Article from the Mayo Clinic
Your Baby's Health — All About Allergies

Yes, babies have them too.  They may be what's behind his rashes and sniffles.

by Nicholas A. Pawlowski, MD — March 2003
www.americanbaby.com


If your baby has a rash or a runny nose, you might chalk it up to infant acne or a cold. But these symptoms could also indicate an allergy. If either you or your spouse is allergic, it's a likely possibility. Learning about common allergies and their symptoms will help You work with your doctor to get to the bottom of your baby's illness.

The ABCs of Allergies

Our immune System is designed to protect the body from viruses, bacteria, and other invaders. An allergic reaction Occurs when a person's immune system reacts to a harmless everyday substance such as a food, pollen, or dust as if it's an invader. The body will then produce histamines and other chemicals to thwart the perceived attacker, and they make us feel sick. Obvious reactions are hives, sneezing, swollen eyelids, or itchy eyes (a young child will constantly rub his eyes or nose). Other symptoms include constipation, wheezing, and vomiting or diarrhea.

When a reaction Occurs in different parts of the body at once, it's called anaphylaxis. For example, a baby's eyes can water while his face swells, his blood pressure drops, and his heart races, all at the same time. This reaction can make breathing difficult and can be life-threatening. Call 911 if you think your baby is having such an attack.

Eczema, an itchy, scaly red rash that can show up anywhere on a baby's body but often appears on an infant's checks, is common in children with allergies. The first signs usually develop by 3 months of age, and babies prone to eczema are also prone to allergies — although not every baby with eczema is allergic. Your baby is also at a greater risk of developing allergies if they run in your family. The chances of baby's being allergic are about 75 percent if both his parents have allergies and 50 percent if one is allergic.

Offending Foods

Food allergies are the biggest concern in children younger than 2. Almost any food can be a trigger, but eight foods cause up to 90 percent of reactions;

peanuts, tree nuts (walnuts, pecans, etc.), fish, shellfish, eggs, milk, soy, and wheat. Peanuts are very allergenic and are a frequent cause of severe reactions (anaphylaxis). The number of children with peanut allergy has also risen significantly over the last 20 years.

During the first two years of life, I recommend that you avoid giving your child nuts and peanuts (they're a choking hazard until age 3, anyway), peanut butter, butter, fish and shellfish, if possible. Egg whites should not be eaten before age 1. Also, if you have a family history of allergies, it's generally recommended that you wait until your baby is 6 months old before introducing solid food. Studies show that breastfeeding reduces the incidence of eczema and allergic food reactions in infants; breastfeeding for the first year, if possible, and certainly for the first six months.

Allergic reactions to foods can cause hives, eczema, vomiting, abdominal pain, diarrhea, and sometimes respiratory symptoms, including stuffy nose. A milk allergy can also result in blood in baby's stool. Although children shouldn't be given regular cow's milk until age 1, your infant can [also] develop a milk allergy to cow's-milk formula. If that's the case, your doctor would recommend that you give your baby a soy-milk formula, or a hypoallergenic formula in which the cow's-milk proteins are broken down to a size that babies call usually tolerate.

Airborne Allergies

Environmental allergies such as hay fever typically develop after age 2, but in some cases children as young as 3 or 4 months will react to inhaled particles, including pet dander (the white flakes of dead skin oil animal fur), pollen, mold, or dust-mite droppings. Environmental allergies are less common in babies than food allergies because the amount of airborne particles that enter the lungs in the first two years is much smaller than the amount of food a baby eats each day. And it takes time to build up sensitivity before allergies develop.

What kinds of symptoms do environmental allergies usually cause? Itching, dripping, and/or swelling of the eyes or nose are typical, but the problem is that a cold virus can cause these symptoms, too. Your doctor will look at the pattern of baby's symptoms to help him determine the cause. For example if these problems occur after exposure to a cat or during the pollen season, it is likely your child is allergic. Colds, on the other hand, last from a few days to a week and are frequently accompanied by fever.

Perpetual allergy symptoms caused by triggers that are around all the time, such as dust mites, are trickier to diagnose. There is no "on-and-off switch" of symptoms to help us determine whether it's an allergy and not just a lingering respiratory infection.

However, telltale signs that something in the environment is causing baby to be sick are if a child's nose constantly runs with a thin, clear fluid (as opposed to thick green or yellow mucus) and he's constantly sneezing or rubbing his eyes. Dark blue or purple rings under a baby's eyes (called allergic shiners) are also a common sign of a chronic allergy.

Further Detection

Sometimes it's still not clear what is causing an allergic reaction. In the case of a food allergy, parents often don't remember all the foods a child ate before an attack. Some parents mistakenly think that a child can have a reaction five days after eating a certain food. That's just not possible. Allergic responses occur rather rapidly, usually in minutes but certainly in less than two hours after exposure to a trigger. Also, a true allergen will cause a reaction every time. For example, if a child is allergic to milk, he will react each time he drinks it. As for all environmental allergy, there may be too many possible culprits. I will ask parents a lot of questions — such as whether symptoms are worse at certain times of the day — in hopes that the answers will help decipher things. I may also tell parents to keep a diary of baby's symptoms.

A skin test, in which a child's skin is lightly pricked and exposed to various allergens, can be used to determine allergy triggers. If the child is allergic, an itchy feeling and a red bump will occur within 10 to 15 minutes. A skin test call be done on babies as young as 2 months old. Skin tests are the most reliable for detecting food allergies; they aren't as dependable in uncovering air-borne triggers in babies. In most cases, it won't be until a child is 2 or 3 that we can get a truly accurate result.

Prevention and Control

To relieve many of baby's allergic symptoms, including sneezing and rashes, your doctor will probably prescribe an oral antihistamine such as Benadryl. Eczema and other rashes can also be treated with skin moisturizers or 1 percent hydrocortisone cream. If your child has a food allergy and is at risk for anaphylaxis, it's wise to keep an adrenaline treatment called epinephrine in the house. This medication, given by injection and available by prescription as EpiPen auto injector, helps to control severe reactions.

Beyond immediate treatments, the best way to conquer an allergy is to strictly avoid the trigger. In the case of a food allergy — to eggs, for example — you should refrain from feeding your child any. Frequently grandparents will incorrectly think that they can "cure" a child of a food allergy by providing small doses of the offending food, but this is not the case. I explain it to parents this way: The immune system has a living memory. Every time you expose the cells to a food allergen, more memory is created. If you stop giving the child the food, eventually those memory cells will die out. In this way, a child will often outgrow a food allergy by 4 to 6 years of age. However, sensitivity to select foods, such as peanuts, tree nuts, and fish, take longer to outgrow. These allergies could even last a lifetime.

Keeping children from eating foods they're allergic to takes parental vigilance. Lunch and snacks should be prepacked for children in day care and teachers told that your child can't share classmates' snacks. As your baby gets older and starts eating a greater variety of foods, one of the most important steps is to learn how to accurately read food labels (a good resource is The Food Allergy & Anaphylaxis Network Web site, http://www.foodallergy.org).

Environmental allergies are tougher to control. Parents can't simply remove pollen, as they would a food, from a child's surroundings. However, you can limit a child's exposure to pollen. A child should play indoors with the windows shut on windy or high-pollen-count days. If dust mites are the cause of allergies, wash linens weekly in hot water and encase the mattress and pillow in mite-resistant coverings. Do not smoke in the house — especially not in the baby's room — as cigarette smoke can aggravate allergies. In addition, as hard as it might be, you may need to remove a pet from the house if he's the source of baby's allergies.

These measures can eliminate or at least lessen baby's symptoms. However, unlike food allergies, airborne allergies can't be outgrown.

Stronger Relief

If environmental controls aren't enough to prevent allergies, your baby may need medications. These include antihistamines, decongestants, and steroids. The goal is to use the safest and least amount of medicine that will control the problem.

As you would for any aliment, check with your pediatrician to find the best resources for you and your family.


Asthma and Allergies Double Trouble

Coughing is pretty common when baby suffers from a cold, but if your child has allergies persistent cough can signal a more serious problem: It may mean your baby has asthma, a chronic respiratory disease. In fact, up to 40 percent of kids with allergic rhinitis or eczema develop asthma. Asthma is a condition in which a person's airways tend to swell and fill with mucus when exposed to triggers like dust, mold, and animal dander, although cold viruses are the most common asthma trigger. Cigarette smoke is another irritant. An asthmatic's inflamed airways spasm, causing coughing, wheezing (a whistling sound when exhaling), and shortness of breath.

Also look for a worsening cough after midnight, a cough that sounds like baby is trying to expel something from his chest, or a tendency to cough or wheeze when baby cries. If your baby is wheezing, it means she's having difficulty breathing, which can be dangerous. If her nostrils flare, she sucks in her ribs with each breath, she appears to be turning blue, or she is breathing too fast — call 911.

The good news is that most children with asthma suffer from mild to moderate symptoms. As with allergies, the best way to reduce the risk of an asthma attack is to minimize a child's exposure to lung-swelling triggers. Medicine can also help. Check out the Web sites of the Children's Hospital of Philadelphia ( www.chop.edu ) and the American Academy of Allergy, Asthma, & Immunology ( www.aaaai.org ).

Nicholas A. Paivloivski, AID, is section chief of allergy, immunology, and infections disease at the Children's Hospital of Philadelphia and an associate professor of pediatrics at the University, Pennsylvania School of Medicine.


[ It has been suggested, — based on observations — that many instances of S.I.D.S. are brought on by a toxic reaction to the "Out-Gassing" of solvents used in the creation of baby's matress. With his nose near the matress he is getting the full dose of toxic fumes!  Having the baby sleep on his back allows the fumes to disapate slightly.   Having a gentle filtered air flow over baby's bed will provide a large measure of protection from this type of hazard.  It is a good idea to place the matress out in the sun for several "dry days" before using it with baby.

Some cases of S.I.D.S. have been directly linked to inhaled toxic mold spores, which causes hemorrhagic lung disease in infants. ]

Children Need More Protection From Toxins Than Adults Do.

Symptoms of Elemental Toxicities


Building a Simple Inexpensive and Very Effective Air Filter
Jump Over Introduction

I have been plagued by allergies and food intolerances since I was 9 months old (notes in my baby book), however no one picked up on my trauma and it wasn't until my late twenty's that I started to investigate these possibilities.

On my own, I discovered I was intolerant to milk protein. Removing milk from my diet made the biggest difference in my sense of well-being. Most of my hyperactivity was eliminated, and I finally could breath through my nose. Breathing through one's mouth has severe effects on one's teeth since the mouth is constantly dry and the peptides and other protective and restorative substances in saliva can't do their job. [ Studies have shown that tooth decay can be reversed! ]

I then went to an allergist and learned the rest of the story. There were other foods and a list of inhalant substances, which I also proved reactive to.

I then started my quest to find an air filtration system that could protect me — at least indoors. I searched in vane for several years attempting to find one that would make a noticeable difference. I started with one that was about six inches in diameter and a foot high — that did nothing. I moved on to a small electronic unit about the size of a couple loafs of bread — that did next to nothing also. I then opted for one of the heavy guns. I obtained a $400.00 electronic filter that was meant to be installed in a furnace. I installed a fan creating a stand alone unit that I kept running continuously — that helped some, but really wasn't doing the job.

About that time 3M starting producing a line of furnace filters made with a new high tech material that is able to produce an electrostatically charged fiber that requires no outside power source. I was living in a house without a forced air furnace at the time, so I obtained a package of their "Hammock" product and created a frame with the top and bottom sized to use one third of the package, installed a 6 inch squirrel-cage blower in the top and stapled the material around the four sides. This was the first filter that actually made a noticeable difference for me.
[ Filtrete —  Electrostatic "Hammock Micro Particle Filter"
— 9918NA —     EPA Est. No. 68785-MN-001 ]

I have installed this material on window air conditioners with great success also. [ Occasionally, I find a unit that won't tolerate the added air restriction. On these units the coils ice up. ]  I remove the internal filter and tape the Hammock material to the front of the unit's intake. This minimizes air restriction and allows condensation to flow down the cooling coil properly.  If you opt to put the material inside the grill, be sure that it doesn't touch the cooling coil.  I've seen rooms filled thick with smoke clear out in only a few minutes when this material is added to a window air conditioner.

If you have a central air system, there are filter sizes for most all furnaces.  When possible I place an inexpensive filter in front of the Filtrete filter. Average efficiency is improved, and filter life is extended.  Most central systems have a blower motor that is grossly over-powered and the air handler can tolerate considerable input restriction.

If the central system has an electronic filter, so very much the better. I use a less expensive Filtrete filter on the electronic unit's down-side, (This filter is changed once or twice a year.) and I install Filtrete filters in the furnace's normal filter slots.  Filtrete filters used this way can easily have functional lives of three or more years.

Most homes have no way of filtering the air coming into the house. They have a number of devices the exhaust air from the building — stove hoods, cloths dryers, furnace, water heater, bath room exhaust — but the make-up air is acquired through unfiltered leakage in the building structure.  Wind pressure greatly complicates the issue of installing one, but with a little thought and investigation, one finds several good options present.  You will be extremely amazed at how fast the filter will turn black.

Many commercial buildings have a system of filters, ducts and dampers called an "Economizer", that brings in outside air for both heating and cooling when the temperature differential is correct. This greatly reduces energy costs. Power factor controllers are also installed on the blower motors along with speed controllers, to correct for the over-powered nature of the blower motor running "At Speed". Some systems realize a savings of 20% on electrical costs alone.


The Most "Bang for Your Buck"

Many of you have one of those little air filters that you have thrown in to a dusty corner after you decided they weren't doing anything and the replacement filters were costing way too much.  Well, It's time to drag them out again, throw away the original filter and wash them off.  I first put this little scheme together for a cousin who was very sensitive to animal dander.

It simply consists of a Filtrete furnace filter placed on the floor in a corner of the room. — (Since most sizes cost the same, acquire the largest size that will fit in your space.)   I then cut a triangular piece of cardboard to form a top — (It doesn't need to be an equal-sided triangle.) — and cut a hole in it to accommodate the filter / fan.  I then taped the fan assembly and filter to the cardboard.

In only a few days, you will notice a very impressive amount of dust and dander trapped on the filter.

I don't recommend taping the assembly to the wall since most tapes will leave adhesive behind or pull off paint when removed — (Masking tape and duct tape are particularly bad offenders.)  You can obtain a couple of picture hangers that have a special adhesive that is designed to come off without marring the paint surface to hold the assembly in place.  A small crack between the assembly and the wall really won't make much difference.

In my cousin's room, we used a large over-stuffed chair to hide the assembly. We made sure that the chair didn't block the air flow.  With a little imagination, I'm sure you can come up with a scheme to improve aesthetics in your room — (A small Venetian blind can be used to hide the filter face.)

You can run many variations on this basic idea. You can use cardboard to create a complete enclosure, or if you or a friend has a wood working shop, you can get quite fancy with very little effort.   You could even make a little table that fits into your corner that has the filter unit built in.

If you don't have an old filter unit to provide you with a fan, you can stop by a computer shop and ask for a fan from a other-wise burnt-out computer power supply, and run this with a 12 volt DC wall transformer that you might have laying around from an old toy.

If you decide to buy a fan, I would recommend a small squirrel-cage blower, since these perform better with input restriction than a blade fan will.  Make sure it is a very quiet model since some can be quite noisy.

Also remember, just because the filter looks dirty doesn't mean its not working properly.  The filter should be replaced when the air-flow has been reduced by about 25%, or once or twice a year if you have a large filter and a strong blower.

If you use a blade fan, don't use a "pre-filter" or anything else that might restrict air flow.  The technique of using a pre-filter only works when a squirrel-cage blower of sufficient power is used.

Since children spend a lot of time on the floor, here are some important considerations to help motivate you to install one of these for your child;

  • Toxic dust, dander, mold spores, pollen ... tends to settle toward the floor.

  • It is often cooler near the floor by several degrees or more.

  • A number of toxic gasses are heavier than air and also settle to floor level.

  • And as we said before, a flow of air in the room reduces the concentration of "out-gasses" around the child that come from furniture and toys.

Always take some regular time to look at your living environment from your child's point of view.  Lay on the floor, sniff the air, feel the temperature, and most of all, look for hazards that might be within the reach of your little ones.

© 2003 Tommy Cichanowski
If you re-post this material, please link back to this web site.


Food Allergies and Intolerances


What are food allergies?

The term "food allergy" often defines a variety of adverse physical reactions to foods. A true food allergy is an abnormal response of the body's immune system to certain foods or food ingredients. For some people, eating even a little of the offending food can cause a life-threatening reaction. Less sensitive people may be able to tolerate small amounts of the food to which they are allergic. One of three people believes he or she has a food allergy, yet only about 1% of adults suffer from true food allergies.


What is the difference between a "food allergy" and a "food intolerance?"

Unlike a food allergy, a food intolerance does not involve the immune system. However, the physical symptoms of a food intolerance, such as intestinal discomfort, can resemble those of a true food allergy. For this reason, a food intolerance reaction may be easily confused with an allergic reaction. It is important that the symptoms be evaluated and diagnosed by a board-certified allergist.


What are common symptoms of food allergies and intolerances?

Physical responses to allergic food substances include:

Skin reactions: swelling, hives, rashes.

Nose/lung reactions: nasal congestion, asthma.

Stomach/intestinal reactions: nausea, diarrhea, gas.

Symptoms can develop immediately, within two hours, or may appear one to two days after eating a food. Persons who believe they have experienced an adverse reaction should seek medical evaluation. Many typical symptoms could be caused by other illnesses such as the flu or food poisoning.

The most severe type of food allergy reaction is called anaphylaxis (an-a-fi-LAK-sis). This reaction can occur within moments after eating the offending food, and typically involves several parts of the body. Symptoms may include hives, difficulty breathing, and loss of consciousness. Without immediate medical attention, death may occur. Common foods that cause anaphylaxis are peanuts, nuts, eggs, and shellfish.


What foods commonly cause food allergies?

In adults, common allergic reactions are caused by fish and shellfish, peanuts and nuts such as walnuts or pecans, and eggs. In children, common food allergy culprits are milk, egg, peanuts, wheat, and soy.

Diagnosing a food allergy requires a physical examination by an allergist who may recommend you consult with a registered dietitian to help you manage your diet.


What might cause a food intolerance?

People may react adversely to foods for a number of reasons, including:

Digestive and other physical conditions can mimic food allergy symptoms.

An enzyme deficiency, such as when the body cannot digest lactose (a milk sugar) often produces symptoms of gas, cramps, and bloating. This is known as lactose intolerance, and is not a milk allergy.

Sometimes natural substances in foods such as wine, fish, and cheese may cause allergy-like symptoms.

Food additives are rarely linked with food intolerance reactions. Sulfites, a preservative, are safe for most people, but can be dangerous for a small number of severe asthmatics.

According to the Food and Drug Administration (FDA), the flavor enhancer monosodium glutamate (MSG) is safe for the vast majority of people. Some people have reported mild, short-term symptoms after consuming MSG, but under clinical testing, people were no more likely to respond to MSG than to a placebo.

MSG Causes Obesity
The MSG triples the amount of insulin the pancreas creates, causing rats (and humans?) to become obese.


What can I do to help manage my food allergies?

Once a true food allergy has been diagnosed, strict avoidance of the offending food is the only treatment. To do this, read food labels carefully and consistently. For additional information, contact the food company. When eating out, ask about ingredients and how the dish was prepared.

Ingredient substitution is a useful skill for the food allergy sufferer. A registered dietitian can guide you toward appropriate food substitutions. Specialty food product suppliers can provide product suggestions.


For more information

The American Dietetic Association/National Center for Nutrition and Dietetics Consumer Nutrition Hotline.

For food and nutrition information or for a referral to a registered dietitian in your area, call 800–366–1655. For customized answers to your food and nutrition questions by a registered dietitian, call 900–CALL–AN–RD ( 900–225–5267 ). The cost of the call will be $1.95 for the first minute and $.95 for each additional minute.

American Academy of Allergy and Immunology 24-hour Physicians' Referral and Information Line, 800–822–2762. This organization will provide you with a list of allergists in your area, as well as general information on food allergies, other allergies, and asthma.


The Food Allergy Network
4744 Holly Avenue
Fairfax, VA 22030
703/691-3179

This consumer-based group produces a newsletter and several publications related to food allergies.
American Allergy Association
P.O. Box 640
Menlo Park, CA 94026

Send information on your allergy, along with a self-addressed envelope and two stamps and you'll receive information tailored for you.

This fact sheet is supported by a grant from Ajinomoto U.S.A., Inc.


© 1994 ADAF. The ADA does not endorse the products or services of any company. Reproduction of this fact sheet is permitted for educational purposes. Reproduction for sales purposes is not authorized.

Copyright ©1997
The American Dietetic Association
216 W. Jackson Boulevard
Chicago, Illinois 60606
312–899–0040
FAX: 312–899–1979


Lactose Intolerance

Lactose intolerance is the inability to absorb lactose - the predominant sugar in milk - into the digestive system. If lactose is not absorbed properly, it ferments and this results in abdominal pain, a bloated stomach, diarrhea, and many other more subtle symptoms.

Most adults in northern Europe and North America are able to absorb lactose. However, the majority of the world's population is lactose intolerant.

Lactose is a disaccharide, which means that it is composed of two other sugars bound together. In order for lactose to be absorbed, it must be split into those two smaller sugars. This split is performed by an enzyme called lactase, which is present in the lining of the small intestine. If the levels of the lactase enzyme are low or absent, then that splitting does not occur. The lactose is fermented by the bacteria in the large intestine and this produces excess gas and stomach rumbling and leads to diarrhoea.

Lactase activity is high in babies and declines as the amount of milk in the diet decreases. Some people may have very low lactase levels but not have any symptoms. This is because some bacteria, such as acidophilus, can split the lactose sugar and in the process gain their needed "life energy".

Acidophilus ( Lactobacillus bulgaricus ) is the bacteria that is responsible for turning milk into Yogurt, and "active culture yogurt" is not pasteurized after being inoculated.  This means that this type of yogurt is a very good source of these "Friendly Bacteria".   Eating a spoonful at a time is a good way to culture these bacterial in your stomach and intestine.

Friendly bacteria can help keep the "bad guys" under control mainly by competing for space and food. However, some strains give off substances that attack harmful bacteria and strains of fungus directly.

Most stomach and intestinal ulcers ( duodenal ulcers ) are caused by an aggressive bacteria that imbeds itself in the wall lining.  Inoculating one self with "Friendly Bacteria" is one defense strategy that helps to keep "Helicobacter pylori" ( the bad guy ) from gaining a foot-hold in your system.

You must remember, that when you take an antibiotic you kill not only the bacteria that is causing your system harm, but also in the process, you kill-off any friendly bacteria that might be in your body.

So, you must always remember to reintroduce friendly bacteria into your body after the antibiotic has done its job.

I became extremely sensitive to lactose after taking an antibiotic, and it took me considerable time and many painful experiences to figure out what had happen.  I worked first with lactase which works very fast and can be taken a short time after accidently ingesting something with lactose.  And then later with Acidophilus, which needs to be build-up in your system before you can eat something like butter with a high lactose content.

I am still unable to tollerate milk protien, but I can eat butter — milk fat and milk sugar — without any effects as long as I maintain a healthy Acidophilus population in my body.

More Information about Lactose


Some Notes On Intolerances to Corn Protein(s)

There are many different varieties of corn ( Maze ) most certainly over a hundred. I have experienced considerable differences in my personal investigations.

I learned about my milk intolerance by first fasting from milk products for two weeks and then drinking a glass.  That produced a very severe reaction that lasted for days. Accidents and additional "challenges" also produced severe reactions for several years until finally, my body cleansed itself to the point where I can now tolerate a little milk protein at a time.

When I finally came to the realization that I still had other unresolved environmental issues, I opted for a less painful road and went to an allergist.

So began another chapter in my life; "Living Without Corn" — Me having Native American Blood, unable to digest corn!  Doing without did increase my health and sense of personal well being significantly.  But again, I pulled dramatic reactions from "accidental" ingestion.

Some of you might remember a TV commercial where a man was sitting at a table enjoying a bowl of soup when the lights go out. We then hear snoring and when the lights are restored we see him passed out with his head immersed in the bowl of soup.  This is the comic version of the type of reaction I experienced, only I usually had time to make it to the floor before I would become semi-unconscious for twenty minutes or more.  This reaction could be brought on by consuming gravy made with corn starch. Today I use potato starch to make superb gravies. ( I do love hosting dinner parties. So one quickly learns to become a Great Inventive Cook when you are intolerant to both a milk and corn — much to the delight of my friends. )

Atending parties became a bit trying. A seemingly endless number of party treats are made with corn and the temptation to have "just a few" was always there.  However, it doesn't take long to learn that it is best to "Just Say No !!!"

Bodies can repair themselves if given a chance and I was learning that my reaction to milk protein was greatly dimishing as my body continued to cleanse itself. This started me thinking; "Might my reaction to corn be lessening also?"

OK  Let's have just a few party treats.

Well, that is when I learnt that there was a BIG difference between the different species of Maze.

On a scale of one to ten,  Blue Corn rated about one hundred !!!

I classified Pop Corn at about a one.   Nibble – Nibble

Everyone is potentially different, so you will have to check things out yourself.

  • Powdered sugar is about 5% corn starch — used to make frosting.
  • Some Baking Powers contain corn starch.
  • Medications use corn starch and lactose as fillers and binding agents.
  • Egg Drop Soup, Gravy, ...

I use Potato Starch, Wheat Flower, Tapioca ( Made from the root of cassava plant ) and arrow root as thickening agents depending on what I am preparing.

[ I currently classify Pop Corn as a 0.25. ]



Allergic to chemically colored and highly sugared antihistamine medications?
[ I am. ]

If you can tolerate citrus, you can make your own antihistamine with built-in vitamin C.

Cut untreated orange peels Into strips and soak in apple cider overnight. Drain, cover with raw, unfiltered honey and cook until honey is almost evaporated and the peels are "candied." Refrigerate.

Eat a strip or two at a time to clear nasal passages. Citrus peels supply bioflavinoids, a vitamin-C factor not found in commercial juices.


Migraine sufferers studied by Jean Monro of the National Hospital for Nervous in London, England, had an average of three of these foods in their diet.

— milk, cheese, eggs, chocolate, tea, wheat, oranges and apples —

Eliminating them brought relief to many in less than two weeks.


Allergies tend to cause fluid retention.


Don't get your vitamins A and B from the supermarket if you're allergic.

The B vitamins you're taking to cope with your allergies commonly contain large amounts of corn, brewers' yeast and sugars derived from beets, corn or cane. Lactose (milk sugar) is a common ingredient.


Be your own allergy sleuth.

Make a list of the foods you eat every day — or at least once every three days — and single out those you enjoy most. Totally eliminate them one at a time for four or more days.

Then reintroduce each food unaccompanied by any of the others. If you receive a bad reaction to something, especially if it reproduces symptoms you've had in the past, it is usually the one to which you are allergic.


Sprout your favorite food and you may not have to do without it.

Sprouting beans, wheat, corn, rice and even nuts often reduces their allergy-producing potential.


Acutely allergic to gluten?

Have a banana. Banana sugars, because of their easy accessibility to the body, are useful for lessening and controlling the effects of Coeliac Sprue disease (gluten allergy). Bananas are also a good source of blood pressure-normalizing potassium.


A hangover maybe nothing but an allergic reaction in disguise.  Don't think so?

Try this test:  The next time instead of drinking an additional drink of what did you in, take a bit of food made from the same fermentable food substance present in the alcoholic beverage. For instance, eat rye toast if it was rye whisky. Take a slice of whole-wheat bread if it was a blended whisky. Suck some sugar cane if it was rum.

Your hangover may disappear that way, and you'll recognize that you have an allergic addiction to that food.


Pregnant?   Don't pass your allergies on.

A mother who consumes large quantities of a certain food can sensitize her baby. Such newborns often develop allergic reactions for the first few months after birth.


If you're very allergic, eat very few processed foods.


It could be cocoa beans that are making you restless as a jumping bean?

According to Doris Rapp, allergist at the Meyer Memorial Hospital in Buffalo, N.Y., tests of hyperactive children showed that more than 70% had allergies and 50% improved in one week or less on a diet that excluded cocoa, eggs, wheat, corn, sugar and milk.


Need hypoallergenic bedding, a couch without chemical fixtures, a pillow that won't make you sneeze?  Call the Human Ecology Research Foundation in Dallas, Texas (214) 620-0620.


Are you allergic to your house?

Common allergies include dust, feathers, plastic, carpet chemicals, a moldy basement, bathroom vaporizers, mattress stuffing and, of course, pets.


Don't get your vitamins A and B from the supermarket if you're allergic.

The B vitamins you're taking to cope with your allergies commonly contain large amounts of corn, brewers' yeast and sugars derived from beets, corn or cane. Lactose (milk sugar) is also a common ingredient


"Often the state of the food can make a difference in the allergic individual's ability to tolerate it," says Claude Frazier. "Cooked food, for example, is less likely to cause a reaction than raw food. And, oddly enough, food on the stale side is less likely to produce symptoms than very fresh food."


Let's Play Doctor
J. D. Wallach, DVM, ND and Ma Lan, MD, MS
© 1989 – Double Happiness Publishing Co., Bonita, Ca.


"I'm a realist, as long as the profit is in the treatment of symptoms rather than in the search for causes, that's where the medical profession will go for it's harvest."  —  Arthur F. Coca, M.D.


Food Allergies: (sensitivities – intolerance) are a concern for everyone. The reason is that the *celiac disease type changes they cause in your intestine will prevent the absorption of essential nutrients that are required to keep your immune system, as well as your various organs, in tip top working order. Many of the maladies caused by food allergies are not a direct cause but rather an indirect cause by cutting off the flow of essential raw materials necessary for your body to repair itself. A list of symptoms of food allergies could fill about tem pages. Suffice it to be said that if you have any chronic disease (i.e. cancer, diabetes, arthritis, heart disease, etc.) you have food allergies !!

80% of "dyslexic" children are really suffering from food allergies and/or sugar sensitivity.   These food sensitivities create learning disabilities that "mimic" organic disease.   Food allergies should be seriously investigated and dealt with if these children are to have a fair shot at a normal life.

Allergic "shiners" "geographic" tongue are red flags. Food allergies are caused by incompletely digested proteins (polypeptides) getting into your blood stream; this happens to the fetus through the placenta (i.e. cystic fibrosis, celiac disease, etc.), to the nursing baby through the breast milk and to the rest of us when our digestive system is not working perfectly (i.e. stress, aging, etc.).

The diagnosis and identification of specific food allergies takes quite a bit of work on your part to identify but it is worth the effort as it will add 10–20 years to your life and make an enormous improvement in your quality of life.

The easiest way to identify food allergies in yourself is the Coca Pulse Test. To perform this test, you learn your base pulse rate then eat a single food (i.e. milk only, wheat only, etc.) and check your pulse 15, 30, and 60 minutes after you eat the single food item; an elevation in pulse rate of more than ten beats is an indicator that you are allergic to that food.

You must be serious and aggressive at this project because it takes time and effort – after you get cancer, it is a little late to realize that you spent more time working on your lawn's health that you did on your own !!!

A second method of allergy diagnosis that can be used in conjunction with the pulse test is the diet diary; this is especially useful when emotional symptoms and headaches are associated with food allergies. First, you eat a single food (do with pulse test) noting the time on a pad of paper, then record emotional symptoms and/or headache with the time; the symptom will appear within minutes to a few hours [or longer] of ingesting the offending food (this includes hyperactivity and dyslexia).

Do a six-hour GTT (glucose tolerance test) as almost everyone with food allergies has hypoglycemia because the celiac changes in the intestine prevent the efficient absorption of chromium.

Treatment of food allergies includes religious use of the base line nutritional supplements (be sure to use hypoallergenic supplements – no corn (starch), wheat, soy, egg or milk (lactose – whey), avoid vaccinations that have egg, blood or beef origins.

Vitamin C should be taken to bowel tolerance levels (5,000 mg minimum); Vitamin A at 300,000 IU per day as beta carotene; Bioflavonoid at 150 – 300 mg per day; Zinc at 50 mg t.i.d (t.i.d. = three times each day); Essential fatty acids at 5 grams t.i.d.; Selenium at 200 mcg t.i.d.; Chromium at 50 – 200 mcg t.i.d.; Betaine HCL and pancreatic enzymes at 75 – 500 mg t.i.d.; 15 – 20 minutes before meals (read labels – some need to be chewed); ACE sublingual or IV autoimmune urine therapy, five day rotation diets, avoidance of offending foods and patience !!!

It takes up to 90 days to repair the intestinal injury (the good news is that repair will take place even if you are 100 years old !!!). IV hydrogen peroxide speeds up the healing process.


A third way to test for food intolerances is to strictly fast from the suspect item (i.e. milk) for 10 – 14 days and than have a large glassful.   This was very convincing (and traumatic) for me causing me to totally avoid milk products for many years.   It was so convincing and traumatic that I recommend a forth method;   See a specialist !!!!

"Allergies and Associates" on Tenth Street in La Cross, Wisconsin specializes in food intolerances, as well as allergies — 800–950–9740.   It is best to adhere to a program of strict avoidance of the offending substances to allow your system to heal.   With a few years of abstinence, your system will be able to tolerate small amounts of the substances making life a bit easier.


*Celiac Disease: (gluten enteropathy, non-tropical spruce) is perhaps the most underrated disease in America today. Celiac disease is characterized by a loss of villi (finger-like projections) from the small intestines and a scaring of the supportive tissue which effectively reduces the absorptive surface by as much as 70%. Classically celiac disease is caused by wheat gluten sensitivity, thus "gluten free diets". If this change was limited to wheat only, it would be of small consequence because it is easily recognized, however cow's milk albumen and soy protein will also cause these same physical changes in the gut. The loss of villi and scaring of the supportive tissue of the small intestine can progress to the point where by age 45 – 50 years, 90% of the intestine can be damage resulting in a significant reduction of absorptive surface. The result is poor assimilation of nutrients, which are the raw materials for tissue repair, growth and maintenance of the immune system.

Celiac disease is, therefore, the basic cause of many diseases including diabetes (i.e., malabsorption of chromium and vanadium), cancer (i.e., malabsorption of zinc, and vitamin A and selenium), and muscular dystrophy and cystic fibrosis (i.e., malabsorption of selenium in the pregnant mother resulting in damage to the fetus).

Diagnosis and treatment of celiac disease includes using the pulse test for allergies especially wheat, cow's milk and soy products and eliminating and/or rotating the offending allergen – it takes 90 days to repair the injured gut which means there is great hope if you take the effort to see if, in fact, you are sensitive to wheat, cow's milk or soy.


Chronic Sinus Problems Linked to Fungus

Mayo Clinic finds that the body's fight against fungus irritates nasal passages.

By Maura Lerner   —   Star Tribune Staff Writer

Researchers at the Mayo Clinic say they have found the cause of most cases of chronic sinus infection, which affects 37 million Americans.

The culprit:   fungus.

The researchers discovered that the body's attempt to fight off fungus in the nasal and sinus membranes can backfire in sensitive patients, irritating the nasal passages and causing the problem.

They said the research could pave the Nay for the first effective treatment for sinusitis, a chronic inflammation of the membranes that causes headaches, runny noses, nasal congestion and loss of smell. Although antibiotics and over-the-counter decongestants are widely used to treat the condition, they have been ineffective.

"Medications haven't worked for chronic sinusitis because we didn't know what the cause of the problem was," said Dr. David Sherris, the clinic's lead researcher.

Sherris and his colleagues discovered fungus in the nasal passages of 96 percent of the 210 patients they studied with chronic sinusitis.

Their report appears in this month's issue of Mayo Clinic Proceedings.

The researchers also said that, with discovery of the cause, the prospects for a treatment that actually works now appear brighter.


A Very Effective Treatment for Fungus Infections

Toxic Mold Information
At one time it was thought that bacteria or viruses were responsible for many of the health problems within buildings.
Today, many home and workplace-related ailments are now being properly attributed wholly or, in part, to fungi and mold.


Allergy and Alcoholic Addiction

William H. Philpott, M.D. (Psychiatrist)


Several years ago (Rinkle, Randolph, Zeller 1951) observed that food allergies could change from the immediate reaction to that of a delayed reaction occurring several hours or days later. The delayed reaction could be temporarily relieved by eating again the food to which the person is allergic. This was given the term "masked food allergy". The evidence that masked food reactions are indeed allergic in nature can be demonstrated by withdrawing the food for five days and feeding it as a single meal on the fifth day.

Later Randolph (Randolph) applied the term "addiction" to the masked food allergy. It seems evident that allergy and addiction are the same thing, but have been described as separate phenomena simply because of the difference in the timing of symptoms. Allergic reactions occur within seconds, minutes, or at maximum about two hours after contact with the allergic substance, whereas the addiction reaction develops as a delayed withdrawal symptom at varied time intervals in terms of hours or days. Minor withdrawal symptoms may begin at two or more hours, but usually reach maximum symptomatology at fifty to seventy-five hours.


CONCLUSIONS:

1. In the majority of cases the strongest driving force in maintaining alcohol addiction is an allergy to foods from which the "alcohol" has been made.

2. A minority of alcoholic addictions are maintained by alcohol's ability to give temporary relief to allergic reactions unrelated to the foods from which the alcohol is made.

3. A total understanding of the alcoholic must consider conflict, interpersonal relationships, personality development, and so forth. However, when an attempt is made to weigh the varying strengths of the driving forces behind maintaining the alcoholic addictions the evidence places allergic reactions as the strongest driving forces.

4. Allergic reactions are caused by chemical defectiveness, which can be either inherited or developmental. The more defective the person's chemistry the more likely there is to be allergic reactions (or similar hypersensitive, toxic, or idiopathic reactions).

5. The alcoholic needs to stop using his favorite alcohol because he is allergic to foods from which the alcohol is made. He also would not use these foods to which he is allergic since eating these foods will maintain an addiction to these foods, thus maintaining a driving urge to use alcohol. After three to four months abstinence from these allergic foods it can sometimes be returned to the diet with a frequency no greater than every five days without evoking an allergic reaction. Some will have allergic reactions to a food no matter how infrequently they use it. Alcoholized foods have four times the allergic-addictive value of non-alcoholized foods, and therefore it is unsafe to ever return to alcohol no matter how infrequently it is used. Some are fooled into false security because one drink may not set off the allergic-addictive response. However, two, three, or four drinks taken during a week's time will routinely reinstate the addictive state again.

6. The role of allergic-addictive forces other than that involved, as a food addiction to foods in the favorite alcohol must be taken seriously. The desire to use alcohol for relief can be maintained by such seemingly unrelated allergies. High on the list are allergic-addictive reactions to tobacco, coffee, cola, chocolate, but may also be what may appear to be an innocent favorite food such as milk, wheat, or corn, and can indeed be any food or chemical to which the person has a chemical intolerance (allergic, hypersensitive, or idiopathic).

7. The origin of the "dry drunk" symptoms are due to allergic-addictive reactions to foods or commonly met chemicals for which the person has a specific intolerance.

8. Besides honoring the specific allergies there also needs to be an honoring of any disturbed nutritional imbalance or metabolic errors. Laboratory procedures are making it increasingly possible to make such determinations.

9. Frequently-evoked responses do become learned. These highly learned responses serve as a driving force behind the desire to continue the use of alcohol. These can best be dealt with by behavioral therapy techniques.


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