I was born with severe allergies. Scratch and sniff
tests showed me to be reactant to 75% of dusts and
pollens.
I discovered a way to self-test for food allergies,
and when I omitted the offending foods from my diet,
my allergic reactions and sensitivity dropped by 80%.
To self test, here is how I do it (taken from my
article, "Nutritional Insights".)
FOOD SENSITIVITIES:
Probably more than half the people in this country
experience food allergies/sensitivities to one degree
or another. Actually, the term, "food allergies" is a
misnomer, because the body reacts to various food
substances for more reasons than allergic reactions
(hence the word, "sensitivities").
When you think of allergies, you generally think of
sneezing, runny nose, watery eyes, etc. But allergies
mimic every known disease. The late Dr. Arthur Coca
discovered that when people ate foods to which they
were sensitive/allergic, their pulse increased. So he
began testing people by having them monitor their
pulse when they ate certain foods. One woman who came
to him because of her hay fever symptoms weighed 300
pounds. When she stopped eating the foods the pulse
testing had indicated she was sensitive to, she began
losing weight at an amazing, even alarming, rate. She
hurried back to Dr. Coca and he told her to wait and
see what would happen. When her body reached a healthy
weight level, she stopped losing weight. Dr. Coca
concluded that her body's reaction when she ate foods
to which she was sensitive was to accumulate and
retain them in the form of fat.
Another of Dr. Coca's patients found that their
diabetes symptoms disappeared and they were able to
discontinue taking insulin, and still another patient
found they no longer exhibited symptoms of epilepsy
nor needed any longer to take epilepsy medication.
Obviously, these examples are abnormal; food
sensitivities cannot be held responsible for more than
a small percentage of diabetic or epileptic
conditions, but there are other symptoms associated
with food allergies, such as low energy, which are
more common than normally thought.
In his book, "The Pulse Test", Dr. Coca explained
that, when you eat something to which you are
allergic, or even something which your body is
sensitive to and has trouble metabolizing, it will
begin to struggle with that food or substance, and
your pulse will increase.
To use the pulse test to determine which foods you
should avoid, the test should be conducted first thing
in the morning, when you have first arisen, before
eating or drinking anything. The reason for this is
because your body will have had the night to clear
itself out of the last food you ate. You should be
fully awake. First, sit down for a couple minutes, so
that your pulse is a sitting pulse. Then, take your
pulse for a whole minute (rather than 15 seconds and
multiplying by four). Then, eat one food which you are
suspicious of being an allergen. That's one food, such
as a hard-boiled egg, or a glass of milk, or an
orange, etc. Bread is not one food, it contains wheat,
eggs, milk, yeast, etc., so you could not accurately
determine which item you were reacting to.
After eating the one food, take your pulse every 15
minutes three times (say you eat the food at 7:00 A.M.
You would take your pulse at 7:15, 7:30 and 7:45),
always sitting for a minute first so you are always
taking a sitting pulse, and always for a whole minute
for best accuracy (if you are testing a child who will
not hold still long enough, use the 15 seconds
method). Eat nothing during that hour, and if your
pulse quickens to more than 90 beats per minute, your
body is reacting to that food, and you should consider
omitting it from your diet. You should test only one
food each morning for the testing to be the most
accurate, although, if the first food you test has no
effect on your pulse, you might test one more food
that same morning. The reason to be cautious here is
because of allergies/sensitivities that occur when
combining certain foods.
The most common food allergens to consider testing are
chocolate (number one food allergen), peanuts, milk
(test whole milk, 1% or 2% milk and non-fat milk
separately), wheat (test wheat germ or cooked
whole-wheat berries, not wheat bread), citrus fruits,
strawberries, etc. Also, make sure to test the foods
you eat the most frequently and the ones you have
strong or frequent cravings for. Addictive allergies
are very common (having an "addiction" to the foods
you are the most allergic to).
If you discover reactions to certain foods, you may
still be able to eat them if you allow five or more
days to go by before eating them again, and if you do
not over-indulge (pig out) when you do eat them. If
you have allergies to various non-food substances
(dusts, pollens, etc.), you may find that after you
omit the allergen foods from your diet, your
sensitivity to these non-food substances will decrease
or disappear.
Terry Chamberlin
______________________________________________________________________
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