Allergies: Treatment Protocol
- Jan 4, 2024
- 7 min read
What Are Allergies?
An ALLERGY is an unusual sensitivity of the body’s immune system to a substance that is not normally harmful. The immune system helps us to combat infection. It does this by identifying “foreign bodies,” and mobilizing the white blood cells to fight them. It happens that at times the immune system wrongly identifies a nontoxic substance, and the white blood cells overreact, and consider the substance as a foreign body that should be eliminated. Then the allergic response becomes a disease itself and does damage to the system. When it does this, the body releases too much HISTAMINE, and it is too much histamine that causes those allergic symptoms. Allergic reactions can resemble the symptoms of almost any disease. They can affect how people feel, act, and even think. They are not just limited to physical ills, but they can also affect the mind. A severe allergic reaction is called ANAPHYLAXIS. This means that the body overreacts when it tries to protect itself from an allergen. The symptoms of anaphylaxis are a RASH, ITCHING, SWELLING in the THROAT to the extent that the airway is obstructed, and CIRCULATORY DIFFICULTIES.
There are over 40 million people in this country with allergies because of the processing of foods which contain thousands of chemicals. There are laws in many states requiring bread to be enriched. Some 20 natural vitamin and mineral elements are removed from the wheat, and only 4 or 5 are put back, including a little iron. But the vitamins which are put back into the flour are artificial rather than natural vitamins which often have a poisonous effect upon the tissues.
The Causes Of Allergies
The true causes of allergies are those factors which weaken the mucous membranes, making them hypersensitive to pollens and other substances. Were the mucous membranes in normal health, they would not be so overly sensitive to these common substances. ALLERGY, therefore, must be based upon a state of ENERVATION or nervous depletion, as well as TOXEMIA, the accumulation of the waste products of metabolism. When NERVE ENERGY drops below normal, the elimination of toxins, which are a normal product of metabolism, is largely stopped. The toxin is retained in the blood which fact brings on toxemia, which hygienists consider to be the only efficient cause of all disease. Enervation impedes normal elimination, and this in turn produces toxemia. When toxins are not eliminated as fast as they are generated, they irritate the mucous membranes to cause the symptoms of an allergy.
POLLUTION
The increase in allergies throughout the world is due to the increase in levels of pollution. The pollutants are primarily:
TOBACCO SMOKE,
NITROGEN DIOXIDE,
OZONE,
and SULFUR DIOXIDE.
OTHER OFFENDING SUBSTANCES
Other offending chemicals may be:
HAIR,
FEATHERS,
COSMETICS,
DRUGS,
and HOUSE DUST.
INHALED SUBSTANCES are considered the most frequent cause of allergy. Different persons are allergic to different substances. Leucretius of the first century B.C. said:
“What is food for some may be poison for another.”
NITROGEN TRICHLORIDE or AGENE, is a nerve poison. It is a BLEACHING AGENT for flour. It causes part of the wheat protein to be converted into a substance that is poisonous. It removes vitamins, and changes good protein into bad protein which causes nervous instability. Bleached flour is also blamed for some MENTAL DISEASES. CHLORINE DIOXIDE, another bleaching agent for flour, is also said to be toxic. It oxidizes the flour pigment.
PROCESSED FOOD
Allergies from food are largely caused by FOOD ADDITIVES and FLAVORINGS. Of the foods the most common allergens are:
EGGS, 🍳
WHEAT, 🌾
WHITE POTATOES, 🥔
MILK, 🥛
and ORANGES 🍊 in this order of frequency.
Other foods that are allergens are:
PEANUTS, 🥜
CITRUS FRUITS, 🍊
CORN, 🌽
PEAS,
TOMATOES, 🍅
and SUGAR.🍬
With processed food we usually have no idea of what chemicals we are eating. Food chemicals react like drugs. With natural food if we are allergic to STRAWBERRIES, we stop eating them and that solves the problem. Additives can also combine with each other creating a whole new spectrum of allergens. It is said that of all chronic diseases in children under 17 are caused by allergies, and that allergies are the most common cause of DISABILITY among school children.
COLORING ADDITIVES
Coloring additives in food such as “Yellow No. 5,” known as TARTRAZINE, present in thousands of foods, has been reported to cause severe intractable ASTHMA. Manufacturers are usually “allergic” to labeling, so that all additives do not appear on the label.
Allergies From Various Substances
Substances that are TOXIC in moderate or large doses tend to cause allergy in smaller so-called “safe” doses.
CHOCOLATE
Chocolate as an allergen can cause:
CHILLS,
VOMITING,
ITCHING,
ABDOMINAL PAIN,
COUGH,
CLOGGED NOSE,
ECZEMA,
HIVES,
and SORES AROUND THE MOUTH.
BREAD is a common cause of HIVES, ECZEMA, and MIGRAINE HEADACHES, which later can also be produced by an overuse of SUGAR products.
One doctor says that most allergies are due to HYPOGLYCEMIA, OR LOW BLOOD SUGAR.
COFFEE
Coffee will make the heart race, the blood pressure climb, nerves jangle, and the kidneys and heart work overtime. A recent study by Swedish researchers revealed that DECAFFEINATED COFFEE promotes the production of STOMACH ACID which could be damaging to people who have ulcers. It was earlier thought that the caffeine in regular coffee was the source of the stomach acid stimulation.
MILK
Children who are nursed for at least the first year of life develop substantially fewer allergies. ANAPHYLACTIC SHOCK can be caused by the PENICILLIN in cow’s milk. When this happens to little babies or children the blood pressure drops, the throat swells closed, and the individual collapses, and sometimes dies. The process of pasteurization has no effect on the penicillin in cow’s milk.
Nature designed milk for babies. Adult animals don’t drink milk. In many adult humans, nature has reduced LACTASE from the growing digestive tract, and it becomes very deficient in it. When such individuals drink milk, much undigested lactose pours into the colon, and bacteria multiply in it and ferment it, producing gas, cramps, and sometimes diarrhea.
DRUGS
Allergic reactions to drugs are the unexpected reactions, besides the side-effects, which are the expected reactions.
GLUTEN
Gluten is a vegetable ALBUMIN, a protein that is prepared from wheat and other grains. It has been implicated as a prime cause of wheat allergy. It is claimed that gluten will over a period of time form a plastic film in the small intestines which can seriously interfere with food assimilation. It gradually erodes the myelin sheath, the outer coating of the nerves, and eventually shortcircuits them. It has caused SKIN, RESPIRATORY, and DIGESTIVE ALLERGIES.
POLLEN
HAY FEVER or ALLERGIC RHINITIS, represents a condition where the mucous membrane lining is sensitive to pollen and other airborne substances. It also effects the nose, eyes, and air passages.
Symptoms include:
watery discharge from nose and eyes,
sneezing,
and nervous irritability.
Hay fever has been eliminated by chopping a slice of onion, and putting it in one quart of distilled water, and then drinking 1 cup every 4 hours.
SACCHARIN
It is strongly suspected of causing CANCER. As a coal tar product it has caused allergies in some people.
STRAWBERRIES
Some good foods, such as strawberries, produce allergic reactions because they have a strong tendency to purify the bloodstream. It means that they stir up poisonous substances which enter the bloodstream, and which the body endeavors to eliminate through the skin in the form of HIVES.
How To Prevent Allergies
USE BETA-CAROTENE
Beta-Carotene strengthens the collagen in cells so that allergens are not able to penetrate the cells readily, thereby making them immune to the allergens.
USE BIOFLAVONOIDS
Bioflavonoids strengthen the permeability of the capillaries so that they resist the invasion of allergens. Bioflavonoids are located in the peels and white pulp especially of citrus fruits.
MULLEIN LEAF
This herb provides mucilaginous protection to mucous surfaces, thereby inhibiting the absorption of allergens through those membranes.
THE PULSE TEST
First take your pulse before you get up. Then right before you eat. Eat just one food at a time. Then take your pulse 30 minutes later. Then 60 minutes later. If as a result of eating that food your pulse beats 20 points or more faster, then that food is a possible allergen. Foods with many ingredients can undo a nonallergenic diet.
How To Cure Allergies
Use Vitamins
VITAMINS A + C
Many types of allergies, such as HAY FEVER, POST-NASAL DRIP, CHRONIC RHINITIS, ASTHMA, and other infections involving the mucosa of the nasal passages and upper respiratory tract will respond favorably to megadoses, meaning large doses, of vitamins A and C.
VITAMIN C
Take 1000 mg of VITAMIN C per day. Vitamin C acts as an antihistamine as well as a detoxifying agent. It aids in cementing body cells, strengthens the walls of blood vessels, stimulate the formation of white blood cells, forms new tissue, and regenerates existing tissue.
VITAMIN E
Possesses anti-allergic and antihistamine properties.
PANTOTHENIC ACID
Under a doctor’s supervision, high doses of this vitamin of 1000–1500 mg 4 times daily have been used to alleviate many allergies.
WATERCRESS
Watercress will reduce allergy symptoms such as SNEEZING, WATERY EYES, and a STUFFY HEAD.
YOGURT
The LACTOBACILLUS in yogurt also helps to reduce food allergy.
Fasting
Fasting is an excellent way to remedy allergies. Repeated short juice fasts result in better tolerance of allergens. After juice fasting a raw vegetable or fruit diet of watermelon, carrots, grapes, or apples should be consumed for one week. After that add one other food a week until all real allergens can be spotted and eliminated from the diet. A familiar Spirit of Prophecy statement applies here also:
“If they cannot at first enjoy plain food, they should fast until they can” (CD190).
Fasting will cleanse the blood of impurities. ORGANICALLY PRODUCED FOOD that doesn’t contain artificial manmade chemicals, will not develop allergies.
Garlic
As an antitoxin garlic strengthens the body against all allergens by stabilizing the nasal MAST CELLS. Mast cells are connective tissue cells that contain histamine in their granules.
How To Test For Food Allergens
Dr. Arthur F. Coca developed a method whereby a person can tell whether he is allergic to any food that he is eating. The principle behind this test is that any food to which you are allergic will INCREASE YOUR PULSE RATE. The test works as follows:
When completely relaxed take your pulse rate at the wrist. Count the number of beats in a 60 second period. Then consume the food which you are testing for an allergic reaction. Wait 15 to 20 minutes. If your pulse rate increased more than 10 beats per minute, omit this food from your diet for a month and then test again. If the same effect occurs then you are allergic to that food and it is best to omit that food from your diet. The lifesaving principle behind this test is that it has been found that people who die young on the average have had a HIGH PULSE RATE.
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