Allergies are so prevalent these days that the anti-histamine business is a multi-billion dollar industry. There is little comfort when you have a runny nose and feel tired all the time, can’t sleep properly and having trouble breathing and often don’t know what the cause is. So taking an anti-histamine gives some immediate relief, but you have to keep taking them or use a steroidal nose spray long term, or you may have consistent sinus infections. The worst is happening more often in our children who have developed severe allergies that are life threatening. The lesser known is the foods (or more often food chemicals) that are affecting how our children behave and learn. Food sensitivities are affecting many people these days and they may not know it. If you are eating something you are sensitive to, it may not be apparent as the effects are more subtle and often days after the exposure.
At first glance, the distinction between “allergies” and “sensitivity” may seem like a word game. But understanding the relationship between these two conditions is crucial to grasping the true nature of the allergy epidemic—and to seeing how even the supposedly healthy foods in our kitchens may be harmful to our health.
As we’ve seen, allergies are an overreaction of our immune system, a kind of exaggerated response to a perceived danger. When someone comes in contact with these proteins (peanut, egg, wheat, etc.) his/her immune system “recognises” the protein as dangerous In response, your immune system makes antibodies designed to identify and neutralise the “invader.”These antibodies are known as immunoglobulin E, or IgE for short. When they’re released into the bloodstream, their purpose is to “seek and destroy” the invader, which they do by creating one or more of the classic food allergy symptoms, such as the hives, or diarrhoea and in more extreme cases, the anaphylactic shock that can kill a person within minutes. The classic IgE response occurs within minutes or even seconds because IgE proteins are some of the most aggressive antibodies we know. That immediate IgE response is the defining characteristic of an allergic reaction.
Food sensitivities start out in a similar way. If a “sensitive” person is exposed to a protein that their system perceives as a threat, they’ll manufacture another type of antibody, known as Immunoglobulin G, or IgG. Although IgE and IgG antibodies play similar roles, they produce somewhat different—though often overlapping—symptoms. A crucial difference between the two, though, is their reaction time. The less aggressive IgG antibodies typically produce a delayed response that might not appear for hours or even days after the person has consumed the offending food. So often the symptoms of food sensitivity are bloating, acid reflux, constipation, or diarrhoea, feeling tired, sleeplessness and mood swings, plus chronic sinus symptoms. Have you ever had that tired feeling after lunch? Well, it may be what you are eating for lunch!
In regards to food sensitivities, there are no good or bad foods, just the ones that affect your system negatively. With how we are harvesting our foods these days, we are getting a higher amount of salicylates (naturally occurring) in our diet as our fruit is picked green, natural additives in our food for shelf life, and increased sugar are emerging as more of a problem than wheat or gluten combined.
The way forward is to change how the immune system perceives this supposed threat and help stop the reaction from the start. Kinesiology is great for identifying the allergens that are affecting your body, I currently have over 1000 homoeopathic vials in which to test what your body may be reacting to. I also have a protocol where you can improve your energy system (working on the immune system and nervous system) so that these symptoms may ease or even go away for good. The system I have for dealing with sensitivities works on three levels, firstly balancing the nervous system, then the meridian system and finally the fight/flight system. This is done on an energetic level so the body can return to normal. So essentially, we are helping re-program your system to recognise good food as good for you, instead of a threat. Sometimes an allergen only requires one treatment, but also may require a further treatment. Kinesiology can also help repair the damage to the gut caused by the sensitivities over time.
Apart from Kinesiology the only way to not have symptoms is to go on a restrictive diet and cut out the “offending” foods, but often we don’t even know what they are and our diets get more and more restrictive till we feel we can’t eat anything anymore. By coming to our Kinesiologist, we can test which foods are affecting you and start strengthening your body so you can eat more normally without fear of repercussions. There is a restrictive period of that allergen for 24hours after each treatment so that the body can settle. Feel free to call us and ask for more information, or book in to start changing your quality of life.
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