since early childhood. Accordingly, the reactions they cause occur frequently although they are usually not easily recognizable as milk or wheat allergies.
It is one phenomenon of our present times that scientific medicine still ignores the actual interrelations despite tremendous investment into major and extensive research for neurodermatitis, colitis, etc. Doubtlessly, the main reason for this is the unreliability of traditional test methods with regards to food allergies. A negative test result seems to be enough to prohibit any further deliberations as to whether or not it might be an allergy.
Why are the interrelations so difficult to recognize in the case of chronic allergies? The one term central to this issue is masking.
The American physician, Herbert Rinkel recognized this phenomenon and, very fittingly, coined this term after having dramatically experienced it himself. One of his students, Richard MacKarness, tellingly describes Rinkel's experiences in his book Allergie gegen Nahrungsmittel und Chemikalien (Allergies to Foods and Chemicals) (1986).
As a medical student, Rinkel had little money. Over the course of several years, his main diet consisted of eggs, which his father, a Kansas farmer, sent him in large quantities to help save money. Rinkel became increasingly unwell. He developed an unusually heavy nasal catarrh with unbelievable amounts of mucus that ran from his nostrils. Sometimes, Rinkel says, “it even went all the way to the floor.”
After reading a publication by Rowe he thought that his chronic symptoms may be caused by a food allergy. Eggs immediately came to mind. He ate six eggs as quickly as possible and expected an acute reaction to confirm his theory that he was sensitive to eggs. Nothing happened. On the contrary, he felt better than before. He gave up. For a while Rinkel forgot about his egg allergy theory. Four years later, after some in-depth study of allergies, he tried a different approach. He eliminated eggs from his diet. Several days later he felt significantly better.
Five days after he stopped eating eggs it was his birthday. His wife baked him the usual birthday cake. Ten minutes after eating one piece, Rinkel became unconscious and did not recover for several minutes. He surmised that, “he must have been extraordinarily sensitive to some ingredient in the cake.” Questioning his wife, he was told that she used three eggs in the cake batter. He concluded that he had become hypersensitive to eggs after not having had any for five days. Therefore, even the tiny amount of egg contained in the small piece of cake he had eaten caused the severe allergic reaction.
Fascinated by this idea, Rinkel repeated the experiment. On the fifth day, after having abstained from eggs, he ate a small amount of egg and suffered another severe allergic reaction! Following that episode, he developed a test method for masked food allergies. He wanted to publish his experiences in the Annals of Allergy, but was perfunctorily rejected. Upset about the arrogance of the established scientific community, he decided to develop the test method in great detail, only then introducing it to the public.
For 8 years he conducted 20 000 individual food tests on his patients and published his absolutely convincing results (Rinkel 1944). That was 60 years ago (!)—allopathic medicine still knows nothing of them!
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