The Neuroendocrine System: Lecture Transcript

© Copyright 2003 by Dr. V.S. Jathar, Ph.D., and Dr. Meera V. Jathar, M.D., USA
(Explore Issue: Volume 12, Number 3)

A large number of us have hidden sensitivity, intolerance, or even allergy to different foods. It is estimated that 6 to 7 million Americans are allergic to at least one type of food. This article discusses the symptoms of hidden food sensitivity and the success of rotation diet used in managing this sensitivity. Table 1 at the end of this article describes how delayed food allergy (sensitivity) differs from immediate food allergy (Type I, IgE). This article emphasizes some of the issues concerning food cross-reactivity, food intolerance, gastrointestinal (GI) food allergy, and factors affecting food sensitivity.

Symptoms of Hidden Food Sensitivity
Delayed food sensitivity is usually mediated by IgG, IgA, and IgM antibodies. The majority of food sensitivity falls into this category. IgG and IgM antibodies against proteins can usually be detected in the blood during delayed food sensitivity. Symptoms include:

• chronic headaches (migraines)
• canker sores
• fatigue
• depression
• failure to thrive
• joint pain or arthritic-like symptoms
• chronic indigestion or heartburn
• chronic respiratory symptoms such as wheezing
  or bronchitis
• recurrent abdominal pain (irritable bowel syndrome)
• bowel problems such as colitis, diarrhea,
  or constipation
• nocturnal enuresis (bed-wetting)

Food sensitivity is frequently misdiagnosed and often untreated because it is difficult to link such symptoms to any specific event or food. Therefore, it is imperative to properly diagnose food sensitivity in order to take appropriate corrective action.

Recently, Dr. H. C. Dixon reported a significant correlation between specific IgG food antibodies and a strong positive history of delayed food allergy and suggested the elimination of offending foods as the sole means of treatment. The overall results demonstrated a 70% success rate in alleviating these common symptoms. Cade et. al., in their recent article on Autism and Schizophrenia: Intestinal Disorders reported that a gluten-casein free diet was accompanied by improvement in 81% of autistic children within 3 months in most behavior categories. High IgG antibody titers to gliadin were found in 87% of autistic and 86% of schizophrenic patients and high IgG antibody titers to bovine casein were found in 90% of autistic and in 93% of schizophrenic patients. Recently, the comprehensive 96-food IgG panel has been adopted as one testing profile in autism spectrum disorders (ASD).