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Food Allergies and Fibromyalgia

By January 10, 2014June 11th, 2015No Comments

As is the case with many chronic diseases, by the time they present in our Mesa/Gilbert offices, they have 3-8 underlying causes to each disease. In other words, it is never just one thing. If yeast is the #1 cause of Fibromyalgia, than #2 are most likely food allergies. This idea throws many people off since most patients have never noticed any allergic reactions to food. This is because food allergies also produce other antibodies such as IgG, IgM, and even IgA that are different in their immune response compared to IgE, which causes obvious and generally immediate allergic reactions when eaten. The antibodies produced, which are linked to Fibromyalgia, are the IgG class which are actually also known as delayed or slow onset allergic reactions. In other words, the reaction occurs hours and even days following the exposure. These become extremely difficult to determine when using symptoms as the only diagnostic test. With an IgG food allergy test a patient is able to view upwards of a hundred foods ranging from grains, animal proteins, fruits, vegetable, legumes, and even yeast and candida. These tests can be invaluable to help determine a potent underlying cause to fibromyalgia. In previous posts I stated that yeast has a major side effect leading to localized inflammation and irritation in the gastrointestinal (GI) tract. Many studies in the last few years have also shed light on the additional contribution from proteins that were once deemed healthy. For example, gluten, contained in wheat, barley, and rye, produces a protein called Zonulin that causes severe irritation of GI cells and leads to leaky gut. This leaky gut in turn causes the GI tract and immune system to react to any and all proteins that are introduced in the GI tract from the diet. In time we become reactive to everything that we eat. Just like yeast, normal or even healthy foods, become major immune distractors. With the immune system being overwhelmed by these food proteins, healing from normal “wear and tear” is reduced. The patient begins to feel pain in the muscles and joint in multiple locations. The cure is in discovering the food allergies through testing and removing those foods to allow the GI tract to heal. In time with proper dietary protocols and with additional support of an anti-yeast diet, symptoms improve. Food allergies along with yeast are the most oft over looked causes of Fibromyalgia. Testing is the key, and success is sure as we begin to heal the gut. (A negative celiac panel is insufficient to rule out gluten IgG reactivity.) Consider that the leading food allergy is also the leading health food, wheat. IgG food sensitivity testing is the only way to know for sure.

Read on for the more articles about Fibromyalgia…>>>Toxic Metals Suppress Immune System