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FOOD ALLERGIES: ALLERGENIC FOODS
Overloading the body with too many processed foods, with their chemical additives, for too long, can cause an eventual breakdown in health in even the most robust person. The individual, besides developing a ‘general intolerance’ to processed foods, will often become extremely allergic to one or a number of the well-known allergenic foods. The tragedy is that these allergies can be masked, or hidden, within the range of symptoms which begin to exhibit themselves due to a developing ‘general intolerance’.
A reaction to a specific food can either be immediate, or delayed, depending on the degree of sensitisation to the allergen and whether it has reached the gut, in the form of digested or undigested material. This is dependent on whether the immune system is functioning correctly and/or the appropriate enzyme is being manufactured by the body. For example, an allergen in digested material, such as cereals, can make itself felt up to twenty-four hours after the meal, whereas an undigested material, such as egg white, may have an immediate reaction. Even then, depending on the severity and duration of the reaction, unless the egg white is eaten by itself, other foods may confuse the issue, especially if there are other allergenic foods amongst them.
Foods known to be common causes of allergies are:-
Milk and dairy products
Cereal and grain products (especially wheat)
Eggs
Fish
Sugar
Yeast
Citrus fruits
Tomatoes
Mushrooms
Pork (including ham and bacon)
Chocolate, cocoa etc.
Coffee and tea
Nuts
Packaged food
Tinned food
Frozen food
All alcohol (especially red wine and beer)
Anti-Allergic/AsthmaA recent survey in the United States came up with some startling facts. It concluded that forty million Americans constantly suffer from the more commonly recognized allergy symptoms of hay fever, asthma and skin disease. It also suggested that the old chestnuts of dust, cats, pollen etc. being responsible, were in fact only minor causes compared with the large numbers of people affected by food allergies.
Two major foods, which constantly cause allergic reactions today, are dairy products and grain products. These have been staple foods of the human race for thousands of years. Why, then, should milk and cereals, and their derivatives, become the cause of so much illness in the latter part of the twentieth century? If you stop and think about it, the answer is obvious. These foods are not the foods that our forebears ate.
*47/106/2*

This entry was posted on Tuesday, November 3rd, 2009 at 11:33 am and is filed under Anti-Allergic/Asthma. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.