can induce anaphylaxis reaction. Following a gluten-free diet is required.
Gluten Sensitivity is defined as every other reaction to gluten.
The definition of gluten sensitivity is broader than the definition described in my article food sensitivity, allergy and intolerance. The simplest definition is all reactions triggered by gluten exposure and alleviated by gluten withdrawal. The difficulty with the research on gluten sensitivity is that the symptoms are not very predictable. Some, individuals with gluten sensitivity can experience mild to severe digestive complaints to no digestive symptoms at all. Others experience fatigue, migraines and the list goes on. If it doesn’t always look the same how can you diagnose it? It is a diagnosis of exclusion. When celiac and Wheat allergy have been ruled out and an evident reaction to gluten is seen, it is labeled gluten sensitivity. Despite it not being associated with the same risks of a celiac diagnosis, symptoms can be quite severe and debilitating.
What is it about gluten that it can be so ruinous for so many people?
“Possibly, the introduction of gluten-containing grains, which occurred about 10,000 years ago with the advent of agriculture, represented a “mistake of evolution” that created the conditions for human diseases related to gluten exposure…. a number of in vitro studies have confirmed the cytotoxicity of gluten’s main antigen, gliadin (Sapone, 2011).”
The truth is we don’t really know. We are simply realizing that many individuals are adversely affected by gluten in different ways. It’s really hard to know why our body seems to react to this protein differently… it just seems that in a great proportion of us it does.
What’s the bottom line?
- If you suspect you may be having a negative reaction to gluten in your diet never eliminate it until you have had a proper work up. I can perform a quick in office celiac test that will indicate if you have some of the blood markers for celiac. If you eliminate gluten from your diet the test is no longer valid.
- Once you have ruled out celiac, a strategic elimination and challenge diet can help assess the influence it has on your health.
- Do you tolerate gluten well? There may be no need to go gluten free although I still recommend exploring non-gluten containing grains to increase variety in your diet.
- For more details visit the 4R GI restoration program. Strategically and carefully understanding if foods may or may not be contributing to your symptoms is essential to the path of optimizing your health.
- Here is a gluten free resource guide.
Do you have a story to share relating to gluten? Please comment below.
References:
Feighery. Fortnightly review: coeliac disease. BMJ (1999) vol. 319 (7204) pp. 236-9
PubMed Health. Celiac Disease- Sprue. (2010).
Image Credit: Henry Gavamaro
Food sensitivity, food allergy or food intolerance? Is it making you sick?
Food sensitivity, food allergy and food intolerance are often used interchangeably. Should they be? I’d like to suggest that they are very distinct and deserve to be addressed as such. In addition, once you realize the simplicity of their differences you’ll have a significantly better understanding of the processes that are affecting you. In order to clarify these differences let’s first review some basic definitions used to describe some of the functions of the immune and digestive system.
Antibodies: It is a large Y-shaped protein produced by the immune system. Its job is to recognize foreign protein and then neutralize it. It’s what happens when you get a cold, the bacteria or virus is recognized and then neutralized by antibodies.
Enzymes: In simple terms enzymes help breakdown things. The important thing to note is that enzymes are very specific for what they break down. Therefore, your body has thousands of different enzymes in your body to efficiently break down very specific compounds. Without the enzyme the process may not occur at all or at a very reduced rate. In the digestive system, enzymes help break down food into smaller units.
Both food allergy and food sensitivity are antibody mediated reactions against food. The antibody recognizes a food protein as harmful and tries to neutralize it. If this is similar then what is different?
We have different types of antibodies in our body. Different types of antibodies react differently to neutralize the foreign invader.
Food allergy
Food allergy is mediated by an antibody called IgE. When this type of antibody reacts with a foreign protein it immediately elicits some of of the following typical reactions. Food allergy reactions can vary from uncomfortable to life threatening. Skin irritation, redness, swelling are often seen. Difficulty breathing can be ominous and represents tightening of the air passageway. Other symptoms such as hoarseness of voice, stuffy and runny nose, itchy and red eyes as well as nausea and vomiting can been seen with food allergies.
Food sensitivity
Food sensitivity is mediated by an antibody called IgG. IgG antibodies react very differently from IgE. In food sensitivities, when IgG antibody react with a foreign protein, it elicits a milder, slower and non typical reaction. The reactions vary from migraines, to increased behavioural difficulties in children with ADHD, to chronic digestive concerns, decreases in energy and other vague symptoms. Here’s the killer news. Unlike a food allergy, food sensitivities are very hard to diagnose. This is because their impacts can be seen 24 to 48 hours after the ingestion of the offending food. There are two ways that can help identify food sensitivities one is a strategic hypoallergenic diet. The other is an IgG food sensitivity blood test. This tests how reactive your IgG antibodies are against various foods. The higher the reactivity the higher likelihood a food sensitivity might be present. This test isn’t perfect but can really be a good starting point in assessing potential food sensitivity.
Food allergy & Food sensitivity: How they react differently.
Here’s a diagram to simplify their difference. Imagine the pink line represents the symptom threshold- when you cross this line you have symptoms. The star represents the ingestion of the allergic food item.
Food allergy and IgE
With a food allergy, as soon as the offending food is ingested the IgE levels rise and react quickly. The allergic symptom threshold is always reached. Avoidance of this offending food is necessary as it can be life threatening. The levels of IgE will also drop relatively quickly and within 5-7 days you typically no longer have any symptoms.
Food sensitivity and IgG
With food sensitivity, the offending food is ingested and the IgG antibody levels rise slowly and linger around for up to 3 weeks. This is what makes a food sensitivity so hard to diagnose. You first ingest the offending food sensitivity and you are symptom free. This is because you are still far from your symptomatic threshold. In a few days, you ingest this same food item and again no symptoms. What you don’t know is that your IgG antibody levels have accumulated with those of your last exposure. Third time is a charm, you ingest the food sensitivity and this time you get “fill in the symptom blank”: a migraine, constipation, weight gain, water retention, dermatological outbreak, general fatigue etc. Please note in this example I used 3 days but this is for illustrative purposes and is not literal. It’s confusing. The symptoms don’t appear immediately, it is hard to link exposure to symptoms and you are left non strategically removing and adding foods hoping something will change. This can be a frustrating way to figure things out. Unlike an IgE food allergy were every single exposure is followed by symptoms, IgG food sensitivities depends on frequency and dose of the exposure.
Food intolerance
Food intolerance represent an enzyme deficiency. Our body can’t break it down and it typically causes digestive concerns. The most infamous example is that of a lactase enzyme deficiency. This enzyme is important in breaking down lactose found in dairy products. The lack of this enzymes results in gas, diarrhea and discomfort.
I work with many individuals strategically to figure out potential food sensitivity reactions. The goal isn’t to eliminate a food for the rest of your life although significant avoidance for a period of time is sometimes necessary. Following the 4R GI restoration program we can in most cases improve the integrity of the gut lining so that you can once again tolerate the offending food. The reality is when you figure out what’s bugging you and you understand the symptoms it generously provides it makes avoiding it much easier.
PS: If you learned a thing or two please share this article via facebook, retweet, or google+ it. If you would like future articles delivered into your email box sign up for email updates on your right.
What you need to know when choosing your sunscreen
What we know for sure about sunscreen
- It is really good at preventing the dreaded sunburn when applied adequately.
- Decreases the appearance of sun spots also known as solar keratosis.
What we think we know
- Appears to diminish the occurrence of squamous cell carcinoma, which is a slow-growing and treatable skin cancer.
- Doe not appear to impact basal cell carcinoma.
- Sunscreen appears to diminish our ability to produce vitamin D. We currently have a Vitamin D deficiency epidemic.
What confuses the heck out of us
- Some studies report higher incidence while other studies report a lower incidence of the deadliest form of skin cancer, malignant melanoma, among frequent users of sunscreen. This is likely due to increasing exposure to UVA despite adequate UVB sunscreen protection.
- It’s easy to be confused when the experts contradict each other.
The American Medical Association recommends 10 minutes of unprotected daily sun exposure for vitamin D production.
The American Academy of Dermatology states “there is no scientifically validated, safe threshold level of UV exposure from the sun that allows for maximal vitamin D synthesis without increasing skin cancer risk”
What you can do about it
The best protection is physical protection such as protective clothing, hats and sunglasses which protect you from the harmful impact of ultraviolet-A rays on your skin without any harmful chemicals. Staying out of the sun during peak times and looking for a shady environment is also key to your safest defense. Sunscreen should only be considered when doing the previous is unavoidable. The environmental working group recommends mineral cream based sunscreens containing zinc or titanium dioxide as they have very little skin penetration. If mineral based sunscreen cannot be used avobenzone or mexoryl Sx seem like the next safest bet.
Sunscreens to avoid
- Oxybenzone: Found in 60% of sunscreens. It is known to penetrate the skin, it is really absorbent and a potential hormone disruptor.
- Vitamin A (retinyl palmitate): Preliminary but replicable research has shown it to be photocarcinogenic- carcinogenic once exposed to ultraviolet light. Vitamin A is found in over 41% of all sunscreens on the market despite these findings.
- Sprays and powders should be avoided due to a concern of lung inflammation when inhaled.
Check out how your sunscreen measures up at the environmental working group sunscreen database, an iphone app is also available.
Image Credit: Bernhard Aichinger