Annette Nay, PhD

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Untreated Food Allergies cause MS
Annette Nay, Ph.D.
Copyright © 2009

More and more doctors are admitting that most, if not all diseases are due to dietary problems. Life long food allergies left untreated have led to most of not all autoimmune diseases and a multitude of other diseases. Taking poison daily systematically destroys your body and your health. One of the by-products of this poisoning is Hypothyroidism. Two of the biggest indicators of allergies is the continuous dark circles under the eyes and hair and eyebrow loss.

Below are the symptoms of Milk Allergies, Wheat/Gluten Allergies, which leads to the symptoms of Hypothyroidism. If these symptoms begin to read like your life, you owe it to your self to read Dr. Mark Hyman’s Ultra-Thyroid Solution at:
http://www.thyroid-info.com/ultra-thyroid-solution.htm/.

He has a downloadable E-book for a low price that in most cases will restore your health. He spells out succinctly what vitamins and minerals you need and in what food you can get them. He also states what you should not do and why. You truly need his outline to make your recovery.

I spent 57 years of poisoning and dealing a lion share all of the symptoms below. Just being off my allergy foods has changed my life and given me hope for a better future.

Dr. Mark Hyman outlines the means where by diseases and hypothyroidism. Some food allergies can be cured in some cases in as short a time as three weeks. It is as easy as stop eating those items that are poisoning you. This allows the body to get healthy and reorient itself to operate properly. It is highly suggested that prayer is used to petition God to help your body to reset itself properly.

Dr. Hyman is a functional medicine practitioner. There aren’t many of these around. They study the whole body and how nutrition, chemicals, and other things affect the body. They would know the best tests for food allergies and how best to treat them. You can find the closest one to you at: www.ultrawellness.com/findadoctor/.

It is 2009. Every day of my 57 years were spent poisoning my body and killing off one bodily system after another and dealing a lion share of the symptoms below. Continual poisoning of your body causes a multitude of health problems which happen in stages. Among these are irritable bowel, diabetes, rheumatoid arthritis, Leaky Gut, autoimmune diseases (e.g., Lupus, Sarcoidosis, Multiple Sclerosis, Scleroderma, Sjögren’s Syndrome, Biliary Cirrhosis, Myasthenia Gravis, Crohn’s Disease, Ulcerative Colitis, or Celiac Disease, and Hypothyroidism.) To understand another major part of this problem, see the information on Leaky Gut Syndrome at:http://www.leakygut.co.uk/.

If you have these problems, by now your immune system is virtually inoperable. Cancer cells are produced in the body all the time. It is the immune system that attacks these cells and eliminates them. When they are not able to do their job then the cancer is allowed to grow. The use of sugar in your diet is like throwing gasoline on a fire. The cancer with sugar causes its rapid spread with the end result being death. Yet, just being off your allergy foods will change your life and a healthy future.

When trying to think of possible problematic foods that you are allergic to, think of foods that you have eaten that are difficult to fully chew or will not readily breakdown. These might be fibrous like foods like pineapple and celery, hard to chew fruit seeds from strawberries and raspberries, and nuts. By the time you have an autoimmune disease and hypothyroidism; you also probably have leaky gut. This is where the foods that have not been fully digested are allowed to permeate the thin layer of tissue that separates your stomach and go into the blood stream. The white blood cells see these undigested particles as intruders and attack them. The result of this attack results in an allergic reaction to that food. The foods that are not quickly broken down and will most often go through the leaky gut into the blood system are the fibrous foods, seeds, nuts, and also beef. Even though this leaves a limited diet for a while, think about the rewards. How serious are you about getting well. What would you give to be healthy again?

Symptoms of a Milk Allergy

  • vomiting
  • hyperactive behavior
  • diarrhea
  • asthma
  • hives
  • runny nose
  • rashes
  • stuffy nose
  • ear infections
  • bloating
  • watery eyes
  • eczema
  • allergic shiners (black around the eyes)
  • recurrent bronchitis
  • failure to thrive

Symptoms of Wheat/Gluten Allergy

  • Upper repository tract problems (sustains, glue ear)
  • Fatigue
  • Chronic fatigue syndrome
  • Mouth ulcers
  • Iron-deficiency anemia
  • Osteoporosis
  • Weight loss
  • Short stature in children
  • Diarrhea
  • Constipation
  • Abdominal bloating
  • Crohn's disease
  • Diverticulitis
  • Depression
  • Attention and behavioral problems (in children and adults)
  • Autism
  • Skin problems
  • Irritability
  • Vitiligo (persistent white patches on the skin often related to gluten sensitivity)

Symptoms of Hypothyroidism

  • Thick skin and fingernails thick
  • Dry skin
  • Hoarse voice
  • Thinning hair, hair loss, or coarse hair
  • Sensitive to cold
  • Cold hands and feet
  • Basal body temperature lower than 97.8 degrees first thing in the morning (Underarm basal body thermometers are available at most drug stores.)
  • Muscle fatigue, pain, or weakness
  • Heavy menstrual bleeding, worsening of premenstrual syndrome, other menstrual problems, and/or infertility
  • A loss of sex drive (decreased libido)
  • Severe menopausal symptoms (such as hot flashes and mood swings)
  • Fluid retention (swelling of hands and feet)
  • Fatigue
  • Low blood pressure and heart rate
  • Slowed movement
  • Slowed speech
  • Slowed reaction time
  • Muscle weakness
  • Thickening tongue
  • Swollen feet
  • Swollen eyelids
  • Bags under the eyes
  • Enlarged thyroid gland
  • Swelling of the face
  • Swelling of the neck
  • Lumpiness or irregularity of the thyroid gland
  • Decreased ankle reflexes with slow recovery phase
  • Excessive earwax
  • Dry mouth
  • Dry eyes and excessively
  • Dry or coarse skin
  • Cool skin
  • Low pulse
  • Elevated cholesterol
  • Trouble with memory and concentration or brain fog
  • Wake up tired and have trouble getting out of bed in the morning
  • Loss of or thinning of the outer third of your eyebrows
  • Do you have trouble losing weight, or have you experienced recent weight gain
  • Do you experience depression and apathy or anxiety
  • Do you experience constipation
  • Have you been diagnosed with autoimmune disease (e.g., Celiac Disease, Rheumatoid Arthritis, Multiple Sclerosis, Sarcoids, Lupus, Allergies, Yeast Overgrowth—all of which can affect thyroid function)
  • Been exposed to radiation treatments
  • Been exposed to environmental toxins
  • Have a family history of thyroid problems
  • Drink chlorinated or fluoridated water

If you have these other associated conditions, you might consider the possibility of thyroid disease. These conditions include:

  • Mitral Valve Prolapse
  • Carpal Tunnel Syndrome
  • Raynaud’s disorder
  • Dyslexia
  • Persistent Tendinitis
  • Alopecia (hair loss)
  • Vitiligo (persistent white patches on the skin often related to gluten sensitivity)

How Food Allergies Affect Your Immune System

If you have had these problems for a while, by now your immune system is virtually inoperable. Cancer cells are produced in the body all the time. It is the immune system that attacks these cells and eliminates them. When they are not able to do their job then the cancer is allowed to grow. The use of sugar in your diet is like throwing gasoline on a fire. The cancer with sugar causes its rapid spread with the end result being death. Yet, just being off your allergy foods will change your life and a healthy future.

When trying to think of possible problematic foods that you are allergic to, think of foods that you have eaten that are difficult to fully chew or will not readily breakdown. These might be fibrous like foods like pineapple and celery, hard to chew fruit seeds from strawberries and raspberries, and nuts. By the time you have an autoimmune disease and hypothyroidism; you also probably have leaky gut. This is where the foods that have not been fully digested are allowed to permeate the thin layer of tissue that separates your stomach and go into the blood stream. The white blood cells see these undigested particles as intruders and attack them. The result of this attack results in an allergic reaction to that food. The foods that are not quickly broken down and will most often go through the leaky gut into the blood system are the fibrous foods, seeds, nuts, and also beef. To understand this problem more fully see: Leaky Gut Syndrome at: http://www.leakygut.co.uk/.

Even though this leaves a limited diet for a while, think about the rewards. How serious are you about getting well. What would you give to be health again?

Dr. Hyman outlines the means where by hypothyroidism and the other physical problems can be reversed in some cases in as short a time as three weeks. It is as easy as stop eating those items that are poisoning you. This allows the body to get healthy and reorient itself to operate properly. It is highly suggested that prayer be used to petition God to help your body to reset itself properly. 
What ever damage that has been done because of disease, is done. For example holes in the brain from MS. But when you stop eating foods that are toxic to your body it arrests the disease and the destruction is stopped. If one has faith in God the residual problems can be turned over to Him and the effects removed. See my article: Ridding Yourself of Disease and its Effects.

How to Find Out What Foods You are Allergic To

To find out what foods you are allergic to get the scratch test done by your doctor. The blood test does not always find all the foods that are causing problems.

It is also advantageous to keep a list of the items you cannot eat so you can keep them straight in your mind and not mistakenly use them, because you forgot. Try a food and see if there is a reaction. The reaction could be an upset or sick stomach to a rash. This could occur up to 72 hours after ingesting that food. If you are not sure if there was a reaction or not use the following article to help you to make a decision: How to Make Good Decisions.

One of the most important things to do is to read the label on everything you put on or in your body.

It takes reading labels and making sure you are making the correct choices for your body to allow it to heal. It also takes eliminating all processed sugars from your diet because it is like throwing gasoline on a fire. The sugar enflames the problems you already have.

Almost everything has a form of sugar in it. Others have gluten, milk solids or whey, soy, corn, nuts or other foods that tend to be at the root of food allergies.

You must look at everything even your spices, extracts like vanilla, vitamins, lotions, make-up, toothpastes, lip savers, and analgesics like aspirin. Google the words you don’t know. Some of those long words are derivatives of the foods you are allergic to or are different forms of sugar or sugar substitutes.

Maltodextrin sounds like a sugar but is in fact corn starch. If you are allergic to corn, beware!

Look at your favorite recipes and eliminating the offending ingredients and substituting other ingredients that will allow you to gain your health back while eating healthfully. This process gets rid of most cases of: headaches, arthritis, sinus problems, irritable bowel syndrome, acne, eczema, and more. You can have a health and a quality life again.

Watch out for:

If you are allergic gluten, watch out for gluten or gluten by-products from:

  • Wheat
  • Barley
  • Rye
  • Oats
  • Spelt
  • Kamut

If you are allergic milk, watch out for:

  • Milk or milk by-products
  • Butter
  • Cottage cheese
  • Ice cream
  • Cheese

If you are allergic any of the foods, watch out for:

  • Processed sugar
    • High fructose corn syrup
    • White sugar
    • Brown sugar
  • Substitute sugar
    • Sucrose
    • Sunett & Sweet One
    • Splenda
    • Sweet & Low

Did you know that

  • Many hand lotions contain oats.
  • Sausage has brown sugar in it.
  • There are very few foods do not have sugar in them.
  • Most toothpaste contains sugar in them.
  • Even some soaps, hair coloring, and vitamins have things in that you may be allergic to.

Sweeteners You Can Use:

  • Honey – A little goes a long way!
  • 100% white grape juice or apple juice concentrate, if these are not foods you are allergic to.

You can do most anything you put your mind to. Do not focus on what foods you are loosing or can’t eat, instead focus on what you can eat.

  • Make a list of vegetables that are still available to you.
  • If you don’t know what vegetables are available, Google vegetables on the internet.
  • There are lists of fun new and exotic vegetables you can use.
  • Keep these lists in a cupboard where you prepare your food to help you get ideas for your meals.
  • Once you have come up with a new combination of foods you can eat, keep a running list of these so you can readily select something to eat for future meals.
  • Also keep a list of the following spices that are natural body cleansers what will help detox the poisons from your body and then use them.

Spices that are natural body cleansers:

  • Cumin
  • Oregano
  • Cayenne Pepper
  • Onion
  • Garlic
  • Rosemary
  • Cilantro
  • Ginger
  • Cinnamon

Foods You Can Eat

Allergies are generally caused from wheat or milk. Often these two go hand-in-hand Food allergies can be cause from eggs, nuts, soy, and corn. If this is the case the following may be a help to you.

  • Make sure that you get 3 T. of oil in your daily diet to help your body run well and keep your hair from breaking off and your nails from splitting.
  • Protein = 30% of each meal from either poultry, soy products, eggs, & fish
  • Legumes (beans or nuts) and brown rice or wheat make a complete protein.

The following items are the things that work with a diet without gluten and milk products.

  • Brown Rice (Not white. You need all the vitamins and minerals you can get.)
  • Beans
  • Fruits, except citrus and tomatoes, because they are hard on the stomach that must get well.
  • Olives and Olive Oil (The best oil for your body!)
  • 100% fruit juices
  • Chicken and fish because the body doesn’t have to work very hard to break down these foods.
  • All veggies – sautéed in olive oil to make them soft and chewable.
  • Honey in small amounts

Meals

  • Homemade soups like: Chicken and Rice w/ sautéed veggies added
  • Refried beans, rice and olives,
  • Sautéed veggies with romaine lettuce with chicken with a dressing of fresh lemon and olive oil
  • Baked potato with chicken broth over it with chicken chunks & sautéed veggies
  • Soups and gravies can be thickened by using potato flakes
  • Fruit smoothies with or without blenderized cooked rice. For sweetening your drink use 100% white grape fruit concentrate.

Do!

  • Google rice recipes and manipulate or substitute ingredients and spices so that you can eat well.
  • Use onion, garlic, ginger, cinnamon, and fresh cilantro to season with as they are detox herbs.
  • Get 8 hours of sleep and a nap during the day if possible
  • De-stress your life
  • Get 8 to 10 cups of water daily. Use filtered water
  • Use probiotics to gain the needed bacteria for your stomach such as lactobacillus
  • Choose fresh foods over canned or frozen. Eat as close to the land as possible. This eliminates all the preservative chemicals. Be sure to wash your foods to get rid of pesticides or other chemicals. Better yet grow your own foods
  • Consciously make sure you get at lease 3 T. of oil in your diet daily or your nails will split, hair will break off, and your body will not run well
  • Chew your food extremely well. Until your leaky gut is well, you must make sure that no more foods that are not broken down get into the blood stream or you will become allergic to them also. There is an upside to completely chewing your food. It gives your stomach time to register that it is full, so you don’t overeat, thus when you get your metabolism running again, you will lose weight faster.

Making Your Own Flour

  • Substitute flours can be used for making a quick pancake for bread.
  • Stick flours: Potato Flakes & Dry Beans
  • Gritty Flours: Brown Rice & Tapioca
  • Mix the two types of flours together to get a good product! Or go to the health food stores and purchase their alternative flours.
  • Grind your own flour, but make sure you have thoroughly cleaned out gluten flours from your mill.
  • I use: 1 part potato flakes, 1 part dry beans, 1 part brown rice and 1 part tapioca. I mix water with it to the consistency of a thick pancake batter. This is cooked on a Teflon coated pan with olive oil.
  • You can use substitute flour without gluten or wheat. They are as follows:

Wheat Free and Gluten Free Flours (Source: http://www.wheat-free.org/wheat-free-flour.html)

Wheat flour contains gluten which is the protein that strengthens and binds dough in baking. Because of this, when baking with wheat free flours you may need to source alternative binding agents.

Wheat free recipes using flour substitutes usually have been carefully formulated to get the best possible result taking into account the problems associated with lack of wheat gluten, therefore substitution can be a risky experiment. If you try substitution, then be aware that you may get a failure, so don't do it for the first time if cooking for an important occasion.

The flours listed below are alternatives to wheat flour. However it is important to be aware that there is no exact substitute for wheat flour, and recipes made with wheat free alternative flours will be different from those containing wheat.

Amaranth flour

Amaranth flour is made from the seed of the Amaranth plant, which is a leafy vegetable. Amaranth seeds are very high in protein, which makes a nutritious flour for baking. Alternative names: African spinach, Chinese spinach, Indian spinach, elephants ear.

  • Wheat free
  • Gluten free

Arrowroot flour

Arrowroot flour is ground from the root of the plant, and is very useful for thickening recipes. It is tasteless, and the fine powder becomes clear when it is cooked, which makes it ideal for thickening clear sauces.

  • Wheat free
  • Gluten free

Barley flour

Barley only contains a small amount of gluten, so is rarely used to make bread, with the exception of unleavened bread. It has a slightly nutty flavor, and can be used to thicken or flavor soups or stews. Blended with other alternative flours it is also fairly versatile for cakes, biscuits, pastry, dumplings etc.

  • Wheat free
  • NOT Gluten free

Brown Rice Flour

Brown rice flour is heavier than its relative, white rice flour. It is milled from unpolished brown rice so it has a higher nutritional value than white, and as it contains the bran of the brown rice it has a higher fiber content. This also means that it has a noticeable texture, a bit grainy.

It does have a slight nutty taste, which will sometimes come out in recipes depending on the other ingredients, and the texture will also contribute to a heavier product than recipes made with white rice flour.

It is not often used completely on its own because of its heavier nature.

Bulk buying is not recommended as it is better used when fresh, store in an airtight container.

  • Wheat free
  • Gluten free

Buckwheat flour

Buckwheat flour is not, despite its name a form of wheat, buckwheat is actually related to rhubarb. The small seeds of the plant are ground to make flour.

It has a strong nutty taste so is not generally used on its own in a recipe, as the taste of the finished product can be very overpowering, and a little bitter. Alternative names: beech wheat, kasha, saracen corn.

  • Wheat free
  • Gluten free

Chick pea flour (also known as gram or garbanzo flour)

This is ground from chick peas and has a strong slightly nutty taste. It is not generally used on its own.

  • Wheat free
  • Gluten free

Corn Flour

Corn flour is milled from corn into a fine, white powder, and is used for thickening recipes and sauces. It has a bland taste, and therefore is used in conjunction with other ingredients that will impart flavour to the recipe.

It also works very well when mixed with other flours, for example when making fine batters for tempura.

Some types of corn flour are milled from wheat but are labeled wheaten corn flour.

Alternative name: cornstarch.

  • Wheat free
  • Gluten free

Cornmeal

Ground from corn. Heavier than corn flour, not generally interchangeable in recipes.

  • Wheat free
  • Gluten free

Maize flour

Ground from corn. Heavier than corn flour, not generally interchangeable in recipes. Available in in whole food stores.

  • Wheat free
  • Gluten free

Millet flour

Comes from the grass family, and is used as a cereal in many African and Asian countries. It can be used to thicken soups and make flat breads and griddle cakes. Because it lacks any form of gluten it's not suited to many types of baking. Available in in whole food stores.

  • Wheat free
  • Gluten free

Potato flour

This flour should not be confused with potato starch flour. Potato flour has a strong potato flavor and is a heavy flour so a little goes a long way. Bulk buying is not recommended unless you are using it on a very regular basis for a variety of recipes as it does not have a very long shelf life.

  • Wheat free
  • Gluten free

Potato starch flour

This is a fine white flour made from potatoes, and has a light potato flavor which is undetectable when used in recipes. It's one of the few alternative flours that keeps very well provided it is stored in an airtight jar, and somewhere cool and dark.

  • Wheat free
  • Gluten free

Quinoa flour (pronounced 'keen wa')

Quinoa is related to the plant family of spinach and beets. It has been used for over 5,000 years as a cereal, and the Incas called it the mother seed. Quinoa provides a good source of vegetable protein and it is the seeds of the quinoa plant that are ground to make flour. It's a rarity to find quinoa flour in the UK, although quinoa itself is widely available.

  • Wheat free
  • Gluten free

Rye flour

Rye flour is a strongly flavored flour, dark in color. Breads made with rye flour are denser than those made with wheat, for example pumpernickel which is virtually black. Rye flour has a low gluten content, but it can also be used for recipes such as pancakes and muffins.

  • Wheat free
  • NOT Gluten free

Sorghum flour

This is a relatively new flour on the market, and not readily available in the UK. It is ground from sorghum grain, which is similar to millet. The flour is used to make porridge or flat unleavened breads. It is an important staple in Africa and India.

This flour stores well under normal temperatures.

  • Wheat free
  • Gluten free

Soya flour

Soya flour is a high protein flour with a nutty taste. It is not generally used on it's own in recipes, but when combined with other flours is very successful as an alternative flour. Can be used to thicken recipes or added as a flavor enhancer.

It needs to be carefully stored as it is a high fat flour and can go rancid if not stored properly. A cool, dark environment is recommended and can even be stored in the refrigerator.

  • Wheat free
  • Gluten free

Stamp Collection all purpose flour

This flour, produced by The Stamp Collection, is 100% organic and wheat free. It is a blend of barley, rice, millet and maize flours. This flour works well in a wide variety of recipes, from soufflés to biscuits, and pancakes to pastry. It can't however be used to produce bread, although bread type products can be made from it. The all purpose flour absorbs liquid slower than wheat flour, and so additional time allowance needs to be made when using in recipes to allow liquid to absorb fully.

  • Wheat free
  • NOT Gluten free

Tapioca flour

Tapioca flour is made from the root of the cassava plant, once ground it takes the form of a light, soft, fine white flour. Tapioca flour adds chewiness to baking and is a good thickener. Although difficult to source in the UK tapioca flour is an excellent addition to any wheat free kitchen. It's a fairly resilient flour, so storing at room temperature is no problem.

  • Wheat free
  • Gluten free

Teff flour

Teff comes from the grass family, and is a tiny cereal grain native to northern Africa. It is ground into flour and used to prepare injera, which is a spongy, slightly sour flat bread. It is now finding a niche in the health food market because it is very nutritious, although currently it's a rarity to find.

  • Wheat free
  • Gluten free

White rice flour

This flour is milled from polished white rice so it is very bland in taste, and not particularly nutritious. White rice flour is ideal for recipes that require a light texture, for example our herby dumplings. It can be used on its own for a variety of recipes and has a reasonable shelf life, as long as it is stored in an airtight container to avoid it absorbing moisture from the air.

  • Wheat free
  • Gluten free

I know if you put your mind to this problem and get the help of a functional medical doctor, and include God into the equation, you can beat this problem and have good health.


 


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