Let’s talk about the causes of food sensitivity. Now, food sensitivity remember… food sensitivities include allergies and intolerances. Some people get food sensitivities mixed up and think they’re actually just one category, but it’s not. It means you’re sensitive to food. And a sensible person who hears the word that they’re sensitive to something, doesn’t really understand the cause of the sensitivity. The sensitivity may be immune or non-immune mediated and that’s why we’re looking at those two categories of allergic and non-allergic reactions. Okay?

Don’t get confused. So, food sensitivities remember, can be like enzymes as well as an over-reactive immune system. So it can be both. At this point, we still haven’t nailed it down to one, but we’re saying who gets these reactions to foods? How does it come about? Why do some people have sensitivity to food yet others do not share this sensitivity?

How can some people drink a glass of cow’s milk and have no mucus build up after that? And yet other people can’t, so well, if we look at it from the allergy perspective in the sensitivities, allergies can be acquired, or they can be inherited. So, particularly if you’ve got both parents of the offspring have had hay fever, sinus problems or things like that, milk reactions or you know, and if it comes from both bloodlines, I mean there is a much higher probability of that child developing, particularly, a type one or an IgE immune-mediated response. So, that’s one key thing is the inheritability of allergic reactions. I don’t generally find people inherit non-immune reactions to food unless it’s quite severe like a fructose smell absorption. Okay. Which could be very, very rare.

I’ve only ever seen one case in all the years I’ve worked of a child that could not break fructose down. But these are the very extreme rare cases. Now remember, rare things don’t generally happen commonly. So the chances of you having a fructose problem, you’re probably going to get hit by a meteorite. I mean that’s the odd topic. So what causes these reactions to foods? Why do people have them? And yet other people don’t? It’s difficult to say, but what I do know from my experience is many, many, many people get food issues because of antibiotics.

As soon as you start messing with bacteria and you start knocking whole populations down of beneficial bacteria and they never sufficiently repopulate, that can be a big problem. Many of the hundreds of children I’ve seen over the years that developed allergies to foods did so because of antibiotics, either intravenously when they were babies, they were just newborn, particularly though devastating those cases, or the ongoing antibiotics that the child received up to five or seven years of age destroying large amounts of beneficials and allowing yeast to come back.

So those cases I’ve seen, basically they were my bread and butter cases for years, just treating child after child. I did a lot of pediatric work in my early years at practice and I felt like hitting my head against the brick wall half the time because the patient would come from across the road that just have a script for antibiotics from the doctor’s surgery and then they’d sit there and they complain of the child being sick all the time and having rashes and that. So antibiotics is a clear link. Now let’s look at other cases of medication. What about PPI drugs or proton pump inhibitor drugs? The person, particularly a male who’s been on stomach drugs for years and years, they can easily develop a food intolerance. They can wreck their enzymes, they can start causing suppression. Many people with heart burn, in fact have under-acidity, not over-acidity.

So when you put the fire of digestion out and you preclude food from properly breaking down, you create a lot of problems for the digestive system. Lack of enzymes is one of the key reasons why many people start getting sensitive towards foods, right? If we took the ability of your automobile away to spark properly to ignite the fuel, it would cough and fart and sputter and perform poorly and have very poor power to pull you in a way. And that’s what people’s digestive systems amount to. They have very poor spark in their gut because they ruin it. Coca Cola, alcohol, high stress, lots of crappy foods, Kentucky Fried Chicken and you know, golden arches, all that sort of junk. We continually eating that we’re actually destroying our ability for our body to produce enzymes. It’s one of the key reasons I see people burping and bloating and constipation is just basically the poor fuel going into the body.

So when you start eating fresh, healthy produce, which actually contains enzymes by default because it’s alive because it rots when you leave it for too long, you’re actually putting your body not in a deficit position anymore. So you’re really allowing that stomach and small intestine to come into its own, because it’s so easy for the body to digest natural foods as opposed to stuff that comes from factories, made on big machines and robots, and that. But that’s a sad reality of the future I can see coming up for a lot of people, factory food as we get more population. That’s why you got to grow your own stuff. So, causes of food sensitivity, antibiotics, pharmaceutical medications, poor diets, alcohol, high stress lifestyle, very common. Not really focusing on food, focusing more on Instagram or something like that.

I get so upset when I see these young people now. Tracy and I go to a restaurant. All people do now is sit on their phones. Even couples opposing each other with phones in their faces. It’s crazy. These are some of the key reasons why people get tummy problems. Not chewing food properly, also another really big problem when it comes to not breaking food down properly. You need to mechanically break food down properly with your teeth. You need to have plenty of water between meals to keep it all going. Isn’t it easy common sense stuff? It is to me.

But, it ain’t for a lot of people apparently. So these are the causes of food sensitivity. What about traveling two hours to work and two hours back every day, brushing your teeth and eating breakfast while you’re traveling. That’s a reality for some patients I’ve spoken to.

These are the sort of lifestyles that need killing, nipping in the bud, because they end up causing that person serious sickness as they get older. So what other causes of food sensitivity, could we look at. I’d say travel, because we spoke previous about travel overseas. How easy it is to pick up bacteria or parasites from different places. Take precautions. These are things you can actually avoid to stop you getting sick when you come back home. So I hope that gives you a couple of causes or insights into food allergies and food intolerances, the immune and non-immune mediated.

Usually it’s poor diet, imbalanced lifestyle or high stress. One of those things or a combo and by meaning poor diet, we mean chemicals, additives, stuff like that, pharmaceuticals, so I think you get the picture. Another key thing that you’re not thinking of, it’s also spending time outside in the sun. Some studies I’ve read showed that that really improves not just the beneficial bacteria, but it improves your digestion overall. Going for a walk every day. These are basic things you can do right now to get your digestion working a hundred percent better, especially now at the beginning of the year. Start putting these habits into place. Watch what happens.

Eric Bakker the naturopath from New Zealand. Thanks for tuning in. I’m still here, and it’s 2020. Let’s talk about how you can test for food sensitivities. If you’re going to do a food allergy test, I would recommend you work with a company like I call Doctor’s Data. So Doctor’s Data, I think they say in American. And they’re based in Seattle, Washington State. I think they’re one of the best companies in the world for doing the ELISA test, enzyme-linked immunosorbent assay test. So they take a small amount of your blood and all they want is the serum, the clear fluid out of that, and they test that. They match it up against 96 different foods. They’re checking for the IgE, which is the immediate antibody which can invoke a symptom within minutes or hours. And they also check for the IgG4, the delayed. There’s plenty of research and papers written and evidence produced that the IgG4 is a valid antibody. But still many scientists and on Wikipedia you’ll see that they don’t agree and they don’t list it.

I don’t care. Let me tell you, I’ve solved some really difficult cases by doing that test. One that always comes to mind was a young girl around six, five or six, with really bad skin rashes all over her body, bad eczema. We did a food allergy test and nothing showed. This is the IgE test.

The doctor’s scratch test showed nothing. And I was still convinced that there was an allergy going on. So we did an IgG test, the IgG, G for God, G4 test. And lo and behold, we found antibodies to milk and other foods, which of course, when we removed, the skin entirely resolved within 14 days. The skin was clear in two weeks, completely clear, only because we did the IgG test, the delayed marker. So there is a lot of merit in testing the full spectrum, especially for a child. So make sure that you do both the G and the E when it comes to the antibody serum. So that’s a straight-out blood test you can do.

So when I get patients or when I was practicing, when I got patients to do the test, I would usually get them to not have any antibiotics right up until then, and hopefully no medications, and to allow that child or that person to eat all, a whole broad range of foods, unless of course a food had serious reactions like a celiac or something. And then we would find what the food is.

A heads up for you for the test. When you get an antibody test back and you see antibody markers against a whole lot of foods, you don’t take all the foods out. You don’t do that. You only take out the foods with the highest possible category. So if you’re looking at a Doctor’s Data test, I believe you’ve got four or five categories of sensitivity, one being the highest category. Well, those are the foods that go. Two, being the second, you may want to take those out. But the remaining, you leave alone. Because once you take the kingpin out, generally the immune system backs off. And, if you want, you can retest again within three to six months. But don’t take every food out because it’s showing some type of antibody. That’s the wrong thing to do.

To me that’s like saying this guy next door is playing loud music, this one’s playing music that’s sort of okay. I’m not going to go around and take everyone’s stereo systems away from them just because one guy’s annoying the hell out of me. Normally, if I take that guy out, talk to this guy nicely, everything will calm down. Point I’m making is don’t be radical when it comes to making decisions what you do with your diet. Don’t all of a sudden take all of these foods out and replace with… Because your body is not really like a concrete cement maker. You can’t just throw whatever you want in it and take whatever you want out. Because you’ve got one thing that a cement mixer hasn’t got. You’ve got bacteria in your gut that you rely on. So you need to keep your diet intact, but just take those offenders out.

But what about the intolerance? What do you do there? How do you test for that? Because if it’s a non-allergy, you can’t just run an allergy panel. Well, if you’ve got a really strong problem with intolerances, the first thing that you do is take digestive enzymes. You don’t even test, you just take enzymes. Enzymes work quite well. And I recommend usually one or two capsules with each meal for a few weeks or a few months. And, in many cases, that will resolve the problem, especially if you haven’t got a super stressful lifestyle, occupation, or relationship. If you’re going through a divorce and you’ve got whatever, if you’ve got all these problems, there’s no point doing it. You’re better off waiting to resolve issues before you go ahead in your quest to really improve your GI function. It makes a lot of sense.

So I hope that gives you a few tips on what to test for. With the intolerances, just treat straight up. That usually fixes the problem. And with the allergies, if it’s bad, test. If not, use your brain and then withdraw some of the key foods. And we’ll talk about that after, about the key foods.

Eric Bakker, the naturopath. Thanks for coming back. Let’s talk about foods to avoid when you’ve got food sensitivities. Well, obviously, going to be the processed foods: foods in packets, foods in bottles, food in cans. If you’ve got serious food problems, you need to avoid these foods. The simpler you eat, the simpler you cook, and the more basic the produce, the less likely you’re going to react because you’ve really precluded all these inclusion of chemicals and crap in the diet. So eating basic stuff: greens, meats, basic legumes, potatoes, sweet potatoes, I mean just basic stuff. You shouldn’t really react to these foods. If you react majorly to these kind of foods, you’ve got a real problem.

You need stool testing, you need enzyme levels fixed up, you need bacteria probably checked, and something eliminated from your gut, especially SIBO testing. When you react to major foods like that, you’ve got major problems and need a lot of help from someone to get you up to a high level.

But let’s just say that you’re not seriously like bad in that condition. You’re going to really improve by avoiding commercial stuff, especially takeaway food, all these takeaway places, soda drinks, ice creams, candies, all this sort of crap that people like. Alcohol is really not good for the gut. So if you have been drinking sort of regularly, you need to pull, pull that right out to start with. That’s one of the first things that you do. It’s not really a food, is it? So that’s got to go.

So yeah, what kind of foods do you need to avoid? Well, I would say burgers, and fries, and pizzas, and all the sort of crappy, greasy sort of foods, donuts and things like that. They’re the things that need to go first. Okay. That’s the first tier. So usually I give people a two, three week period where they come down off this sort of diet and they start going into a basic diet.

But if you have a look at the MEVY diet, meat, eggs, vegetables, and yogurt, most people can tolerate a little bit of sour yogurt in their diet without feeling really sick. And nearly all people can tolerate deep leafy green vegetables and not a problem at all. So yeah, basically keep out of the big cities and going more to the countryside if you want to get better. That’s the point I’m trying to make here, because when you travel, you start to see lots of crappy foods out there and they’re really not conducive towards building your gut to a high level where you want to be. All right?

Check out my other videos on healthy eating. Please check out the playlist because I made a lot of that information for people just like you. So suffice to say, stick with lean meats, stick with nice vegetables, plain fruits. Again, some may react with you like bananas may initially react that you may need to take those out initially. Oranges or grapefruits may initially react. They may need to go. Lemon and lime juices nearly always fine in the diet. Avocados should be okay for the bulk of people. Some may react until they get their small bowel working to a higher level. Fatty meats, pork, bacon, not a great idea. These are probably foods to avoid. Processed meats, processed cheeses, all this sort of crap you probably want to take out.

Cooking at home is a sensible thing to do, and buying food at farmer’s markets. Fresh produce, you can’t really go wrong with that. That’s going to get your health up, and up, and up to a much higher level where you want to be for this year, 2020. Make it your best year. Eat the best foods and you’ll get there.

Thanks for coming back. It’s 2020. It’s a whole new year and I’m glad to see that you’re back looking at my videos again. Subscribe if you’re not one of those people. There’s plenty more to come. Now, we’re doing a series on food sensitivities basically, so meaning that you’re sensitive to food. But now let’s explain a little bit or break it down, food allergies, okay, food sensitivities, food intolerances. What do all these words mean? Why do we all get them all confused? Everybody gets them confused. Well, there’s no confusion. It’s simple. There’s two groups. You’ve got a group basically means that you’re going to react to food because an immune-based response or you’re going to react to food, which is a non immune-based response, but many people still get it mixed up. They still seem to get it mixed up.

All right. Allergies can encompass an IgE or type one response, and if you look at Wikipedia, they’re not even interested in discussing the IgG4. They say it’s irrelevant, the delayed antibody. They say that this delayed antibody can also be elevated, this mark in healthy people.

Well, come on Wikipedia, I’ve seen elevated antibodies in even people like me of IgE that are elevated. So immune determination, immune reaction determination of food is not 150% exact like cast in stone science. So when you get a test result back, it’s easily for you to look at it and get all worried and confused. In fact, you can do a food allergy test every week for a whole year and you can have a different response each week. How’s that really confusion?

All right. So nothing certain except death and taxes. I mean, that’s what I’ve been told. So no allergy test is certain either. Don’t forget it. All right. And that will really get you confused. So the food allergy, a type one or IgE immediate or IgG delayed response. Then you’ve got the food intolerance, which means it’s usually an enzyme, a lack of an enzyme, digestive enzyme, excuse me, insufficient enzyme, or it can be pharmaceutical medication or it can be, as I mentioned previous, it can be sulfides or benzoates or vasoactive amines or salicylates. They can be something in that food that’s creating a problem with you. We’ll do a salicylates and amines. We’ll do all these videos on other stage. Otherwise, I’ll be here all day and I’ve got my beekeeping to do this afternoon.

What’s the difference? Well, when you eat a food, usually if it’s a food allergy, usually, not always, you’ll know within about an hour that you’ve got a problem with that food. All right? You’ll know within an hour, usually pretty quick. The delayed response or IgG4 can take 24 or even 72 hours, three days for it to slowly come up. It can confuse people.

I was in the yard before. I wonder if I’ve been breathing in some stuff. There’s lots of pollen and flowers around at the moment. Many people get reactions and are completely blissfully unaware that they have a reaction to food. They’ll pass it off as something else. The intolerances however are slightly different from reactions, so it can be much more difficult and subtle to pick that up. So just remember that. I’ll explain it one more time. The allergies are immune reaction, like how you eat a food, the immune system reacts to it. The intolerance is you eat a food and you’re lacking the power to break the food down sufficiently.

The intolerance signs, I find they’re generally more bloating, more gas, more constipation or diarrhea, more subtle and also a little bit more away from the food, whereas the food allergy tends to be quicker, faster, upper body, hands, eyes, nose, tongue, palate, anywhere in this area can be affected with a type one response, but also a little bit down here. You can get cramping pain, you can get diarrhea or things like that, but generally you’ll tweak after a while. You’ll know that’s when I had X, Y, Z food.

And then what you want to do if you’ve got this inkling or a slight feeling that a food could be a problem, my advice is to wait several days, don’t eat that food at all, and then eat that food two or three times small amounts on that day and just be aware again of signs and symptoms.

And again, if you get a reaction, pack that food, come back again in a week and do it again. After two or three times, if you’re reacting, you know then it’s a food allergy. Particularly if you eat that food separate from other foods, you’ll soon pick up on a key symptom.

Intolerance is not so easy. Generally, I find intolerances occur after emotional stress or after a period of like a relationship breakup or a bankruptcy or son went to prison, something big happened to that person and they look over time, weeks or months for signs of intolerance building up. Now, why did that happen? Well, the person got stressed out, okay? They got really stressed.

They started to emotionally really regurgitate and go over stuff. And guess what it was doing, affecting their autonomic nervous system, affecting their stomach and their small intestine. So the output for enzymes decreased and they got bloating, they got gas, they felt sick. So careful questioning around that event.

So when I know someone’s got an intolerance or feeling, I usually start probing into their relationships with people that are key to them, and up it comes, boof. Oh yeah. That creep of a husband, I caught that guy in bed with my next door neighbor. I got rid of him. Or it could be, Oh my son, yes, he got caught with methamphetamine. He’s been put away for two years. These stories come up.

These are the stories I routinely hear from people and it’s not very nice. But I mean, we live in the real world, horrific things, emotional things, awful things. But even nice things, you could even win the lotto, win $50 million and then a month later have very poor stomach function because it’s a high stress. So I always look for the emotional stress points and touch points in that person’s life and invariably I’ll find them. So that’s my take on intolerances.

But yeah. That’s the difference we’re talking about, immune, non-immune and their sensitivities encompasses the whole lot, basically. Here’s an interesting chat out of candy the crusher to give you a bit of a … You might want to … I don’t know how to do this. I’ll hold it like that.

Yeah. Bring it in a bit. You might just want to freeze that camera and have a look at that chart there. You can see the non toxic, the psychological, and the toxic food poisoning. Then you’ll see here on the side here we’ve got the  efficiency, the compounds. That’s 351 out of candy the crasher. You can read my article there on food intolerances versus food allergy, all right? But the thing is, if you’ve got the problem, we’ve got to fix it, all right? We’ve got to work out what it is and how we’re going to fix it.

It’s Eric Bakker. Thanks for watching my video again. It’s 2020. It’s a whole new year. It’s going to be a great year. I’ve got lots and lots of interesting stuff that I’m going to present this year. The key thing is, I’m not practicing anymore, so I’ve stopped seeing patients in November 2019. So 2020 is my 60th year. It’s my best year yet. I’m going to do some travel. I’m going to make lots of regular videos. I’m particularly keen on traveling to some really nice places where, obviously, there’s longevity, people eat good food. So you won’t be seeing me in a Ibiza or Times Square or on Santa Monica pier having a beer. I won’t be there. I’d rather go to really nice places like Ikaria or the Greek Islands where people actually know how to live, eat good food, drink wine in the sunshine, and just enjoy their time. And that’s what it’s all about for me this year. So I hope you’ll come along with me on my trips. And I’ve got one of those GoPro things, so I’m getting old, but I’m going to give it a go.

Now, lots of topics to cover, so stay with me. We’re going to talk about food sensitivities, so food allergies, food reactions, food sensitivities. Lots of people get these screwed up. They get all these terms mixed up. So I’m going to explain it simply to you. I just had a look at a very interesting website. In fact, I won’t mentioned the URL, but it’s quite a large website with lots of good articles on it, but they completely stuffed up when it came to explaining food allergies, food sensitivities, food intolerances. They got everything mixed up. Many people do, right? So it’s very simple. So let’s just start talking about that now.

We’re going to be talking about food reactions. Okay? So you’ll find this on page 348 of Candida Crusher, okay, my book. I wrote a lot about this. And as per usual, I give people all the information, but then it’s also good to explain things simply. All right? So food reactions explained. Let’s talk a bit about them. As I mentioned in my book, there are three main categories, how I see it from the chair I’m sitting in.

Now the chair you’re sitting in may be different. I know you could be professor or you could be a guy who digs ditches or a lady who makes pies. I don’t know who you are, but this is going to be a simple explanation. Three categories, toxic food reactions, okay, which is one category, psychological food reactions, and then the bottom one, the third one, I call it nontoxic food reactions.

So let me explain a bit. A toxic food reaction can happen to many people. For example, if you go to Bali or if you go to Fiji or if you go to, I don’t know, somewhere in The Bahamas. I had a patient that went to Puerto Rico and got very sick on vacation there. So these are toxic food reactions, and that’s the first category. So how they happen is often you get bacteria in your tummy that don’t really normally live there, and they’ll be coming from foreign places. And it’s not becoming unusual for people to travel now. Air travel’s becoming cheap, has been for years. A lot of people going on cruises.

So I read a good article recently on a cruise how so many hundreds of people who got sick on the cruise with vomiting and diarrhea. Well, that’s a toxic food reaction. Okay? That’s not a food allergy. That’s not a food intolerance. That person got something in their tummy that normally isn’t there, a bacteria. Now a person who served the food may come from the country where that bacteria is quite normal or the particular strain, so they didn’t have a reaction. It happened to my brother only not long ago.

He went to Australia on a trip traveling around Australia, and had a chicken sandwich in Melbourne, got violently sick. So these are basically toxic food reactions. They can be cleared up. In fact, my sister-in-law went to Fiji when she got called there, and I think she got a bit sick in the tummy too. So I told her to take some Saccharomyces Boulardii, or SB, and also some charcoal tablets, and that fixed it up. So anyone can get them at any time.

Some people get these toxic food reactions more frequently. If you’re noticing that you get these spewing and pooing bugs, it doesn’t sound nice, but if it comes out both ends or if you get very loose in the tummy and you had been for a while since traveling, you really need a stool test because obviously you’ve got something that’s set up shop now in your gut that needs to get out of there. Okay? So that’s the first category. They’re toxic food reactions.

Second category are psychological or emotional based food reactions. Now these are not uncommon either. You need more experience to really detect these. And because I’ve seen patients for so long, I can generally pick it relatively quick in a person. If they’ve got a psychological aversion to a food, all you need to do is look back in the patient’s background. It could be when they were teenager, they had maybe anorexia or bulimia. They had a food kind of disorder and maybe now as an adult, they’re still worried about getting a fat butt or getting sick by eating a particular food.

So they’ll have set up this psychological reaction to a food. Now that can come through with disorder. It can also come through the psychological reaction can actually happen after the toxic food reaction. So some people get it like that guy, my brother, with a chicken salad sandwich. In some cases, for example, that person may never want to eat the chicken salad sandwich again. They’ll think, “No, I’m not going there again, not going to spew again. I had enough of that.” So they’ll avoid that food. My father had this.

In fact, in my book, it was unfortunate a mistake was made. It said that my brother had it, but my father, when I was a teenager, I don’t know if young people watching this one relate to it, but fondue, a fondue pot, hot pot of oil where you put food in and cook and then put it on your plate and then eat it. Well, my dad took a mushroom straight out of a hot pot and put it straight in his mouth and it burned the inside of his mouth. And I can remember for many years after, he would literally dry reach. If someone put mushrooms on his plate, he would gag. Psychological food reaction, okay? So first one is a toxic reaction. Second one, psychological.

And the third category is what you guys are probably thinking of. Okay? These are the nontoxic food reactions, right? Allergies don’t involve toxicity so much. They involve often the production of histamine. So you’ll have antibody IgE. Okay? It will hop onto a food and hang onto that. And even when that food’s gone, there’ll be a memory of that food still on IgE. Okay? Basically cells floating around the body. But on the other side of the antibody, there’s a little bag of tiny stuff called histamine. So whenever that food comes back in that person’s diet again and it recognizes that key and lock fit with that food, because the memories pattern still there, it will release that histamine.

And that can create itching, redness, stuff with the upper pallet, and you feel it, you want to get a brush in there and scrub your mouth, or tingling lips or burning lips. I get that occasionally with kiwifruit. If I Kiwi, Kiwi fruit, especially if I eat more than two in one day, on my lips will feel all funny or really weird. So I don’t eat that much Kiwi. It’s the only fruit I have some issues with.

So if we look at the nontoxic food reactions, we can split them into two. We can look more at the food allergy. Now when we hear the word allergy, we think usually of the type one response, so IgE mediated. Why? Because it’s quick. Okay? It’s like a bee sting. I got stung in the yard the other day again. It’s done regularly because, as you know, I keep bees. So I get stung on the ear. And I don’t really feel bee stings much anymore because I’ve probably had at least two or three dozen since the summer season started because I don’t wear gloves much around the bees much anymore. So you get the occasional sting, but you brush it off. So when an average person’s body gets subjected to a lot of venom over time like that, slowly, slowly that tolerance builds and they don’t feel so much anymore.

Same can be said for some foods, however. So how do you distinguish between an allergy, okay? Which generally people infer is IgE or type one response, an intolerance, which from where I’m sitting is a non immune mediated one because many people get the term food allergy and food intolerance mixed up. Some people say a food sensitivity is an IgG, or a delayed pathway. It’s still immune. And some people say that the allergy is a type one response, or IgE. Wrong. Anything that involves the immune system and food is an allergy. I don’t care what people say, it’s an allergic response regardless of the antibody. Even if it’s an IgG four antibody or an IgE, it’s still an allergy. So in my mind, it’s an allergic response. So food allergies and food intolerances are both nontoxic. They’re in the third group, so don’t get confused. Okay?

But the allergies involve antibodies and an immune response, whether it’s immediate or delayed. The intolerances generally will be something like a chemical, a lack of a digestive enzyme, or something more rare, something unusual. And remember, common things happen to people commonly. Well, That’s common sense, really, is it? So most people that I see fall into the allergic kind of response or the intolerant response, but a far majority are in the intolerance rather than the allergy. Many people believe they’ve got an allergy when in fact they lack a digestive enzyme. Many people think they got an allergy when in fact it could be a particular thing like tartrazine or benzoic acid, like a preservative in that food that could be causing them the intolerability of that food, but they don’t know it. And this is where experience counts people. All right?

So in this series of videos, I’m going to try to explain to you different concepts that I’ve learned over the years in terms of allergies and intolerances. So you better be able to go forward in knowing how to navigate your way through a lot of this BS online. There’s so much crap online regarding intolerances and allergies. Everyone’s got their own 5 cents to it, but a lot of it is just not really, in my opinion, the right kind of information.

Okay? Because it’s all like a washing machine, everyone’s just throwing everything on Google and just giving them the data, mixed it all up. All right?But that’s not how it is. So this video is just to explain, hello, I’m back. I’m back. And also I’m going to talk in this series about allergies and intolerances and give you a lot of information, little tips and tricks I’ve picked up over the years from patients, and ways to show you how to avoid a lot of the crap that many people go through. Okay?

It’s pretty basic, isn’t it? But I’m pleased to be back. 2020 is a whole new year. No more patients, but lots of education. New product development definitely coming out this year. And also travel, as I said, but the travel will also be pleasure for me but also profit for you guys because you’re going to learn different things that I’m keen to learn about myself, that I’ve reading books. But now I’m going to go out and meet some patients that I’ve sort of now known around the world and hopefully put a spotlight on a few people’s lifestyles, crazy lifestyles, crazy eating styles and things like that, and present that for 2020. So thanks for tuning in and stay tuned because we’re going into the series now on intolerances and allergies.