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Food Allergy - Self Test
Published on 25th June 2010
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Masked allergies play a role in many of the problems we can face today. In order to do some detective work you can accurately diagnose yourself.
If you suspect that you are allergic to a certain food, a simple test can help you determine if you are correct. You can reveal if you are having an allergic reaction by recording your pulse rate after consuming the food in question.
Refrain from the test food SEVEN days prior to testing. Use a watch with a second hand or stop watch.
1. On an empty stomach, early morning, measure and record your pulse for 1 minute and write it down. Use the pulse on your wrist. (Make sure you were resting at least 5 minutes before taking your pulse)
2. Now eat the food you are testing by having a generous amount. Have nothing else to eat or drink.
3. Sit quietly after eating the test food as excitement or activity will alter your pulse rate and render the test results invalid.
4. Measure your pulse rate for 1 minute at 10 minutes, 20 minutes, 30 minutes, 45 minutes, 60 minutes and 90 minutes after eating the test food. Record your pulse and any sensations, feelings (hyped up, excited, heavy or slowed down, aggressive, angry, depressed etc) or physical changes (hot/cold, headache, indigestion, increased perspiration, tremors etc) that you notice. Take notice of these changes over the next 24 hours.
A normal pulse reading is between 52 and 70 beats per minute. Generally a shift of 7 to 10 beats per minute is regarded as a positive reaction that you are allergic to that food. Omit this food from your diet for one month, and then retest yourself.
Do not test a new food within 24 hours of testing another.
Here are 20 of the most common allergenic foods:
Cow’s Milk
Wheat gluten
Gluten (in wheat, oats, rye and barley)
Yeast
Egg Whites
Cashew nuts
Egg Yolk
Garlic
Soya beans
Brazil nuts
Almonds
Corn
Hazelnuts
Oats
Lentils
Kiwi fruit
chilli peppers
Sesame seeds
Fish & Shellfish
Other foods commonly associated with allergic reactions (although not necessarily delayed) include:
Spinach
Shrimp
Oranges
Chicken
Strawberries
Tomato
Pork
Beef
Sunflower seeds
Peanuts
Allergens are usually proteins, and there are generally several kinds of allergen in each food. It is not fully understood why some foods can cause allergies and others do not, but a theory is that it is probably that some proteins in foods mimic very closely proteins present in viruses and bacteria. Hence, in some persons, ususally this is genetically predisposed, their immune system is not able to distinguish the food protein from the virus or bacteria one, hence it attacks.
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