Immune Alert!

What happens when your body goes into immune overdrive? Do you get a reaction to food, pollen, even hair dye? Natural Lifestyle looks at why, and what can help…

What is our 'Immune System'?

The immune system protects the body against infection from bacteria, viruses and parasites. It is a collection of body reactions which together fight off infection, and which are known as the 'immune response'.

There are two main systems of protection:

'Innate' immunity – where protection is inbuilt, and always ready to fight infection. Examples include the skin (which is a barrier), nose hairs (which trap nasties) and the lining of the digestive system, which trap bacteria and other invaders.

'Acquired' immunity arises from the body being exposed to an agent (bacterial or otherwise), and then being able to recognise it again and put into place reactions to deal with it. This involves hundreds of biochemical processes, which, put together, are called the 'immune response'.

It is these immune respones that are designed to protect our body from harm. However, for genetic reasons, or those affected by our environment, people can become oversensitive to the world around them. Whether it is the food that they eat, the air that they breathe, or the products that they use, some people have to watch out for immune signals that something is slightly awry...

Food For Thought

What do you do when your body reacts to food? It seems such a strange thing that our immune systems can go crazy over the very thing that can keep us alive. Explained simply, food allergies give almost immediate responses, and always involve the immune system, in a way that is consistent every time a particular food is eaten. Immune cells are involved (namely, IgE antibodies and mast cells which produce histamine), and symptoms such as nausea, vomiting or stomach cramps often come on quickly (from immediately to ten minutes or so).

Food Intolerances are harder to spot, and can take effect hours, or even days after the food is eaten. Naturopaths and holistic practitioners readily acknowledge food intolerance and link it to illnesses such as arthritis, depression, weakness and even water retention. It doesn't generally involve the classical 'allergy' immune response.

Food sensitivity is something different – it's a body reaction to say, caffeine, where the hands or face can turn bright red. Again, it's not a classical immune response – so not viewed as a 'true' allergy by medics. It's hardly surprising that people sometimes get confused!

If you suspect that foods might be causing your symptoms, then it is worthwhile keeping a note of what happens when you eat it. Here are the ingredients to watch out for...

• Cereal containing gluten and products thereof
• Crustaceans and products thereof
• Eggs and products thereof
• Peanuts and products thereof
• Soybeans and products thereof
• Milk and dairy (including lactose)
• Nuts and nut products
• Celery and products thereof
• Mustard and products thereof
• Sesame and products thereof
• Sulphur dioxide and sulphites at concentration of more than 10mg/kg or 10mg/litre

When you have built up a good idea of which foods might be causing the problems, it's time to visit a nutritionist/nutritional therapist, who will be able to suggest an 'elimination' diet – where foods are restricted and gradually re-introduced.

The sneezing season?

Numerous studies have shown that people with hay fever are more likely to suffer asthma, and are likely to have some reactions to foods – so view your condition in terms of the complete allergic response.

When it comes to supplementation, consider formulations for inflammation: bromelain, a good antioxidant formulation, vitamin C and quercetin. Some naturopaths advise keeping off dairy produce, which is thought to increase mucous formation (which can block the sinuses).

Without doubt, herbs are wonderful for the symptoms of hay fever. Nettle has been known to reduce itchy eyes and sneezing, elderflower and eyebright will dry up mucous secretions and echinacea will help the immune response be more effective against the allergen (pollen).

Hair Raising Reactions...

Many people may have contact with chemicals from hair dyes, and some can have a serious allergic reaction to them. In these people the body's defence mechanisms learn to recognise this chemical. They therefore develop a reaction when the chemical contacts the skin again. The allergy is 'remembered' by the whole body for many years.

A hint of a problem can often first be detected when the skin experiences contact dermatitis – a delayed skin reaction that causes irritation, itching or a feeling of burning. Sometimes this develops into an immune reaction – called allergic contact dermatitis, where the immune system's T-cells become involved, setting in place a whole array of allergic symptoms such as blistering, swelling and eventually thickened skin.

Chemical Culprits?

P-Phenylenediamine (PPD) – Adds colour to the dye and can cause rare, but severe skin burning, blistering and swelling. Must carry a warning.

Ammonia (Bleaching agent) – Swells the hair to make it more porous so it can absorb colour. It has a harmful vapour and can cause lung and skin irritation. Must carry a warning.

Resorcinol – Used as an oxidising hair colourant and can be harmful to skin. Must carry a warning.

Hydrogen Peroxide – Used to lighten and releases oxygen to work with the dye to colour hair. Not toxic.

Naphthol & Carbolic Acid Resorcinol – Helps to fix the colour, but can cause central nervous system depression, skin corrosive and suspected carcinogenic. Skin contact can cause ulceration, skin rashes and swelling.

Hydroquinone – Harmful irritant. Toxic by ingestion and inhalation. Very limited in hair dyes and must carry clear warnings on product.

All this highlights the importance of doing proper strand and skin tests, using the complete product, reacting with your skin. Do this every time you colour your hair (as allergic reactions can develop over time)– around 48 hours before you use the rest of the product.

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