The Development Of Allergies

Categories: Diet and Nutrition
Sources: How And When To Be Your Own Doctor

There are three ways a body can become allergic. (1) It can have a

genetic predisposition for a specific allergy to start with. (2) It

can be repeatedly exposed to an irritating substance such as pollen

when, at the same time, the body's mechanism for dealing with

irritations is weakened. Generally weak adrenals causes this because

the adrenal's job is to produce hormones that reduce inflammation.

Once the irritating s bstance succeeds at producing a significant

inflammation, a secondary reaction may be set up, called an allergy.

Once established, an allergy is very hard to get rid of.



(3) in a way very similar to the second, but instead of being

irritated by an external substance, it is irritated by repeatedly

failing to properly, fully digest something. Pasteurized milk for

example, basically impossible to completely digest even in its

low-fat form, often sets up an allergy that applies to other forms

of cows milk, even raw, unpasteurized cows milk or yogurt. Eating

too much white flour can eventually set off a wheat allergy. My

husband developed a severe allergy to barley after drinking too much

home-brewed beer; he also became highly intolerant to alcohol. Now

he has allergic reactions to both alcohol and barley. And gets far

sicker from drinking beer (two separate allergies) than from wheat

beer, hard liquor or wine (only one allergy).



Eating too much of any single food, or repeatedly eating too much of

an otherwise very good food at one time, can eventually overwhelm

the body's ability to digest it fully. Then, the finest whole food

products may set up an allergic reaction. Worse, this allergic

reaction itself subsequently prevents proper digestion even when

only moderate quantities are eaten.



An allergy may not be recognized as an allergy because it may not

manifest as the instant skin rash or stuffy nose or swollen glands

or sticky eyes. that people usually think of when they think

"allergic reaction." Food allergies can cause many kinds of

symptoms, from sinusitis to psychosis, from asthma to arthritis,

from hyperactivity to depression, insomnia to narcolepsy--and

commonly the symptoms don't manifest immediately after eating.

Frequently, allergic reactions are so low grade as to be

unnoticeable and may not produce an observable condition until many

years of their grinding down the vital force has passed. When the

condition finally appears it is hard to associate it with some food

that has been consumed for years, apparently with impunity.



Thus it is that many North Americans have developed allergies to

wheat, dairy, soy products (because many soy foods are very hard to

digest), corn and eggs. These are such common, widespread,

frequently found allergies that anyone considering a dietary cause

of their complaints might just cut all these foods out of the diet

for a few weeks just to see what happens. And individuals may be

allergic to anything from broccoli to bacon, strawberries to bean

sprouts. Unraveling food allergies sometimes requires the deductions

of a Sherlock Holmes.



However, food allergies are very easy to cure if you can get the

suffered to take the medicine. Inevitably, allergic reactions vanish

in about five days of abstinence. Anyone with sufficient

self-discipline to water fast for five days can cure themselves of

all food allergies at one step. Then, by a controlled, gradual

reintroduction of foods, they can discover which individual items

cause trouble. See Coca's Pulse Test in the Appendix where you'll

find step-by-step instructions for allergy testing that are less

rigorous, not requiring a preliminary fast.