Immune acclimatisation: when our bodies are constantly being exposed to pathogens (such as living in a mouldy house, or constantly breathing in toxic chemicals, or eating toxic foods) our immune system ‘adapts’ to neutralising the accompanying antigens. It will use up resources in response to these—resources that could be used to kill cancer cells, regulate the zoo of microorganisms in and on our bodies; defend against pathogens; or maintain organ and cellular function.

When our immune system is constantly using resources to acclimatise, this increases the chances of immune scarring and immune exhaustion to occur and accelerates immune senescence, resulting in quicker ageing and an increase in physical and/or mental ill-health symptoms.

Removal of contact with external pathogens or chemicals (or shutting down internal pathogens) is the way to eliminate immune acclimatisation.

Type-1a and Type-1b allergies

Type-I allergy has two variants. One is named IgE allergy and is connected with just the production of IgE antibodies, while the other is named as non-IgE allergy and involves complex innate immune responses involving mast and basophil cells of the innate immune system.

The IgE allergies occur within minutes of contact with an offending food to cause symptoms such as hives, skin redness, and in more severe reactions, anaphylaxis (think peanut allergy).

The Type 1b allergy is termed complex non-IgE mediated food allergies. It also involve defence chemicals such as histamine, leukotrienes and prostaglandins, which can cause local tissue inflammation, vasodilation and smooth-muscle contraction. These non-IgE immune reactions do not appear immediately after ingesting the food/drink. They are mostly related to reactions deeper within the gastrointestinal tract and can take from 3 to 24 hours (or even 48 hours) to occur.

For example, if the allergy reaction is occurring in the area of the ascending colon, it may be delayed by several hours. The non-IgE-mediated food allergies cause symptoms such as spasms, vomiting, bloating, constipation and diarrhoea, along with secondary symptoms such as hip, groin, forearm and lower back pains.

The mechanism of non-IgE-mediated food allergy is not yet well understood. The term non IgE mediated food allergies is sometimes used as an umbrella term for a range of food allergies that can affect any part of the gastrointestinal tract. The most common causative foods for these allergies are cow’s milk, soy proteins and all types of grain foods.

IgE mediated food allergies can be detected by blood or skin tests, however the complex non-IgE food allergies cannot be tested this way. Their diagnoses must be determined by gauging the improvement of symptoms when the suspected food is removed from the diet and contrasted with the return of symptoms when the food is reintroduced. Both of these food allergies can occur in response to the same food, in the same individual, in different locations of the body.

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