At a young age, I was diagnosed with allergy problems. My nose used to run almost non-stop and I never went anywhere without pockets full of nose tissues. Considering the amount of mucus that used to come out of my nose, my mother seriously considered having my adenoids removed. Fortunately, I avoided that surgery and found a better way.
It wasn’t until I was in my twenties that I discovered that two things I thought were healthy foods were poison to me. Being a skinny and underweight child growing up, I forced myself to drink several glasses of milk and plenty of bread products each day. After all, these were “health foods” endorsed by my family, schools, the media, and the government. Who was I to argue?
After a nutritional consultant, Mitch Kronen, recommended that I give up milk and wheat, I gave it a try. Keep in mind that foods we are allergic to often become a craving. While withdrawing from an allergic food, one often finds themselves craving the very substance that makes them sick. That’s why some people experience withdrawal symptoms when trying to quit tobacco, alcohol, or junk food. The allergic reaction has turned into a mild high over the years. Most people don’t realize it when their body rebels against something. They misinterpret the allergic reaction to a mild high.
The first taste of beer, tobacco or sugar can put some people off if they have never tried it before. But, the slow introduction not only creates a resistance, but also a dependency. Many people are allergic to food substances like milk and wheat and don’t even know it.
Milk allergies are often confused with lactose intolerance. Milk allergies occur when the body produces poisons to fight the “invading” milk casein proteins. Sometimes a body with leaky gut syndrome (a leaky intestinal barrier) allows too many toxins, bacteria, and allergens to enter the bloodstream. Lactose intolerance is when a body, usually an adult, no longer has the lactase enzyme needed to digest the milk sugar lactose. If you are only lactose tolerant, you can probably digest cheese, since cheese contains a small amount of lactose.
Either situation still puts toxins in the bloodstream and irritates the mucous membranes. The small vessels of the eyes, mucosa and skin become inflamed. The best solution in any case is to avoid milk consumption. You can get your calcium from vegetables, meat, and seafood. Seaweed, like Kombu, is high in calcium and other minerals.
Wheat and other allergic foods will also cause allergic reactions. To find out, simply eliminate the suspect food for a week. You will usually feel better when you stop eating the offending food.
The next step in fighting allergies and hay fever is building your own immune system. By getting enough exercise, fresh air, sleep, and proper food, you can build your immune system to the point where you can increase your tolerance to eating right, which will generally improve your health to the point of being able to tolerate allergic foods, dust, pollen, etc. .
Vitamin supplements can help. 100 to 500mg. of vitamin C three times a day works for some people. I have had good success with 100 mg. of niacin and panothenic acid (vitamin B5).
Probiotics can also help. By accumulating beneficial bacteria in your intestines, you prevent the accumulation of harmful bacteria, which in turn produce allergy-causing histamines. Keep your gut healthy, and your sinuses will thank you.
