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04/30/2009 10:36 AM

food allergies and lymes

Posts: 10

has anybody ever experienced food allergies with lymes or co-infections? I felt a lot better when I stayed away from wheat and dairy. And almost all other foods as well. try modifying your diet. there is a great grain called quinoa. if I ate that every night with vegetables and meat and fruits for a snack I began to feel slightly better.

04/30/2009 11:14 AM
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Yes - the development of food allergies and intolerance's is VERY VERY common for Lyme & Co...

Gluten Free does seem to be one of the best options - not all see the effects - at least not until the disease enters the GI tract...then watch out!

Gluten also has a tendency to exaggerate your pain. So if you were to be poked on the arm, rather then having isolated pain, it will grow and spread throughout the limb...

High qtys of Veggies is good no matter what you have (unless of course you are allergic to those)...Fruits are good - but do have more sugar - so limited qts - OR supplementing with a whole food supplement is even better - as all of the sugars are ya get all the good stuff...

Stay away from processed foods and refined sugar - as they not only add to Lyme complications - but they can also feed Yeast - and many do have or will develop yeast problems - especially while on abx. Gluten feeds the yeast too...

Lots of water - helps to balance the body in so many ways - and is a great way to detox...half your weight in ounces of plain water daily...

There are many great alternatives out there to Gluten - Bob's Red Mill, Gluten Free Pantry, Pamala's Products...all have some yummy stuff...Also DeBoles makes some good rice does Tinkyada...I have even found Corn Spaghetti...wasnt too bad. Ya just gotta learn to cook the alt pastas right...

My guts were so messed up at one point - that tests indicated that I had celiac disease...but after being GF for a couple of years, everything healed. Had 2 surgeries - and was eating gluten stuffs - and the surgeon made sure to check for signs of Celiac - and I was cleared...Celiac doesnt turn off - so the only thing we were able to attribute my problems to was the Lyme...surgeon agreed...

Good Luck!

04/30/2009 03:11 PM
Posts: 27

My doc said that when you have a disease like Lyme or anything that suppresses your immune system, that food allergy testing becomes inaccurate, so until you get ur immune system back up, no point in testing. He told me that I unfortunately have to go by trial an error! Grrrr...LOL

However, not only does sugar feed yeast, studies have shown that it feeds the Lyme as well, hence the reason many of us get sugar cravings. It's those hungry Lyme enemies!

So as Jamie said, try to stay away from sugar and refined foods as much as possible!!

Post edited by: Bettyg, at: 06/20/2010 11:05 PM

05/10/2009 04:20 PM
Posts: 82

I would think food allergy testing thru muscle testing would be reliable. I had Bioset desensitization done and it has made me feel alot better. I was desensitized to molds, mycotoxins, foods, airborne allergens, etc. There are some practitioners up North and in the southwest that do this work really cheaply.

06/20/2010 09:30 PM
Posts: 141

Gluten, gluten, gluten! I stay away from it...not that it is a cure all for Lyme, but definetly a "stay away" nutrient for my system. I have babesia and boy, when I eat gluten (like I did today) my heart hurts and races. yuk. I wake up so very stiff as well. About the kinisiology testing, an ND who performed that, was the first to diagnose my lyme. I learned to do it myself and I will stand in the food isle looking quite rediculous as I test each item. Of course my will power gives way to my taste buds every now and then I suffer. "lady barbara" who produces teasel in eugene, OR, teaches you how to perform this, on her websight.

anyone else have issues w/ gluten and babesia?

Post edited by: larae, at: 06/20/2010 09:33 PM

12/07/2010 08:53 PM
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Comprehensive Food Allergy Guidelines Released

By Todd Neale, Staff Writer, MedPage Today

Published: December 06, 2010

Reviewed by

Robert Jasmer, MD; Associate Clinical Professor of Medicine, University of California, San Francisco and

Dorothy Caputo, MA, RN, BC-ADM, CDE, Nurse Planner

New guidelines from an expert panel sponsored by the National Institute of Allergy and Infectious Diseases (NIAID) aim to standardize the diagnosis and management of food allergy across clinical care settings.

The recommendations, published in the December issue of the Journal of Allergy and Clinical Immunology, are meant to be easily understood and implemented by clinicians in varied specialties, according to Matthew Fenton, PhD, of the NIAID's Division of Allergy, Immunology, and Transplantation in Bethesda, Md.

Fenton was one of the primary authors and led the guidelines development project for NIAID.

"We were very specifically looking to generate a document that was not written by allergists for allergists," he said on a conference call with reporters.

Action Points

■Explain that new guidelines from an expert panel sponsored by the National Institute of Allergy and Infectious Diseases (NIAID) are designed to standardize the diagnosis and management of food allergies across clinical care settings.

■Further explain that according to the guidelines, allergen-specific IgE tests should be used to identify foods that could potentially provoke allergic reactions -- but are not diagnostic of food allergy alone.

Another primary author and a member of the guidelines coordinating committee, Hugh Sampson, MD, of the Mount Sinai School of Medicine in New York City, said during the conference call that he hopes the new guidelines will lead to a standardization of care -- which has been lacking in the management of food allergy.

The diagnosis of food allergy can be difficult because nonallergic food reactions are frequently confused with food allergies.

There are also no treatments for food allergy, only management strategies that include avoiding allergens and dealing with symptoms.

Variations in the management of food allergies in different clinical settings provided the impetus for the creation of a comprehensive set of recommendations, according to Fenton.

To that end, NIAID worked with 34 professional organizations, advocacy groups, and federal agencies to convene a panel 25 experts that reviewed more than 400 studies in drafting the guidelines, which include 43 recommendations.

Diagnosis of food allergy is featured prominently in the guidelines because there is some confusion among clinicians between the concept of sensitization and clinical reactivity, Sampson said.

He said many physicians order blood tests looking for antibodies indicating sensitization to certain foods, and when such antibodies are found the physicians inform the patients to avoid those foods.

Blood tests alone, however, are not diagnostic for food allergy, Sampson said, and many people with sensitivities to certain foods will not actually have a reaction upon exposure.

"The exercise of diagnosing a food allergy is not just doing a skin test, or not just doing a blood test, or not even just having a report of a food allergy," Sampson said.

"It takes a combination of a good medical history as well as some laboratory tests and in some cases an oral food challenge in order to make the appropriate diagnosis."

In fact, the guidelines called for the use of medical history and physical examination to aid in the diagnosis of food allergy and to confirm patient-reported food allergy.

The recommendations also addressed the use of multiple types of tests for reaching a diagnosis for IgE-mediated food allergy:

A skin prick test should be used to identify foods that may be provoking an allergic reaction, but it cannot stand alone for diagnosis.

Intradermal testing and routine use of measuring total serum IgE should not be used to make a diagnosis.

Allergen-specific IgE tests should be used to identify foods that could potentially provoke allergic reactions, but are not diagnostic of food allergy alone.

•An atopy patch test should not be used in routine evaluation of noncontact food allergy.

•A combination of skin prick tests, allergen-specific IgE tests, and atopy patch tests should not be used for routine diagnosis.

•Several nonstandardized and unproven procedures should not be used for diagnosis, including the allergen-specific IgG4 test used by some clinicians.

Oral food challenges should be used for diagnosing food allergy.

A double-blind, placebo-controlled food challenge is the gold standard, although a single-blind or open food challenge may be considered diagnostic in two cases:

if either of these challenges elicits no symptoms, then food allergy can be ruled out.

But when either type of food challenge elicits symptoms consistent with medical history and are supported by lab tests, then a diagnosis of food allergy is supported.

During the conference call, Sampson said he believed that many physicians avoid performing oral food challenges because they are time consuming, place the patient at some risk, and are not well compensated.

In terms of treatment, the guidelines noted that no drugs have been shown to prevent a reaction in patients with a food allergy.

Allergen avoidance is the first-line treatment, and antihistamines are used for managing nonsevere food-induced allergic reactions.

Although recent studies of immunotherapy have yielded promising results, the guidelines stated that the evidence is not strong enough to recommend using allergen-specific immunotherapy to treat IgE-mediated food allergy.

Both Fenton and Sampson noted that there are still lingering safety concerns with such treatments.

The guidelines contain a comprehensive section on managing food-induced anaphylaxis.

They recommend epinephrine as first-line therapy in all cases because other options -- including antihistamines and corticosteroids -- have a delayed onset of action.

Even when there is a suboptimal response to epinephrine, additional doses of epinephrine should be given.

Fenton reported no conflicts of interest.

Numerous other members of the expert panel reported relationships with industry, in addition to other potential conflicts of interest.

All members of the coordinating committee and the expert panel were vetted for financial conflicts of interest by NIAID.

Members of the expert panel were approved by the coordinating committee.

Primary source: Journal of Allergy and Clinical Immunology

Source reference:

Boyce J, et al "Guidelines for the diagnosis and management of food allergy in the U.S.: summary of the NIAID-sponsored expert panel report" J Allergy Clin Immunol 2010; 126: 1105-1118. 23742

© 2004-2010 MedPage Today, LLC. All Rights Reserved.

12/09/2010 01:31 PM
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Guidelines recommend uniform standards in the diagnosis and management of food allergy

For Immediate Release

Monday, December 6, 2010

Contact: William Crews 301-402-1663

NIH-sponsored panel issues comprehensive U.S. food allergy guidelines

Guidelines recommend uniform standards in the diagnosis and management of food allergy

An expert panel sponsored by the National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health, has issued comprehensive U.S. guidelines to assist health care professionals in diagnosing food allergy and managing the care of people with the disease.

The Guidelines for the Diagnosis and Management of Food Allergy in the United States:

Report of the NIAID-sponsored Expert Panel, developed over two years, are intended for use by both family practice physicians and medical specialists.

Published online by the Journal of Allergy and Clinical Immunology, the guidelines and summary recommendations are freely accessible on the NIAID food allergy portal at

NIAID expects to make a lay language synopsis of the guidelines available there in early 2011.

"Food allergy affects millions of Americans, and these individuals seek care from a wide variety of health care providers," says NIAID Director Anthony S. Fauci, M.D.

"Because these guidelines provide standardized, concise recommendations on how to diagnose and manage food allergy and treat acute food allergy reactions across specialties, we expect both clinicians and food allergy patients to greatly benefit from these clear state-of-the-science clinical standards."

The guidelines serve to establish consistency in terminology and definitions, diagnostic criteria and patient management practices.

They are designed for both generalists and specialists in areas such as

allergy, pediatrics, family medicine, internal medicine, dermatology, gastroenterology, emergency medicine, and pulmonary and critical care medicine.

A coordinating committee representing 34 professional organizations, advocacy groups and federal agencies oversaw the development of the guidelines.

The coordinating committee selected a 25-member expert panel, chaired by Joshua Boyce, M.D., co-director of the Inflammation and Allergic Disease Research Section at Boston's Brigham and Women's Hospital.

The panel used an independent, systematic literature review of food allergy and their own expert clinical opinions to prepare draft guidelines.

Public comments were invited and considered as well during the development of the guidelines.

"These guidelines are an important starting point toward a goal of a more cogent, evidence-based approach to the diagnosis and management of food allergy," says Dr. Boyce.

"We believe that they provide healthcare professionals with a clear-cut definition of what constitutes a food allergy and a logical framework for the appropriate use of diagnostic testing and accurate interpretation of the results."

Additional topics covered by the guidelines include

the prevalence of food allergy,

natural history of food allergy and closely associated diseases, and

management of acute allergic reactions to food, including anaphylaxis, a severe whole-body reaction.

They also identify gaps about what is known about food allergy.

"The food allergy guidelines provide a rigorous assessment of the state of the science, and clearly identify the areas where evidence is lacking and where research needs to be pursued," says Daniel Rotrosen, M.D., director of the Division of Allergy, Immunology and Transplantation at NIAID.

"This information will help shape our research agenda for the near future.”

Food allergy has become a serious health concern in the United States.

Recent studies estimate that food allergy affects nearly 5 percent of children younger than 5 years old and 4 percent of teens and adults. Its prevalence appears to be on the rise.

Not only can food allergy be associated with immediate and sometimes life-threatening consequences, it also can affect an individual's health, nutrition, development and quality of life.

While several potential treatments appear promising, currently no treatments for food allergy exist and avoidance of the food is the only way to prevent complications of the disease.

More information on the guidelines may be found at the NIAID food allergy guidelines portal at

The available information includes a document titled Frequently Asked Questions about the guidelines at guidelinefaq

Information for patients and their families may be found at patients

NIAID conducts and supports research — at NIH, throughout the United States, and worldwide — to study the causes of infectious and immune-mediated diseases, and to develop better means of preventing, diagnosing and treating these illnesses.

News releases, fact sheets and other NIAID-related materials are available on the NIAID Web site at .

The National Institutes of Health (NIH) — The Nation's Medical Research Agency — includes 27 Institutes and Centers and is a component of the U.S. Department of Health and Human Services.

It is the primary federal agency for conducting and supporting basic, clinical and translational medical research, and it investigates the causes, treatments, and cures for both common and rare diseases. For more information about NIH and its programs, visit

12/09/2010 01:37 PM
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Guidelines for the Diagnosis and Management of Food Allergy in the United States

What's in It for Patients

Why You Need To Know About the Food Allergy Guidelines

Approximately 1 in 20 children and about one in 25 adults have a food allergy.

If you have a food allergy, then the more you know and understand about the disease and its diagnosis and management, the better you will be able to discuss your care with your doctor.

The Guidelines for the Diagnosis and Management of Food Allergy in the United States:

Report of the NIAID-sponsored Expert Panel is a report developed by a 25-member expert panel to help healthcare professionals, including family practice physicians, medical specialists, and nurses, to better care for their patients with food allergy.

The guidelines are based on the most up-to-date scientific and clinical information about food allergy and the consensus expert opinion of the panel members.

Make sure your doctor knows that the guidelines are available so you can work together to manage your food allergy effectively.

The Food Allergy Guidelines—What They Tell Your Doctor

The guidelines were developed for healthcare professionals.

In addition to important background information about food allergy, the guidelines contain 43 clinical recommendations that can help your doctor determine whether you have food allergy and if you do, then customize your care.

The guidelines provide the following information:

•Definitions of food allergy and disorders associated with food allergy

•Descriptions of the development of food allergy and conditions associated with food allergy

•Recommendations on

◦How to diagnose food allergy and what tests to use

◦How to manage non-life-threatening allergic reactions

◦How to diagnose and manage potentially life-threatening food-induced anaphylaxis and other acute reactions

Digging Deeper—What's in the Guidelines for You?


The guidelines define food, food allergy, food allergens, and specific allergic conditions associated with food.

The guidelines also provide information to enable your doctor to distinguish food allergy from food intolerance (read about the difference between these two conditions).

•Common food allergens

In the United States, the most common food allergens are egg, milk, peanut, tree nuts, wheat, crustacean shellfish, fish, and soy.

•How food allergy develops

Food allergy is more common in children than in adults.

Most children will outgrow allergies to milk, egg, soy, and wheat.

Allergies to peanut or tree nuts are often lifelong.

A food allergy that starts in adulthood, such as an allergy to shellfish, also tends to be lifelong.

Food allergy often co-exists with other diseases, such as asthma, eczema (atopic dermatitis), and eosinophilic esophagitis.

If your family has a history of allergy and you have eczema, then you are at greater risk for having food allergy than someone who does not have these risk factors.

Because the severity of an allergic reaction to food is based on many factors, the severity of any future reaction cannot be accurately predicted by the severity of a past reaction.

•Diagnosing food allergy and which tests are used

If you have had an adverse reaction to a food, see a doctor who can evaluate whether you have a food allergy.

Although you may think that your reaction is caused by an allergic response to a food, only your doctor can determine whether this is true.

The guidelines recommend that your doctor first takes your detailed medical history and then performs a physical examination.

If a diagnosis of food allergy seems likely, there are tests―such as the skin prick test or a blood test that detects allergen-specific antibodies―that will help identify the possible allergenic foods.

However, these approaches cannot conclusively diagnose a food allergy.

The only test that definitively proves whether you have a food allergy is an oral food challenge.

Because having this test can place you at risk for a severe allergic reaction, it must always be performed by a healthcare professional who has the appropriate experience and resources to perform this test.

Read more about tests used to diagnose food allergy.

•Ways to manage your food allergy after a diagnosis

Is there a cure for food allergy? Not yet. The only way to prevent a reaction to a food is to avoid the allergenic food.

The guidelines suggest that you read food labels carefully.

If you have a child with food allergy, the guidelines suggest seeking nutritional counseling.

Remember, because some allergies can be outgrown, you should be re-tested periodically to see whether you are still allergic.

•Anaphylaxis and foods most likely to cause it

Anaphylaxis is a serious allergic reaction that is rapid in onset and may result in death.

Anaphylaxis can have many symptoms and affect different parts of the body. As a result, it is under-recognized and under-treated. Read more about anaphylaxis and its symptoms.

The most common trigger foods for anaphylaxis are peanut, tree nuts, milk, egg, fish, and crustacean shellfish.

To reduce the risk of anaphylaxis, it is essential that you avoid your specific trigger food.

•What to do if you are experiencing anaphylaxis

The guidelines recommend that if you are experiencing anaphylaxis, or even suspect that you are, immediately take epinephrine and seek immediate medical attention by calling 9-1-1.

Delaying epinephrine use places you at significantly increased risk for a life-threatening reaction.

•Be prepared—have an emergency plan in case you experience anaphylaxis

If a doctor has told you that you have had anaphylaxis, the guidelines recommend that you and your doctor develop an anaphylaxis emergency plan so that you can be prepared in case it happens again.

For example, always carry epinephrine with you in a self-injectable form.

See an example of an anaphylaxis emergency action plan (PDF) from the American Academy of Allergy, Asthma & Immunology.

Last Updated December 03, 2010

Last Reviewed December 02, 2010 patients.aspx

12/09/2010 01:41 PM
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Find an Allergist, Find Relief

Anyone with allergies and asthma should be able to feel good, be active all day and sleep well at night. You don't need to accept less. An allergist can help you find relief.

An allergist is a doctor who is an expert in the diagnosis and treatment of allergic diseases and conditions such as:

✓ Asthma and frequent cough

✓ Hay fever

✓ Sinus infections

✓ Eye allergies

✓ Reactions to food, insect stings and drugs

✓ Skin allergies, including eczema and hives

✓ Immune system problems that might cause frequent infections

If you have any of these conditions you should see an allergist.

What is an Allergist

An allergist is trained to find the source of your symptoms, treat it and help you feel healthy.

After earning a medical degree, the doctor must complete a three-year residency-training program in either internal medicine or pediatrics.

Then, an allergist completes two or three more years of study in the field of asthma, allergy and immunology.

Look for the allergist logo to find a doctor who is an expert in treating allergies and asthma.


The American College of Allergy, Asthma & Immunology (ACAAI) Physician Referral Database is a service to its members, fellows, and the public.

Listing does not constitute specific endorsement by ACAAI, but it should be noted that members are required to be properly trained.

Completion of a certifying examination promotes a member to fellowship.

The content and format of the ACAAI Physician Referral Database is the property of the American College of Allergy, Asthma & Immunology and may not be copied, distributed or duplicated for the purpose of sale or other commercial or political use.

While ACAAI has attempted to verify the major points in the database, the data is generated by the individual member who is responsible for the accuracy. locate_an_allergist.aspx

12/09/2010 01:47 PM
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Some kiwi varieties may be less allergy-inducing

bettyg note: i just posted 4 different posts today, so be sure to read/skim them all ok; good info! Smile bg

URL of this page: fullstory_106290.html (*this news item will not be available after 03/03/2011)

Friday, December 3, 2010

NEW YORK (Reuters Health) -

With kiwifruit becoming ubiquitous in grocery stores worldwide, reports of allergic reactions to the fruit have also increased.

But some varieties may be less likely than others to trigger allergies, a small study suggests.

In tests of 37 adults with kiwi allergies, researchers found that certain cultivars of the fruit -- including the "gold" variety -- tended to be less allergenic than the common deep-green variety known as Hayward.

The findings, reported in the Journal of Allergy and Clinical Immunology, raise the possibility that people who avoid kiwi because of allergies might be able to reintroduce the fruit into their diets.

Larger studies are needed, however, before they can be given the green light.

The kiwifruit, native to southern China, was once considered an "exotic" fruit, but since the 1970s its availability and popularity has increased worldwide.

With that wider consumption has come an increase in incidents of allergic reactions to kiwi.

Symptoms of kiwi allergy can include

tingling, itchiness and inflammation in the mouth and throat, skin rash, stomach pain and vomiting, and even severe reactions like breathing problems or a sudden drop in blood pressure.

Recent studies from Sweden, Finland and France indicate that kiwi has become one of the top-10 sources of food allergies in those countries, noted Dr. Karin Hoffmann-Sommergruber, an associate professor at the Medical University of Vienna, in Austria.

For the current study, Hoffmann-Sommergruber and her colleagues looked at whether different kinds of kiwi vary in their tendency to provoke immune system reactions and symptoms in people with allergies to the fruit.

They assessed six kiwi varieties, including Hayward, the most commonly available cultivar, with the familiar medium-brown skin and bright-green flesh; and Summer 3373, a variety in the same kiwi "species" as Hayward but with light-green flesh.

The latter came to the market more recently but its availability is growing.

The other tested kiwifruits included Hort 16A, marketed as "Zespri Gold" and the most widely available golden-fleshed variety;

Jintao, a golden variety newer to the market; and

two varieties of a kiwi species called Eriantha expected to come to market in the next 10 to 20 years; they are smaller and lighter-skinned than other kiwi varieties and have deep-green flesh.

All of the study participants underwent skin testing, in which a thin needle was first injected in the fruit and then into the participant's skin to gauge the immune system reaction.

In general, the researchers found, the Hayward kiwi triggered the most significant skin reactions, while the lighter-green Summer and gold Hort 16A varieties garnered the mildest reactions.

A subgroup of participants also underwent food-challenge tests, in which they were gradually given small amounts of the Hayward, Summer and Hort varieties under medical supervision.

Again, the Hayward kiwi appeared the most allergenic.

Two of 11 study participants had severe reactions -- including breathing problems or cardiovascular symptoms -- to the variety.

Of the rest, most had moderate symptoms, like abdominal pain and diarrhea, and two had no symptoms.

Two of three food-challenge participants given the Summer variety had mild oral reactions and one had oral symptoms and a skin rash. Of eight participants given the gold Hort variety, two had no symptoms, and the rest had mild or moderate ones.

Neither the Summer nor the Hort varieties triggered a severe reaction in any subjects.

Previous research had indicated that the allergenicity of the major kiwi species varies, Hoffmann-Sommergruber told Reuters Health in an e-mail.

In general, the major allergy-triggering protein in kiwi exists in a 50-times higher concentration in green kiwifruit compared with golden kiwi, she added.

The current findings, according to Hoffmann-Sommergruber and her colleagues, may help sort out which specific kiwi varieties can be safely tolerated by the allergy-prone.

But, they say, further research in large groups of patients is still necessary.

The worldwide prevalence of kiwi allergy is not clear. In the U.S., it's estimated that three percent to four percent of adults and about six percent of young children have an allergy to some type of food -- with milk, eggs, nuts, fish, soy and wheat accounting for the bulk of those reactions.

People with allergies to pollen are more likely than others to react to kiwi (as is true of a number of other fruits).

People with latex allergies also show an increased risk of kiwi allergy due to similarities in the allergy-triggering proteins found in latex and kiwi.

SOURCE: Journal of Allergy and Clinical Immunology, online November 22, 2010.

Reuters Health

(c) Copyright Thomson Reuters 2010 fullstory_106290.html


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