DIET & FOOD ALLERGIES

        Main Page Clinic Staff Hours & Contact Info Intake Forms Fees & Insurance Specialties: Adults/Kids Autism & ADHD Lab Testing & BMI Diet & Food Allergies Shopping Cart News & Articles Newsletter Sign-Up Biotype Research Lectures Privacy Policy

FOOD ALLERGIES

FOOD REACTIONS

Type 1: IgE - Immediate Allergies

Type 2: Lectins - Food Allergens

Food Intolerances

Type 3: IgG - Delayed Allergies

Opioid Peptides (Morphins)

Type 4: T-cells - Delayed Allergies

Inflammatory Digestive Diseases

Type 5: IgD - Fever Allergies

Autoimmune Conditions

Type 6: S-IgA - Secretory Antibodies

Chemical Sensitivities

BIOTYPE DIETS ®

Biotype Diets is Dr. Power's patented method of predicting potential food allergens for a person's biological

type.  It is not a method of diagnosing food allergies.  This research grew out of her Thesis at the University of

Maryland.  It statistically correlates ABO blood types (A1, A2, B, AB, O, Rh-negative) to 3 kinds of food

allergies each (IgE antibodies, IgG antibodies, and T-cell responses) and incorporates lectin reactions from the

scientific literature.  It is based on 500 subjects, 41,900 food allergy test scores, and 20 years of devoted labor.

It is patented, has a registered trademark, and has been published in the Journal of Nutritional and

Environmental Medicine.  Her research is original, and not related to other diet systems that may use blood

types or food allergies.  See “Biotype Books” for Dr. Power’s research.

FOOD REACTIONS

FOOD INTOLERANCES

A food intolerance is the lack of an enzyme to digest a specific kind of food.  Celiac Disease or Gluten

Intolerance is a lack of the enzyme necessary to digest gluten, a protein found in wheat, rye, barley, oats,

triticale, and spelt.  This causes damage to the "celia" or "villi" in the intestines, impairing proper absorption of

foods.  Cases range from mild to fatal malnutrition.  The highest incidence of Celiac Disease is among the

Irish, Swiss, and blood type O.  Lactose Intolerance is the lack of the enzyme necessary to digest

"lactose" (milk sugar), causing diarrhea.  Lactose intolerance is common among most adults in the world.  The

enzyme disappears at age 2 in Japanese and at puberty in the Danish, who have the highest dairy tolerance.

OPIOID PEPTIDES  (Morphins)

The Morphins are opiod peptides and include: Casomorphins in dairy products, Gliadorphins in gluten grains,

and Soymorphins in soy products.  Soy products also contain some casomorphins and gliadorphins.  These

can be addictive for certain people, and cause severe behavioral and physical reactions.  This occurs when

people have poor digestion of specific proteins plus intestinal permeability.  This allows small opioid peptides to

bind to opioid receptors in the gut and brain, slowing gut motility and mimicking the addictive and debilitating

effects of opiate drugs like heroin and morphine.  These are common in children with developmental delays.

They can be identified by a urine test.

INFLAMMATORY DIGESTIVE DISEASES

Inflammatory  digestive diseases can be a progression of food allergies, or can be caused by bacterial or

parasite infections.  These include: Irritible Bowel Syndrome,  Inflammatory Bowel Disease, Crohn's Disease,

advanced Celiac Disease, and Colitis of various types.

AUTOIMMUNE CONDITIONS  

Food allergies can progress to Inflammatory diseases and finally to autoimmune conditions.  These involve an

immune response (antibodies) to a foreign substance, but a response which also inadvertantly attacks one of

the patient's internal organs.  These include: Lupus, rheumatoid arthritis, multiple sclerosis, fibromyalgia,

diabetes Type I, Crohn’s Disease, Addison's Disease, Sjorgren's Syndrome, endometriosis, Hashimoto's

Thyroiditis, and other inflammatory conditions.  Therapies are based on individualized diet and supplement

programs.

CHEMICAL SENSITIVITIES

Reactions can occur to many substances in food, including:  Food additives, food dyes, sulfites, nitrites,

aldehydes, salicilates, petrochemicals, benzenes, pesticides, other organic compounds, and heavy metals.

The most reactive heavy metal is Nickel, which increases immune hypersensitivities to other substances.  It is

also one of the most common forms of contact dermatitis, and is mediated by T-cells.  It was voted "Allergen of

the Year" (2008) by the American Contact Dermatitis Society.  Nickel reactions usually occur upon contact with

foods high in Nickel, or with jewelry, tools, and orthodontic braces and retainers.

FOOD ALLERGIES

WHAT IS A FOOD ALLERGY?

"Food allergy (hypersensitivity) is an exaggerated immune response to a food, involving glycoprotein

components in foods."   Reactions can vary by the person, the food, the symptoms and the type of immune

response - and by biotype.  There are six kinds of exaggerated immune responses that cause food allergies.

These can be divided into two general groups: immediate IgE allergies and delayed hypersensitivities.  These

reactions can cause a wide variety of physical, mental and emotional symptoms, and some inflammatory and

autoimmune diseases.  The worst reactions are often to common foods; the top 5 worldwide include: milk, egg,

wheat, soy, and peanut.  Testing options are discussed below.

THERAPIES

Therapies for food allergies and other food reactions include: substituting safe foods, normalizing acidosis,

restoring antioxidants, and supplements for reducing inflammation and balancing the immune response.

THE 6 KINDS OF ALLERGIES

Based on the 4 Gell-Coombs immune responses plus IgD and S-IgA.

For illustrations of Type 1 - Type IV allergy mechanisms visit Dr. Power's Biotype website.

TYPE 1 - IgE

These immediate reactions occur within 1 to 60 minutes.  They affect only 20% of people, but are the most

severe.  and be life threatening.  IgE antibodies attach to food allergens on mucus membranes, releasing

histamine and other cytokines, causing inflammation.  Symptoms include: asthma, rhinitis (runny nose), hives,

eczema, red flushing cheeks or ears, or anaphylactic shock.  They often involve dairy, seafood, nuts and

beans, and aero allergens (ragweed, pollen, etc.)  They can be tested by skin prick or blood tests (RAST-IgE,

Hytec288 MCS-IgE, or ImmunoCap).

TYPE 2 - Lectins

These delayed reactions occur within 8 – 72 hours.  Lectins bind directly to cells in the digestive lining or on

red blood cells, causing inflammation and damage.  Symptoms include: digestive swelling or destruction of red

blood cells causing anemia.  Scientific articles describe 65 food lectins that attach to cells with A, B or O blood

type markers.  Common foods containing lectins include: beans, seafood, and vegetables.  But 95% of lectins

are destroyed by cooking and digestion.

TYPE 3 -  IgG

These delayed reactions occur within 8 – 72 hours, and are involved in 80% of food reactions.  IgG antibodies

bind to food allergens and neutrophils (white blood cells) in the blood, and form immune complexes that

deposit in tissues and organs.  These cause inflammation and damage and can sometimes lead to

autoimmune conditions.  Symptoms include: liver and digestive problems, rashes, joint pains, kidney disease,

and other problems.  They often involve milk, eggs, and gluten grains (wheat, rye, barley, oats).  They can be

tested by ELISA-IgG blood tests, but were formerly tested by RAST-IgG.

TYPE 4 - T-cells

These delayed reactions occur within 8 – 72 hours.  Macrophages (white scavenger cells) engulf food

allergens and transfer these to T-Cells.  Both cells release interleukins (cell messengers) that stimulate the

immune system, causing tissue damage, inflammatory diseases and can sometimes lead to autoimmune

conditions.  Symptoms include contact allergies, rashes, joint pains, and digestive problems.  They often

involve dairy, nightshades, sugars, and chemical sensitivities.  They can be tested by the ELISA/ACT LRA

blood test.

TYPE 5 -  IgD

These reactions have only recently been discovered and published.  They have mechanisms in common with

both immediate and delayed responses.  IgD antibodies are released in the blood and secretions (saliva,

digestive juices), and react with small molecules.  These include: sulfites, chemical dyes, food additives, iodine,

alcohol, and gluten grains.  Symptoms include fever and inflammation, but can also include hives and eczema

like IgE, but not consistently to the same foods as IgE.  No commercial tests are available yet except for total

IgD.

TYPE 6 - S-IgA

Secretory IgA antibodies are protective, but not usually inflammatory.  Tests for these do not really identify

allergies.  Primarily, S-IgA provides antibody protection against microbes in bodily secretions, such as saliva,

tears, nasal mucus, breast milk, vaginal mucus, semen, digestive juices, etc.  However, S-IgA antibodies are

elevated in Celiac Disease, a food intolerance that damages the intestinal celia.  These reactions can be

tested by blood.

GENERAL REFERENCES for FOOD ALLERGIES

1. Dean Metcalfe MD, Hugh Sampson MD, Ronald Simon MD.  Food Allergy: Adverse Reactions to Foods and

Food Additives.  2nd Edition.  Blackwell Science, Cambridge, MA. 1997.

2. Janice Joneja, PhD, RDN.  Dietary Management of Food Allergies & Intolerances.  2nd Edition.  J.A. Hall

Publications, Vancouver, B.C., Canada.  1998.

3.  James Breneman MD.  Basics of Food Allergy.  2nd Edition.  Charles C Thomas Publisher, Springfield,

Illinois.  1984.