Food Allergies and Neuropathy

It is mostly overlooked in articles about neuropathy but if a lack of Vitamin B12 for instance, is thought to be one of the causes of neuropathy, then why not certain food allergies too? Today's article from myiho.com, which is a Florida based neuropathy blog, (see link below) looks at the theory that certain food allergies may be primary causes of nerve damage. Aspartame, for instance, as one of the commonest ingredients of sweeteners, may surprise you.

Nutrition’s Role in Neuropathy
Posted on March 7, 2012

Neuropathy has wide variety of causes, and nutritional causes are a major subset of it. Neuropathy secondary to deficiency of Vitamin B (especially B12 and Folic Acid) is well known and one of the first suspicion in otherwise normal patients presenting with symptoms of neuropathy like numbness, pin-and-needle sensation, burning sensations, pain or loss of sensations. When it affects the nerves supplying the muscles, it may result in weakness of muscle, muscle atrophy, lack of fine muscle control which may result in many symptoms depending on which muscles are affected.

But one cause of peripheral neuropathy that is not readily thought to be associated with neuropathy is food allergy. The association between food allergy and neuropathy is often overlooked because only recently conclusive evidence from research has become available establishing a certain link between neuropathy and allergic response to certain food items. The culprits so far found to be most commonly occurring are derivatives of glutamic acid and aspartic acid, gluten, pesticides on fruits and vegetables, food coloring dyes. One very common artificial sweetener, Aspartame, is used in fruit juices, diabetic food and numerous other products. It is one of the most commonly recognized allergen triggering symptoms of neuropathy like tingling, numbness, burning sensation etc. and also affecting auditory nerve causing tinnitus. Consumption of large quantities greatly increases the chances of having the neuropathy. Often, stopping the consumption of aspartame cures the symptoms almost entirely.

Many more agents commonly found in food may cause allergic response which may present as neuropathy. The ones that are currently believed to be responsible for most of the cases are Azino-moto (Mono Sodium Glutamate) which is commonly used in Chinese foods, gluten found in wheat containing edible items, some coloring dyes used in foods. Not only these, but normal fully natural food items like fruits, eggs, and milk may be the cause of food allergy induced neuropathy. Often it may happen, that the tracking of the allergy causing food item may not be very simple and straightforward.

So what if your neuropathy is suspected to be due to food allergy. Main diagnostic test used is a Radioallergosorbent Test (RAST Test) which detects antibodies against “common” food allergens. Since not all antigens could be detected in 100% of cases, sometimes the treatment may involve just hit and trial in which suspected food items are stopped for few week and observed whether it alleviates the neuropathy. Also it would be advisable to stop common known allergens like aspartame, MSG, food dyes, and gluten and observe if the symptoms are alleviated by this. Also thoroughly wash fruits and vegetables before consuming, as pesticides present on them could be the cause.

If you are one of the many thousands of sufferers of Neuropathy, you know all to well that numbness and tingling is still a pain to deal with. Peripheral Neuropathy is a condition that is characterized by altered sensation or a change in motor control of a body part. The nerve becomes irritated or damaged and it no longer conducts the messages it should. If your neuropathy is left untreated, it will begin to affect your quality of life.

http://myiho.com/orlandoneuropathyblog/?m=201203

HOMOEOPATHIC REMEDIES FOR HAIR DYE ALLERGIES

Millions of women and men use hair dye to enhance, update or change up their look. Most people tolerate hair dye without a problem, but it can cause a reaction in some users. These reactions, known as contact dermatitis, are due to various chemicals in different types of hair dye. Symptoms include scalp redness, flaking, itchiness, and burning or stinging. Contact dermatitis caused by hair dye can be due to direct chemical irritation of the scalp or an allergic reaction. Since irritant and allergic contact dermatitis frequently cause the same symptoms, medical testing is often needed to determine whether you have an allergy to hair dye.

Chemicals in Hair dye

Para-phenylenediamine (PPD) is a key ingredient found in the majority of permanent and semipermanent hair dyes. It's also the most common cause of an allergic reaction to hair coloring. There are PPD-free hair dyes, which frequently contain an alternative chemical called para-toluenediamine sulfate (PTDS). However, a significant number of people who are allergic to PPD also react to PTDS, according to a study published in the July-August 2011 issue of "Dermatitis." Other chemicals in hair dyes -- such as ammonia, peroxide, and various fragrances and pigments -- can also trigger scalp inflammation and itchiness due to either direct irritation or an allergic reaction.

If you use dye to color your hair, you might be among the 5 percent of people that develop an allergy to the product. ParaPhenyleneDiamine, or PPD, is found in most commercially produced hair dyes, as is peroxide. When the two react, the PPD becomes partially oxidized and colored; in this state, it can lead to an allergic reaction.

Symptoms --Symptoms of an allergic reactions to hair dye can develop within 1 to 48 hours of application. The following are the symptoms of hair dye allergy.

Dermatitis

This is the most common symptom of an allergic reaction to hair dye, and the risk of developing the condition rises with usage. Dermatitis involves inflammation of the skin. Sufferers will experience redness, itchy or swollen skin around the eyelids, ears, hair line, beard or neck. A person who develops a sensitivity to PPD will not experience symptoms until at least 10 days after her first usage. Subsequent exposures can produce a reaction in 6 to 72 hours.

Urticaria

Symptoms of this condition, also known as hives, can include red skin, eyelid swelling, red patches on the body, wheezing, sneezing, difficulty swallowing and vomiting. Symptoms can be seen about an hour after exposure to hair dye. Urticaria occurs when PPD triggers a series of chemical reactions that leads to the leaking of blood plasma into the skin

Anaphylactic Shock

This is the most serious potential symptom of a reaction. It is rare but can result in swelling in the face, shortness of breath, a drop in blood pressure and death, in that order. Someone suffering these symptoms should seek immediate medical assistance.

Patch Test

To determine if you are allergic to the PPD in hair dye, follow the instructions provided with the product. In general, you will be directed to apply a small sample of solution (dye and developer mixed together) behind your ear or to your inner elbow. Wait 48 to 72 hours to see if symptoms develop. If not, the product is considered safe to use.

Hair dye use and Pregnancy

When you use hair dye or other hair products, a small amount can penetrate your skin. Generally, however, the chemicals aren't thought to pose harm to a developing baby.

While a 2005 study suggested an association between the use of hair dye during pregnancy and the development of the childhood cancer neuroblastoma, other studies haven't reached the same conclusion. Most researchers say it's unlikely that maternal use of hair products before or during pregnancy would increase the risk of childhood tumors.

If you choose to dye your hair during pregnancy, consider these general safety precautions from the Food and Drug Administration:

·         Follow package directions carefully.

·         Wear gloves when applying hair dye.

·         Leave the dye on your hair no longer than directed.

·         Rinse your scalp thoroughly after using hair dye.

If you're concerned about the use of hair dye during pregnancy, consult your health care provider or consider postponing any chemical hair treatments.

HOMOEOPATHIC REMEDIES

SULPHUR 200--Sulphur is the top remedy for hair dye  allergies with excessive itching and burning sensation. The skin usually remains dry and the patient gets relief from scratching it. The constitutional symptoms for selecting Homeopathic medicine Sulphur include an aversion to bathing, an unhealthy and dirty-looking skin, craving for sweets and utmost heat in the whole body.

APIS MELLIFICA 30-- Apis Mellifica is a very  effective  Homeopathic remedy for urticarial rashes with intense itching and burning-stinging sensations. There is swelling of skin as well of the face at times and cold application provides relief. Allergic rash with asthmatic symptoms are very well treated by  Apis Mellifica.

ARSENIC ALBUM  30- Arsenic alb. is another effective medicine for hair dye allergy. Arsenic alb is prescribed when itching, burning, swelling, oedema are present. The skin is dry, rough , scaly . Complaints are worse from cold and scratching. Restlessness is another leading symptom of Arsenic alb.The skin becomes black in colour.

 NATRUM MURIATICUM 30-Natrum mur is another top remedy for hair dye allergy. Dry eruptions , especially on margin of hair scalp. The skin becomes raw, red and inflamed. Crusty eruption is present.  Natrum mur. is prescribed when  excessive itching is present that mainly gets worse in warm room and better in open air. Craving for salt is usually noted in all the patients requiring Natrum Mur.

SEPIA 200-Sepia is prescribed when itching is present which is not relieved by scratching. Ring worm like eruptions on the scalp. Urticaria , which is worse in open air and better in warm room.

Email-plantmedicines@yahoo.com

GUT BACTERIA THAT PROTECT AGAINST FOOD ALLERGIES

The presence of Clostridia, a common class of gut bacteria, protects against food allergies, a new study in mice finds. By inducing immune responses that prevent food allergens from entering the bloodstream, Clostridia minimize allergen exposure and prevent sensitization -- a key step in the development of food allergies. The discovery points toward probiotic therapies for this so-far untreatable condition, report scientists from the University of Chicago, Aug 25 in the Proceedings of the National Academy of Sciences

Although the causes of food allergy -- a sometimes deadly immune response to certain foods -- are unknown, studies have hinted that modern hygienic or dietary practices may play a role by disturbing the body's natural bacterial composition. In recent years, food allergy rates among children have risen sharply -- increasing approximately 50 percent between 1997 and 2011 -- and studies have shown a correlation to antibiotic and antimicrobial use.

"Environmental stimuli such as antibiotic overuse, high fat diets, caesarean birth, removal of common pathogens and even formula feeding have affected the microbiota with which we've co-evolved," said study senior author Cathryn Nagler, PhD, Bunning Food Allergy Professor at the University of Chicago. "Our results suggest this could contribute to the increasing susceptibility to food allergies."

To test how gut bacteria affect food allergies, Nagler and her team investigated the response to food allergens in mice. They exposed germ-free mice (born and raised in sterile conditions to have no resident microorganisms) and mice treated with antibiotics as newborns (which significantly reduces gut bacteria) to peanut allergens. Both groups of mice displayed a strong immunological response, producing significantly higher levels of antibodies against peanut allergens than mice with normal gut bacteria.

This sensitization to food allergens could be reversed, however, by reintroducing a mix of Clostridia bacteria back into the mice. Reintroduction of another major group of intestinal bacteria, Bacteroides, failed to alleviate sensitization, indicating that Clostridia have a unique, protective role against food allergens.

Closing the door

To identify this protective mechanism, Nagler and her team studied cellular and molecular immune responses to bacteria in the gut. Genetic analysis revealed that Clostridia caused innate immune cells to produce high levels of interleukin-22 (IL-22), a signaling molecule known to decrease the permeability of the intestinal lining.

Antibiotic-treated mice were either given IL-22 or were colonized with Clostridia. When exposed to peanut allergens, mice in both conditions showed reduced allergen levels in their blood, compared to controls. Allergen levels significantly increased, however, after the mice were given antibodies that neutralized IL-22, indicating that Clostridia-induced IL-22 prevents allergens from entering the bloodstream.

"We've identified a bacterial population that protects against food allergen sensitization," Nagler said. "The first step in getting sensitized to a food allergen is for it to get into your blood and be presented to your immune system. The presence of these bacteria regulates that process." She cautions, however, that these findings likely apply at a population level, and that the cause-and-effect relationship in individuals requires further study.

While complex and largely undetermined factors such as genetics greatly affect whether individuals develop food allergies and how they manifest, the identification of a bacteria-induced barrier-protective response represents a new paradigm for preventing sensitization to food. Clostridia bacteria are common in humans and represent a clear target for potential therapeutics that prevent or treat food allergies. Nagler and her team are working to develop and test compositions that could be used for probiotic therapy and have filed a provisional patent.

"It's exciting because we know what the bacteria are; we have a way to intervene," Nagler said. "There are of course no guarantees, but this is absolutely testable as a therapeutic against a disease for which there's nothing. As a mom, I can imagine how frightening it must be to worry every time your child takes a bite of food."

"Food allergies affect 15 million Americans, including one in 13 children, who live with this potentially life-threatening disease that currently has no cure," said Mary Jane Marchisotto, senior vice president of research at Food Allergy Research & Education. "We have been pleased to support the research that has been conducted by Dr. Nagler and her colleagues at the University of Chicago."