For decades I–and a bunch of clever and astute physicians, headed by Theron Randolph MD of Chicago–were proclaiming that chemicals in our environment were making people sick. I floated the term “human canaries” to describe those who were showing us that it wasn’t safe for us and I’m pleased the say the term has stuck.
This was not just a case of extreme chemical sensitivity. Chemicals seemed to disturb the immune balance and led to allergies. The poisoning of detox pathways in the liver and mitochondria meant that the effect of these xenobiotic chemicals was made worse over time.
Some luckless individuals couldn’t cope and went down, savagely sick with almost everything they breathed or came into contact with and the press howled slogans like “allergic to the 20th century!” (we used the term universal reactors).
I’m pleased to say that, with one notable exception, the press and TV went with my stories. They were concerend, even sympathetic.
But my colleagies and I were blasted by the blow-hard dinosaurs in the profession, which considered it madness that there could be any health problems from general food allergy, never mind environmental chemicals. One particularly vicious gang was what is now called the American Academy of Allergy Asthma and Immunology (AAAAI); they attacked anything and everything that was a threat to their income stream, with lies, abuse, fake science and even criminal invasions.
How ironic then that these same types are having to eat crow and admit that we were right all along! Moreover, chemical overload has been shown conclusively to cause and aggravate food allergies. We knew that: we called it the “spreading” effect.
In fact they are nowtrying to take a posture that “we knew this all along”. It’s reminiscent of the usual four stages of truth:
- First, it is ridiculed
- Second, it is violently opposed
- Third, it is possible, but where is the proof?
- Fourth: we knew that all, along, it’s self-evident.
This comes about from a study showing that the widespread use of pesticides and chlorine in drinking water is associated with an increasing incidence of food allergies, according to a study published in the December 2012 issue of the Annals of Allergy, Asthma, and Immunology.
Researchers from the Albert Einstein College of Medicine/Montefiore Medical Center, Bronx, New York, analyzed the records of a subset of participants aged 6 years old and older who had urinary metabolites of chlorinated phenols and allergen-specific immunoglobulin E levels measured as part of the National Health and Nutrition Examination Survey 2005-2006.
In addition, participants were asked to fill out a questionnaire about the use of pesticides during the previous 7 days.
In unadjusted analysis, the researchers found that the presence of 1 or more dichlorophenol metabolites in urine “was significantly associated with sensitization to food and environmental allergens. Food but not environmental allergen sensitivity was positively associated with the use of home pesticides and urban living.
Subsequent more extensive (multivariate analysis), after adjusting for age, sex, race, vitamin D levels, hay fever, asthma, urban or rural residence, and insecticide use, the researchers found a significant association between high levels of both dichlorophenol metabolites in urine and sensitization to food allergens (odds ratio [OR], 1.8; 95% confidence interval [CI], 1.2 – 2.5; P = .003).
However, they found no significant associations between dichlorophenol exposure and environmental allergens or between the place of residence and sensitization to food or environmental allergens.
Further analysis showed associations between food allergen sensitization and male sex, low vitamin D levels, self-reported allergies, home use of insecticide, and non-Hispanic black ethnicity.
The study lead scientists concluded, “Previous studies have shown that both food allergies and environmental pollution are increasing in the United States. The results of our study suggest these two trends might be linked, and that increased use of pesticides and other chemicals is associated with a higher prevalence of food allergies.”
[SOURCE: Ann Allergy Asthma Immunol. 2012:109;420-425. Abstract]