Guest guest Posted March 25, 2006 Report Share Posted March 25, 2006 Six out of seven of those reactive foods contain proteins. - Bill Schoenbart >>>>>>My experience, is that protein is not always the culprit and that some of the most allegenic and hyper-reactive foods generally are not. The list of the most reactive foods that I find include the following seven: wheat, corn, soy, peanuts, sugar, dairy, and eggs.>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2006 Report Share Posted March 25, 2006 Dear Bill and Alon, Granted that protein can commonly precipitate allergy, but I don't understand what you base your premise that only protein reactivity can be called food allergy. As a matter of fact, the textbook Understanding Nutrition, 8th edition, by Whitney & Rolfes, pg. 517, defines food allergies as follows: " A true food allergy occurs when a whole food protein or other large molecule (my bold) is absorbed into the blood and elicits an immunologic response....The body's immune system reacts to these large food molecules as it does to other antigens, by producing antibodies, histimines and other defensive agents. " As I alluded to in my previous post, the nightshade family, can be notoriously allergic as are the salicylates, sulfates and other food additives. Also, Bill, even among the 7, let's look at them individually: of course, wheat, soy, peanuts, eggs and dairy are clearly high sources of protein, but grains similar to wheat such as barley, rye, oats and spelt can precipitate allergy even without the gluten. (And yes, before you point it out, I recognize that Celiac sprue is not allergy). Taking the other two, corn and sugar (even whole sugar) are very low sources of protein, yet tend to be highly allergic. Yehuda Bill Schoenbart <plantmed2 wrote: Six out of seven of those reactive foods contain proteins. - Bill Schoenbart >>>>>>My experience, is that protein is not always the culprit and that some of the most allegenic and hyper-reactive foods generally are not. The list of the most reactive foods that I find include the following seven: wheat, corn, soy, peanuts, sugar, dairy, and eggs.>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2006 Report Share Posted March 26, 2006 > but grains similar to wheat such as barley, rye, oats and spelt can precipitate > allergy even without the gluten. > Yehuda Hi Yehuda, Are these grains available in a deglutenized form? They all contain it otherwise, although in lesser amounts that regular wheats (kamut and spelt are the most closely related to common wheats). Gus Turpin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2006 Report Share Posted March 26, 2006 I was wondering if someone could expand on the mechanism that sugar can cause some allergy... It seems odd to me since all carbs / sugars get converted to glucose and is necessary for life... To say someone is allergic to sugar just sounds unlikely... Could someone explain... - > > > On Behalf Of yehuda frischman > Saturday, March 25, 2006 11:36 PM > > Re: Re: food allergies revisited > > Dear Bill and Alon, > > Granted that protein can commonly precipitate allergy, but I don't > understand what you base your premise that only protein reactivity can be > called food allergy. As a matter of fact, the textbook Understanding > Nutrition, 8th edition, by Whitney & Rolfes, pg. 517, defines food > allergies as follows: " A true food allergy occurs when a whole food > protein or other large molecule (my bold) is absorbed into the blood and > elicits an immunologic response....The body's immune system reacts to > these large food molecules as it does to other antigens, by producing > antibodies, histimines and other defensive agents. " As I alluded to in > my previous post, the nightshade family, can be notoriously allergic as > are the salicylates, sulfates and other food additives. Also, Bill, even > among the 7, let's look at them individually: of course, wheat, soy, > peanuts, eggs and dairy are clearly high sources of protein, but grains > similar to wheat such as barley, rye, oats and spelt can precipitate > allergy even without the gluten. (And yes, before you point it out, I > recognize that Celiac sprue is not allergy). Taking the other two, corn > and sugar (even whole sugar) are very low sources of protein, yet tend to > be highly allergic. > > Yehuda > Bill Schoenbart <plantmed2 wrote: > Six out of seven of those reactive foods contain proteins. > > - Bill Schoenbart > > > >>>>>>My experience, is that protein is not always the culprit and that > some of the most allegenic and hyper-reactive foods generally are not. > The > list of the most reactive foods that I find include the following seven: > wheat, corn, soy, peanuts, sugar, dairy, and eggs.>>>>> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2006 Report Share Posted March 26, 2006 Jason People use the word " allergy " for many conditions that are not allergic, ie not ige or igg related. Oakland, CA 94609 - Sunday, March 26, 2006 7:23 AM RE: Re: food allergies revisited I was wondering if someone could expand on the mechanism that sugar can cause some allergy... It seems odd to me since all carbs / sugars get converted to glucose and is necessary for life... To say someone is allergic to sugar just sounds unlikely... Could someone explain... - > > > On Behalf Of yehuda frischman > Saturday, March 25, 2006 11:36 PM > > Re: Re: food allergies revisited > > Dear Bill and Alon, > > Granted that protein can commonly precipitate allergy, but I don't > understand what you base your premise that only protein reactivity can be > called food allergy. As a matter of fact, the textbook Understanding > Nutrition, 8th edition, by Whitney & Rolfes, pg. 517, defines food > allergies as follows: " A true food allergy occurs when a whole food > protein or other large molecule (my bold) is absorbed into the blood and > elicits an immunologic response....The body's immune system reacts to > these large food molecules as it does to other antigens, by producing > antibodies, histimines and other defensive agents. " As I alluded to in > my previous post, the nightshade family, can be notoriously allergic as > are the salicylates, sulfates and other food additives. Also, Bill, even > among the 7, let's look at them individually: of course, wheat, soy, > peanuts, eggs and dairy are clearly high sources of protein, but grains > similar to wheat such as barley, rye, oats and spelt can precipitate > allergy even without the gluten. (And yes, before you point it out, I > recognize that Celiac sprue is not allergy). Taking the other two, corn > and sugar (even whole sugar) are very low sources of protein, yet tend to > be highly allergic. > > Yehuda > Bill Schoenbart <plantmed2 wrote: > Six out of seven of those reactive foods contain proteins. > > - Bill Schoenbart > > > >>>>>>My experience, is that protein is not always the culprit and that > some of the most allegenic and hyper-reactive foods generally are not. > The > list of the most reactive foods that I find include the following seven: > wheat, corn, soy, peanuts, sugar, dairy, and eggs.>>>>> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2006 Report Share Posted March 26, 2006 Yehuda A true allergy while possible for non-protein food particles are not common. It is usually a food sensitivity or immune complex reactions which are not always considered to be allergic. Medical starch is said to be hypoallergic although i wander if it can result in an IgG reactions. Nightshades are much more likely to cause symptoms in people with food sensitivities not allergies. Oakland, CA 94609 - yehuda frischman Saturday, March 25, 2006 10:36 PM Re: Re: food allergies revisited Dear Bill and Alon, Granted that protein can commonly precipitate allergy, but I don't understand what you base your premise that only protein reactivity can be called food allergy. As a matter of fact, the textbook Understanding Nutrition, 8th edition, by Whitney & Rolfes, pg. 517, defines food allergies as follows: " A true food allergy occurs when a whole food protein or other large molecule (my bold) is absorbed into the blood and elicits an immunologic response....The body's immune system reacts to these large food molecules as it does to other antigens, by producing antibodies, histimines and other defensive agents. " As I alluded to in my previous post, the nightshade family, can be notoriously allergic as are the salicylates, sulfates and other food additives. Also, Bill, even among the 7, let's look at them individually: of course, wheat, soy, peanuts, eggs and dairy are clearly high sources of protein, but grains similar to wheat such as barley, rye, oats and spelt can precipitate allergy even without the gluten. (And yes, before you point it out, I recognize that Celiac sprue is not allergy). Taking the other two, corn and sugar (even whole sugar) are very low sources of protein, yet tend to be highly allergic. Yehuda Bill Schoenbart <plantmed2 wrote: Six out of seven of those reactive foods contain proteins. - Bill Schoenbart >>>>>>My experience, is that protein is not always the culprit and that some of the most allegenic and hyper-reactive foods generally are not. The list of the most reactive foods that I find include the following seven: wheat, corn, soy, peanuts, sugar, dairy, and eggs.>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2006 Report Share Posted March 26, 2006 Hi Gus, Indeed they are available. Check out www.glutenfreemall.com All the best, Yehuda Gus Turpin <tonics wrote: > but grains similar to wheat such as barley, rye, oats and spelt can precipitate > allergy even without the gluten. > Yehuda Hi Yehuda, Are these grains available in a deglutenized form? They all contain it otherwise, although in lesser amounts that regular wheats (kamut and spelt are the most closely related to common wheats). Gus Turpin Chinese Herbal Medicine offers various professional services, including board approved continuing education classes, an annual conference and a free discussion forum in Chinese Herbal Medicine. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2006 Report Share Posted March 26, 2006 Hi there, actually, solanaceae plants can be associated with anaphylaxis. Just yesterday I was at a picnic and there was a guy there whose daughter was anaphylactically allergic to cashews, and as we were talking the subject came up of a case that was one of the most extreme doctors had seen, where apparantly a person died of an anaphylactic reaction to just the steam vapour rising off a pot of cooking tomatoes. They were a known allergen for the person, but they didnt expect a reaction like THAT. This is just anecdotal, but Im going to try and track it down, if possible. , yehuda frischman < wrote: > > Hi Gus, > > Indeed they are available. Check out www.glutenfreemall.com > > All the best, > > Yehuda > > > > > > Gus Turpin <tonics wrote: > > > but grains similar to wheat such as barley, rye, oats and spelt > can precipitate > > allergy even without the gluten. > > Yehuda > > Hi Yehuda, Are these grains available in a deglutenized form? > They all contain it otherwise, although in lesser amounts that regular > wheats (kamut and spelt are the most closely related to common wheats). > Gus Turpin > > > > > > Chinese Herbal Medicine offers various professional services, including board approved continuing education classes, an annual conference and a free discussion forum in Chinese Herbal Medicine. > > > > > > > Quote Link to comment Share on other sites More sharing options...
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