HERBAL REMEDIES
January 2002

Allergies or Nutritional Deficiencies?

by Brooke Wagenheim

Minnesota winter entails a vast amount of colds and flu bugs and for some it may have been a difficult decision, whether or not to have that flu shot. Some have had it, with the inevitable initial, approximately ten day, period of flu symptoms that undoubtedly curses you after the shot; others may have taken their chances because the shot doesn’t necessarily protect you from all the strains of viruses, and you’re going to be sick anyway after you’ve had it. Regardless, this somewhat debatable issue is beside the point.

ABSORBING NUTRIENTS
Many illnesses are caused by the body’s inability to absorb nutrients because the source of these nutrients is hostile to the body. This hostility is allergies, and many people have them and don’t even know it. Allergies are antagonistic to our metabolisms and rob us of nourishment. Unfortunately, many people in the Western medical profession consider allergies to be non-curable. Each allergic substance is caused by or attributed to a certain nutrient, or combination of nutrient deficiency. Furthermore, specific vitamin, mineral, and amino acid combinations are necessary for the complete absorption of particular foods. For example, there are 23 different Vitamin B-complex factors. Yeast is promoted by the health food industry as a source of B-complex vitamins, but so many people are allergic to yeast. The mineral essential for the absorption of yeast is Zinc. Therefore, an allergy to yeast can be corrected by administering Zinc. Other vitamins, which may also be lacking, and could subsequently cause a yeast allergy, would be Vitamin B-1 and B-6. Herbs, which can be utilized to correct the yeast allergy, are Pau D’Arco, Red Clover (rich in Zinc) and Comfrey. The amino acid necessary to alleviate a yeast allergy is Lysine, found in Comfrey.

“WHEAT ALLERGY”
A common allergy is the “wheat allergy.” Vitamins such as Vitamin E are often made from wheat germ and are not absorbed properly by the person with a “wheat allergy.” Antidotes to wheat allergies are Magnesium, the amino acid Histidine, and Vitamin F. Vitamin F is linoleic acid which exists in poly-unsaturated fats such as Safflower Oil, Olive Oil (which also contains Vitamin E), Castor Bean Oil, Sunflower Oil, and Peanut Oil. The herbs Black Walnut and Kelp are also helpful in correcting a wheat allergy, as they are naturally rich in Magnesium and other essential minerals. A lack of both Sodium and the amino acid Histidine will also cause an allergy to wheat. Wheat allergies often occur in the summertime. The sun tends to burn up Vitamin F. If the sun should cause sunburn, the body will send all of its available Vitamin F to the sunburned area to correct it. Vitamin F is used as a skin regenerator. This is why people put oils on their bodies when in the sun. Many people, during the summer, will feel exhausted and drained. This is not only from the heat, which causes a Potassium and Sodium deficiency because of sweating, but is also due to a wheat allergy because the sun has burned up the body’s supply of Vitamin F. Don’t eat wheat if you are sunburned, eat something that is not affected by the sun, like rice, or even better, coconut, which contains a highly saturated fat which is the antidote for sunburn and a wheat allergy!

“FAT ALLERGY”
Another common allergy is the “Fat Allergy,” usually caused by a lack of the mineral Sulfur. Sulfur is used to purify the blood and is also the antidote to the Fat Allergy. A lack of Sulfur can be caused by different things. One of the main causes is an overconsumption of fatty foods which depletes the body’s Sulfur and creates a fat allergy. Smoking and living in a polluted environment are two other significant factors. Many people with fat allergies actually have a Sulfur deficiency caused by smoking. Sulfur is used by the body to purify the tars, carbons and other impurities which enter the body via smoking. Therefore, it is burned up quickly when a person is exposed to primary and secondary smoke pollutants. If the Sulfur is not replaced, the supply will gradually become depleted and can cause or lead to a fat allergy. The symptoms of a fat allergy are a feeling of heaviness in the chest near the thymus gland almost as if someone were sitting on top of the chest, and a lot of phlem in the throat, especially upon arising in the morning. With a fat allergy there is usually congestion in the throat area. The tonsils may also become inflamed. Tonsils are the “Sulfur sack” of the body, and should rarely, if ever, be removed. Tonsils work to purify the blood, and when they become inflamed, it is a telltale sign that there is a lack of Sulfur and usually a fat allergy. Sulfur can be obtained from many different sources. The amino acids Methionine, Cysteine, Taurine, and Glutathione are good sources of Sulfur, and effective in correcting a fat allergy. The Herbal sources of Sulfur include Sarsparilla, Fenugreek, Eyebright, Dandelion, Burdock, and Fennel seeds; these are also effective in correcting a fat allergy. A fat allergy can be quite distressing due to the quantity of phlem in the throat. However, there are homeopathic remedies of Sulfur Cell Salts that can help to overcome and ameliorate this condition, bringing quick relief because they are dissolved in the mouth and not the stomach. They go right to the throat, clearing it up. Sunshine helps correct fat allergy by burning up some of the fats in the system. Other sources of Sulfur include bananas, eggs, garlic and onions.

“CORN ALLERGY”
The “Corn Allergy” is related to the wheat allergy, except that it occurs when there is also a lack of Potassium. Many times, pills are coated with a “Zein” coating, which is actually corn-based. Pills with this type of coating, are not absorbed properly by the person who is allergic to corn. Like the wheat allergy, the corn allergy can occur when there is a lack of Vitamin F, Magnesium, and the amino acid Histidine.
A lack of Iron can provoke an allergy to Oatmeal and Sesame. Many babies are fed Oatmeal, and sometimes get colic from it. This is an allergic response due to the low levels of Iron in the child. One of the best natural sources of Iron is the herb Yellow Dock. It is preferable because many people cannot absorb inorganic Iron from the ground. Yellow Dock yields organic Iron. The “oats intolerance” can also be corrected by Vitamin B-12, amino acid Citrilline, and Folic Acid.
Milk and cheese can be allergenic if there is deficiency of Potassium in the body. Once the Potassium level is brought up, the person will tolerate milk more readily. The “milk intolerance” is also corrected by Aspartic acid and Vitamin D.

“CITRUS ALLERGY”
Another common allergy is the “Citrus Allergy.” Oranges, lemons, grapefruit, tangerines, cantaloupe, tomatoes, and pineapple can be very allergenic when Pantothenic Acid (Vitamin B-5) is deficient. Stress or trauma will cause the Adrenal Glands to burn up a great deal of Pantothenic Acid, which frequently results in the “Citrus Allergy.” This can occur with mental and emotional stress. The mineral antidote for the “Citrus Allergy” is Calcium, and the amino acid is Serine.
Allergies to the “Nightshades,” such as potatoes, tomatoes, peppers, eggplant and tobacco, can often cause arthritis or aggravate existing arthritis. Many nutritionists believe that the way to correct the allergies is to have the person eliminate these foods from the diet. The awareness that these foods can be antagonistic is good, but the theory of diet elimination is not completely sound.
An allergy to peppers is caused by a deficiency in Niacinamide/Niacin, and an allergy to tomatoes (and citrus fruits) is generally caused by a deficiency in Pantothenic Acid. One of the best sources of these two vitamins is “Royal Jelly” which contains 500 mg. Of Pantothenic Acid and 500 mg. Of Niacinamide in one 100 mg. capsule. It is a very good source of these nutrients because it is natural and easily absorbed. The mineral antidote for “Pepper Allergy” is Phosphorus and amino acid L’Glutamine.

FOOD ALLERGENS AND NEUTRALIZING NUTRITIONAL ANTIDOTES

The Yeast Series, also including barley, cherry, millet, potato, prune, raisin, rye and walnut—Vitamins B-1 and B-6; Mineral Zinc; Amino Acid Lysine (Comfrey); Herbs Pau D’Arco, Red Clover and Comfrey.
The Rice Series, also including cinnamon, curry, blueberry, grape, strawberry, watermelon, wine and pumpkin—Vitamin B-12; Mineral Manganese; Amino Acids Arginine and Proline; Herbs Yucca and Beet Powder.
Wheat, feathers, wool, dust, detergents and animal dander—Linoleic Essential Fatty Acids; Mineral Magnesium; Amino Acid Histidine; Herbs Black Walnut, Kelp and Spirulina.
Corn Allergy—Essential Fatty Acids; Minerals Magnesium and Potassium; Amino Acid Histidine; Herbs Black Walnut, Kelp and Bee Pollen.
The Fat Series, including meat, vegetable and milk fats and cosmetics—Vitamins Biotin (H) and Carnitine (Bt); Mineral Sulfur; Amino Acids Methionine, Cysteine, Taurine, Glutathione, Threonine and Carnitine; Herbs Sarsaparilla, Eyebright, Fenugreek, Dandelion, Burdock, Fennel Seeds.
Oatmeal and Sesame Allergy—Vitamins C and Folic Acid; Mineral Iron; Amino Acid Citrilline; Herb Yellow Dock.
Milk Allergy—Vitamin D; Mineral Potassium; Amino Acids Aspartic Acid and Asparagine; Herbs Bee Pollen, Alfalfa and Hawthorne Berry.
Citrus Allergy—Vitamin B-5; Mineral Calcium; Amino Acid Serine; Herbs Comfrey and Royal Jelly.
The Pepper Series, also including peaches, pears, plums and nectarines—Vitamin Niacinamide; mineral Phosphorus; Amino Acid L’Glutamine; Herb Royal Jelly.

Namaste