Is There Such a Thing as a Chocolate Allergy?

The traditional definition of allergy is "any abnormal or pathological reaction to the immune system". The immune system is the body's natural line of defense, and it can automatically generate certain markers for substances it doesn't like. The traditional "label" is an antibody called IgE (immunoglobulin E). The antibodies attach to "mast cells." Once improper food, that is, allergens, comes into contact with antibodies, IgE molecules firmly lock the allergens and stimulate mast cells to release a particle containing histamine and other chemicals, which triggers a common allergic reaction Rash, fever, rhinitis, sinusitis, asthma, eczema, and other serious reactions.

Allergic substance

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The traditional definition of allergy is "any abnormal or pathological reaction to the immune system". The immune system is the body's natural line of defense, and it can automatically generate certain markers for substances it doesn't like. The traditional "label" is an antibody called IgE (immunoglobulin E). This antibody is attached to "

Now the medical community finds that most allergic reactions and intolerances are not caused entirely by IgE, and another labeling substance, IgG, has the same effect. Dr. James Braley of the York Nutrition Laboratory has been working on IgG experiments. He believes that food allergies are very common and that allergic reactions are not limited to the respiratory, skin and digestive tracts; many allergic reactions are delayed, short One hour, three to five days, and this late response is usually difficult to detect. Late-type food allergies usually manifest as the digestive tract's inability to block semi-digested or undigested material from entering the bloodstream. This is not a new theory. As early as 1950, some pioneers in the field of allergology, such as Dr. Salem Randolph, Herbert Linkel, Dr. Arthur Coca, and others have proposed similar theories. In recent years, Dr. William Philpott and Dr. Marshall Mandel have also written articles about the delayed effects of allergic reactions on the entire system.

Many foods, if not most, do not trigger an allergic reaction immediately, but gradually build up and delay the onset. This theory has been accepted by most people. Of course, late-onset allergic reactions are difficult to detect simply by observation. IgE antibodies usually respond quickly, while IgG antibodies are the main cause of most chronic food allergies.

Immunology expert Dr. Jonathan Brotov believes that certain digested substances can stimulate the body to secrete histamine, which is a neurotransmitter that can have long-term effects on brain health. Even without IgE participation will trigger some traditions Allergic reaction. Foods containing such substances include shellfish, crabs, tomatoes, pork, alcohol, chocolate, pineapple, papaya, buckwheat, sunflower seeds, mango, mustard and foods containing lectins, such as peanuts.

If allergens in the blood stimulate cells to secrete a large amount of antibodies (mainly IgG), somatic and brain cells will produce immune complexes, and the body will also develop allergic reactions. "Allergic reactions are triggered by too many immune complexes, which are like garbage in the blood," Brotov said. And the phagocytes will remove this trash, like a faithful pipe cleaner. But if there is too much trash in the pipe, the phagocytes can't do a good job of removing it. ^[1]