The test to determine your levels of BAFF, PAF and your food profile


29212289_mWhen reading a thermometer, one can immediately tell whether or not there is a fever. If the temperature is high, certain measures tend to be taken; if it is not that high, other measures are preferred.

Today, more advanced tools exist to evaluate the body levels of inflammation, which allow taking the right therapeutic choices.

Being able to measure BAFF and PAF (and other cytokines in the future) through Recaller and BioMarkers tests represents an important step forward in the development of medicine.

Like reading a thermometer, the values ​​of these cytokines can suggest the right directions at the right time and help deciding the food program most appropriate to each case.

According to the latest evolutionary theories, inflammation is one of the oldest (and most effective) processes, by which our body responds to different external triggers and promptly sends alarm signals.

Increased levels of inflammation are always triggered by viral infections, pollution, stress, a fit of rage, lack of sleep, a wrong diet or the contact with allergens, which one has become sensitive to.

Some of these aspects can be easily changed in everyday life, while others are a bit more difficult to modify: if living in Milan, for example, little can be done against pollution, while it is always possible to change the way we eat, to set our body at its best to operate.

Increased inflammation does not automatically cause the onset of symptoms, which only appears at passing of a threshold level, therefore acting as an alarm signal.

For this reason, evaluating the levels of food-related inflammation has proved to be an increasingly important aid in treating numerous inflammatory diseases, in order to define the appropriate therapy.

Undertaking one of the tests currently used to measure food-related inflammation, that is, Recaller and BioMarkers, not only allows identifying the levels of the most important cytokines, but also which great food clusters have been overused.

This is possible by dosing type-G immunoglobulins specific for aliments. Thanks to the most current studies, these values can in fact be interpreted according to an innovative standard, which does not take into account the old and outdated concept of “antibody-against- something”, but instead it acknowledges solely their function in recognising food antigens and in representing indicators of the amount taken.

Choosing a weekly rotation diet, defined according to the individual food profile, is aimed both at reducing inflammation and at increasing the threshold level, which represents nothing more than the expression of our body’s ability to adapt to the outside world.

Studying the great food clusters, instead of a single aliment, is supported scientifically also by one of our studies, presented during FAMM 2013 meeting in Nice, which showed the existence of five great food clusters. Our immune system responds in a similar manner to aliments belonging to the same group.

Great food clusters are population-specific: for example, while Italians are more wheat-, milk- and yeast-intolerant, Chinese are more sensitive to the rice, soybeans and corn groups.

This represents one of the most important innovations in the field of food-related reactions. Finally, we can make use of the ability to effectively measure what for years has been defined low-grade inflammation, which cannot be adequately defined by clinical values ​​such as ESR and CRP.

Dosing inflammatory cytokines such as BAFF and PAF provides very important additional data, which allows the correct evaluation of the inflammatory status of each individual while assessing its time course and addressing the treatment. These two cytokines have been described by Finkelman and Lied as the link connecting food IgGs to clinical symptomatology when talking of non-IgE mediated food-related reactions.

Healing is then possible through a rotational diet, which helps recovering the immunological tolerance, and through the support of food supplements, which offer significant benefits towards the re-discovery of a varied, pleasant and complete diet.

Integration of natural anti-inflammatory substances has proved to be often helpful and effective, for example Perilla oil and Blackcurrant oil (Ribilla Zerotox), Turmeric, Inositol, many probiotic and enzymatic products, suitable to improve digestion of food antigens.

In our practice, we design individual therapeutic programs to help recovering food tolerance, while integrating all the appropriate instruments to heal.