Food Allergy -An adverse immune response to a food protein. An allergy can be potentially
life threatening. It occurs when your body’ interprets a substance as being threatening
and your immune system reacts in defence.
Histamine, (an organic nitrogen compound involved in local immune responses) triggers
the inflammatory response causing symptoms such as; a rash, itchiness, hives, wheezing
and in some cases an extreme reaction (anaphylactic shock - an acute multi-system
severe allergic reaction) can occur.
An allergy test may establish whether you actually have an allergy and what you're
allergic to. Knowing what you're allergic to is key to managing the condition if
it exists.
If you suspect you have an allergy, the first port of call is your health professional.The type of test will depend on your symptoms
Tests such as:
Skin prick test. This is usually the first test to be done when looking for an allergen.
It’s quick, painless and safe, and you get the results within about 20 minutes. Your
skin is pricked with a tiny amount of the suspected allergen to see if there's a
reaction. If there is, the skin around the prick will very quickly become itchy,
and a red wheal will appear.
Blood test. This is called a specific IgE test (formally known as the RAST test).
It's used to measure the amount of IgE antibodies in your blood that have been produced
by your immune system in response to a suspected allergen.
Patch test. This test is used to see if a skin reaction, for example eczema, is
caused by contact with a specific chemical or substance. A small amount of the suspect
substance or chemical, such as nickel, is added to special metal discs, which are
taped to your skin for 48 hours and monitored for a reaction. This test is usually
carried out at a dermatology (skin) department in a hospital.
Food challenge. Also called an oral challenge. During the test, you're given the
food to which you think you are allergic in gradually increasing amounts to see how
you react.
Note - Alternative methods for allergy testing
There is little or no regulation and little or no qualifications required for a person
or private clinic to start up as an alternative allergy tester.
There may be concern that people may restrict their diet following an inaccurate
diagnosis and as a consequence become malnourished.
There are useless tests, including ‘home-screening kits’ readily available from the
internet which can hamper the effort of your health professional and compromise your
health.
Cow’s milk and all products produced from cow’s milk or sheep's milk.
Wheat and all foodstuffs containing wheat. Wheat appears to be particularly allergenic
as opposed to other gluten cereals, an allergic reaction may be specific to wheat.
However, care and attention should be taken when consuming other foodstuffs containing
gluten including oats, barley and rye. IgA antibodies against gluten appear to occur
more often in the serum of multiple sclerosis people.
Note Do not avoid protein foodstuffs. Some people follow strict dietary regimes which
exclude protein. Protein is an essential nutrient.
Legumes - When uncooked, with few exceptions, they are toxic to humans. Their consumption
causes severe gastroenteritis, nausea, vomiting and diarrhoea. They contain high
levels of toxic compounds known as anti-nutrients which may have both adverse and
toxic effects. These anti-nutrients include trypsin inhibitors, lectins, lathyrogens,
saponins, alkaloids and certain compounds which cause favism and goitres.
Long soaking and cooking generally eliminates most of these compounds, however small
amounts of lectins, and other anti-nutrients may remain even after cooking and can
adversely affect people with autoimmune diseases .
Legumes contain proteins which can potentially mimic self-proteins in the body and
may lead to damage to the central nervous system, via the autoimmune response. In
addition, a type of protein known as lectins are found in grains and legumes which
increase gut permeability.
Legumes are the fruits or seeds of anything that comes in a pod such as: Acacia;
Acacia Gum; Alfalfa; Arabic; Black-eyed pea; Carob; Carob (St. John's Bread); Cassia;
Chick Pea; Field Pea; Green Bean; Green Pea; Jack bean; Karaya Gum; Kidney bean;
Lentil; Liquorice; Lima bean; Locust Bean Gum; Mungo Bean; Navy Bean; Peanut; Peanut
oil; Pinto Bean; Soybean; Soybean oil/flour/lecithin; Split Pea; String Bean; Talca
Gum; Tamarind; Tonka bean; Tragancanth Gum; Urd Flour.
It is possible for some people to experience a sensitivity to the deadly nightshade
family of plants which includes: Tomatoes. Potatoes. Capsicums (red or green peppers).
Courgettes. Cucumbers.
Spicy foodstuffs - these contain large amounts of natural salicylates. The compounds
can block the conversion of essential fatty acids (EFA’s) into prostaglandins (PG’s).
Prostaglandins (PGs) are vital cell mediators that provide a variety of important
functions throughout your body, including the function of the immune system.
Note - Consumption of these foodstuffs may exacerbate certain symptoms of MS.
In small amounts
Caffeine - a small amount may be acceptable, otherwise use decaffeinated products.
Be aware of caffeine in artificial stimulants and analgesic tablets.
Chocolate - small amounts are acceptable, and enjoyable, dark chocolate with a high
cocoa level is best. (65% - 70%). However, any higher does not mean better.
Citrus fruit - oranges - lemons - grapefruit - limes.
