Stephen-Aegis included in an answer from last year the following quote:
This reminds me of a related comment I saw from Dr Art Ayers' Cooling Inflammation blog:
"Also remember that food "allergies" are usually food intolerances that are caused by lacking the bacteria needed to digest plant polysaccharides. In most cases, these intolerances are best overcome by persistent eating of the food with associated bacteria. For example, most people eliminate lactose intolerance by simply eating live yogurt for a couple of weeks. It is usually that simple, but both the food and new bacteria are needed for a normal gut bacterial community of hundreds of different bacterial species."
While other threads discuss gut health and probiotics and the like, I am wondering if Dr Ayers brings up an interesting point that maybe many people do not experiment with in the right way.
Most people try to eliminate the food associated with the allergy, believing that their body simply will never be able to handle that type of food... makes sense, right? But here, Dr Ayers is advocating that we might be able to beat it at it's own game, almost like ambushing it from the side by intentionally cultivating the right kind of gut bacteria specific to the allergic reaction.... actually beating the allergy.
Has anyone successfully done this?
My allium intolerance (which I developed as an adult) forced me to avoid all onions, garlic, leeks, chives, etc. for 8 years or so, even when eating paleo. Since I started using probiotics and digestive enzymes and adrenal support I suddenly seem able to eat them in small quantities without getting sick. It's amazing! Next up... GLUTEN?
"For example, most people eliminate lactose intolerance by simply eating live yogurt for a couple of weeks."
I'm not sure where Art gets this from, but it is definitely not true for me. No matter how many lactose-loving bacteria take up residence in my gut, I'll never be able to drink 2-3 glasses of milk a day like I could as a child.
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