Type 1: IgE - Immediate Allergies
Type 2: Lectins - Food Allergens
Type 3: IgG - Delayed Allergies
Opioid Peptides (Morphins)
Type 4: T-cells - Delayed Allergies
Inflammatory Digestive Diseases
Type 5: IgD - Fever Allergies
Type 6: S-IgA - Secretory Antibodies
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.
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.
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
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.
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 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
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
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,