Sugar Allergies - Understaning the Impossible

How can a person be allergic to sugar? All of the cells of our bodies use sugar at their primary energy source. So if we were allergic to something so essential to our health then wouldn't our function be so severely affected that we would be basically dead or dying?

Another factor about sugar as a health topic is that those that feel sugar is a health concern become so intense about the subject that in my experience their passion becomes the enemy of communication. For me this meant that I learned to tune people out when the got into the sugar discussion.

If I tell a patient to make a change I try and do so based on a valid understanding of why I am making the recommendations. Just telling a person that sugar is bad for them without really knowing that sugar is creating a problem for them is a violation of our mutual trust. People come to me expecting that we will use the most direct and effective means of correcting their health problems. Having jumped through many, many hoops in my own recovery gives me a special feeling of responsibility for these commitments.

One case where I tell a person to restrict sugar is when their IgG food allergen panel shows a sugar sugar allergy. But this brings us back to the original point, how can a person be allergic to sugar? To understand this I needed help from the research director at the lab that I use. I will break it down for both of us. Here we go.

The true IgG reaction to sugar cane has to be proteins or glycoproteins.

Ok, this means that to be allergic to sugar it must be a protein or a sugar connected to a protein.

From literature, there are 128 major proteins extracted from sugarcane were identified from 2D gel electrophoresis; and numbers of the total proteins can be 400+ in a more sensitive Silver stained method.

This means that even though with think of sugar as a simple molecule, the actual sugar we get when we eat sugar is filled with a ton of other proteins.


From my early study on sugarcane-mediated IgG reactions indicated that a group of high molecular weight (MW> 200KDa) and detergent-soluble fractions is responsible to trigger the immune reactions.

Here he is talking about which part of the sugar mixture is most likely creating the reaction.

Unfortunately, at this moment, we do not know the nature of these proteins. It is very likely they are membrane-associated glycoproteins.

This means that the most likely culprit for the allergy is a sugar-protien combination that is part of a cell wall. Probably part of the original sugar cane.

And this is how you can be allergic to sugar.