Digestive complaints affect nearly 100 million Americans. In most cases, the symptoms reflect disturbed digestive function or food intolerance rather than an underlying disease. Functional gastrointestinal disorders include occasional indigestion or heartburn, dyspepsia, excessive flatulence, and irritable bowel syndrome (IBS). Supporting digestion with the help of digestive enzymes and other natural approaches is often the best route to eliminating these bothersome (and sometimes embarrassing) symptoms.
Supplements and Diet for Food Allergies
We use several bioenergetic devices to test and find out your Food Sensitivities and your Nutritional Needs including amino acids, vitamins, minerals, botanicals, nutraceuticals, probiotics and customize your formula specifically for your needs. The unique Mass Customization Manufacturing Model we use for you makes it possible to consolidate your supplements into one bottle by cutting down on overlap and pinpointing specific daily dosages and taking your supplements from some times 20 different bottles.
The compounding company we use has a commitment to you
Selecting only the most evidence-based, professional-grade raw materials.
Meet or exceed all policies and principles as outlined by the current GoodManufacturing Practices (cGMPs).
Able to manufacture 100% excipient/chemical filler free.
Produce the highest quality and purest custom-made nutraceuticals possible.
Never ship any product that does not meet our strict internal specifications.
Be transparent about raw material information, including its country of origin, purity and standardization.
Certain supplements may ease food allergies and intolerances.
What Causes Food Allergies?
A food allergy or food intolerance occurs when there is an adverse reaction to the ingestion of food. In a classic food allergy, the immune system is involved, producing a true allergic reaction that can potentially result in severe symptoms—including anaphylaxis, a life-threatening reaction that impairs breathing. In food intolerance, the immune system is not involved; symptoms are generally less serious and often limited to digestive problems.
A classic food allergy occurs when an ingested food molecule acts as an antigen—a substance that can be bound by an antibody. Antibodies are the protein molecules made by white blood cells that bind to foreign substances, in this case, various components of foods. Allergic reactions can be delayed or immediate. Immediate allergic reactions can be quite serious and potentially life-threatening, as food antigens bind to specialized white blood cells that release histamines, which cause swelling and inflammation.
With food intolerances, the root cause often is an inability to digest certain foods due to a lack of certain digestive enzymes.
For example, approximately 65 percent of adults have a reduced ability to digest lactose after infancy. Lactose, a sugar in milk and milk products, is broken down by the enzyme lactase, produced in the small intestine. If the lactose is not broken down by the enzyme lactase, it can produce a lot of gastrointestinal symptoms, especially gas, bloating, cramping pain, and diarrhea. Taking supplemental lactase can help with lactase digestion and allow people with lactose intolerance to eliminate symptoms of food intolerance.
Food Elimination Diet for Allergies
There are a variety of dietary approaches to deal with food allergies and intolerances. For example, an allergy elimination diet is one popular method in which commonly eaten foods are eliminated and replaced with either hypoallergenic foods or foods that are rarely eaten. The individual stays on the elimination diet for at least one week. If the symptoms are related to a food allergy or intolerance sensitivity, they will typically disappear by the fifth or sixth day of the diet. If the symptoms do not disappear, it is possible that a reaction to a food in the elimination diet is responsible. In that case, an even more restricted diet must be utilized.
After the elimination diet period, individual foods are reintroduced every two days. Methods range from reintroducing only a single food every two days, to reintroducing a food every one or two meals. Reintroduction of an offending food will typically produce a more severe or recognizable symptom than before, allowing for easy identification of a food allergy or intolerance.
A popular diet to help deal with common digestive disturbances is the low FODMAP diet. This diet focuses on eliminating certain foods known to cause excessive gas, bloating, and changes in regularity. FODMAP is an acronym for:
Fermentable – foods that are quickly broken down (fermented) by bacteria in the large intestine.
Oligosaccharides – “oligo” means “few” and “saccharide” means sugar. These molecules are made up of individual sugars joined together in a chain. Beans are a common source of oligosaccharides.
Disaccharides – “di” means two, so a disaccharide is composed of two sugar molecules bonded together. Sucrose is a disaccharide.
Monosaccharides – “mono” means single, so a monosaccharide is a single sugar molecule. Fructose is a monosaccharide.
Polyols – these are sugar alcohols often used as sweeteners. Some examples are xylitol, maltitol, and erythritol.
A low-FODMAP diet refers to a temporary eating pattern, usually 7 to 10 days, that has a very low amount of FODMAPs. It is used in clinical medicine to relieve digestion-related symptoms such as gas, bloating, and irregularity in people dealing with:
Irritable Bowel Syndrome (IBS)
Other forms of Functional Gastrointestinal Disorder (FGID)
Small intestinal bacterial overgrowth (SIBO)
Certain autoimmune conditions/diseases like (potentially) rheumatoid arthritis, multiple sclerosis, or eczema
Fibromyalgia or other health issues you’ve noticed are triggered by certain foods and frequent migraines that appear to be triggered after certain meals.
Here is a list of some common foods and ingredients that are high in FODMAPs. To follow a low FODMAP diet, avoid these foods for 10 days:
Vegetables: Artichokes, asparagus, broccoli, beetroot, Brussels sprouts, cabbage, cauliflower, garlic, fennel, leaks, mushrooms, okra, onions, peas, and shallots.
Fruit: Apples, applesauce, apricots, blackberries, boysenberries, cherries, canned fruit, dates, figs, pears, peaches, watermelon.
Dairy products: Milk (from cows, goats, and sheep), ice cream, most yogurts, sour cream, soft and fresh cheeses (cottage, ricotta, etc.).
Legumes: Beans, chickpeas, lentils, red kidney beans, baked beans, soybeans.
Wheat: Bread, pasta, most breakfast cereals, tortillas, waffles, pancakes, crackers, and biscuits.
Other grains: Barley and rye.
Beverages: Beer, fortified wines, soft drinks with high fructose corn syrup, milk, soy milk, and fruit juices.
Sweeteners: Fructose, honey, high fructose corn syrup, xylitol, mannitol, maltitol, sorbitol.
Hidden Allergens in Foods
Gluten is the main protein complex primarily found in grains, including wheat, barley, spelt, and rye. Many people have an intolerance to gluten along with casein, a protein found in milk. When ingested in intolerant individuals, these proteins can produce gastrointestinal discomfort, especially gas and bloating. Obviously, when avoiding gluten and casein, reading food labels carefully is required. Many gluten-free products are available in natural foods stores and even in mainstream supermarkets. Beneficial grains that can replace gluten sources include amaranth; quinoa; and brown, red, black, and wild rice.
Although the popular solution for gluten and casein intolerance is following a gluten-free, casein-free diet, and eliminating the offending proteins will reduce discomfort, there are often hidden sources of gluten or casein in foods that can still lead to discomfort.
Digestive Enzymes for Treating Food Allergies
In many cases, enzyme supplementation may be useful. Many of the foods excluded from the low-FODMAP diet produce beneficial effects on the intestinal microbiome (the collection of microbial genetic material in the gastrointestinal tract). However, an alternative approach may be to focus on supporting FODMAP digestion through the use of supplemental enzyme formulations rather than eliminating these foods.
We use Western and Chinese herbals and botanicals for a variety of medical conditions, as well as overall health and well-being. We also use Spagyric Medicine, which is a European biological, medical modality that incorporates homeopathy, herbology, and pharmacology based on the observations and research of one of the most famed physicians of all time, Paracelsus. It combines the processes of fermentation, filtration, recombining the filtered tincture with the mineral ash of the plant residue, and then potentizing the resulting compound using the traditional methods of a homeopathic preparation. The medicine has biochemical effects like botanical medicines as well as the energetic effects of homeopathic medicine.