Food Allergies
by Charles R. Attwood, M.D., F.A.A.P.
As a child, I suffered terribly from asthma, often missing several school days at a time. My condition was often complicated by pneumonia or bronchitis, and I would be hospitalized and placed in an oxygen tent. My parents and even our family doctor felt helpless. The only known treatment was an injection (sometimes several) of adrenalin when my gasping and wheezing got severe, along with antibiotics for secondary infections. I remember the doctor's less than encouraging words, "At least it won't kill you." It probably never occurred to anyone that my problems might have been caused by what I was eating.
How I made the Allergy Connection
Not until many years later, while I was in pediatric training, did I make the connection. I hadn't had asthma since leaving home for college, the same time, I remembered, that I had stopped eating dairy products. Now, after 35 years of general pediatric practice, I've come to the conclusion - which is shared by many allergists - that dairy sensitivities are hardly rare. Six out of ten children are estimated to be allergic to milk protein. Not all are asthmatics but many have recurrent middle ear infections, allergic rhinitis, and, especially in infants, chronic skin rashes, such as eczema. Older children and adults often manifest their food-related allergies as chronic bronchitis and sinusitis. But asthma itself may persist for a lifetime.
Milk and dairy products aren't the only foods capable of causing severe allergies in children and adults. A few others include: eggs, seafood, soybeans, peanuts, corn, tomatoes and wheat. Allergic disorders are caused by allergenic proteins, and are therefore commonly associated with foods of high protein content, especially of animal origin. Recalling my childhood experience, I've always asked my severely allergic patients to stop eating dairy products as a first step before subjecting them to a full allergic workup. This simple approach often surprises the whole family, who may have been subject to many sleepless nights and the constant and disappointing use of aerosol inhalations, shots and drugs. Why hasn't this been done before, they ask? Good question. Many physicians, unfortunately, are trained only to treat illnesses; they're not inclined to view allergies as preventable.
Food, of course, is just one of the many allergen-containing materials that precipitates asthma and the other allergic diseases. Inhalants, such as house dust mites, molds, and pollens often play an important role. Many people are allergic to several foods as well as several inhalants. Moreover, because these inhalants often cannot be avoided, there may be a need for weekly desensitizing injections of an extract that contains gradually increasing doses of the offending substances.
From Super Foods to Super Allergies
While food allergies have traditionally been simpler than other allergies to prevent, the picture is rapidly changing with genetic engineering of foods. This latest "miracle" intervention into natural processes is almost certain to bring with it mass confusion about food allergies. Already, by introducing Brazil nut genes into soybeans, a more protein-dense soybean has been created. But the thousands of people who are allergic to Brazil nuts will now, according to early clinical testing, be allergic to this new variety of "super soybean." Although a likely moratorium may halt this particular product until the allergy consequences are fully known, we can be assured that this is only the beginning. Food manufacturers are planning to introduce these new superfoods by the hundreds, each containing the genes of many other plant species. Preventing food allergies will then be possible only if consumers make their choices from totally natural foods.
The key to controlling our food allergies lies in following nature's guidelines as a means of prevention. Why go on living with these disorders, allowing them to reappear regularly, then trying to treat them, always with questionable results? If you have allergies, my own suggestion is to avoid going through a comprehensive allergy workup involving skin tests. If necessary, save this for later. Rather, pick the top food allergens: dairy products, eggs, meat, seafood, soybeans, corn, and wheat. Remove them from the diet, one at a time, for four to six weeks, beginning first with dairy products. This can be done with the help of a food diary, a daily log of food eaten and the frequency of symptoms. Often the elimination of one of these allergens will bring about a noticeable lessening of allergic reactions.
Taking the First Step
Some people ask me if, once they've found their allergen, they will need to remove it completely from their diet. Here again, take the simplest step first. With dairy products, for example, you don't usually have to avoid every conceivable food that contains the slightest bit of cheese, milk or yogurt. Fortunately, small amounts cooked with other foods, and in commercial products, are often tolerated. If you do, however, find that small quantities do affect you adversely, then you can refine the procedure by carefully reading labels and selecting accordingly. You may be surprised at how easy it is to reconcile your tastebuds with healthy, non-allergenic nutrition.
