What’s Causing
the Dramatic
Increase in
Allergies:
Part Two
This discussion of food allergies, sensitiv- ous organic chemicals occurring natu- Recombinant bovine growth hormone
ities and contaminants is continued from rally in a wide variety of foods, both of (rBGH) in milk products
the March issue of Natural Nutmeg. animal and vegetable origin, in addition Toxins and bacteria in bottled water
to food additives, preservatives, colorings
I
ncreased pesticide use, irradia- and flavorings, such as sulfites or dyes. Hives, hyperactivity, and immuno-
tion, adding artificial colors and fla- These naturally occurring components logic changes have occurred after food-
vors, synthetic vitamin fortification, include phenolics, salicilates, amines, contaminant exposure in sensitive per-
chemical preservation, and hydrogena- and glutamates. Both natural and arti- sons. Urticaria has been described with
tion have all changed the food we eat. ficial ingredients may cause adverse re- several additives such as p-hydroxyben-
And, although many of the antigens that actions in sensitive people if consumed zoic acid, propylester, benzoic acid,
provoke allergic reactions are proteins, in sufficient amount. These are gener- sodium benzoate, and indigo carmone.
many non-protein components can illic- ally not true allergies but the degree of Vascular changes have occurred with
it allergic reactions or sensitivities, such sensitivity and the type of reaction will tartrazine azo dyes and salicylates. So-
as toluene diisocyanate found in dry vary between individuals. Eating a diet dium nitrite and sodium glutamate have
cleaning fluid, or chlorine in the water. with a limited number of foods increases been found to trigger migraine in suscep-
It becomes difficult to know if people the possibility of developing a reaction tible patients. Sulfur dioxide and sodium
are reacting to a particular food, or to to one of those foods (or to one of the salicylate can provoke asthmatic reac-
chemical residues, or contamination in ingredients like salicilates or phenolics) tions, and aspirin additives and aspirin-
the ultimate product that we eat. because of over-exposure. The common like food contaminant dyes may trigger
Reactions to chemical components condition of Leaky Gut Syndrome allows urticaria, angioedema, bronchoconstric-
of the diet are more common than true larger chain proteins to cross the intesti- tion, and purpura. Severe gastrointesti-
food allergies. They are caused by vari- nal barrier. Once in the blood stream, nal disorders have been associated with
these amino acid chains may be identi- sensitivities to aniline, commonly found
fied as foreign to the body and trigger an in grapeseed oil.
immune response. The need to store and transport food
Studies have shown that every child has generated many new methods of
between the ages of 2 and 4 has or- processing food. These new methods in-
ganophosphate pesticides in their urine. clude mechanical processes, separation,
Plastics and phthalates are in nearly ev- isolation and purification, thermal pro-
ery American’s urine. There was also a cessing, and biochemical processing.
very interesting study done in Maryland Processing at high heat has been shown
on diet. The scientists got members of to reduce the allergenicity of various
households to prepare an extra plate of food proteins as the high temperatures
food at mealtime—whatever they were cause significant alterations in protein
cooking—and then the lab would pick structure. However, multiple studies
it up and test it. Sixty-five percent of the have also concluded that the thermal
meals had pesticides in them. The level processing of peanuts actually increases
of contamination in our food supply is the allergenicity. The obvious compari-
appalling. son is to China where the consump-
tion of peanuts is as frequent as in the
Trace metals in seafood. USA but the peanuts are boiled, often
Lead in spinach. into almost a meal, but at much lower
Antibiotics and pesticides in honey temperatures than roasting. Excessive
Antibiotics in cultured seafood heat causes denaturing of the proteins,
18
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