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ALLERGIES: POLLENS
There is no doubt that at certain times of the year, pollens cause many people a distressing array of symptoms. These include hay fever, mucous, red eyes that itch intolerably, overheating and great tiredness. At times, particularly at night, difficulty in breathing may also be experienced.
As far back as 1867, Dr Charles Blackley of Manchester, noted that when pollen was placed on the skin it caused itching and swelling to some people. When pollen is inhaled, it makes contact with the mucous membrane, lining the nose, and absorbs water from the mucous. A substance, not yet identified, dissolves from the pollen and enters the bloodstream through the mucous membrane. It then becomes an antigen which the white cells and antibodies of the immune system would normally destroy.
In the case of an allergic person, the immune system does not destroy the pollen antigen. The presence of the antigen causes the mast cells, which are laden with histamine and other chemicals, to break up and release a flood of histamine to the affected areas. The excessive histamine causes both localised symptoms in the initial areas of contact and general symptoms throughout the body. The former being hay fever, runny nose, etc. and the latter, the accompanying tiredness and lethargy.
Pollens become a problem mainly during spring and also in autumn owing to some plants, chiefly wild grasses, flowering twice a year. As pollens are carried on the wind, it makes little difference whether a sufferer be a country or a city dweller, the allergic reaction will be the same. Fungal spores from plant parasites on grain crops can also trigger allergic reactions in pollen-sensitive people.
Anti-Allergic/AsthmaMedication, such as antihistamine tablets and decongestant sprays may be used to seek occasional, temporary relief. These preparations do not cure but simply palliate symptoms to make life a little easier for the sufferer. Beware of prolonged use! In the United States, doctors now suspect that thousands of people have become addicted to nasal sprays. If used too often to constrict blood vessels that have become dilated by histamine, natural constriction ceases to happen efficiently and the nose can become permanently blocked.
While it may not be possible to eliminate symptoms completely, a clean diet and avoidance of allergenic foods and chemicals will assist the immune system to cope better with pollen allergies.
*59/106/2*

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Anti-Depressant
Anti-Allergic/AsthmaTo return to BDD’s definition, noting that the degree of distress and impairment in functioning varies considerably. This criterion is very helpful; requiring significant distress or impaired functioning for the diagnosis helps guard against overdiagnosis of BDD. Not everyone who dislikes his or her appearance has BDD. After all, concern with appearance is very common, especially during adolescence. Studies have shown that most of us dislike at least some aspect of how we look. And this concern is no doubt amplified by the messages that bombard us in fashion magazines, clothing advertisements, and makeup commercials. Magazines, television, billboards, and movies are filled with beautiful and glamorous people who, intended or not, set a certain standard for how we should look.
So this criterion (along with the requirement for preoccupation in criterion 1) draws a line between normal and excessive concern, and it indicates that people with normal appearance concerns shouldn’t be considered to have a psychiatric disorder. A problem with this criterion, however, is that it isn’t clear exactly where to draw this line. How much distress is required for the diagnosis? And how much impairment? While this issue of how to distinguish between “normal” and “abnormal” also applies to other psychiatric and medical disorders, it’s particularly complicated with regard to BDD, because BDD echoes the very common concern so many of us have with how we look. Where normal concern leaves off and BDD begins is sometimes a difficult judgment call.
*27/204/8*

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COELIAC DISORDERS: BEING ALLERGIC TO GRAINS
Allergy illness, in the main, comes about through contact, inhalation or ingestion. Substances harmful to the individual enter the body by these means and overwhelm the immune system causing toxic overload and resulting in various symptoms ranging from mild to severe.
Of the three, ingestion — the eating process — is probably the most suspect due to the great number of different foods and substances contained in the modern diet. Most people have some degree of food intolerance with which their body can cope. Others however, can have severe and constant food allergy problems which keep them chronically ill without apparent cause.
Anti-Allergic/AsthmaIn the case of coeliac disease, a genetic deficiency, in the cellular make-up of the small intestine, can result in partial or total intolerance to gluten. This is a substance found in wheat and rye and, to a lesser extent, in barley and oats. As a result of this intolerance, the mucosa, or mucous membrane, lining the small intestine, loses its villi. These are microscopic, finger-like projections whose job it is to extract nutrients from food and pass them through tin intestinal wall into the bloodstream. Once in the bloodstream, the nutrients feed the body and maintain good health. However, if the villi are damaged, the body can no longer receive its proper supply of nutrients, (eg. vitamins, minerals and amino acids). A process of undernourishment is then set in motion, leading to malnutrition and chronic ill health. This process may take many years. During the course of the illness the body becomes increasingly intolerant to a range of foodstuffs, resulting in multiple allergy illness which increases symptoms and worsens the coelic condition. Lack of Villi severely reduces the absorption of nutrients — particularly causing deficiencies in Vitamines A, B Group, D, E, K, Protein, Folic Acid, Iron, Calcium and Vitamin B12.
Whilst ‘coeliac’, in its strictest medical sense may refer to gluten intolerance only, in more general terms it means, simply, ‘of or in the abdominal cavity’. It is significant, therefore, that the term is given the wider usage in this chapter, because, whereas full-blown gluten intolerance is comparatively rare, there are varying degrees of gluten and/or grain sensitivities, that are comparatively common.
*29/106/2*

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CHEMICAL ALLERGIES: FOOD ADDITIVES
There are literally hundreds of different chemicals used in the manufacturing process, to make reconstituted food look and taste better than it really is. It is not proposed to go into them in detail as this subject, by itself, would fill a book. Some examples of food additives are:
Salicylates — Includes arrange of chemicals used to flavour tinned, packaged and bottled food artifically.
Tartrazine — This chemical gives rise to a variety of artificial colours such as yellow, orange, blue, red and green and is used in many prepared foods and medications.
Benzoates — Chemicals used in both the artificial preservation and flavouring of a wide range of manufactured foods.
Taken occasionally in foods containing small quantities, these chemicals should not present a health problem. However, because processed foods make up such a large proportion of the average diet; and because virtually all processed foods contain these chemicals; sooner or later the body overloads to a point where the immune system can no longer cope, resulting in allergy sickness and disease.
As far back as the 1930s, some American doctors began to show concern that chemicals could cause illness. However, the onset of the Second World War, followed by the incredible post-war manufacturing boom, rather overshadowed their efforts to prevent, what has now become, a problem of mammoth proportions. The fact that chemicals are making people sick, has recently surfaced again, particularly in the United States. In fact, current thinking in that country is that the growing problem of chemical allergy/ intolerance is even more worrying than the growing problem of food intolerance.
At the Kaiser Research Institute, in California, Dr Benjamin Feingold has documented over a hundred cases of sensitivity to artifical flavourings and colourings. These are found in nearly all processed foods such as tinned, packeted, frozen, bottled and cured foods. Dr Feingold says that more than half of all children suffering from hyperactivity, are allergic to certain chemicals in foods. Once these chemicals, namely artificial flavourings, colourings and preservatives are removed from their diet, Dr Feingold has noted a marked improvement in their behaviour. Today, there are several hundred parent-organized branches of the Feingold Association, throughout America, recommending additive-free diets.
Here are some examples of chemicals which are widely used in processed and manufactured foods. Continuous intake of these chemicals will invariably result in toxic overload, leading to degenerative illness:
Benzyl Acetate — Used as a strawberry flavour in many foods. It is also used as a nitrate solvent in the photographic industry.
Amyl Acetate — Used to give ice cream a banana flavour. It is also used in industry as a solvent for oil paint.
Piperonal — Extensively used as a substitute for vanilla flavouring. This chemical is widely used by pest exterminators to kill lice.
Anti-Allergic/AsthmaDiethyl Glucol — A chemical used as an emulsifier and as a substitute for eggs. It is also used, commercially, as an antifreeze and a paint remover.
Ethyl Acetate — Used to obtain a pineapple flavour. Used in industry as a cleaner for leather and textiles. It has been known to cause severe heart, lung and liver damage to those employed in these industries. Butyralhyde — Used to provide various nut flavours in processed foods. This chemical is one of the common ingredients used to manufacture rubber cement.
*52/106/2*

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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*

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Other names: Brethaire

ACTION ON SMOKING: QUIT – IT’S A DEATH-DEFYING ACT
1. Know the facts: the risks of continuing to smoke, and the benefits from stopping. The decreased chance of getting a major disease, often a fatal one, is only part of the story. You will enjoy food more, cope better with exercise in everyday life and sport and you will probably lose your smoker’s cough. And if you smoke twenty cigarettes a day in the U.K. you will save at least 250 pounds a year.
2. Accept that it’s not easy to give it up. Changing a habit is a situation in which some self-confidence is necessary: you must accept that you are the boss. You are in charge where your health is concerned; your life span is your business – don’t be pushed around by the admen or the tobacconist. Their interests are different from yours. Here, at least, you can be a hero by being a quitter.
3. For most people the best way is to stop abruptly, not to go through a Prolonged cutting-down period. To make it easier, have a plan of action.
Decide on a day, a week or two ahead, rather than stopping on the spur of the moment. Commit yourself by telling your family, your friends and colleagues.
A good time to make the break is the first day of a holiday, or when changing your job or your home; these events help by bringing about a change in routine. But don’t defer it too long; why wait until after your heart attack? Don’t try to quit at a stressful time.
4. During your planning period, arrange to break the habit together with someone else – husband or wife, friend, partner, secretary, flat mate. It’s much easier in a group: each person helps the other’s resolve.
5. Another task during your period of preparation is to spot your vulnerable times. You may be aware of these, but many people are not. To find out your own smoking-times, keep a check-list of your trigger situations in your cigarette pack, and write down what you are doing each time you light up. Is it after a meal? Or on waking in the morning? Is it when using the phone, especially for a difficult call? Or in the pub, or at a party?
When you have compiled a list over three to four days, read it over. It will tell you the danger times. You will have some vital information, because the urge to smoke is triggered by these situations.
6. In the first week of quitting, change your routine to avoid these trigger situations. If one of your smoking times is after lunch, use a different restaurant or canteen for a few days, or bring a packed lunch to work. If it’s after the housework, do it at a different time of the day, and in a different sequence. If you smoke while driving the car, use a bus, train or cab for a few days. Don’t go to any parties during your first week. Re-route to avoid your usual tobacconist, and don’t torture yourself by having a pack or box in your pocket, bag or car, nor on your desk or coffee table.
7. Remember, you are not an addict. Smoking is largely a learned habit. You don’t have to fear a reaction like that suffered by an alcoholic or a morphine addict during withdrawal. The urge to smoke is strongest in the first three to four days, and after a week or ten days you are certainly over the worst. If you have a physical craving (many smokers don’t), it seldom continues for longer than a week.
At the same time, the habit, the urge conditioned by a trigger situation, can last much longer. Stay on your guard for a year, especially during these vulnerable moments, and you will be more likely to remain a non-smoker for life.
*4/202/5*

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SYMPTOMS OF COELIAC DISEASE
Available evidence suggests that symptoms fall equally into two broad categories. In some cases, they can arise directly from the effects of gluten on the small intestine, such as diarrhoea or abdominal fullness, discomfort, pain and vomiting. The remainder, however, do not experience these specific symptoms to any marked degree. Instead, they complain of a more general malaise involving chronic fatigue, irritability, depression and perhaps, breathlessness. Inevitably, all coeliacs develop intolerances, or allergies, to several foods and chemicals. These allergies will, in turn, cause further symptoms and degeneration of health.
The severity of the illness, and the symptoms experienced, depend on how the small intestine has been affected. As already stated, the abnormality that characterises the coeliac, is damage to the villi in the gut. Usually, this is more evident in the upper part of the small intestine: the part closest to the stomach. The concentration of gluten, being highest here, causes the greatest damage. As it passes down the small intestine, more and more becomes absorbed. Because little or no gluten remains at the lower end, this part of the gut is usually fairly normal. However it is a matter of degree. The greater the damage along the intestine, the more severe will be both symptoms and illness.
The first signs of coeliac disease typically appear in infancy, after weaning and the introduction of cereals. Often the symptoms disappear in later childhood or adolescence, even though the disease continues to affect health and body. Inevitably, symptoms will reassert themselves between the ages of thirty and sixty in the form of adult coeliac disease. If there is any possibility that your child has this problem do not be fooled by a dissappearance of symptoms. Rarely do people grow out of this illness and by the time it again reveals itself in adulthood, much damage to health and life may have occurred.
It is important to remember that the disease may present itself in either childhood or adulthood. If it does not appear until adulthood it simply means that the disease has remained undetected longer and, as a result, has caused more damage. Most coeliac disease begins in early infancy. When symptoms do manifest themselves in childhood, the following are typical:
The child does not develop as quickly as his siblings and fails to thrive.
Pale, malodorous and bulky stools are often passed. Abdominal bloating, which may or may not be painful, is often experienced.
The child is pale, querulous and lacks stamina.
The child is plagued by respiratory ailments and other chronic
symptoms.
Allergies to some foods, especially milk products, become apparent.
Diarrhoea — occurring often.
In adulthood, further symptoms would be:
Anaemia — particularly during pregnancy.
Bone pain — particularly in the lower legs.
Skin disorders such as dermatitis, herpetiformis (a skin disorder characterised by vesicles and papules which affects the feet and other parts of the body).
Allergies to a number of foods and chemicals.
Anti-Allergic/AsthmaPoor health, in general, and lack of vitality.
Rapid deterioration of health after early middle age.
*33/106/2*

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ALLERGY EFFECTS ON THE BODY: THE PANCREAS
The pancreas is along, narrow gland which stretches from the spleen to about the middle of the duodenum. It has three main functions. Firstly, to provide digestive juices for everything that goes through the duodenum. These digestive juices contain pancreatic enzymes in an alkaline solution to provide the right conditions for the digestive process to be completed in the small intestine. Secondly, the pancreas produces insulin, the hormone which controls blood sugar by the metabolism of sugar and other carbohydrates. Thirdly, it produces sodium bicarbonate to neutralise acids coming from the stomach and so provide the right environment for the pancreatic enzymes to be effective.
Anti-Allergic/Asthma
Parkinson And AlzheimerClinical ecologists have discovered that production of insulin by the pancreas is directly related, not only to the intake of carbohydrates, but also to the ingestion of all types of food. They have also noticed that insulin production is altered by allergenic foods. Accordingly, this abnormal insulin reaction can be used to identify the offending allergen, by giving a person a standard dose of the suspected food, or chemical, and observing his blood sugar level after a measured time.
The pancreas therefore is an important organ in the mediation of both addiction and allergy. Very often it is the first organ in the body to be significantly affected by any allergen.
*35/106/2*

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CHEMICAL ALLERGIES: OUR GREATEST DANGER?
In previous chapters, brief reference has been made to the encroachment of chemicals into our everyday lives. Never in the history of mankind has there been a period to compare with the chemical barrage of the past thirty years.
Civilization has entered a new era, an era of convenience and expediency, in which virtually every aspect of our lives contains a seemingly unavoidable association with chemicals of one kind or another. For years, we have been subjected to every conceivable form of marketing and advertising, designed to convince us that the incredible array of manufactured, processed, tinned, packaged and bottled foods are superior to the fresh, natural foods of our forefathers. The processing removes most of the natural goodness and flavour of the food and it is turned into an almost indigestible form due to the complete absence of natural enzymes — destroyed through processing and cooking. Regular ingestion of these foods over a period of years, places an extreme load on the pancreas, liver and digestive system, as a whole, causing the body to wear out much sooner than it should.
Anti-Allergic/AsthmaAn additional source of chemicals, which is still not generally appreciated by the medical profession and others, is the widespread use of pesticides and insecticides. These not only add toxic residues to fruits, vegetables and other food crops, but also contaminate meat and milk. Thus, another burden of toxicity is added to our already overloaded systems, resulting in allergic responses and a hastening of the degenerative disease process.
With pesticides in common use such as Paraquat and 245T, what chance has the human body, when even fresh food is loaded with chemicals before reaching the table! Awareness of the problem, and avoidance of chemicals wherever possible, is the only answer.
*50/106/2*

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FOOD ALLERGIES: MILK
Dr Maurice Bowerman, of Oregon, in a paper written in 1980, described the damaging effect of milk on five of his patients, who for years had suffered from fatigue, poor memory and poor concentration. When milk was removed from their diets, four patients became free of symptoms and the fifth greatly improved. Why is milk so damaging? The answer is ‘pasteurization’.
When milk is pasteurized, the natural enzymes present in raw milk are destroyed. Without these enzymes, milk cannot be properly digested. One of the most important enzymes in milk is lipase, which is there to break down fat. Pasteurized milk no longer has this enzyme and this makes it impossible for the body to digest it properly. As a result, undigested milk particles can end up in the bloodstream causing havoc to the immune system and resulting in a confusing array of allergy reactions. Apart from the fact that cow’s milk is four times stronger than breast milk, infants fed on cow’s milk, also have to contend with the enormous task of digesting it. No wonder many of them get sick, and remain sick, throughout their lives until milk is removed from their diet.
Pasteurized cow’s milk is particularly damaging to infants under twelve months of age. It has been found to cause gastrointestinal blood loss due to the effect on the baby’s underdeveloped intestinal tract. Cow’s milk is also too high in protein, sodium, and potassium for a baby’s immature kidneys and, thus places them under great strain. Anaemia may develop because of the child’s low iron content, combined with blood loss from the intestine. These problems can continue in later life.
Professor Carl Wood, an eminent medical academic and chairman of the in vitro fertilization programme, at the Queen Victoria Medical Centre in Melbourne found that his allergy to milk was leading to a variety of symptoms.
Anti-Allergic/AsthmaA classic example of how a milk allergy can hoodwink a doctor, even one of Professor Wood’s stature — and cause further food allergies to develop.
It must be understood that milk includes all dairy products and foods, containing milk as an additive. An allergy to milk usually requires total abstinence from foods containing it, in order to stay well.
*48/106/2*

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CHEMICAL ALLERGIES: TAP WATER SENSITIVITY
Tap water sensitivity is not uncommon and is due to the chlorine and fluoride chemicals it contains. People who suspect that they are suffering from food and chemical allergies should not drink water unless a tap filter has been fitted. Alternatively, bottled spring water or distilled water are ideal and probably superior to filtered tap water.
Here are some interesting comments from health researchers on chlorinated water:
Chlorine has so many dangers it should be banned.
Putting chlorine into the water supply is like starting a time bomb. Cancer, heart trouble, premature senility, are conditions attributable to chlorine-treated water supplies.
It has been found that where people drink mountain water, pure and free of chlorine, they tend to live longer.
These are the views of Dr H. Swartz, biological chemist, of Cumberland County College, New Jersey.
We are worrying a lot about chlorine. When chlorine is used to treat water it doesn’t disappear. It shows up as part of thousands of new compounds.
Dr Robert Carlson, University of Minnesota.
Chlorine is the greatest crippler and killer of modern times . . . the cause of an unprecedented disease epidemic which includes heart attacks, strokes, senility and sexual impotency.
Dr Joseph Price, chlorine researcher at Saginaur University,
Anti-Allergic/AsthmaThere are many other negative comments about chlorinated water by people well respected in various fields of medical research. Sensible people will avoid drinking unfiltered tap water.
Warning comments by a leading Sydney dental surgeon, indicate that fluoridation may be just as sinister as chlorination. He cites warnings, from several highly respected scientific journals, that the population at large is in danger from over-exposure. Apart from the water we drink, fluoride is also getting into our systems from dental fluoridation, medicines, fertilizers, insecticides, pesticides and toothpaste. Aluminium smelters are also responsible for environmental pollution with fluorides. Over-exposure to fluoride, contains all the dangers of chlorine over-exposure. This would tend to make avoidance of unfiltered tap water doubly important.
*56/106/2*

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Other names: Claritin
TREATMENT OF CHRONIC CANDIDIASIS: THERAPY WITH ANTI-FUNGAL DRUGS
There are several drugs that kill or suppress the growth of Candida albicans in the body. One of these is ketaconazole, which is a powerful drug for getting at deep-seated Candida, but should not be used long-term. Others are flagyl, nystatin and mycostatin, which are all effective antifungals capable of being used with safety for up to a year. Obviously drugs are to be avoided whenever possible. In the case of candidiasis, it has been found that long-term treatment, with an antifungal drug, is of great benefit in reducing the level of yeast in the body back to manageable proportions, which the immune system can then take over and again effectively control. However, because of the individual’s previous susceptibility to Candida, continuous avoidance of all yeast-containing and yeast-encouraging foods must be maintained in order to remain permanently free of the problem. Otherwise, a recurrence is most likely.
The drug nystatin is particularly safe to the body, in general, as it is poorly absorbed through the intestinal tract. It is considered effective only for yeast infections of mucosal and skin surfaces where it is brought into contact with Candida, such as in the intestinal tract. It may also be taken in liquid form to attack Candida nourishing in the oesophagus and the mouth. In women, the tendency for Candida to occur in the vagina can be effectively dealt with by the use of vaginal suppositories.
The usual starting dosage of nystatin is one tablet, four times daily, taken in conjunction with the liquid form and suppositories. The dosage is increased to eight tablets daily, after three to six weeks. It can be increased up to a maximum of sixteen tablets daily, after a further three, to six weeks, if required. If no additional benefit is derived at this level the dosage should be reduced to that at which maximum relief from symptoms is achieved.
Initial side effects can sometimes occur when nystatin therapy is commenced. These can be in the form of an exacerbation of symptoms because the body can, initially, be overloaded by the toxic effects of dead Candida cells until they are eliminated. This lasts a few days only and is known as a Herxheimer Reaction. Within two or three weeks a great improvement is felt and chronic symptoms that have existed for years begin to disappear. Food and chemical intolerances become a thing of the past and sense of good health and well-being returns.
Professor Jeffrey Bland from the Department of Biochemistry at the University of Puget Sound, Washington State, has found that there are alternatives to the use of anti-yeast medication. These are:
Lactobacillus Acidophilus — A friendly bacterium used to reinoculate the bowel. Extremely successful in reducing Candida in the intestinal tract. Dosage is one teaspoon three times per day of the dry culture.
Biotin — One of the B vitamins. Three hundred megs are taken orally three times per day. Japanese researchers have found that biotin prevents Candida converting to its fungal form.
Oleic Acid — this should be given along with biotin in the form of two teaspoons of olive oil, three times per day.
Anti-Allergic/AsthmaThere is no doubt that candidiasis, in a previously unknown, systemic form, is the cause of suffering for a great number of people with multiple food and chemical allergies. Lack of awareness of this problem by general practitioners is the biggest obstacle to many chronically ill people being diagnosed and effectively treated. Fortunately research is continuing overseas and researchers such as Professor Max Shepherd, of Otago University, are working to develop an effective remedy for this debilitating condition which affects so many people in the community today.
Meanwhile, avoidance of aggravating drugs and foods, together with nystatin, or other anti-fungal therapy, is guaranteed to result in a dramatic improvement in the health of affected individuals. Anyone suffering a range of chronic, undiagnosed symptoms should investigate the possibility of candidiasis-caused multiple allergy illness.
*27/106/2*

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ALLERGY EFFECTS ON THE BODY: HYPOGLYCAEMIA
Hypoglycaemia is commonly found in people suffering from masked food allergies. It occurs when the body does not have enough blood sugar.
If a person has eaten excessive carbohydrate, over many years, especially refined carbohydrate such as white flour and sugar, the pancreas becomes stressed to the point where it ceases to operate normally — a very common problem today. These eating habits alter the normal, gentle production of insulin by the pancreas to that of rapid insulin output because of the excessive demands placed on it by so much carbohydrate. The human body was simply not designed to deal with the excessive amounts of carbohydrate in our so-called civilized diet. The pancreas becomes used to producing excessive amounts of insulin to cope with the large rises in blood sugar, brought about by constant carbohydrate ingestion. Finally, it becomes overstressed and tired. In this confused state, a small rise in blood sugar will often cause it to produce a disproportionate amount of insulin, resulting in low blood sugar and subsequent hypoglycaemia.
Anti-Allergic/AsthmaClinical ecologists can often relate the hypoglycaemic reaction to a specific carbohydrate, by the use of a glucose tolerance test. This allows them to identify the offending allergen, which for years may have been causing untold distress and suffering to the person concerned.
American allergists believe that a drop in blood sugar can be caused by eating foods to which you are, unknowingly, allergic. The reason being that internal stress is caused by any allergic substance. Hormonal stress can cause a fall in blood sugar. Studies in America have discovered that up to 90 per cent of American prison inmates have hypoglycaemia, resulting from poor nutrition. This leads to severe psychological and behavioural problems. Once diets are corrected, a dramatic improvement in attitude can result. These people can be said to be the really unlucky victims of food intolerance. Unfortunately, whilst some prisons are taking steps to improve diet, others are not. Such a case is the Alabama prison which feeds inmates on hamburgers and other fast foods.
*42/106/2*

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ALLERGY EFFECTS ON THE BODY: THE LIVER
The liver is the largest gland in the body. Amongst other things, it is a detoxifying agent and a blood reservoir. It breaks down waste matter in the blood and manufactures blood proteins; converting sugar and carbohydrates into glycogen, which it then stores for the manufacture of glucose when needed. It collects vitamins and minerals from food and stores them for future use. The liver also manufactures bile, which is stored in the gall bladder, and released, when necessary, into the duodenum to aid in the digestion of fats.
Anti-Allergic/AsthmaThe allergic reaction creates turmoil in the body when antibodies and antigens react, causing mast cells to break up and histamine to be released in large quantities. These adverse chemical reactions result in the body becoming overloaded with toxins which eventually find their way to the colon for elimination. Unfortunately, the constipation, which is so often present in allergy conditions, causes these toxins to remain in the colon. This results in the bile fluids continuously overloading the liver with recirculated toxins from the colon and eventually, the liver may become incapable of coping fully with its detoxifying duties. When this happens, the liver degenerates, the system becomes poisoned and the individual, who has never been well because of masked allergies, now becomes seriously ill.
The effects, therefore, of allergies, particularly several masked allergies, on the liver, over a period of time, can be extremely serious and cause further severe illness.
*37/106/2*

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ALLERGY EFFECTS ON THE BODY: THE SMALL INTESTINE
Anti-Allergic/AsthmaAfter being mixed with hydrochloric acid in the stomach, food passes through the duodenum into the small intestine. Here, enzymes secreted by the intestinal wall set about the biochemical process of breaking down the food into its various chemical components. Absorption of these components then takes place through the villi, which are tiny finger-like projections in the intestinal wall. In this way the body receives its essential nutrients of vitamins, minerals, amino acids and enzymes.
Food allergy problems usually cause some damage to the small intestine. In the case of grain allergies, this can be serious and even result in death, through intestinal cancer. At best, damage to the villi and intestinal wall will cause malabsorption: a reduction in absorption of essential nutrients. This leads to exacerbation of the allergy problem with further food intolerance developing. The intestinal wall becomes porous and allows undigested food particles to enter the blood stream, causing further havoc to a floundering immune system. Eventually, a complete breakdown in health can occur.
*36/106/2*

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Anti-Allergic/AsthmaThis is a real problem for women with candidiasis who are on the pill. It is estimated that acute vaginal candidiasis (thrush) is caused by the contraceptive pill in up to 35 per cent of women, with many other women being affected to lesser degrees. Chronic yeast vaginitis is worse during pregnancy and at certain times of the month when progesterone hormone levels are high. Therefore it is thought that the progesterone component of oral contraceptives is the cause of further aggravation of vaginal candidiasis.
A yeast infection, anywhere in the body, provides a ‘reservoir’ for Candida albicans, from which a systemic form of the infection can develop. The resultant breakdown in health, combined with the further development of food and chemical allergies, can be catastrophic. It is vital, therefore, to eliminate anything, be it foods or drugs, which will encourage the growth of yeast in the body. This may well mean a year or two off the pill to enable the immune system to overcome the yeast build-up and restore good health.
*25/106/2*

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CHEMICAL ALLERGIES: HYDROCARBON SENSITIVITY
Drs Kenyon and Lewith of Southampton, both eminent clinical ecologists, have studied the effects of hydrocarbon sensitivity.
Hydrocarbon and chemical sensitivity always go hand in hand with food sensitivities. In some patients, the chemical and hydrocarbon sensitivity is more dominant than food sensitivities. In other cases food sensitivities are more important. To date it has been possible to sort out the majority of ecological problems concentrating on foods alone. Sadly this situation is slowly changing and it is becoming necessary to take on the much more difficult task of unravelling patient’s hydrocarbon and chemical exposure in order to achieve a reasonable clinical result. The outlook for the future is bleak, as there are no signs that hydrocarbon, pesticide, insecticide, food preservative, food additive and aerosol propellant pollution is on the decrease; if anything, it is very much on the increase. By far the most important sensitivity in this group is that of hydrocarbon sensitivity, specifically sensitivity to gas, petrol and diesel.
What are hydrocarbons? Hydrocarbons contain only the elements of hydrogen and carbon. They occur naturally in petroleum and gas and are used in the manufacture of plastics, solvents, synthetic fibres and synthetic rubbers. Commercial petroleum products, such as petrol, kerosene, aviation fuel and lubricating oils, are derived from mixtures of hydrocarbons. Hydrocarbons are also contained in the gases manufactured from coal and petroleum.
People with hydrocarbon sensitivity will usually feel ill or very tired when exposed to gas, petrol or diesel fumes. They are usually very sensitive to the smell of these fumes, whereas other people would not notice them. Another common symptom is the syndrome termed by American ecologists as ‘brain fag’. The person’s intellect becomes dulled, his memory is severely affected and often his speech becomes slurred.
Anti-Allergic/AsthmaAnother major form of hydrocarbon allergy is caused by heating and cooking gas. This can be the most serious of all hydrocarbon problems due to gas appliances, such as fires and cookers, being used in continuous close proximity to the sufferer. Leading American allergist, Dr Theron Randolph, has slated the gas stove as a ‘pernicious device’. In the past twenty-five years, he has made three thousand susceptible families switch to something less potentially allergenic. In the case of very sensitive gas allergies, it is necessary to remove completely all gas appliances, pipes and materials regularly exposed to gas, from the home. The obvious choice for these people is electric cooking and heating. The main
hydrocarbon derivatives, which cause people problems are paints, varnishes, solvents, cleaning fluids, lighter fluids, aerosol propellants, sponge rubber, plastics, coal tar soaps, detergents, polishes, wax candles, coal fires, air fresheners, deodorants, disinfectants, substances containing phenol and all tinned foods (as the insides of tin cans are coated with phenol), and cosmetics and perfumes.
*53/106/2*

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ALLERGY EFFECTS ON THE BODY: ARTHRITIS
Many doctors have refused to accept that both arthritis and rheumatism, are either caused, or at the very least seriously affected, by diet. Most people over the age of thirty, will notice a twinge or an ache somewhere, if they persist in eating something that is bad for them. In actual fact, both rheumatism and arthritis are classic examples of masked food allergies at their rampaging worst. There is a mass of evidence throughout the world to support this fact.
One example, in many, is research done during a three and a half year clinical trial, conducted by Dr D.M. Carroll of North Carolina. In 300 patients suffering from rheumatoid arthritis, 98 per cent were found to be severly allergic to different foods, and some to several foods. The analysis showed 37 per cent allergic to wheat, 27 per cent to corn, 23 per cent to milk, 19 per cent to eggs and 12 per cent to tomatoes. Once the offending foods were removed from their diets, they all showed marked improvement. That is very conclusive evidence in one study.
The influence of arthritis on our society is significant. In 1981, according to the Bureau of Statistics, it was responsible for 25 per cent more lost work time than industrial disputes. It is known to affect 1,250,000 Australians, many of them children. Common sense must eventually dictate that the diet and environment of these people, should be thoroughly examined for food and chemical intolerances.
At present the most widespread medical treatment for arthritis is the administration of large daily doses of aspirin, over a prolonged period. Aspirin is made up of acetylsalicylic acid which is a salicylate derivative. It is well documented that salicylates are a potent allergen, affecting many people. Could this not then be a case of masking the disease with the very substance which is causing it?
Anti-Allergic/AsthmaUnfortunately, few doctors understand that allergy illness affects the body as a whole. This problem is well described in a passage from the Complete Book of Homeopathy by Michael Weiner and Kathleen Goss.
Yet perhaps the most destructive effect of modern orthodox medicine lies in the changes that have taken place between physician and patient … The general practitioner (in the traditional sense) is almost a thing of the past, and each specialist treats only that organ system that comes within his area of expertise. No wonder we feel that our doctors are not really looking at us as whole beings. Common sense tells us that many symptoms appearing in different organs systems may be related — that they at least constitute a whole picture of our state of health. Yet our trips to the doctor’s office must often result in a sense of frustration when we feel that the specific organ-directed treatment we receive is not based upon the doctor’s assessment of our entire symptom picture.
*43/106/2*

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CHEMICAL ALLERGIES: DRUGS
The extraordinary variety of drugs available today, for every conceivable ailment, makes it inevitable that many people, in the course of their lifetime, will become overloaded with the toxic residues of these drugs.
An overloaded immune system can lead to a compounding multiple allergy condition. In the case of too much drug taking, not only will this cause illness, but can also lead to the development of food and other allergies. A system, overloaded with toxins, can start to react to virtually any substance at any time and invariably will unless the individual changes his habits. To quote Ross Home in his book The New Health Revolution:
The medical system of today is a vast industry orientated to the use of surgery and modern drugs which are ‘pushed’ upon it by the drug companies. The spectacular success of penicillin and antibiotics years ago, generated a misplaced confidence among doctors and the public alike, which led to ever-increasing drug production and drug dependence.
Aside from improved surgical techniques in treating injuries and congenital defects, orthodox medicine as generally available, is at the end of a blind tunnel. It is simply a defective product being sold at an exorbitant price.
Strong words indeed — but with the harsh ring of truth about them!
Antibiotics
In the endless lists of drugs prescribed by doctors, designed to palliate symptoms rather than cure the cause, antibiotics are amongst the most damaging. Admittedly, in extreme and specific cases, these drugs can work well. Unfortunately, they are prescribed constantly for every type of infection, including the common cold. Often they do no good at all because the body simply does not need or want them. Antibiotics lower the level of immunocompetence due to their depressant effect on the immune system. They should only be taken in extreme cases and preferably not for long periods. It is known that antibiotics knock out useful bacteria in the body, thus upsetting balance and metabolism, which in turn paves the way for allergy illness.
According to Dr D.A. Roe, in his book, Drug Induced Nutritional Deficiencies, antibiotics cause malabsorption of nutrients in the small intestine. Pancreatic lipase activity (necessary for digestion of fats) is decreased by antibiotics such as neomycin and streptomycin. The villi are shortened and the intestinal mucosa are infiltrated with inflammatory cells.
Tetracycline, a widely prescribed broad spectrum antibiotic, has been shown to cause liver toxicity, biochemical imbalances in the blood, kidney disease, sensitivity of the skin to light and toxic effects on the foetus such as damage to the teeth and impaired skeletal development.
Anti-Allergic/AsthmaIt is only now, after fifteen to twenty years of constant use, that it is becoming clear that prolonged use of the pill is both harmful and dangerous. Indications are that the present epidemic of allergies in the United Kingdom may have been caused by the increase in use of oral contraceptives, during the 1970s. Women taking the pill, over a prolonged period, have been found to have vitamin and mineral deficiencies and other biochemical imbalances. This has resulted in numerous disorders such as impaired immune function and allergies. These facts were published in October 1984 in the International Clinical Nutrition Review.
The article went on to say that liver dysfunction was common amongst these women. In addition they suffered from migraines, depression, lowered libido, irritability, anxiety, lethargy, aggression, weight gain, leg cramps, blood vessel disorders and cancer of the breast and cervix. Many of these problems persist after discontinuation of the pill. This is a tragic example of a drug allergy, causing chronic ill health and leading to more serious disease. It indicates that women should try and avoid prolonged use of the pill.
*55/106/2*

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MIGRAINE HEADACHES: EVENTS AND CIRCUMSTANCES THAT TRIGGER AN ATTACK-FOODS, BEVERAGES, AND DRUGS
Some foods, beverages, and drugs can precipitate migraine in certain individuals. A quarter of our patients think that their headaches are influenced by what they eat or drink. The foods and beverages most often charged as offensive are fatty foods, cheese, alcohol, chocolate, citrus fruits (particularly oranges), monosodium glutamate (MSG), and nitrite-containing foods. Monosodium glutamate is found in many packaged foods, spices, seasonings, and canned foods. Nitrites are found in hot dogs and other smoked, preserved, or cured meats.
A migraine headache may also be precipitated by certain drugs, particularly those that lower blood pressure. Examples of this are reserpine and hydralazine, two agents found in many
Pain Relief/Muscle Relaxant
Anti-Allergic/Asthma While some foods, beverages, and medications can provoke a migraine, missing meals can also trigger an attack. If your headaches occur during long periods without food or as a result of diets or fasts( five to six hours or more), you may be one of the people susceptible to an attack from this cause. Going without food from an early dinner hour the night before until breakfast the following day, about twelve to fourteen hours or more, may likewise provoke an attack. This does not necessarily mean that you have hypoglycemia, or low blood sugar.
An early-morning headache can sometimes be prevented by eating a low-carbohydrate snack just before bedtime. While eating a small snack between meals may be helpful in preventing attacks in some people, once the headache begins, eating may not have much effect. It is important to reemphasize that simply because headaches are triggered by missing meals or prevented by eating snacks prior to retiring, this does not imply, much less prove, that hypoglycemia is present. Most normal human beings can go weeks without food and, because of the body’s ability to make sugar from its own protein and fat, maintain relatively normal blood sugar levels. During shorter fasts, say overnight, the body draws on its storage supply of sugar in the liver in order to maintain a normal blood level. It is believed that the physiology required to maintain normal blood sugar levels between meals, not hypoglycemia, may be the triggering factor. Perhaps by eating regularly, one eliminates the need for the appropriate physiological changes, thereby removing the trigger for the migraine attack.
*23/88/2*