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Gluten & Dairy Intolerances

GUIDE TO A GLUTEN ALLERGY

Gluten or Dairy intolerances are much more serious and widespread problems than is generally understood. In my work I have seen them cause severe mental health problems, crippling digestive problems and serious osteoporosis and arthritis. However the more insidious problems such as weight gain, depression, anxiety, stress, overwhelm, mild agoraphobia, eczema, asthma and bloating are more common and go undiagnosed in thousands if not millions of people in this country.

There are a lot of myths that surround a gluten and dairy intolerance even when it is diagnosed. It is widely believed that if you cut it out your allergy gets worse so it is good to take it occasionally. This is not true, when you cut gluten or dairy allergy actually gets less but the reaction gets stronger. This is because your body is able to throw it off harder and faster than it did when it was overwhelmed. This is a good thing. The other myth is that the allergy will go away if you cut it out and you will be able to return to eating bread, pizzas etc. I have treated 100s of people for this problem and not once have I seen it disappear. All I can say is that I am working on it!

IMPORTANT POINTS

⦁ Gluten and Dairy Intolerances are always genetic, they are, I believe, caused by ancestral tuberculosis changing the way we process the precious metal palladium. This in turn causes raised copper levels. Copper is antagonistic to Zinc and Zinc is a constituent of around 250 enzymes, so this brings about an inability to break down certain proteins. This genetic predisposition can also lead to an intolerance to deadly nightshades and pollen.

⦁ A Gluten intolerance specifically causes a problem with the absorption of zinc and B6. zinc alone has 200 functions and having sufficient B6 stops us from feeling overwhelmed. Having reduced B6 and zinc makes us more susceptible to putting on weight and feeling stressed.

⦁ The histamine reaction that stems from the allergic reaction causes the adrenal glands to work harder causing sleep problems, nerve disorders and attention deficit, particularly in children.

⦁ It can cause bloating, IBS, Crohn's disease, ulcerative colitis, diverticulosis and depression.

⦁ It causes several other secondary problems, one of which is the growth of bacteria in the sinuses due to inflammation of the mucous membranes this causes many other problems such as acidity, osteoporosis, joint pains, acid reflux and eczema.

⦁ Also due to reduced immunity viruses can enter the lungs and find their way to the meninges that line the brain leading to ME or chronic fatigue.

⦁ Reduced immunity caused by a gluten allergy will also make you more susceptible to other secondary pathogens such as parasites.

⦁ What is guaranteed to be present is an overgrowth of fungus in the system which results from both the gluten reaction itself and the other secondary infections. It is a very opportunistic pathogen and enjoys the low oxygen environment that a gluten allergy provides.

TREATMENT

CUTTING OUT ALL GLUTEN GRAINS FROM THE DIET is the first and most important thing to do, these are wheat, Barley, Rye and oats and all wheat variants such as spelt and kamut. There is a full list of foods to remove from the diet below.

THE BACTERIAL INFECTION, which has often become systemic, is then treated with a combination of herbs and homeopathy. ( The only pathogens which take precedence to bacteria are parasites which must be cleared first.)

ANY VIRUSES will then be dealt with in turn.

FUNGUS is very often by necessity the final pathogen to be removed.

Alongside the removal of gluten and pathogens from the body the PH of the body must be restored to its usual level and particularly that of the liver. This will reintroduce oxygen, remove the risk of osteoporosis and make sure that the joints are healthy.

Overall the process can take several months depending on age, diet, lifestyle, the level of allergy and also emotional factors and last but not least commitment to both removing gluten from the diet and taking the remedies. What can be guaranteed is that you will feel better after the process and will have given your body relief from the lifetime of stress and sometimes serious illness that this allergy can bring.

FOODS TO AVOID - Wheat, Barley, Rye, Oats, Spelt, Kamut, Soya sauce, Sausages, Malt, Pasta, Cous Cous, Bulgar wheat, Semolina, Beer.

FOODS THAT ARE OK - Rice, Quinoa, Millet, Buckwheat, Tamari, Corn, Gluten free oats, GF pasta, GF sausages, Wine and Spirits.

Lastly I must mention homeopathic SILICA 30c, this is something I prescribe frequently to clear the lymphatic system however it is also extremely useful in lessening the effects of gluten on the body. If you have taken some gluten by accident or design then take a pill immediately after (or when it is to hand) and half an hour after that. It is not a cure all just a help if there has been a slip.


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