Spring has sprung, and a lot of us are feeling it in our eyes, noses, and throats. Listen in as Christine and Jimmy discuss seasonal allergies and what you can do to ease the transition between seasons!
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Welcome to The Nutritional Pearls Podcast! Focusing on topics that include digestion, adrenal fatigue, leaky gut, supplementation, electrolytes, stomach acid, and so much more, “The Nutritional Pearls Podcast” features Christine Moore, NTP and is hosted by Jimmy Moore, host of the longest running nutritional podcast on the Internet. Sharing nuggets of wisdom from Christine’s training as a Nutritional Therapy Practitioner and Jimmy’s years of podcasting and authoring international bestselling health and nutrition books, they will feature a new topic of interest and fascination in the world of nutritional health each Monday. Listen in today as Christine and Jimmy talk all about what to do to ease the in Episode 18.
Here’s what Christine and Jimmy talked about in Episode 18:
1. Definition of Allergies- a damaging immune response by the body to a substance, especially pollen,
fur, a particular food (protein based), or dust, to which it has become hypersensitive. an example of
inflammation
2. Definition of Histamine: protein molecule produced thy basophils (a leukocyte or white blood cell)
and part of the Innate Immune system. The innate immune system provides a rapid response to a
wide range of invaders. They cause the blood vessels to dilate so the white blood cells can quickly
find and fight the infection or problem. As it relates to seasonal allergies, symptoms can include
sneezing, coughing, itchy or watery eyes, nasal congestion, and skin rashes.
A. Histamine intolerances come when your body can’t break down these histamines properly
B. High histamine levels are caused by:
1. Allergies (Immunoglobulin E or IgE reactions)
2. Bacterial overgrowth (SIBO)
3. Leaky Gut
4. Fermented alcohol like wine, champagne, and beer
5. Histamine rich foods
C. Histamine rich foods
1. Fermented alcohol like wine, champagne, and beer
2. Fermented foods like sauerkraut, vinegar, soy sauce, kefir, yogurt, and kombucha
3. Vinegar-containing foods like pickles, mayonnaise, and olives
4. Cured meats like bacon, salami, pepperoni, luncheon meats, and hot dogs
5. Soured foods like sour cream, sour milk, buttermilk, sourdough bread
6. Dried fruit like apricots, prunes, dates, figs, and raisins
7. Most citrus fruits and tomatoes
8. Aged cheeses like goat cheese
9. Nuts like walnuts, cashews, and peanuts (technically a legume)
10. Vegetables like avocados, eggplant, and spinach
11. Smoked fish and certain species of fish like mackerel, mahi-mahi, tuna, anchovies, and
sardines.
12. Chocolate
D. Histamine buildup causes many symptoms
1. Headache
2. Hypertension (high blood pressure)
3. Arrhythmia or accelerated heart rate
4. Flushing
5. Nasal congestion
6. Sneezing
7. Hives
8. Fatigue
9. Abdominal cramps
3. There can be several different types of allergies
A. Allergies to foods-allergies to foods according to the medical definition can only happen to some
type of protein based food. A sensitivity is where a person has an “allergic type” reaction to
foods that are not protein based.
1. Can be inherited
2. Most develop due to digestive problems and dietary stressors
a. Hypochlorhydria-too little stomach acid
b. Inability to digest fats which are needed for a healthy immune response
c. high blood sugars-deplete nutrients needed for a healthy immune system (zinc, Vitamin C,
Vitamin D, iodine—natural antibacterial and anti-viral agent) and reduces white blood cell
actibity
d. Poor adrenal function-cortisol regulates white blood cell activity
1. Too high of cortisol amounts in the body depresses the immune system
2. Too low of cortisol amounts in the body causes a runaway immune system
e. Dehydration-causes the blood and lymph to become viscous and nutrients and others
substances can’t effectively need to get where they need to go.
B. Allergies to Non-Food items
1. Environmental
a. Grass
b. Pollen
c. Perfume
d. Cosmetics
e. Latex
f. Different metals like nickel or gold
2. Animals like dogs, cats, and other animals
3. Medications-antibiotics like penicillin—dad has this
4. Five Classes Of Antibodies
A. IgM or Immunoglobulin M
1. 5%-10% of all antibodies
2. Found in blood and lymph
B. IgD or Immunoglobulin D
1. 0.2% of all antibodies
2. Found in the blood, lymph, and on the surfaces of B Cells as antigen receptors (antibody
protein that is not secreted but is anchored to the B-cell membrane that help fight infection.)
C. IgG or Immunoglobulin G
1. 80% of all antibodies
2. Found in blood, lymph, and intestines
3. Develop as a result of lifestyle- sex, age, alcohol consumption, smoking and common
metabolic abnormalities (hyperlactemia which is an Increased level of lactate– A salt or ester
of lactic acid in the blood–without evidence of lactic acidosis or shock, hemochromatosis
which is an iron metabolism disorder, Acid Lipase Disease—an inability to breakdown fats and
as a result fats build up in the cells of the body—is a lipid metabolism disorder
D. IgE or Immunoglobulin E
1. 0.1% of all antibodies
2. Involved in allergic or hypersensitivity reactions
3. Attach to Basophils/Mast Cells to induce histamine secretion
E. IgA or Immunoglobulin A
1. 10%-15% of all antibodies
2. Found in sweat, tears, saliva, mucus, milk, and gastrointestinal secretions (mucus, acid,
proteases like pepsin, trypsin, bromelain—break down proteins into their building blocks)
5. The antibody involved in allergic or hypersensitivity responses is Immunoglobulin E or IgE for short
A. These make up 0.1% of all antibodies
B. They attach to basophils or mast cells to induce histamine secretion
6. Supplements that can help seasonal allergies
A. Freeze Dried Stinging Nettle-a herbaceous plant that has jagged leaves covered with stinging hairs.
B. Quercetin- a plant pigment (flavonoid). It is found in many plants and foods, such as red wine,
onions, green tea, apples, berries, Ginkgo biloba, St. John’s wort, American elder, and others
C. Zinc
D. Buffered Vitamin C (Ascorbic Acid)-a vitamin found particularly in citrus fruits and green
vegetables. Buffered vitamin C combines calcium ascorbate, magnesium ascorbate, and
potassium ascorbate to create a neutral pH vitamin C.
Nutritional Pearl for Episode 18:
Eating a whole foods diet will lessen the chances of a person from suffering from allergies of any type, even seasonal allergies
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