What About Allergies or Intolerances?

Klaus Ferlow, HMH, HA—05/2016
Allergies and food intolerances are both becoming increasingly common today as our environment, especially via the food we eat and the air we breath, which are becoming ever more contaminated with chemicals and genetically modified organisms.

THERE ARE SEVERAL FACTORS that contribute to the development of allergy or intolerance’s. Understanding allergies can be a challenge. We see a wide range of reported experiences from life-threatening allergies, as in Anaphylactic shock cases, to seasonally annoying issues, like hay fever, to milder reactions to specific or unknown causes. It seems like any substance in any form (gas, liquid, or solid) can produce some negative effects for some people. In medical terms, an immediate allergic response is IGE related, while delayed response is IGG (immunoglobulin) related.

It is said through research that undiagnosed food allergies could affect up to half of the population showing up in diseases like Crohn's Arthritis, Schizophrenia which are reflection of long-term chronic sensitives. Is it any wonder when food manufacturers and suppliers to food manufacturers are adding on a number artificial ingredients and scents such as MSG (Monosodiumglutamate) and harmful chemicals? And what about GMO (genetic engineered or modified) "Frankenfood?" Furthermore air is being polluted by Chemtrails, synthetic fragrance oil sprays in home (which creates asthma), contaminated water with chlorine, chloramine, fluoride and arsenic. All these are contributing factors for allergies and intolerances.


What is the difference between allergy and intolerance?

An allergy is technically a response of the immune system to a specific protein; the body makes anti-bodies to fight this "foreign invader." Cells, tissues, or organs in our body that resemble this protein, however, we are often caught in the crossfire, and the antibodies attack our own body. An allergy involves the response of the body to the "foreign" proteins known as antigens. Immunoglobulin binds to the antigen. Powerful substances which are destructive and inflammatory are released in this process. One of these harmful substances released from the injured cells is histamine causing inflammation and irritation of the surrounding tissues. And this inflammatory response can create a wide range of effects such as skin inflammation creating rashes and hives, connective tissue inflammation resulting in arthritis and in the bladder producing frequent urination and bladder infections. There could also be bowel inflammation producing bloating, constipation, diarrhea, gas, colitis or spastic colon. There could be brain cell inflammation causing delusions, depression, learning behavior, and concentration problems, dizziness, fatigue, hallucination, headache, migraines, hyperactivity manic behavior, mental fog, mood swings and seizures. And some acute responses could also include anaphylactic shock, sneezing, running nose and mild feeling of anxiety and anger. The more general the symptoms the more difficult it is to link to a specific food.

Food intolerance is more an issue of a low or inadequate enzyme production affecting full digestion and or metabolizing of a food, like lactose intolerance. This may occur if the food exceeds the body's ability to access or produce a certain enzyme. The body tries to adapt eve to the point of depleting enzymes within cells, to meet the demands for digestion. And therefore enzyme depletion can be a major risk factor for cancer. As a depleted cell accumulates more toxins and metabolic wastes and can therefore become weakened and vulnerable to infection with the cancer virus.


Allergy and emotions; is there a relationship?

Yes, the start of an allergy can be attributed to a mental state. Just like we can relate a specific smell or sent to a specific event or time, we can relate a specific food or an environmental exposure to and event or time. If it is an event or time of trauma it is more likely to link the food for instance, as an invader and produce the protection required, such as an antibody. Therefore the mind in times of stress can produce antibodies to try to prepare for the next exposure. As a result there can be emotional links to food allergies that need to be cleared.

What can you do to prevent allergy and intolerance?

  • reduce stress
  • colon and yeast cleanses
  • reduce intake of water with meals
  • avoid over eating
  • boost immune system
  • take digestive enzymes
  • fast one day per month
  • rotate food every 3 – 4 days
  • cleanse liver yearly
  • eat inflammation reducing foods


Complete list of allergy or intolerance common symptoms

When monitoring your reactions to different foods it is important to be aware that food allergies/intolerance’s can manifest themselves in many ways not all of them obvious. The following symptoms e the most common manifestations of food allergies:

acid/alkaline imbalances (should be daily 30% acidity, 70% alkaline)
abdominal cramps
chest and shoulder pains
cold hands
colds and ear infection repeatedly
dark circles under eyes & puffy eyes
depression & mood swings
digestive disorder & nausea
eye pain and tearing
excessive drooling
fluid retention
food craving, especially for junk food
hearing loss
intestinal problems
learning disabilities
muscle disorders
nasal congestion
nightly urination
periods of blurred vision
poor memory
rectal itching
red, rosy cheeks
re-occurrence of any illness despite treatment
restless sleep
ringing in the ear
running nose, chronic
sensitivity to to light
severe menstrual symptoms
sinus problems
swollen fingers
tickle in the throat
unexplained dramatic weight loss/gain
unusual body odor
varicose veins
watery itchy eyes




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Camel Nelson, Anna Jbrisimovic, The food allergy cookbook, Skyhorse Publishing, 2015