Food Intolerance or Food Allergy?

Posted on by Julie Goyen

Food IntoleranceThe terms “food allergy” and “food intolerance” are sometimes used interchangeably, but are in fact quite different.  While a person might declare that he or she is allergic to a particular food, in some cases they are actually referring to food intolerance rather than an allergy – a condition which, while unpleasant, may not be quite as serious.

A true allergy in the traditional sense is an acute immune response (IgE antibody) to a food or other substance, which causes the body to react almost as if the substance is toxic.  It might result in symptoms such as difficulty breathing, swelling of the tongue or lips, skin rashes or hives, swollen throat, water and itchy eyes, or even collapse.  Common food allergens are eggs, nuts, milk and shellfish.

Delayed onset allergies (type 3 allergy often called food intolerances) involve an immune response (IgG antibody)  and are a lot more common. The offending food causes a defense reaction by the immune system and if the food continues to be eaten the symptoms can  be very unpleasant and quite serious, and may include chronic fatigue syndrome, asthma, irritable bowel syndrome, digestive problems such as bloating and stomach pains, headaches, skin conditions and unexplained weight gain, sore joints and depression

Examples include:

  • Gluten intolerance – sensitivity to the protein components of some grain foods.
  • Dairy intolerance – difficulty digesting dairy food due to a reaction to milk proteins.

There is another sort of allergy which involves a chemical reaction in the digestive system. These type of allergies are called pseudo allergies

Examples include:

  • Lactose intolerance – problems digesting milk sugars due to low levels of the enzyme lactase.
  • Histamine intolerance-problems digesting foods rich in histamine due to an enzyme deficiency

If you suffer from digestive problems, tests for food intolerance may be the best way to determine if you are indeed sensitive to certain foods that are causing your discomfort.

What is a Food Intolerance? And Why it’s Important to Know if You have a Food Intolerance …

Posted on by Julie Goyen

A food intolerance is an abnormal reaction in the digestive system to a specific food or food group. A food intolerance can be painful and inconvenient. Food intolerance symptoms can include:

  • Bloating
  • Stomach and abdominal pain
  • Diarrhea
  • Constipation
  • Excessive Gas/wind
  • Vomiting
  • Stomach cramps
  • Indigestion
  • Fatigue
  • Strong headaches
  • Weight gain

In medical language, type III lgG antibodies cause the food intolerance symptoms. Essentially, if you have a food intolerance to a food and you eat that food, your immune system ‘goes to war’ to deal with what your immune system considers an invader and a threat to your health. Hence the symptoms. Common food intolerances include gluten intolerance, wheat intolerance, and lactose intolerance. Gluten intolerance symptoms, wheat intolerance symptoms, and lactose intolerance symptoms are the same as the food intolerance symptoms listed above.

We all eat something from time-to-time that causes digestive discomfort. Food intolerance leads to chronic issues that you should address. For example, if you’re having any of the symptoms above you should see a medical specialist. And it would be wise to request a food intolerance test.

It’s important to note that food allergies are different from food intolerances. However, if you’re experiencing symptoms, you can be tested for food allergies.

Four Steps to Improved Health

  • Take the ImuPro PreScreen Test. This will tell you if there’s a possibility you have a food allergy or food intolerance.
  • If the Prescreen comes back positive, choose either the ImuPro300 Test, which tests for 271 known food intolerances OR the ImuPro100, which tests for 90 food intolerances.
  • Receive your test results—this will list foods to avoid.
  • Change your diet to avoid the ‘bad’ foods and enjoy a vastly improved quality of life.

Why It’s Important to Address Food Intolerance and Food Allergies

Food intolerance symptoms are bad enough by themselves. However, left unchecked, more serious problems can develop. These include weight gain, diabetes, and chronic dehydration. Yes—you will have to change your diet if you discover you have a food intolerance. However, when you avoid foods that are creating the discomfort, your life will change for the better…as these case studies and these testimonials prove.

Why We Do What We Do at ImuPro

Posted on by Julie Goyen

At ImuPro, we’ve developed extremely accurate tests for people experiencing the symptoms of food intolerances and food allergies. The symptoms range from bloating to stomach pain and from indigestion to fatigue. In many cases, food allergies and intolerances also lead to weight gain. And weight gain leads to additional medical issues like diabetes, high blood pressure, and heart disease.

Vegetables

Many patients have endured the affects of food intolerances for several years and have been unable to discover what’s been causing their health problems—even with the help of their doctor or health professional. Ultimately, the real reason we love what we do at ImuPro is helping people lead better lives. We love to hear success stories—and we get them all the time from people who have been enduring gluten intolerance symptoms, lactose intolerance symptoms, wheat intolerance symptoms, and other food allergy symptoms and food intolerance symptoms. In this blog, you’re going to get to meet some of the people we have helped literally get their lives back.

We’re going to introduce you to a doctor who uses ImuPro for the fast and accurate diagnosis of food intolerance and food allergy issues. Plus you’re going to meet six ImuPro customers who, between them, have lost significant weight.

Dr. Thalmann in Hamburg, Germany started using ImuPro tests in September 2000. At first, he used the test to help patients who were suffering from the typical food allergy symptoms and food intolerance symptoms. He noticed that patients who avoided their ‘bad’ foods also lost considerable weight. So he started using the test to help patients who came to him hoping to lose weight.

Dr. Thalmann noticed that patients who wanted to lose weight did not have to go on a ‘starvation’ or ‘deprivation’ diet. They simply had to avoid the foods that were causing food intolerances. Thus his patients can avoid gluten intolerance symptoms, wheat intolerance symptoms, and lactose intolerance symptoms. Dr. Thalmann has successfully helped hundreds of patients lose weight by detecting food allergies and food intolerances. One reason is that avoidance of problem foods improves intestinal function and lowers stress on the body’s metabolism.

“People with excess weight lose weight up to their ideal weight without starving—if they consistently avoid incompatible foods,” wrote Dr. Thalmann.

Real People. Real Results. Better Quality of Life.

Meet some ImuPro patients who discovered their food intolerances and food allergies and changed their lives.

Glenda from northern NSW was suffering from Type 2 diabetes. She also suffered from severe bloating—ballooning from size 12 to size 22 around the waist. After taking an ImuPro test, Glenda discovered she was intolerant to 37 foods including almonds and soy.

After just three weeks avoiding problem foods, Glenda had lost 9 kilos. And her blood sugar levels returned to normal and her doctor took her off diabetes medication. After three months, Glenda was back to wearing size 12 pants.

Michelle from Sydney NSW is a young mother (27). She suffered from constant bloating and was always tired—even though she ate a healthy, balanced diet. Her ImuPro test showed intolerances to cow’s milk and gluten. Other ‘culprits’ included almonds, egg white, and Brussel sprouts.

After changing her diet, Michelle got her energy back and the bloating is gone. She also lost weight.

Vivienne from Auckland NZ was dealing with fibromyalgia, migraine headaches, muscular pain, and bloating. Her doctors diagnosed depression. The problem, as she discovered after taking the ImuPro300 test, was she reacted negatively to 45 foods. After adjusting her diet, her pain levels have decreased and she’s lost weight.

Julie, from Sydney NSW had gained weight and went from a size 8 to a size 12. She also felt bloated after most meals. The ImuPro300 test revealed 29 food intolerances. After adjusting her diet, she’s back to being a size 8.

Nik from Melbourne VIC had been running to the men’s room frequently. He also suffered from severe bloating. He tried eating less but the same food intolerance problems arose. His doctor misdiagnosed the problem. He took the ImuPro300 test and discovered he had intolerances to 30 foods. Nik is back to normal and he lost 10 kilos.

Retiree Monica from Sydney NSW had gained a lot of weight and was lacking energy. Through the ImuPro300 test, she discovered she had 69 intolerances. After changing her diet, she lost 6.5 kilos and enjoys a part-time job on Sundays.

Back to Germany…in addition to helping people lose weight, Dr. Thalmann also discovered that changing a patient’s diet based on food intolerance and allergy intolerance testing helped patients with other health issues:

  • Elevated uric acid levels
  • Intestinal inflammations
  • Migraine
  • Muscle tension
  • Hay fever
  • Diabetes Type 2
  • Atopy
  • Neurodermatitis
  • Eczema and/or exanthema

If you’re having health issues, especially digestive issues, and you’re not having an easy time finding a diagnosis, then a food allergy or a food intolerance test from ImuPro is a good first step to leading a healthier—and thinner—life.

Great recipes for dairy or wheat intolerant people

Posted on by Julie Goyen

Discovering a food intolerance often leads to the discovery of incredible foods that you’ve never eaten before. Some people worry about this at first, but later they tell us “I’ve never enjoyed eating so much!”

Today I’d like to share two free recipes with you. The first one is great for people with dairy or lactose intolerance, and the second one is perfect for people intolerant to gluten or wheat. But both of these recipes are also great for everyone to try!

These recipes are from a cookbook called “Nourish – creating delicious foods from wholesome ingredients” by Stephanie Willaton.

Vanilla – Macadamia Milk

a great alternative for people who can’t have cow’s milk…
makes about 1 Litre

Ingredients:

• 1 cup macadamia nuts
• 1 vanilla bean, cut in half lengthwise
• ½ cup dried apricots (dates, sultanas or other dried fruits also work well).
• 1 litre filtered water

Preheat an oven to 150° C. Place the nuts on a tray and roast for 5-8 minutes or until they turn golden in colour and release a lovely fragrance. Go ahead and have a taste- they should have a fuller, richer flavour now.
Using a small spoon, scrape the tiny seeds from the vanilla bean pod. Place the vanilla, nuts and remaining ingredients in a blender or food processor and whiz to break down. The water will go cloudy as it is infused with the other flavours.
Pour the mixture through a fine sieve lined with a muslin/cheese cloth (if you have one). Strain all the liquid into a large bowl. Make sure you get it all! I save the pulp and use for other goodies like sweet snack balls (mix with dried fruits and nuts/seeds, coconut, tahini for a great treat). Have a taste for sweetness – if you want your milk sweeter, stir in some agave nectar, maple syrup or honey to taste.
Store in an airtight container in the refrigerator – your milk should keep for a good 4-6 days.

Mediterranean Quinoa Salad

OPTIONS
• Other ingredients that are great in this salad: black olives; cucumber; roasted pumpkin or eggplant; cooked lentils or chickpeas; seasoned tofu or chicken.

This recipe is a good alternative for people with a gluten or wheat intolerance. Pronounced ‘keen wah”, quinoa is a nutty, tasty grain that is also a complete protein source…
serves 4-6

Ingredients:

• 1 cup white quinoa
Dressing:
• 2 cups water
• 2 garlic cloves, crushed
• ¼ teaspoon sea salt
• fine sea salt to taste
• 2 red capsicum
• ¼ cup lemon juice
• 1 cup tomato wedges, 3-4 cm in size
• ¼ cup+ extra virgin olive oil
• 1 cup fresh basil leaves, torn
• 2 spring onions (shallots), finely sliced (about ½ cup)
• ½ cup fetta, crumbled

Rinse the quinoa well using a fine sieve, then drain thoroughly (make sure there isn’t any excess water as this can make the grains too soft) and place in a saucepan with the water and salt. Cover and bring to a boil, then turn down to low and cook for 15-20 minutes or until all water is absorbed.

Using tongs, hold the capsicum over a gas flame to char the outer skins. As they turn black, slowly rotate to cook evenly. Place the chargrilled capsicum in a mixing bowl and cover with glad wrap to seal – as they steam in their own heat, the flesh will soften and make it easy to remove the skins. Leave for 5-10 minutes, then gently peel off the outer skins and inner membrane/seeds. Cut into thin slices about 5 cm long.
If there is any sweet juice left in the bowl, save and add this to the dressing mixture.

Place the cooked quinoa in a large mixing bowl and leave to cool a bit – the grains will separate more as they cool down. Add the capsicum, tomatoes, herbs, spring onion and fetta to the cooled quinoa.

Combine the garlic, 1 large pinch of salt, and the lemon juice; stir to dissolve. Mix in the oil, then add to the quinoa mix. Check for seasoning and adjust if necessary to taste. The flavours should be harmonious and vibrant!

I hope these recipes spice up your diet this week.

Until next time, here’s to your health!

PS: Many thanks again to Stephanie Willaton for sharing these delicious recipes from her cookbook “Nourish”; you can reach her at this email address for more information or to order the book: info@nourishforlife.com.au

Do I have a Gluten (Wheat) Intolerance?

Posted on by Julie Goyen

What is a gluten-wheat intolerance?

Gluten is the general name for the storage of proteins found in wheat, oats, rye, and barley. It is the substance that gives the rubber, elastic texture in bread.  It helps glue the bread and cakes together so they don’t crumble.

What are the possible symptoms of a gluten-wheat intolerance?

More commonly, symptoms that can be the result of food intolerances (allergy type 3) include:
* bloating and gas
* abdominal pain
* constipation
* indigestion
* stomach cramps
* fatigue or
* unexplained headaches

When you have wheat or gluten intolerance, your immune system is hypersensitive to one of the proteins in wheat or gluten so your system reacts against the protein.

The symptoms of wheat-gluten allergy are not the same for everyone; they vary between individuals and can begin a few minutes after eating a wheat-gluten product, or it can take several hours for symptoms to appear.

The most common factor and most recognizable symptom among patients is there is an impaired ability to digest wheat or gluten products that can lead to gastro-intestinal, dermatologic, or respiratory symptoms.

What is coeliac disease – how is it different to a gluten-wheat intolerance?

Conventionally trained doctors only recognise coeliac disease, the most serious type. Coeliac disease is an autoimmune-type reaction in which the body reacts so strongly to gluten that it causes malabsorption of nutrients. It is possible to experience Coeliac Disease symptoms but test negative for Coeliac Disease.

How can I find out if I have a gluten-wheat intolerance?

When we continually eat the same types of food eg. wheat or gluten products, our body can build up a resistance and when it reaches a threshold the result is in the form of physical symptoms such as those described above.

To find out if you have a gluten-wheat intolerance please Contact Us to discuss your food intolerance and allergy testing options & prices.

GP impressed by comprehensive nature of Imupro Test

Posted on by Julie Goyen

I was delighted to receive my results from Imupro recently. I was very impressed by the comprehensive nature of the analysis. As a practicing G.P. ordering pathology tests all the time, one expects a brief set of figures with very little in the way of discussion. This is not the case however with Imupro.

The food intolerance chart is incredibly detailed, covering some 271 separate items.  Reading it is not a daunting task, in fact it is very “user friendly”.  The format is set out in an easy to read style.  The food items are subdivided into related groups.  The severity of the reaction is colour-coded enabling one to skip sections and home in on the significant items.  This style enables the patient to grasp quickly the fundamental points during the consultation thereby making the limited time more productive.

Equally as impressive are the follow-through booklets which accompany the results.  One booklet is devoted entirely to a discussion of each of the food and additives tested, where they originate and more particularly, where they could be hidden.  This section appears written for the novice (like me) and broadens one’s understanding of the nature of the food we all consume…

To read Dr N.J. Barkers testimonial further, follow this link…

Food Intolerance and Food Allergy Testing

Posted on by Julie Goyen

Imupro are pleased to announce the launch of their new Food Intolerance and Food Allergy Testing Blog.

Did you know that approximately 45% of people have an intolerance to a food or additive, and the majority of those people are unaware that an intolerance exists?

Many of these people suffer with chronic symptoms that could be reduced or eliminated if only they could pinpoint the cause of the problem through food intolerance testing.

Over the coming months we will regularly update this blog with information about food intolerance symptoms (weight issues, skin conditions, gastro-IBS, hyperactivity) and provide you with valuable information about common food allergies (such as wheat, dairy and gluten etc).

If you have a spare moment, read this handy Food Intolerance Fact Sheet (as seen on A Current Affair).

For more information about our Food Intolerance Testing Options, please do not hesitate to contact us direct.