Showing posts with label Allergy. Show all posts
Showing posts with label Allergy. Show all posts

Thursday, December 17, 2009

The deadly kiss - on allergens and other things you do not want in your system

Be careful who you kiss, especially if you have sensitivities to food, chemicals or other substances you do not want to have in your body.

Richard Gasquet was cleared of doping today, on the grounds that cocaine had been passed into his system from a nightclub kiss.

What else could we get from an innocent kiss?

Remember the tragic story of a peanut allergic teenager from Quebec? Christina Desforges went into anaphylactic shock and died after being kissed by her boyfriend who had just eaten a peanut butter sandwich. An almost immediately administered adrenaline shot didn’t help.

Though not widely recognized, food hypersensitivity by inhalation can cause a lot of problems. 8 top allergens (TEMPS WFS: Tree nuts, Eggs, Milk, Peanuts, Shellfish (crab, lobster, shrimp), Fish (bass, cod, flounder), Wheat, Soy) cause 90% of food allergies. Food related allergies have been on the rise in recent years. Whether this is due to the use of baby creams and lotions (e.g., with a peanut oil content) in early childhood, 20th century hygiene, synthetic & fortified foods or other issues of Western civilization, we need to be careful and think about all possible ways of being exposed.

Epstein-Barr virus (EBV) (causing mononucleosis - infamously known as the kissing disease), Herpes Simplex Virus-1 (causing cold sores) bacterium Streptococcus (causing various infections such as gum disease and strep throat), H.pylori, Candida or other yeast species, Hepatitis B Virus and cytomegalovirus (CMV) are spread via oral transmission from microbe-containing saliva. Many sexually-transmitted diseases follow this route too.

Even cigarettes - besides their harmful toxic chemicals - host a bacterial bonanza —hundreds of different germs, including those responsible for many human illnesses, according to a new study. For example, Campylobacter, which can cause food poisoning and Guillain-Barre Syndrome; Clostridium, which causes food poisoning and pneumonias; Corynebacterium, also associated with pneumonias and other diseases; E. coli; Klebsiella, Pseudomonas aeruginosa and Stenotrophomonas maltophilia, all of which are associated not only with pneumonia but also with urinary tract infections; and a number of Staphylococcus species that underlie the most common and serious hospital-associated infections.

One of the best natural defenses in our saliva is the “good” bacteria and supporting it molecular environment that protects us from settlements of pathogenic microbes and prevents their growth. Some people are more susceptible than others, but everybody should be careful... about whom they kiss.




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Saturday, May 16, 2009

Skin and Food Allergy

Mirrored from Aurametrix blog

Skin rash does not imply a specific disease or condition and can be due to many different causes. One of them is food allergy.
The most common triggers of a skin reaction are milk, eggs, peanut, wheat, gluten, soy, fish, shellfish, nuts and sesame seeds. I mentioned it in my blog When Food is the Enemy.
These pictures are from articles on Food Allergy (left) and Celiac Disease (right). As you see, it's hard to tell what the reason is without knowing the complete history and diet habits. Dermatitis herpetiformis is an intensely itchy, blistering skin rash that affects 15% to 25% of people with celiac disease If you suspect celiac, replace your wheat, barley and rye cereal with grits, rice, buckwheat or other gluten-free cereal. Check if your toothpaste, mouthwash and other personal care products have gluten and replace them too.

Atopic dermatitis (AD) is one of the most common symptoms of cow's milk allergy or intolerance. The prevalence of occupational asthma due to handling of see food products ranges from 7% to 36%, and for occupational seafood protein contact dermatitis, from 3% to 11%
Recent clinical experience suggests that there has been an increase in adult patients who report an allergic reaction 3-6 hours after eating red meat.


See also

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