The incidence of food allergies alone has increased dramatically over the past 10 years and many experts point the finger to an excessive consumption of highly processed, nutritionally bankrupt foods.
The technical stuff: allergies can occur when a person ingests, inhales, injects or comes into immediate contact with an allergen. Allergens are rebel proteins resistant to heat, digestive enzymes and our body’s regular defence mechanisms. They are bound by the body’s antibodies and removed through the white blood cells of the immune system. A side effect of this process is that the white blood cells release histamines, which immediately cause swelling and inflammation within tissues.
Research shows that individuals who suffer from food intolerances have greater gut absorption which results in larger protein molecules being released into the blood stream. These larger particles survive longer in the bloodstream and cause a greater immune response which in turn results in stronger allergic responses.
Why do larger protein particles survive?
- a deficiency in digestive enzymes that break down protein molecules
- impaired digestion due to a lack of hydrochloric acid
- the genetic modification of plant components that make them unrecognizable by the body’s digestive system
A list of allergic responses
- Asthma
- Sinus & hayfever
- Rashes/itchy skin
- Candida
- PMT
- Headache
- Flatulence
- Arthritis
- Constipation
- Indigestion
- Excess mucous
- Chronic fatigue
- Irritable bowel
- ADD, ADHD
- Bloating
Why do we crave the foods our body cannot tolerate?
Research has shown that the phenomenon of addictive eating (the desire to eat foods that cause allergic symptoms), can be linked to the formation of opiate-like peptides, which release endorphins. The endorphins bind to receptors in the brain that generate a ‘feel good’ sensation. It is this feeling that makes us crave what we should not have.
Simple Do-It-Yourself Test for Food Sensitivity
Have ever wondered whether you’re allergic or sensitive to one food or another? Try the Coca pulse test. This test is different from what is measured by standard blood tests for food allergies. The Coca pulse test measures the reaction of the autonomic nervous system to the stress of a food. It detects functional changes.
Give yourself the Coca pulse test by following these directions:
Count the pulse for one full minute, eat a very small amount of a food, wait a couple of minutes, and then count the pulse again. If the pulse rises by more than four beats per minute, there is probably an “allergy” to that food.
Be aware that there is much more to allergies than reactions such as hives, swelling, or difficulty breathing. Those reactions are created by an overflow of antibodies, However, we may react to foods and chemicals in other ways that do not show up on conventionally designed tests. Be aware that it is difficult to heal an allergy without first cleaning up the intestines and changing the diet. One safe, accurate test that helps this cleaning process is bio-compatibility testing. From a small clump of hair, over 300 foods and products are tested for compatibility with your individual body chemistry. A list of safe foods is then given. For more information click here
A few more suggestions
- SAFE’s Living Food Enzymes: assists the body when there are insufficient digestive enzymes available to process the foods eaten.
- Microfood Lactobacillus & Inliven Probiotoc Superfood: is a source of good gut bacteria that is vital for digestion and assimilation of nutrients.
- MSM Biological Sulphur has an anti-inflammatory effect on the body and also assists with liver detoxification.
- Allergex Quercetin and Fusion Allergy natural bioflavonoid based antihistamine which can reduce the body’s own antihistamine response.
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