Recently released figures by the Australian Bureau of Statistics reveal that almost 4 million people in Australia reported avoiding a food type because of intolerance. Of those, about 560,000 were children aged between two and 18 years. In this group, girls were more likely than boys to be susceptible. However, about 71,000 boys were reported as having an allergy or intolerance to peanuts, compared with only 39,000 girls.
Allergies have emerged as a major public health problem in developed countries during the twentieth century. Australia and New Zealand have among the highest prevalence of allergic disorders in the developed world.
Symptoms suggesting food intolerance:
Top foods people are most probmatic are:
2) Gluten – a protein commonly found in wheat, but also in barley, rye, and some grains.
6) Tree nuts (walnuts, almonds, cashews, pecans, etc.
7) Shellfish (lobster, shrimp, crab, and mussels
Food intolerance has become an epidemic in our modern world. Since the major site of dietary absorption and the home to 80 percent of your body’s immune cells, it makes sense that the gut is a key player in the pathology of food allergies. The disturbances of the intestines and the intestinal flora or gut dysbiosis place a tremendous overload on the immune system, when the intestinal barrier becomes compromised (i.e., “leaky gut” syndrome), these large dietary proteins are able to enter the blood, stimulate an immune response, and produce symptoms characteristic of various allergic diseases. Studies have shown that disrupting the microbiota with antibiotics or a low-fiber diet is capable of causing this increased barrier permeability, while certain strains of bacteria in the genus Clostridia are able to protect against intestinal permeability to food allergens. Recent studies suggest that exposure to a diverse array of microbes early in life effectively “trains” our immune system, teaching it which substances in the environment are harmful and which are harmless.
Professor Jacques Benveniste has constructed a hypothesis which may help us further understand the allergy or intolerance phenomenon, he calls it the “electromagnetic signalling” theory of allergy. He believes allergy or intolerance not only come from the physical substance, but its characteristic coded molecular “signature” as well. When deal with food intolerance by using bioresonance method, substance’s “signature-its frequency pattern” can be used to turn its waveform upside down thus assist the reduction of allergic reaction.