Paul was an extreme case of hyperactivity. The examining physician in the Ecology Unit could not complete the admission interview, since Paul kicked, pushed, and shoved everybody around him, including his mother who was to stay with him.

Paul’s temper tantrums had begun when he was thirteen months old. He appeared to be learning well, however, until his seventeenth month, when he suddenly started forgetting the words he had already learned. He seemed distant and unable to relate emotionally to those around him. When he reached school age, his parents attempted to place him in a public school, but to no avail. He could not learn, and was transferred from one school to another. He was finally placed in a school for problem children, a sheltered environment, where he was kept on tranquilizers most of the time. Occasionally his behavior became so uncontrollable that he had to be placed in a straitjacket.

Watching this boy race around the examination room, overturning furniture and tearing papers, one could not help but feel sorry for this tortured child and his frustrated, agonized parents.

Paul had been diagnosed as “autistic.” Autism is a strange disease in which the child, in effect, dreams his life away, seemingly unaware of external reality. He cannot form meaningful relationships, and has difficulty in learning or even speaking. Other doctors had suggested as treatment drugs, vitamins, or institutionalization. Before coming to the Ecology Unit, Mrs. Rossi had put Paul on the Feingold Diet, a mass-applicable approach which cautions against artificially-colored or -flavored items, as well as certain other types of food.3 The Feingold Diet, which eliminates some, but hardly all, of the synthetic pollutants in food, was useful, and Paul benefitted. Encouraged, Mrs. Rossi sought a more complete, personalized approach.

Paul’s history revealed a tendency toward addiction to foods containing beet sugar, milk, corn, and oranges. These seemed to result in flare-ups of his behavior problems when he ate them in excess. He also appeared to be highly susceptible to environmental chemicals. When he was exposed to perfume, nail polish, or similar cosmetics he would frequently scream, kick, and bite for a few minutes, as if in a seizure.

Abstention from food for five days, in a chemically less contaminated environment, led to a marked improvement in his behavior. When he was given beef, and corn mush sprinkled with corn sugar, however, he threw a temper tantrum which was quite convincing as a test of food allergy to those around him. He also reacted to apricot, raisins, grape juice, yeast, beets and beet sugar, honey, lamb, and other foods. His mother had said that hot dogs seemed to bring on his symptoms at home. Most hot dogs contain beef, corn, and other foods identified as troublesome in the deliberate food tests.

We next took some of the organic foods to which Paul had not reacted in his food tests (such as honeydew, broccoli, and peas) and fed them to him for six successive meals in their commercial form—the type of food that he, and millions of other children and adults, eat every day. By the end of the sixth meal, there was a marked increase in his hyperactivity and irritability, and the symptoms of autism were also increased.

Paul turned out to be one of those people who must have truly organic food in order to stay well. If he does not get it he suffers from problems so severe that he becomes impossible for his parents to cope with. With it, despite the supposedly “incurable” nature of his problems, specifically autism, he is able to lead a normal life.

*59\110\2*

One patient found that she had difficulty riding in elevators or dining out in many restaurants because of her great susceptibility to scents. Sometimes it is only particular perfumes which the susceptible person finds annoying or even suffocating. The safest thing, however, is for such individuals to avoid all perfumes, either on themselves or when worn by others. (The same advice applies to after-shave lotions and colognes, which can be equally irritating to certain individuals.)

Another possible solution is to use only cosmetics and ointments made up entirely of natural ingredients, without artificial colors, scents, and preservatives. Such preparations are more widely available now than they were a decade ago, although use of the word hypoallergenic is no guarantee that the product will not cause adverse reactions. Some genuinely nonallergenic products must be refrigerated, since they contain no artificial preservatives.

Reactions to cosmetics, it should be emphasized, usually occur in the presence of an overall susceptibility to the chemical environment. The inability to tolerate these agents alone is rare.

The overall question of drug and cosmetic sensitivity is one which has received far too little publicity in recent years. In fact, it has required a struggle even to get the facts about acute drug side effects to the public. Yet the question of chronic, disguised, long-term harm may be more important than the more dramatic short-term problems caused by these agents.

Since the drug side of this problem is largely caused by the medical profession, supported by the pharmaceutical manufacturers, it is a highly controversial question. And since it involves multiple symptoms, based on an individual’s unique reactions to his overall chemical (and food) intake, it is not given to mass-applicable solutions. The existence of this drug susceptibility problem highlights the pressing need for a thoroughly new orientation in medical care, employing more individualized approaches to chronic illness.

*29\110\2*

When these allergens trigger mast cells in the bronchi, they cause inflammation of the membranes lining the tubes which become thicker and produce more mucus. This restricts the free passage of air and sets the stage for a full-blown asthma attack. Such an attack occurs when sufficient mediators are released by the mast cells t» make the smooth muscles of the bronchi contract. The bronchi suddenly become much narrower. Stale air inside the lung cannot easily escape, so the lungs have difficulty in drawing in fresh air with its life-giving oxygen. The air whistling through the constricted openings makes the characteristic wheezing sound.

While most asthmatics conform to the general pattern described above there are also milder forms of the disease in which there is no wheezing and no asthma ‘attacks’ as such. In such cases the predominant symptom is a persistent cough combined with some breathlessness.

The only way of telling if such symptoms might be due to asthma is to try out an anti-asthma treatment and see if there is any improvement. If there is, further tests should be made to confirm the diagnosis and try to identify the allergens involved.

Although inhalants are the major culprits in asthma, foods can also play a part. Often there is more than one allergen involved.

*50\180\8*

For internal treatment, herbs that contain silica, such as horsetail and, especially, Galeopsis, are excellent. And to not forget to take Urticalcin, a biological calcium preparation.

*666/28/1*

The muscles become water logged and no amount of exercise will remove this water, in fact, it makes it worse. Why? Because fluid retention in the muscles is caused by calcium deficiency, which is caused by a build-up of lactic acid in the muscles.

Lactic acid builds up in muscles as a waste product of muscle metabolism. The harder a muscle is worked, the more glucose it burns for energy; lactic acid is what is left when glucose is burned for energy. Lactic acid is poisonous and must be neutralised by calcium before it can be removed from the muscles and eliminated through the kidneys.

Precious calcium reserves are soon used up and that lactic acid which is left in the muscle in its free state acts as an irritant. Nature tries to dilute the irritating effect of free lactic acid by sending extra water into the muscle. Any excess of water reduces the tone of the muscle so that its lean, muscular appearance changes to a softer, podgy appearance.

Stressed people have tight muscles. Tight muscles burn more glucose and produce more lactic acid. When heavy physical exercise (aerobics, jogging, weight training, football, swimming) is added to this, more lactic acid is produced.

Rest works wonders. Reduced lactic acid production allows calcium reserves to build up and muscle fluid levels to drop. Hard-charger health buffs are always amazed at how their muscle tone improves with rest. Amazed because their rigidly held belief is that only exercise can give rise to improved muscle tone. While it is true that the use of muscles is imperative for the gaining and maintaining of muscle tone, the ‘over-use’ of muscles due to over-work, over-exercise, anxiety, worry and stress causes reduced muscle tone.

Some hard-chargers also experience significant weight loss while resting. Highly stressed bodies, especially if dogged by allergies, yeast infections and vitamin and mineral deficiencies, will carry excess fluid around the abdomen, thighs, buttocks, as well as in the muscles. This fluid falls away from a resting body much to the amazement of those who rigidly believe that exercise is the only way to keep body weight down.

It takes longer for ‘podgy muscles’ to develop in those hard-chargers who don’t have allergies, Candida infections and vitamin and mineral deficiencies. These three factors are fluid retainers in their own right.

*219\18\9*

The practice of drinking large quantities of water or eating a fruit or garden salad or a large bowl of soup before the main meal dilutes the hydrochloric acid secreted from the stomach walls for the digestion of protein foods (meat, poultry, seafood, eggs and cheese). These foods contain minerals (zinc, manganese, iron) and minerals need a good supply of hydrochloric acid if they are to be absorbed. Protein can’t be broken up without hydrochloric acid. Small amounts of water taken before and sipped during a meal is fine. Pineapples and paw paws contain protein-splitting enzymes and may be had in small quantities just before or with a protein meal as may bitter salads which help promote hydrochloric acid secretion. It’s the little exceptions to the rule like these that make strict, uncompromising food combining invalid.

It’s best to eat at least half of the meat, seafood, poultry, egg, cheese (protein) component of the meal before starting on the carbohydrate (potato, rice, pasta, yam taro, sweet potato, pumpkin) . The bottom part of the stomach is where the hydrochloric acid is secreted and because this acid only works on protein it pays to get a good measure of protein food down there first. When the bottom part of the stomach (pyloms) is full of protein it closes off and the rest of the food is stored in the top part (fundus) until the bottom half has emptied its semi-digested contents into the small intestine.

It works out well for the second part of the meal to be the carbohydrate foods as most of their digestive, enzymes are found in the mouth. While waiting in the closed-off top section of the stomach their digestion, which began in the mouth, continues unhindered by the acid in the lower portion of the stomach. Hydrochloric acid stops the digestion of carbohydrate foods, which don’t resume their digestion until they pass through the lower part of the stomach into the small intestine. Too much carbohydrate soaks up the hydrochloric acid (like a sponge does water), reducing the acid’s contact with the protein food. Furthermore, the alkaline carbohydrates tend to neutralise the acid. However, if the bulk of the protein has passed to the small intestine by the time the carbohydrate foods are released into the lower stomach, their passage through it into the small intestine will be quick as small amounts of protein food in it tends not to hold its passage up.

In the small intestine protein and carbohydrate food can be digested simultaneously and if small quantities of protein foods are carried through with the carbohydrates they don’t strain the small intestine’s capacity to digest them, even if they haven’t first been broken up by hydrochloric acid. Most importantly the bulk of the minerals in the protein food have already been absorbed in the strong acid medium that existed before the carbohydrates reached the lower stomach.

Ideally, all the protein foods should be consumed before starting on the carbohydrates, green and colored vegetables and sauces. However, some people find that this practice detracts from the enjoyment of the meal. So, as long as half the protein food is consumed first there will be enough minerals absorbed to sustain the average healthy person, though I suggest the seriously rundown eat all of their protein first until such time as they have built themselves up.

Remember, everything that leaves the mouth should be in a fluid state. The digestive juices are designed to mix with fluid food, they do not work as effectively on chunks of this and that. Don’t bolt your food. Take your time and chew it properly. Don’t sit hunched forward for the duration of the meal. Draw your chair in closer and periodically lean back against the back rest while you chew. This way you won’t compress your digestive organs and reduce their function. The main reason for sitting back and relaxing after the main meal of the clay is to prevent the compaction of the digestive organs.

Formula Six has been designed to aid digestion and promote optimum absorption. It contains the vitamins and minerals needed to help achieve this and for this reason must be taken with a little water just before the main meal of the day. This way you can be sure hydrochloric acid is waiting in the lower part of the stomach to receive your protein food and that, there will be optimum absorption of the minerals in Formula Six. Many people are hydrochloric acid deficient due to a lifetime of vitamin and mineral deficiencies and for this reason don’t receive optimum benefit from the food they eat. Hydrochloric acid deficiency is most prevalent in the over forties.

*201\18\9*

To make sure nutrient deficiencies don’t develop:

• Take the supplements every day without fail.

• Stick to the program so that you only have to be on it for three months, after which you can start reintroducing the foods you were allergic to. Three months’ total abstinence is usually enough to overcome a sensitivity to a food and/or to kill off a Candida yeast infection.

Nutrient deficiencies are most likely to occur if you are allergic to such staples as wheat, fish, rice, oafs, egg, baker’s yeast, milk, corn or beef.

If you are allergic to wheat and have to go off bread you should eat liver (calf s or lamb’s) at least once and preferably twice a week. Liver contains the minerals selenium and chromium you were receiving from the yeast and wheat. Selenium and chromium help insulin regulate the blood glucose levels. A deficiency in them can cause hypoglycaemia. A long term deficiency can predispose to diabetes. Have only lamb’s liver if you are allergic to amines.

On no account should you break the program for the time you are on it (three months minimum). Skipping meals is breaking the program. Eating only some of the advised foods is breaking the program. Eating rice cakes instead of bread for lunch is breaking the program. Having fruit twice a day is breaking the program. The program offers a number of options so you can rotate foods and prevent over-exposure to any one of them. Eating less than three meals a day is breaking the program. Skipping lunch is a cardinal sin. Don’t skip meals, the program won’t work if you do.

Note: The Anti-Allergy Program is the Anti-Candida Program minus those foods to which you are allergic.

*183\18\9*

Make sure that you have at least 1 teaspoon of some form of raw, cold pressed vegetable oil per day. Olive oil is the best as it’s cholesterol free. Sunflower, safflower, linseed, sesame and apricot kernel oil may be used if you prefer them. Have this oil in addition to the oil you cook with. Either takes it straight off the spoon or in salad dressing. Have it any time of the day except before the main meal, as too much oil blocks mineral absorption.

*165\18\9*

They noticed water’s flexibility and that those who had a flexible body and mind were better equipped to cope with the vagaries, vicissitudes and hardships of life. Conversely, they noticed that those who have rigid, uncompromising attitudes are less tolerant and therefore more easily stressed by life’s events. They noticed that water’s flexibility enabled it, according to circumstantial dictates, to be as hard, cold and immovable as ice or as soft, warm and elusive as steam. Just as in life, there are times when a hard stand is appropriate and times when a diplomatic backing away is appropriate. That water readily returns to its neutral state when circumstantial catalysts are removed they equated with humans’ capacity for forgiveness and urged that this capacity be regularly exercised as the main vehicle for keeping stress levels down.

Water, they noticed, is agreeable and impartial. It serves all species willingly and equally, it is not bigoted. Water is tolerant and adaptable. It readily adopts the shape of whatever container it is placed in. Water’s ability and willingness to accept change is a quality we can exercise and develop, if our stress levels are to remain low and our levels of well-being high.

The Eastern sages also noted that, for the main part, the structure of a living species governed its functions. As humans are made up of 55-65 per cent water they reasoned that they would try, wherever possible, to emulate water’s behaviour patterns. For this reason the movements of the exercise disciplines they devised were fluid and continuous rather than short, sharp, intermittent and jerky. These same fluid movements were incorporated into the self-defence regimes of the East, Tai Chi being one of the most effective.

The Eastern sages recommended watery behaviour and response patterns as the most effective way of dealing with conflict and confrontation. They recognised that human conflict was fuelled by intolerance, arrogance and aggression, which is represented by the element of fire. Water has the ability to extinguish fire and when used in sufficient quantities, always will. The aggressee can invariably disarm the aggressor by emulating water in his/her mental, emotional and physical response to aggression.

Bullies rely on a fiery retort from the bullied to work up their aggression and vindicate their attack. Equanimity and impassivity on the part of their victim comes as a surprise to them. It takes the steam out of their attack, putting them off balance and making them vulnerable to mental, emotional, verbal and physical control by the victim.

Nowhere is this principle of acquiescence and yielding more successfully employed than in the sticking hands technique of Tai Chi. Here the aggressor’s strength is absorbed from and used against him by this flowing self-defence technique which exhausts and dominates him totally. Tai Chi’s great forte lies in the fact that a calm mind is infinitely more successful at assessing and controlling a situation than an agitated and disturbed mind. A calm mind enables us to be more confident and watery in our behaviour than an opponent who is fiery in his. Two fires make a conflagration, fire and water make a nullification.

Traditionally (though less since World War II), Eastern humans have sought to learn from, and live in harmony with, nature and their environment. Conversely, European humans (though less of late) have sought to bend nature to suit themselves. This is not to say that our competitive, achievement-orientated society is wrong and we should all drop out to become yogis or Zen monks. Challenge and response is, and will always remain the catalyst for all growth and development.

The good news is, we are in a position to have it all, the material comforts, the good health and the peace of mind, if we adopt those attitudes that facilitate a day to day function that is more in line with our structure.

*147\18\9*

The main type of food intolerance of concern to this section is one in which the mechanisms and causes are not known, but in which the involvement of the immune system is unproven. No single set of symptoms characterises the disorder but the main ones include:

Headache Migraine Fatigue

Hyperactivity in children

Recurrent mouth ulcers

Aching muscles Joint pain

Rheumatoid arthritis

Vomiting Nausea

Stomach ulcers Duodenal ulcers

Diarrhoea

Irritable bowel syndrome Constipation Wind, bloating Crohn’s disease Oedema (water retention)

(From The Complete Guide to Food Allergy and Intolerance by Dr Jonathan Brostoff and Linda Gamlin.)

The onset of this type of intolerance can be very hard to identify. Often people report that symptoms are mild at first, but then steadily get worse, almost imperceptibly, until they realise that they feel generally unwell, often tired and exhausted, as well as having specific problems. Symptoms can also disappear for a while, and then come and go. New symptoms can develop over time, as well, which complicates diagnosis. Many systems of the body can be affected and different individuals are affected in various ways, according to their own constitution and metabolism.

Reactions are usually slower than those of true food allergy, and more likely to be delayed. You are more likely to be sensitive to foods that you eat regularly, probably at each meal; and this regular intake appears to help ‘mask’ symptoms and lead to the general, background feelings of malaise, lack of energy and being unwell that typify food intolerance. Another characteristic feature of food intolerance is that people are often able to tolerate a food in small amounts, only reacting if they eat a lot of it, or if they eat it very frequently.

*95\117\8*