Nutritional Programs for Allergies

The allergy-addiction syndrome related to foods is very common. These easily become “hidden” allergies, which may be involved in binge eating, overeating, weight gain, and general ups and downs that come from eating food. Cravings, even very subtle ones, often are part of this syndrome, but people who experience this might think that they just like a particular food and so eat it regularly. And when they eat it, they may feel a lift. This is thought to be a result of stimulation of beta-endorphins in the brain, which give us an “up” or euphoric feeling, as occurs with prolonged exercise.

Most addictions, especially to foods (and some street drugs), involve some allergy, but the allergic reactions may be masked, with repeated exposures producing no symptoms. A positive identification of the allergenic food cannot be made until it has been eliminated for four or more days; at times even avoidance for 24 hours might be enough to reveal the allergy. After a few days, trying the food by itself may produce a marked, abnormal response, and then we can see more clearly what has been happening. Much like an alcoholic with allergies to yeast and grains, people with such food addictions may tend to binge on the allergenic foods, especially when they are under psychological stress.

A wide variety of symptoms are possible with food allergy-addictions. Randolph and Moss’s An Alternative Approach to Allergies offers a very advanced and somewhat complex analysis of the many theories and symptoms of food allergies, noting that the addiction occurs in two phases, stimulatory and withdrawal. During the stimulatory cycle, when we eat the food, we experience a decrease in symptoms; when we avoid it, we experience a “hangover” and an increase in symptoms. In the withdrawal phase, we experience initially a worsening of symptoms and then improvement. When we re-expose ourselves to the food, we often get a marked increase in symptoms and a clearer picture of the problem.

Children experience food reactions quite commonly. Cerebral symptoms may occur, leading to hyperactivity, poor attention, and difficulty in learning, as well as many other physical symptoms. Often, isolating the allergens, which may be foods and/or chemicals in foods, and eliminating them from the diet can make a huge difference in the life of the affected child, and consequently, in the lives of his or her parents and siblings.

What foods are most commonly connected to these allergies? Dr. Rinkel’s research led him to conclude that “the constant, monotonous intake of any food promotes the development of a food allergy in a susceptible person.” The foods he found most frequently to cause reactions were wheat, eggs, milk, coffee, corn, yeast, beef, and pork.

Although different practitioners report different lists of foods that they find to be commonly allergenic—for example, some include corn, soy products, cane sugar, or nuts, while others do not—all agree that wheat, milk, and eggs are the top three; yeast is another common allergen. All of these foods not only are consumed daily by most people but also are found as components of many other foods, giving us repeated exposures daily. In general, infrequently eaten foods less likely lead to allergies.

Causes of Allergies

The causes of allergies are, I believe, multiple. There is, of course, the genetic pre-disposition, which is clearly established in the atopic diseases of hay fever, asthma, and eczema but may also predispose us to many others. Eating habits during the first year of life may influence our potential for allergy more than anything else, even heredity. Feeding babies solid foods too early and not breastfeeding them is a primary way to cause allergies and, thus, produce many problems in infants. Cow’s milk and baby for-mulas provide large molecules that are difficult for the infant’s immature gastrointestinal tract and immune system to handle. Gluten allergy from early feeding of grains such as wheat, corn, and oats is also common. The best way to prevent allergies, particularly childhood ones, is to breastfeed a child exclusively for six months before introducing solid foods. (See Infancy program.) Even in adults, poor digestion, with low levels of hydrochloric acid or pancreatic enzymes, is an underlying cause of many food reactions.

The digestive process is tied to allergies, particularly to foods, as Dr. Michael Rosenbaum and Dominic Bosco clearly concur with in their book, Super Fitness Beyond Vitamins. The problem starts with incomplete digestion that results from improper chewing of food and poor action of hydrochloric acid, pancreatic enzymes, and bile. These are influenced by stress and by excessive fluid intake around meals. The incomplete digestion along with the “leaky gut” that comes from inflammation in the gastrointestinal mucosa—resulting from stress, the intake of fried and fatty foods, as well as chemicals, and the presence of parasites or Candida albicans—allow absorption of larger molecules that then generate an immune reaction. (Also, please note: Low-level infectious microorganisms may also create allergic propensity; I believe this is common with worms, other parasites, yeasts, and certain bacteria.) Chronic stress affects pancreatic and adrenal function which are tied to digestion, energy level, and food cravings.

The key here is to minimize food allergies by enhancing digestion—chewing well, eating good foods, lowering stress, and supporting digestive juices. Decreasing inflammation and healing the gut, treating any abnormally present microorganisms, supporting immune and glandular functions, and stimulating proper detoxification will all help minimize food reactions, and allergies in general. Many nutrients, which will be discussed shortly, can support all of these functions as well.

Toxicity in the environment is another probable cause for the increasing numbers of allergic people. Exposure to many more irritating and allergenic substances also may adversely affect our immune function. Today, many people are reacting to new synthetic products and pollutants in the air. Formaldehyde, hydrocarbons, and carbon monoxide in the air as well as many industrial or food chemicals found in food, such as the antibiotics, certain food colors, sulfites, MSG, and sodium benzoate, may all stimulate allergic responses as well as lower our immunity. There are many other chemicals that are not easy to diagnose or avoid. Living as natural a life as possible, avoiding polluted areas and chemicals, is the best we can do.

Stress also plays a major role in allergies by dysregulating immune functions and by weakening adrenal response. Stress can also directly influence our digestive function, which I believe can be a core factor in allergies. Chronic stress may lead to a reduction of hydrochloric acid output (initially it may raise HCl secretions) and digestive enzyme function, so that we do not break down our food properly. Absorption of larger food molecules into the blood may lead to increased antibody responses and subsequent allergies. Furthermore, the effects of stress on our immune system can lead to an increase in infections, which contribute to both environmental and food allergies. For example, parasitic intestinal infections may act as direct allergens and also increase other allergic responses. In addition, other aspects of stress, including emotional and mental stress, anxiety, and fatigue, all increase susceptibility to allergies. Menstrual stress (hormonal changes) also seems to increase allergic reactions.

Abuse of chemicals and refined foods is another factor that can cause or exacerbate allergies. This can also enhance stress levels and weaken immunity, and may lead to nutritional deficiencies—another problem that increases allergic sensitivity. Low nutrient levels of vitamin C, most B vitamins, vitamin A, and many minerals influence body function sufficiently to weaken allergic resistance.

Excess or repeated contact with particular foods and substances in the environment causes allergies. It usually takes a few days for our immune system, mainly our T lymphocytes, to be sensitized to an antigen and guide the formation of antibodies by B lymphocytes. After that, reactions to exposures are immediate and usually produce mild immune-inflammatory responses. Initially, histamine released by other cells causes some redness, swelling, and fluid release and also stimulates the T cell antibody activity. Later exposures create repeated antigen-antibody responses, which can have a variety of effects on the tissues and bodily functions.

Temperature extremes also influence many people’s allergic problems and generally increase susceptibility to allergies. Quick changes of temperature, particularly going from heat to air conditioning, may themselves produce symptoms such as sinus congestion, skin rash, hives, or even asthmatic attacks.

The causes of allergies are indeed a complex issue. Everything from our genes to our spiritual awareness is a factor, with diet and stress levels being especially important. The traditional Chinese medical viewpoint suggests that allergies reflect internal balance or imbalance, mainly of the wood (liver) and metal (lungs and colon) elements, as well as being a result of general energy congestion. If that is the case, then rebalancing these organs within the entire energy system will help improve allergic symptoms. I have seen improvement with acupuncture treatments along with some liver and colon detoxification through diet and herbs.

Just as there are many causes, there are also many symptoms related to allergies, both gross and subtle, visible and invisible. Often acute symptoms such as fatigue, itching, or a runny nose can progress to a chronic problem with repeated exposure, especially to food allergens; such difficulties as headache, depression, or arthritis may follow. Really, any of the inflammatory “itis” diseases, such as colitis, arthritis, dermatitis, and bronchitis, can come from allergies.

Allergy Evaluation

Evaluating allergies is another complex and controversial issue. There are a number of tests available to evaluate environmental and food allergies. Skin testing is probably the best way to isolate specific environmental allergens, because these are harder to detect ourselves, especially for substances such as pollens. Molds may be a bit easier to isolate, as by noticing our reactions upon going into a damp house. Allergies to animals are often fairly simple to identify, though many of us deny our chronic reaction to our beloved cat or dog. There are many techniques for skin testing. I prefer the Rinkel method because it individualizes the analysis and treatment plan. Some doctors use group antigen testing, mixing a variety of pollens or animal danders together. This is simpler and usually less costly and time consuming, though not always as effective, especially in patients with more complex problems.

When it comes to foods, the source of most allergies, skin testing is not as useful. Only a small percentage of reactions may be found through this method. That is why traditional allergists believe that all the brouhaha over food allergies is unwarranted. But many allergy-oriented family doctors know that food allergies are indeed important, and the basis of many problems. (One of these is Dr. Theron Randolph, who set up an inpatient clinical ecology unit at a Chicago hospital, where he isolates people from most allergens and then tests them with one allergen at a time.)

Some tests are fairly good for measuring food allergies; techniques have improved in recent years. The RAST (Radio Allergo Sorbent Test), which measures IgG or IgE antibodies to specific food antigens, is probably the best. It is costly, but it can give us the most accurate results for a large number of foods all at once. Cytotoxic testing, which measures the cellular response (mainly of white blood cells) to food antigens, has fallen into disuse because of lack of accuracy of many labs due to the subjective nature of the test. A newer, computerized technique, ALCAT, which measures white blood cell reactions to food antigens, may be a more useful test.

There are tests that completely evaluate and correlate allergic reactions to food with actual patient experiences. Self-testing or a clinical form of self-testing is really the best. These include a variety of techniques using a general method called provocative testing, where the patient receives sublingual drops of foods, ingests capsules containing powdered foods, or eats whole foods. Ideally, the patient does not know what food is being tested and has not eaten it for several days, for then reactions will be most clear. However, in a clinical setting, a patient may know what food is being tested, may have eaten it within the last 12–24 hours, and may have only 30 minutes to observe a reaction. All these factors make this type of test less accurate. It may take longer than the time allotted to react to a food, and our psyche often influences our reactions when we know what food is being tested. In addition, when several foods are tested on the same day, overlapping reactions may occur.

The best practical testing involves following an elimination diet and then consuming various suspect foods and watching for reactions over 24 hours. This means that only one food a day can be tested if the results are to be accurate. The absolute best test, of course, is a double-blind test, where neither the patient nor the clinician knows what food extract is in those funny little capsules and the specific reactions are quantified over a period of at least three or four hours, and even up to one or two days. This, however, is not very practical.

Food elimination testing is not really easy, because it requires self-discipline, but it is fairly simple in technique. It can be helpful for isolating not only what foods are involved but also what kinds of reactions occur from each food. As mentioned earlier, many food allergies (as well as “intolerances” and “sensitivities”) and symptoms are masked by addictive behavior, so a food elimination plan is needed to uncover them.

The advantage of food elimination or avoidance and retesting is that it helps the body release these addictions, so that retesting the food will reveal the actual allergy. It is also inexpensive and offers us a valuable direct experience of our food reactions. Its disadvantages are that it is time consuming and sometimes difficult to fit into our everyday life and that the results are based on our subjective experience, so that accuracy is dependent on a significant short-term reaction (many food reactions are not immediate) and high awareness of our body’s functioning. Yet, overall, food elimination testing can be very valuable. And if it does not reveal clear findings and we still suspect food allergies, then a blood antibody (RAST) test can be done.

The elimination diet involves avoiding any foods that are commonly reactive, that we suspect are causing reactions, or that we eat regularly. This is best done for from four to seven days before testing is begun. If symptoms persist, the avoidance period may need to be several weeks long. If after this time there is no improvement, either allergenic foods are still being eaten or, more likely, food allergy is not the problem.

Another testing method involves doing a short fast on water or juices, which will clear addictive foods and resensitize the body. In my first book, I describe a lengthy food elimination program whereby individual food groups are eliminated one by one until we get down to a few days of only juice and water before individual foods are tested. A simpler technique would be to eat a diet that contains only foods that are unlikely to be allergenic. These include all fruits except citrus; all vegetables except corn; white or brown rice (but no other grains; other starches could include hard squashes and sweet potatoes); turkey (and chicken if it is not regularly consumed); deep-sea whitefish—halibut, swordfish, sole (no shellfish or salmon); walnuts, almonds, and sunflower seeds (in moderation). However, if any of these foods have been eaten regularly or craved, they should be avoided. If symptoms develop during the avoidance (or testing) period, 1–2 grams of vitamin C should be taken every couple of hours. The buffered ascorbates with minerals or bicarbonate are usually helpful. Withdrawal symptoms are not at all common during the avoidance phase, but they may occur.

• All fruits, except citrus
  
• All vegetables, except corn, tomatoes
  
• Brown or white rice
  
• Turkey
  
• White fish—halibut, sole, or swordfish
  
• Almonds, walnuts, or sunflower seeds
  

The best thing about food elimination is that it is usually an important part of the treatment as well as of the evaluation. After testing, the new diet becomes our individualized therapeutic diet. To test foods, though, only one food should be consumed at a time. This is termed a “challenge.” Testing foods singly is the only way to really follow what our reaction, if any, will be. Since it is possible to react to chemicals, preservatives, and pesticides on foods, it is wise to use whole organic foods whenever possible.

There are two approaches to this testing method. The first is to eat “mono meals,” consisting of a moderate to large portion of an individual food, and then to monitor any reactions to that food over the next three or four hours. In this way, several foods can be tested in a day. I generally suggest this method following a short fast because the body is in a cleaner state and able to respond more clearly to food challenges. For basic food testing, it may be more appropriate and simpler just to create a diet of foods found to be safe through the elimination phase and then build on that, trying new ones. Again, only one new food should be added at a time; adding only one per day is ideal rather than three of four, which could confuse our responses. Use the less potentially allergenic foods first, before attempting a wheat, egg, or milk challenge. Some people will want to try their most suspected foods first, and this can be all right, though it may interfere with further testing if there is a positive reaction.

If we do react positively to a food, then we eliminate it again for three to six weeks before retesting. This will help to reduce the allergy and reduce antibody levels, so that we may not react as much or even at all. Certain food reactions are fairly fixed, and we may need to completely avoid the foods that cause them. However, we will be able to tolerate most foods if we eat them infrequently or work them into a new “rotary-diversified” diet, where most foods are rotated on a four-day basis—part of our food allergy diet therapy.

It is important to keep a journal during food testing and record any reactions—how we feel before, immediately after, and in the several hours (even up to 12–24) after consuming a food. If we leave it all to memory, we may miss subtle reactions or forget what happened. This also increases our food awareness. Most of us have not been trained to observe how we feel after we eat a meal.

Monitoring our pulse rate is another aid to evaluating food reactions. If we take our pulse often enough to know our basic resting pulse and become efficient in the technique, we can record our pulse before and after consuming a food or meal. If it increases by more than 12–14 beats per minute after eating, one of the foods may be an allergen. We should check our pulse about five minutes after eating and at fifteen-minute intervals for the next hour. The “pulse test” devised by Arthur Coca, M.D., can be used as a more subtle physiological evaluation as well as to monitor alongside actual symptoms.

Allergy Treatment

Treatment of allergies is also rather diversified and somewhat complex. The standard medical approach is to use antihistamine or immunosuppressive steroid drugs to reduce symptoms; a more corrective approach involves the isolation of specific allergens through skin testing and then to do desensitization through shots, as well as avoid allergen exposure where possible. This is the usual procedure for environmental allergies and common problems such as hay fever and asthma; however as previously mentioned, this process is not very useful for discovering or treating most food reactions. For hay fever or asthma, cromolyn sodium works well but must be taken regularly for several weeks to be effective. There are obviously hundreds of drugs available for allergic conditions, but our focus here is to try to be drug-free. With drug or food reactions, the approach is usually avoidance of the allergenic agents, if they can be determined.

Most medical treatment for allergies is not curative but is aimed at reducing symptoms. Ideally, we want to correct and heal the body so that we become less congested and less allergic. Before even thinking about medical investigation and treatment, it is wise to do what we can ourselves first. Reducing stress, eating a good diet, and taking nutritional supplements will often work very rapidly to reduce allergic symptoms. The elimination diet or even a short fast can help us identify and handle food allergies. I personally would begin a detoxification program, use herbs and supplements, and probably have acupuncture treatments; I believe that this would give me the best chance for rapid recovery. If necessary, I will offer skin testing and desensitization to my patients, and this is also helpful; it is just more time-consuming and expensive. To help in allergy treatment, it is also important to pay attention to our gastrointestinal tract. If yeast infections or parasites are present, treating for these problems is often helpful. Many allergic people have weak digestion and are low in hydrochloric acid and digestive enzyme production, and supplementing these is often beneficial.

I believe that changing our diet itself can aid in preventing and treating all kinds of allergies, especially those to foods, which are very common. Often, just eliminating “reactive” foods from our diet can reduce symptoms of other allergies.

The most common diet for allergies is the standard four-day rotation plan (one of the basics of the Ideal Diet discussed in Part Three), emphasizing fresh, wholesome, unprocessed foods. For the very sensitive person, or for those with difficult digestion, prepare foods in easily digestible forms, such as soups or fresh juices. It takes four days for our body to clear the food we have eaten. By rotating this way, we prevent the chronic buildup of antibodies and reduce possible allergic reactions. After antibody levels decrease and these “reactive” foods again become tolerated, they should not be consumed regularly since they may generate reactions as before. Other foods should also be rotated to prevent becoming “sensitive” to them as well.

The high-water-content nutritious foods in the Ideal Diet will support the body’s detoxification and healing processes. Eliminating reactive foods reduces cravings and allows satiety to be reached sooner; smaller amounts of better-quality foods are usually easier to digest. This diet usually produces steady weight loss in people who are overweight; normal-weight or underweight people will usually have less or no weight loss on the Ideal Diet, but may need to increase food intake for maintenance.

Fasting and detoxification programs are often very beneficial for allergic conditions. A body that is less “congested” is less allergic. In working with hundreds of allergic patients through the years, I have found short fasts to be helpful for a vast majority of people. With allergies, the focus of the “cleansing” fast is the liver and colon. Lemon water or the “lemonade fast” (see the Fasting program in Chapter 18) helps the liver, while general juice fasting with a cleansing of the colon through enemas or colonic irrigations can make an incredible difference.

For seasonal allergies that are fairly predictable, it is often helpful to do a fast a week or two before the usual onset of symptoms. This is most commonly in the spring, which is naturally the season for cleansing. The beginning of the spring is the best time to clear out bad habits and past addictions, and to create our new diet and lifestyle plan. Of course, after the fast, it is important to introduce foods slowly and to be aware of any reactions.

There are many nutrients and supplements that may be helpful in reducing allergic symptoms. I have often seen improvement with a simple program of a multiple vitamin-mineral supplement with an extra 2–3 grams of vitamin C and 500 mg. of pantothenic acid (B5). The vitamins C and B5 help to ameliorate the impacts of stress by supporting the weakened adrenals; the adrenal corticosteroids released can then minimize the allergic-inflammatory response. Vitamin C can also be used for any withdrawal symptoms or for reactions secondary to food intake, and higher levels have an antihistaminic effect.

Along with Vitamin C, its supportive bioflavonoids could be added. Many have anti-inflammatory and antiallergy affects. Quercetin is a particular one that has been shown in research to reduce histamine levels and allergy symptoms. My experience with myself and many patients is very favorable. An amount of 250–600 mg. daily in several doses is needed for the effect. Quercezyme Plus, a product by Enzymatic Therapy, is one I particularly like.

In addition to these above mentioned nutrients, other B vitamins are also helpful. Folic acid, B6, and B12 all support antibody formation. The pyridoxal-5-phosphate form of vitamin B6 may be particularly helpful in the allergic patient. It has an apparent anti-inflammatory effect, and as the active metabolite of pyridoxine, it works more directly. It is possible that allergy patients do not phosphorylate pyridoxine very easily. Repeated, small doses of niacin (10–50 mg.) will cause release of histamine and may contribute to increased allergy symptoms initially. Regular niacin flushes, though, will within days reduce stores of histamine, which may then help lessen allergic symptoms; then, continued niacin use will maintain those lower levels of histamine and allergy symptoms.

Vitamin A, about 20,000 IUs per day, and zinc, 50–100 mg., are both helpful in alleviating allergy symptoms and in preventing infections. They also help to heal the gastrointestinal mucosa, along with vitamin C, and they improve or normalize the antibody response to antigens, which is often “out of whack” in people with allergies. Other minerals besides zinc, particularly manganese, may also be useful. Magnesium, selenium and chromium are also frequently beneficial.

The fat-soluble nutrients are also needed. Vitamin E, about 800 IUs per day, is a helpful protectant of membranes. Gamma-linolenic acid (GLA) from evening primrose oil, borage, or black currant seeds, is being found to be an effective nutrient in the reduction of allergic symptoms. This is probably due to the anti-inflammatory effects of the Series 1 and 3 prostaglandins that are formed from GLA. Six to eight capsules daily (200–400 mg. total GLA), divided into several portions, are usually effective. Other anti-inflammatory nutrients include EPA, vitamins A, B5, B6, and C, bioflavonoids, zinc, and the enzyme bromelain. The antioxidants, including beta-carotene, vitamin E, selenium, zinc, vitamin C, and dimethylglycine, may also help with inflammation and immune support.

L-amino acids can also be helpful by stabilizing energy levels and supporting immune components and functions. As mentioned earlier, people with allergies often have poor digestion, particularly for proteins; L-amino acids are a simple, quick way to obtain these building blocks. Digestive support is also very useful in allergic patients. Better breakdown, assimilation, and metabolism of foods reduces allergic components and irritations in the gastrointestinal tract and has often been seen to reduce symptoms as well. Taking hydrochloric acid tablets with meals, followed by digestive enzymes after eating, is a good beginning plan; of course, for anyone with hyperacidity, ulcer symptoms or other abdominal pains, this is not recommended. Many formulas, such as Zypan, made by Standard Process Labs, combine both digestive enzymes and hydrochloric acid in one tablet. When such formulas are used, usually two or three tablets (depending on meal size) can be taken just after meals (especially after meals that contain high amounts of proteins and fats).

Additional fiber can provide mild colon detoxification. Supplemental psyllium and bran can be added to a good high-fiber diet. Garlic in the diet can also help with detoxification, as can the supplement sodium alginate, which lessens possible heavy metal toxicity. Betonite clay (montmorillonite) is a strong absorbent that binds chemicals, metals and other impurities in the gut. It also, as do most of the fiber molecules, has the potential to bind minerals such as calcium and zinc.

A recently formulated physiological sulfur, methylsulfonylmethane (MSM), has been shown to have anti-inflammatory effects on the mucous membranes. Thus, it may be helpful for both food allergies (by helping to heal the gut) and for inhalant allergies. It also may be a useful nutrient for those with arthritis. MSM is a naturally occurring sulfur metabolite in human tissues and is present in high amounts in breast milk. A beginning amount is one 500 mg. capsule daily, going up to three or four capsules daily.

Other possibly helpful supplements, especially in the acutely allergic patient, include organic germanium (Ge-132) and possibly Coenzyme Q10 (CoQ10) and superoxide dismutase (SOD), as per the experience of many practitioners, including Lester Rose, M.D., of San Jose, California. Dr. Rose has recommended for allergies, as well as for chronic candidiasis and chronic Epstein-Barr syndrome, a combination of Ge-132 (600 mg. daily tapering to 150 mg. over three weeks), CoQ10 (60 mg. twice daily), SOD (3 tablets upon arising), and a multiple without iron.

Many people also try a glandular supplement approach in treating allergies. Adrenal is often the first choice to support the body’s ability to handle stress and allergies. Thymus gland tablets may help strengthen cell-mediated immunity, though this is not well proven. Liver extracts are also used sometimes. Another approach is to conduct a general evaluation of organ strengths and weaknesses and then to use particular glandulars to create the proper balance. If glands or extracts of glands are chosen, they should be free of pesticides, herbicides, and other agricultural chemicals as well as free of viruses.

Many herbs are commonly used in the treatment of allergies, to strengthen the immune system and lungs, to promote detoxification, and to reduce inflammation and histamine-mediated allergy symptoms. A good herbal allergy formula consists of ephedra, echinacea, wild cherry bark, white willow bark, mullein leaves, cayenne pepper, and garlic. Ephedra (ma huang) and echinacea are often used together. Ephedra causes vasoconstriction, echinacea improves the white blood cell response, and both have been shown to lower IgE levels. Wild cherry bark, coltsfoot leaf, and mullein leaves are lung-strengthening herbs; white willow bark is an anti-inflammatory; cayenne supports circulation; and garlic assists in detoxification.

Some other lung-strengthening herbs include pleurisy root, horehound, and licorice root. Licorice also supports the adrenals and soothes the digestive tract. Other soothing herbs include slippery elm bark and marshmallow root. Comfrey root, which contains the tissue-supporting nutrient allantoin, is useful for helping to heal the intestinal lining.

Some people have reported experiencing a reduction of local hay fever and pollen-allergy symptoms by the use of small amounts of bee pollen. Eating one to three grains at first and increasing the number of grains slowly over a period of a few weeks seems to have benefited some pollen allergy sufferers. I do not recommend this, however, because the types of pollens present may vary, and some may cause a temporary worsening of symptoms.

Water	2–3 qt.
Fiber	10–15 g.
Vitamin A	20,000 IUs*		Magnesium	300–600 mg.
Beta-carotene	20,000 IUs		Manganese	10 mg.
Vitamin D	400 IUs		Molybdenum	500 mcg.
Vitamin E	800 IUs		Selenium	200 mcg.
Vitamin K	300 mcg.		Sulfur(as methyl-
Thiamine (B1)	50 mg.		sulfonylmethane)	500–1,500 mg.
Riboflavin (B2)	50 mg.		Silicon	100 mg.
Niacin (B3)	100 mg.		Zinc	60 mg.
Niacinamide (B3)	50–100 mg.
Pantothenic acid (B5)	1,500 mg.		Others:
Pyridoxine (B6)	50–100 mg.		L-amino acids	1,500 mg.
Share and earn karma: Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) Tagged asallergensallergiesfood allergieshypersensitivities Related articles Sep24 A New Vision of Wellness Jim Strohecker Aug26 Self-Care In a Mexican Village Tom Ferguson MD Aug26 How Health Workers Can Promote Self-Care Tom Ferguson MD Aug26 Ten Years of Self-Care Classes Tom Ferguson MD Connection error. Connection fail between instagram and your server. Please try again Written by Elson M. Haas MD Add comment Skin Rashes FacebookXPinterestWhatsApp Search Search Search Explore Wellness in 2021