Day 1 :
Immunosciences Lab. Inc.
Time : 10:30-11:00
Aristo Vojdani has obtained his MSc and PhD in the field of Microbiology and Clinical Immunology at Bar-Ilan University in Israel with Postdoctoral studies in Tumor Immunology at UCLA. His research focused on predictive antibodies and the role of environmental triggers in autoimmune disorders. He holds 15 US patents for laboratory assessments and has published about 160 articles in scientific peer-reviewed journals and other publications. He is the CEO and Technical Director of Immunosciences Lab and is the Chief Scientific Advisor for Cyrex Labs. He sits on the Editorial Board of five scientific journals.
While immunologic reactivity to Wheat and Milk Proteomes has been extensively researched the immune response to many other food antigens and peptides has not been characterized. Despite this lack of standardization, thousands of food IgG and IgA antibody assays are still reported by many laboratories to health care practitioners. In many cases, false-positive test results and the removal of the indicated foods from the diet can have a very negative impact. The root of these testing problems stems from improper preparation of the food extracts; the use of only raw food antigens and not also processed foods; the lack of a proper validation process on an individual antigen basis and the cross-reactivity of food antigens with antibodies against infectious agents. In our study we investigated immune reactivity against various raw and or modified food antigens after taking all the biochemical steps necessary to ensure reproducible test results. These antibodies were further analyzed for reactivity to infectious agents as well as to different tissue antigens such as thyroid, islet cell antigens, adrenal gland, joints, heart, skin, gut, brain, etc. While cross-reaction between food proteins and the production of antibodies against them may have some protective value against the infections, their immune reaction against tissue antigens may play a role in autoimmune reactivity. Therefore, if food immune reactivity’s are detected reliably, the removal of the responsible immunological food triggers can then be the basis of the development of proper treatment and the prevention of autoimmune diseases which affect about 10% of the world population.
Time : 11:00-11:30
Mr. Smith has spent his whole career in the food industry, including retail, distribution and manufacturing. After spending time in Mergers & Acquisitions, he was brought by minority investors into an electrolyzed water company. Just four years later, the company was bought out by a large chemical company and immediately closed down. Mr. Smith has now completed his eleventh year in the electrolyzed water industry (EO) and is currently working as a consultant to manufacturers and users. Over the years, he has become both a strong proponent of EO and a strong opponen of the use of toxic chemicals in the food industry, hospitality industry, healthcare and agriculture industries.
The three Sustainability Factors: environmental, social, and economic. The devastating impact toxic chemicals are having on the environment, how chemicals are compromising the health of your children and the stunning economic impact of reducing toxic chemicals.