Food Allergy
First Medical Diagnostics
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What causes development of Food Allergy? Inflammatory foods are the biggest cause of development of Food Allergy. The main foods to avoid are: most grains (especially those with gluten, like wheat, barley, rye), sugar (refined & natural), processed foods, unhealthy ‘vegetable’ oils (e.g. canola oil), artificial sweeteners, plus most legumes, soy products and normal dairy. We should avoid gluten, as this increases zonulin levels – a protein, that may damage intestinal permeability and develop a condition called leaky gut.
It has been scientifically identified that increased permeability of the gut and Gut-brain barrier might be involved in the pathogenesis of conditions of Food Allergy and its plausible causes and symptoms like headache, migraine, bloating acidity etc. Food Allergy can develop do Wheat, Gluten, Dairy, Nuts and seeds, yeast.
Several studies suggest that autistic children could have an impaired gut barrier function as testified by an elevated intestinal permeability. The possible cause is development of chronic Food Allergies arising from Dairy products, wheat products, Soy, Coco bean, Apple, corn etc. if untreated it can lead to chronic inflammatory reaction and thus giving rise to onset of symptoms and diseases.
Food allergy is related to IgG sensitization and allergic food hypersensitivity—such as gluten-sensitivity— could have a role in the gastrointestinal symptoms observed in both adults and children. In addition to an imbalanced intestinal immune response with gastrointestinal symptoms an increased intestinal permeability and altered gut microbiota have been clinically demonstrated having impaired intestinal permeability
