CISRA’s Synergy Health Newsletter

Issue 10. Improved Methods of Detecting Allergies, Sensitivities, Intolerances: Beyond the Pulse Test (2007)

by J. C. Waterhouse, Ph.D.

(Note: Traditionally, when doctors refer to allergy they mean the IgE type reaction (Type I). I will discuss mostly non-IgE reactions and refer to them as sensitivities or intolerances. However I still use the terms antigen or allergen when discussing any food that produces a reaction, whether it is an IgE or non-IgE reaction.) 

It is Important to Read Cautions – Updated, at end of article or at this link, before doing any testing or changing your diet.

Aims – This article is particularly aimed at people who think they have tried all the methods for detecting their food reactions, and feel there is nothing more they can do to minimize their reactions. Much of what is in this article is new and I believe it goes beyond other methods in accuracy, usefulness and cost-effectiveness.

Introduction

After reviewing the short-cut pulse test, this article will discuss how to:

1. detect strong reactions to substances at very low concentrations in the food,

2. determine what level of pulse change is significant,

3. deal with a variable pulse,

4. adapt the test for persons who do not have a pulse change as a reaction to foods,

5. increase the sensitivity of the test by waiting the optimal length of time to test since last eating the food,

6. take into account cross-reactions between foods,

7. better use alternative methods for detecting intolerances, including blood tests and an experimental diet to detect food reactions with or without the aid of the short-cut pulse test,

8. avoid and recover from frequent and long-lasting gastrointestinal viruses that may be worsening one’s food allergy/sensitivity/intolerance symptoms.

Diet Restrictions Only Temporary

For 20 years I was on very restrictive diets and learned a great deal about trying to detect and minimize reactions. It was not until I lowered my bacterial load on the Marshall Protocol (MP) that I finally found my food sensitivities improving quite significantly, so that now, I can eat most foods. I also think that I probably could not have succeeded on the Marshall Protocol and thus accomplished this food sensitivity reduction, if I had not learned much of what I have learned about detecting and minimizing food reactions. The reasons for this, and my experiences are discussed further in another part of this newsletter (also, see Issue 10. Chlorogenic Acid Sensitivity article). Some people may think they could not do a protocol, like the MP, due to various sensitivities to medications and antibiotics. However, I think during the last year, the experiences that I have reported upon at the above link, may allow many people to do the MP, who could not otherwise have succeeded with it.

Short-cut Pulse Test Review

Food intolerance reactions, unlike traditional IgE food allergy reactions, can often be hard to detect, because they often involve foods we eat every day and may even be foods that we crave or to which we are “addicted.” It is suggested that you read the previous articles on food allergy/sensitivity/intolerance in Issue 5 and Issue 8 before reading this one, to learn more of the scientific background and more on various methods of detecting and reducing food and chemical reactions. Patients who consider themselves to have primarily chemical sensitivities (eg., multiple chemical sensitivity, MCS), may also find this useful. Food and chemical sensitivities go hand in hand and often reducing one type of reaction reduces the other and many MCS patients can benefit from paying more attention to minimizing their food reactions. As discussed in previous articles, the general concept of the pulse test is that in persons with food allergies/sensitivities/intolerances, there is often a pulse increase when the allergenic substance is absorbed into the blood stream.

This phenomenon was originally observed and studied by an eminent immunologist of the 1950’s, Dr. Arthur Coca. I prefer the short-cut test, because one only tests a small amount of food held in one’s mouth, which is spit out after the test. This way, one can test a food without having to wait for the several days that it sometimes takes for the body to experience and recover from the reaction as the food passes through one’s system. The short-cut test can be done quickly and the reaction is usually quite brief (see Cautions below or at: Cautions – Updated before doing any testing, especially if you have ever had an anaphylactic, or serious food reaction).

The first half of the article focuses on the short-cut test. One may choose to stay on one’s current diet and test individual foods and then eliminate those that are most reactive. If many foods are suspected to be reactive, one may decide to start over with a new diet, like the one discussed in the second half of this article. The diet is designed to minimize reactions even further as well as help detect which foods are best tolerated and how often they can be eaten. For all the testing, it is wise to establish a way of recording the results in an organized way, perhaps a notebook with foods listed alphabetically. Leave plenty of space in between each food, since there will often be repeated tests of the same food on different dates. Putting records in a file on the computer is also very helpful, because the search function will allow one to quickly find previous test results. Before putting the food to be tested in one’s mouth, one should take the pulse at least two or three times for a full minute to establish a baseline for before and after comparison. The following paragraph is from Issue 8 of CISRA’s Synergy Health Newsletter and describes the test:

Review: To do the short-cut pulse test, one needs to be careful to take the pulse for an entire minute in exactly the same way, before the substance is placed in the mouth, and then again, 1 to 2 minutes after it is placed in the mouth. One must spit out the food after the test, especially if it caused a reaction in which the pulse increased. Also, it is important to use common sense and not do the pulse test just after climbing the stairs or being very active or soon after being emotionally upset. Wait until your heart rate has time to settle down, if you have been very active, before taking doing the pulse test. I find it easiest to take my pulse by laying my left hand face up on my lap (either sitting or lying down) and placing two fingers of my right hand over the outer edge of my left wrist about an inch below the area where the base of the thumb connects with the wrist. There is an artery there, between the sinews in the middle of the wrist and the bone on the outer edge of the wrist. Using a gentle pressure of your fingertips, you can feel the beating of your pulse (See Caution, below, before testing or changing your diet).

New Information on Short-cut Pulse Test

Detecting Very Low Concentrations of Antigen. I now think that it can be helpful, if the initial pulse test with a small amount of food causes no definite pulse increase, to do another pulse test with a larger amount of food. This may be helpful if one is very sensitive to a substance that occurs at a very low concentration within the food. One can start out with a very small amount of food, but if there is no reaction, one can put a teaspoon of the food in one’s mouth and chew it, without swallowing it. The pulse is taken after 2 minutes and then again after 4 or 5 minutes.

At any point, during the testing, if the reaction becomes strong, one should spit out the food and rinse one’s mouth. If there is still no reaction after the longer test with a larger amount or the reaction is questionable, it may be useful to allow the food to remain in one’s mouth for another 5 minutes and retake the pulse. Or one may spit that food out into a nearby bowl and repeat the test with another mouthful of food. Sometimes this may be helpful because there may be an antigen (a reactive substance) in the food that may be at a low concentration and thus it may take more food and/or a longer period of time to allow the absorption of enough of the antigen to cause a noticeable reaction. At some point, when enough is absorbed, the pulse may rise quite suddenly. A more thorough test like this, will also help to detect reactions that are at a lower level, but still present. For some substances, one can be spared extensive testing by finding out about cross-reactions (see section below). Once one finds one is sensitive to one substance, there is a list available of foods that contain it and so one will know what to avoid.

How Much Pulse Change is Significant? The amount of reaction to consider as indicating a need to reduce or avoid the food depends on the individual. Some people may find that they feel better if they avoid foods that cause a pulse increase of only 2 or 3 beats per minute. However, others use a 6 or 10 beat per minute increase as the level they consider to be a sign that the food should be avoided. It also depends on the severity of the symptoms. Some may even feel better if they allow a little of the mild stimulatory effect that may occur from eating a food that causes a small pulse increase.

But, in any case, it helps to be aware of what you react to. Otherwise, there is often a tendency to eat more and more of the food until the negative symptoms become too strong. One can also run into difficulties related to consuming foods/beverages containing large amounts of certain substances, like chlorogenic acid or salicylates, which may stimulate cross-reactions to many foods. I have found that it may be particularly important to limit chlorogenic acid. Chlorogenic acid is  common phenolic substance, which is particularly abundant in coffee, tea, apples, prunes/plums, lemon peel, pomegranate, blackberries, soft drinks etc… This may be especially true for certain people on the Marshall Protocol (see: Issue 10. Chlorogenic Acid Sensitivity article).

What if Pulse is Too Variable?  Some people think their pulse is too variable to do the test. To overcome this, one can record a range of pulses. An increase or decrease in the range can then be used as an indication of a reaction. For instance, when having a reaction, the pulse might vary between 87 and 95. And when not having a reaction, it might be between 78 and 85. The difference between the ranges is about 9 beats per minute. In some people, another sign of a reaction is that the pulse gets more variable and/or harder to count.

What if There is No Pulse Change? The short-cut test can still be quite useful even if one’s pulse does not change. One can do the testing just as described, and simply observe to see if other symptoms change. When experience is gained, one may find that other symptoms are much better indicators of a reaction. In this case, one may discontinue taking the pulse and instead, observe symptoms before and after the test. It may be a good idea to write down symptoms before the test. Dr. Coca observed that some people’s blood pressure increased with food reactions. This might also be something worth measuring before and after the test in some cases where the pulse does not respond.

Increasing Short-cut Test Sensitivity Through the Timing of the Test. The test is usually most sensitive 12 to 48 hours after last eating the food. If the test does not show a reaction in 6 to 24 hours after stopping the food, sometimes it may show up more strongly on a short-cut test done 36 or 48 hours later, so the test can be repeated then. I have even found there is one food (walnut) that for me, does not have its peak reaction on the short-cut test until 4 days after stopping it and this caused me to miss my reaction to it before I discovered this. It does show that it may not be good to rely solely on the short-cut pulse test or to repeat the test 2, 3 and 4 days after stopping the food. By discontinuing the walnut oil, I was able to easily detect my reaction by the withdrawal reaction that occurred. Dealing With

Cross-reactions. Another problem that can occur is when there are cross-reactions between substances. This means that if one has just eaten a food that contains a similar substance to the one being tested, then the short-cut test may not work. For instance, coffee and tea cross-react due to both containing chlorogenic acid. So, a short-cut test on tea, soon after consuming coffee, might not work because one is already in the midst of a reaction from the chlorogenic acid in the coffee. To eliminate this problem, the test can be done the first thing in the morning, before taking food, supplements or medications or after breakfasting on a food like white rice, which is unlikely to cross-react. Information on cross-reactive substances can be very useful and it may even be crucial information, especially if the reaction is severe.

For instance, if people who are allergic to latex consume food that cross-reacts with latex, they may have a serious anaphylactic reaction. And consuming the foods that cross-react with latex will probably make their latex allergy or sensitivity worse. The primary foods that cross-react with latex have been reported to be: Arrow root, avocado, banana, chestnut, cinnamon, kiwi, melon, plantain, potato, tomato, walnut. For more on this, see see CONCOMITANT AND SYNERGISTIC FOODS, By Dr. Allan Lieberman. Some of the most common sources of latex include: Band-Aids, rubber bands, erasers, some shoes and articles of clothing, balloons, surgical gloves, catheters and condoms (Latex Information from Vanderbilt University). Foods that cross-react with chlorogenic acid, Benicar and vitamin D are described here: Issue 10. Chlorogenic Acid Sensitivity article.

Alternatives to Short-cut Test – Blood Tests, Immunotherapy, Skin Tests. When one does not experience a pulse or symptom change using the short-cut test, one may need to eliminate substances that are suspected to cause a reaction and then reintroduce them one at a time. There are also food sensitivity tests for both IgE and non-IgE reactions. Tests for classical IgE reactions often use scratch tests, but also now can be done using blood tests (consult your local allergist). Some people have immunotherapy for their classical IgE reactions using allergy shots. But there is an increasing use of allergy drops that are taken under the tongue, even by traditional allergists. Immunotherapy using shots or sublingual drops are also used sometimes for the non IgE reactions (sensitivities/intolerances), but one must go to a doctor trained in the methods of the AAEM if one wishes to do that (http://AAEM.com; http://ACAM.org, intradermal skin tests, rather than scratch tests are used). Some people are helped significantly, but I have found them to be of limited usefulness when one has extensive food sensitivities. In these cases, I have found the methods in this article to be extremely helpful either alone, or together with the immunotherapy using shots or drops.

For the non-IgE sensitivities that I have focused on primarily in this article, there specific blood tests available (see http://ALCAT.com and http://betterhealthusa.com). For these tests, one may need to go to a non-traditional allergist (eg., a doctor http://AAEM.com or http://ACAM.org may be familiar with these methods). For the ALCAT test, the involvement of a doctor is not required (make sure you follow all pre test requirements, for example, steroids and anti histamines will make the test inaccurate).

One must remember that sensitivity to a particular food often changes depending on the amount of the food that has been consumed recently and this must be taken into account with any food sensitivity test. In other words, some foods that may be highly reactive on the ALCAT may be reactive because one has been eating them too much recently. If one takes a break from one of these foods, it might turn out it will be fine to resume them after a while. And other foods that appear to not be reactive according to the ALCAT may become so once one starts eating them. Some people try to eat a large variety of foods for 2-4 weeks before the blood test, so the results will be more useful (of course, one should not eat something that might cause a serious reaction — See Cautions – Updated, below.)

An Experimental Elimination and Challenge Diet to Help Determine Sensitivities

Sometimes it may help to temporarily go on a strict experimental, elimination and challenge diet to help determine what diet will minimize your reactions (See Cautions, below). A number of possible diets have been written about and used by doctors, some involving fasting and/or meals of only one food at a time for days in a row, while other diets involve rotating many foods. The following plan is geared to people who may have fairly extensive sensitivities and may work in cases where other elimination and challenge diets would fail.

Using pulse testing along with this diet, can be very useful (see above) in confirming and minimizing reactions, but it is optional. For instance, one can use the short-cut test the day after a food has been eaten and get immediate information about its reactivity. One can also remove doubt in cases where there is uncertainty about the cause of a reaction. One can also retest foods with the short-cut test periodically or before consuming again. Sometimes, though, there will be no reaction before hand, but will be afterwards, so this should be kept in mind. Testing a larger amount of the food may allow more thorough detection (see above).

Protein Source. The beginning of the diet is to start with the knowledge you already have gained about your least reactive foods, or at least your best guess and then make a sequence of carefully controlled changes in your diet to help determine what your least reactive foods truly are. So, you might begin with just eating white rice (organic white sushi rice is probably least reactive) and whatever meat or other protein source that you believe to be your least reactive choice (eg. cheese, skinless boneless chicken breasts, lean ham, beef or venison). Then you would eat only these foods (preferably with only salt for seasoning) for two or three days at every meal (eg., eating white rice and chicken breasts alone at every meal). Then, for the next two or three days, you can change to whichever protein sources you believe to be your second least reactive (eg., ham), while staying on the same amount of rice.

During this period, you can use either the regular or short-cut pulse test to assess the protein you are eating to determine which you tolerate best (see above). For the regular pulse test, see Issue 5 (pulse taken upon rising, before meals and 30, 60 and 90 minutes after meals). If you go through withdrawal reaction symptoms when you stop the first protein source (for instance, diarrhea or constipation, headaches, sleep and/or mood disturbances, see Issue 5 Food Allergy Sensitivity Overview article), that will indicate you are sensitive to it.

Every few days you can change the protein source until you have found the one that is the least reactive as indicated by symptoms while consuming it, symptoms when going through a withdrawal reaction from it, or the short-cut pulse test. If you find more than one protein source that you tolerate well, you can eat both every day or alternate between them every week or every 2 weeks. The more you find you tolerate, the more flexible you can be. If you find that the first or second protein source is tolerable, you do not need to test them all at this time, but may go on to the next step if you choose.

Carbohydrate Source. After you have found the best protein source, you can then replace rice with another carbohydrate source, like quinoa or tapioca, and assess which is the least reactive, as above. Sometimes one may become sensitive to white rice and need a break of a few days to a few weeks from it, but in the long run, it is often still the least reactive carbohydrate source. During the experimental phase, it is best to change only one food at a time. You can test brown rice, but keep in mind that it contains rice bran, which has a higher potential for provoking a reaction. So, you should treat brown rice and white rice as separate foods to test. Many tout the benefits of brown rice, but if one is hypersensitive to it, this outweighs the benefits in most cases. A few people can not tolerate any grains and they should see if they do better on other carbohydrate sources, such as certain vegetables (eg., peas, carrots, broccoli etc…). Some people can tolerate grains but do better if they keep them at low levels (see articles on Hypoglycemia and Pseudohypoglycemia and Issue 10. Chlorogenic Acid Sensitivity article).

Vegetables, Nuts, Oils. Once you have found the protein and carbohydrate sources that you best tolerate, it may help to stay on a fairly constant diet of these, while you then test other foods, like fruits, vegetables, nuts or oils. Sometimes the fat source that is tolerated best is the fat that is from the meat one best tolerates. To maximize your ability to determine how you are reacting, you can try just one new food every day. Sometimes doing it every day may get confusing, if you can’t clearly distinguish between a reaction to a food being eaten on that day, from a withdrawal reaction from a food you ate yesterday. In this case, only eating a new food every other day may be preferable. Be aware that you might not react the first time, but might react on the second or third time, since the more you eat a food, the greater the tendency to become sensitive to it.

When and How to Rotate – A Maintenance Diet. Once you find foods that are well tolerated, you can rotate them, consuming them one day out of every 4 to 7 days. This only works with foods that you have minimal or no reaction to. And you should remain watchful for increases in food sensitivities, which occur the more you eat a food. You should keep in mind that the reactions will be much greater if you rotate foods you are sensitive to than if you eat constant levels of your least reactive foods. So, if you do not have enough foods that you can eat without reacting, the best diet may be to find those you react to least and eat them every day. Then, when the reaction reaches a certain level, you can take a break from them for a while (eating alternative foods) until the sensitivity is reduced and then return to them again.

You may not feel as well on the break while eating your alternate foods, but when you return to your least reactive foods after the break, you may feel much better, so the break may be well worth it. This plan of rotation takes advantage of the masking effect (see Issue 5 Food Sensitivity Overview article) and is for people with the most extensive sensitivities. You can use a combination of the two approaches discussed above. You can eat a few of your safest foods almost daily, perhaps even at every meal. An example might be white rice, walnut oil and stewed or poached/stewed skinless chicken breasts. Another case, might be quinoa, egg white and ham. Then you can try to rotate some other foods, such as nuts, fruits and vegetables and eat only small amounts of them, one day a week. Keep in mind, the simpler the diet, the easier it will be to figure out what may be causing symptoms.

Periodically, you can replace your safest protein food or your carbohydrate for a day or two with another food to make sure you are not becoming too sensitive to it. If you have two protein sources you eat daily (e.g., ham and egg whites), then one week you might go a day without ham and eat more eggs instead and the next week, go a day without egg whites and eat more ham instead. This way, you can then assess whether you have become sensitive to these foods by seeing if you have a withdrawal reaction when you stop them. Taking these short breaks also reduces the tendency to develop sensitivities.

In my own case, one of my previous diet plans was to replace chicken with cheese and rice protein powder for about a week, to reduce any sensitivity to the chicken that may have accumulated over the time I had been eating it. At times, I have become sensitive enough to even my safest foods to require a longer break from them. At one point, I required a break of several months from chicken and during that time, I ate a number of different exotic meats, but primarily venison and elk. At other times, I have only needed 2 to 10 days for a break.

Food Preparation. The way the food is prepared can make a big difference. In the past, I have tolerated chicken breasts, without the skin, stewed on top of the stove for 3 to 3 ½ hours much better than when it was prepared in other ways. Now, I am so much less sensitive that I don’t need to be as restrictive in the way it is prepared. You may also find you tolerate some foods better cooked vs. raw or vice versa. Or you may tolerate the oil, for example, walnut oil, better than the whole nut or blanched almonds better than with the skin (see: Issue 10. Almond and Walnut Sensitivity). I have typically found I could tolerate raw nuts much better than roasted nuts. In the past, I tolerated raw broccoli better than cooked and the broccoli stalks better than the florets. Some people tolerate stewed fruits better.

Withdrawal Symptoms. Withdrawal symptoms after stopping the food are often one of the best signs of a reaction to a food – often including diarrhea or constipation, headaches, sleep disturbances. The reaction will often peak in the 1 to 3 days after stopping the food but may continue to some degree for a week or more. There will often be a pulse increase after you have a bowel movement in which the food you are withdrawing from is passing out of your body and you may notice some poorly digested food in the stool. This may occur 1 to 3 days after you stop consuming the food. The last meal or two of the food that you consumed will give the largest withdrawal reaction, because the sensitivity is highest as the level of the antigen (reactive substance) in your blood stream declines (see Issue 8 Food Sensitivity article for further discussion of mechanism).

Adequate Nutrition. If one is going to go on a very restrictive diet like this, even if it is only for a week or two, one should be sure to get adequate nutrients. For instance, if one can not consume any food with calcium or vitamin C one should take it in supplemental form to achieve the RDA. See the supplement section of the article on chlorogenic acid, for examples of some hypoallergenic supplements.

Gastrointestinal Viruses, Food Rotation, Prevention: Earlier in my illness, I used to get gastrointestinal viruses several times a year and it would sometimes take me months to recover from them. It was hard at first to tell I was getting these viral illnesses, since I just experienced a worsening of my usual symptoms and they persisted so long. One thing that helped me recover from them was discovering that I typically would become more sensitive to the foods I was eating at the time of the illness. So, rotating off those foods for 5-7 days usually helped, although initially I might feel worse while going through the withdrawal reaction.

I might not feel any better during the days I was not eating my “safest” foods, but when I returned to them, I would be better and usually would have recovered from the viral illness. It was also very important for me to rest more and avoid stress to aid in the recovery. But what helped even more was when I discovered that if I took a tiny amount (just a few pellets) of Boiron Oscillococcinum every day, I no longer got the stomach flus to begin with (Note: Boiron Oscillococcinum is a homeopathic medicine available online or from health food stores, see Issue 7. Cold and Flu Prevention Strategies). I found that taking it after I was sick, even at the full dose, did not have very much effect, so the daily small dosage was key. The amount needed for this preventive approach is so small, that a box or two can last a year. This approach was validated in a second person who found their frequent stomach flus ceased after beginning the daily Oscillococcinum.

Cautions on Food Testing and Diet Caution on Testing for Food Reactions

Anyone who has a tendency to anaphylactic reactions (severe reactions in which tissues swell and wheezing may occur–it can be fatal without timely emergency treatment) should avoid any at-home testing or only test foods that one is already eating and it’s known won’t cause a serious reaction. Remember that reactions often increase when one has eliminated the food for a few days and then is exposed to it (“unmasking,” see Issue 8). So, be even more cautious if you have not stopped or started the food before or have a history of asthma or wheezing. If you have ever have had an anaphylactic reaction, you should consult your doctor about having injectable epinephrine and other needed medications on hand and know the instructions for their use while on the way to the emergency room, in case of accidental exposures. Peanuts and shellfish are two of the worst offenders when it comes to anaphylactic reactions to foods and it may only take a very small quantity in those who are susceptible to anaphylaxis. Once again, do not try any at-home testing that puts you at any risk of an anaphylactic reaction. If you have any doubts or further questions, discuss the issue with a knowledgeable doctor who is familiar with your health situation.

Additional Caution on Reactions to Diet Change and Withdrawal Reactions: Some people may become very symptomatic due to withdrawal reactions (usually lasting 3-7 days) when reducing reactive substances. Common withdrawal symptoms include diarrhea and/or constipation, sleep disturbances, nausea, cravings, loss of appetite, depression, anxiety, headaches and other pains. If one has a strong sensitivity to Benicar, for instance, one might experience a withdrawal reaction like this if one stops it (however, one might also experience an increase in symptoms through loss of the palliative effect, see: Issue 10. Chlorogenic Acid Sensitivity article).

 For the sickest people and those who have been consuming a very reactive food or beverage consistently for a long time, it may help to make the withdrawal reaction more tolerable if one reduces it gradually. Perhaps the most cautious way to do this is to first stop any source of spikes in the level of a reactive substance. For example, say one has a sensitivity to chlorogenic acid. In this case, one could leave in the constant sources (e.g., daily cups of coffee or tea, or other daily fruit from the moderate CGA category). The items one might eliminate first would be the apple one has once a week, or the pomegranate juice or peanuts one consumes now and then. Once the “spikes” have been removed, then one can gradually replace higher CGA foods with lower level ones, doing this a little at a time or gradually reducing an item like coffee, over a period of several weeks. Some people may have enhanced immunopathology (Jarisch-Herxheimer or “Herx”) reaction if they reduce carbohydrates and CGA foods, so this should be borne in mind (see Section C, D, E. Practical Implications). One might be wise to make dietary changes only when one is not already “Herxing” too strongly in order to avoid symptoms that are too intense. For some options for reducing reactions to bacterial killing for those on the Marshall Protocol, ask at http://cureMyTh1.org.

Cautions Regarding Other Dietary Considerations: There may be many considerations with regard to the optimal diet that are particular to the individual. For example, diabetics and those with yeast overgrowth problems may have to cut back on fruit and honey, while others may not be able to tolerate much potassium or protein due to kidney disease. A few people may experience symptoms of hypoglycemia or pseudohypoglycemia (including anxiety/panic attack, headaches, sleep disturbances and other symptoms) if they consume too many carbohydrates, even including non VBS sources, like fruit and honey (see Hypoglycemia and Low Carbohydrate Diets). Some foods may also cause allergy/sensitivity/intolerance independently of VBSs (see Issue 10. Detecting Food Allergies/Sensitivities/Intolerances: Beyond the Pulse Test).

In addition, a large consumption of nuts may cause an imbalance in the arginine to lysine ratio, which may be a problem for those with Herpes family virus infections (cold sores, shingles, EBV, CMV, see Issue 10. Lysine, Arginine and Viral Infections). To be sure to take into account one’s individual needs one should consult one’s physician or health professional regarding any changes in treatment and any significant changes in medication, supplements or diet.

Disclaimer: All articles provided on the SynergyHN website are for information only and are not intended as medical advice. An effort is made to be accurate, however, readers are advised to verify what is presented here and check with one’s own doctor. No guarantee of accuracy is expressed or implied. Neither CISRA nor the author receives any funding or income from any organization or manufacturer connected with the topics discussed.

Written by synergyhn

October 31, 2007 at 3:54 am

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