General physicians often encounter patients who complain of adverse reactions to certain foods, leading them to avoid those foods entirely. Based on the patient’s physical strength, body build, and psychosomatic conditions, the physician determines whether the issue is a case of ‘food allergy’ or ‘food intolerance.’ However, the public often confuses ‘food intolerances’ with ‘food allergies’ and struggles to distinguish between the two.
Let us see what these ‘food allergies’ and ‘food intolerances’ are. True ‘food allergies’ involve the body’s ‘immune system’ and are persistent. Whereas ‘food intolerances’ originate in the stomach and intestines i.e. ‘gastro-intestinal systems’ and exhibit the inability of the body to digest a particular type of food. These conditions of ‘food intolerance’ in most cases are non-persistent.
An estimation suggests that one-third of the global population believes they or a family member has a specific food allergy. However, current surveys indicate that only 2% - 8% of children and 1% - 2% of adults have clinically proven food allergies, while the remainder are classified as food intolerances.
Despite this, many physicians assert that food allergies are on the subtle rise. This assertion cannot be dismissed, but it requires further investigation supported by comprehensive studies.
Although heredity is an important factor, doctors often fail to understand the underlying causes of allergies. If both parents have a specific food allergy, their children are likely to inherit it as well. If only one parent has the allergy, there is a 50% chance that the child may also develop it. However, it's important to note that the symptoms and allergens may vary significantly between parents and children.
Food allergens during childhood are more and they usually tend to lessen as the child grows and the problem may nullify by the time they reach puberty or adulthood. It is in this case, the significance of ‘breast feeding’ should be understood. A baby who is breast fed for full six months or little more than that will develop strong immunity to fight any kind of allergens. ‘Bottle milk fed babies’ usually are the victims of allergens in many instances.
Allergies develop in stages in the human body. When the body’s immune system comes across an ‘allergen’ or ‘antigen’ or ‘a substance that is mistakenly seen as harmful foreign invader’, it sends specialized signals to specific cells to make antibodies or immunoglobulins that act against the ‘allergen’ or the ‘antigen’.
Thus, there will be no symptoms of allergic reactions during the first encounter of ‘antigens and antibodies. However, if the same antigen again enters the body, the battalion of antibodies mount an attack on the antigen. Even at this stage the person may remain free from any allergic symptoms, but the stage will be set for future encounter between ‘antigens and antibodies’ that surely results in allergic symptoms of any kind.
Common allergic symptoms: Skin rashes, itching, mild to severe headaches, nausea (vomiting sensation), vomiting, diarrhea, constipation, indigestion, and even shortness of breath; are the usually seen allergic symptoms.
In rare and severe cases, widespread swelling in the skin and the mucous membrane (especially of respiratory and circulatory system) may result in ‘anaphylactic shock’, which is life threatening resulting in failure of both or any one of the respiratory or circulatory systems.
Common food allergens: Almost any food now-a-days can cause an allergic reaction. Such foods include, ‘milk and milk products’, ‘eggs’ (especially egg whites), ‘soya and its products’, ‘wheat and wheat products’, ‘peanuts and peanut processed foods’, ‘fishes’ and other ‘sea foods’.
If the allergies are pinpointed, i.e. if they are caused soon after consumption of a particular food, then the allergens can be readily identified, however, in the majority of the cases this doesn’t happen. The patient may have to maintain a record of his daily food consumed, its quantity, the climatic conditions, the liquid drinks consumed alongside, any medicines taken for other ailments, the list goes on and on leading to a complex picture ahead.
In case of pinpointed allergies, one may think that deleting that food from the menu may solve their problem.
However, that is not so easy, because many foods are chemically same, and the same allergen may trigger the allergic reaction from some other food. These allergens may readily make their way into processed foods. Thus, it becomes very difficult to completely avoid them from the food menu. However, avoiding processed and junk foods, avoiding eating outside in restaurants can help to some extent in avoiding allergens.
Ayurveda and the management of allergies: Food allergies can be quite effectively addressed by Ayurveda line of treatment approach. This science advocates upon making the body strong enough to remain unaffected by any kinds of allergens and the same is termed as ‘ksetrikarana’ in classical books of Ayurveda.
The most common allergic reaction that is skin rashes is termed as ‘sheetapitta’ in Ayurveda and established line of treatment is also can be readily traced from classical referral books.
In case of persistent allergies and the allergies that badly affect the daily routine of the person, going for ‘body cleansing therapies’ is a better option. Those therapies are ‘vamana’ (emesis), ‘virecana’ (purgation), ‘basti’ (medicated enema), ‘nasya’ (nasal instillation of medicated liquids), and ‘raktamokshana’ (bloodletting).
Above said five therapies are the true ‘panchakarma’ (5 procedures). In the times, when the term ‘panchakarma’ is used, misused and overused in the fully commercialized treatment world, the above said procedures are the real five therapies under the heading called ‘panchakarma’. These therapies can surely benefit the patients of food allergies if performed with rational and classical approach.
Dr. Ravindra Angadi M.D. (Ayu), Ph.D. Professor / Physician, S. D. M. College of Ayurveda, Hospital and Research Centre, Udupi
Follow Us On Social Media