Allergies and


Global Inflammation By Kenneth R. Hoffman, L.Ac, D.Ac


allergies have become more and more common. Today’s food packaging alerts us to the inclusion of allergens such as tree nuts, dairy, and gluten; school classrooms have postings to protect anyphylactic chil- dren; and grocery stores have whole sections designed for the gluten free lifestyle. What changed? It appears there is an epidemic of disease coming and it’s not the swine flu. According to Medical News Today, in June of 2008, “The World Allergy Orga- nization (WAO) published its first Report on the extent of allergy and chronic respiratory diseases worldwide. At the time, they called for immediate collaboration to tackle the current escalation in allergy cases. In the last 20-30 years, the prevalence of allergic diseases has increased significantly - a trend that shows no signs of abating. It is estimated that 400 million people worldwide experi- ence allergic rhinitis and 300 million people worldwide have asthma with estimated economic costs exceeding those of tubercu- losis and HIV/AIDS combined. One of the most alarming findings from the report is that while the incidence of allergy and associ- ated diseases has increased significantly, the number of healthcare professionals trained in the diagnosis and treatment of allergy has decreased, leaving many patients undi- agnosed and untreated.” This statement is quoted from Medical News Today in June of 2008, almost 4 years ago.


H


Here are a few sobering statistics: From 1997 to 2007, the number of


children with food allergies increased 18%, according to the Centers for Disease Control and Prevention. About 54 % of Americans are sensitive


ave you noticed? Food and environmental


to at least one allergy- inducing substance, according to a national survey conducted from 1988 to 1994 by the National Institutes of Health (NIH). That’s about two to five times higher, depending on the allergen, than the rates found by NIH between 1976 and 1980. The number of people who were sensi-


tive to ragweed increased 15 % and the number who were sensitive to mold in- creased 12%, according to research. The big concern is this: if we look at ’sensi- tivities‘ as well as true allergies, the numbers of illnesses might be staggeringly over- looked. Research already exists to support this theory in relation to mental conditions such as depression, ADHD, anxiety, and other health problems such as migraines, fatigue, and chronic pain. While researchers scratch their head looking for answers, if we look at the body holistically and logically the answer is right before us. Our bodies are constantly fighting toxins from food, water and air. Just recently, the World Health Organization finally took a stance against the use of mercury in dentist- ry. Reports on toxins in food, polluted water and overuse of medication come out almost daily. Meanwhile, stress-related causes of ill- ness have increased, meaning that our ability to adapt to stress is declining; an increase in genetically modified foods is slowly sneak- ing into our diets; and diseases related to lifestyle such as heart disease, cancer, diabe- tes and more are the true plagues of the 21st century. Traditional allergists are only now begin- ning to take notice. However allergies and sensitivities may very well be overlooked if you suffer from any chronic pain conditions and dysfunction including fibromyalgia, RA, MS, and migraines. Historically, these condi- tions are not looked at as an allergic reaction


but it is time to propose a novel look at these diseases and how we can help ourselves and our family as the medical community struggles to accept these concepts. If we look at the root reaction of the


body to an allergen, it is logical that any pre- senting area of weakness or dysfunction can be aggravated or inflamed by a food or envi- ronmental sensitivity or allergy. An allergic reaction occurs when your immune system reacts to what are usually harmless, common substances, such as pollen, cat hair, dust, or foods such as sugar, dairy or gluten. An antibody known as IgE binds to the offending substance, called an allergen. This binding triggers a chain reaction that ultimately results in the release of his- tamines and creates the commonly known symptoms including sneezing, wheezing and coughing or digestive distress. However, because this reaction results in the release of inflammatory histamines, it can cause inflammation globally. If the reactions are subtle and consistent, inflammatory agents will be present in tissue, joints, and any mucous-rich area or areas with associated cell bodies.


A classic example of this is related to


headaches and gluten sensitivity. Not until the late 1990s did research discover new roles of glial cells in the brain - those cells which make up about one-half of the brain’s mass. Before the last decade the glia were characterized as support cells with no clear functions. It is now understood that glia are capable of being activated as immune system agents. Glial cells send messages to each other and perhaps even to brain neurons. When a person who is sensitive to troublesome proteins, especially alpha- gliadin in gluten and casein in milk, it can trigger a signaling to glial cells in the brain causing them to inflame and swell thus lead- ing to symptoms of migraine headaches.


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