allergies—Histamine is an important protein involved in many allergic reactions.
An antigen must first be attached to cell surface receptors on mast cells. This
triggers a response that often includes the release of histamine. Most allergies
involve the release of histamine and other pro-inflammatory substances.
Allergic reactions typically have an adrenal component. cortisol, one of the
primary hormones produced by the adrenal glands, is a strong anti-inflammatory
agent. Thus proper adrenal function plays an important role in mediating the
histamine release and inflammatory reactions that produce the symptoms
experienced with allergies. A vicious circle occurs with adrenal fatigue and the
tendency to experience allergies. The more histamine that is released the harder
the adrenals have to work to produce more cortisol, thereby the more fatigued
the adrenals become, which in turn increases allergic inflammation. With the
extreme nature of kundalini it makes sense to take whatever toll we can off our
adrenals by reducing our food allergens and avoid environmental conditions of a
toxic or inflammatory nature. Cortisol is inflammatory in the brain, while anti-
inflammatory in the body. For a adrenal support program read—Adrenal Fatigue:
the 21st Century Stress Syndrome by Dr. James Wilson.
The carbohydrate digesting enzyme amylase is a natural IgG histamine
blocker, which stabilizes mast cells and basophils that release histamine at the start
of an inflammatory response. The excessive consumption of carbohydrates will
chronically deplete amylase thereby increasing histamine-related health problems
such as allergen reactions and sinus headaches. Relief can be achieved through
reducing carbohydrate consumption and using plant-based enzymes with meals.
Chronic carbohydrate consumption creates stress which exhausts the adrenal
glands and the immune system, leaving the body open to attack. Enzymes normally
break down allergens into smaller components in order to eliminate them without
stressing the body. Allergic symptoms arise when there are inadequate enzyme
reserves in the body, so histamine is released rather than enzymatic breakdown of
the allergens.
When we eat carbohydrates, a small amount of digestion takes place as we
chew through the actions of the enzyme amylase, which is found in the saliva.
However in the stomach, food is bathed in hydrochloric acid, which inhibits
starch digestion until food exits the stomach and enters the small intestine. Most
complex carbohydrate digestion takes place in the duodenum, which is the section
of the small intestine which adjoins the stomach. Here another key enzyme called
alpha-amylase, joins with hydrochloric acid to breakdown the exceptionally long
starch molecule into its component parts: first into sugars called dextrins, and then
into glucose. Reduction in amylase levels is associated with insulin resistance and
glucose intolerance. Insulin plays a major role in the control of pancreatic amylase
biosynthesis. The development of severe insulin resistance (hyperinsulinaemia) is
associated with impairment of amylase-gene expression and reduction in glucose
metabolism.
Pancreatic enzymes are released in response to histamine, as a protective
measure against ingestion of allergens and pathogens. If a prolonged awakening
includes periodic release of histamine during the alarm/activation phases, this