- Welcome to Food Allergy Support.
Posted by lakeswimr
- July 21, 2016, 11:04:57 AMPeople with real IgE food allergies can have life threatening reactions. If people listen to you they could end up either thinking they are at risk of a life threatening reaction when they are not or dying because they don't seek proper medical care from a board certified allergist who is up to date in food allergies. You may mean well but you could cause a lot of harm. Please, go learn about this topic and if you want to teach about it, I'd recommend going to medical school and specializing in food allergies first. None of us here are going to be interested in what you write but some newbie could come by and really suffer as a result of reading your posts. Please stop posting here.
Posted by admin rebekahc
- July 18, 2016, 03:14:54 PMYou keep posting here and we've warned you, discredited you and ignored you. At this point your posting is spam and will result in your being banned if you choose to post again.
I'll just quote CM's responses to your one of earlier threads here:
I'll just quote CM's responses to your one of earlier threads here:
Quote from: CMdeux on November 30, 2015, 04:04:38 PM
The above post is not at all in line with generally accepted guidance or best practices regarding IgE-mediated food allergy or hypersensitivity. The person who posted it is very likely a forum troll trying out the system here.
Beyond that, I think that this sums it up rather nicely, in fact:
pH Quackery and proton Homeostasis
Quote from: CMdeux on November 30, 2015, 04:08:38 PM
There is an observed correlation (not causation, btw) between adult-onset food allergy and proton-pump inhibition-- but that is definitely NOT the same thing as the hash of stuff in that first post.
Posted by JacobDO777
- July 18, 2016, 01:21:04 PMPublished clinical research shows that reduced, or no conversion and sterilization of the nutrients consumed, in the stomach, will cause food allergies. Incomplete or no conversion is caused by low stomach acid. Low stomach acid is called Hypochlorhydria. Hypochlorhydria is not limited to any age group, but is more common in older people. When doctors talk about low stomach acid, they do not mean there is less fluid, it means the strength of the acid is no longer strong enough to do its job. The strength of the Hydrochloric acid is measure by its pH (Potential of Hydrogen; Hydrogen Ion Concentration).
The Hydrochloric acid (HCL), produced by the stomach's parietal cells, has several important functions. First; the hydrochloric acid maintains a sterile environment in the stomach, to keep bacteria and pathogens from entering the small bowel and causing infection. The second function; is to break down food into a thick semi-fluid mass, called chyme. The third function; of the acid, is assist in breaking down proteins in the chyme. The breaking down of proteins is a function of the Peptic enzymes. These enzymes cannot function properly without sufficiently strong Hydrochloric acid. The Peptic enzymes are most active in the breaking down, and converting proteins when the strength of the stomach acid is at 1.0 to 1.3 pH. When the strength of the acid decreases, the Peptic enzymes become less active, in the sterilization and conversion process. At pH 5.0 pH, the peptic enzymes are completely inactive, in the conversion process. At this pH level, there is no sterilization and conversion of the nutrients consumed, and the stage is set for allergens to enter the small bowel and cause allergic reactions. Low or weak stomach acid allows bacteria and pathogens, to flourish in the digestive tract. Many proteins are allergens and will cause allergies, if they are not broken down and destroyed, by the hydrochloric acid and peptic enzymes.
Many people, as they age, develop allergies that they never had when they were younger. In many instances, the acid producing cells in the stomach wane in their ability to produce sufficiently strong Hydrochloric acid. In extreme cases where there is no stomach acid produced (Achlorhydria) the immune system is severely compromised. This is a common condition in patients that are HIV positive. When unsterilized and unconverted proteins and other nutrients enter the small bowel, the immune system is activated, resulting in an inflammatory response.
The food allergic reaction signs and symptoms include:
• Tingling or itching in the mouth
• Hives, itching or eczema
• Swelling of the lips, face, tongue and throat or other parts of the body
• Wheezing, nasal congestion or trouble breathing
• Abdominal pain, diarrhea, nausea or vomiting
• Dizziness, lightheadedness or fainting.
• Diarrhea
In some people, food allergies can trigger a severe allergic reaction, called anaphylaxis. Anaphylaxis can cause life-threatening signs and symptoms, including:
• Constriction and tightening of the airways
• A swollen throat or the sensation of a lump in your throat that makes it difficult to breathe
• Shock with a severe drop in blood pressure
• Rapid pulse
• Dizziness, lightheadedness or loss of consciousness.
• Vomiting
In many cases, a simple pH diagnostic test, or gastrogram will tell the doctor why a patient is developing food allergies.
Instead of doing a pH diagnostic test, a doctor may put a patient through a maze of skin tests, to try and figure out what is causing an allergy, including:
• Skin test: by placing a drop of solution containing a possible allergen on the skin. A series of scratches, or needle pricks, allows the solution to enter the skin. If the skin develops a red, raised itch area (called a wheal), it sometime means the person is allergic to that substance. Skin test aren't always accurate. They sometimes indicate an allergy, when there isn't one (false positive) and you may react differently, to the same test performed on different occasions.
•Intradermal test: A small amount of allergen solution is injected onto the skin. The Intradermal test is more sensitive than the skin prick test, but is more often confused as being a positive reaction, in people who do not have symptoms, to that allergen. (false-positive test results).
• Skin Patch test: An food allergen, is placed on a pad that is taped to the skin, usually on the persons back, for 24 to 72 hours. The test is used, to detect a skin allergy, called "contact dermatitis". Sometimes, the results of the patch test can be inconclusive, or misleading. This condition is known as "angry back" and is most likely to occur in people with very active dermatitis (false positive test results).
Many of these test do not solve the food allergy problems people have, because the doctors are not testing the digestive system, for an unbalanced condition. Patients with food allergies are well advised to get a pH diagnostic test. A pH diagnostic test, ph Capsule test or Gastrogram is a safe, simple, and reproducible test that will tell a doctor why nutrients are not being processed properly. The test will also show heavy stomach mucus, from infection, or ulceration, pyloric insufficiency (duodenal reflux), and acute or sub-acute gastritis.
The Hydrochloric acid (HCL), produced by the stomach's parietal cells, has several important functions. First; the hydrochloric acid maintains a sterile environment in the stomach, to keep bacteria and pathogens from entering the small bowel and causing infection. The second function; is to break down food into a thick semi-fluid mass, called chyme. The third function; of the acid, is assist in breaking down proteins in the chyme. The breaking down of proteins is a function of the Peptic enzymes. These enzymes cannot function properly without sufficiently strong Hydrochloric acid. The Peptic enzymes are most active in the breaking down, and converting proteins when the strength of the stomach acid is at 1.0 to 1.3 pH. When the strength of the acid decreases, the Peptic enzymes become less active, in the sterilization and conversion process. At pH 5.0 pH, the peptic enzymes are completely inactive, in the conversion process. At this pH level, there is no sterilization and conversion of the nutrients consumed, and the stage is set for allergens to enter the small bowel and cause allergic reactions. Low or weak stomach acid allows bacteria and pathogens, to flourish in the digestive tract. Many proteins are allergens and will cause allergies, if they are not broken down and destroyed, by the hydrochloric acid and peptic enzymes.
Many people, as they age, develop allergies that they never had when they were younger. In many instances, the acid producing cells in the stomach wane in their ability to produce sufficiently strong Hydrochloric acid. In extreme cases where there is no stomach acid produced (Achlorhydria) the immune system is severely compromised. This is a common condition in patients that are HIV positive. When unsterilized and unconverted proteins and other nutrients enter the small bowel, the immune system is activated, resulting in an inflammatory response.
The food allergic reaction signs and symptoms include:
• Tingling or itching in the mouth
• Hives, itching or eczema
• Swelling of the lips, face, tongue and throat or other parts of the body
• Wheezing, nasal congestion or trouble breathing
• Abdominal pain, diarrhea, nausea or vomiting
• Dizziness, lightheadedness or fainting.
• Diarrhea
In some people, food allergies can trigger a severe allergic reaction, called anaphylaxis. Anaphylaxis can cause life-threatening signs and symptoms, including:
• Constriction and tightening of the airways
• A swollen throat or the sensation of a lump in your throat that makes it difficult to breathe
• Shock with a severe drop in blood pressure
• Rapid pulse
• Dizziness, lightheadedness or loss of consciousness.
• Vomiting
In many cases, a simple pH diagnostic test, or gastrogram will tell the doctor why a patient is developing food allergies.
Instead of doing a pH diagnostic test, a doctor may put a patient through a maze of skin tests, to try and figure out what is causing an allergy, including:
• Skin test: by placing a drop of solution containing a possible allergen on the skin. A series of scratches, or needle pricks, allows the solution to enter the skin. If the skin develops a red, raised itch area (called a wheal), it sometime means the person is allergic to that substance. Skin test aren't always accurate. They sometimes indicate an allergy, when there isn't one (false positive) and you may react differently, to the same test performed on different occasions.
•Intradermal test: A small amount of allergen solution is injected onto the skin. The Intradermal test is more sensitive than the skin prick test, but is more often confused as being a positive reaction, in people who do not have symptoms, to that allergen. (false-positive test results).
• Skin Patch test: An food allergen, is placed on a pad that is taped to the skin, usually on the persons back, for 24 to 72 hours. The test is used, to detect a skin allergy, called "contact dermatitis". Sometimes, the results of the patch test can be inconclusive, or misleading. This condition is known as "angry back" and is most likely to occur in people with very active dermatitis (false positive test results).
Many of these test do not solve the food allergy problems people have, because the doctors are not testing the digestive system, for an unbalanced condition. Patients with food allergies are well advised to get a pH diagnostic test. A pH diagnostic test, ph Capsule test or Gastrogram is a safe, simple, and reproducible test that will tell a doctor why nutrients are not being processed properly. The test will also show heavy stomach mucus, from infection, or ulceration, pyloric insufficiency (duodenal reflux), and acute or sub-acute gastritis.