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Gut and Allergies_Final

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>> Have you ever felt like you are eating all the right things, but you still didn't feel well? If so, know that you're not alone. A healthy food for someone else may not be a healthy food for you. That's why at IIN, we teach bio-individuality. Avocados can be really healthy fat for one person, but could give someone else a stomachache. So what's going on? Could they be intolerant to avocados, perhaps allergic? Intolerances are not to be confused with allergies. In this lecture, we'll set the record straight on what exactly constitutes a food allergy and how this is different than a food intolerance. We'll also take a look at how food intolerance is developed. And if avocados do give you a stomachache, for example, are you destined to never eat an avocado again? Let's hope not. Ready to find out? First, we'll clear up a common misconception that's so important to be able to distinguish as a Health Coach, what is an allergy and what is a food intolerance? An allergen is a food or substance that your body mistakes for a pathogen or an invader. Allergens are the proteins in the food that cause the allergy. If it doesn't have a protein then it isn't an allergy. There are four types of allergic reactions. Type I, hypersensitivity, type II, hypersensitivity, type III, hypersensitivity, and type IV, hypersensitivity. The differences defined by the specific allergic response that occurs within the immune system. Food allergies are most often type I allergies. So for the purpose of this lecture will focus mainly on them. Type I allergies don't occur the first time a person is exposed to the substance, but the immune system becomes sensitized up on exposure. This means the body now sees the antigen as a threat and will quickly mount and defense the next time the food is introduced. So for example, a peanut allergy develops after the first time a person is exposed to peanuts. Compared to food intolerances, an allergy typically creates an immediate response in the body once a person has been sensitized to it. An allergic reaction can be serious if left untreated. Imagine a person who eats a peanut and then their throat starts to swell up and then can't breathe, that person has to carry around an EpiPen which can administer epinephrine or adrenaline to stop the allergic response. Other symptoms can include vomiting, rashes, and hives. Some food allergies can be type IV allergies. This is a hypersensitivity reaction known as a delayed immune response. This is when the body has a delayed response to a certain food or toxin is allergic to. A delayed immune response is mediated by T-cells rather than antibodies. And this is the type of allergy that's generally associated with celiac disease. In the case of a delayed immune response, instead of having an immediate reaction a person may, for example, develop a stomachache a few hours after consuming the offending food. This reaction is typically less severe than the other types of allergic reactions. However, when chronic, it can leads even bigger problems beyond GI disturbances. Most true allergies show up in children, but it is possible for an adult to suddenly develop an allergy. We don't know why this happens, a child can routine an allergy, outgrow it forever or can go away and reemerge in adulthood. We're not sure why this happens either. Food allergy is most common in the first few years of life. The most common allergies are cow's milk, egg, soybean, wheat, peanut, and tree nuts, for example, almond, cashew, hazelnut, and walnut. Fish and shellfish. All of these account from more than 90% of all food allergies in children worldwide. Peanut allergy prevalence has increased considerably over the past two decades affecting up to 1 to 4% of the children living in what we consider western lifestyles, such as, those found in the USA, UK, Canada, and Australia. Food allergy is also on the rise globally. The idea being that some of our more developed ways are rubbing off and not always for the greater good. Well, there sure is a lot about allergies we don't know. Yes, allergies are on the rise, but researchers can't agree upon why, although there are many theories. If you recall the hygiene theory, it's the idea that in western society we're using anti-bacterial everything and we have very good, maybe too good hygiene habits. Perhaps, if we're too clean, our immune systems have nothing better to do than overreact. Why are severe allergies on the rise? Ever noticed how most schools have a rule that children can't bring anything to school containing nuts? Is it because the awareness around allergies has been created or because the number of severe nut allergies has actually gone up? In one major study, Pakistani children had fewer allergies compared to Swedish children. One hypothesis was that the Pakistani children are exposed to more germs and dirt and therefore, more bacteria at an early age. Further supporting this hypothesis is that finding that children who grew up on farms tend to have fewer allergies than city kids. Exposure to a large number of pets in the first year of life also creates a more diverse microbiome and less allergies. As you know, there are food allergies and there are respiratory allergies, but both might be related to the gut. However, if your gut bacteria aspires like an endangered species, then you may lose some of this function. What we're seeing is that bacteria are essentially training your immune system and may even have the ability to turn the immune system on or off. So if there is a gene or susceptibility to a particular protein, your gut bacterium might be able to save you from a painful response by communicating with your immune system and essentially turning off the allergic response. Therefore, your body won't create the antibody and have a subsequent allergic response. When the body has an allergy, the immune system produces antibodies, which in turn causes the cells to create histamines. Histamines produce various allergic reactions. So how do you deal with food allergies? Simple, don't eat the foods you're allergic to. We're likely still far away from having answers on how to prevent allergies, but perhaps, as we dive deeper into the science around the microbiome and how are antibacterial culture affects our microbiome, we may get closer to an answer. There may also be some research to do around how to limit chemicals and processing in our diets and how building our guts may help prevent allergies, but this is also still to be determined. In the meantime, while there isn't yet enough evidence to suggest sticking our hands in the dirt and getting a pet just to diversify our microbiome, it's worth keeping up with the latest research. So moving on now, what if some foods tend to bother you, but not in a life threatening way? Does your client stomach get upset when they eat chocolate, for example? It maybe just the sugar in the chocolate or they may have an intolerance. We hear about food intolerances often, but what exactly does this mean? What is an intolerance and how is that different than an allergy? A food intolerance is limited to gastrointestinal issues, it may affect to other areas of the body, but it is ultimately caused by a response in the gut. Intolerances often stem from an enzyme deficiency rather than an immune response. For example, lactose intolerance is a lack of the enzyme needed to break down lactose. There is another type of food intolerances often overlooked called the delayed immune response. This is a delayed response to a certain food or toxin, meaning you don't have an immediate reaction, but instead, might develop a stomachache later on after eating a larger amount. This reaction is less severe than a typical allergic reaction and involves a different group of antibodies that produce an inflammatory response which when chronic can lead to bigger problems beyond GI disturbances. What's going on in the body when this happens is that you're reacting to the copper food with IGG antibodies rather than IGE. Some food intolerances can be a result of chemicals used in food processing. Again, the body can't digest the food properly and as a consequence, there is an unpleasant response in the form of some sort of digestive upset. Typically, a reaction to a food your body is intolerant to only occurs when a substantial portion of that food is eaten, not just a trace amount. So while people with peanut allergies can have allergic reaction to food that was prepared on the same surface as say, a peanut butter and jelly sandwich, a person who is lactose intolerant would be highly and likely to have a reaction drinking out of an unwashed glass that previously had milk in it. Many food intolerances go unnoticed, but overtime could be wreaking havoc on your system by causing chronic inflammation or wearing on your gut wall. There are few ways to assess for intolerances, such as, elimination diet or a blood test that measures the antibody IGG instead of IGE. The presence of IGG indicates that there's some sort of reaction or response occurring which signals that the body isn't reacting to that food appropriately. Clients will need to be referred to their doctor for blood testing to determine if IGG antibodies are present. Some clients may wonder, "What if I do an intolerance test and it comes back that I'm intolerant to everything I loved to eat?" Or, "Why is it that all healthy foods seem to upset me? What's left to eat?" Well, you'll have some clients who go for food intolerance testing and the results show that they're intolerant to many things in their current diet. This can be very frustrating and upsetting. One additional thing to keep in mind is that leaky gut can sometimes be tied to allergies and intolerances. In fact, there are some thoughts that a leaky gut can trigger an allergy or intolerance by sending off the immune system that would not normally come in to contact for the particular protein. Essentially, if your digestion is compromised and maybe that many foods you eat are aggravating your system, but the good news is that if you lay off them for a while and build your stomach back up, you should be able to reintroduce those foods with no problem. The most common foods that cause intolerances are beans, cabbage, citrus fruits, gluten grains, and dairy. Food intolerances can cause heartburn, gas, bloating, stomachaches, and even headaches. A food intolerance also might be the copper behind a client skin issues, brain fog, or fatigue. In the case of leaky gut, food intolerances can be both, a cause and a symptom. We'll talk more about leaky gut in upcoming lectures. Some study suggests that the entire diet can affect whether someone develops a food allergy or intolerance, not just one particular substance. The idea here suggests that the western diet has an overall effect on the microbiome and when the microbiome is compromised, the individual is more susceptible to allergies. This is exciting new research and a new angle that might explain the rise in allergies in the west. Lastly, Zonulin, the chemical that controls high junctions can be related to allergies and asthma. It seems that zonulin levels are also high in about 40% of asthmatic children. It's too early to tell if this means anything, but the idea is, is that irritants that cause asthma may come in through the gut, not just through the lungs. Regardless, all signs are pointing to gut health leading to total health. To manage a food intolerance, the common practice is to avoid that food for two to four weeks. The best tool to support this is to keep a food diary. This can help you identify potential intolerances before going for testing. Do you keep a food diary? If you don't, we encourage you to start. This is one of the most eye-opening tools you can teach your clients to use, so you'll want to have experience keeping one for yourself. Remember, it's important to walk your talk as a Health Coach. When using a food diary to track elimination, you'll want to track which foods you're removing, when, and how you feel before and after the elimination. Then slowly introduce that food back in and record how you feel. Doing this one food at a time will help you pinpoint which foods are negatively effecting you. And to help you with this process, we have included the handout elimination diet diary in this module. You can use this simple step by step process to try and determine which foods you might have intolerance to. To use this diary with your clients, we've also created done for you version in your business toolkit, there you can printout and give your clients to track their elimination diets. We say this often, but we can't say it enough. Awareness will be your biggest ally. First, help your clients identify whether they're feeling their best, then create a plan of action and record when there are shifts. Play detective to help them identify food intolerances and support them through the difficult process of elimination. Help your clients read labels and navigate their current food sources. You don't need to have all the answers and you can't possibly know all the answers, but as holistic doctor Bernie Siegel says in one of his books, "A practitioner or a doctor's job is to care, not cure." When we remember this adage, we can support our clients better. To recap, if you suspect that client has one or several food intolerances preventing them from achieving optimal health, you can suggest they get an IGG test to determine which foods they may want to eliminate while they heal their guts. The best advice you can give after an elimination period is to introduce foods one at a time slowly and have them record their observations. Diversity is a key here. Intolerated foods should be rotated around the diets so that a client's system is not overloaded by any one particular food. Remember, an intolerance is different than an allergy. However, removing intolerances maybe a key phase in the healing process. Do you have any allergies or food sensitivities? When did you discover them? Share your experiences with us in the Facebook group and let's get a discussion going. Your experience is a key to helping your clients. They want to know that they're not in this alone. I'm glad you could join us and I look forward to seeing you soon.

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Duration: 14 minutes and 3 seconds
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Language: English
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Posted by: ninaz on Mar 22, 2018

Gut and Allergies_Final

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