I have benefited myself and know many who have benefited from reducing food
and chemical allergies and sensitivities, which I believe to be quite common in
a wide range of chronic illnesses. In some cases, they may be prominent, in
others they may play a more subtle role, but one might as well minimize all
possible sources of symptoms no matter what your illness.



Most people who have looked into the area of the “hidden” or hard-to-detect
food sensitivities don't realize that only 1 or 2 allergy/sensitivity blood
tests is often not enough. I've had probably a dozen blood tests for food
allergies/sensitivities, of all the best sorts, and now realize that they do
little
good when your sensitivities are very widespread, and they can be misleading
even in those with only a few sensitivities. I have found the at-home,
do-it-yourself free pulse testing allows one to fashion a diet with the least
allergens more effectively than the various blood tests and skin tests, since no
test detects all sensitivities and the reactions also tend to vary so much
depending on how much one has been recently eating a particular food. So, over
many
years, and especially in the last 2 or 3 years, I have been improving on how
one can use the short cut and regular pulse tests to best advantage. You can
read about it at no charge in articles at: www.members.aol.com/SynergyHN.
These articles are all provided as a public service and are not part of a money
making venture.



I went from a stage when I was constantly fighting weight gain (due to the
food cravings associated with the food allergies) to one where the food
sensitivities and allergies were so severe I became 30 lbs underweight. One can
have
reactions ranging from diarrhea to constipation, high or low blood pressure,
gastrointestinal or respiratory symptoms, depression or anxiety, muscle or joint
aches, heart arrhythmias and palpitations, migraines, attention problems
etc..-- the ranges of reactions are so varied. But the pulse test allows one to
fairly quickly identify one’s sensitivities. I also found that my immune
function was improved through reducing these sensitivity reactions.

Two quick tests to get a sense as to whether one has food reactions are to
see if you have a different pulse rate when sitting than when standing. Or you
can take your pulse after every meal, and before rising and going to bed, and
if it varies more than a few beats per minute over several days, it may
indicate you have food sensitivities (but is less likely to if your diet is very
constant). It should be noted that if you are on beta blockers or a pacemaker,
these tests may not work, but other methods are available.

Hope this helps someone. The Summaries of two articles are below.



Joyce Waterhouse, Ph.D.

see web site for more on my background



From Issue 5 of CISRA’s Synergy Health Newsletter (see
www.members.aol.com/SynergyHN for complete articles, as well as others on this
topic and other
topics)
Food Allergy/Sensitivity: The Pulse Test and Other Strategies
by J. C. Waterhouse, Ph.D.

(Disclaimer: This material is intended for information only and is not
medical advice. Neither CISRA nor the editor receive funding from any doctor,
lab,
or manufacturer of any medication or associated products.)

Summary Many people have found that reducing food allergies,
sensitivities and intolerances has been helpful in reducing a wide range of
symptoms
and reducing exacerbations in many diseases in which the immune, endocrine or
nervous systems are involved (e.g., chronic fatigue syndrome, fibromyalgia,
migraines, asthma, inflammatory bowel disease, irritable bowel syndrome and
autoimmune illnesses, such as multiple sclerosis, lupus, and rheumatoid
arthritis).
This article focuses on food reactions, although reactions to inhaled
chemicals are also important and will be touched on briefly. Food
allergies/sensitivities/intolerances are often neglected because the reactions
may be complex
and variable, and involve multiple immune and non-immune mechanisms. Only a
small proportion of people experience very obvious reactions, like an immediate
rash or anaphylactic reaction (IgE mediated, Type I reaction). More common
and more difficult to detect are the delayed immune sensitivities (Types II, III
and IV) and the intolerances, such as lactose, gluten or fructose
intolerance, or problems due to lectins or oxalates. Even the IgE mediated
reactions are
not always easy to identify and may include a late phase reaction. Reactions
are not limited to proteins, but have been shown to occur when other
substances combine with proteins to form haptens. Increases in intestinal
permeability due to a variety of causes can allow potentially allergenic
substances to
enter the blood stream. (Note: for convenience, allergy or allergen is meant
to include all types of IgE and non IgE reactions.)

Unfortunately, many people do not realize that food and chemical
allergies/sensitivities/intolerances are contributing to or causing their
symptoms.
The phenomenon of masking, the multiplicity of mechanisms and tests, the
effects on systems other than the gastrointestinal tract and the changing level
of
sensitivity with exposure, all complicate the identification of food reactions.
Some people try just one type of test and eliminate a few foods and believe
this is all they can do. Many do benefit greatly in this way, especially if
the test is fairly comprehensive, like the ELISA/ACT test (covers 390 foods and
chemicals and Types II, III and IV sensitivities; a controlled study showed
that use of the test results led to a 30-50% symptom reduction in fibromyalgia
patients). However, for others, an incomplete approach leads them to miss
many foods that cause reactions via a different mechanism and/or they develop
new
sensitivities to the foods that replace those they eliminated. As a
consequence, there is an underestimation of the role of food reactions in many
illness.

This article briefly discusses 4 reasons food
allergies/sensitivities/intolerances are often neglected and 5 reasons it is
important to detect and
eliminate or treat them. Next, the article presents the pulse test, as
described
by Arthur Coca, M.D., as well as a shortcut version of the test and ways of
maximizing the test’s effectiveness. Then follows a discussion of some other
methods, along with some of the experiences of the author from 15 years of
learning about and dealing with severe food sensitivities. Among the ideas and
issues included are: 1. a brief outline of 8 types of food reactions, including
ideas on how to minimize problems with oxalate-containing foods, 2. the
elimination diet with food “challenge” testing, 3. the rotation diet and how
it
may be modified to reduce problems with “unmasking” that may intensify
symptoms, 4. how food cravings and other “withdrawal” symptoms may be used
to help
identify allergens, 5. a brief discussion of immunotherapy, 6. the importance
of striving for maximal avoidance of allergens, including chemicals, to allow
the body to become less hypervigilant, 7. the potential role of microbes,
such as newly-identified Mycoplasma species, Entamoeba histolytica, Candida
albicans and certain viruses in creating a vicious cycle, in which microbes may
increase allergies and allergies may make it harder to eradicate microbes, 8.
other ways proposed to reduce reactions, such as guaifenesin and low
carbohydrate
diets for hypoglycemia, 9. survey results showing avoidance of problem foods
and chemicals being rated one of the most successful treatments by chronic
fatigue syndrome patients, 10. increased knowledge seems likely to increase
benefit for those who have not had as much success with allergy testing. The
final section includes a Reference section and a Resource section, providing
lists of companies and organizations that offer products and services that may
be
of use in combating allergies.

For those with moderate to severe sensitivities, the help of a physician,
preferably one trained by the American Academy of Environmental Medicine
(AAEM.com), is highly recommended. However, it is the view of the author, that
even with the physician's assistance, do-it-yourself methods are a helpful, and
for some, an essential adjunct to achieve maximal health benefits.

Preview of article for Issue 8: 2004 Preview/Update on Food
Allergies/Sensitivities and the Pulse Test: Withdrawal Reaction Mechanisms,
Overcoming
Resistance, New Pulse Test Tips and Some Other Methods
by J. C. Waterhouse, Ph.D.

Overview. This article provides a new preview/update of an article for the
next issue of CISRA’s Synergy Health Newsletter. A number of subjects that
were not covered previously will be discussed, as well as some new techniques
and
strategies that I have found to be helpful in the last 2 years. For a more
complete background, readers should refer to the article in Issue 5 on food
allergies/sensitivities/intolerances and the pulse test, including the Cautions
(Cautions reprinted below), as well as the 2002 food allergy/sensitivity
preview article (see SynergyHN Home page). In this current preview/update, a
brief
scientific explanation of food allergy/sensitivity symptoms is provided,
including the probable cause of food allergy withdrawal symptoms. This article
also covers how to overcome a resistance to this approach by recognizing the
role
of food addiction and how one can view dietary change as a challenge and
opportunity for greater health and empowerment that can accompany other
treatment
approaches. There is also more detail regarding some methods that may help
those who have gotten rid of the worst allergens, but still may be able to go
further to maximize the benefit they can achieve and for those who are near
universal reactors. There will be tips on the pulse test, as well as mention of
methods to use if one is unable to use the pulse test as an aid. It is also
suggested that certain infectious causes may be behind extensive sensitivities
in some patients. More information on these topics and more references have
been provided in other articles in CISRA’s Synergy Health Newsletter. In this
brief preview, these articles will simply be referred to by the issue of the
newsletter in which they occur (see SynergyHN Home page for these previous
issues of the newsletter).


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