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Kefir May Protect Against Some Food Allergies

Posted Sep 23 2008 12:00am

An unhealthy intestinal ecology is a potential vector for food allergies and sensitivities. The ecological balance of intestinal bacteria is primary for maintaining a healthy immune response in the gut and for the integrity of the intestinal mucosal barrier, that is crucial for keeping toxins and antigens from “leaking” through.
In my experience, individuals that suffer form food allergies and sensitivities, always have some measure of compromised intestinal ecology (dysbiosis & candida), a weakened gut immune system, and some leaky gut. Once we are able to restore a healthy ecology, build gut immunity, and repair a leaky gut, food allergies and sensitivities are minimized or disappear completely.
One of the best ways to restore a proper ecology to the gut is by implementing fermanted foods that are rich in cultures. Kefir is one of the best sources of the beneficial organisms that improves the intestinal milieu. Now a recent study documents that kefir could be a promising food in the prevention of allergies. Read more…

Kefir is a fermented milk drink made from live bacteria cultures which is credited with having a long history of health benefits.
Research published by the Society of Chemical Industry reports kefir contains bacteria which could help reduce allergic responses. the research indicated that feeding babies kefir may help to protect against some food allergies. According to the research, the milk drink inhibits the allergen specific antibody Immunoglobulin E (IgE). IgE is involved in immune responses to inactivate organisms that might cause disease. Tests found that the amount of Ovalbumin specific IgE was reduced by three times when the milky drink was fed to mice. Ovalbumin is allergenic protein found in egg white which cause most allergies in young children. However, in the presence of allergens, it can also activate cells responsible for the release of histamine, a chemical which stimulates allergic responses, such as inflammation and constriction of airways.
Ji-Ruei Liu, who led the research at the National Formosa University in Taiwan, said: “In the future, maybe we can screen out the certain components (bacterial strains or bioactive peptides) from kefir and utilize them in medicine.”

Excerpts from a BBC news story

Abstract

“The anti-allergenic properties of milk kefir and soymilk kefir and their beneficial effects on the intestinal microflora”

Je-Ruei Liu, Sheng-Yao Wang, Ming-Ju Chen, Pei-Ying Yueh, Chin-Wen Lin

Je-Ruei Liu, Sheng-Yao Wang, Ming-Ju Chen, Pei-Ying Yueh, Chin-Wen Lin
1Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
2Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
3Council of Agriculture, Executive Yuan, Taipei, Taiwan
email: Je-Ruei Liu (jrliu@ntu.edu.tw)

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