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Hompes MethodPractitioner Training Level II
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Lesson Nine
“Food Allergy & Sensitivity”
Food Sensitivity - Introduction
• There is no doubt that food can cause clients and patients a lot of problems. There’s also no doubt that the broad area of food allergy/sensitivity is misunderstood. In my opinion, the misunderstanding probably causes more problems than the foods!
Food Sensitivity - Introduction
• I experimented with food allergy testing quite a lot in the early stages of my career but to be honest, I didn’t seem to observe the kinds of symptomatic improvements in my clients that other practitioners were raving about.
Food Sensitivity - Introduction
• When I did run tests, I found that the same foods showed up time and time again. It was the big players:
– Wheat, corn, gluten
– Cow’s milk
– Soy
– Sunflower and other seeds
– Nuts
– Sometimes eggs, beef, seafood
Food Sensitivity - Introduction
• I was already recommending my clients avoid most of these, so I figured that if they were to spend money on testing, it would be wiser to focus on other important factors such as stool testing, organic acids, etc.
Food Sensitivity - Introduction
• I also found that some clients clearly reacted to foods (e.g. banana, broccoli, greens), yet the tests didn’t reveal problems with these foods.
Food Sensitivity - Introduction
• Nevertheless, it’s still prudent and important to discuss food sensitivity concepts so you can educate your clients and patients. And, you will one day find that a food sensitivity test for a certain client or patient will come in very handy.
Food Sensitivity - Confusion
• A lot of confusion exists in the public domain. Food companies brainwash people into thinking bad foods are good for them. The medical system doesn’t really acknowledge food reactions as causative factors in symptoms. People - customer and practitioner - who run cheap allergy tests at health food stores generally don’t understand that the body can react to foods in several ways.
Food Sensitivity - Confusion
• You will frequently come across clients or patients who say things like, “I had a food allergy test and it showed I didn’t have any problems”. They continue to eat gluten, milk, processed foods, soy, etc. truly believing that the one test they did covered all the bases.
Terminology: Food Allergy
• A response mediated by food-triggered basophil or mast cell histamine release. This can be caused by either IgG or IgE food-specific antibodies. Reactions are immediate and can be severe.
Terminology: Food Sensitivity
• A purely immune-mediated response involving various classes of food-specific immune molecules that can form immune complexes. These complexes can stimulate the complement cascade and localized inflammation. These reactions tend to be delayed –hours up to days after food consumption.
Terminology: Food Intolerance
• This term refers to a non-immunological mechanism of adverse food response. Lactose intolerance and intolerance of MSG would be examples.
Food Reactions - Extent
• Because we’re consuming foods on a daily basis, we have to consider them as environmental influences. It’s believed that at least half the population has some kind of food “reaction”.
http://nowleap.com/food-sensitivity/what-they-are/
Food Sensitivity Testing - Advantages
• The main perceived advantage of those in favor of food allergy/sensitivity testing are is that discovering food reactions can potentially help clients achieve rapid improvements (all they need to do is avoid the list of offending foods).
Food Sensitivity Testing - Disadvantages
• It is a poorly understood area of work (confusion).• Many clients have had testing previously and have been
told they don’t have sensitivities (confusion).• Several tests are probably needed to get the full picture,
as you’re about to see.• On a practical basis, telling people to avoid a whole
bunch of foods can leave them with a very restricted diet!
• Each lab says they have the best test!• An understanding of WHY food reactions are happening
in the first place is very important and not always covered.
Food Sensitivities – Different Types
• In fact, according to Dr Laura Power, there are at least 4-5 mechanisms by which the immune system can react to antigens on foods (and other things like bugs and toxins). Most tests only examine one mechanism.
– IgA
– IgD
– IgE
– IgG
– IgM (possibly not against foods)
– Lectins
– T-cell
IgE Food Allergies
• IgE antibodies are found primarily in mucous secretions. In serum, IgE is present in very low concentrations. It is elevated in atopic diseases such as allergic asthma, hay fever and atopic dermatitis (the “classic allergy” disorders).
IgE Food Allergies
• An IgE mediated reaction occurs pretty much immediately after exposure to the allergen, be it food or inhalant. This type of reaction is referred to as a Type I immediate hypersensitivity reaction. IgEantibodies that are specific for the allergen, bind onto immune cells called mast cells and basophils in the mucosal barrier. The allergen latches onto the mast cell-bound IgE antibodies in a cross-linking manner. This initiates the release of histamine and other inflammatory mediators from these cells.
IgE Food Allergies
http://www.ifr.ac.uk/protall/infosheet.htm
IgE Food Allergies
• The allergic IgE response is comprised of not only an immediate event but in many cases, a late event as well. The early phase reaction usually occurs within 1-60 minutes of exposure to the allergen. The late phase reaction may then occur 4-6 hours later and may persist for days with increased edema (water retention) and inflammation. It’s believed that IgE-mediated food allergies likely affect between 2 and 2.5% of the total population.
IgE Food Allergies
• Classic IgE food allergy symptoms include:
– asthma, rhinitis, (running nose), eczema, hives, red cheeks, etc.
– IgE are the most dangerous reactions, and can be life threatening.
http://www.ift.org/knowledge-center/read-ift-publications/science-reports/scientific-status-summaries/food-allergies-and-other-food-
sensitivities.aspx?page=viewall
IgE Food Allergies
• Reactions often involve:– Dairy products
– Shellfish
– Nuts
– Beans / peanuts
– Tree nuts
– Soy
– Wheat
– Fish
– Eggs
– Inhalant allergens (ragweed, pollen, etc.) http://www.ift.org/knowledge-center/read-ift-publications/science-
reports/scientific-status-summaries/food-allergies-and-other-food-sensitivities.aspx?page=viewall
IgE Food Allergies
• According to Dr. Laura Power, the best tests for IgEfood allergies are the modified RAST blood test (IgE) and Immuno Cap-IgE blood test. IgE can also be identified by skin prick tests; but these are not as sensitive to fat-soluble food antigens, and may provoke allergic reactions in highly sensitive patients. I have found that a lot of clients have had skin prick tests and assume that they are “ok”.
IgE Food Allergies
• Specific lab tests for IgE reactions require a full blood draw and include US Biotek and Metametrix / Genova Diagnostics.
IgE Food Allergies
IgG Food Sensitivity
• IgG reactions tend to be delayed and occur within 8 –72 hours of exposure. They often involve milk, eggs, and gluten grains (wheat, rye, barley, oats) and may develop or worsen when a person has an increase in intestinal permeability / leaky gut. Because IgGreactions are distinct from IgE allergies, they are called “sensitivities.”
IgG Food Sensitivity
• The ultimate cause of IgG sensitivities may not be the food itself, rather, the condition of the digestive tract that allows the process to develop. A leaky gut will allow food antigens to pass into the bloodstream, which can ultimately lead to IgG antibodies against those antigens. A test result revealing many positives can be a good indicator of leaky gut.
IgG Food Sensitivity
• There are four subclasses of IgG:
– IgG1 respond to new food antigens and can activate complement and inflammation.
– IgG2 and IgG3 are generally not produced to food antigens (they react to viruses and protozoa)
– On continued exposure to food antigens, IgG1 “class-switch” to IgG4.
IgG Food Sensitivity
• IgG4 form small antigen-antibody complexes as antigen exposure increases (eating the same foods over and over). Complexes get larger and larger and can activate the inflammatory response. Damage can occur if these complexes get stuck or deposited into tissues and organs.
IgG Food Sensitivity
“IgG4 antibodies are associated with delayed hypersensitivity reactions, which are the most common—yet most difficult to detect— type of food reaction. These delayed or “hidden” food reactions can cause a variety of
chronic symptoms. Since IgG4 reactions occur several hours or even days later, there may be no obvious association
between consuming a food and an adverse reaction. Food IgG4 levels increase in response to the presence of the food antigens that penetrate a weakened intestinal barrier and enter the bloodstream, particularly with commonly eaten
foods (e.g., corn, wheat, dairy, and egg).”
http://www.metametrix.com/files/test-menu/interpretive-guides/Allergix-IG.pdf
IgG Food Sensitivity
• IgG antibodies bind to food allergens and neutrophils (white blood cells), which clump together to form relatively large immune complexes in the blood. These deposit in the organs and tissues, where they cause inflammation and tissue damage. In turn this can lead to inflammatory and autoimmune conditions.
IgG Food Sensitivity
• Elevated IgG scores are considered indicative of a reaction and are seen in approximately 80% of clients. These IgG reactions are very common, likely due to millions of damaged, leaky guts, and people eating the same foods over and over again!
IgG Food Sensitivity Testing
• Most of the main labs perform IgG testing, including Metametrix / Genova (IgG4, specifically) and US Biotek. York Labs and Cambridge Nutritional Sciences also run IgG tests in the UK.
IgG Sensitivity Sample Report
IgG4 Food Sensitivity
• There’s a nice little discussion of IgG4 in Laboratory Evaluations for Integrative and Functional Medicine by Lord and Bralley.
IgE versus IgG - Summary
Lectin Reactions
• These reactions occur within 8 – 72 hours. Lectinsare found in foods like beans, seafood and some vegetables. Lectin allergens bind to the digestive lining or to red or white blood cells. This can cause severe digestive swelling in the gut.
Lectin Reactions / Sensitivities
• In the blood it attracts IgG antibodies and natural killer cells, which destroy red blood cells. This may lead to anaemia. About 65 known food lectins attach specifically to A, B or O blood type antigens. Most lectins are destroyed by cooking and digestion and rarely cause serious problems. However under-cooked pulses and vegetables commonly cause chronic digestive problems.
IgD Food Sensitivities
• They’ve only recently been discovered and made an entry to the scientific literature and seem to cause symptoms that have features in common with both immediate and delayed responses. They involve reactions to specific small molecules, such as sulfites, chemical dyes, food additives, iodine, alcohol, and gluten grains.
IgD Food Sensitivities
• IgD antibodies are released in the blood and secretions such as saliva/digestive juices and react with small molecules. Symptoms may include both fever and inflammation, but can also include hives and eczema. As far as I know, no commercial tests are available at this time except for total IgD.
IgA Food Sensitivities
• As you know, secretory IgA antibodies are prevalent in the mucosal barrier and are protective. They provide protection in bodily secretions such as saliva, tears, nasal mucus, breast milk, vaginal mucus, semen, digestive juices, etc. When elevated, specific sIgA to foods such as gluten, milk, eggs and soy may tell us that the body is actively mounting an immune response.
IgA Food Sensitivities
• Secretory IgA can be evaluated by saliva or stool. Salivary sIgA is a predictor of the release of sIgA at intestinal surfaces. Fecal sIgA correlates with salivary sIgA. sIgA levels can either show as too high (active immune response to bugs, gluten, etc.) or suppressed due to prolonged stress. Cortisol is said by some teachers to suppress sIgA, but the research is mixed.
IgA Food Sensitivities
• US BioTek’s in-house studies demonstrate that out of 90-95% patient who are sera-negative for specific-IgEallergies:
– 70-85% test positive for specific-IgG responses.
– In patient sera negative for both specific-IgE and IgG, 30-40% test positive for specific-IgA responses.
IgA Food Sensitivities
• The Diagnostechs IgA Food Sensitivity Panel tests for an immune response to four of the most common food allergens: gluten, soy, milk and egg proteins. Antibodies to these foods can easily be tested for from a non-invasive saliva sample.
T-Cell Reactions
• T-cell reactions occur within 8 – 72 hours. They most often involve dairy, nightshades, sugars, and chemical sensitivities. Macrophages engulf food allergens and transfer them to T-Cells. Both cells release interleukins (cell messengers) that stimulate the immune system, causing tissue damage, inflammatory diseases and autoimmune conditions. As far as I know, there aren’t any easily accessible tests for T-cell reactions.
Food Intolerances
“Food intolerances are abnormal reactions to foods or food components that do not involve the immune
system. Several different types of food intolerances are known to exist. These intolerances are metabolic food disorders, anaphylactoid reactions, and idiosyncratic
reactions.”
http://www.ift.org/knowledge-center/read-ift-publications/science-reports/scientific-status-summaries/food-allergies-and-other-food-sensitivities.aspx?page=viewall
Food Intolerances
“Metabolic food disorders are adverse reactions to a food or food component that results from a defect in
the metabolism of these foods or some substance therein or from an affect of the food or food component
on the body’s normal metabolic processes. Lactose intolerance is an example of a metabolic food disorder
resulting from a defect in the metabolism of a food component.”
http://www.ift.org/knowledge-center/read-ift-publications/science-reports/scientific-status-summaries/food-allergies-and-other-food-sensitivities.aspx?page=viewall
Food Intolerances
“Anaphylactoid reactions are adverse reactions resulting from the ingestion of foodborne substances that release histamine from cellular stores within the body (Taylor, 1987). There are no particularly good
examples of anaphylactoid reactions, although circumstantial evidence suggests that such reactions
may occur.”
http://www.ift.org/knowledge-center/read-ift-publications/science-reports/scientific-status-summaries/food-allergies-and-other-food-sensitivities.aspx?page=viewall
Food Intolerances
“Food idiosyncrasies are adverse reactions to foods or food components that occur through unknown
mechanisms and which can even include psychosomatic illnesses. Sulfite-induced asthma is the best example of
an idiosyncratic reaction that has been well documented to occur among certain consumers,
although the mechanism remains unknown.”
http://www.ift.org/knowledge-center/read-ift-publications/science-reports/scientific-status-summaries/food-allergies-and-other-food-sensitivities.aspx?page=viewall
Great Summary Diagram
http://nowleap.com/food-sensitivity/how-food-sensitivities-cause-inflammation/
The Food “Allergy” Pyramid
http://www.biotype.net/diets/foodallergies.htm
Is Testing Necessary?
• With so many different mechanisms by which the body can react to foods and other antigens, is it really viable to run testing? And knowing the main players in food sensitivity and allergy, can we not just recommend avoidance of a handful of key foods?
Is Testing Necessary?
• I think this really depends on your client/patient situation.
– What is are the symptoms, history?
– What is the budget?
– How motivated is the client (remember the labs can be great motivational tools)?
Food Avoidance
• If IgE antibodies are elevated, remove the food completely and for good (it’s more than likely that total avoidance for life is required).
Food Avoidance
• If IgG antibodies are elevated it’s recommended that folk avoid “strong” and “moderate” foods for 90-days; work on 4R programs for gut repair, then retest to see if antibody levels have dropped.
Food Avoidance
• Over and above test results, I recommend total avoidance of the following foods for my clients/patients:– Gluten (see lesson 9, part 2)– Other grains on a case-by-case basis– Cow’s milk (60-90 days)– Soy– PUFA including nuts and seeds– Processed sugar– Artificial sweeteners– Processed food
The Allergy Pyramid Revisited
• Dairy is at the top; wheat, peanuts, nightshades, eggs and beans are next. Then grains and fruits. Just get people off cow’s milk, gluten, grains, beans and nuts and you’ve dealt with most of these!
Rotation Diet
• I’ve added some information on rotation diets in the resources section, in the form of the Metametrix IgGInterpretive Guide:
– Don’t eat the same food for 4-days.
• E.g. if you eat it on Monday, only eat again on Friday.
– Get your client/patient to create lists of foods for themselves for each day.
• Can be time consuming and hard for client to follow.
Rotation Diet
Rare Food Diet
• I learned this from Dr. Sherry Rogers. It’s where you coach your client or patient to consume foods they rarely or never consume. Most people are only eating 20 foods per week when Mother Nature’s bounty is at their finger tips! A rare food diet sounds restrictive, but it can be a truly eye-opening experience (more on this in Hompes Method Level I).
Consider Total Antigenic Load
• Foods (gluten, soy, milk, additives, etc.)
• What bad bugs does the client/patient have?
• Is the client/patient toxic?
– Mercury plus other heavy metals.
– Pesticides
– Plastics
– Solvents, PCBs, etc.
– Reduce exposure to all antigens and consider testing for toxins / then running appropriate detox programs.
Fix The Gut!
• Remove bad bugs.
• Restore elimination, pancreatic/gallbladder, secretions.
• Reinoculate with good bugs.
• Repair gut lining and immune system.
– On its own, this can alleviate many allergic-type symptoms.
Repair Metabolism and Immune Function
• Nutrient status is critically important for regaining and maintaining optimum immune function. The thyroid, adrenals, ovarian hormones, etc. run the immune system so impaired function in these areas can, of course, also cause problems. If the immune system is “out of control”, why might that be?
Nutritional Status
• Selenium, magnesium, vitamin D, vitamins A, C and E and many other nutrients are very important for the reduction of inflammation, oxidative stress and for the regulation of neural and immune function. Consideration of cellular energy production is also very important.
Specific Labs and Tests
• Metametrix (Genova):
– IgE 30-foods (blood)
– IgG 90-foods (blood)
• You can order a combo panel that includes both tests at a discounted rate
– IgG 30 foods (bloodspot)
– Inhalant allergens
Specific Labs and Tests
• US Biotek:
– Huge array of tests available, including IgE, IgG, IgA, herb and spice, Asian food, Mexican food, inhalant allergies, environmental chemicals.
– www.USBiotek.com
– Note: I have not personally used any of these tests.
Specific Labs and Tests
• Diagnostechs:
– Simple salivary IgA test is available for gluten, milk, soy and egg.
– www.Diagnostechs.com
– Red Apple Clinic (UK distributors)
Specific Labs and Tests
• Cambridge Labs (UK)– 15, 40, 60, 120, 200 foods IgG (bloodspot)
– www.camnutri.com
– “Food Detective” Self Test• http://www.camnutri.com/food-detective-c-
23.html?osCsid=85pjhf8k2d2qflilcbnp2tt0o7
• York Test (UK)– IgG foods
– www.yorktest.com
Specific Labs and Tests
• ALCAT Test:
– Foods, additives, environmental toxins, molds
– https://www.alcat.com/test_panels/
• MRT (Mediator Release):
– http://nowleap.com/
Mediator Release (MRT)
“The single common feature and most clinically important component of all diet-induced inflammatory reactions is that they ultimately cause mediator release (cytokines,
leukotrienes, prostaglandins, etc.) from various white blood cells (neutrophils, monocytes, eosinophils,
lymphocytes). This is true whether reactions are immediate or delayed, whether dose dependent or not, whether governed by the innate or adaptive immune systems,
whether cell-mediated or humorally-mediated, and whether inflammation remains at a sub-clinical level or becomes
symptom-provoking.”
http://nowleap.com/mediator-release-testing/mrt-iii/
Food Reactions - Summary
Advantages
• Can potentially give quick relief from Sx.
• Can be used to check gut permeability.
• Good for motivation when recommending food elimination.
• Can be used to check for ongoing or temporary reactions.
Disadvantages
• Do you really need to test?
• What else can the client test for with the money?
• Just get people off the main offending foods first?
• Confusion if one test shows negative and another positive.
Food Reaction Testing - Two Commodities
TIME (no testing)
• Remove top offending foods.
• Careful rotation diet.
• Consider blood type (lectins).
• Work diligently to fix gut.
• Possibly add in 30-foods bloodspot if affordable.
MONEY (run testing!)
• Combine IgG and IgE.
• Possibly add in an IgA test.
• Remove foods that show up (in addition to main offending foods).
• Re-test in 90-days.
Food Reaction Testing – Your Call
• The more skilled you become, the more you will get a feel for who needs this testing and who doesn’t. I rarely test in my practice as I help clients remove most of the major offending foods as a basic course of action anyway. Then, by fixing the gut and supporting the liver, a client’s antigenic load is significantly reduced.
Thank You!
• As always, thanks so much for consuming this information. I hope you found the lesson interesting and helpful. In Part Two of this lesson we’ll look specifically at gluten and coeliac disease issues and how to educate your client/patient about this critically important piece of the jigsaw puzzle.
