Determining Food Allergy/Sensitivity: The Pulse Test and Other Do-it-Yourself Strategies

by J. C. Waterhouse, Ph.D

Many people have found that reducing food allergies, sensitivities and intolerances has been helpful in reducing a wide range of symptoms and reducing exacerbations in many diseases in which the immune, endocrine or nervous systems are involved (e.g., chronic fatigue syndrome, fibromyalgia, migraines, asthma, inflammatory bowel disease, irritable bowel syndrome and autoimmune illnesses, such as multiple sclerosis, lupus, and rheumatoid arthritis). This article focuses on food reactions, although reactions to inhaled chemicals are also important and will be touched on briefly. Food allergies/sensitivities/intolerances are often neglected because the reactions may be complex and variable, and involve multiple immune and non-immune mechanisms. Only a small proportion of people experience very obvious reactions, like an immediate rash or anaphylactic reaction (IgE mediated, Type I reaction). More common and more difficult to detect are the delayed immune sensitivities (Types II, III and IV) and the intolerances, such as lactose, gluten or fructose intolerance, or problems due to lectins or oxalates. Even the IgE mediated reactions are not always easy to identify and may include a late-phase reaction. Reactions are not limited to proteins, but have been shown to occur when other substances combine with proteins to form haptens. Increases in intestinal permeability due to a variety of causes can allow potentially allergenic substances to enter the blood stream. (Note: for convenience, allergy or allergen is meant to include all types of IgE and non IgE reactions.)

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