Allergies and the Highly Sensitive Entrepreneur

Due to the highly sensitive entrepreneur’s ability to detect subtle nuances in their environment, their highly reactive nervous system is much more susceptible to common allergens than the average person. As children, they were most likely highly prone to childhood allergies, food and chemical sensitivities.

Food allergies can cause ear, eye, and nose symptoms, hives, digestive problems, asthma or eczema. A food allergy might start with itching and possibly swelling around the mouth and lips. If there is no reaction until later, nausea, vomiting, and/or diarrhea may occur as a strong reaction, milder reactions might include cramps, pain, loose stool or hives.” says Judy Lee Bachman, Ph.D

In her book, “Keys to Dealing with Childhood Allergies,” she discusses these triggers for allergy symptoms in chapter 13:

There are several categories of allergens, including inhalants, ingestants, injectants, contactants, and infectants. Inhalants are the most common sources for allergy symptoms.

Inhalant – Particles that we breathe, such as dust, vapours, animal danders, feathers, or inhaled medications, can cause allergy.

Ingestants – Another category is ingest ants, anything we eat or drink, including beverages, medicines, an vitamins.

Injectants – Injectants can enter the body in one of two ways. One is through an insect sting. The other is through needle injection that would include a medication.

Contactants – Allergic skin reactions can occur when some substance comes into contact with the skin. Some clothing, metals, leather, and other items can cause a contact allergy. Contact with pollen grains or grass while playing can cause a hive, which is an IgE antibody reaction. The hive is, in effect, a mini skin test.

Infectants – Some organisms have an allergic effect on the body whether or not there is an infection. These might include bacteria, fungi (mold), or parasites. This book covers only common allergies related to the IgE antibody. Sometimes, IgE antibody reactions are referred to as immediate hypersensitivity.

Also classified with these environmental are air pollutants. Chemicals in the air are irritants rather than allergens. They trigger allergy symptoms and upset the balance in the control of allergies. Other triggers for allergy include your child’s lifestyle and emotions.”

According to Eric Gershwin, M.D, and Edwin Klingelhofer, Ph.D:

Almost everyone has at one time or another had a reaction that they chose to call a food allergy. This near-universal claim needs to be scrutinized more closely. Take the word “food.” Food is actually not only the name of whatever is eaten, but all of the materials used to prepare, preserve, and color it, plus residue from packaging or storage materials, and contaminants like pesticides, herbicides, and insect or rodent leavings and remains. Identifying and then dealing with food allergies or intolerances are one of the more complex and difficult areas in the whole field of allergy. pg 51

Food (or whatever else food contains) can affect almost any organ or system of the body, and the symptoms can take an astonishing variety of forms, some of them bearing what seems like little or no rational connection to their actual cause. pg 52

Food is such a complex mix of materials and undergoes so many chemical changes during its production, preservation, storage, preparation, and digestion that tens of thousands of combinations of what represents the substance to be tested are possible. Thus, the skin test, the dependable mainstay for identifying respiratory allergens, is not especially effective when it comes to identifying food allergens. pg 54

A general elimination diet and specific diets free of old, tyramine, salicylate, sulphate, cereals, and milk are given…pg 55

Nonfood Substances Causing Hypersensitivity Reactions and Where They are Found:

1. Mold: Found in cheeses, fermented meats, fermented beverages like beer, dried fruits, yogurt

2. Antibiotics (bacitracin, penicillin, tetracycline): Found in meats, poultry, milk

3. Insect residue: Found in spices

4. Herbicides, pesticides: Found in fruits, vegetables

5. Preservatives (sulfiting agents, nitrates and nitroids): Found in dried foods, preserved meats

6. Sodium benzoate and benzoic acid: Found in ketchup, pickles

7. Sodium proprionate: Found in stored meats and fish, many breads

8. BHA and BHT: Found in many dried foods such as dry cereals

9. Food coloring (tartrazine, yellow food dye #5): Found in taco, potato, or other chips, dry cereals, some medications

10. MSG (monosodium glutamate)

* This table is an excerpt from “Taking Charge of Your Child’s Allergies,” by Eric Gershwin, M.D, and Edwin Klingelhofer, Ph.D, pg 60.

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