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Once immune tolerance to a specific food has been acquired, its elimination from the diet can be extremely dangerous. Unfortunately, though, this seems to be a widespread practice in the fields of both official and non-conventional medicine.
Considering the precise scientific evidence to the contrary, all those clinicians who ask their patients to eliminate a certain food from their diet lay themselves open to compensation claims for responsibility if a medical condition should arise.
Any physician dealing with the problem of food intolerance must use dietary or medical techniques that favour the recovery of tolerance for that food, almost as if instituting an appropriate weaning once again.
Even the simple use of indirect tools to rebalance the organism, such as Ribes Nigrum, minerals like Manganese Copper Zinc, or homeopathic remedies such as Orthohistaminum (at the dosages recommended in the table below) can improve the control of the reaction, but the rational use of a diet based on rotation rather than elimination (as established and effected in any DRIA center) is the main instrument for avoiding the onset of anaphylactic shock.
In a research paper published by Allergy some days ago ((Flinterman AE, et al., Allergy March 2006; 61(3):370-374) Dutch researchers verified the presence of reactions following the accidental ingestion of milk in children who had been diagnosed with a milk-related eczematous dermatitis and had been put on a diet requiring the total exclusion of milk (and of milk-related foods).
Before this diet, these same children had drunk milk and its derivatives without any kind of reaction, whereas after the beginning of the diet of elimination, whenever they drank milk they developed acute allergic reactions and anaphylactic reactions, some of which were dangerous.
The possibility of an anaphylactic shock due to the elimination of a food for a period and its successive reintroduction is a phenomenon which was first pointed out by the studies of Cristina Pascual in 1988 and which was defined by Larramendy in Allergy in 1992 as well as in the following years.
At Eurosalus a number of years ago we established that the appropriate treatment for food intolerance involves the use of a technique similar to weaning, with the possible use of hypo-sensitization (the same method used in tests for respiratory problems) to the specific food individuated during the DRIA test.
We repeatedly inform our patients that (from the immune system point of view) no food is damaging. It is only its daily intake that sometimes makes it problematic but, in fact, the same food can in a short time become a friend again. This is the reason why in Italy and Europe people are usually intolerant to milk, wheat, yeast and Nickel (the food we eat more frequently), while in Japan intolerances for soy beans and rice are more frequent.
For specific pathologies the use of the DRIA test or even of the more simple Mini DRIA test allows one (while also saving money) to obtain information which is useful both for deciding upon a appropriate diet and for treatment with remedies at a specific concentration (like those used in the observational studies at present being carried out in collaboration with the Regional Authority of Lombardy) that can reduce or improve the level of the patient's sensibility.
One should therefore be wary of those physicians (or especially those who are not even physician) who ask one to eliminate a specific food from one's diet for a period of more than 2-3 days. In fact they are proposing a dangerous method which the patient should be informed about and which should depend on the patient expressing his or her correctly informed consensus.
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