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Food Allergiy Help

Postby JacobDO777 on Fri Jul 07, 2017 4:57 pm

Many food allergies, especially protein related allergies, are caused by a condition called Hypochlorhydria.
Hypochlorhydria is the reduction in the strength of the hydrochloric acid produced in the stomach. Strong Hydrochloric acid is absolutely necessary,for breaking down nutrients, sterilizing the nutrients and the conversion of proteins by the peptic enzymes.

Hypochlorhydria can be caused by aging, usually over the age of 40, but not limited to any age groups. Hypochlorhydria starts in the 40s and progresses as the person ages. People in their 70 and 80s develop a severe form of the disorders, which is called Achlorhydria. Hypochlorhydria can be brought on quickly by antibiotics, PPIs, Cancer drugs, and many other chemical medications. It can also be caused by environmental toxins.

Many proteins are allergens and will cause allergic reactions if they are not broken down and converted in to peptones. In the process of breaking down and converting the proteins the allergens are destroyed.
Pepsin is most active in the conversion of proteins, when the strength of the hydrochloric acid is at 1.0 pH. When the strength of the stomach acid decreases the peptic enzymes become less active in the conversion process. At pH 5.0 Pepsin is no longer active in breaking down proteins.

The allergic reactions cause by Hypochlorhydria can be as little as and itch, or as severe as the swelling of the lips, tongue, face, throat. The symptoms associated with Hypochlorhydria are: gas, belching, allergies, bloating, nausea, vomiting, abdominal pain, intestinal gurgling, irregular stools, diarrhea and/or constipation. Hypochlorhydria can cause pernicious anemia because there is drastically reduced absorption of the virtually every vitamin and mineral necessary to keep the body healthy.

The strong stomach acid maintains a sterile environment in the stomach. It also destroys bacterial entering the stomach in the nutrients consume.
Hypochlorhydria inhibits the conversion of proteins and allows bacteria to enter the small bowel resulting in bacterial overgrowth (SIBO).

Hypochlorhydria also causes malabsorption. The same cells that produce the hydrochloric acid also produce the intrinsic factor. The intrinsic factor, a glycoprotein, is necessary for the absorption of Vitamin B-12 in the small bowel. When the strength of the acid there is also reduced production of the intrinsic factor, which cause the B-12 deficiency.

Hypochlorhydria can be easily and accurately diagnosed with a pH diagnostic test, pH capsule test, or pH gastrogram test. These tests are quick and performed in doctor's offices. There is a lot more info on the web, check out www.digestiveblog.com
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