Anti-allergy foods

Bryan Hubbard — Mon, 12 May 2008 10:15:00 GMT

There are allergies, and there are sensitivities. Allergists insist that an allergy can only be diagnosed by specific tests, and that people who say they’re “allergic to” some food or other environmental element are often not technically allergic. Basically, it doesn’t matter what you call it: if the food or element specifically affects you in a negative way, we have a problem and it’s worth attending to.

Foods most commonly considered allergenic include milk and milk products, eggs, soy, nuts, corn, peanuts, tomatoes, and shellfish. Different individuals may react to others as well. In addition, pollen, cats, dander, and the like may also cause unpleasant symptoms. Avoiding whatever it is you’re allergic to is, obviously, step number one.

Step number two: In my experience, eliminating milk products from one’s diet can help diminish the symptoms of other allergies. It’s worth a try, as so many people respond positively. And don’t worry about the calcium issue – just eat plenty of leafy greens, just like the cows, and you’ll have that covered!

Enhancing the gut flora may be helpful as well. Consuming naturally fermented vegetables (no vinegar), such as sauerkraut, brine pickles, and unpasteurized miso (in soups and salad dressings), will provide some pro-biotic elements. I would suggest two tablespoons of sauerkraut per day – see recipe below.

For cat allergies, my friend Carol Ellis, who is an MD and herbalist, recommends tincture of mullein. When I used to have cats, and an allergic person came to visit, I used to give them a glass of water with two droppersful of mullein, and their symptoms would abate as long as they sipped their water throughout the evening. I refilled the glass whenever necessary.

Natural sauerkraut recipe: Cut a small cabbage in quarters, top to bottom, and cut out the core. Slice the quarters into thin strips, and spread out over your cutting board or table. Sprinkle good seasalt all over it, trying to visualize a thin film of salt only one grain thick all over the cabbage. You’re better off using a little too much rather than too little. Gather it all and put in a crock or non-metal pot (porcelain or glass is fine). Put a plate on top with some weights, to press down. Place in a dark and cool spot. Next day, take a look: enough water should have been released to cover the cabbage. If not, add some warmed water, with one teaspoon of seasalt per cup, stir well, and pour in as much as needed to cover the cabbage by one inch. Let sit about a week; remove anything that is sitting on top of the water. Pour into a clean glass jar with the water and keep covered in the fridge. Enjoy in lieu of salad!

Annemarie Colbin, Ph.D.

Food and Healing : food sensitivity

Anti-allergy foods