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The Natural Treatment of Allergies

Tom Coghill — Wed, 02 Feb 2011 19:37:48 +0000

Many people all over the world has several allergies. An allergy can have a higher intensity under stress situations. Some stress related vitamins and minerals are important as well for allergics.

The goal of this article is to show you natural ways to treatment of allergies.

Stress and Allergy related Vitamins and Minerals

Chronic stress can make you ill! But it is well-known, that already chronic illnesses/complaints such as allergies gets worse. It is not only my opinion. Researchers from Ohio State University-Columbus at their annual meeting of American Psychological Association in Boston confirmed that stress worsens allergies. Karolinska Institute in Stockholm also sees an important link between stress and allergy. I see each disease as a “kind of stress”. My first recommendation by allergies and for people with intolerances is a dietary supplement for a better chronic stress balance. Based on my experience a stress support can be very helpful in the treatment of allergy patients, but each patient needs an individual treatment. Several vitamins and minerals/trace elements are involved in natural stress regulation, and have an important anti-allergic effect.

Vitamin B12 It is also known as cobalamin and is a water soluble vitamin. I recommend for indications of stress Methylcobalamin. This coenzyme form is another version of vitamin B12 which means that no metabolic steps are required for its assimilation and it can be used in its normal form. Stress is a vitamin B12 burner. Vitamin B12 can be helpful to treat food or/and sulfit allergy as well.

Vitamin C Vitamin C is a typically anti-stress vitamin. It is very important for short term stress situations, but also in long term stress phases. Several vitamins, minerals and amino acids in our body have connection with vitamin C and help in some body functions. Vitamin C reduces a high secretion of histamine. Vitamin C as ascorbic acid is not recommendable for allergic or chemical sensible people because it does not remain long time in the body. In contrary Vitamin C as mineral ascorbate without copper or ester c and ascorbyl-palmitate. This form of Vitamin C is responsible for an increased level and retention of Vitamin C of the cells. It has no side effects also in high dosage. A combination of vitamin c and quercitin, are both good natural anti-histamine agents and are therefore important in the natural treatment of allergies. Vitamin C may be helpful as well in reducing reactions induced from monosodium L-glutamate.

Vitamin B5 It is known as pantothenic acid which is a good addition to any nutrition-programs. Vitamin B5 helps to support the adrenal glands and is great in short term stress situations. But in combination also with other vitamins & minerals is pantothenic acid a optimal addition to long term stress. Vitamin B5 can be a possible help for generally allergies, especially allergic Rhinitis.

Vitamin B6 Vitamin B6 plays an important role in building of catecholamines. Vitamin B6 can help by reactions to monosodium-L-glutamate. This vitamin can be helpful as well to allergic asthma.

Manganese It is a trace mineral that is found i.a. in the adrenal glands, pancreas, kidneys and liver. It supports function of the thyroid gland and thyroxin production. Manganese is also a powerful antioxidant and protect for oxidative stress. A deficit of manganese can cause a higher risk to allergies. A supplementation of manganese can be helpful in the natural treatment of allergic asthma.

Magnesium General stress is a magnesium burner. A magnesium deficiency can increase allergic reactions.

Zinc It is important for our immune system and its many functions are required every single day. The immune system is an important “control center” of stress. In case of too much stress level, we can be sure that our immune system is down. Then we can have more negative stress reactions. Zinc is a natural anti histaminic and a possible help to food allergy, allergic asthma and allergic rhinitis.

Molybdenum It is an essential trace mineral and is found in several tissues of the human body. It regulates i.a. calcium, magnesium metabolism. Molybdenum is required for the activity of some enzymes that are involved f.e. in sulfites detoxification. Molybdenum is helpful to prevent toxin-induced stress. Molybdenum is a great help to sulfite allergy or any negative reactions to sulfit.

Environmental Intolerances

Rooibos tea promotes reduction of environmental toxins and it is of great help in case of toxin-induced diseases.

It has an anti-allergic effect and Redbush Tea increases the activities of phase II liver detoxifying enzymes too. It contains the enzyme super-oxid-dismutase (SOD). The rooibos tea increases the ratio of reduced Glutathione (GSH) to oxidised Glutathione (GSSG) by 500-600 %.
Rooibos tea also has anti-allergic effects, because it contains quercetin. Studies have shown that the average 150 ml cup of Rooibos tea contains about 1,4 mg – 1,7 mg Quercetin. Quercetin is a bioflavonoid and it inhibits production of histamine and other biogenic amides such as tyramine and phenyl ethylamine.
Learn more about easy rooibos recipes: http://www.healthrecipes.ws/recipe/juicebeverage/recipes-on-rooibos-tea

Nutrition Consultation in Case of Allergy

I recommend all histamine rich foods to avoid so that natural histamine level in the body cannot increase. There is no intolerance of histamine is known. Diamine oxidase (DAO) is an enzyme involved in the metabolism of histamine. It is the most important and down histamine reducing enzyme. It is well known that in case of allergic histamine level increases, therefore this kind of diet (histamines free food) relieves this enzyme.

Avoid absolutely products with high level of biogenic amines:

Yeast (bread, pizza, toast etc., all form with yeast)
Fresh spinach (frozen spinach is low in histamine)
Sour kraut
Peanut included peanut butter, candy with peanut
Cheese such as blue/gorgonzola, parmesan, gouda, edammer, brie cheese (and other type) is high in biogenic amines
Tomato concentrate f.e. tomato paste) contains may high level in biogenic amines
Grape, grape juice, raisin
Generally alcohol, especially red wine
Vinegar especially from red wine, balsamico, vinegar essence/concentrate (apple vinegar is okay)
Pork meat has an high concentration of a fatty acid called arachidonic acid

Autoimmune disease or reactions (food intolerance) could get worse.

Under these conditions the positive qualities of Rooibos tea & supplements have a very good effect.

Pharmacy Nutrition Interaction can be Important for all Allergy Sufferers

Allergy patients need Vitamin C in order to keep secretion of histamine under control. Manganese regulates all enzyme which breaks down histamine. Manganese and zinc together protect against free radicals (oxidative stress). Vitamin B12 supports people with allergic asthma, skin allergy and can reduce food and preservatives allergy. Vitamin B6 can help by reactions to monosodium-L-glutamate. A magnesium deficiency can increase allergic reactions. But the most chemical medical drugs such as oral contraceptives, corticoids or barbiturates can cause deficiency of several nutrients. So it is not pure coincidence that people with allergy or other intolerances become considerable reactions. It is because in this case regulating nutritions (which are most needed) are lacking. Therefore it is advisable to include these most needed nutrients by treatments with chemical drugs.

Possible Nutrition’s deficiency & Drugs

Oral contraceptivesVitamins C, B6, B2, B12, folic acid and manganese as well as zinc. It can increase level of vitamin A & copper.
Corticoids vitamins c, B6, folic acid, vitamin D and magnesium, potassium, zinc.
Barbiturate vitamins c, B2, B6, B12, folic acid, vitamin D and calcium.
Psyllium fiber (Metamucil) Provitamin A, vitamin B2, zinc, copper, manganese, iron.
Medical drugs for Cholesterol Regulation Vitamins A, E, D, K, Provitamin A, B12, folic acid and iron.
Acetylsalicylic acid (Aspirin/ASS) vitamins C, K, folic acid and zinc, iron, magnesium.

Medical Drugs for Allergics and Grapefruit Juice

Do not drink grapefruit juice together with drugs containing “terfenadin” because it can cause disturbance of cardiac rhythm and cardiac infarction. Keep the necessary distance of 3 to 4 hours.

Natural Treatment Protocol for Allergies

Tip Folic acid is an important B-vitamin in our body. But in several cases of allergies may the intake of high dosage folic acid (as dietary supplement) increases the level of biogenic amines such as histamine. This may have a negative reaction for allergy patients. As addition to all recommendations it is good to take a multi-vitamin formula (without copper and a low level of folic acid).

Notice Consult your health care practitioner before using the recommendation.

For Rhinitis, Allergic Asthma, Hay Fever

Supplement Freeze-dried extract quail eggs
Suggested Daily Dosage 2 x 800 mg, the best time to intake is in the morning and at midday

For Generally Allergies, Food Allergies

Supplements Quercetin + Vitamin C
Initial Daily Dosage1.500 to 2.000 mg + at least 1 g ester C (or 2 to 3 g buffered C)
Suggested Daily Dosage 500 to 1.000 mg + at least 500 mg ester C
Comment Quercetin acts directly on the intestinal tract to reduce reactions to dietary allergens. It inhibits production of histamine by stabilizing basophils and mast cells.

For Generally Allergies, food allergies, Allergic Asthma

Supplement OPC
Initial Daily Dosage300 mg
Suggested Daily Dosage 100 mg
Comment You can have better results in combination with vitamin C.

For Allergies, Hay Fever, Allergic Asthma, Food Allergies

Supplement Colostrum
Initial Daily Dosage 1 to 3 g
Suggested Daily Dosage 1 g

For Generally Allergies

Supplement L-Methionin
Initial Daily Dosage 2 g
Suggested Daily Dosage 1 g
Comments You can have better results together with some Vitamin C.

Do not mix amino acids with milk or other drinks rich of protein. It inhibits effects of amino acids such as L-methionin.

For General Allergies

Supplement Reishi Mushroom (no extract)
Initial Daily Dosage 3 to 4 g
Suggested Daily Dosage 1 to 1,5 g

For Hay Fever, Generally Allergies

Supplement Methylsulfonylmethane + Molybdenum
Initial Daily Dosage 1,5 g + 200 mcg molybdenum (as picolinate)
Suggested Daily Dosage 500 to 1.500 mg + 100 mcg molybdenum (picolinate)
Comment Methylsulfonylmethane should not be used by individuals suffering from multiple chemical sensitivity or a known deficit of molybdenum.

For General Allergies

Supplements Vitamin C, Manganese, Zinc
Initial Daily Dosage 30 mg manganese (as picolinate), 60 mg zinc (as picolinate or chelate), 2 g ester C (or 4 g buffered C)
Suggested Daily Dosage 15 mg manganese, 30 mg zinc, 1 g ester C (or 2 g buffered C)
Comment This is a typical blend with an anti-histamine effect.

By Mirko Albrecht, Dipl.-qualified NC.

Okra – Lady’s Finger

healthrecipes.ws — Sun, 15 Aug 2010 09:34:30 +0000

I love to partake of a serving of half boiled okras. This versatile vegetable is cheap and is available all year round. It contains nutrients such as vitamins A, B6, C, folic acid, calcium, iron, potassium, and magnesium. A serving of a half cup of half boiled okras provide the body with soluble fiber that helps in lowering cholesterol. This reduces the risk of heart disease. It has insoluble fiber that helps to keep a healthy intestinal tract to prevent colon and rectal cancer.

The superior fiber found in okra helps stabilize blood sugar. It curbs the rate at which sugar is absorbed from the intestinal tract. The mucilage present in okra not only binds cholesterol but also bile acid carrying toxins dumped into it by the filtering liver. Toxins which cause numerous health problems are eliminated.

Unlike harsh wheat bran which irritate or injure the intestinal tract, the mucilage and smooth characteristic of the okra soothes and facilitates elimination more comfortably. The fiber in okra, as well as flax and psyllium are among the best fibers for feeding the good bacteria known as the probiotics.

Eat okra regularly. This vegetable is easily cooked and does not need elaborate preparation. Just half boil it and dip it in your favorite sauce. It has no adverse side affects, is full of nutrients, and it is economically within the reach of everyone.

The Tasty Tofu

healthrecipes.ws — Fri, 13 Jun 2008 09:05:20 +0000

Every time I order food in a restaurant, I would always look at the menu and include a serving of a bean curd recipe. Tofu, also known as bean curd is a food of Chinese origin. I am a tofu lover for the simple reason that it satisfies my carnivorous cravings. I am not a vegetarian yet, but I am careful and wary of my meat intake. Thus, tofu has been my meat substitute for many years now. The search for my ultimate tofu recipe has never stopped.

Tofu is made by coagulating soy milk, and then pressing the curds formed into blocks. Tofu, on its own has a very little flavor or smell, so it can be used either in savory or sweet dishes, it can be seasoned or marinated, depending on the dish requirements.

Tofu is low in calories and has no saturated fat. It contains beneficial amounts of iron, especially needed by women of child bearing age and those in the premenopausal stage. Depending on the production and the kind of coagulant used in producing the tofu, it may contain high amounts of calcium which is very important to bone development and maintenance. Tofu has significant contents of magnesium which is important to athletes. Tofu, also contains soy isoflavones, which duplicates natural human estrogens and may have a variety of beneficial and harmful effects, depending on quantities consumed.

There is a wide variety of tofu available in both Western and Eastern markets. Tofu production are classified into two categories. It is either the fresh tofu which is made directly from soy milk and the processed tofu, which is produced from fresh tofu.

Fresh tofu are produced into three different varieties: The soft/silken tofu which is also known as “soft tofu” or “smooth tofu.” In Japan, it is called the “silk-filtered tofu” and the Koreans call it “pure tofu”. Another variety of soft tofu is called the tofu brain. It is often eaten as dessert, because of its very soft texture, it could not be eaten with chopsticks and instead a teaspoon is used.

The Asian firm tofu also known as “cotton tofu” in Japan still contains a great amount of moisture. It has the firmness of raw meat but springs back readily when pressed. The texture of the inside of this tofu is similar to that of a custard. The skin of this firm tofu is more resilient to damage than the inside.

The Western firm/dried tofu is extra firm with the least amount of moisture. It has the firmness of fully cooked meat and a rubbery feel. When sliced thinly, this kind of tofu can be crumbled easily. Western firm tofu is milled and molded after the pressing and formed flat and sliced into long strips with a cross section. It resembles loose cooked noodles and can be served cold for stir-fried.

There is a need to preserve the fresh tofu, thus the tofu had to be processed in different ways to achieve unique textures and flavors. One method used in preserving fresh tofu is fermentation. A classic example of fermented tofu is the pickled tofu. It is cubed tofu that have been allowed to fully air-dry under hay and slowly fermented from aerial bacteria. It is then soaked in salt water, Chinese wine, vinegar and minced chillies or in a unique mixture of whole rice, bean paste, and soybeans.

Another fermented tofu is the stinky tofu. It is a soft tofu that has been fermented in vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses and are described by many as rotten and fecal. This tofu is fried to a crisp, usually served with soy sauce, sweet sauce and/or hot sauce.

The flavored tofu was innovated to preserve the fresh tofu. Sugar, fruit acids, and flavorants are mixed directly into curdling soy milk while the tofu is being produced. The product is what we call the sweet dessert tofus which include the peanut tofu, almond tofu, mango tofu, coconut tofu. These sweet tofus have the texture of silken tofu and are served cold.

Another famous flavored tofu is the Savory Egg Tofu often called the “Japan Bean Curd”. Whole beaten eggs are filtered and incorporated into the soy milk before the coagulant is added. The infusion of egg makes the tofu to have a fuller texture and flavor than a silken tofu.

Frying is the easiest method of preserving fresh tofu. All forms of tofus could be fried, except for the softest tofu. Thin and soft varieties are deep fried in oil until they are light and crispy. Asian firm tofus and dry tofu can be cut into bite-sized cubes or triangles and deep fried until golden and crisp. This maybe served with sauces or maybe cooked longer in sauce. This is also best added to hot pot dishes.

Frying, as a method of cooking tofu is my favorite. Fried tofu is very versatile. I have been adventurous and experimental especially with sauces and side dishes. My favorite vegetables complement the tasty tofu. It could be served with a wide variety of other foods. I have to remind you though, be choosy with your choice of cooking oil.

What Can I Sprout?

healthrecipes.ws — Mon, 19 May 2008 08:30:17 +0000

I soak a bean, I wait a day. Yet, I still can’t find time to pray. Hope the Lord soaks me some more, then I will sprout to heaven I’ll soar.

ALFALFA. This has only recently been discovered to be excellent for sprouting. Alfalfa comes from North Africa where it is used as a crop for animals and green manure. Some believe alfalfa sprouts to be the most nutritious food in the world. They are high in protein, chlorophyll, calcium, potassium, vitamin A, and vitamin K. When the root is 1 1/2 inches long , it will begin to develop tiny green leaves. At this stage it needs to be eaten immediately so the plant will not switch to photosynthesis that exhausts the stored food in the seed. Raw alfalfa is delicious in stuffing pitas, nori sheets or sandwiches, using an avocado dressing. It would seem a grievous act to cook these delicate threads of life.

BARLEY. Barley converts the largest amount of starch to sugar which is why it is widely used in producing beer. It has therefore been studied more thoroughly than any other seed. Again, as with many grains, the roots should be no longer than the seed size itself.

CHICKPEAS. Commonly known as garbanzo beans. Primarily a pulse crop grown in India. The sprout is tender and delicious and is ready toe at when the root is between 1 1/2 and 2 inches long. Cooking requires only 5 minutes.

CORN. Finding corn for sprouting is a real trick because the germ is rarely intact because of how the kernels are removed from the cob. The root should be allowed to grow for only 1 inch in length. Cooking time is approximately 8 minutes.

FENUGREEK. This legume is still used in medicine, food and teas. It is a spicy seed that is excellent for making curry. Use when the sprout has grown to 1 1/2 inches long. Fenugreek is often sold where the seeds are broken for making fenugreek tea. Make sure you buy whole fenugreek seed.

LENTILS. When lentils are sprouted, they become sweeter with a delicate flavor. They need only 5 minutes of cooking compared to 30 minutes for dried lentils. But we love them raw! Lentil sprouts are ready to be eaten when the root is 1 inch long.

MUNG BEANS. These are the easiest to sprout for beginners. Mung bean sprouts are common in Chinese restaurants and grocery stores. They have a delightful fresh raw flavor. When the bright white root grows from 1 1/2 to 2 inches long, they are ready to eat. Cook no more than 3 minutes.

PEAS. Sprouting peas increase their sugar content, giving pea sprouts a sweet vegetable flavor. Wrinkled or smooth varieties work equally well. When root is 2 inches long, they are ready to eat raw, or need only 5 minutes for cooking.

SOYA BEANS. These are the most nutritious of all sprouts and are commonly used in China. The small soy bean that is yellow color is excellent for sprouting. Soya beans are considered fairly difficult for the experienced sportiest because they are prone to fermentation, especially during the warm weather. To overcome this problem, rinse sprouts often and remove discolored and unsprouted seeds. They are ready to eat when the root is 2 inches long. Soya bean sprouts require approximately 10 minutes for cooking. These sprouts are higher in protein than any other bean.

SPROUTED BREAD. This delicious cake-like bread has been enjoyed for thousand of years. Sprouting grains and baking at low temperatures allows the wheat to be less mucus-forming and more digestible. This is a better quality bread because it is closer to a living food. Sprouted bread can be bought at your local health food store.

VARIOUS LEGUMES. Other legumes that can be sprouted successfully are lima, maro, pinto, kidney, harlot, navy, aduki, and broad beans. You can also sprout black-eyed, cowgram, pidgeon and redgram peas. Some of these may be difficult to find but are fast becoming more available.

WHEAT. A light delicious flavor resembling fresh, picked corn. The sprouts should not be longer than 1/2 inch or less. Grains sprouts grow faster than legumes and refrigerating them does not seem to slow them down. Do not confuse wheat grass and wheat sprouts. As wheat sprouts become wheat grass, they take on completely different nutritional properties. Wheat sprouts cook within 8 minutes or less. When can be bought in health food stores.