Food Sensitivities and Organ Inflammation

Food sensitivities are so common that I will often recommend a food sensitivity panel, usually after performing physical examination and discovering issues that likely relate to this problem.  What I have found is that certain specific problems often relate to particular foods.  I have reasoned that some foods contain proteins that bear enough of a resemblance to proteins found in particular organs and glands that if a person is making antibodies to those foods, those same antibodies can react with the internal organs causing a low-grade inflammation below the threshold of recognition.  Often people are not aware of which foods are causing symptoms because the reactions are delayed and last longer than typical allergic symptoms.  Over time, this low grade inflammation causes the scarring, internal adhesions and poor organ function;  symptoms may take years to present themselves.

The testing I recommend correlates very well with my findings on physical examination, specifically, pancreatic inflammation and adhesions correlate to milk sensitivities, gallbladder and duct inflammation correlates to egg sensitivities and small intestinal irritation often to gluten.  Alternatively an allergy elimination diet may be tried.

The first step to recovering function of the organ or gland is to remove the offending food completely.  This allows the chronic inflammation to settle down and dissipate.  After a period of time has passed without consuming the reactive food, the organ can be mobilized or drained (via medicines) to assist it in recovering function.  Usually full recovery is possible and with troublesome foods out of the diet, the gut can heal properly and keep the reactive proteins out of the circulation.  Often food sensitivities can be taken care of within 6 – 12 months.