Immune System - Enzyme Potentiated Desensitization

Enzyme potentiated desensitization (EPD) was developed by Dr. Leonard McEwen. It is a method of immunotherapy treatment using extremely small doses of allergens to desensitize people from their allergies. It has been shown to be effective for inhalant and food allergies, as well as chemical sensitivities.

Administration of EPD involves the subcutaneous (just under the top layer of the skin) injection of an extremely dilute preparation of multiple allergens with the enzyme beta-glucuronidase.

This procedure normalized the immune system so that it ceases its overreaction to harmless substances. This is believed to occur through the increased formation of T8 suppressor lymphocytes. This line of cells is supposed to be present in large numbers and responsible for holding in check the action of T4 cells. The overreaction of T4 lymphocytes is responsible for allergic reaction and the inappropriate release of histamine. In people who are allergic, T8 suppressor action is itself somehow suppressed.

Because the preparation is so extremely dilute in nature, practically all known allergens can be incorporated into the mixture. Studies show high rates of improvement for all allergic conditions, chemical sensitivities, collagen vascular diseases, and all autoimmune diseases. Even seemingly unrelated conditions such as ADD (attention deficit disorder) seem to respond well.

Desensitization for foods works best if the individual sticks to a rather strict hypoallergenic diet a few days before and after treatment. If allergenic substances are present at the time of treatment there is a risk of becoming even more sensitized to those items.

The total number of treatments required depends on the severity of the condition being treated. As clinical improvement is achieved, the frequency of treatment is decreased and eventually there are periods of years between treatments.

References

• McEwen, L.M., Starr, M.S. Enzyme potentiated hyposensitization I, The effect if pre-treatment with beta-glucuronidase, hyaluronidase, and antigen on anaphylactic sensitivity of guinea pigs and mice. Int Arch Allerg42: 152-8, 1972
• McEwen, L.M., Enzyme potentiated hyposensitization II, The effect of glucose glucosamine, N-acetylamino-sugars and gelatin on the ability of beta-glucuronidase to block the anamnestic response to antigen in mice. Ann Allerg 31:79-83, 1973
• McEwen, L.M.,Nicoloson, M., Kitchen, I. and White, S. Enzyme potentiated hyposensitization III, Contol by sugars and diols of the immunological effect of beta-glucuronidase in mice and patients with hay fever. Ann Allerg 31:543-9, 1973
• McEwen, L.M.,Nicoloson, M., Kitchen, I., O'Gorman, J. and White, S. Enzyme potentiated hyposensitization IV, Effect of protamine on the immunological behavior of beta-glucuronidase in mice and patients with hay fever. Ann Allerg34:290-5,1975