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ALLERGIES

Allergies are a hyper-reactivity to usually harmless substances. Many of the symptoms incurred are due to an increased level of histamine in the body. Typical symptoms include stuffy and/or runny nose, sneezing, and itchy, red, watery eyes. Some other symptoms may include headaches, “fogginess”, fatigue, and itchy or blotchy skin. Common triggers are animal dander, pollen, ragweed, house dusts, mites, chemicals and foods. For certain individuals, allergies are seasonal. Allergies are affiliated with asthma, eczema and acne.

Allergies are reflective of weaknesses in several areas of physiology:

Typically, because 50-60% of the immune system is located in the gut, and allergies are a hyperimmune response, there is some form of digestive dysfunction i.e. “leaky gut”, fungal overgrowth, microflora imbalance. This often occurs because infants are fed foods too early in their development. The digestive tract matures slowly. If the foods introduced to the infant are too difficult for the baby to break down or are not compatible with his or her system, the body will view the food as a threat. In turn, it will increase its immune response and attack it. After this interaction, the body develops a memory specific to that food. Every time the food is now introduced into the system the body will view it as a foreign invader and attack it. The result will be a further irritation to the system as well as the familiar symptoms. A negative feedback cycle occurs and this process continues until the food is eliminated from the diet and the proper nutritional therapies are applied.

Simultaneously, there is an ongoing feedback loop between the allergy response and the release of stress chemicals (cortisol) in the body. One response heightens the reaction of the other. This increases the allergy reaction subsequently increasing inflammation i.e. itching, stuffiness etc. and perpetuates the original imbalances.

Other factors to take into account are the elimination of all refined foods and potential food allergies. The most common food allergies are wheat, soy, egg and dairy, however each individual should be tested for their specific tendencies.

Correction of digestive dysfunctions, adrenal stress and dietary changes that include the elimination of food sensitivities and intolerances are critical to correcting or minimizing allergies.

Other factors to be considered are the use of fatty acids and liver detoxification.

If you want to find out if you have a food sensitivity, get yourself relaxed and take your pulse. Once that is recorded, eat the specific food by itself. Wait 15-20 minutes then take your pulse again. If it increases more than 10 beats per minute, there is agood chance you are allergic to this food.

Caveat: It is often said kids may outgrow allergies. This is not true. Children are more prone to allergy reactions because their blood brain barrier is not fully developed. This is a protective mechanism that shields the brain from toxins, unhealthy particles and chemicals and is not completely developed until puberty. This explains why many allergic reactions calm down or appear to be gone after puberty. The allergen no longer has access to the brain. However, the original imbalances involved with the development of allergies have not been corrected. As time progresses other health issues develop seemingly unrelated to the allergy, but the same nutritional or physiological weaknesses still exist and have now manifested in another form.