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 are diets for your biological type. This is a patented method of predicting potential food allergies for your
blood type, gender, and age. These also relate to specific evolutionary diets. Diets are based on Dr. Power’s 25 years
of original patented and published research. This research 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. It is unrelated to other diet systems using blood types. 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 programs.
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 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: normalization of acidosis, restoration of antioxidants,
substitution of safe foods, 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 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
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 sometimes 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 sometimes 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.