FINDING YOUR NO-ALLERGY DIET
Eating is one of life’s greatest pleasures, no doubt about it. Yet 60 per cent of the population may be allergic to one or more foods. That wouldn’t be a problem if those allergies were limited to foods such as prawns, chocolate or peanuts – foods we could probably give up without cramping our lifestyles too much. But reactions to such seldom eaten, easily incriminated foods as prawns account for only 5 to 10 per cent of all food allergies. Rarer still is a dramatic, life-threatening reaction to these once-in-a-while foods. The vast majority of food allergies are nagging symptoms produced by foods (and food ingredients) that most people eat every day – milk, wheat, eggs, corn, citrus fruits and yeast.
Think about it. It’s not just corn on the cob that you may be allergic to – it’s corn syrup, corn starch, corn oil. It’s not just those poached eggs – it’s the eggs that are used in almost every baked good on the market. We don’t want to kid you: pinpointing a food allergy and keeping the offender out of your diet can be tough. But it can be done – thousands of formerly ill people attest to that. Yes, it will take some patience. And some Dick Tracy-type detective work. And a bit of re-education about how food works in your system. But it’s worth it in the long run – and there’s an added bonus.
If you have a food allergy, it’s likely you also have a problem with at least one type of airborne substance – be it dust, mould, animal dander or chemicals. Well, managing food allergy goes a long way towards increasing your tolerance of airborne allergens. So overcoming food allergy can make a big difference in how well you feel and how much you enjoy life. Ready to get well? Then read on, and remember we’re right there with you.
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