Your Best Weapon Against Food Allergies and Food Intolerances | Chris Masterjohn Lite #71

By Adem Lewis / in , , , , , , , , , , , , , , , /

Got food allergies? Food intolerances? This is your best weapon. Hi. I’m Dr. Chris Masterjohn of And this is Chris Masterjohn Lite, where the name of the game is “Details? Shmeetails. Just tell me what works!” And today we’re going to talk about your best weapon against food allergies and food intolerances. You may have the perception that this is a bigger problem than it used to be. For example, when I was a kid, we didn’t hear about how it was dangerous to bring peanuts to school because of peanut allergies. And now we hear things like this. But it’s hard to know whether the problem is really increasing or we just hear about it more because we’re paying more attention to it. But we do have a pretty amazing piece of data showing that the incidence of celiac disease is truly dramatically higher now than it used to be. And that’s because we can take archived blood samples and apply the exact same diagnostic criteria used to diagnose celiac disease today to those archived blood samples. And what we find is that celiac disease is over four times higher today than it was a half-century ago. My suspicion is that food allergies and food intolerances in general are higher today. Why? Well, I think two factors that we can blame is that we have stopped eating liver, we’ve stopped taking cod liver oil, and for a very long time, although the egg is making a comeback now, we had taken eggs or at least taken the egg yolks off our plates. And when we look at what is it that allows us to healthily tolerate foods, our default healthy state of not having allergies and intolerances, we find that it is not simply the passive absence of a disease, but it is actually a very active process that depends on nutrients from these foods that we had for so long abandoned. In our intestines our immune systems are going to take particles of undigested food, bring them into centers of immune activity in the intestines, and train the immune system to tolerate those as food. To train them with the message that, “This is food; we do not mount an inflammatory response to this.” But in order for that training to work, we need to have the biochemical tools at the disposal of our immune systems. And the two most important biochemical tools are number 1, retinoic acid, which is a compound that we make from retinol, the form of vitamin A that’s found in animal foods, and the form of vitamin A that we can make from the carotenoids in colorful vegetables. And the second biochemical tool is prostaglandin E2, a chemical that we make from arachidonic acid, an omega-6 fatty acid that we find in animal foods. When we look at retinol and arachidonic acid in foods, retinol is found mainly in liver and cod liver oil with smaller amounts in egg yolks and dairy fat. Arachidonic acid is found mainly in liver and egg yolks. So losing liver and egg yolks from our dietary menus was probably two major factors that led to the increase in food allergies and food intolerances. Another important thing is that some of the most popular drugs in the world are the over-the-counter nonsteroidal anti-inflammatory drugs, or NSAIDs, such as ibuprofen, acetaminophen, and aspirin. These drugs, the NSAIDs, block the enzyme COX. That’s why they’re called COX inhibitors. They block the enzyme COX, that turns the arachidonic acid from the liver and egg yolks into the prostaglandin E2 that is used by our immune system to train to tolerate those foods. So, I also believe that the liberal use of NSAIDs is probably a factor in the development of food allergies and food intolerances. When I look at the evidence, I do think it’s possible that out of all those anti-inflammatory drugs, the safest one is aspirin. But I would prefer to say that we should avoid using these drugs in general, unless we have a real need to. For pain management, for example, we should try to maintain drug-free if the pain is just annoying. Go to these drugs only when it’s debilitating or when we’re managing a medical condition that needs it. So, what do we do with this? Well, I think preventing food intolerances is easier than fixing them. For preventing food intolerances, we want to raise our children from an early age eating liver once or twice a week and eating the yolks of eggs with an average egg consumption of one, two, maybe even three a day, especially going into adulthood. It doesn’t have to be every day, but to work them in in an average in those amounts. And then stay away from unnecessary use of the NSAIDs. To fix a food intolerance, I don’t know that I have the answer to this, but the first thing that I would try is take the things that you can’t tolerate out of your diet. And in the case where you’re managing a serious medical condition like celiac disease, it may have to stay out forever. In the case where something like anaphylactic shock is a potential consequence of the food allergy, it may have to stay out forever. But if the responses are something more tolerable and manageable where you feel safe experimenting, then after a time with them out of your diet and implementing the preventative course of action that I just described, then I would work them back in in small amounts after some months or maybe even years away from those foods, when you can, in a predigested form. For example, if you have a problem with nuts, try soaking them and sprouting them; pay attention to the difference between raw and roasted. If you’re dealing with grains, try using sourdough grains, long-fermented grains, and so on. And see if you can work them in. If not, then it’s better to keep them out of your diet than to force your body to try to consume something it can’t tolerate. But with the time away, working them in in small predigested doses after doing what you can to provide the tools to your immune system to train for tolerance, I think is the best approach. This episode is brought to you by Ancestral Supplements. Our Native American ancestors believed that eating the organs from a healthy animal would support the health of the corresponding organ of the individual. Ancestral Supplements is a nose-to-tail product line of grass-fed liver, organs, bone marrow, and more. All in the convenience of a capsule. For more information or to buy any of their products, go to This episode is brought to you by Testing Nutritional Status: The Ultimate Cheat Sheet. Everything you could ever need to know to optimize your nutrition all in one place. Easier to find and use than ever before. Get your copy at Use the code LITE5 to get five dollars off. That’s all capital, L I T E, the number 5. LITE5 to get five dollars off. The audio of this episode was enhanced and post-processed by Bob Davodian of Taurean Mixing. You can find more of his work at All right, I hope you found this useful. Signing off, this is Chris Masterjohn of This has been Chris Masterjohn Lite, and I will see you in the next episode.

26 thoughts on “Your Best Weapon Against Food Allergies and Food Intolerances | Chris Masterjohn Lite #71

  1. Are modern eggs safe given that most egg layers are "vegetarian fed" meaning they eat soy and corn and therefore isoflavones (phytoestrogens) are concentrated in the yolks?

  2. Arachidonic acid is synthesized in humans from linoleic acid, right? Is there reason to suspect that adding liver to your diet a couple times per week would significantly increase the amount of AA in the body and the conversion of AA to PGH2?

  3. Wow that's interesting, didn't hear about that before. Thanks for sharing! Actually ordered some organ meats including liver today and I planned on trying egg yolks again. I guess one could argue that overconsumption and too much stress for too long from various sources (mental, emotional, physical, thermal, electromagnetic, nutritional, dehydration, lack of sleep, mold, pathogens,…) can contribute too.

    Strength and Love,

  4. Interesting! My grandmother was convinced that taking Celebrex caused her macular degeneration…she couldn't find anyone who believed her.

  5. The gluten allergy is very fascinating. There are more discoveries now. When the Asian people did start to eat bread, instead of rice, then we discovered new symptoms for gluten related allergies. The gluten allergy is not for the celiac people only. It can be also just creating skin rash or pimples in some people.

    Major symptoms can be skin rash, nerve inflammation, chronic joint pain, stiff neck, itchy beard, etc.. The tolerance to gluten is different in all people, this is why it's so hard to diagnose and understand.

  6. A lot of intolerances are from biogenic amines, like histamine and tyramine. A genetic lack of DAO enzyme can cause this. increasing butyrate is a good idea for this in the form of resistance starch as well as mono fats like olive oil and macademia nuts.

  7. Chris, I'm eating three eggs (from pasture-raised chickens) each day; should these (along with a diet with significant leafy greens and vegetables) provide sufficient retinol and arachidonic acid to allow my body's immune system to work optimally?

  8. I’ve eaten two eggs almost daily and ended up developing a very bad egg intolerance. I get intense pain, gas, bloat, diarrhea, nausea, vomiting, chills, and sweats that lasts up to six hours….this is the fourth food I’ve apparently over eaten to the point that I’ve given myself an intolerance. Pineapple, avocado, bell pepper, now eggs. I enjoy eating healthy but feel like it’s killing me. It’s very frustrating as processed junk never upsets my stomach. I feel lost. I’m going to order some of these supplements And hope for the best. Thanks.

  9. 8 years ago I started taking NSAIDS for 8 weeks after giving birth. I started having severe gastritis, spiking my blood pressure very high. I tried fasting, but I was already deficient and depleted, so I had to eat. Today, I still suffer because I can’t digest well, got diagnosed with diverticulosis, gallstones , fatty liver, and still have the gastritis with hypertension. I react to almost every food. I don’t now if I’ll ever heal my gut and blood pressure because I had this for so long. Don’t know what to do at this point 🤷🏻‍♀️

  10. WRONG! It’s thanks to our payed off government from Monsanto who sprays everything with Glyphosate! Glyphosate stops our stomachs from producing stomach acid (look up MITs Stephanie Seneff interviewed by Jeffrey Smith on Glyphosate) therefore the proteins are not able to break down and be digested so undigested proteins are seeping out of the small intestines causing leaky gut and celiac disease

  11. What about natural anti-inflammatory foods and herbs like curcumin, boswellia, bromelain, ginger? Are they also blocking cox? And should we skip them too? Thanks.

  12. Hey Chris, Ancestral Supplements says their suggested dose of 6 beef liver capsules is equal to 1 oz of beef liver. Would you suggest this amount daily? Or should it be less if taking beef liver every day? Thanks!

  13. All carbohydrate gives me joint inflammation in my left hip…. This means I can only consume animal products.
    What can I do to fix this Chris Masterjohn?

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