Why More People Have Food Allergies Today
For one thing, our high-stress lifestyles and poor eating habits are at least in part to blame, but there has to be more to it than that… So what mysterious mechanism could cause the body to go so off-kilter?
For starters, you might be interested to know that our diet, high in refined carbohydrates, grains and sugars, especially when combined with our over-use of antibiotics, plays a major role in the allergy phenomenon.
Intestinal Bacteria & Allergies
All these elements help a noted fungus, Candida albicans (or C. albicans), proliferate. This microorganism, which eats simple sugars, is present in very small levels in a healthy intestine, but can thrive when the intestinal flora is off-balance.
When a large number of lactic bacteria (the good bacteria that make up our intestinal flora) are destroyed, the pH in our gut gradually becomes more alkaline. The increased alkalinity slows the growth of the remaining ‘good’ bacteria—lactic bacteria reach peak activity levels at a pH of 4.5 to 5.0.
When weakened, they produce less lactic acid, which further affects the intestinal pH, creating a vicious cycle. That’s when C. albicans takes over: the higher the pH, the more aggressive the fungus becomes.
In an environment with a neutral pH of 7.0, C. albicans changes shape and develops little outgrowths that it uses to attach itself to the intestinal walls, where it can produce highly irritating substances that harm the mucous membranes.
The lesions caused by the fungus’s outgrowths make the intestines porous, and it’s through these tiny holes that partially digested proteins can enter the blood. And that, basically, is the leading cause of food intolerances and allergies. The more of these proteins we take in through our food, the more likely they are to get directly into our bloodstream, which increases the risk of allergies and the intensity of reactions.
Battling Food Intolerances
The solution, however, is remarkably simple. By correcting the pH in the colon to a value of between 4.5 and 5.0, we can promote the growth of the ‘good’ bacteria, while keeping the C. albicans at bay, making it easier to eliminate.
Once the fungus is out of commission, food intolerances and allergies should dissipate because protein no longer reaches the bloodstream. As a result, the immune system gets a break and is able to focus on its primary mission, fighting invaders like viruses and harmful bacteria.
In fact, research has even shown that a large quantity of lactic acid, which is usually produced by healthy ‘good’ bacteria, can help eliminate C. albicans.
3 Tips to Battling Food Intolerances:
- Adopt a healthy, balanced diet: small amounts of carbohydrates (1/4 of your plate), the same quantity of proteins (1/4 plate) and the rest (1/2 plate) vegetables.
- Eat Fruit: eat two fruits a day as a snack, and always with a portion of protein, such as a dozen almonds or 2 tablespoons of raw, unsalted pumpkin seeds.
- Correct your intestinal pH: A.Vogel’s Molkosan *provides a substantial dose of lactic acid—one portion is equal to 4.5 portions of sauerkraut—to help re-establish the proper colon pH, stimulate the development of lactic bacteria and eliminate C. albicans.
For people who are lactose-intolerant, it’s worth pointing out that although Molkosan is made using lactoserum, the lactoserum is completely digested by the bacteria used to produce lactic acid. As a result, the end product contains no lactose or casein.
Taken regularly, Molkosan even helps reduce intolerance of dairy products contained in food. We recommend starting slowly with 1 teaspoon a day to give your body a chance to adapt; most people can quickly increase the dose to 1 tablespoon, 1 to 3 times a day.
Molkosan is a wonderful product that works on the front lines and promotes overall health through its positive effect on the digestive system. Most people note a marked improvement in their health within the first two weeks of taking it.