Brain Allergies 77exposed as a fraud” was their headline response. It featured a street shot of
me stepping into my Mercedes car, as if that made me some kind of crook
preying on the sick and helpless. Years of trouble followed this abusive
story. But what sickened me most was their willingness to ignore the true
recovery and its implication for others, just to justify their political tirade.
In what sense was the cure a “fraud”? Did Angela pretend to talk?
Did her mother fake the reports that her daughter had begun speaking after
eighteen years?
Again I am pleased to return to this case because it makes the same
point as Susan’s: out there may be many millions of people, imprisoned inside, because
food allergy and intolerance is inflaming their brains and preventing proper cognitive
function.
Neurotransmitters
All this was twenty years ago or more. I am relieved that science has
somewhat started to move on this.
There are good biochemical reasons why the brain should be
especially susceptible to the toxins of allergy reactions. The brain is the
only organ in the body that cannot control cell wall permeability. Moreover
it seems that food substances can provoke inappropriate levels of on-
board morphine-like substances, called endorphins. Food peptides (small
proteins) can behave in the same way. These were first reported by Christine
Zioudrou, et al. who dubbed such peptides “exorphins.” Between the two,
food reactions can certainly induce a drug-like haze, inducing a form of
stupor, which is seen as fatigue, woolly brain, autism and other learning
disabilities. Naturally these “on-site” drug reactions can cause inappropriate
stimulation too, leading to aggression, hyperkinetic syndrome and even
violence.
Further elucidation of this issue has been provided through the
extensive work of Fukudome and Yoshikawa, published over the last decade
[Fukudome S, Yoshikawa M. Opioid peptides derived from wheat gluten:
their isolation and characterization. FEBS Lett. 1992 Jan 13; 296(1):107-11.]
who have identified and characterized five distinct exorphins in the pepsin
digests of gluten. Eight distinct exorphins have also been identified in the
pepsin digests of milk [Mycroft, FJ, et al. MIF-like sequences in milk and
wheat proteins. N Engl. J Med. 1982 Sep 30; 307(14):895].
Frank Dohan has become well known for his contention that
exorphins are a major factor in schizophrenia [Dohan, F. C. Genetic
hypothesis of idiopathic schizophrenia: its exorphin connection. Schizophr
Bull. 1988; 14(4):489-94.]