Allergic Reactions – how to prevent them

Many people, whether they realise it or not, have unwanted allergy/histamine reactions. These can be severe as in bouts of hay-fever, or the occurrence of hives, eczema, dermatitis and yes, even anaphylaxis when reacting to certain foods such as peanuts, eggs shellfish and fish. Other reactions can be mild and often not recognized as been a histamine (or allergic) reaction. Such as the stuffy /flushed feeling many people get when drinking wine or beer, which can be a reaction to the additive sulphur dioxide.
We have probably all noticed that some of us react badly to mosquito and sand-fly bites whereas others hardly react at all.

There are a range of possible reasons for this anomaly:
1.  A low level of enzyme activity in the body. Food allergies have long been associated with poor digestion. The benefit of supplementing with plant enzymes has been documented in numerous research studies and is becoming increasingly more specific. Increasing the level of enzymes in the diet has great effect in reducing conditions caused by poor digestion, malabsorption, pancreatic insufficiency, lactose intolerance etc and given that an allergic reaction is the body’s response to an abnormal protein in the blood it follows that reducing this possibility will also reduce the possibility of an allergic reaction.

2. ‘Leaky gut syndrome’.

3. A low level of vitamin C and/or Bioflavonoids.

4. A deficiency in Taurine.

This is just a snipet of what you need to know, so if you want to know more about this subject or have a personal question of your own, then please email me for a personal consultation, as all natural treatments are best if prescribed individually.
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