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Food allergy

Category: Illness or disabilities



Introduction and description

An exceptionally important section that is pertinent to this section is that on Anaphylaxis.  The reason will become clear if one follows the LINK.  The description uses the work of the Nobel prize winner Dr Charles Richet

A food allergy is an adverse immune response to a food or drink.   Although not medically correct, as an allergy is different from an intolerance, I am going to treat the two together.  So the heading should more correctly read Food allergy and intolerance.

Allergies and intolerance to a food can occur when the body's immune system mistakenly identifies a food as harmful. The immune system, thinking we are under attack, triggers an immune response.

Allergies can play a major role in conditions such as asthma. In some people, severe allergies to environmental or dietary allergens or to medication may result in life-threatening reactions called anaphylaxis. Food allergies, and reactions to the venom of stinging insects such as wasps and bees are more often associated with these severe reactions.  These are known as Type 1 reactions.  Intolerances on the other hand cover Types 2, 3 and 4 and although some of the symptoms may be the same [shortness of breath, skin problems], the reaction may be slower to develop.  



The symptoms can range from mild to severe.

They may be ongoing symptoms or symptoms may be suddenly brought on by ingestion of the food. 

The onset of the reaction in cases where it is not an ongoing symptom can be from seconds to longer, for example, within an hour or even a week.  Symptoms can include

It is also possible to suffer a severe case of allergic reaction, called anaphylaxis. In anaphylaxis breathing is impaired, circulation is affected, vasodilation occurs and the person is said to be in anaphylactic shock.

The vasodilation causes blood pressure to decrease, which leads to the loss of consciousness. Such life-threatening anaphylactic responses and vasodilation require immediate emergency intervention.


An example test kit

Laboratory tests - there are tests that can be done by laboratories using a small blood sample that test for food intolerances.  For example the Yorktest Laboratories in the UK [to which I have no links] provide a remote service, enabling you to send in your blood sample by post.  The results are posted to you and you can also discuss the results with a nutritionist

Skin tests - There are skin tests, but these have limited usefulness in food allergy and intolerance testing.  There are also 'monitoring tests' [you take the food and they monitor you for reactions], which are extremely inefficient and ineffective if you have multiple allergens.

A MORA machine

MORA therapy - There is also the little heard of MORA machine, which is non intrusive and works.  I have added some examples, showing how this was used.  The MORA machine can be used for both diagnosis and treatment.

The Pulse test - is a do-it-yourself method of testing, that one can use at home.  THE PULSE TEST [for allergies] by Arthur F. Coca, MD 1956; is now in the public domain and available free-of-charge online in .pdf format.  Hopefully this LINK will continue working, but a search on the Internet using the name should find it even if this link breaks.



Symptom based medicine - The medical profession treat the symptoms, if they even acknowledge a problem, which many don't. 

For food allergy problems you could get antihistamines, beta blockers, asthma drugs, corticosteroid creams for the skin problems.... the list I am afraid is depressing and endless ... and useless.

Cause based healing - Find the cause using the diagnostic processes mentioned above. 

Always look for the cause, always - see healing yourself.

On the right I have provided an example chart from a test laboratory which shows very clearly which foods are causing the problems.  All you need to do is avoid the foods.

You may find it helpful to use the USDA Nutrients database when doing this, as the food lists supplied by the laboratories are of necessity quite short and very often, the foods are indicators of a wider problem.  In the example chart, sugar is of major concern and the USDA database lists foods containing sugar.  But beetroot and malt for example contain various sugars - fructose and sucrose and it may be these that is the biggest problem, indicating a need for wider care and removal.

Incidentally the likely cause of these intolerances was a 'flu jab, of which more in a moment.

The MORA machine  can do the same thing, diagnose the problem, but depending on the ability of the MORA therapist, he or she may also be able to balance you and correct the allergy or intolerance.


Food allergy is on the increase, and that increase is alarming.  There is also no common food that causes allergies, the spread can be bewilderingly complex, I have included some short links to Pubmed articles in the references below and I have added some observations related to this issue.


In the articles we see food allergies to 

  • fish including crustaceans and shellfish
  • wheat and gluten based foods;
  • soya and soy sauce;  fruit; 
  • mushrooms and fungi
  • red meat such as lamb, pork and beef
  • nuts such as peanuts, pecans, pistachios, pine nuts, and walnuts
  • seeds, including sesame seeds and poppy seeds
  • eggs
  • milk, from cows, goats or sheep, as well as dairy products such as cheese;
  • some vegetables
  • spices and herbs
  • Potatoes, tomatoes, aubergines, cayenne peppers, ……

 and more.

Despite research which claims the contrary - because the scientists are geneticists so want to prove a genetic cause for all food allergies, - there is a genetic link in only about 5% of the cases surveyed by more open minded researchers.

In fact if you look at the list above you would be right in asking the question, well what foods can we not be allergic to?  And from what I can see there are none.   So we can be allergic or develop allergic reactions to all foods and drinks.

So we now need to ask why?


The role of antibodies

The immune system works by keeping a memory of 'invaders' - pathogens.  Antibodies are substances made by the body's immune system in response to unwanted and dangerous 'invaders' such as viruses, bacteria, parasites, toxins, and fungi.

And one of those invaders may be unwanted food particles.  Food that has not been processed properly.

Antibodies attach to the foreign substances so the immune system can destroy them.  Thus one way we know about whether we have been attacked is via these antibodies.  Immunoglobulin E (IgE), for example, is a class of antibody. 

When a laboratory does a test for Food Intolerance, it looks for antibodies, each of which have their own 'signature' - signifying a class of food and a specific type of food.  People who are either food intolerant or actually allergic, have these antibodies in their blood - which should give us a clue about where this food has got to - it has found its way into the blood stream at some time, in a form closer to its original self than to the form it needs to take to be used by the body. 

It has breached the defences without being processed! 

In this form, an unusable compound, it is no different from the body's point of view to a heavy metal, or some other form of toxin.  It is not regarded as a virus or a bacteria, or a parasite, all of which have stealth capability - intelligence - buit it is still an invader, thus the immune system responds in the same way it would if it came across lead or mercury, for example, it forms a memory of it so that it can be recognised again and then proceeds to engulf it and try to get it out of the system.  Occasionally it succeeds, occasionally it doesn't.  Occasionally this harmful little package ends up on the walls of our arteries and contributes to atherosclerosis.  Thus in the long term, food allergy has some quite serious consequences.

Assuming we haven't deliberately injected ourselves with the food [which would, let's face it, be a bit silly - although, as we shall shortly see, doctors do it all the time when they vaccinate us] we can assume that this unprocessed food has breached our internal defences and those internal defences are our gastrointestinal system.

The gastrointestinal system

The answer we now seek is how did these food particles get into our blood stream?  - How did we so compromise our defences, that unprocessed food was able to get into our blood stream and become a toxin - a pathogen in our system?

To understand this we need first of all to understand something of what protects us in the gastrointestinal system.  In the Intestines, it is our 'gut flora'.  In the rest of the system it is stomach acid and bile acids.  So anything which attacks and destroys these may well be the cause.

The stomach and the intestines are finely balanced systems.  The Intestines rely on a complex array of 'gut flora' which performs both a processing and a protective function, filtering the food for essential nutrients and processing it so that it is in the form needed by the body.
It is more like a food processing factory with trillions of workers than a single organ.

For more details see the entry on Intestinal flora in the Science section.

Now here is an interesting study.

The intestinal microflora is a likely source for the induction of immune deviation in infancy.  The purpose of this study was to prospectively relate the intestinal microflora to allergy development in 2 countries differing with respect to the prevalence of atopic diseases.  Newborn infants were followed prospectively through the first 2 years of life in Estonia (n = 24) and Sweden (n = 20). By that age, 9 Estonian and 9 Swedish infants had developed atopic dermatitis and/or positive skin prick test results.   In comparison with healthy infants, babies who developed allergy were less often colonized with enterococci during the first month of life … and with bifidobacteria during the first year of life ….. Furthermore, allergic infants had higher counts of clostridia at 3 months…. The prevalence of colonization with Staphylococcus aureus was also higher at 6 months ….. whereas the counts of Bacteroides were lower at 12 months …. Differences in the composition of the gut flora between infants who will and infants who will not develop allergy are demonstrable before the development of any clinical manifestations of atopy. Because the observations were made in 2 countries with different standards of living, we believe that our findings could indicate a role for the intestinal microflora in the development of and protection from allergy.  PMID:  11590374



The gastrointestinal system is our defence system and does part of the processing of food.

  But the other key ingredient in this soup of processing ability are the enzymes. 

I have a detailed explanation of Enzymes in the science section that you can turn to for more information, but very briefly Enzymes are macromolecular biological catalysts. They are responsible for thousands of metabolic processes that sustain life - and one of those processes is the digestion of food.

Enzymes such as amylases and proteases break down large molecules (starch or proteins, respectively) into smaller ones, so they can be absorbed by the intestines. Starch molecules, for example, are too large to be absorbed from the intestine, but enzymes hydrolyze the starch chains into smaller molecules such as maltose and eventually glucose, which can then be absorbed. Different enzymes digest different food substances. Several enzymes can work together in a specific order, creating metabolic pathways.

Enzyme activity can be decreased by inhibitors.

Many drugs and poisons are enzyme inhibitors.  Activity is also affected by temperature and chemical environment including the pH - acidity or alkalinity.

So we can get food particles into our blood stream if the enzymes have been inhibited in some way and the inhibitors can be drugs, poisons, pharmaceuticals, the acid balance of the environment and the temperature.

Root causes

So we now know that food allergies are caused by some imbalance or damage to the defences in the gastrointestinal system.  And we also know that allergies can be caused by inhibition or damage to the enzymes in our system. The next question - which gives us our root cause - is what caused the damage?

Some people can be perfectly healthy eating a food one minute and then not long after they can develop a severe intolerance.  So we need to find out what the person, baby  or child was taking doing at the time the allergy developed and/or the defences were damaged and as with all these illnesses, there can be multiple root causes:


Food overdose - It doesn't actually matter what the food is, but if we have too much of it, it seems that the body is unable to process it and it can enter our blood circulatory system.  As such over eating and over drinking can easily cause food allergies and intolerances.  Think of the gut flora and enzymes as the processing factory - what happens when we overload factory workers?  Well they either go on strike or they don't process things properly, or they collapse exhausted.

… our diet has been gaining attention as a potential contributor to the increase in immune-mediated diseases. …we review the impacts and mechanisms of harm for our over-indulgence in sugar, salt, and fat, as well as the data outlining the impacts of artificial sweeteners, gluten, and genetically modified foods; … Detailed attention is given to the dietary impact on the gut microbiome  …. today's modern diet may … lead to … increased risk for allergic and auto-inflammatory disease. PMID:  24939238

 This paper also mentions the problem caused by foods the body is just not designed to handle.  Genetically modified foods, artificial colourings and sweeteners, are in essence toxins to the body.  So our factory workers are also having to sift though all the inputs to try to identify dangerous substances from not dangerous substances at the same time they are doing their normal processing.  Again, too many dangerous substances and they collapse exhausted and our defences are breached.

Gut flora

Pharmaceuticals - Pharmaceuticals can destroy gut flora, as well as neutralise stomach acid and compromise bile acid. 

They also have a poor record for disrupting and destroying enzymes.  Enzyme disruption is rarely tested by doctors, so to get any Adverse drug reaction records for this symptom is deeply worrying, as it is likely to be the tip of the iceberg.  This LINK takes you to the eHealthme drugs that have caused 'Abnormality' - about 200 pharmaceuticals.  The eHealthme site developers have been changing their site references and thus broken our links to their site.   If this link does not work, then use the symptom name and the scroll down until you get to the section 'drugs that could cause'.

Methotrexate, allopurinol and the activated form of acyclovir are all enzyme inhibitors.  [Methotrexate  is used in treatment of cancer, autoimmune diseases, ectopic pregnancy, and for the induction of medical abortions.   It acts by inhibiting the metabolism of folic acid]. Some so called  anti-epileptic drugs alter enzyme activity. Another example of a medicinal enzyme inhibitor is sildenafil (Viagra), a common treatment for male erectile dysfunction.  I am afraid the list is too long and depressing to continue with.  The whole emphasis on symptom based medicine as opposed to cause based medicine has produced thousands of these products.  If I can use an analogy.

Symptom based medicine .........

Symptom based medicine is akin to a parent hitting a child, when it cries.  Hit it hard enough and often enough and of course it no longer cries, but the underlying cause remains - it may be that it needed to be fed or its nappy needed to be changed or that it was ill and in pain.  Symptom based medicine then says - when the child subsequently dies - well look how long we managed to keep it alive, it was dying and we gave it another four months of life. 

Pharmaceuticals do not heal and they do not 'cure', they mask the symptoms and the cause and disrupt all the body processes.

Aspirin is an enzyme inhibitor as are ACE inhibitors.

We report the case of a 73 year old man on chronic aspirin therapy who went in anaphylactic shock during his daily farm chores following a meal rich in wheat products. The serum specific IgE assay showed strong positive specific IgE responses to ω-5 gliadin. A two-year period avoiding wheat meals 3 hours prior to exercise, resulted in a lack of further anaphylaxis; this results aided us in making the diagnosis. PMID:  24739129

Many good bacteria can be killed by pharmaceuticals

If we now turn to stomach acid, bile acids, and gut flora, the indiscriminate use of antibiotics, antidepressants, acne treatments, aspirin, proton pump inhibitors, heartburn and ulcer treatments, plus numerous other pharmaceuticals destroys our intestinal flora, and the defences provided by our stomach.

For more details see the section on Intestinal Disease and Stomach disease which provide links to all the hundreds of pharmaceuticals that destroy the correct working of the gastrointestinal system.

Epidemiologic studies report an increase in food allergies in industrialized countries, but mainly focus on children and young adults. This leads to the impression that food allergies do not occur in the older population. ... a risk factor of the elderly in developing food allergies could also be the decreased digestive ability of the stomach due to atrophic gastritis or anti-ulcer medication. In these settings, undigested proteins may persist and become allergenic. ...Based on our own recent study conducted in a geriatric nursing home, we also suggest that food allergies may be underestimated.  2010 S. Karger AG, Basel. PMID: 20110662


Clostridium difficile is the etiologic agent of nosocomial and community-acquired diarrhea associated with exposure to antibiotics that disrupt the normal colonic flora. As antibacterials currently used for primary C. difficile infections favor recurrences, new methods able to neutralize the bacterium without affecting the gut microbiota are badly needed. Complementary treatment with probiotic agents to reconstitute the physiologicaL intestinal flora does not yield any consistent benefit. PMID:  23844515

We do not help ourselves when we use anti-diarrhoea medication, as diarhoea is the body's defence mechanism -  an attempt to expel harmful bacteria, viruses and parasites as well as toxins.  As such by stopping the reaction we simply cause the organism to remain in the body and do harm. 


 Nutritional deprivation - Any form of mineral imbalance, vitamin imbalance, acid/alkaline food imbalance or other food imbalance will result in two things.  In the first place the organs of the gastrointestinal system will no longer operate as effectively, leading to the risk of infiltration by food and other pathogens.  In the second place, the gut flora described above also needs feeding, so if we deprive the gut flora, we effectively deprive ourselves of their help.  Thus vitamin deficiency or mineral deficiency as a child - lack of sun [vitamin D] or the right foods, could easily lead to a milk intolerance, if milk was the principle food at this age.   

To investigate the association between serum vitamin D levels, sensitization to food allergens, and the severity of atopic dermatitis in infants….We investigated …suspected food allergens in 226 infants with atopic dermatitis or food allergy. … Vitamin D deficiency increased the risk of sensitization to food allergens, especially to milk and wheat …Our results suggest that vitamin D deficiency increases the risk of sensitization to food allergens and that atopic dermatitis may be more severe in infants with vitamin D deficiency.  PMID:  25108543

 And the same is true of adults

... Deficiencies in micronutrients, especially zinc and iron, as well as vitamin D, in the elderly may contribute to the development of allergies.  PMID: 20110662



Viruses  -Viruses can compromise and destroy intestinal flora and the protective action of the gastrointestinal system, so in viruses we have a cause in themselves.  Many vaccines contain viruses, but I have a special section below on vaccines as there is more to learn and more cause for concern.

Parasites - Parasites affect the Intestines and the stomach and compromise our defences as a consequence.

Two thousand, two hundred fifty-six records were included in the study, of which 1867 (82.8%) included at least one abnormal value. Quantitative stool culture for beneficial bacteria (Lactobacillus and Bifidobacterium) indicated low growth suggestive of intestinal dysbiosis in 73.1% of records, followed by abnormally elevated eosinophil protein X (suggestive of food allergy) in 14.3%, elevated calprotectin (suggestive of inflammation) in 12.1%, detection of parasites in 7.5%, and low pancreatic elastase (suggestive of exocrine pancreatic insufficiency) in 7.1%.  PMID:  24891989

Birth method - There is a school of thought that says the method of birth of a baby has a bearing on the gut flora it is able to develop

Infants born by cesarean section—particularly cesareans performed before labor begins—don’t encounter the bacteria of the birth canal and maternal rectum. (If a cesarean is performed during labor the infant may be exposed to these bacteria, but to a lesser degree than in vaginal birth.) Instead, bacteria from the skin and hospital environment quickly populate the bowel. As a result, the bacteria inhabiting the lower intestine following a cesarean birth can differ significantly from those found in the vaginally-born baby.  Whatever the mode of delivery, a core gut microbiota is well established within a few weeks of life and persists largely intact into adulthood.

Whether the baby is breast fed and whether it is showered with kisses to its little mouth also have an effect because this is another way that bacteria can be passed on.  If the poor little soul stays in an incubator in a hospital environment, its bacteria can be radically different to those of a baby delivered at home 'vaginally' as it says above.

Toxins - toxins can attack and destroy the intestinal flora and compromise the function of the entire gastrointestinal system, including the enzymes. Toxins in this context include heavy metals such as lead and mercury.  If you have swallowed inadvertently or during dental procedures part of, or all of, a mercury amalgam filling, for example, and it has not passed quickly through your system, but lingered, caught in the intestines somewhere, you are in deep trouble.  As is your baby if you are pregnant.

We saw that  enzyme inhibitors can also disrupt or completely destroy the enzymes that process food.  Enzyme inhibitors are used as pesticides.  These toxins include some of the most poisonous compounds known. Artificial inhibitors can also be insecticides such as malathion, herbicides such as glyphosate, or disinfectants such as triclosan.

Irreversible inhibitors covalently modify an enzyme, and inhibition can therefore not be reversed. Irreversible inhibitors include  aldehydes [many fragrances contain aldehydes], haloalkanes [found in flame retardants, fire extinguishants, refrigerants, propellants, solvents, and pharmaceuticals], alkenes [found in petrochemical products],  phenyl sulfonates, or fluorophosphonates.

Copper imbalance - Copper is an antibacterial agent, it is even used in hospitals to destroy the bacteria on work surfaces.  If you have too much copper in your system it can destroy your intestinal flora.  If you follow the link you will be able to see all the causes of copper imbalance, but three key ones are copper pipes when the drinking water is acidic, pesticides particularly those used on vines for wine making and bad farming practise - where copper is fed as a growth promoter to animals and their slurry spread on fields, note that being a vegetarian does not help here if the crops were grown on the fields on which the slurry was spread.

Surgery - can compromise the effectiveness of any of the organs in the gastrointestinal system and thus open us up to allergy.  Note that this includes gastric bands and other surgery used on the obese.  Removing the gall bladder, for example, is not helpful.

Radiation - of all sorts can damage the workings of the gastrointestinal system

Bacterial infection - although we have so called 'friendly bacteria, there are a vast number of very unfriendly bacteria that can damage and infect the gastrointestinal system and lead to it not working properly.  Examples include:

  • Shigella is closely related to Salmonella.  During infection, it typically causes dysentery. Shigella is one of the leading bacterial causes of diarrhea worldwide.
  • Salmonella  There are only two species of Salmonella, Salmonella bongori and Salmonella enterica. The genus belongs to the same family as Escherichia, which includes the species E.coli.  Salmonellae cause illnesses such as typhoid fever, paratyphoid fever, and food poisoning.

A key root cause - Vaccines 


 In the sections above I cover all the ways the gastrointestinal system can be breached.  But there appears to be one way in which all these defences are breached by being totally by-passed and that is via vaccines.

Vaccines these days are injected and are multi-virus, meaning they deliver a very very hefty dose of multiple viruses directly into the blood stream of often very young children.  The immune system, still relatively new in its learning abilities has quite a battle on its hands to cope.  Now let us couple this with the damage the virus may have done to our gastrointestinal system, add a little unwise medication or an infant with nutritional deprivation.  Whatever it eats during this illness that ensues may well seep into the blood stream, so the blood stream now has both the viruses and the food particles.

If we take a simple example, such as over exposure to some nasty virus whilst a child was eating a cheese sandwich and drinking a glass of milk.  Milk is comforting – it has an opioid reaction, so the child will want as much milk as it can get.  But the body is being exposed to an excess of milk mixed up with the very serious pathogens – the virus.  All the Immune system will have learnt is that these pathogens made it very ill and it had to fight hard to clear the system, so from that point on milk proteins whether mixed with other pathogens or not will cause a super efficient immunological response.

The body does not actually know whether it is the virus or the milk protein that is its real enemy, all it knows is that it has a fight on its hands and it remembers the virus and it remembers the milk proteins and lo and behold you suddenly develop an allergic reaction to milk products.

There is more.

Vaccines contain a lot of additional additives besides just the virus or bacteria against which it is intended to work.  In the observations, I have provided the CDC fact sheets on what goes into vaccines.  There is also a list on Wikipedia which may prove helpful.  Along with the virus we may be being injected with, for example

  • Salt
  • Gelatine
  • Eggs
  • Monosodium glutamate
  • Aluminium
  • Mercury [as thiomersal] - as far as I can judge practically all the 'flu vaccines contain mercury.  Apart from the problems with heavy metal poisoning we may become allergic to our dental fillings
  • Antibiotics - including, for example, Gentamicin sulfate; Neomycin, an aminoglycoside antibiotic
  • PhenolsPhenols occur in sesame seed, chili peppers, oregano, cloves, roasted coffee, aspirin and thyme.
  • Casein - a milk protein found in the DPT vaccine
  • Yeast - Some vaccines, including the hepatitis vaccine, contains yeast - straightforward baker's yeast.  The new HPV vaccine is based almost entirely on yeast.  It is found in vaccines against pneumonia.  Yeast is used in wine making, bread making, is found in Marmite and vegemite, as well as numerous 'health foods' as it contains vitamin B1, vitamin B3, vitamin B2, folate and a number of essential minerals.  There is a risk here that the body develops an immune reaction to essential vitamins and minerals
  • Peanut oil - There is anecdotal evidence that Peanut oil is one of the ingredients in some vaccines, even though the producers may not have to declare it.  Which may explain the peanut allergies.
  • Sucrose  - which is the correct term for sugar, the organic compound commonly known as table sugar, cane sugar, beet sugar or, usually, just sugar.  According to the USDA Nutrients database around 1,500 foods contain sugar.  For example, Malt includes various sugars, but it also contains small amounts of sucrose and fructose.  Malted grain is used to make beer, whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine and Milo, and some baked goods, such as malt loaf, bagels and rich tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal" and is found in some Digestive biscuits.
  • Fructose, or fruit sugar, is a simple ketonic monosaccharide. Commercially, fructose is frequently derived from sugar cane, sugar beets, and sweetcorn. All forms of fructose, including fruits and juices, are commonly added to foods and drinks ‘for palatability and taste enhancement’, and for browning of some foods, such as baked goods.  According to the USDA Nutrients database around 1470 foods contain fructose, everything from baked beans to kidney beans, apple juice to beetroot, potato crisps to popcorn
  • Dextrose  - is also known as D-Glucose or grape sugar; as its name suggests it is found in grapes.  Thus all wines contain dextrose.  According to the USDA Nutrients database, about 1,470 foods contain dextrose including bacon and bananas, baked beans and kidney beans, colas and cheese, cherries and chicken, all sorts of crustaceans [where it occurs naturally] such as crabs, lobster, shrimps and prawns, pizzas, most McDonald's meals, melons and meatballs, dry roasted nuts, onions, practically all Pizza Hut's meals, all sorts of seeds from flax to pumpkin, some spices, strawberries, peanut butter and yoghurt
  • Sorbitol - also known as glucitol, is a sugar alcohol. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes
  • Alcohol
  • Acetone
  • Castor oil
  • Artifical dyes and food colourings [notably  FD&C Yellow #6 aluminum lake dye]
  • Asparagine -Asparagine is found naturally in
    • Animal sources: dairy, whey, beef, poultry, eggs, fish, lactalbumin, seafood;
    • Plant sources: asparagus, potatoes, legumes, nuts, seeds, soy, whole grains
  • Citric acid - which occurs naturally in all citrus fruits
  • Potassium phosphate - used as food additives in which case they  have the E number E340.  So here we may have one reason for severe reactions to foods with E numbers
  • Ammonium sulphate - is used as a food additive, in the European Union it is designated by the E number E517. It is used as an acidity regulator in flours and breads
  • Magnesium sulfate - also known as Epsom salts.  Ironically it is on the World Health Organization's List of Essential Medicines, a list of the most important medication needed in a basic health system, so if the vaccine results in us developing an allergy to it, the world really is in trouble
  • Iron ammonium citrate -Ammonium ferric citrate is a food additive with E number E381 used as an acidity regulator.  It is used in water purification and is present in the carbonated soft drink Irn-Bru
  • Lactose - Lactose is a disaccharide sugar derived from galactose and glucose that is found in milk.
  • Aluminum potassium sulfate - also known as Alum, is used in pickling as a preservative to maintain fruit and vegetable crispness, as the acidic component of some commercial baking powders, by bakers to make bread whiter and in Nigeria, it is used in the removal of snail slime before cooking
  • Peptones - Peptones are found in animal milk
  • β-Propiolactone  - which is "reasonably expected to be a human carcinogen" (IARC, 1999).  It is used for example in flu vaccines.  It is one of 13 "OSHA-regulated carcinogens," chemicals regarded as carcinogens by the Occupational Safety and Health Administration. β-Propiolactone is a disinfectant and has been used to sterilize blood plasma, vaccines, tissue grafts, surgical instruments, and enzymes
  • Calcium chloride - Kelp and other seaweeds are dried with calcium chloride.  Anhydrous calcium chloride has been approved by the FDA as a packaging aid to ensure dryness, so it can be found with foods.
  • Potassium chloride – is used as a sodium-free substitute for table salt (sodium chloride), as well as being an alternative to sodium chloride in household water softener units
  • Cortisol  -  a steroid hormone, put in some 'flu vaccines, it is more specifically a glucocorticoid released in response to stress and a low level of blood glucose. Its primary functions are to increase blood sugar through gluconeogenesis, suppress the immune system, and aid the metabolism of fat, protein, and carbohydrate.  Hydrocortisone is a name for cortisol when used as a medication.
  • á-tocopheryl hydrogen succinate - Vitamin E refers to a group of ten lipid-soluble compounds that include both tocopherols and tocotrienols. Of the many different forms of vitamin E, γ-tocopherol is the most common in western diets, but  α-tocopherol, the most biologically active form of vitamin E, is the second-most common form of vitamin E in the diet. This variant can be found most abundantly in wheat germ oil, sunflower, and safflower oils.
  • Polysorbate 80  - used as an emulsifier in foods.  For example in ice cream, polysorbate is added up to 0.5% (v/v) concentration to make the ice cream smoother and easier to handle, as well as increasing its resistance to melting.
  • Sodium deoxycholate - has, in some countries (including Switzerland) been licensed as an emulsifier in food industry.  In China, the traditional medicine "Niuhuang", which in Chinese means "Oxen Yellow" has, as one of its main components, DCA, so there is a risk of developing an immune reaction to this Chinese medicine.
  •  Arginine  - an α-amino acid.  In mammals, arginine is classified as a semiessential or conditionally essential amino acid,  which makes its inclusion especially worrying.  It is found in some flu vaccines
  • Sodium phosphate - which has many applications in the food industry and for water treatment. For example, sodium phosphates are often used as leavening agents for baked goods. They are used to control pH of processed foods. They are also used in medicine for constipation and to prepare the bowel for medical procedures.
  • Fetal bovine serum (FBS) or fetal calf serum is the blood fraction remaining after the natural coagulation of blood, followed by centrifugation to remove any remaining red blood cells, it is thus found in all red meat
  • Glutamate  -  an important neurotransmitter that plays the principal role in neural activation.  If the immune system starts to think this is a pathogen, we really are in trouble
  • E numbers - this is an important area, as it may explain why so many children have reactions to E numbered additives in foods.  In order to help I have added  a list in the science section, which will get out of date in time, but which shows the E numbers and the vaccines they are in.  If you go down the list for the vaccines you have had, you should be able to work out which e numbers to avoid

Just as an example, the highly controversial MMR vaccine contains essential Amino acids, fetal bovine serum, glutamate, hydrolyzed gelatine, neomycin [an antibiotic], recombinant human serum albumin, sodium phosphate, sorbitol, sucrose, and vitamins.  All of which will be treated as pathogens.

In other words, we are being directly injected with 'pathogens' and it is inevitable that the body will both fight these and keep an immunological record of them.   In effect, from a vaccine we could develop an intolerance to any one or all of the ingredients shown above.  I have provided some observations to show that this is a reality.

And now for a bit of emotion - quite justified.

Of COURSE it's linked to the vaccines! When researchers create human food allergies in animals to test food products they INJECT ALUMINUM ADJUVANTS with the target protein and that creates the allergy! Has NO ONE made this connection????  Face it! the human body is doing EXACTLY what the vaccine tells it to do. The aluminum and other adjuvants intended to incite a hyper reaction to virus proteins are inciting hyperreaction to ALL the proteins because the immune system doesn't know to do anything more than recognize an amino acid sequence. Doesn't matter one whit if it is a string from Hep B virus or a string from soy peptones or casein-derived amino acids or corn derived dextrose or GMO yeast from the culture or oils or phenol red added for contrast. Adjuvants say "fight what we are showing you", and the immune system does...often in perpetuity.



I have provided a step by step guide on what to do to find out what foods and products you may have developed an allergy to as a result of a vaccination, in the commonsteps section - Allergy determination process

The steps are simple, but you do need to find out specifically which vaccine you were given.  As I found out myself, this is not at all easy.  My doctor did not keep a record of either the batch or type of flu vaccine I was given on my medical records, which I regard as unforgivable - tantamount to malpractise.

Once you have this basic list, you have a broad idea what to avoid.  You then need to go to a respected food allergy laboratory to get yourself tested.  This will at least tell you which foods to avoid.

Healing you of an allergy is another matter, although I have tried to provide some ideas in the observations of people who have been healed by various approaches.  All healing approaches rely on the mind as the healer - functional healing.

How it works

Why do some people get hallucinations from food allergies?  It may be the medication they are given, but if not then we have to look again.

Most of the symptoms of food allergy can in themselves produce hallucinations or similar experiences.  But there may also be a point in the development of a food allergy where the food itself enters the brain by passing the blood brain barrier, when our immune system is compromised.  In this case, the tiny food particles are causing brain damage.

Encephalitis can be caused by undiagnosed food allergies. 

References and further reading

  • Acta Paediatr. 2014 Aug 8. doi: 10.1111/apa.12772. Food hypersensitivity is common in Swedish schoolchildren, especially oral reactions to fruit and gastrointestinal reactions to milk.  Strinnholm A1, Winberg A, West C, Hedman L, Rönmark E. - Parents of 2585 (96% of invited) children aged 7-8 years completed a questionnaire regarding food hypersensitivity and allergic diseases. The overall prevalence of reported food hypersensitivity to milk, egg, fish, wheat, soya, fruits and, or, nuts was 21%, with symptoms caused by milk (9%) being the most common. PMID:25109310
  • J Allergy Clin Immunol. 2001 Oct;108(4):516-20. Allergy development and the intestinal microflora during the first year of life.  Björkstén B1, Sepp E, Julge K, Voor T, Mikelsaar M.
  • Clinical analysis of allergic rhinitis in children between 1 and 3 years of age]  [Article in Chinese] - Dai WL  Zhang J, Pan YS, Chen M, Zhang YM; Department of Otorhinolaryngologyl, Beijing Children's Hospital -Ninety-six children with allergic rhinitis, aged between 1 and 3 years old, referred to ENT department of Beijing Children's Hospital between August 2009 and November 2010 were retrospectively reviewed. The total positive rates of allergic screening test rate were 81.3%. The inhalant and food allergens were 62.5% and 53.1% respectively. The commonest allergy was mixed fungal (50.0%), followed by milk (34.4%), lamb (31.3%), beef (26.0%), dust mite (21.0%), wheat (18.8%), mugwort (12.5%), egg white or egg yolk (11.5%).
  • Gerontology. 2011;57(1):28-32. doi: 10.1159/000279756. Epub 2010 Jan 29. Food allergy: only a pediatric disease?  Diesner SC, Untersmayr E, Pietschmann P, Jensen-Jarolim E. Department of Pediatrics and Adolescent Medicine, Medical University of Vienna, Vienna, Austria.
  • J Pediatr. 2014 Aug 6. pii: S0022-3476(14)00603-9. doi: 10.1016/j.jpeds.2014.06.058.  - The Link between Serum Vitamin D Level, Sensitization to Food Allergens, and the Severity of Atopic Dermatitis in Infancy.  Baek JH1, Shin YH1, Chung IH1, Kim HJ1, Yoo EG1, Yoon JW2, Jee HM1, Chang YE3, Han MY4.
  • Eur Ann Allergy Clin Immunol. 2014 Mar;46(2):95-6.  Exercise-induced anaphylaxis in a cardiopathic patient on chronic aspirin therapy. Micucci C1, Amico D2, Braconi M3, Pareo C3, Cimarelli ME3, Subiaco S3.UOC di Broncopneumologia - Servizio di Allergologia, Ospedale "Carlo Urbani", Jesi (Ancona) Italy.


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