Allergies can be caused by a great variety of substances and materials. Cat hair, hay dust, strawberries, pollens, chemicals carried by food, air, and detergents are just some of the many causes.  Most allergies—determinable by skin tests—are classed as ‘secondary allergies’, which appear due to underlying basic allergies and a seriously disturbed intestine.  Considering that 80 percent of the immune system is concentrated in the intestines, this isn’t surprising.

Avoiding allergens that cause secondary allergies only gives temporary relief—for instance embarking on a through spring-clean of the house for a presumed dust allergy— as the basic allergens are usually found in the components of diet.  It makes more sense to eliminate the basic allergens in the foods we eat.

What allergies are

Often food allergy and food sensitivity are confused.  A food allergy is an anaphylactic immune response which is usually severe, life-threatening and requires immediate medical attention.  Unlike this classic allergy, the symptoms of food sensitivity are delayed and may show up from a few hours to three days after eating the offending food.  This makes it very difficult to associate the symptoms with the food that causes them.  Many people with food allergies are unaware of which food is causing their symptoms. Reactions such as bloating, swelling in the hands, feet, ankles, abdomen, chin, and around the eyes come several hours after ingesting the foodstuff.  Much of the associated weight gain is fluid retention caused by inflammation and the release of certain hormones.

In addition, there is fermentation of foods, particularly carbohydrates, in the intestines which can result in a swollen distended belly and gas production.  Candida is a particularly current theme brought into close association with allergies.  It is the most common type of ailment occurring in people dependent on a western type of diet.

Food poisoning and prevention

"One man's medicine is another man's poison." (Latin proverb)

Some common foods and additives most associated with allergies are artificial flavourings and colorants, caffeine, chocolate, citrus fruits, chicken, corn, dairy products, eggs, gluten, genetically modified products, peanuts, pork, yeast, shellfish, sugar, and wheat,.

A growing body of scientific literature points to hidden food allergies and food intolerances as a cause of many medical conditions including not only sensitivity symptoms but also more serious illnesses.

Symptoms of food sensitivity can include headache, otitis media, indigestion or heartburn, heart palpitations, fatigue, depression, joint pain, sores, chronic respiratory symptoms such as wheezing, sinus congestion or bronchitis, and diarrhoea or constipation.

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