Allergy Help

Many food allergies are the result of incomplete sterilization and conversion of the nutrients consumed. When food enters the the stomach, it is mixed with strong Hydrochloric acid. The acid breaks down the nutrients into a thick liquid mass called chyme. Several enzymes are injected into the chyme, the most important of which are the peptic enzymes. The peptic enzymes break down proteins into proteoses and peptones, which are the building blocks for the amino acids, necessary to sustain life. Many proteins are allergens and will cause allergic reactions, if they are not destroyed in the sterilization and conversion process. The peptic enzymes require strong hydrochloric acid to do their job (1.0 to 1.3 pH). When the strength of the acid diminishes the peptic enzymes become less active in the conversion process. At 5.0 pH the enzymes are completely inactive in the conversion of proteins. As people age, but not limited to aging, the parietal cells that produce the acid (HCL), wane in their ability to produce strong enough acid. The reduction of strength of the HCL by the stomachs parietal cells is called Hypochlorhydria. Hypochlorhydria will cause raw proteins to be dumped into the small bowel without the benefit of complete sterilization and conversion. When raw protein containing allergens are dumped into the small bowel the immune system responds by causing an allergic reaction.
Hypochlorhydria is one of the main reasons people have allergic reactions to certain foods that they never had and an earlier age.
Many new born babies develop allergies, because their digestive process is not fully developed. If the mother has allergies caused by the lack of proper sterilization and conversion, those allergens will be passed to the baby during breast feeding. Many food born allergies can be eliminated by correcting the unbalance condition in the digestive process. To correct this problem it is vitally important to have a pH diagnostic test to determine the condition of your digestive process.

This is one way food allergies develop. There are other ways, also. E.g., via inhalation of food particles in the air. The quantity of proteins in the air from food is much smaller, but the food gets "processed" by the airway. Those with Asthma or Allergic Rhinitis have inflamed, thus leaky, mucus membranes in their airway. A leaky membrane allows the inhaled food proteins to interact with the immune system directly, thus generating antibodies.

Food allergies can also develop if one has underlying leaky gut from candida infection, inflammatory bowel disease, celiac disease, gastrointestinal dysbiosis (SIBO, etc.), etc. The leaky gut allows whole or semi-processed food proteins to go through the intestinal wall and interact with the immune system directly, thus triggering antibody formation. HCl supplementation won't correct this type of issue - an Integrative or Naturopathic Physician may be able to help.