Allergy occurs when an immune response is mounted to an otherwise benign factor. Exposure occurs as irritants contact skin or mucous membranes of the respiratory or digestive tract such as pollen or animal dander, or foods in the digestive tract. Allergic reactions may cause a wide range of responses from dark circles under the eyes, stomach pain or nausea through to life threatening anaphylaxis.
This protocol focuses on the common atopic allergies of allergic rhinitis (hay fever), asthma and eczema. Allergic responses are mounted as IgE antibodies react with an allergen, triggering the release of histamine and other inflammatory chemicals (mediators) causing allergic symptoms such as itching, swelling, hives, and breathing difficulties. While most allergies are mild, in some cases they can cause anaphylactic shock. Because this type of reaction can be life-threatening, food allergies must be taken seriously.
Hay fever affects between 10-16% of people, with 70% of cases occurring before age 30. Symptoms resemble those of viral rhinitis but persist and show seasonal variation. This most common form of allergy involves the entire respiratory system - nasal cavity, mouth, throat, bronchi and lungs - and the eyes, and is a serious trigger for asthmatic patients. There is an inherited tendency, with a child having a 50% chance of developing such allergy if one parent is allergic, and a 75% chance if both parents are allergic.
The majority of adverse reactions to food are caused by non-immunologic mediated mechanisms. Also called food intolerance or food hypersensitivity, adverse food reactions can occur because a person lacks the enzymes needed for proper digestion, such as those for the lactose in milk, or because they have a sensitivity to such common preservatives and additives as monosodium glutamate (MSG), sulphites and gluten. Some adverse reactions may be due to food-borne microbial pathogens and toxins and are not an allergic response, but a normal immune defense response.
Aetiology / Risk factors
Major risk factors that can contribute to respiratory allergies include the following:
• Repeated exposure to allergen(s), which can be almost anything inhaled, eaten, touched, or injected into the body.
• Sufficient potency and duration of exposure.
• Other allergies.
• Familial predisposition.
• Smoking or prolonged exposure to second-hand smoke.
Major risk factors that can contribute to food allergies include the following:
• Foods that most commonly cause allergic reactions include peanuts, tree nuts, milk, eggs, soy,fish, shellfish, wheat, some fruits, seeds, and chocolate. Food allergies arise when a genetic sensitivity is coupled with environmental exposure.
• Family history of allergies, asthma, or atopic dermatitis.
• Personal history of asthma, atopic dermatitis, or other allergies.
• Avoid foods with a high content of mould, leftover food, yeasts, pickles, vinegars, etc.
• Emphasise foods high in essential fatty acids such as oily fish and nuts / seeds.
• Consume a minimally processed diet rich in antioxidants, phytonutrients and bioflavonoids.
For food allergies; aim to create an allergen-free diet.
• Eliminate all common food allergens from the diet (as per the elimination diet – general level); including dairy, soy, citrus, nuts and peanuts, wheat, fish, eggs, corn, chocolate, and tomatoes. Allergy testing can help point out food intolerances.
Perilla frutescens, and Citrus Reticulata peel. This addresses both the inflammation symptoms as well as the underlying imbalance in the immune system.