People with symptoms of allergy and reactivity experience an overactive immune response to what should be a harmless substance in the environment. This could be pollen, a food item, a natural or synthetic chemical, or other substances. Allergy and reactivity symptom severity varies significantly from person to person, ranging from serious anaphylaxis (e.g. an allergic response requiring EpiPen® use), to milder symptoms, such as ongoing headaches. For some, environmental allergens such as pollen, grasses, dust and animal dander trigger the allergic response. These allergens irritate the nasal passages causing inflammation, increased mucus production, and symptoms such as itchiness, watery eyes, sneezing, runny nose and congestion. Others may suffer digestive symptoms, either due to insufficient digestive enzymes or other gastrointestinal imbalances. These symptoms are often referred to as an intolerance or hypersensitivity; however, all are due to an abnormal immune response. These types of reactivity may trigger less obvious symptoms, such as chronic headaches, sinus congestion, a change in bowel motions, skin rashes, poor concentration, mood swings and energy slumps. The onset of these symptoms may be sudden, or delayed by hours or even days.
The Allergy and Reactivity Reduction Program is specially designed to repair your gut and improve your immune tolerance, thereby decreasing allergy symptoms. This approach can help you gain control of your allergies and reactivity, so that you can once more indulge in the activities that you enjoy.
This 6 week program involves ‘Resting’ from reactive foods whilst reducing the load on the immune system OR concurrently improving barrier integrity and immune regulation in order to increase allergen tolerance.
This 12 week program involves resting from foods whilst reducing the load on the immune system, concurrently improving barrier integrity and immune regulation in order to increase allergen tolerance. Once a significant symptom reduction has been established, but not earlier than two weeks into the program, we can begin to test foods.