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Posted August 2, 2011: by Bill Sardi
Don’t expect allergists to address that question. A resolved allergy problem is not a returning customer. Chronic allergies feed the allergy care system where these problems are generally treated by avoidance or as a drug deficiency.
So why do some kids have food allergies and others don’t? While modern medicine takes decades to figure this out, there are some hints in the medical literature as to why.
A recently published survey found more food and environmental allergies among children and adolescents with low vitamin D blood levels. A blood level, below 15 nanograms per milliliter of blood, which is abject vitamin D deficiency, increases the risk for peanut allergy by 239%, ragweed by 183%, oak by 475%. Eight other common allergies were associated with low vitamin D levels. You can read the abstract of this report here.
The link between low vitamin D levels and food allergy is further supported by a recent study conducted in Australia, a country that has been taught to be phobic over sun exposure due to the risk for skin cancer. The study found that children born in autumn/winter (when there is less sun exposure) were more likely to have food allergies, particularly peanut and egg allergies.
To further corroborate the link between vitamin D insufficiency and childhood allergies, when kids are supplemented in early life with vitamin A & D mixed in peanut oil, this does not seem to provoke allergic sensitivity to peanuts. The vitamin D is obviously protective. In fact, if vitamin A&D was mixed in a water-soluble form rather than in peanut oil, this increased the risk for asthma. This has been known since 1999. © 2010 Bill Sardi, Knowledge of Health, Inc. Not for posting on other websites.
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