Posted by: Georgi 

Allergies are very difficult to deal with, as they are not only uncomfortable, but also very annoying. However, it is essential to take proper treatment or it could develop into something serious. Listed below are a few tips that one should remember regarding allergy medicine. These tips are fairly general but since we are dealing with medication bought over the counter, or those prescribed by the doctor, we should be aware of the repercussions.

Make a sensible choice when you decide to buy medicines to cure your allergy. People are generally careless when they pick drugs off the counter without a prescription. It is easy to fool yourself that the medications are mild and therefore nothing to worry about. However, we should pay attention to the medicines and the instructions as to the dosage. It is necessary to follow the instructions of the doctor and not overdose oneself in the hope of getting cured faster. This does not work and you could only end up worsening the allergies by counteracting the ailment with wrong doses or overdoses of medication.

Remember that you should always be concerned of what you put in your body, so read the labels and try to understand what medication you are taking, even if it is prescribed by your doctor and considered generally safe. You should learn to respect your body and care for it. You may have to take these medicines for a long while if you are prone to allergies. In case you take medication and suffer a few symptoms or adverse reaction, you should be prepared for this eventuality and know how to take care of the problem.

The drugs most generally prescribed for allergies are antihistamines. This allergy medicine works to block histamine and therefore commonly used for this ailment. Histamine is a chemical that is contained in our body and it reacts to different types of allergens such as mold, pollen, pets or even dust mites. Some of the common symptoms noticed when these allergens affect you are sneezing, itching and a stuffed nose.

Antihistamines can be purchased over the counter. The general reaction to these drugs is feelings of drowsiness which can affect daily activity. However, the good news is that a new version of the antihistamine, which has been modified, prevents you from feeling drowsy. People can now take these antihistamines and feel only the effect of a mild sedative. The other advantage is that you can purchase these medications under a different generic name, which are not priced as expensively as the normal antihistamines that are registered under brand names and sold over the counter.

People are now looking at alternative and natural holistic allergy medicine to treat themselves naturally. You may wish to consider homeopathy as an alternative to the regular treatment which involves medication with the use of drugs. To be safe, make sure you know what medicines your doctor prescribes to treat the allergy and then decide on the course of action you would prefer to take to cure your allergies.

Posted by: Georgi 

Glutamic acids are a constant companion to many food products because they occur naturally in many different foods. A controversial form of glutamic acid that has been found in food products is monosodium glutamate acid. While previously before 1998 these glutamic acids were considered to be “spices and flavorings,” they are no longer able to be included under this food spectrum. Monosodium glutamate, or commonly referred to as MSG, has been a common ingredient in millions of kitchens around the world. It has come under great scrutiny lately, however, due to some of the health concerns that could arise from its consumption.

Many people believe that there exists a “MSG allergy.” This type of symptom usually occurs after eating foods that contain great amounts of MSG such as oriental foods. It is so common in Asian dishes that it has caught on the name “Chinese restaurant syndrome.”

Many researchers still debate what adverse effects MSG has on the body after consumption. There is still no clear link as to how MSG is connected to the reactions associated with its consumption. No tests done to establish the existence of the “MSG allergy” have been conclusive. Due to the inconclusiveness of the research, the FDA has yet to issue any sort of warning or ban against the use of MSG within food products.

It is a common belief among many within the United States and in other nations that all humans are somehow sensitive to MSG and therefore have an allergy to the glutamic acid. Many people attempt to undergo an anti-MSG diet. Many restaurants also advertise the lack of MSG present within their products in order to try to take advantage of the anti-MSG sentiment that has spread across the world.

Is there really anything to fear from MSG?
Allergic reactions are somewhat complex biological reactions. It is important to understand how they affect the body and how to deal with them to better understand MSG’s purported effects.

Understanding MSG
Food allergies are extremely common and can encompass items such as milk, shellfish, tree nuts, soy, peanuts, and eggs. Most of these items in one way or another contains protein. MSG is an amino acid present in many proteins, but it is non-bound. Large quantities of glutamine are present in items such as seafood, mushrooms, meat, and cheese and would have probably set off some type of reaction from their consumption.

MSG sensitivity tests tried to determine whether or not such sensitivity existed in humans. In 1986 tests were performed on self-proclaimed MSG-sensitive patients who then were asked to participate in a double-blind placebo experiment. Only two out of the six patients were observed having untoward effects towards MSG. Some of the symptoms they experienced were face tightness, warm ears, and tingling sensations.

American Immunologists that concluded MSG is unable to cause allergic reactions conducted another test in 2001. This is because MSG does not cause many adverse effects on the body. The responses of patients were, however, inconsistent.

The Clinical and Experimental Allergy medical journal pronounced on May 2009 that MSG is capable of producing asthma and rhinitis allergies in those who consumed products that contained MSG. They also proposed that MSG ingested without accompanying food created sensitivity, but MSG utilized as a food additive did not raise the possibility of experiencing an allergic reaction.

While many restaurants claim that they do not serve foods that contain MSG, they only do not include commercial MSG products such as Accent, Vetsin, or Ajinomoto. While preparing these products, it is quite likely that their seasoning or products simply contain or are made using MSG. MSG has also been known to be called by other names in order to hide it from scrutiny. Such names include natural flavoring, yeast extract, hydrolyzed protein, calcium caseinate, sodium caseinate, broth, and bouillon.
It is impossible for a person to never experience exposure to MSG. So many foods contain naturally occurring instances of glutamates such as ripe tomatoes, cheese, eggs, marmite, and thousands of other products.

Allergic Sensitivity and Intolerance
If you think you might be allergic to MSG, contact your doctor to determine if your symptoms fit. Symptoms include tingling, flushing, warm sensations in the face and neck, chest palpitations, nausea, rhinitis, wheezing, and vomiting. These symptoms can appear either after a few minutes from ingestion to an hour after consumption. Reactions and symptoms will vary depending on the individual experiencing the allergic reaction, sensitivity, or intolerance. Monosodium glutamate is more likely to produce an effect on an individual if they consume MSG in high doses without any food products.

Your physician should be able to verify whether or not you have an allergy, sensitivity, or intolerance to MSG and establish what kind of reaction you have to it. They can also direct you to how to avoid foods that are prepared using MSG.

23 Feb

Soy Allergies

Posted by: Georgi 

Those suffering from soy allergies suffer from allergies known as contact allergies or allergies type 1. Type1 allergies not only include soy, but also include seafood. It has been discovered that there are sixteen different types of soy proteins capable of creating an allergic episode. It is still unknown which of these proteins are more likely to cause an allergic reaction. Do not feel that because soy allergies are common that they are not applicable as food products, they are actually extremely healthy food products.

An allergic reaction occurs when a soy product is consumed by a person who has an allergy to soy. The immune system attempts to attack the soy proteins because they mistakenly believe that they are dangerous for the body, as with many allergies. The immune system utilizes histamines and antibodies by releasing the chemicals into the body, which then cause the person to undergo numerous symptoms that, depending on the severity of the allergy, can be possibly fatal.

The reason why soy allergies exist, as with most allergies, has yet to be discovered. Research is continually being processed as you read this article on soy allergies. As said before, soy allergies can range from a minor rash to a life-threatening episode in which the person becomes unable to breathe due to swelling or other symptoms that can cause fatalities. The amount of time it takes for the soy to enter into the bloodstream and create these symptoms due to the allergy vary with each case, but have been known to usually occur within minutes of the consumption of soy. Other cases have seen symptoms occur within hours of the consumption of soy.

Soy allergies are usually accompanied by chickpea allergies, lima bean allergies, green pea allergies, peanut allergies, and lentil allergies. All of these types of foods fall under the same grouping and have a similar make up as soy. Basically, if you are allergic to soy watch out for all legumes. Cross reactivity, or having an allergy to more than one of these foods, is extremely common.

Besides legumes, you should also watch out for lactose intolerance and milk allergies. There is a fifty percent chance that you will contract both allergies. Sadly, if you do have a milk allergy you cannot use the most common alternative: soymilk. Other alternatives include almond milk, hemp milk, rice milk, etc. You can find these and others at your supermarket or at organic markets.

Most of the time allergic reaction severity is dependent on how strong the allergen is within the product. This is controlled by how the soy was grown and how it was processed into the product made for consumption. The least processed the soy is (i.e. raw soy) is the most likely of all soy products to create a severe allergic reaction. Those that had undergone exposure to high temperatures do not create as severe allergic reactions, but still should be avoided.

Soy allergies are tough because so many products contain soy. Thousands of popular foods such as pizza and hamburgers include soy.

If you fear you have such an allergy or someone you know does, please get them to speak to a doctor to get it diagnosed. He or she will be able to help recommend ways of dealing with your allergy or allergies. Allergies are known to become more fatal over time, so getting the help you need early on is crucial to survival.

Posted by: Georgi 

Anaphylaxis is a type of allergic reaction that is extremely severe, affects multiple regions of the body at once, and can be fatal. Allergic symptoms are usually just a nuisance at best, however there have been many cases in which a person reacts more severely to the allergen than normal. In these cases, some of these people were unfortunate enough to experience shock, and even more unfortunate some never woke up from their unconsciousness due to the anaphylactic shock.

When an allergen enters into the bloodstream either from being digested or possibly somehow injected into the body, a series of events occurs which leads to anaphylaxis. Most of the following symptoms involve the skin (e.x. rashes), lungs (ex. Suffocation), nose, gastrointestinal tract, and throat. Most reactions to allergens are minor, but those who react severely are at most risk for having a fatal episode. All reactions that are mild to severe should receive medical therapy.

It is not known how rare or common it is for humans to experience anaphylaxis. Since the severity of the reactions varies, some feel it is unnecessary to report that they have experienced anaphylaxis. Those who have an asthma attack are most likely to not report incidents since they can become quite frequent at times. Other fatal symptoms are often misdiagnosed as being another serious condition such as a heart attack. The key to allergens is to be aware of what you are allergic to, to recognize as early as humanly possible when you are experiencing anaphylaxis, and to treat your allergic reactions as soon as possible.

Anaphylaxis can be caused by:
IgE mediated reactions: This is considered to be the most common form of anaphylaxis. The cells of the body will experience a sensitizing exposure, blood and tissue basophil cells release mediators, which create the allergic reaction through IgE, and the chemicals experience an explosive releasing with each exposure.

Non-IgE mediated reactions: Also known as “anaphylactoid” reactions. These do not utilize the IgE immune reaction. The mast cells and basophils directly create mediators and create the same symptoms as IgE mediated reactions. No sensitization, however, is needed.

Here are some ways an allergist can help prevent you from experiencing anaphylaxis.
2. Allergy shots: common for insect reactions (ex. Bee sting). The person will be protected from the first 4 insect reactions, but they are not as well protected against fire ant reactions.

3. Pre-medication: this type of preventative treatment has been known to save lives. It is used in order to help the body prevent anaphylaxis to occur. It utilizes x-ray dyes inserted into the body to prevent the body from creating mediators during an allergic episode. There are other types of dyes that are also available.

3. Desensitization: this usually works if the person is allergic to a type of medication (ex. Sulfa drugs, penicillin, and insulin.) The person gradually takes the medicine over an extremely extended period of time. As the person shows no signs of an allergic reaction, the dose of the medicine is slowly increased to allow the body to become allergic-immune to the medication. The person must be monitored in case anaphylaxis becomes too severe. Not all allergic reactions to medications can undergo a desensitization treatment.

11 Feb

Pork Allergy

Posted by: Georgi 

People who are allergic to pork products suffer from Type I allergy or Contact allergy. Pork contains proteins that make the immune system to over-react. At this point in time no cures for food allergies have been found. This issue has foxed scientists who cannot fathom the reason for some food proteins, such as those found in pork to harm the immune system.

Harmful proteins that are foreign to the immune system can destroy many inherent defense mechanisms in the body. These symptoms largely depend on the severity of the allergies, caused by eating pork. They can range from mild to fatal. Some people develop it within a few minutes of eating pork while for others it may manifest itself after a few hours.

This type of allergy caused by consuming certain meat products is not common. Most often, the chemicals used to process the meat before putting it out for consumption may be the cause. Papain is used to tenderize meat and Casein is used as a stabilizer. Both these chemicals can cause allergies that people may confuse as pork allergies.

Another reason that can be attributed to creating allergies is the antibiotics that are generally used in farms. In 2001, pork products were sent back by Mitchell’s Gourmet Foods Inc., when they realized that the hogs were injected with Penicillin before they were sent to the processing centre.
If you have contracted the food allergy and the symptoms are not that sever, you could try using Quercitin, Vitamin A, Bromellain, Iron, L-Carnitine or Eucalyptus to ease the symptoms.

One of the most powerful antioxidants is Quercitin, which is a reputed flavonoid. They help to reduce redness, swelling and makes the blood vessels stronger and improve the immune system as well as general circulation. When histamines are blocked, they reduce or prevent these allergy symptoms from escalating and Quercitin works well in this direction. It is advisable to take 500 mg twice a day.

Bromellain helps the body to absorb Quercitin and should also be taken twice a day in 100 mg strength.

Vitamin A stimulates the immune system effectively. According to Dr Nauss, patients who suffered from a deficiency in Vitamin A found that their T-cell immune responses dropped lower.

It is important to take the recommended dosage of Vitamin A to prevent deficiencies, which could cause high risk dangers, such as cancer of the lung, bladder, esophagus, larynx, stomach, rectum, prostate and colon. Excess Vitamin A gets deposited in the liver and fat cells and could become highly toxic.

Inhalation, using Eucalyptus or olbas oil in boiling hot water, helps to effectively treat a blocked nose that is the direct cause of a cold, allergy or flu. Since these oils diffuse easily into the air, they help to clear nasal and bronchial allergies most effectively.

Iron is essential for producing blood, as a component of hemoglobin, which is the substance that carries oxygen in red blood cells. This is excellent source for boosting the immune system. Iron helps the body produce collagen, which is necessary for repair and growth of tissue as well as bone.

The role of L-Carnitine in the body cannot be undermined. It helps the body turn food into energy levels. It increases fat burning and this in turn increases energy at the cell level. Toxic compounds are quickly expelled to prevent diseases in the body thereby aiding in the longevity of cell life.

One has to be especially watchful of cross contamination, especially if they are allergic to pork product. It is important to know whether the pork is processed along with other meats. People, who suffer from nut allergies, have to ensure that the products they buy are not processed in the same factory as nuts. Since pork allergies are quite rare, you do not find this information on labels of packaged foods. If one wants to make doubly sure, they should buy their meats from a Jewish or Muslim meat shop, as these places do not sell pork for religious reasons. They are labeled as “Halaal” or “Kosher”. You are assured that there is no cross contamination.

A person, who suffers from pork allergies, would do well to avoid foods cooked in lard or with gelatin. Baked foods normally could contain lard and many foods such as candies, ice cream, marshmallows and jell-O contain pork gelatin generally. Here again, opt for foods that are labeled “Kosher gelatin” or “Halaal gelatin” failing, which you can eat foods that are made from vegetables. One should also be aware that many flu vaccines may contain pork gelatin.

Unfortunately, no cure has been found for food allergies. People who are prone to this allergy have to be doubly careful about the products they consume. Look out for cross contamination and read all the labels carefully before purchasing. If you suffer from this rare pork allergy, you need to be very vigilant, as you have to deal with a major problem. It is advisable to inform your friends and people around you of your predicament and tell them how to treat you, if you develop a sudden adverse reaction. Always check where the nearest hospital is when travelling. This awareness could save your life.

Posted by: Georgi 

When you study rye, wheat, low level oats, and barley closely, you will discover a rubbery like protein substance known as gluten. It is this ingredient that helps dough bind, as is evident in baked food products such as bread and stuff. Even though the grains contain gluten, if you are sensitive, you can suffer from gluten allergy. Further, there are other protein ingredients that can trigger allergic symptoms in very sensitive people.

The four major types of proteins found in these grains include glutenin (gluten), globulin, albumin, and gliadin. The symptoms, and subsequently their severity to gluten allergy will vary significantly from one person to another, but generally, people with gluten allergy suffer from abdominal cramps, swelling, hives, vomiting, nausea and asthma. If you are highly sensitive to this allergy, rest assured the symptoms could be very serious and life-threatening, to say the least.

Not to be discouraged though, if you are suffering from gluten allergy by reacting after eating any of the wheat products mentioned above, it can be very easy to make an early diagnosis, and subsequent early treatment. Your doctor or a professional allergist does so by conducting a skin prick test or drawing blood to confirm that indeed the allergic reaction comes from the intake of gluten. The challenge however lies in the fact that most of the foods available today are made from wheat, so it could be very difficult to tell exactly what wheat product is responsible for the reaction.

If you are suffering from a severe reaction to gluten, your best bet would be to get rid of all wheat products from your diet, at least until you identify what it is that is causing the reaction. On the flip side of the coin, if it is a mild one, you can reduce the amount of wheat products intake, or you can use readily allergy medications or shots to counter the effects. If it is a kid suffering from gluten allergy, unless very severe, they can outgrow the condition with time.

Gluten allergy in kids manifest itself inform of impaired growth, abdominal distension, irritability, abnormal stools, malabsorption, poor muscle tone, loss of appetite, and muscle wastage. As for adults, it manifests itself in the form of significant weight loss, diarrhea, bloating and abdominal cramping, constipation, and very offensive and annoying stools. With the right diet and care, you can still enjoy a delectable meal minus the irritating symptoms even when suffering from gluten allergy. How?

The following are safe alternatives of gluten-free flour to choose from:-

- Corn flour has significantly low gluten content, and can be used for general baking purposes. To ensure it does not go sour and to maintain its freshness, keep it refrigerated and dry all the time.

- Rye flour can be used and even though it is a known gluten product, you can add guar gum or xanthan gum so you can attain the soft texture that many people desire.

- Rice flour, whether you opt for brown or white rice flour can be a great thickening agent when cooking. Alternatively, many people today use rice flour as a breakfast cereal, in cake mixes, snacks, and batters. The best form of rice flour is undoubtedly brown rice flour, as it is very nutritious because the outer kernel of fiber is left intact during processing. Just like corn flour, keep your rice flour dry and refrigerated for long life.

- Barley flour is a traditional flour which ought to be mixed with other types of flour for optimal results

- Oat flour is a great addition on all baked foods as it will make the end result fluffy and more importantly lighter

- Potato flour, which is made by crashing a whole potato including the skin can also be a great alternative, and should be used in tiny amounts when mixing it with other flours during baking. Equally, keep it dry and refrigerated.

- There is also the potato starch, which is notably different from potato flour in that it is made only out of the starchy part of a potato. This flour is ideal during baking when mixed with other flours. Equally, keep it dry and refrigerated.

- Tapioca flour is made from cassava and is known to add no flavor to the end result. Most of the time it will be used in place of arrowroot flour when none is available.

- Arrowroot flour is another alternative which equally adds no flavor to the finished result. It can be replaced by cornstarch when cooking and baking.

- Amaranth flour is another common type of flour used for baking thanks to a nutty and delectable flavor it adds to the end result. Keep it dry and refrigerated and only mix 10-25% of this flour to the flour you are blending for baking.