- by Dr. Eric Herman, D.C. BioVeda Health & Wellness Center of Bethlehem

What causes allergies and chemical sensitivities?
Over the last decade, important breakthroughs have occurred in the identification and treatment of allergies. Dr. Robert Gardner, Ph.D. professor of nutrition at Brigham Young University (Provo, Utah), discovered that specific key chemical agents cause allergic reactions including hayfever. These naturally occurring chemical agents called “phenolic” (aromatic) compounds, are regularly found throughout our environment in thousands of items including most foods, pollen and chemicals.

What is the relationship between allergies and asthma?
Many forms of asthma are caused by allergic reactions from both airborne phenolic compounds and those found in foods. Asthmatic individuals can be helped in the same way as others suffering from allergies. Airborne phenolic compounds are often found in pollen, tobacco smoke, house dust, air pollution, kapok, wool, feathers, animal hair or dander, building materials, furniture stuffing, cottonseed, and chemical odors. Some examples of foods that are most likely to be factors associated with asthma are those eaten daily such as wheat, eggs, chocolate, corn, peanut butter, citrus fruits, potatoes and tomatoes. We have helped many people suffering from asthma by first testing for those phenolics and other agents that can cause or contribute to asthma. We then screen and treat allergies, if indicated, utilizing our clinics’ painless techniques. This treatment also helps strengthen the immune system.

Do I have to restrict my diet to avoid allergies?
Not usually. Since phenolics are found in so many foods and other materials, it would be virtually impossible through dietary restrictions to avoid the phenolics causing the reactions. For instance, one of the phenolics, gallic acid, occurs in about 70% of the foods we eat! Restricting a persons diet or giving injections of whole food extracts in an attempt to avoid this compound seems impractical in light of these discoveries.

However, there is a small, select group of people that are critically sensitive to some foods and should still avoid those items. These people require special therapeutic programs and instructions.

Why should I have allergies and feel tired even if I eat only “good foods”?
The fact that a person eats only “good foods” or even “health foods” may have little to do with whether or not they suffer from allergies. Phenolic compounds occur in “good” foods as well as those items commonly thought of as “junk” foods.
The solution is to strengthen the body’s immune system by neutralizing and desensitizing phenolic compounds within the foods, NOT by avoiding the foods themselves!

What are some of the symptoms of allergies?
Allergies affect people in differing degrees. In fact, many people suffer the effects of allergies but often don’t recognize that their problems are related to an allergy! In the course of treating allergies, the patient is often quickly benefitted by being relieved of symptoms (such as fatigue) that was not originally associated with the allergy. For example, Dr. Abram Ber, M.D. has found that sensitivity to gallic acid contributes to chronic lower back pain, nasal congestion and fatigue.
Furthermore, many other problems such as depression, bedwetting, hayfever, headaches, stomach and intestinal disorders and skin problems have been helped by phenolic neutralization.
Remember, the body is a very complex system. Relief from a stressful condition (such as an allergy) can very easily relieve stress in other parts of the body. In severe cases, it is like removing a crushing pressure from the body which has been held in a “vice-grip” for years!

Are there ways I can tell if I or someone in my family, especially my child. has an allergy?
Many of the symptoms of allergies in children are similar to allergies in adults. Doris J. Rapp, M.D. has reported that some children with allergies show black, blue or red circles under the eyes (called allergic shiners) which appear after a person gets near or eats something to which they are allergic. Another clue is bags under the eyes. Some children have puffiness directly below the eyes and others also have little bags below the outer edge of each eye. Deep creases or wrinkles under the eyes are typical of persons with an allergy. [9] Allergies to foods and chemicals are also linked to learning disabilities, hyperactivity and behavioral problems in children (and adults).

How can allergies be treated painlessly?
Physicians using the homeopathic phenolic neutralization and desensitization techniques utilize advances in technology to help hundreds of people overcome their allergy problems. The use of painless, non-injection methods of diagnosing and treating allergies is the most effective method we have personally witnessed.

These methods have been especially welcomed by parents with children who have suffered from a fear of needles and the discomfort of skin reactions, nausea and other unpleasant reactions caused by conventional provocative allergy testing.

Symptoms of Phenol Sensitivity
Some typical symptoms indicating your child may have a phenol problem are [not all of these need be present]: dark circles under the eyes, red face/ears, diarrhea, hyperactivity, aggression, headache, head banging or other self-injury, inappropriate laughter, difficulty falling asleep at night, and night waking for several hours. The typical adult symptom of phenol intolerance is chronic fatigue syndrome, which is the opposite symptom that most children have, altho some children do present as always tired/lethargic, instead of hyper with sleep and other issues.

List of High Phenol Foods
Here is a short list of high phenol foods from Karen Seroussi’s book. They are food dyes, tomatoes, apples, peanuts, bananas, oranges, cocoa, red grapes, colored fruits, and milk.

Here is the Feingold list of highly phenolic/high salicylate foods: toiletries, cleaning supplies, art supplies — that has any of the following ingredients: Synthetic/artificial colors and flavors [for example, FD&C colors, vanillin], BHA, BHT, TBHQ, [all the preceding are made from or related to petroleum], Natural Flavoring (may contain salicylate), Natural Coloring (may contain salicylate), Aspirin and products containing aspirin or salicylic acid, Salicylates, Almonds, Apples, Apricots, Berries (all), Cherries, Chili powder, Cider & cider vinegar (apples), Cloves, Coffee, Cucumbers & pickles, Currants, Grapes & raisins, Nectarines, Oranges, Paprika, Peaches, Peppers (bell & chili), Plums, Prunes, Tangerines, Tea, Tomatoes, Wine & wine vinegar (grapes), Oil of wintergreen (methyl salicylate). Other items to consider are perfumes and fragrances, nitrites and nitrates, monosodium glutamate [MSG], Hydrolized Vegetable Protein [may contain MSG], sulfites/sulfiting agents, benzoates, and corn syrup [made from hydrogen sulfide + corn starch and many other added chemicals].

Advanced Treatment
Allergies are an error! The body is reacting inappropriately to a completely harmless substance, food or stimuli. STRESSORS are substances, foods or stimuli that place STRESS upon your nervous system.

Many of these STRESSORS can cause symptoms of allergies and sensitivities!

Your body can be retrained to accept these STRESSORS by no longer perceiving them as a threat. We do not treat and chase the symptoms, rather we get to the core of the problem…the nervous system’s inappropriate response to these STRESSORS. “We treat the person, not the condition”  Learn more:  Contact a BioVeda Health & Wellness Center near you!

Several articles came to our attention this week as must reads when it comes to a natural approach to overall health and wellness.  Here’s the latest in health news across the web!

Food Allergies Make Kids a Target (CNN.com)

More children with food allergies may experience acts of bullying and other targeted negative behaviors than their peers, Sicherer said. A 2001 National Institute of Child Health and Human Development study found that about 17 percent of children in grades six to 10 reported being bullied. By comparison, 50 percent of kids in that age group in the food allergy study were reported to have experienced bullying, teasing or harassment. Read more.

Top Ten Toxins and How to Protect Your Family (USA Today)

What can you do to protect your family from everyday toxins? Plenty, writes USA TODAY health reporter Liz Szabo, in Fresh: Women’s Health Guide, a new USA TODAY publication that hits newsstands today. Here’s Szabo’s list of the toxic 10, in no particular order, with ideas for avoiding them. Read more.

What’s Wrong with Our Food “System”? (TedX Next Generation)

Why go organic?  11 year old, Birke Baehr speaks out about the risks of genetically modified foods, CAFOs, synthetic pesticides and fertilizers, and food irradiation.

Watch the video.

Hot Pepper for High Blood Pressure (Dr. Andrew Weil)

Capsaicin, the compound that adds the spicy zing to hot peppers, seems to have some benefit in blood pressure control. Chinese researchers have reported that long term consumption of capsaicin as part of the normal diet of rats bred to have high blood pressure helps relax blood vessels so that pressure falls. Read more.

- By Dr. James Augustine, D.C.

Myth: Food intolerance and food sensitivity are the same thing.

Not true. And neither one are the same as food allergy.

Experts say “food intolerance” and “food sensitivity” are often used interchangeably by the public, causing misunderstanding. Add “food poisoning” to the list, and people become even more confused.

• Food intolerance occurs when the body lacks a particular enzyme to digest that food. Two common examples are lactose intolerance and celiac disease, an autoimmune disorder in which the gastrointestinal tract cannot process gluten, a protein in wheat-based products such as cereal and bread. An intolerant person avoids the foods that trigger a reaction, but these reactions aren’t caused by the immune system and they are not life threatening.
• Food sensitivity, an understudied area, generally means people have an unpleasant reaction to certain foods; perhaps they develop acid reflux, nausea, or abdominal cramps, but again, these are not immune system reactions, and these reactions do not always occur in the same way when eating the food.

You could also have a bad reaction to food tainted by bacterial contamination or not properly prepared. That’s food poisoning. Symptoms often involve diarrhea and vomiting and typically clear up in 24-48 hours.

Dr. Augustine’s comments:
Good clarification here. Another vote for taking digestive enzymes, which clears up acid reflux and most other issues with food intolerances, as well as can prevent tainted food issues.

BioVeda Health & Wellness Centers offer a digestive enzymes supplement product called “HealthZymes” which are advanced digestive enzymes.

Maybe you are having occasional problems with your digestive system, you are not alone. This discomfort of bloating affects up to 30% of adults. This is without the mention of other abdominal signs– like irregular bowel movements, passing gas, or stomach discomfort. If you add these in, the percentage shoots through the roof! Many are dealing with social embarrassment because of occasional bloating or stomach discomfort. Many times you find yourself losing out on the fun of sitting down to a good meal because of the price you will pay later. All because your digestive system is not working properly.

If your body does not break down and absorb nutrients correctly, the effects will go far beyond occasional stomach discomfort that you are feeling. It has been said that maintaining a healthy digestive system is the core of all health. After all your digestive system in the source of all nutrients that your cells need. A healthy nutritious diet is essential, but if your stomach and intestines are not working correctly then the diet will not do much for your health. This is going to prevent you from absorbing the nutrition building blocks that your body depends on. In order to help your digestive system do its job, you have got to understand what goes on inside your stomach and small intestine. You have probably tried many different strategies to work with your digestion. Yet for some reason it still is not working as well as it can. You may just need a little help.

Here is how digestive enzymes work: There are carbohydrates, proteins, fats, as well as vitamins, minerals and other components. To absorb these nutrients into your bloodstream, you have got to break down these large molecules into smaller pieces. Your body has evolved a chemically engineered system to do just that. While you are finishing your meal, digestive enzymes are rushing into your small intestine from your liver, gall bladder, and pancreas to break down the large food pieces into smaller pieces. that are easier to absorb. These enzymes are special proteins designed to break apart a specific molecule in your foods.

• Proteases (proteolytic enzymes)–break down protein
• Lipases–break down fat
• Amylases–break down carbohydrates

Introducing, HealthZymes, a BioCore product for ultimate digestion*!  Contact a BioVeda Health and Wellness Center near you to learn more!

*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.

A recent report from Children’s Hospital Boston indicates that food allergies in children are becoming more common and more severe.  In fact, the number of food allergy cases at this hospital doubled in 2006. In addition, the number of kids with food allergies went up 18 percent from 1997 to 2007, according to the U.S. Centers for Disease Control and Prevention. About 3 million children younger than 18 had a food or digestive allergy in 2007, the CDC said.  There are many theories as to why more and more children are becoming allergic.  This rise in allergies could be due to our Western diet, making us more susceptible to developing allergies and other illnesses. CNN further explores this possibility in their article “Why are food allergies on the rise?“:

The children in the African village live in a community that produces its own food. The study authors say this is closer to how humans ate 10,000 years ago. Their diet is mostly vegetarian. By contrast, the local diet of European children contains more sugar, animal fat and calorie-dense foods. The study authors posit that these factors result in less biodiversity in the organisms found inside the gut of European children.

The decrease in richness of gut bacteria in Westerners may have something to do with the rise in allergies in industrialized countries, said Dr. Paolo Lionetti of the department of pediatrics at Meyer Children Hospital at the University of Florence. Sanitation measures and vaccines in the West may have controlled infectious disease, but they decreased exposure to a variety of bacteria may have opened the door to these other ailments.

“In a place where you can die [from] infectious diseases, but you don’t get allergy, obesity, asthma, inflammatory bowel disease, autoimmune disease, the flora is different,” Lionetti said.

This study only looked at a small number of children, but the findings support the widespread notion of the “hygiene hypothesis” — the idea that cases of allergies are increasing in number and severity because children grow up in environments that are simply too clean.

“That our immune system is skewed away from fighting infections, and toward fight things that it’s not supposed to be fighting, like things in the environment or foods — that’s one thing that people think may be in play,” Rudders said.

Another reason presented for this rapid increase in food allergies and food sensitivities in children is the idea of delayed introduction of high allergen foods. A study published in the Journal of American Academy of Pediatrics, “Age at First Introduction of Cow Milk Products and Other Food Products in Relation to Infant Atopic Manifestations in the First 2 Years of Life: The KOALA Birth Cohort Study” has found that delaying the introduction of certain common allergen foods, particularly cow’s milk, is not favorable and does not prevent the development of allergic response such as eczema, wheezing or atopic dermatitis. They studied data from 2558 infants in the Netherlands to come to this conclusion, through questionnaires administered at 34 weeks of gestation and 3, 7, 12, and 24 months postpartum. They then measured allergic sensitivity at age 2, through blood sampling. They determined that delaying introduction of common allergens may actually increase the risk of eczema at age 2 and beyond.

Another study involving Jewish children in the United Kingdom and Israel has found that the Israeli children who were exposed to peanuts frequently during infancy were 10 times LESS likely to develop a peanut allergy than their UK counterparts.

“The most obvious difference in the diet of infants in both populations occurs in the introduction of peanut. Israeli infants are introduced to peanut during early weaning and continue to eat peanut more frequently and in higher amounts than UK infants, who avoid peanut, as per Department of Health recommendations.  The observed differences in Peanut Allergies between the UK and Israel are unlikely to be explained by genetic differences. Our findings raise the question of whether early and frequent ingestion of high-dose peanut protein during infancy might prevent the development of Peanut Allergies through tolerance induction. Paradoxically, past recommendations in the United States and current recommendations in the UK and Australia might be promoting the development of Peanut Allergies and could explain the continued increase in the prevalence of Peanut Allergies observed in these countries.”

Whatever the reason for the increase, it’s time to look at alternative methods of addressing these allergies in children.  BioVeda Health & Wellness Centers offer a variety of holistic therapies that can help reduce or eliminate symptoms related to food allergies.  Contact a BioVeda Health & Wellness Center to learn more!

By Dr. Jack Epter – Natural Health Allergies, Chiropractic, and Nutrition

IgE is an indication of a hypersensitivity or true allergy. IgG is a secondary response usually associated with a previous exposure to an antigen.

IgE Food Allergies
The best known and well-studied form of food allergies is called a Type 1 immune reaction (classical food allergy, immediate-onset, IgE-mediated, atopic food allergies, etc.). Type 1 food allergies occur in approximately only 2-5% of the population. Type 1 food allergies occur mostly in children and are less frequent in adults. Usually occurring in the genetically predisposed individual, the immune system begins creating a specific type of antibody called Immunoglobulin E (IgE) to certain foods. One side of the IgE antibody will recognize and bind to the allergic food. The other side of the antibody is attached to a specialized immune cell packed with histamine, called a Mast cell. Primed for action, the IgE antibody now only has to patiently wait for re-exposure to food allergens. When you eat the allergic food the next time, IgE antibodies hungrily latch onto the food. Instantaneously histamine and other allergy-related chemicals (chemical mediators) are released from the mast cell, quickly bringing on the unwelcome appearance of stomach cramping, diarrhea, skin rashes, hives, swelling, wheezing or the most dreaded of all Type 1 reactions, anaphylaxis.

IgG Delayed Onset Food Allergy
Type 3 immune reactions are much more commonly involved in food allergy than Type 1 reactions. In fact, 45-60% of the population has been reported as having delayed food allergies. Delayed food allergy or food sensitivity also involves the immune system. They occur when your immune system creates an overabundance of antibody Immunoglobulin G (IgG) to a specific food. The IgG antibodies, instead of attaching to Mast cells, like IgE antibodies in Type 1 allergies, bind directly to the food as it enters the bloodstream, forming food allergens bound to antibodies circulating in the bloodstream. The allergic symptoms in Type 3 immune reactions are delayed in onset – appearing anywhere from a couple of hours to several days after consuming allergic foods. Delayed food reactions may occur in any organ or tissue in the body and have been linked to either causing and/or provoking over 100 allergic symptoms and well over 150 different medical diseases. An estimated 60 to 80 million Americans suffer from clinically significant food allergies and most all of whom suffer delayed symptoms.

Symptoms of IgG Food Allergy may include:

• Abdominal Pains
• Aches and Pains
• Acne
• ADHD
• Anxiety
• Arthritis
• Asthma
• Autism
• Bloating
• Celiac Disease
• Chronic Fatigue
• Chronic Infections
• Constipation
• Depression
• Dizziness
• Eczema
• Enuresis (Bed Wetting)
• Fibromyalgia
• Fluid Retention
• GI Problems
• Hyperactivity
• Irritable Bowel Syndrome
• Itching
• Lethargy
• Loss of Appetite
• Migraine
• Nausea
• PMS
• Psoriasis
• Recurrent Ear Infection
• Recurrent Sinus Infections
• Rhinitis
• Sinusitis
• Skin Rashes
• Stomach Cramps
• Tension
• Urticaria
• Weight Gain
• Weight Loss
• Wheezing

Food Allergies don’t cause Everything, BUT Food Allergies CAN cause ANYTHING!

The Journal of Allergy and Clinical Immunology reports this month on a study showing peanut allergies in American children have more than tripled over 11 years, from 1997 to 2008. Peanut allergies are one of the few allergies that children do not grow out of, and are also one of the most dangerous.

“Our research shows that more than 3 million Americans report peanut and or tree nut allergies, representing a significant health burden,” researcher Scott Sicherer, MD, of Mount Sinai School of Medicine in New York City says in the news release. “The data also emphasize the importance of developing better prevention and treatment strategies.”

Its increase could be attributable to the “hygiene hypothesis” — the idea that less exposure to allergens and bacteria in childhood leave the immune system underdeveloped and vulnerable, the researchers speculated.

Or it could be the timing of when the food is introduced, or how the food is prepared, the researchers said. Roasted peanuts, for instance, have increased allergenicity because cooking changes the nature of the proteins in the nut.

This increase in allergic response is despite the American Academy of Pediatrics’ original recommendation of delaying a child’s introduction to peanuts until the age of three, which was later rescinded in January 2008.  They now recommend that solid foods not be introduced before four to six months of age, but that the timing of introducing common allergens (such as dairy, eggs, and nuts) is no longer believed to have an impact on a child’s later probability of developing allergic diseases.  In fact, a study involving Jewish children in the United Kingdom and Israel found that the Israeli children who were exposed to peanuts frequently during infancy were 10 times LESS likely to develop a peanut allergy than their UK counterparts.

“The most obvious difference in the diet of infants in both populations occurs in the introduction of peanut. Israeli infants are introduced to peanut during early weaning and continue to eat peanut more frequently and in higher amounts than UK infants, who avoid peanut, as per Department of Health recommendations.  The observed differences in Peanut Allergies between the UK and Israel are unlikely to be explained by genetic differences. Our findings raise the question of whether early and frequent ingestion of high-dose peanut protein during infancy might prevent the development of Peanut Allergies through tolerance induction. Paradoxically, past recommendations in the United States and current recommendations in the UK and Australia might be promoting the development of Peanut Allergies and could explain the continued increase in the prevalence of Peanut Allergies observed in these countries.”

Food allergies such as nut allergies are on the rise and have become a significant health burden.  There are many alternative and holistic options for dealing with allergies such as a peanut allergy.  Contact a BioVeda Health and Wellness Center near you to learn more.

The following article is part of our “Well Care” series on BioVedaWellness.com, about ingredients commonly used in every day products,that should be avoided in order to maintain optimal health and wellness.  This week Liz explores the health effects of aspartame.

- Guest Columnist, Liz Hopwood,  BioVeda Health and Wellness Center

Do you have headaches or migraines?  Are you suffering from memory loss?  Unexplained rash?  Most of us have no idea why we are having these symptoms.   Could these symptoms be related to what we are eating or drinking? They could be caused by Aspartame! What are the possible health effects of Aspartame?

Some of the possible health effects of Aspartame are: headache, migraines, memory loss, rash, dizziness, weight gain, and vision loss.  According to researchers some chronic illnesses can be triggered by the consumption of Aspartame.  Such illnesses are: Multiple Sclerosis (MS), Epilepsy, Alzheimer’s, and brain tumors(to name a few).

Aspartame is the technical name for the brand names, NutraSweet, Equal, Spoonful, and Equal-Measure. According to Michael Murray’s Special Report: The bitter truth about Aspartame “Aspartame is, by far, the most dangerous substance on the market that is added to foods. Aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the US Food and Drug Administration (FDA). Many of these reactions are very serious including seizures and death as recently disclosed in a February 1994 Department of Health and Human Services report.(1) A few of the 90 different documented symptoms listed in the report as being caused by aspartame include: headaches, migraines, weight gain, rash, irritability, and Seizures (just to name a few).  According to researchers and physicians studying the adverse effects of aspartame, the following chronic illnesses can be triggered or worsened by ingesting aspartame: Brain Tumors, Alzheimer’s, birth defects, diabetes.”

Why are we not being informed of the effects of Aspartame?  Michael Murray believes there are two reasons.

1. Lack of awareness by the general population. Aspartame-caused diseases are not reported in the newspapers like plane crashes. This is because these incidents occur one at a time in thousands of different locations across the US.
2. Most people do not associate their symptoms with the long-term use of aspartame. Many people who have killed a significant percentage of brain cells and have thereby caused a chronic illness,  would not associate such an illness with aspartame consumption.

Aspartame is found in many foods.  Some examples are coffee, breath mints, cereals, instant breakfast, frozen desserts, and sugar free chewing gum.  Trying to eliminate Aspartame from your diet will be extremely hard, but you can do it.

One of the hardest things I ever gave up was Diet Coke. At one point, I was drinking three to four diet cokes a day. For lent one year, I decided to give up Diet Coke. No problem! Boy was I wrong!!  Day one, I had horrible headaches and could barely function.  My energy level was down dramatically! It took about two weeks to finally start feeling better. After the withdrawal, I vowed to steer clear of drinks or eating foods containing Aspartame.

It takes a few extra seconds to read a label and ultimately better understand what you are drinking or eating.  Please take a minute and research the ingredients, it could save your life!

– by Dr. Waterman, BioVeda Health and Wellness Center of San Ramon, CA

Does your child hate drinking cow’s milk? Does he often complains of stomach aches or skin rashes after drinking cow’s milk? If yes, then your child most likely is not throwing a tantrum but is suffering from milk allergy. Allergies from milk and dairy products are more common among children as compared to adults. Estimates suggest that 2 to 5 % of infants are allergic to milk. 80% of these children will “outgrow” the milk allergy by the age of 6. Still, it leaves a considerable percentage of children who carry their milk allergy into adult hood without finding allergy relief.

Cause

An allergy is caused when the immune system reacts inappropriately to a substance. The immune system performs the function of recognizing foreign proteins (antigens) present in the body (primarily when food is consumed) and forms antibodies called Immuno-Globulins. When the IG’s come across antigens, these antibodies fight them, leading to destruction of that specific microorganism. In those with allergies, the immune system misbehaves by forming antibodies or markers against safe protein substances by misidentifying them as harmful and marking them for destruction.

Those allergic to milk are actually allergic to many proteins present in cow’s milk. The two main components of milk proteins are Casein and Whey. 80% of the protein in milk consists of casein and the rest is accounted for by Whey. The immune system considers these milk proteins to be dangerous foreign elements, and initializes a series of reactions to remove them out of the body.

Symptoms

Milk and dairy allergy symptoms include:

* Skin Reactions: These include hives, eczema, red rashes, swelling of lips, face, tongue, mouth or throat.
* Intestinal and Stomach Reactions: These symptoms include stomach ache, vomiting, cramps, diarrhea and bloating.
* Misc. Symptoms: Besides above mentioned specific symptoms, there are other symptoms like excessive sneezing, runny nose, watery eyes, increased coughing, sneezing, decreased brain function, and decreased immune health.

What is disturbing is that none of the above symptoms can confirm milk allergy. The only way to ascertain a milk allergy is to closely monitor the diet and subsequent reactions.

Treatment

Unfortunately, there is no allopathic cure to properly treat milk allergy. Allopathic medication too fails to provide any cure. The problem is the fact that milk and dairy products are an integral part of the diet. Be it adult or children, milk is fundamental to every diet. The only sure shot method is to avoid the allergen, which in this case are milk and other dairy products. However, it is not easy as a major portion of diet comes from dairy products especially milk.

- by Dr. Craig Burns, BioVeda Health and Wellness Center of East Centennial

Allergies, Asthma and Food Sensitivities are on the rise.    Read more to discover why food sensitivities lead to allergy disorders, skin conditions and digestive symptoms.  Discover an exciting new holistic therapy!

Question: Why are the statistics for allergies and asthma getting worse every year?  Why do more kids than ever before have allergies?

Answer: The #1 reason for increased rates of allergies and asthma is that more people than ever before are becoming FOOD SENSITIVE, i.e. they are developing “unknown” food sensitivities to otherwise harmless foods.

Question: Why are people (and parents) so quick to accept that allergy and asthma symptoms are something they will have to “learn to live with”?

Answer: Because they don’t know that there are highly effective holistic solutions to detecting and correcting these troublesome food sensitivities.

Food Sensitivity Testing and Treatment:  A Holistic Breakthrough with Unbeatable Results
Imagine having a stomach ache or upset tummy after eating a seemingly harmless food like eggs or fruit.  Imagine not being able to eat what you like, when you like because you are afraid of the consequences.  Imagine not knowing what causes your digestive trouble and having to tip toe through life hoping what you put into your mouth is not going to “react” later. This is how many people live their lives.  And guess what… they have come to accept it!  People must learn to live with such troublesome issues when they and their doctors fail to recognize the underlying cause of the problem.  Worse yet, they are forced to rely on Pepto-Bismol, Tums, Ibuprofen, and other offending substances that offer a long term side effect that is worse than the original condition itself, like osteoporosis, stomach ulcers, and kidney dysfunction. So, where does it all end?  What is the solution to such a common problem that is getting worse year by year?  Rest assured the answer will never be found unless we decide that there must be another way, a better way to treating these conditions.

The True Underlying Cause of Many Digestive Symptoms
There are many reasons why people have digestive problems, but perhaps the most common of all is the substance association stress response.  The substance association stress response is what takes place when a person eats something that they are hypersensitive to, i.e. allergic to.  It is the trigger that initiates a cascade of events that inevitably leads to troublesome symptoms.  It is the defining difference between the person that is “OK” eating eggs and the person that is “NOT OK” eating eggs.  Whatever you might be hypersensitive to, eggs – you name it, is not the real problem.  Instead it is the abnormal way in which your body “reacts” to the substance. The substance association stress response is a neurological event that is orchestrated by the central nervous system, specifically the autonomic nervous system.  To put it simply, it is a faulty wiring and timing issue within the body itself that if left uncorrected will always led to the same outcome, i.e. symptoms and misery.  To put it another way, it is an abnormal reflex response that the body has when it comes into contact with a particular chemical or substance.  Remember when you first touched something hot as a child and jerked your hand away?  Probably not, but you do know the theory behind how your body learned to develop reflexes or habits that protect you.  You also know that these reflexes eventually become unconscious and automatic.  Well, interestingly enough, your body can acquire bad reflexes too.  In short, the substance association stress response is a great example of an unhealthy reflex.  And, as many people know it can be a bad, abnormal, unnecessary, untimely reflex at that. What if you could break that reflex and establish a new one, a healthier reflex to eggs, fruit – you name it!  What if you could break the reflex that makes your body react to something that many other people do not react to?  What if you could go from being “NOT OK” with certain foods, chemicals and substances to being “OK” with them like other people are?  Would that be a better life, a more enjoyable life?  You bet it would!!

Can’t I Just Use an Avoidance or Elimination Strategy?
You could, but would that be the best thing for you to do?  If you have an obvious abnormality in the way your central nervous system works – why wouldn’t you want to fix it?  The truth is allergy symptoms and the substance association stress responses are just the tip of the ice burg.  They are a physical manifestation of an underlying problem within your central nervous system.  Your central nervous system is like your body’s super computer.  You don’t want ANY underlying problems, glitches, malfunctions, etc.  The result of an abnormally functioning nervous system is always dysfunction and dis-ease.  By the same token, the result of a healthy well functioning nervous system is health without the presence of symptoms.

Can Underlying Food Allergies Cause Other Allergy Disorders?
Yes.  It is well accepted that underlying food allergies may in fact drive other allergic disorders like asthma, skin conditions, seasonal allergies, etc.  The more substance association stress responses a person has the greater the symptoms and condition.  For instance, a person could have several “unknown food hypersensitivities” that magnify or fuel the one “known” allergy. It works like this.  Your central nervous system can only handle so much stress before it crashes like a computer and produces symptoms.  The more “unknown” sensitivities you have the more neurological stress you ask your body to deal with on a regular basis.  In a way your body remains on edge or close to a tipping point, and you don’t even know it.  So when that cat enters the room, or the seasons change, or that food is consumed – your central nervous system and immune system crash and you have an allergic reaction. So then, is the real problem what you see, the tip of the iceberg?  Or is the real problem what goes unseen, what lies beneath the surface?  Could it be that allergy and asthma symptoms are getting worse year after year because we are only focusing on what we see on the surface, paying no attention to the true underlying cause of the condition?  Statistics and simple logic, as described above, would suggest so.

What Should a Person With Allergy and Asthma Symptoms Do?
To put it simply, stop treating the symptoms as if they are the condition.  Try and find the true underlying cause of the condition, and fix it once and for all.  Then and only then will your body be free from the substance association stress response, and thus be symptom free. Remember, reflexes and habits both good and bad can be easily built and easily broken.  The key is finding the right doctor to help you do just that. In my opinion, nearly every allergy and asthma patient has 2 choices:

1. To learn to live with their condition and rely on man made medications to manage symptoms, thus leaving the bodily dysfunction to worsen with time.
2. Or, to learn more about their body, to improve it for the sake of their future well being and allow it to work as God designed it to.

If you or someone you know has allergy or asthma symptoms, we may be able to help. Contact us to see if you are a candidate for an exciting new therapy – a holistic therapy that is offering both hope and results to families across the nation. Long lasting relief and optimal health may finally be within your reach!

As part of a new “Well Care” series on BioVedaWellness.com, we’ve asked our health writers to write about ingredients commonly used in every day products,that should be avoided in order to maintain optimal health and wellness.  We hope to have a new ingredient or product featured on a regular basis.  This week Liz explores the health effects of monosodium glutamate (MSG).

MSG and Its Impact on Health
-By Liz, Guest Columnist

Do you have Headaches? Does your body ache? Most of us just chalk these symptoms up to just part of life or getting older. But is it? Could these symptoms be related to what we are eating? They could be caused by monosodium glutamate or MSG!

What are the possible health effects of MSG? There are many symptoms of a sensitivity. They range from mild to severe. Some of the mild reactions would be headaches and flushing of the skin. Other more severe reactions linked to MSG consumption include: depression, rage, mood swings, hormone changes, memory loss, obesity, stunted growth, infertility, asthma attacks, paranoia, Parkinson’s, Lou Gehrig’s and Alzheimer’s disease.  Research has also shown that behavioral problems and learning disabilities in children are associated with MSG. People that are most vulnerable to the effects of MSG are elderly, children, infants and the unborn.

MSG is a food additive and is used to enhance the flavor of foods. Behind salt and pepper, it is the most commonly used flavor enhancer today. It comes from the amino acid glutamic. It has been used for decades and has become a staple in the food industry. It is found in all processed foods, Chinese food, canned vegetables, and soups. According to the Food and Drug Administration (FDA), MSG as a food ingredient is “generally recognized as safe.” Even though the FDA takes this stance, the use of MSG remains controversial and therefore the FDA requires that it be listed on labels.

So, if MSG is a food additive that makes our food taste better, then why should we be concerned? According to the book, “In Bad Taste, The MSG Symptom Complex“, written by George R. Schwartz “The answer is plain and simple – MSG is a drug added to our food that causes wide spread toxicity.” The book cites case studies of MSG sensitive individuals and tells us where, how, and why it is being hidden in our food! Dr. Schwartz says his book will help people learn to identify reactions, and then how to avoid eating it. He adds, “Knowing how to avoid this flavor enhancer can dramatically change lives.”

Trying to eliminate MSG from your diet would be extremely hard if not impossible.  It is difficult to identify which foods contain this commonly used flavor enhancer because the manufacturers try to hide it. A label that reads “no MSG,” may not mean  it’s a MSG-free product. In certain cases, the manufacturer simply did not add MSG! Also, there are hidden names for monosodium glutamate. Some of the hidden names include: Gelatin, Hydrolyzed Vegetable Protein (HVP), Hydrolyzed Plant Protein (HPP), Autolyzed Plant Protein, and Sodium Caseinate.

As a busy mother, I want to ensure the best possible food is used for all of our meals. I want to feel confident that my family is not going to be harmed in any way! So, the next time you go to the grocery store, please make sure you are checking the labels for MSG! Know what you are buying and how it could affect your loved ones.