Section 2 Of Part 2: Could IgA and IgG Antibody Mediated Reactions To Foods Cause Amyotrophic Lateral Sclerosis (ALS) Or Lou Gehrig’s Disease?
This is section 2 of part 2 (of a 5 part series). In this section of part 2, we will discuss how IgA and IgG mediated reactions to foods could cause ALS symptoms.
There are five classes of antibodies that are present in our bodies, IgA, IgD, IgE, IgG and IgM. With a gluten intolerance, IgA and IgG mediated antibody reactions are responsible for autoimmune related tissue damage. Initially, the antibodies react to gluten and then cross react with other areas of the body leading to a variety of symptoms.
Naturopathic doctors recognize that we can also have IgA and IgG mediated reactions to other foods as well (not just gluten). Like gluten intolerance, the tissue damage can occur throughout the body with many possible symptoms. There are blood tests available to test for this type of reaction, however, many people are unaware that this is available and it often isn’t promoted by medical doctors or allergists who usually only believe in IgE mediated reactions to foods. I’m not sure why many in the medical field hold on to this belief that antibody reactions to foods can only be IgE mediated. To me, it seems reasonable to suspect that IgA and IgG mediated reactions can occur against other foods as well, just like it does in a gluten intolerance. Perhaps, the lack of awareness about gluten intolerance (only approx. 3-5% are diagnosed) contributes to this belief. Once everyone with a gluten intolerance is diagnosed, likely everyone will realize that other antibodies can react to food, just like the IgE antibodies.
With this in mind, if IgA and IgG antibodies can react against gluten and cause an autoimmune response and disease, then why couldn’t IgA and IgG mediated reactions against other foods cause an autoimmune response and disease process. Perhaps, a gluten intolerance does cause ALS symptoms in some people. In others, reactions against other foods may be responsible. As well, some may have both a gluten intolerance and other reactions to foods. I think people with ALS should consider this possibility and that researchers should do clinical trials looking at this possible association. ALS patients do not have a lot of time to spare.
Testing for IgE mediated reactions to foods may be helpful as well.
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The rest of Part 2, along with parts, 3, 4, and 5 will follow in the next 2-3 months.
5 Part Series
Part 2 Of 5 Part ALS Series: How Could A Gluten Intolerance Cause Amyotrophic Lateral Sclerosis (ALS) Or Lou Gehrig’s Disease? (see 8 sections of Part 2 below)
Section 1 of Part 2: How Could Antibody Reactions Against Transglutaminases Contribute To ALS
Section 2 of Part 2: Could IgA and IgG Mediated reactions To Foods Contribute To ALS Symptoms
Section 3 of Part 2: Could Glutamic Acid And Aspartic Acid Contribute To ALS Symptoms
Section 4 of Part 2: Abnormal Neurological Findings With A Gluten Intolerance
Section 5 of Part 2: Can Nutrient Deficiencies Contribute And How is This Associated With A Gluten intolerance?
Section 6 of Part 2: Are There studies Showing An Association Between Gluten And ALS?