The pancreas is a long, narrow gland which stretches from the spleen to about the middle of the duodenum. It has three main functions. Firstly, to provide digestive juices for everything that goes through the duodenum. These digestive juices contain pancreatic enzymes in an alkaline solution to provide the right conditions for the digestive process to be completed in the small intestine. Secondly, the pancreas produces insulin, the hormone which controls blood sugar by the metabolism of sugar and other carbohydrates. Thirdly, it produces sodium bicarbonate to neutralize acids coming from the stomach and so provide the right environment for the pancreatic enzymes to be effective.
Many people with food and chemical allergy problems have an inability, either to produce a certain enzyme, or to produce enough enzymes for the digestive process to work effectively. In conjunction with this is an inability to produce enough sodium bicarbonate essential for the pancreatic enzymes to function properly. As a result, partially digested peptides (protein particles) are absorbed into the bloodstream and attach themselves to other proteins, thereby inducing further allergic reactions. The inflammation in the system, resulting from continuing allergic reactions, can focus on a ‘target’ organ, causing injury and, finally, serious disease. This can often happen to the pancreas, thus the initial malfunction may, not only accentuate an allergic response, but may also lead to further inflammation of the pancreas itself.
Clinical ecologists have discovered that production of insulin by the pancreas is directly related, not only to the intake of carbohydrates, but also to the ingestion of all types of food. They have also noticed that insulin production is altered by allergenic foods. Accordingly, this abnormal insulin reaction can be used to identify the offending allergen, by giving a person a standard dose of the suspected food, or chemical, and observing his blood sugar level after a measured time.
The pancreas therefore is an important organ in the mediation of both addiction and allergy. Very often it is the first organ in the body to be significantly affected by any allergen.
The small intestine is a narrow tube, about six meters long, which empties into the large intestine or colon. It is a vital organ of the body as it carries out most of the digestive processes.
After being mixed with hydrochloric acid in the stomach, food passes through the duodenum into the small intestine. Here, enzymes secreted by the intestinal wall set about the biochemical process of breaking down the food into its various chemical components. Absorption of these components then takes place through the villi, which are tiny finger-like projections in the intestinal wall. In this way the body receives its essential nutrients of vitamins, minerals, amino acids and enzymes.
Food allergy problems usually cause some damage to the small intestine. In the case of grain allergies, this can be serious and even result in death, through intestinal cancer. At best, damage to the villi and intestinal wall will cause malabsorption: a reduction in absorption of essential nutrients. This leads to exacerbation of the allergy problem with further food intolerance developing. The intestinal wall becomes porous and allows undigested food particles to enter the blood stream, causing further havoc to a floundering immune system. Eventually, a complete breakdown in health can occur.