3 Natural Ways Of Preventing and Treating Food Allergies and Sensitivities
This article will discuss ways of preventing and treating food allergies and sensitivities.
Some people perceive that food allergies and sensitivities are more prominent than before.
For example, as a child in the 1970s, we were never told about the dangers of bringing peanuts to school.
Today, I hear from the parents of my child’s clients that this is commonplace.
However, despite hearing this observation, is the issue increasing, or are we merely more aware of it?
Scientific research shows us that the incidence of celiac disease is much higher than when I was a child.
Researchers can show this increase by analyzing old blood samples and applying modern-day diagnostic criteria.
They found that celiac disease is over four times higher today than a half-century ago.
So why is the incidence of food allergies and sensitivities increasing?
To answer this question, we must first examine why some people develop allergies and intolerances and others do not.
Eggs and Liver
Over the past fifty years, we have seen a change away from particular foods, including a reduction in the consumption of eggs and liver.
When we remove foods from our diets, this will have a detrimental effect on our nutritional status.
Our immune system requires certain nutrients to work efficiently; without them, it can become over-reactive, and we can develop allergies and intolerances.
Two essential nutrients for a healthy immune system are retinoic acid and prostaglandin E2.
Retinoic acid is a molecule that we make from retinol.
Prostaglandin E2 Is made from arachidonic acid, an omega-6 fatty acid in animal foods.
Retinol is found mainly in liver and cod liver oil, with smaller amounts in egg yolks and dairy fat.
Arachidonic acid is found primarily in the liver and egg yolks.
Therefore a reduction in the consumption of liver and egg yolks has probably contributed to the increase in food allergies and food intolerances.
Nonsteroidal Anti-Inflammatory Drugs
Another important consideration is the increased use the over-the-counter nonsteroidal anti-inflammatory drugs, or NSAIDs, such as ibuprofen, acetaminophen, and aspirin.
These drugs block the enzyme COX in the body.
The enzyme COX converts arachidonic acid into prostaglandin E2, which we require to ward off allergies and intolerances.
From a research point of view, aspirin is safest if we are in pain, out of all the NSAIDs.
How Can We Use This Information?
Regarding food intolerances, I think it is more accessible to prevent them than to fix them.
To avoid the development of food intolerances, we must introduce both liver and eggs into our children’s diets from an early age.
For example, we begin with eating liver once or twice a week and eating egg yolks every day or every other day.
Secondly, avoid the unnecessary use of NSAIDs. There are many natural and safer alternatives to NSAIDs.
I suggest seeking out a local Naturopathic Doctor or Homeopath for advice.
As mentioned above, there is no easy way to fix food intolerances.
First, identify foods you cannot tolerate and cut them from your diet.
My preferred method of determining food intolerances is a food-elimination diet. I also find muscle testing a helpful tool.
If you suspect gluten is an issue, you must rule out celiac disease. Celiac is a severe medical condition which means you must be very strict with avoidance.
Similarly, complete avoidance is imperative if you are allergic to food such as peanuts.
Unlike Celiac disease, it may be possible to treat food allergies even if they cause anaphylaxis.
I recommend you look at Natural Allergy Treatment which I have found very effective.
If food intolerances do not induce a medical condition or very uncomfortable effects, it may be possible to reintroduce them over time.
I suggest trying to reintroduce foods after 3-4 months. If there are several foods, then introduce them one at a time over a week.
You may also try consuming the foods in a predigested form.
For example, if you have a problem with nuts, try soaking them and sprouting them. If you are dealing with grains, try using sourdough, long-fermented grains, etc.
Disclaimer
This article is not intended to provide medical advice, diagnosis or treatment.