It is important to differentiate between food allergy and food intolerance. An allergy is a blood response to a foreign body. A substance that is in the bloodstream that does not belong to the body will have immunoglobulins produced against it. These immunoglobulins, more commonly known as antibodies, attach to foreign matter and make that particle more recognizable by the white cells that ingest such invaders. An intolerance is less well defined by the orthodox world but holistically would be considered to be a substance to which the body responds badly in any number of ways, such as nausea and vomiting, skin rash, diarrhoea, frequent urination and any other eliminative process. I believe an intolerance to be an energetic confrontation. All cells in the body resonate at a particular frequency and any foreign molecule whose electrons resonate in such a way as to inhibit or block the body’s natural resonance is going to create an intolerance. The orthodox attitude to intolerance is discussed below. In my opinion, food allergy and intolerance is far more prevalent than even holistic practitioners, as a general rule, consider. Symptoms of food allergy/intolerance may be mild or may even trigger serious disorders such as diabetes and cancer.
The orthodox world divides allergy into four major components, type one being anaphylaxis and type four being delayed-allergy response.
The development of allergies/intolerance
The bloodstream should have in its flow only compounds that are made and derived by the body or those that are absorbed through the lungs and bowel . The latter organs filter out unwanted particles and, in the case of the digestive system, break down foods into the smallest of components, such as amino acids and peptides , basic nutrients, small chains of carbohydrates and fatty acids. When these reach the bloodstream they are not considered to be viruses or bacteria and the immune system leaves them alone. If any of these break down or selective mechanisms are inhibited or fail, the larger molecules are absorbed, the body cannot differentiate between them and invading organisms and sets up an allergic response. In the case of intolerance, even some small peptides may carry a resonance or vibration that is harmful to the body, but these do not set up an allergic response.
Any action or reaction that inhibits the protective or digestive mechanism can lead to a prolonged, possibly lifelong allergy or intolerance. Most commonly, bowel infections or the use of antibiotics that inhibit the body’s natural flora and damage the delicate bowel membranes can lead to larger molecules being absorbed through the intestinal wall in a process that is now termed the ‘leaky gut syndrome’ . Literally, the bowel inflames and loses its selectivity, causing larger molecules to be absorbed. Pollutants and inhalants such as cigarette smoke cause inflammation in the lungs and allow larger molecules to enter the bloodstream and commonly inhaled components such as pollen and pet hair will follow and potentially set up an allergic response. The skin is subjected to more cosmetics and chemicals than it used to be, creating more inflammatory responses such as eczema, which in turn allows compounds into the bloodstream to trigger allergic or intolerance responses.
It is, therefore, important to understand that allergies and intolerances are not about the causative agent but are reflections of our lifestyle, habits and environmental pollutants. We should establish an idea of those foods that may be creating problems. To do this requires some form of investigation or testing, and the choices are listed in the section on allergy testing.
The terms allergy and intolerance have become somewhat synonymous in the holistic world. This is a sad reflection of the lack of education in science that many complementary medical practitioners receive, through no fault of their own. The independent colleges should pay more attention to the basics of psychology, but that is another discussion.
An intolerance is simple: a lack of capacity to endure or an oversensitivity to a compound. This is generally created by a direct chemical reaction between a foodstuff and chemicals or cells in the body, this is mediated by a chemical release from the tissues that are intolerant. This is quite a separate concept from an allergy, which is an acquired condition initiated by exposure to a compound that creates a blood cell response to produce histamine-like chemicals or immunoglobulins .
It is quite possible to be intolerant without being allergic, and have allergies without intolerance. An example is somebody who drinks coffee and eats wheat and creates an acidic indigestion or an irritated skin. There may be no changes in the bloodstream or white blood cells of the tissue and the person is therefore intolerant but not allergic. Alternatively, the immune system may produce antibodies against a compound with no symptoms being exhibited whatsoever.
The differentiation between intolerance and allergy is only relevant if allergy testing is undertaken because many people are surprised when allergy tests come back as negative despite frank reactions occurring.
Applied kinesiology and all bioresonance computers and techniques are testing for intolerance. Hair samples, often tested in the alternative world by the unproven techniques of the pendulum or radionics, only show levels of compounds that have been eliminated and therefore suggest an intolerance within the system. Blood tests are the only method of registering allergy.