Food Sensitivities

Food allergy is defined as an adverse reaction or abnormal response to a food protein or food additive and is triggered by the body's immune system (IgE mediated). Anaphylactic reactions to food can sometimes cause serious illness and even death. Tree nuts and peanuts are the leading causes of these deadly allergic reactions (anaphylaxis). In recent decades, the prevalence of food allergy appears to have increased, and even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives, or swollen face and airways (angioedema). In people with celiac disease (not a true food allergy), the gluten in certain foods can initiate a complex immune response and cause severe symptoms.


Food intolerance is also a reaction to food, but it is not mediated by the body's immune system and, therefore, it is not an allergy. The symptoms of food intolerance are less bothersome. People often confuse the two, because food intolerance also shows some of the same signs and symptoms as food allergy, such as nausea, vomiting, cramping, and diarrhea.

Food allergy affects an estimated 4% to 8% of children under age 3 years and about 2% of adults. While there is no cure, some children outgrow their food allergy as they get older. Food allergy symptoms usually develop within a few minutes to an hour after eating the offending food. While 3.3 million Americans are allergic to peanuts or tree nuts, 6.9 million are allergic to seafood. Food allergies cause 30,000 cases of anaphylaxis, 2,000 hospitalizations, and 150 deaths annually.

Treatment consists of either immunotherapy (desensitization) or avoidance, in which the allergic person avoids all forms of contact with the food to which he or she is allergic.

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Capsaicin and Pain

Capsaicin is a chemical compound that was first isolated from chili peppers in crystalline form in 1878. Soon after, it was discovered that capsaicin caused a burning sensation in the mucous membranes. In addition, it increased secretion of gastric acid and stimulated the nerve endings in the skin. The chemical structure of capsaicin was partly elucidated in 1919, and in 1930 capsaicin was chemically synthesized. In 1961, substances similar to capsaicin were isolated from chili peppers by Japanese chemists, who named them capsaicinoids. Dihydrocapsaicin (22%), nordihydrocapsaicin (7%), and homocapsaicin (1%) comprise 30% of the total capsaicinoids mixture and have about half the pungency of capsaicin.

Pepper spray, also known as capsicum spray, is a lachrymatory agent (a chemical compound that irritates the eyes to cause tears, pain, and even temporary blindness) used in crowd control and personal self-defense, including defense against dogs and bears. The active ingredient in pepper spray is oleoresin capsicum (OC) from chili peppers that is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the waxlike resin is emulsified with propylene glycol to suspend the OC in water. The OC is then pressurized for use in pepper spray.

Capsaicin is currently used in topical form for postherpetic neuralgia. This medication is also used on the skin to relieve pain in conditions such as arthritis, psoriasis, or diabetic neuropathy. New studies from the American Association for Cancer Research suggest that capsaicin is also able to kill prostate cancer cells by causing them to undergo apoptosis.

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Whey Protein: The Benefits

Protein is an important macronutrient needed by everyone on a daily basis. It repairs body cells, builds and repairs muscles and bones, controls many of the important processes in the body related to metabolism, and provides a source of energy.

Whey protein is a high-quality protein from cow's milk, containing all of the essential amino acids. Milk is composed of two forms of protein: casein protein (80%) and whey protein (20%). Whey protein is more soluble than casein protein and is of a higher quality. It is often referred to as the most nutritious protein available. Whey contains less than 0.5 g of fat and only 5 mg of cholesterol per serving. Pure whey protein does not contain any gluten.

Whey protein is also the best source of branched chain amino acids (BCAAs [leucine, isoleucine, and valine]). The body requires higher amounts of BCAAs during and following exercise. Unlike other amino acids that must first be metabolized through the liver, BCAAs are taken up directly by the skeletal muscle. Low levels of BCAA contribute to fatigue, and they should be replaced quickly following exercise or a competitive event. Whey protein is compatible with low-carbohydrate diets and is an ideal choice for athletes.

Individuals who combine leucine-rich diets with exercise have more lean muscle tissue and lose more body fat. As they lose fat, their metabolic rate increases and they naturally burn more calories each day. Whey protein also helps manage weight by promoting satiety, or a feeling of fullness. Whey protein is superior to casein protein in promoting satiety. Whey protein provides high-quality protein without carbohydrates and fat, but is often limited in low-carbohydrate diets. In this blog, we briefly discuss the production, different forms, health benefits, and other advantages of whey protein.

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Focus on Plant Estrogens

Phytoestrogens are trace biochemicals produced by plants that act like estrogens in animal cells and bodies. A number of epidemiological studies have reported a connection between high dietary intake of phytoestrogens and lower rates of certain cancers, cardiovascular problems, and menopausal symptoms. It is believed that phytoestrogens could compete with estradiol for binding to intercellular estrogen receptors. Although still inconclusive, scientific evidence is accumulating to suggest that phytoestrogens may have a role in preventing chronic disease. An especially strong body of evidence suggests that they may be effective in preventing and treating prostate cancer, due to their antiandrogenic properties.

Phytoestrogens are a comparatively recent discovery, and researchers are still exploring the nutritional role of these substances in such diverse metabolic functions as the regulation of cholesterol and maintaining of post menopausal bone density. Phytoestrogens mainly fall into the class of flavonoids: the most potent in this class are coumestans and isoflavones (genistein and daidzein). The best-researched group is isoflavones, which are commonly found in soy and red clover. The uses for these isoflavones are just like that of soy, simply because isoflavones are found in soy. Lignan- not a flavenoid- has also been identified as a phytoestrogen. The estrogenic properties of these biochemicals have been shown to be due to their structural similarities to the hormone estradiol.

The major types of phytoestrogens and lignans are all examples of phenolic phytoestrogens. Other kinds of molecules (including plant steroids and terpenoids) have demonstrated varying estrogenic activity as well; however, this short blog focuses mainly on phytoestrogens and their health benefits.

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Health Benefits of Probiotics

Probiotics are dietary supplements that have been used for centuries as natural components in health-promoting foods. More specifically, they are "live potentially beneficial microorganisms which when administered in adequate amounts provide a health benefit on the host." Lactic acid bacteria are the most common type of probiotics used in the food industry and have been used for many years because of their ability to convert sugars (including lactose) and other carbohydrates into lactic acid. By lowering the pH, they give the characteristic sour taste to fermented dairy foods such as yogurt. They also decrease the chance for pathogenic organisms to grow, thus providing many health benefits, such as preventing gastrointestinal infections and abdominal cramps. The most widely used probiotic bacteria are Lactobacillus and Bifidobacterium.

The rationale for the use of probiotics is that the body contains certain bacteria known as the gut flora. The body's naturally occurring gut flora fall out of balance under a wide range of circumstances, such as when exposed to antibiotics, drugs, excess alcohol, toxic substances, stress, or certain diseases. In these situations, the bacteria that work well with our bodies may decrease in number, allowing harmful bacteria to jeopardize our health.

Probiotics are often recommended by nutritionists and physicians after a course of antibiotics or as part of the treatment for gut-related fungal infections such as cadidiasis. The intake of probiotics has been associated with their beneficial effects on the immune system, such as improved disease resistance and diminished risk of allergies. Interest in probiotics in general has been growing; Americans' spending on probiotic supplements has nearly tripled in recent years.

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Adaptogenic or Medicinal Mushrooms

ABSTRACT: Many species of mushrooms have been used for thousands of years in the practice of medicine. China was the first nation to use mushrooms and hot water mushroom extracts to treat certain diseases. There are claims that some mushrooms inhibit tumor growth and enhance aspects of the immune system and thus have been the subject of research for many naturalists. Although these benefits are believed to be true, scientists are still trying to prove them through continued research. Current research does show that mushroom extracts are both safe and tolerant. Certain species of mushrooms such as maitake, shiitake and reishi have shown promising results in preventing certain diseases. Much of the evidence supporting the medicinal use of mushrooms is based on traditional reports and the popularity of mushroom adjuvant therapy in China and Japan.


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