An allergy is an excessive reaction immune system to substances that do not cause any reactions in non-allergy sufferers, because they are actually completely harmless. But there are just as many allergies that have a completely different cause. Since the reasons for an allergic reaction are as diverse as its symptoms, the triggers are not always immediately recognizable.
Allergies and the immune system
Most people are affected by allergies these days. The number of allergy sufferers is constantly growing, and even small children are increasingly affected by the symptoms. The effects of an allergic reaction can be as different as its causes.
The most common symptoms of allergies include runny nose, severe lacrimation, itching, asthma, headache, gastrointestinal problems, skin rash and many other phenomena.
An allergic reaction indicates that the immune system overreacts to substances that are actually harmless. These substances are called allergens. Their most famous representatives are certainly pollen, house dust mites, animal poisons (wasp or hornet poison) and metals such as nickel.
But we have many more allergens. Nowadays, practically any substance can become an allergen and thus trigger allergic reactions. This can especially affect people with weakened immune systems.
Therefore, an allergist often does not react to only one allergen. An inappropriately strong reaction of his immune system over time leads to an overreaction in more and more situations.
As a result, the allergist finally shows an overreaction to more and more substances – ie. reacts allergic.
Allergy due to weakened adrenal glands
The adrenal cortex produces various hormones – including glucocorticoids such as cortisone and cortisol. These so-called stress hormones are able to precede allergic reactions due to their anti-inflammatory effects.
However, this only works if the adrenal glands are not already weakened.
Weakened adrenal glands are often the result of a diet high in sugar and carbohydrates. Drinking a lot of coffee or alcohol also burdens the adrenal glands. The main cause of adrenal fatigue, however, is a chronic stressful situation.
Chronic stress can cause the adrenal glands to become depleted. The production of cortisone and cortisol decreases and the body’s susceptibility to allergies increases to the same extent.
Stressful situations can trigger an allergy
Allergy sufferers have similar experiences regarding their symptoms. They usually already have some allergy symptoms in childhood, but the symptoms disappear in adolescence.
As soon as stressful situations appear in adulthood, such as high stress at work, problems with children, divorce that tears the nerves or the death of a loved one, the symptoms reappear.
Thymus gland – a school of defense cells
Vaccines, drugs, chemicals can also be responsible for allergic reactions such as skin rashes, itching, asthma, etc., because these substances significantly disrupt important tasks of the thymus gland.
The thymus gland is considered to be a school of T lymphocytes (defense cells), because here these important defense cells are trained to be able to recognize allergens and make them harmless.
In this way, these cells make a significant contribution to the interception or at least the reduction of allergic reactions. This clearly shows that the thymus gland also plays a decisive role in the development of allergies.
External proteins often trigger allergies
External proteins in the bloodstream can cause an immediate allergic reaction in the body. These proteins include animal proteins.
Special mention should be made of milk and egg proteins. But it is also known that wheat proteins often cause allergies.
For that reason, allergy sufferers must pay special attention to what foods they eat.
Gluten intolerance can cause allergies
In case of existing intolerance to gluten, foods that contain gluten can activate an allergic reaction.
The intestinal mucosa is constantly irritated, causing inflammatory processes that break down the parts of the mucous membrane that are responsible for the absorption of nutrients.
The resulting thinning of the intestinal walls enables toxic or in any other way harmful substances to enter the bloodstream faster, where they eventually trigger allergic reactions.
Lactose intolerance and allergies
Milk intolerance is also a widespread phenomenon. Many people are born with a deficiency of a special enzyme – lactase – which is needed for the processing of milk sugar.
In other people, the production of this enzyme stops much later.
If there is not enough lactase in the body, dairy products cannot be digested, which results in its breakdown in the intestines.
This results in symptoms such as diarrhea, constipation, gas, abdominal pain or other allergic reactions. In addition, milk protein itself – as an exogenous protein – can trigger additional symptoms.
Babies are especially prone to allergies
Improper infant feeding is responsible for gluten and milk intolerance. The baby’s gastrointestinal tract is not yet fully developed, so its mucous membrane is far more permeable than it is in adults.
Breast milk protects the child from external proteins that enter the bloodstream by practically closing the gastrointestinal area and thus making it less permeable.
Nowadays, however, very few children are breastfed long enough. Instead, they get pasteurized, homogenized and cow’s milk contaminated with antibiotics, pesticides and growth hormones.
If babies are fed prematurely external proteins – such as animal milk products, eggs or wheat products – this can pave the way for a lifelong allergy. Therefore, it is of the utmost importance to breastfeed a newborn for at least 9 to 12 months.
Wheat products promote allergies
In addition to dairy products, our children also get wheat products too early. It takes at least four to six months for the digestive enzymes responsible for starch processing to form in the body.
It can be noticed that children, who often suffer from immune deficiency (colds, allergies, etc.), are usually given starchy foods too early.
On the other hand, children who have been breastfed for a long time and who ate fruits and vegetables instead of starchy foods, in the first year of life are generally much more stable in their health and rarely show allergic reactions.
How to prevent allergies
As a rule, it is the case that parents who feed their children with unknown food until then do not pay attention to how they react to new stimuli. But do you really believe that it is good for your child to eat what you eat?
Can you imagine that fried eggs, fried potato products, burgers, chips, sweets, cola or other sweet juices are good for your child’s health? Probably not.
Therefore, it is extremely important that the first food that your child eats is as natural as possible. It should be consumed either raw or lightly steamed. In addition, the child should be offered only small amounts of one food.
So, during the period of 2 to 3 days, you can very well observe whether the child got a rash or other allergic reactions after eating the newly introduced food. If there is no such reaction, you can slowly increase the amount of food and combine it with other already tested dishes.
Healthy food can also trigger allergic reactions
If you find that your child shows unusual reactions to healthy foods such as broccoli, cabbage, etc … you should not give them to your child for six to eight weeks. Then you can try again.
If your child still reacts to that food, they are likely to have a food allergy. However, it is the case that such allergies are very rarely noticed if the food is previously properly integrated into the child’s diet.
Liver problems weaken the immune system
Other factors in the development of allergies are the so-called liver and blood poisoning. If these problems occur simultaneously with the lack of certain digestive enzymes or other chronic digestive problems, the intensity of the allergic reaction will increase.
In this case it should be executed holistic liver cleansing to relieve it, but this is not suitable for children. If possible, it should be performed under the supervision or in the company of a naturopathic therapist.
Genetic engineering and artificial additives
The widespread use of chemicals, pesticides, genetically modified organisms and other destructive additives used in food production (eg aspartame, glutamate, dyes and preservatives) is often a trigger for the development of allergies.
Yeast allergy
In the case of particularly persistent allergies, yeast infection can often be observed in patients. The yeast spreads in the intestines and irritates the sensitive mucous membrane there. You are already familiar with the effects of inflammation and such permeable intestinal mucosa.
Measures for people with a tendency to allergies
Basically, it is important to consistently avoid a known allergen first – this applies to all allergens.
Since food allergies can often be accompanied by chemicals, pesticides, additives, genetically modified organisms, etc., contained in food, you should eat only organic food.
The diet should have very little sugar and carbohydrates, because glucose strongly acidifies the body and creates a huge effort on the intestines. Both factors weaken the immune system and thus encourage the development of allergies.
In the acute phase of an allergic reaction, the so-called fast juice is warmly recommended. This form of therapeutic fasting supports the rapid removal of existing toxins and thus relieves the liver and immune system.
Any allergic reaction also has serious negative effects on the intestinal environment. That is why it is extremely important for allergy sufferers to clean their intestines well once or twice a year. Accumulated toxins, metabolic residues and other contaminants must be able to dissolve, bind and excrete. After that, the intestinal flora must be stably renewed using the appropriate strains of bacteria.
There are a number of efficient ones on the market probiotics .
If these measures are implemented consistently, the allergist is well on his way to saying goodbye to allergy symptoms.
