Food Allergies, Exposure to Toxins, & Processed Foods

Is Our Toxic Load Contributing to the Rise in Food Allergies?

Food allergies have become much more common – or perhaps they are simply being diagnosed instead of dismissed – and they can cause a surprisingly broad range of symptoms. Cases of more frequent and more severe reactions have been observed in the last decade in the United States than have been commonly observed in the past.

Children have been developing food allergies, and severe ones, too, at an alarming rate, and at very young ages.

Cases of anaphylactic shock also appear to be on the rise.

Some of our most common foods cause most of the allergies out there: Wheat, dairy, soy, peanuts, tree nuts, shellfish and eggs.

Celiac disease and gluten intolerance are often confused with wheat allergy, but they're not the same.

A true food allergy creates a histamine response in the body, which can cause inflammation and smooth muscle constriction. These histamine responses generally are acute, but chronic responses, especially when connected with ongoing exposure to the allergen, have been reported.

Celiac disease is an autoimmune process in which the body's immune system misidentifies certain areas of the body and attempts to destroy them. Celiac disease is triggered by the gluten in wheat, barley, rye, and some oats. New research indicates that celiac disease may also be triggered by glutens in other grains as well.

Gluten intolerance means that gluten affects certain bodily systems in an abnormal and destructive way, but the effects of gluten neither cause a histamine response nor trigger an autoimmune condition.

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Learn what symptoms indicate that your or a loved one may have food allergies.

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What has caused the apparent rise in food allergies?

This unprecedented rise cannot be attributed to a single cause; rather, many factors have contributed to the problem.

Our constant exposure to toxic chemicals and heavy metals, such as mercury from “silver” amalgam dental fillings, fluoride in our water and dentifrices, pesticide residues, and many more environmental toxins, stress our livers and kidneys.

Overly processed foods, filled with chemicals and fillers, exposure to large quantities of the same few items – corn and wheat, in the United States – and produce made to appear fresh using radiation or chemicals may also be contributing factors.

Starting children on solid foods too early may increase the risk of food allergies later in life. When you do start them on foods, read labels: avoid foods with high-fructose corn syrup, additives, and any of the seven common allergens for at least the first year. Two years would give them an even better start on good health.

Food allergies have been shown to drive psychological disorders, such as schizophrenia, bipolar disorder, and ADD/ADHD. Learn about natural alternative treatments for ADHD on this informative site.

Yet another issue is genetically modified organisms. These organisms have been substituted for the foods that humans have historically eaten, and have been released for public consumption without the public's consent, without any sort of labeling, and without any kind of meaningful testing. No one knows what effects these organisms will have on the general population.

When wheat DNA, for example, replaces some genetic material in corn, has the corn become unsafe for celiacs to eat? No one knows. And furthermore, no one is testing to find out. There just isn't any money in it. But there's money in selling these modified organisms: enough money to make sure those tests are never run. In most cases, the studies on the safety of genetically modified organisms have been funded by the biotech industry, hardly an unbiased source of financial support.

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Protect Your Health

You can protect your health, and that of your loved ones, and possibly help avoid food allergies, by buying as much fresh, organic, locally grown produce and meats as possible. Avoid processed, packaged foods. Look for foods that have been minimally processed: a tub of sour cream that has one ingredient – cream – is much healthier than one that is a fat-free, high-calcium, lactose-reduced, vitamin D enriched substitute for real food.

Go to farmer's markets, where local producers who share your values sell the foods they have produced with little or no chemical pollution. Grow your own produce if you have the time and space to do so. Religious colonies which are isolated from cities nearly always grow crops and raise animals organically, even if they don't have the certification. Call them up and see if they will sell directly to you.

Eat as close to nature as possible, doing the cooking yourself, instead of buying processed, prepared, pre-cooked junk.

You can eat healthier, control your food allergies, and maybe even avoid developing them, with just a little effort.

And your health is worth it.

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Your health matters.
You may require different approaches from those suggested here.
Always consult a qualified medical practitioner before modifying
your diet, supplements, medications or exercise program.
The information on this website is not intended to replace the professional advice of a qualified medical practitioner. Always seek competent medical advice about healthcare, medication, exercise, diet and/or supplements.

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