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A sensitivity or inappropriate reaction may cause symptoms anywhere in the body. Some systems are prone to reacting to certain families of allergies or substances, such as the respiratory system reacting to pollen. However, a substance may affect any organ system, which could cause a multitude of symptoms varying from case to case. For example, a reaction to wheat may cause hives in one person, digestive issues in another, fatigue, wheezing or acid reflux all in different patients.
Dr. Mitchell has several possible ways to relieve your allergic reactions. Usually (80% of the time) only one treatment is needed per allergen.
She was trained in Nambudripad’s Allergy Elimination Technique in 2000 and continues to use these highly effective treatments daily with her patients to eliminate reactions. Dr. Nambrudipad’s understanding that the body may be balanced in the presence of what throws it out of balance will revolutionize medicine.
NAET requires more time one on one with the doctor and has many uses besides treating allergies. NAET can also be used to detoxify heavy metals, balance hormones and cellular components, and eliminate pathogens from the body.
Advanced Allergy Technique (AAT) is specific to eliminating allergic reactions. It allows us to identify the specific component creating the reaction on the molecular level if necessary. This is a breakthrough in treating all kinds of allergies. AAT treatments consist of gentle stimulation of specific nerve bundles and acupuncture points (no needles used) along the sides of your spine while you are being exposed to a digital signal of the allergen you are being treated for.
Food Allergies and Food Sensitivities
True food allergies are based on the body’s reaction to food with a specific immunoglobulin (IgE). The cells release histamine in response to the allergic food creating redness, swelling and pain. This is similar to eating strawberries and then breaking out in hives. True food allergies are estimated to affect less than two percent of adults and four to eight percent of young children and infants.
Food sensitivities are much more common. A food sensitivity is any abnormal reaction to food or a food component. Many people have disorders such as Irritable Bowel Syndrome and gastric reflux indicating food sensitivities that affect the digestive organs. More people have full body responses like fatigue or other responses like blurred vision or headache that suggest they are responding adversely to what they eat. These reactions and the foods that cause them may be difficult to identify. While environmental changes and homes that are “too” clean may be causing an increase in respiratory allergies, we cannot prove what is contributing to the food sensitivity epidemic. Many people suffer negative reactions from food, so much so that gluten free foods, for example, appear on the shelves in every supermarket.
A metabolic food disorder occurs when a person is genetically unable to properly or fully metabolize a food component due to an enzyme deficiency. This includes lactose intolerance (inability to metabolize lactose) or favism (genetic deficiency causing a sensitivity to a chemical in fava beans).
Food idiosyncrasy is another form of sensitivity with an abnormal response to a food or food component, but the mechanism for the response is unknown. The symptoms can resemble those of an allergy and can be either severe or mild. Sulfite-induced asthma is one example and causes asthmatic reactions in 1.7 percent of asthmatics.
An anaphylactoid response is a type of reaction that elicits the same release of histamine as a true food allergy, but does not involve the immune system. The specific substance in a food that causes this reaction has not yet been identified. The response is not as severe as anaphylaxis.
There have been significant changes in the American diet in the last 50 years. Food is chemically fertilized, sprayed with pesticides, shipped long distances, processed, preserved, packaged, purified, hydrogenated, irradiated, fortified, heated to high temperatures, genetically-engineered, and pre-made with natural and artificial colors and flavors.
Conflicting studies show both the safety and health risks involved with the many aspects of commercial food production. For example, thermal processing has been shown to reduce the allergenicity of various food proteins as the high temperatures cause significant alterations in protein structure. However, multiple studies have also concluded that the thermal processing of peanuts actually enhances the allergenicity.
With this processing, chemical changes must be taking place on the molecular level. It is possible that the body may reject a food component that has been changed from its original state. It is difficult to rely on IgE binding studies of food proteins since they are not specific. It is apparent the immune system is more complex in it’s reactions this one immunoglobulin. Unfortunately, IgE testing is commonly the only diagnostic test used to test a reaction to a food.
The proliferation of food adulteration and modification may be responsible for the sharp increase in food sensitivities. Since inadequate attention has been placed on studies addressing food sensitivities, little is known about the broad range of symptoms and their link to specific foods. However, numerous studies have consistently shown that avoidance of certain foods can decrease or resolve many symptoms, even though the reaction is not a true allergy Some people estimate as many as 1 in 4 people are intolerant to wheat or gluten. In fact, food sensitivities have become a common health issue and further research is necessary to understand why so many people are suffering.
The recommended diet to promote health includes fresh fruits, vegetables, legumes (beans), whole grains, low-fat dairy products, fish, lean meats and poultry, as advised by the American Heart Association and the American Cancer Society. The Association continues to recommend a predominately plant-based diet that includes eating five servings of fruits and vegetables and six servings of non-refined, whole grains daily. The recommendation has includes two weekly servings of fatty fish, such as tuna or salmon. Minimizing refined and processed foods and thoroughly washing produce is also recommended. However, dietary recommendations change yearly and no one agrees as to exactly what we should be eating.
Pesticides in produce, soil, and ground water are pervasive throughout the world. Concern among consumers has created a huge market for the organic foods. We assume that these foods are safer than adulterated foods.
According to the US Department of Agriculture's Economic Research Service, organic products are now available in nearly 20,000 natural food stores and 73 percent of conventional grocery stores in the United States. The global market for organic food and drink reached $23 billion in 2002. Increasing demand in North America contributed to a 10.1 percent increase, as North America has surpassed Europe and is now the largest market for organic foods. In fact, 39 percent of the U.S. population now uses organic foods. The organic fiber market, including clothing and home textiles, has also grown exponentially with an increase of 23 percent in 2003, accounting for about $85 million in U.S. Sales. Continued growth is predicted for the global organic food industry with over 59 million producing organic products.