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Mention the phrase “food allergies” and most of us imagine those poor kiddos who get near a peanut butter sandwich only to have massive swelling around the eyes and throat, followed by difficulty breathing and hives.  The constellation of these symptoms make up what’s known as an anaphylactic reaction which, unfortunately, has become more and more frequent in the general population over recent years.  In fact, some newer studies suggest that approximately 3-8% of Americans run the risk of anaphylaxis when exposed to any number of foods, although tree nuts, milk and shellfish are at the top of the anaphylactic list.

Even more, we are seeing a less severe variation of these dangerous food allergies, called “allergy sensitivities” that don’t typically cause life-threatening symptoms, but can still be quite uncomfortable nonetheless.  If you have symptoms like indigestion, gastritis, eczema, asthma, celiac disease, arthritis, and even depression, anxiety, and chronic fatigue, it could be a result of a “food sensitivity.”  Additional reports suggest that at least 60% of Americans suffer from symptoms due to adverse food reactions as a result of food sensitivities.

Food allergies/sensitivities may be a reaction to a protein, a starch, a contaminant found in the food (e.g., pesticide residues) or a food additive (e.g., colorings, preservatives, flavor enhancers, etc).  Once the body decides it’s uneasy with a food, a complex cascade of events takes place that can result in either a life-threatening situation (anaphylaxis) or simply the aforementioned unpleasant symptoms.

Driving this reaction is the immune system’s production of multiple types of antibodies.  For example, during an anaphylaxis response, IgE antibodies are produced within two hours of exposure.  These antibodies then bind to specific cells called mast cells and basophils which release their inner contents–histamine.  This is why an anti-histamine, like Benadryl or Quercetin, is often prescribed for allergies.

Yet, it’s the more delayed allergic response found in food sensitivities, one that can take up to 72-hours after exposure, that causes the aforementioned “uncomfortable” symptoms.  This response is usually driven by IgG antibodies and although it can stimulate the release of some histamine, it usually recruits many more players of the immune system, further complicating the reaction in the body.

Studies suggest that dairy, wheat and eggs are the three biggest sources of food sensitivities in people.  How is this determined?  In the past, the skin prick test was used where small amounts of foods were injected into the skin either on the back or forearm.  Now a simple blood test does away with this antiquated test.  These blood tests can measure for both IgG and IgE antibodies and help guide you and your provider in a direction for food avoidance, which is the mainstay of treatment.

So if you suffer from indigestion, asthma, eczema, etc., simply avoiding problematic foods could be your ticket to feeling well.  In addition to elimination, I recommend rotation of food families (e.g., veggies, fruits, meats, etc.) along with assisting the body with its normal digestive processes through the use of pancreatic and stomach enzymes.  Probiotics can be quite helpful as well.

Living in fear of foods because of their potential to make us sick is unnecessary when you recognize there are easy ways to identify possible sources of food allergies/sensitivities.  Combined with practical and realistic interventions you can take to calm the reaction and subsequent symptoms, you can alleviate a multitude of health conditions.

Holiday Detox and Rejuvenation Cleanse (2010 Holiday Season Only)

One simple step to a flatter stomach and better health.  Lose weight this holiday season and save your New Year’s resolution for something else!

Many patien’s try a “gluten-free” diet (wheat free), with great success in treating a variety of symptoms.  The biggest complaint about this type of diet, however, is the desire for pizza.  Here’s a neat alternative that both kids and adults will like!

Rice-Crust Pizza

1 cup Arborio rice

2 ½ cups water

1/4 tsp. salt

1/4 cup (1 ounce) plus 1 Tbsp. grated Parmesan cheese, divided

1 large egg, beaten

1 Tbsp. extra virgin olive oil

1/2 cup chopped onion

1 cup chopped green bell pepper

2 garlic cloves, finely chopped

2 cups thinly sliced mushrooms

1/2 tsp. ground black pepper

Salt to taste

1 cup tomato sauce

1 tsp. dried basil

1 tsp. dried oregano

1 cup (4 ounces) shredded part-skim milk mozzarella cheese

Preheat oven to 425 degrees F. Coat 12-inch round pizza pan, or baking sheet, with cooking spray.

In medium saucepan, combine rice, water and salt. Bring to boil over medium-high heat, reduce heat, cover, and cook until rice is soft, 18 minutes.

In large mixing bowl, combine hot rice with 1/4 cup of Parmesan cheese and egg and use fork to mix until well combined. Mound rice mixture in center of prepared pan. With back of fork, spread rice out to cover pan, then make edge neat.

Bake crust until surface feels dry and firm, 18 to 20 minutes.

Meanwhile, heat oil in medium skillet over medium-high heat. Add onion, green pepper and garlic, and cook, stirring frequently, until onion is translucent, 5 minutes. Add mushrooms and pepper and cook until all moisture has evaporated from mushrooms and they are browned, about 12 minutes, stirring more frequently toward the end. Add salt to taste.

Spread mushroom mixture over rice crust. Spoon tomato sauce over vegetables. Sprinkle on basil and oregano, then mozzarella and remaining tablespoon of Parmesan cheese. Bake pizza in oven until cheese is melted and starts to brown, about 15 minutes.

Tonight while enjoying the “cooler” Arizona summer evening in our backyard with my family, I unfortunately became the victim of a couple mosquito bites. You’ve probably been on the sharp end of these pesky critters that can pack a pretty itchy punch. Not fun. It got me thinking again about the various options out there to avoid getting bit and I thought you might be interested.

Since moving to Arizona, I’m pleased to report that I can count the number of bites I’ve had on two hands; however, during my time in Honduras as a Peace Corps volunteer, I wasn’t so lucky. It was there that I learned to respect the ferociousness of mosquitoes, where stories buzzed around my village that small children were carried away by swarms of mosquitoes. I lost count after a few thousand, but the number of bites I endured was intensely itchy and at times pretty unsightly. Peace Corps issued us the infamous 30% N,N-Dimethyl-meta-toulamide. As an aside, I can proudly say that was my 19-month-old’s first word! She’s got a knack for science it seems.

Kidding aside, it’s also known as DEET, and 30% is the highest concentration one can get on the market. It came in a black bottle with big letters printed on it warning us to “rinse off the skin as soon as possible.” Yikes! Appropriately worried for our safety, friends and family back in the US sent us many different remedies to ward off the bugs. From Skin-So-Soft, to homeopathic remedies, to advice to chow down of as much garlic as possible (which does seem to help some), I tried it all. Most of it seemed to taunt the mosquitoes more than anything else, but recently there has been more research done to provide better options and debunk some of the older folk remedies out there.

The difficulty with this research, however, is that we are still not exactly sure what causes mosquitoes to target us in the first place and therefore it’s more challenging to create effective deterrent methods. Some research shows that over-excretion of cholesterol metabolites through our skin (regardless of your cholesterol levels–your genetics directs this process) increases your chances of being caught in a mosquito’s crosshairs. Other studies suggest that simply breathing and exhaling carbon dioxide is the culprit, while some scientists believe it is our body’s heat that mosquitoes sense. To make matters worse, there are over 175 different known species of mosquito in the United States, each with a slightly different genetic pattern and as a result, a different susceptibility to remedies.

By far the most studied chemical to repel mosquitoes is DEET. It was developed by the US Army in the late 1940s following World War II and first used on people in the 1950s. Most over-the-counter products these days contain various concentrations of DEET and with a relatively long track record, the Environmental Protection Agency and American Academy of Pediatrics claim there are little if any side effects with its usage. However, there are few studies suggesting it may cause insomnia, mood changes and possibly cognitive dysfunction. I do not recommend its usage on children and encourage adults to limit DEET exposure for as short a time as possible.

Newer mainstream approaches are various chemicals including picaridin (marketed as Cutter Advanced—as effective as DEET and possibly less toxic, but studies are still being done) and IR3535 (marketed as Skin-So-Soft—studies show it is not very effective and I personally did not see it work very well in Honduras). The newest chemical is metofluthrin or DeckMate Mosquito Repellent that is not applied to the skin but instead embedded in either a paper format that you leave in outdoor areas or in a small battery-powered fan that you clip on to your belt to release the repellent. The jury is still out on its effectiveness and safety. I would avoid it at this time until we know more about it.

One safe and proven-to-be-effective alternative includes oil of lemon eucalyptus, which is available under the Repel brand name. It should not be used on infants as their sensitive skin can easily be irritated. Another study done in the 1960s demonstrated that vitamin B1 (thiamine) creates a skin odor that female mosquitoes (male mosquitoes do not bite) find repulsive. There have been subsequent studies done to examine thiamine’s effectiveness and none have been able to reproduce the success seen in the 1960 study. As a water-soluble vitamin, I don’t see a problem trying various amounts of thiamine, just promise to not curse my name when you’re swatting at mosquitoes on your neck if it doesn’t work.

A few new promising alternatives include various balms that contain citronella, lemongrass, rosemary and geranium as active ingredients. I recommend applying them to all exposed skin areas but especially to high-frequency bite and vascular areas like the back of the knees, the front of the elbows and the back of the neck.

Finally, if you can avoid being outdoors during the dusk and dawn hours, your risk of being pounced on by mosquitoes will dramatically decrease as these are the most active times for the bugs. Because there are so many varieties of mosquitoes and we all differ in our genetic predispositions to being bit, it will certainly take a little trial and error to find a remedy that works for you.

Good luck and as one last resort if nothing else works, you could harbor a small colony of bats in your attic that ultimately everyone in the neighborhood can benefit from. Supposedly a single bat can eat up to 1000 mosquitoes in an hour!

Dr. Phil Wazny was interviewed for an article in this month’s Phoenix Woman magazine. The article focuses on seasonal allergies. Click the link below for a look at the article:

Phoenix Woman with Dr. Wazny

Symptoms
There are two types of food allergies: immediate reactions that can lead to anaphylaxis, and delayed reactions. Food allergies that cause immediate reactions show up as hives, angioedema, swelling of the throat, and SOB. Most people can easily identify these food allergies from the direct cause and effect reaction.

Delayed reactions to food allergies are often harder to identify as they manifest 1-3 days after ingestion. Symptoms may include headaches, sinus congestion, skin rashes, chronic ear infections, fatigue, moodiness, depression, digestive issues such as constipation and gallstones.

Repeated exposure to food allergens stresses the immune system and can aggravate existing conditions such as rheumatoid arthritis, thyroid disease, and other inflammatory conditions such as Irritable Bowel Syndrome and Crohn’s Disease. (more…)