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Leaky Gut Syndrome

The ALCAT test identifies delayed or hidden food allergies in various biological pathways

In analyzing the causes of food intolerance, we see that food passes through the intestinal wall then enters the portal circulation, which then passes through the liver.  Toxic components are modified in the liver during a two phase process; transformation and then conjugation with other molecules that allow them to be eliminated from the body.  Those toxins that go through the first phase are called toxic intermediates, and they can be more damaging to the body than the original toxin.  If the second phase of conjugation cannot keep up with the first phase, then some of these toxic intermediates enter the general circulation.  Here the immune system cells take a crack at them.

3 Major factors contribute to this process

Leaky gut syndrome:  can occur with irritation, an imbalance in the type of micro organisms in the gut, an underlying allergic condition and a deficiency in a protective antibody called secretory IgA.  When the immune system gets cranked up, the adrenal glands will produce more cortisol.  Excess cortisol can cause both gut hyperpermaeability and a deficiency in secretory IgA antibodies.  Thus stress which raises cortisol levels, can also contribute to food sensitivities in this way.  Stress also weakens the immune system in other ways.  Whatever the cause, incompletely digested food particles are more likely to activate the immune system than are fully digested food particles.

A slow or deficient detoxification pathway:  fails to eleimate toxins, which are the then dealt with by the immune system cells.  A detoxification pathway may be overwhelmed because there is too much toxin to handle.  This occurs because a certain detox enzyme is deficient.  Just as a deficiency in a digestive enzyme makes it difficult to digest a certain food, as when lactase deficiency inhibit diegestion of lactose, a detoxification enzyme defiency makes it difficult to impossible to break down a dietary toxin.  Many detox enzymes require cofactors: micronutrients, such as vitamins and minerals.   This is sound in the soil from where the food is raised.  If it’s not in the soil, then it’s not in the diet.

A genetic predisposition to react to a particular food substance:  Some genetic tendencies are associated with place of origin.  For example, compared to Caucasians most Japanese do not have as much alcohol dehydrogenase, the enzyme that breaks down ethyl alcohol in alcoholic beverages.  Americans of African and Asian heritage are also more likely to produce less lactase than do those of northern European (Caucasion) descent.

 

Reference:

Wikipedia 

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