Quoted message said:I would suggest first confirming food as the source of your skin
reactions. Stop eating all of them for a period and then eat each food in
isolation to see what happens. It is just as likely the skin reaction is
caused by any of a number of reasons not related to food. Thus, even if
the reaction showed up with some food you would not know the cause was
actually something else.
I have been keeping a dietary log for the last three years. It took me
that long to discover a group of foods that don't seem to cause
problems. Three years ago I would have never suspected the offending
foods as they were a common part of my diet. During a diet of
non-offending foods, if I add certain foods I repeatedly suffer the
same effect. So I am fairly confident there is a strong correlation.
For instance, if I eat an orange, I have learned which part of on my
hand will get inflammed. I have retested several times (or sometimes I
just can't resist even knowing the consequences).
I went ahead and got the Ultra-Zyme Plus at $41.50 for 270 caps (3
month supply). I haved started taking them with my meals. The only
thing I can tell thus far is I haven't felt bloated. Next I will try
them will some offending foods.
Quoted message said:The theory you propose has no basis in science, if you are
referring to the so called "leaky gut syndrome" which is an invention of
those who are happy to charge to "cure" it.
I only know the trigger and the end result. I do not know the exact
mechanism in between. The digestive enzymes are a shot-in-the-dark.
Also see below:
In vitro allergenicity of peanut after hydrolysis in the presence of
polysaccharides. Mouecoucou J, Fremont S, Sanchez C, Villaume C,
Mejean L.
BACKGROUND: Peanut is a major allergenic product. Manufacturing
processes used in food industries to improve the physicochemical
properties of food-based peanut (stabilization, texturization), could
cause a modification of the digestibility of peanut proteins and,
consequently, their allergenicity. OBJECTIVE: This study aimed at
examining the influence of polysaccharides, i.e., gum arabic, low
methylated pectin (LMP) and xylan, on the in vitro hydrolysis of
peanut protein isolate (PPI) and the in vitro allergenicity of the
digestion products. METHODS: PPI was hydrolysed during a two-step in
vitro hydrolysis by pepsin, followed by a trypsin/chymotrypsin (T/C)
mixture performed in dialysis bags with molecular weight cut-offs
(MWCO) of 1000 or 8000 Da. SDS-PAGE electrophoresis and immunoblotting
were assessed on the peptic and T/C digestion products in (retentates)
and out of the dialysis bags (dialysates). RESULTS: Hydrolysis by all
of the digestive enzymes showed retention of some proteins in the
dialysis bags in the presence of gum arabic and xylan. The retentates
were recognized by IgG and IgE, particularly peptides <20 kDa. The IgE
binding with peptides of retentate containing xylan from the dialysis
bag with an MWCO of 1000 Da was reduced. The immunoreactivity of
hydrolysis products in dialysates was considerably reduced by
polysaccharides, regardless of the dialysis bag. CONCLUSION: Reduction
of PPI hydrolysis was probably due to non-specific interactions
between polysaccharides and peptides. In retentates, IgE-binding
epitopes were reduced by digestion and the presence of xylan. In
dialysates, they were reduced by all of the polysaccharides. This work
highlights the possibility of modulating this food allergy through
optimized formulation.
PMID: 15347377 [PubMed - in process]
