PULSE TEST FOR ALLERGIES
If you would like to test yourself for food allergies here's a simple method for you to do at home.
First - you need to keep a food diary. Write down everything you consume - the date and then take the pulse and write it down.
Write down one food that you may suspect and test that food.
Chew a little of the food that you suspect may be causing allergies or you may be allergic to. Chew for 30 seconds and then spit it out – do not swallow it - spit it out.
Take your pulse in 10 minutes; again in 20 minutes and 30 minutes after spitting out the food. Write down the pulse count each time you take it.
If the pulse is more than 12 beats per minute faster than the original pulse; - then suspect the food you just tested to be allergenic to you. - Avoid that food.
After finishing the test; eat your normal meal.
You can only do this check on an empty stomach and you can only check one food or drink at one time.
If you chew a piece of processed food and get a higher pulse then you may have to check every ingredient of the processed food to find the specific allergen.
WHAT CAUSES ALLERGIES?
Research has shown that most allergies are caused by agricultural chemical residues in our food; and contamination by fungal organisms. Even meats can cause allergies and from the same causes of chemicals, fungal organisms and a change in the amino acid profile of the animal meat and when eaten upsets our body. The chemicals and fungal organisms increase the workload of our eliminative organs, which in turn cause a very large increase in the required energy and nutrient levels for detoxification. This net result is a reduced level of nutrients available for other work of the body, like the proper functioning of our digestive system. With the increase for nutrients for detoxification the net result is our energy levels drop. We now look for foods high in sugar to supply our energy, but this generally makes matters worse. Sugar robs the body of nutrients and has been heavily implicated in the one of the major contributing factors of allergies. For high energy levels eat complex carbohydrates that take longer to digest and consequently give a higher level of energy over a longer period of time.
Other contributing factors for the increasingly higher numbers of people reporting allergies are the decline in nutrients in our food, because of poor farming methods and chemical agricultural practices. Good food is always heavier and the taste is tantalising. Modern farming has caused a change in the structure of the proteins or the amino acid profile that changes our whole body. Allergies can be made worse by eating low nutrient foods like white rice, white bread, cakes, biscuits, lollies, chocolate, sweets etc and this decreases the nutrient reserves in the body resulting in poor detoxification. Toxins gradually build up and can cause reactions from the immune system, which result in a sensitivity that leads into allergic reactions.
Dairy, wheat, seafood, corn, peanuts and soy have been implicated as the worst foods to eat. If you have eaten GM food it reacts with our cells and those cells have a memory and this has been the greatest factor for food reactions so far this decade. In 2013 in the USA 92% of the supermarket processed food is GM. In Australia we simply do not know, as there are no labelling requirements.
Any genetically modified food eaten causes the body to react and can cause extreme allergies to the above foods. The worst allergen today is dairy products. One of the proteins in dairy products is difficult to digest and frequently is only partially digested causing, at first a very mild reaction that is generally not noticed. If the consumption is continued then symptoms eventually become worse.
Wheat has the second largest reactions and researchers have found that it is the fungal contamination of the wheat and a change in the protein structure that is causing the problems. The proteins have changed due to modern farming practices and these modified proteins are causing reactions. Also food products you may have eaten in the past that were GM can, today, cause a reaction.
A healthy diet of chemical-free, nutrient-dense with the emphasis on nutrient dense, whole foods will be the best way to overcoming allergies. Nutrients have dropped from 100% in 1945 to about 2 to 3 % today and that is the major reason there is a dramatic decrease in health status.