Food Allergies: What’s To Eat? Part 2

By Catherine J. Frompovich

In Part 1 I discussed some of the more commonly-associated information regarding food allergies, at least information that many ‘holistically-inclined’ eaters may be familiar with. What I talk about in Part 2 is information that probably very few eaters know. The information revolves around the food industry’s use of chemicals, which may be more than partially responsible for allergic food reactions. That becomes apparent as the article unfolds.

Perhaps it would be important to realize that allergic reactions—no matter the substances—usually occur due to several compounding reasons. However, the bodily functions primarily involved in allergic reactions are the immune system, which can be functioning on ‘hyper’ due to excessive exposure to and overloaded by toxins, and the human liver, an organ that has over 500 known functions in the human body. Both, in this writer’s opinion, go hand-in-hand when dealing with or reacting to food allergies. Why? Well, consider this.

The environment in which we live is saturated to the point of inundation with man-made chemicals from various sources: known, unknown, and unsuspected, e.g., chemtrails being sprayed from over 1400 airplanes daily and globally. See this for photographs of airplanes outfitted for spraying and this for a laboratory analysis of toxic chemicals assayed in New Zealand, confirming the global statement.

Chemtrail elements are aerosolized, meaning they are very small and are being breathed into human and animal bodies after falling to earth. As such, those toxic elements do several things in the human body, viz., affect correct body pH balances; overload all detoxification organs in the body, primarily the liver and kidneys; lodge in fatty tissue; and can cross the blood brain barrier thereby contributing to dementias, including Alzheimer’s because of aluminum’s proclivity for and being associated as a contributing factor to that disease.

Before any reader wants to challenge that statement, please read the article “Relationship of aluminum to Alzheimer’s disease” posted at the U.S. National Library of Medicine National Institutes of Health. Please pay attention to what’s said in the Abstract about acid rain, large amounts of bioavailable aluminum, human health risks, and that aluminum salts have been used to produce lesions in the brain. Collectively, we cannot—and should not—discount such research, especially since Alzheimer’s now affects a great number of senior citizens who have had exposure to aluminum from various sources, especially from aluminum adjuvants injected with vaccines into seniors citizens who are encouraged to get specific vaccinations on an annual basis. Here are the stats on Alzheimer’s as reported by the U.S. CDC: http://www.cdc.gov/nchs/fastats/alzheimr.htm

Assisted living and residential care: Alzheimer’s disease and other dementias, 41.8% 

Hospice care: Alzheimer’s as primary diagnosis, 3.8% (2007) 

Nursing home care: residents with Alzheimer’s, 15.5% 

Mortality: Cause of death rank, 6th

Aluminum can be found in numerous foods, especially in baking powders, pickles (alum), food processing additives, pharmaceuticals of which vaccines are a class, as stated on the CDC’s website here. “Dietary and other sources of aluminum intake.” Antiperspirants, antacids, processed foods, and pharmaceuticals including vaccines, are notorious sources for aluminum that, once in the body, can cross the blood brain barrier which, in turn, can program negative neurological activity and functions of other bodily organs. Do your research to learn more about aluminum as a source for precipitating allergic response activity in the body. But, before I leave aluminum, here’s a terrific resource to start your research.

“Aluminum content of selected foods and food products,” published by Environmental Science Europe.

Another ubiquitous toxic chemical that just about everyone in the USA is forced to drink is fluoride in municipal drinking water. Wikipedia explains a lot about fluoride here. Instead of using up space in this article about fluoride being a protoplasmic poison, just learn how to eliminate as much fluoride as possible from your body and environment. Regarding drinking water, see here. Regarding fluoride toxicity in children, please check here and this here to learn that fluoride interferes with bone formation, and can cause gastrointestinal problems, which are part of the allergy syndrome.

The third allergy-producing-whammy, in this writer’s opinion, is food processing and agricultural chemicals. A truly informative government website about agricultural chemicals is here. Study it and realize that all those chemicals co-react and interfere with body chemistry. Frightening as it may seem, no studies have been done on that aspect of food safety, i.e., ingesting multiple chemicals and studying their interactions within the body at the same time. Then we have food processing chemicals by the thousands, as listed at the U.S. FDA Food Additive Status List [A to Z] here. Now you may realize how chemicals contribute to food allergies occurring at an all-time-high.

What can we do about it? Here’s an excellent starting place.

The Natural Resources Defense Council says,

More than 80,000 chemicals permitted in the United States have never been fully assessed for toxic impacts on human health and the environment.

The Toxic Substances Control Act (TSCA) enacted in 1976 needs to be revisited, amended, and eviscerated of clauses that allow business and industry to do whatever they want with chemicals and keep it a secret even from some federal regulatory agencies under the guise of “protecting trade secrets.”

In 2009 this writer published the book Our Chemical Lives And The Hijacking Of Our DNA, A Probe Into What’s Probably Making Us Sick.

The book has over 500 pages of documented information readers may want to know about food and chemicals, chemicals in clothing, cosmetics, etc., pesticides and herbicides, excitotoxins, and Kids and Chemicals, one of the chapter headings.

Food allergies have greater, deeper, and apparently more sinister causes than the consumer may appreciate. Now that you know, perhaps you will consider eating organically-grown fresh or processed foods. Although they may not be totally organic due to environmental factors beyond consumers’ control plus ‘food politics’, which the USA government can and should do something about, at least organics are an improvement. Eating organically-grown food can have an impact on reducing toxic body burdens and allergic responses.

Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies.

Two of Catherine’s more recent books on Amazon.com are Our Chemical Lives And The Hijacking Of Our DNA, A Probe Into What’s Probably Making Us Sick (2009) and Lord, How Can I Make It Through Grieving My Loss, An Inspirational Guide Through the Grieving Process (2008).