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Page 1, 2 The Allergy Connection
and Chemical Sensitivities
Many autistic children suffer from multiple
food sensitivities, whereby sensitivities to cow milk products, or
a true lactose intolerance,
are main problems. Most
other food reactions are due to a weakened digestive tract. It
is not unusual that multiple food sensitivities disappear as soon
as the digestive
ability
increases (due to enzyme and other digestive support). When the
intestinal
flora normalizes due to changed eating habits and digestive support
such as lactobacillus acidophilus, the intestinal mucosa improves,
and sensitivities
to foods with a less complicated molecular structure or foods
that require less digestive capabilities are better tolerated.
The IgG Food Antigen Report in Figure 2 is typical for an autistic
child. The report interpretation illustrates that dietary restriction
is temporary
for
most foods, even those to which the child strongly reacts.
Food
Allergy Test Results (Sample)
Patient Name: xxxx
Day of Birth/ AGE: …
Sex:
Lab-ID:
Sample submitted: Serum
Submitting Clinic/Physician
Patient Symptoms/Clinical Information:_________________
Test-Date: 01 June 06
IgG Food Antigen Nutri Screen |
Method: EAST - EnzymaticAllergen Sorbent Test |
|
Test value µg/ml |
Class |
Reaction |
FH29 milk
f116 cow's milk, f325 sheep's milk, f286 mare's milk |
104,81 |
3 |
very high |
FH32 miscellaneous 1
FH10 whole egg, f74 caragen, f128 poppy seed |
39,74 |
2 |
high |
FH18 fruits 1
f34 tangerine , f29 banana, f49 apple |
26,58 |
2 |
high |
FH15 corn
f4 wheat, f5 rye, f7 oats |
25,53 |
2 |
high |
FH24 spices 1
s2 curry, s25 ginger, s404 cardamom |
2,22 |
0 |
-negative |
FH14 meat
f27 beef, f26 pork, f88 lamb |
0,00 |
0,0 |
-negative |
FH13 shellfish
f71 crayfish, f80 lobster, f110 crab |
0,00 |
0,0 |
-negative |
FH23 vegetables 4
f14 soya, f35 potatoe, f48 onion |
0,00 |
0,0 |
-negative |
FH19 fruits 2
f44 strawberry, f50 grape, f53 peach |
0,00 |
0,0 |
-negative |
FH31 nutrition binder
f216 agar-agar, k83 guar gum, f298 tragacanth |
0,00 |
0,0 |
-negative |
FH16 nuts
f17 hazelnut, f13 peanut, f20 almond |
0,00 |
0,0 |
-negative |
FH11 fish
f41 salmon, f22 trout, f196 halibut |
0,00 |
0,0 |
-negative |
FH28 spices 5
s3 caraway, s225 glutamate, s7 black pepper |
0,00 |
0,0 |
-negative |
FH30 nutrition additives
m44 baker's yeast, f54 gelantine, f154 locust bean gum |
0,00 |
0,0 |
-negative |
FH21 vegetables 2
f131 avocado, f134 broccoli, f31 carott |
0,00 |
0,0 |
-negative |
FH27 spices 4
s13 thyme, f155 vanilla, s8 cinnamon |
0,00 |
0,0 |
-negative |
FH26 spices 3
s4 laurel, s5 nutmeg, f86 parslay |
0,00 |
0,0 |
-negative |
FH17 citrus fruits
f32 lemon, f33 orange, f203 grapefruit |
0,00 |
0,0 |
-negative |
FH20 vegetables 1
f12 peas, f132 green beans, f65 lentil |
0,00 |
0,0 |
-negative |
FH22 vegetables 3
f185 red cabbage, f85 celery, f25 tomatoe |
0,00 |
0,0 |
-negative |
FH12 fish/shellfisch
f3 cod, f422 green pike, f23 shrimp |
0,00 |
0,0 |
-negative |
FH33 miscellaneous 2
f79 gluten, f480 aspartam, f97 cocoa |
0,00 |
0,0 |
-negative |
FH25 spices 2
s1 anise, s20 basil, s11 dill |
0,00 |
0,0 |
-negative |
FH34 miscellaneous 3
f482 lupine flour, b83 cotton seed, f481 soja lecithin |
0,00 |
0,0 |
-negative |
Figure
2: IgG Food Antigen Report
Interpretive Guidelines
Intake of food with weak or borderline reactions should be reduced.
Intake of food with high, very high, or extremely high reactions
should be strictly avoided.
Looking at Figure 2, we can see that the patient shows a strong IgG
reactions to milk products. He also reacts to chicken eggs, some fruit,
and grain products. Altogether, his food intolerance problem is moderate
and will most likely dramatically lessen or disappear when a rotational
diet is followed for three months and, when appropriate, digestive
support is provided during that time. It is important that all nutritional
products used are free of lactose (milk sugar) and other allergens
as listed above.
Dietary Recommendations
Milk Products
Cow milk products should be eliminated
from the diet for at least three months.
Genetically, the enzyme lactase is missing in people of certain races
(Arabs, Blacks, Jews, Asians), and thus, lactose intolerance is common
in some parts of the world. However, IgG reactions may occur even if
lactose intolerance is not present. The inability for the digestion
system to break down cow milk sugar (lactose) or the rather complicated
cow milk protein causes IgG reactions to cow milk. Therefore, patients
showing a high IgG reaction towards cow milk products typically have
a weakened digestive tract. Intestinal function is reduced, and the
digestive inability to properly break down the complicated molecular
structure of such foods increases digestive problems if these foods
are frequently eaten. This results in an increased sensitivity to related
foods such as sheep's milk or mare's milk, including camel
milk. Temporary avoidance and increased digestive support may lessen
or even eliminate the problem.
Recommendation
- Avoid
all cow milk products for three months. After three months, the
patient should drink plenty of milk and eat cheese on one day. If
a
reaction occurs, he is still unable to digest cow milk products
and must continue to avoid milk and cheeses.
- Avoid sheep milk or
sheep products for four weeks. After four weeks,
you may introduce these products as outlined above. If no reaction
occurs, you are allowed to enjoy these produces on a rotational
basis, once weekly.
- Avoid mare milk or mare products for four weeks. After four
weeks, you may introduce these products as outlined above. If no
reaction
occurs, you are allowed to enjoy these produces on a rotational
basis, once weekly.
- Avoid camel milk products for four weeks. After four weeks,
you may introduce these products as outlined above. If no reaction
occurs, you are allowed to enjoy these produces on a rotational basis,
once weekly.
- Avoid goat milk products for two weeks. After two weeks, you
may introduce these products as outlined above. If no reaction
occurs, you are allowed to enjoy these produces on a rotational basis,
once weekly.
- Use rice milk for cooking, baking, and drinking and supplement
your diet with calcium (see below).
Whole Egg, Caragen, and Poppyseed
The patient whose report is shown in Figure 2 shows strong reaction
towards whole egg. Chicken eggs should be avoided for six weeks.
(See Dietary recommendation.) Cross reactions to carragen and poppyseeds
are common. Eliminate carrageen and poppyseeds for four weeks.
After this, the Rotational Diet is to be followed, meaning the
patient
may eat foods containing carrageen or poppyseeds once every fifth
day. Meat and Fish Products
In Figure 2, no reactions to meat and fish products were found, which
is unusual in the presence of grain, milk, and egg reactions. It
does indicate good stomach digestion. Thus, the digestive disability
mentioned above may be limited to the intestinal tract and enzyme
production.
Grain Products
The patient shows a high sensitivity towards wheat, rye, and oat. A four-week
avoidance of should improve digestion. When tested for gluten alone, no gluten
reaction was found. Hence, gluten-intolerance is not the problem. The cause
of the grain intolerance is most likely caused by a weakened digestive and/or
enzyme system. After the four-week elimination, the digestive tract should
have largely rehabilitated, and the introduction of foods made from wheat,
rye, or oats may be started, one at a time. And if eating that food produced
no reaction, it can be eaten once weekly, provided that the tested grain
is tolerated. To further support digestive rehabilitation, it is important
that the intestinal flora is supported with healthy bacteria such as acidophilus
(Dophi Meg) and B-vitamins.
Allow the following gluten-free grains, starches, and flour substitutes
for the four-week elimination diet (and thereafter):
Acorn [Quercus spp.] Sweet edible nut used whole or ground into flour;
flour adds flavor and fiber, but does not bind well
Amaranth [Amaranthaceae] Many varieties; related to spinach, beets, and pigweed;
tiny seeds are commercially available whole or ground into a light brown flour
with a nutty taste; highly nutritious; edible leaves
Arrowroot [Maranta arundinacea] Herbaceous tropical perennial; the starch,
extracted from the rhizomes, is used as a thickener and blends well with gluten-free
flours; interchangeable with cornstarch
Artichoke [Cynara scolymus] Flower head of a thistle-like plant; used cooked
as a vegetable or dried and ground into flour; combine flour with rice, potato,
and/or tapioca flour for breads and other baked goods
Cassava [Manihot esculenta] (tapioca, manioc, yuca) Starch, extracted from
the root, is ground into flour, which is used as a thickener for soups, fruit
fillings, and glazes, much like cornstarch
Channa Type of chickpea grown in the East Indies; used whole or ground into
flour
Chickpea (garbanzo) Seed of leguminous plant of the pea family, used whole,
pureed, or ground into flour (see besan)
Corn [Zea mays] Maize, cereal plant native to the Americas; kernels are largest
of cereal seeds; six major types are dent, flint, flour, sweet, pop, and pod
corns; used whole or processed into a multitude of products including sweeteners,
flours, and oils; corn flour is a finely-milled flour from the entire kernel
of corn; can be blended with corn meal and small amounts of other flours for
making cornbread and cornmeal mush; found in white, yellow, and blue varieties;
hominy is another name for white or yellow corn kernels from which the hull
and germ have been removed; used canned as a side dish or in casseroles; maize,
maiz, masa harina are other names for corn or corn flour; popcorn is a variety
of corn suitable for popping; unpopped kernels may be milled into a light corn
flour; popped corn may be pulverized and added to ready-to-eat breakfast cereals,
or used as soup/salad toppers
Fava Bean (faba) Legume; used whole, cooked as a vegetable or ground into flour;
unrelated to celiac disease or gluten intolerance, favism is an allergic reaction
to fava beans that can be life-threatening; favism is most common in those
of Mediterranean descent
Manioc [Manihot esculenta] (cassava, tapioca, yuca) Starch, extracted from
the root, is ground into flour, which is used as a thickener for soups, fruit
fillings, and glazes, much like cornstarch
Millet [Panicum miliaceum] Drought-tolerant grasses with small seeds that can
be substituted for sorghum in most recipes
Quinoa [Chenopodiacum quinoa Willd.] Seed of ancient cereal grain of Peru,
related to amaranth; mild nutty flavor; versatile; can be substituted for any
grain; used whole; as a hot cereal; ground into flour; adds moisture to baked
goods
Rice [Oryza sativa] ("Races" called Indica, Javonica, and Sinica)
Semi-aquatic member of the grass family; rice is gluten-free and non-allergenic;
categorized as short, medium, and long, the edible seed is the staple grain
for over half the world's population; short-grain, long grain, white or brown
rice may be used; sweet rice flour contains more starch than the brown and
white rice flours; it is an excellent thickener; binds and reduces separation
in sauces that are to be frozen and then reheated
Sago Starch extracted from tropical palms and processed into flour, meal, or
pearl sago (similar to tapioca.); used as a thickener
Sesame White, brown, or black seeds; used whole, ground as flour, or pressed
into oil
Sorghum, Milo [Sorghum bicolor L. Moench] Drought-tolerant cereal grain used
primarily as a flour or sweet syrup; third-most prevalent food crop worldwide;
certified food grade white sorghum has been specially developed for the food
industry
Sunflower Seed Can be dried or roasted and eaten as a snack, used in salads
or sandwiches, or added to a variety of cooked dishes and baked goods; oil
is used in cooking and salad dressings; the seed may be finely ground and added
to flour combinations for a dark color and nutty taste
Sweet Potato [Ipomoea batatas] Tropical American vine of the morning glory
family, cultivated for its fleshy, tuberous orange-colored root. Used cooked
as a vegetable, or dried and ground into a flour
Tapioca Starchy substance extracted from the root of the cassava plant, used
mainly in puddings; tapioca flour is used as a thickener, especially in fruit
dishes because it produces a clear gel; often added to gluten-free breads (See
cassava and manioc.)
Taro Flour Commercially processed from a starchy tropical root; used as a thickener,
similar to tapioca
Urd Variety of green gram or bean cultivated in India
Wild Rice [Zizania aquatica] Seed of plume-topped wild aquatic grass found
mainly in the United States and Canada; can be used whole or milled into a
dark flour
Wild Pecan Rice Aromatic long-grain rice grown in Louisiana; named for the
strong aroma and milder, but distinct nutty taste
Further Dietary Recommendation
It is important to support enzyme and digestive function (see below). Rehabilitation
of your digestive tract results in better enzyme function and gut permeability
is reduced. By improving digestive functions, the molecular breakdown of food
improves and weak food reactions generally disappear.
Supplementation Recommendation
AminoPower,
one-half teaspoon mixed in soup, juices, soy or rice milk, three or
four times daily or Multi9Plus,
one capsule three times daily with meals; Dophi Meg, one capsule three
times daily daily; Cal-mag, one tablespoon three times daily with meals.
Other Information and Recommendations
- Leaky
gut syndrome, commonly found in people with food allergies, increases
toxic metal uptake.
- People with cow milk intolerance are known
to have leaky gut syndrome. An increase in toxic metal uptake is
seen in these individuals.
- When milk products are not adequately
digested, the calcium found in those foods is not available for
nutritional uptake and calcium
deficiency symptoms develop.
- An inadequate calcium supply increases the heavy
metal uptake, particularly that of lead.1
- A patient with lactose
intolerance is more at risk to develop heavy metal toxicity problems.
- To
evaluate a person's heavy metal uptake, a hair mineral analysis
is recommended. This test demonstrates the heavy metal
tissue load. (see www.microtrace.de)
Rotation Diet
- No one food is repeated until
the fifth day in a four-day rotation plan, i.e., if wheat is
eaten day 1, it is not eaten again until
day 5.
- Food from the same botanical food family may be
used on an every-other-day basis. A family of foods is based
on their common biological origin,
and therefore those foods share common antigens and may
cause similar reactions when eaten. (For example, oats, rye,
rice,
wheat, etc.
all belong to the cereal gain or grass family. You
could choose to eat
a different cereal grain once every other day, such as
oats on day 1 and wheat on day 3, but do not eat the same cereal
grain
again
until the fifth day). To explore food families further,
take a look at the
Food Family Chart.
- No one food may be used twice in one
day. For example, if a wheat cereal is eaten in the morning, no
wheat in
any other
form – bread,
rolls, or other baked goods, thickeners, flour, pasta,
etc – should
be eaten that day.
NOTE: Any food that has provoked
a life-threatening reaction in the past should NOT
be reintroduced except
on the
advice of your physician.
A rotation diet is NOT overwhelming when eased into
gradually. Begin with the most easily rotated category
of foods,
the proteins, by
appropriately rotating
beef, chicken, fish, dairy products (if tolerated), eggs,
etc., according to the three principles above. Depending
upon your own area of
sensitivity, then
choose another category, such as vegetables or fruits, to
appropriately
rotate. The grain category/family is one that definitely
needs to be rotated, as
those with allergies very often show sensitivity
to one or more of these grains.
Most importantly, following a strict elimination diet is
ONLY TEMPORARY. As soon as the digestive tract functions
better, many food reactions
will disappear.
The child will feel better and be able to tolerate many of
the foods to which he or she previously reacted.
A
balanced
biochemical
system can more easily
tolerate chemical assaults such as from monosodium glutamate.
However, the reactions still occur, even in healthy
people. Some notice
it more than others.
The autistic child should not be exposed to this substance
again, even if the child returned to normalcy, which
is not
uncommon.
Summary
- When we know the child's toxic
status and his or her genetic ability to detoxify, we are able
to free cells and nerve tissues from toxins
such as mercury, enabling the body to rehabilitate and return to normalcy.
- When
we know the child's food and chemical sensitivities, we can temporarily
make diet changes and provide nutritional support that will
allow the child's digestive and immune system to rehabilitate.
- By freeing the
child's body of assaulting substances (toxins, chemicals, and specific
foods), we are enabling the body to heal itself.
More
literature is available on request from ebb@microtrace.de 1. Bruening K, Kemp FW, Simone N, Holding Y, Louria DB, Bogden JD.
Dietary calcium intakes of urban children at risk of lead poisoning.
Environmental Health Perspectives. June 1999; 107 (6).
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