Ask the Doc: Migraine and Food Allergies

Ask the Doc: Migraine and Food Allergies

© 2006 Wellness Clubs of America.com

 

Addendum 2013:  Since I originally responded to these questions I have learned to detect and correct allergies, including food allergies, energetically.  The method requires no skin or blood testing, and the correction is immediate and lasting.  The only limitation is that a maximum of three allergens can be corrected in a single session.  Sessions must be separated by at least three hours.

My daughter suffers from migraine headaches. Iíve been told that food allergies play a role and Iím thinking about having her tested. Is this worthwhile? T. N.

Dear T. N.:

I wrote about migraine management in November 2000. A copy of that article is available at www.wellnessprotocols.com. Foods affect migraine frequency and intensity in two ways. The first is by a direct sensitivity to the food. Most people who experience migraines are sensitive to food additives, preservatives & artificial sweeteners such as sodium nitrite, monosodium glutamate (MSG), and aspartame (Nutrisweet) can trigger migraine. They are also sensitive to aged cheeses, fermented sausages, sour cream, red wines, and ales, which contain tyramine and to foods such as chocolate that contain a substance called phenylethylamine.

In addition to the sensitivities common to all who experience migraines, individuals can become predisposed to migraine headaches due to personal food allergies. The most common allergic reactions in migraine are to wheat, dairy, eggs, and corn.

When requesting food allergy testing it is important to understand that there are two different types of food allergy. One is an IgE allergy. IgE allergies cause reactions such as itching and hives shortly after the offending food is eaten. The other is an IgG allergy. IgG allergic reactions are delayed by hours or days and are characterized by headaches, fatigue, and other vague symptoms rather than the itching typical of IgE reactions.

Traditional allergy testing that is performed by pricking skin to expose it to a substance is effective in detecting IgE allergies, but is totally ineffective in identifying IgG allergies. Since IgG allergies are those associated with migraines it is important that a blood sample be sent to a laboratory that is capable of identifying them. If skin testing is proposed, insist upon IgG blood testing. If the facility continues to insist upon skin testing go elsewhere. -Dr. Peterson

 
 
Ask the Doc:  Are Food Allergies Rare?

Iíve read that food allergies can cause a number of symptoms including headaches, fatigue, rashes and irritability, but my doctor says that food allergies are rare. What do you think? - P. R.

Dear P. R.: Most physicians are unaware of the fact that at least two different types of food allergies exist. The first is mediated by components of the immune system called IgE antibodies. IgE reactions typically occur within minutes or hours of eating the offending food and most commonly cause hives or, in severe instances, facial swelling or breathing difficulty. IgE allergies may be identified by the skin tests administered by allergists. A much more common form of food allergy is mediated by a different arm of the immune system called IgG antibodies. IgG allergies are not revealed by skin tests, and since the reaction is often delayed by hours or days the symptoms they cause may not be linked to the offending food. Fortunately, IgG allergies may be identified by a simple blood test. Elimination of the foods will often lead to improvement in a wide variety of conditions. IgG allergies are most likely to develop to foods eaten more than twice a week. When the foods are avoided for three months they can often be added back into the diet provided that they are eaten no more often than every fourth day.ĖDr. Peterson

 
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