The FDA’s Top 8 Allergens

top 8 allergens

Allergies are the fifth most common chronic disease in America with an estimated 60 million people suffering from one or more types of allergies.  There are 8 foods identified by the FDA that account for 90 percent of all allergic reactions!

Dairy, eggs, fish and seafood are the FDA’s top 4 allergens and are best avoided because they feed bad bacteria in the gut that brings on inflammation and allergies. Tree nuts and peanuts are #5 and 6– these “foods” are actually seeds meant to grow plants and are not supposed to be eaten.  They are high in fat and pro-inflammatory Omega-6.  Nuts and seeds should be eaten sparingly, or not at all if you have allergies to them. Wheat and soybeans are #7 and 8, but most all wheat and soybeans grown in the U.S. are GMO using the toxic, carcinogenic chemical glyphosate which is probably the actual cause of allergies, not the actual wheat or soybeans. You could try organic wheat and soy products to see if you still get an allergic reaction, unless your reaction is severe and then you should be cautious.

FDA’s Top 8 Allergens identified by law are:

1. Milk/Dairy – In addition to immediate reactions like asthma, wheezing or abdominal cramps, dairy products also cause mucus, high cholesterol, type 1 and type 2 diabetes, cancer, heart disease, acne, arthritis, osteoporosis, and more.

2. Eggs – In addition to immediate symptoms like dizziness, eggs also cause high cholesterol, high blood pressure, heart disease, diabetes, and cancer. Eggs are “hidden” in many foods such as baked goods, pudding and custard, ice cream, salad dressings, mayonnaise, pasta, pancakes, waffles, donuts, and other foods. Also people with an egg allergy cannot take flu shots.

3. Fish (e.g., bass, flounder, cod, etc.) – In addition to immediate symptoms, eating fish can cause high blood pressure, high cholesterol, heart disease, diabetes, and cancer.

4. Crustacean shellfish (e.g. crab, lobster, shrimp, etc.) – In addition to immediate symptoms like anaphylaxis, shellfish also causes high blood pressure, high cholesterol, heart disease, diabetes, and cancer.

5. Tree nuts (e.g., almonds, cashews, walnuts, pecans, etc.) – In addition to immediate reactions, nuts have too high a ratio of pro-inflammatory Omega-6 fatty acids vs. good Omega-3. Walnuts have the lowest ratio, making them the best choice. Eating tree nuts can trigger cold sores and exacerbate herpes.

6. Peanuts – The number of children in the U.S. with peanut allergy has more than tripled since 1997.  Peanuts are highly contaminated with pesticides with the USDA Pesticide Data Program finding 8 pesticides in peanut butter including Piperonyl Butoxide.  Peanuts also contain aflatoxin, a potent carcinogen produced by molds which also grow on corn, milk, walnuts, pistachios, Brazil nuts and cottonseed.

7. Wheat – Gluten, the protein found in wheat, is a gluey substance that can wreak havoc on your immune system and intestinal tract.  Wheat is also heavily sprayed with the toxic herbicide, glyphosate, before harvesting.

8. Soybeans – Genetically modified (GMO) soybeans contain the toxic herbicide Roundup, a known carcinogen and neurotoxin which disrupts gut bacteria crucial to the immune system. GMO crops have been linked to autism, ADHD, acidosis, IBD, colitis, Leaky Gut Syndrome, autoimmune diseases and more. The primary way that people eat soy is by eating the animals that were fed the GMO soybeans. On the other hand, organically grown soybeans shouldn’t cause allergic reactions.

The foods listed, and any ingredient that contains protein derived from one or more of them, are designated as “major food allergens” by the Food Allergen Labeling and Consumer Protection Act (FALCPA).  To help Americans avoid the health risks posed by food allergens, Congress passed the FALCPA in 2004. The law applies to all foods whose labeling is regulated by FDA, both domestic and imported.

The Food and Drug Administration (FDA) regulates the labeling of all foods, except for: poultry, most meats, and most alcoholic beverages.  Even though chicken and meat are foods, for some reason the government has put the U.S. Department of Agriculture (USDA) in charge of regulating production of meat. But this creates a blatant conflict of interest because while the USDA is tasked with regulating the meat industry, it also has the role of promoting it!

If the FDA regulated the labeling of poultry, meat and alcohol, these substances would undoubtedly also be listed as top allergens for the following reasons:

Alcohol (and refined sugar) –Alcohol is the most refined form of sugar making it intoxicating. Drinking alcohol can cause rosacea (skin inflammation), liver damage, and cancer.  Sugars and syrups can cause nasal congestion, watery eyes, stomach aches, yeast infections, and more.

Poultry – Chicken is a major source of arsenic, sodium, and salmonella bacteria leading to over one million food poisonings per year.  It also causes influenza (the flu), bladder infections, constipation, acid stomach, leukemia, myeloma, amyloidosis, heart disease, diabetes, cancer, high blood pressure, high cholesterol.

Meat – contains e. Coli, salmonella and listeria among countless other toxic pathogens. Eating meat can cause high cholesterol, high blood pressure, acid stomach, constipation, heart disease, diabetes, cancer, autoimmune diseases, as well as infectious diseases such as measles, colds and flu, strep throat, pneumonia, ear infections, diarrhea, hepatitis, STDs, norovirus, and more that originate in chickens, pigs, cows, and fish.

Harmful substances in meat, poultry, fish & dairy from A-Z

Acid Fat Nitrites/Nitrates
Ammonia Feces Pesticides
Antibiotics GMOs Pink Slime
Arsenic HCAs & PAHs Purines
Atrazine Heme Iron Salmonella
Bacteria Hormones Saturated fat
Carbon IGF-1 Sodium
Cholesterol Leukemia Staphylococcus
Dioxins Listeria Streptococcus
Drugs Meat Glue Sulfur
Dyes Mercury Viruses
E. coli Neurotoxins Zeranol

Acute allergic reactions can include:

Asthma Coughing or wheezing
Hives Dizziness, lightheadedness
Flushed skin or rash Swelling of throat, vocal cords
Tingling in the mouth Difficulty breathing
Face, tongue, or lip swelling Loss of consciousness
Vomiting and/or diarrhea Anaphylaxis
Abdominal cramps Death

Even if you don’t experience immediate (acute) allergic reactions to the Top 8 Food Allergens identified by the FDA, it is best to steer clear of these allergy-prone foods (with the exception of organic soybeans) because they cause chronic inflammation leading to weight gain and chronic diseases.  If you don’t suffer immediately from hives, itching, asthma, etc. you may suffer the longer-term effects of inflammation which include acid stomach, back pain, headaches, acne, psoriasis, eczema, rosacea, cold sores, sinus congestion, and many other complaints that are signs of allergy.

Gluten & Celiac Disease

Celiac disease is an autoimmune disorder caused by eating animal protein in which the body mistakenly reacts to gluten, a protein found in wheat, barley and rye, as if it were a poison. When someone with celiac consumes gluten, the immune system reacts by destroying the part of the small intestine that absorbs vital nutrients. If you have celiac disease you won’t be able to eat some plant-based, meatless alternatives that contain wheat gluten.  Always check the labels.

80 different Autoimmune Diseases afflict a staggering 1 in 6 Americans, according to the American Autoimmune Related Diseases Association (AARDA).  An autoimmune disease develops when the immune system, which normally defends the body against disease, decides healthy cells are foreign and attacks them.

The body recognizes animal protein as being a foreign invader because it is similar to human protein.  As a result, the immune system attacks healthy body cells. Depending on the type, an autoimmune disease can affect one or many different types of body tissue. It can also cause abnormal organ growth and changes in organ function.

Molecular Mimicry

The theory of molecular mimicry suggests that common pathogens, mostly viruses and bacteria that originate in animals, touch off autoimmune diseases when a person’s immune system confuses foreign proteins with the body’s own proteins. When immune system agents attack the pathogen, they also attack the body they are intended to protect.

Article by Christine & Sonny Gray

Buy the book:  Malibu Diet: Have a Summer Body All Year

More information: How to Fly Safely With Food Allergies

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