Diary of Unknown Symptoms

Mystery of the Internal Vibration

Entry for April 22, 2008

For the past couple of weeks I’ve been busy at work and busy at home so I’ve just been taking calcium/magnesium everyday and hoping for the best. I’ve felt really good of late with none of the weird symptoms.

Every once and a while I’ll do a bit of research and get something in my head that sounds like a good idea. Today I found an article that talked about taking sulfur (MSM) for allergies.


Over 40 million people are affected by allergies with reactions ranging from somewhat bothersome to potentially fatal. An allergic response occurs when the body’s immune system reacts to otherwise harmless substances we call allergens. Your body produces antibodies to fight the allergens. Once our immune system decides that a particular type of pollen, for example, is a hostile invader, it becomes “sensitized” to it, and reacts by producing antibodies that give us allergy symptoms. This can last for years, and perhaps a lifetime.

Dr. Earl L. Mindell, R.Ph., Ph.D., recommends allergy sufferers begin taking at least 6,000mg of MSM per day for three weeks and reduce to 3,000mg per day thereafter. Additionally, he recommends people drink more water and increase their intake of Vitamin C to lower histamine levels. Allergy sufferers who use MSM swear by it.

6,000mg of MSM per day for three weeks?? Wow that sounds like a lot. Here’s an article that suggests a relationship with amino acids.

Sulfur – The Protein Building Block

Sulfur has a vital relationship with protein, since sulfur is found in the amino acids methionine, cystine, and cysteine. Thus, these amino acids are known as the sulfur bearing amino acids which are considered the building blocks of protein.

The sulfur-bearing amino acid methionine is absolutely essential to health! This means it must be supplied by live food, or the food supplement MSM. My oral chelation formula, of course, contains both cysteine and methionine. When you are deficient in these amino acids, your muscles and body will weaken. If you take “enough” you get a strong body. If you take “too much,” the extra cysteine, for instance, will be used to get rid of toxic metals in the body. So, it’s rather hard to take “too much” of these sulfur amino acids.

The MSM won’t do the same thing as cysteine, but your body can manufacture cysteine for cell building out of the MSM that you give it. So, MSM is a vital nutrient that you should have in your daily dietary intake.

A lack of proper protein in our diet, therefore means a lack of the vital organic sulfur necessary for good health. Proteins contain sulfur, while carbohydrates and fats do not.

Sulfur is necessary for collagen synthesis. Collagen is an insoluble fibrous protein found in vertebrates. It is the dominant component of connective tissue and bones. Sulfur operates as a synthesizer and activator with the B vitamins, thiamin, vitamin C, biotin, and pantothenic acid, all of which are needed for metabolism and healthy nerves.

Sulfur plays an important part in tissue breathing, the process whereby oxygen and other substances are used to build cells and release energy.

August 28, 2009 Posted by | Health | , , , | Leave a comment

Entry for January 31, 2008

Methionine – Allergy Fighter

Claims for methionine in medicine were initiated by Adelle Davis (1970), who suggested that methionine was deficient in toxemia of pregnancy, childhood rheumatic fever and hair loss. Today, we see a more defined role for methionine as a treatment for some forms of depression, schizophrenia and Parkinson’s disease.

Methionine is one of the essential amino acids needed by humans and higher animals; bacteria can make it from aspartic acid. Some methionine may be absorbed from the bacteria of the gut flora under starvation conditions. The average human needs about 10 mg/kg of methionine and cysteine or as much as 700 mg a day of methionine. This minimal daily requirement is significantly less than the optimal need for methionine.

Methionine-deficient diets in experimental animals result in impaired growth and elevated blood spermidine. Normal methionine metabolism depends on the utilization of folic acid which can be elevated in the serum of methionine deficient patients. Some foods are rich in methionine. A cup of low-fat cottage cheese can contain up to a gram of methionine. Most cheeses contain 100 to 200 mg per ounce.

Methionine supplements lower blood histamine by increasing the breakdown of histamine. It is also a useful treatment for copper poisoning and for lowering serum copper. Methionine’s three major metabolic roles are as methyl and sulfur donor and a precursor to other sulfur amino acids such as cysteine and taurine.

Methionine supplementation is unusual because the D, L form is probably more effective than just the L form. This is probably due to D-L salt formation. Methionine is well absorbed in the brain where it is converted into SAM, which can increase adrenalin-like neurotransmitters in the brain. Methionine, the methyl donor, may produce active brain stimulants and degrade blood histamine. Methionine supplementation has been particularly useful in depressing the high histamine type (histadelia). It has been found to be more effective than MAO inhibitors in depression.

Methionine is a useful adjunct therapy in some cases of Parkinson’s disease, because it can stimulate the production of dopa. Methionine may be of value in acrodermatitis enteropathica, a rare disease of zinc deficiency. Methionine, like other sulfur amino acids, protects against the effects of radiation.

Methionine supplementation may help patients with heroin addiction, who often are unusually high in histamine and have a low pain threshold. Detoxification and withdrawal from barbiturates or amphetamines may also be assisted by methionine. Methionine may be useful for patients with chronic pain and is thought to lower blood cholesterol.

At present, we use methionine for patients with high blood histamine, depression, high copper, high cholesterol and chronic pain, allergies and asthma. Measurement of plasma levels is useful for guiding therapy. Doses of 1 to 2 g of methionine can raise plasma methionine levels 2 to 4 times above normal.

There are usually small elevations in other amino acids. We have had one case where taurine levels were raised as high as the methionine levels and other cases where taurine was not significantly elevated. Elevated levels of taurine, a methionine metabolite, are a hidden benefit of methionine therapy. These elevations may be the basis of methionine’s therapeutic effects.

August 17, 2009 Posted by | Health | , | Leave a comment

Entry for December 27, 2007

The great thing about my new job is that it closes down over Christmas for a two week holiday. So I’ve been on vacation for the past week and the daily battle with cold hands has stopped. Why? I have no idea… but I’m glad it’s stopped for now. It will be interesting to see if it starts up again when I go back to work.

Lately I’ve been eating Dempster’s Ancient Grains bread and it’s great. But today I had four pieces of toast and my allergies were terrible for the rest of the day. Watering eyes, running nose and sneezing like crazy. I’ve been eating this bread for a while so I’m not sure what happened today. I’d take the cold hands back anyday.

New Dempster’s WholeGrains Ancient Grains

As early as 6,000 B.C. ancient civilizations recognized the nutritional value of whole grains and cultivated various grains that became staples in their diets. Today Dempster’s introduces a new bread variety made with a blend of a four ancient seeds and grains: Spelt, Kamut, Quinoa & Amaranth.

Ancient grains have unique & exotic flavours, distinct textures and are rich in minerals, vitamins, antioxidants, fibre and complex carbohydrates. These grains originated all over the world. Spelt is the oldest grain in Europe dating back to 6,000 B.C. Quinoa has been grown for over 5,000 years in the Andes Mountains and Amaranth has a long and interesting history in Mexico where the Mayans & Incans have been harvesting it for thousands of years. On the other hand, Ancient Egyptian farmers cultivated Kamut. All this knowledge and wisdom has been combined to bake a delicious loaf of bread bringing all the nutritious value of ancient grains to you and your family.


May 31, 2009 Posted by | Health | , , , | Leave a comment

Entry for July 05, 2007

Nutritional Causes of Allergies
By Dr. Paul C. Eck and Dr. Larry Wilson

Ever increasing numbers of people are suffering from allergies. Many individuals are developing allergies not only to dust and pollen, but to foods, household chemicals, smoke and other substances and products as well. Avoiding the allergic food, or substance is one possible answer. However, avoidance is often not practical, or even possible. Also, avoidance does not help identify the primary cause of the allergy problem.

Modern nutritional science and biochemistry are now capable of providing significant insights into the basic causes and correction of allergy problems. When the primary cause is corrected, avoidance is less important and general health is improved as well.

Adrenal Insufficiency As A Cause Of Allergies

Your adrenal glands are two almond-size glands that sit on top of the kidneys. The adrenal glands produce a variety of hormones, including cortisol (an anti-inflammatory hormone) which normally serves to prevent allergic reactions. Normally, when one is exposed to an irritating substance, the body increases its production of these anti-inflammatory hormones which prevents an allergic response from occurring.

Most individuals suffer from allergies because they are not producing adequate amounts of adrenal gland hormones. Often the problem is chronic and worsens when the person is fatigued, or under stress.

An adrenal insufficiency is the major cause of allergies to pollen, dusts, molds, animal hair, foods and environmental chemicals.

An adrenal insufficiency-caused allergy can be readily identified from a hair mineral analysis. As a rule the individual’s sodium and potassium levels are very low, as compared to normal values. In many cases, the ratio of sodium to potassium is also low (less than 2.50:1), which is indicative of adrenal burnout.

The precise cause of adrenal insufficiency can be any combination of the following:

• Nutritional, or stress-depleted adrenal glands.
• Insufficient stimulation of the adrenal glands by the pituitary gland.
• Inadequate transport and utilization of adrenal hormones.

The correction of allergies involves correcting one’s current biochemical imbalances.
The adrenal glands specifically require vitamins A, C and E, manganese, copper, pantothenic acid and specific amino acids, to function optimally. Deficiency, or imbalance of these essential nutrients, or toxic substances which block normal physiological functioning, interfere with the synthesis and adequate secretion of the adrenal hormones. If a person is living a particularly stressful lifestyle, a requirement of these essential nutrients is increased.

Nutritional correction is made possible by taking extra quantities of the specific nutrients the adrenal glands require for optimal functioning and eliminating toxic substances such as heavy metals, that severely interfere with optimal adrenal gland activity.

If the problem originates at the level of the pituitary gland, other factors come into consideration. The sympathetic nervous system is responsible for stimulation of the pituitary gland to produce adrenocorticotropic hormones (ACTH). In many allergic individuals the sympathetic nervous system has become exhausted, due either to excessive exposure to stress, or a relative inability to cope with stress. Often, copper toxicity, resulting from an adrenal insufficiency, has overstimulated the sympathetic nervous system until it no longer functions adequately. A nutrition and lifestyle program are required to rest and restore nervous system balance, as well as restore adrenal and pituitary gland activity.

Inadequate transport and utilization of adrenal cortical hormones occur due to factors such as inadequate transport across cell membranes and a deficiency of cell membrane receptors. On a tissue mineral analysis, these problems may be identified by very low sodium and potassium levels, together with high calcium and magnesium levels. Calcium serves to stabilize the integrity of the cell membranes, decreasing their permeability to cellular toxins, which interfere with vital cell functions.

An allergy sufferer, with the above mineral patterns, requires a different nutritional regimen, one that increases their need for an additional calcium and magnesium intake. Other nutrients such as copper must also be given to help retain calcium and magnesium in body reserves, particularly the bone. Bioflavonoids are helpful to reduce cell fragility and increased cell membrane permeability. We also recommend the use of a thymus glandular substance to assist in regulating excessive activity of their adrenal glands. Excessive activity of the adrenal glands, due principally to stress, results in a calcium, magnesium and zinc deficiency, which further contributes to excessively high histamine levels. Zinc is required to store histamine. A deficiency of zinc results in a release of histamines into the surrounding tissue fluids.


Our research indicates that the reason allergies are so common today is largely due to an adrenal burnout-induced imbalanced body chemistry. The body has become hypersensitive to foods and environmental chemicals, which cause many types of allergic reactions.

Body chemistry has become impaired due to inadequate diets, stress and environmental pollution. Today, children are born with toxic metal poisoning and nutrient deficiencies, which indicates that even if an individual eats well, they may still be afflicted with allergies.

Fortunately, many nutritional imbalances can be measured accurately using hair mineral testing. Research has shown that changes in diet and lifestyle, along with scientifically recommended food supplements, can bring about improvement in many allergic conditions.

July 7, 2007 Posted by | Health | , , | 1 Comment

Entry for April 23, 2007

Came across this today on the effects of sugar. I like it because it may explain why drinking cola drinks have always had an effect on my allergies. I would mention this to every doctor and allergy specialist and they all couldn’t explain why this was happening.

The article explains that colas are extremely acidic with a pH of approximately 2.5. This acidic environment in combination with the sugar content, probably had an effect on the candida and made my “allergies” worse.

Sugar And Your Health

Sugar is a chemical combination of Carbon, Hydrogen and Oxygen and refers to a large group of carbohydrates that are soluble in water, sweet to the taste and either directly or indirectly fermentable. Depending on how the Carbon, Hydrogen and Oxygen are combined or uncombined, we get sucrose (cane or beet sugar), glucose or dextrose (grape sugar), maltose (malt sugar), fructose, levulose (honey or fruit sugar), lactose (milk sugar), etc.

Sugar is virtually devoid of any key vitamins and minerals. Sugar contains 16 calories per teaspoon but has no B vitamins, chromium, magnesium, zinc or other trace minerals that the body needs to digest and metabolize it. Thus, to fully move the sugar through your digestive system, you body has to take B vitamins and other trace minerals from the healthy the food you eat, or from vitamins and minerals that your body is storing for future use. As a result, the sugar essentially robs your body of these beneficial nutrients.  Your body could be using these nutrients for more important purposes such as fighting infections, warding off allergies, or just plain energy.

Sugar gums up the immune system. Your immune system is made up of numerous antibodies who act like Pacman and attack foreign invaders. Medical studies have found that antibody production drops after people have as little as 18 grams of sugar, about as much as you’d find in half of a can of regular soda. Sugar interferes with the cells of the immune system. Eating just 3 oz of sugar can result in a 50% reduction of the ability of the white blood cells to gobble up and kill viruses and bacteria for up to five hours.

Ingesting sugar can cause a significant rise in triglycerides, cause kidney damage, reduce helpful high density fats (lipoproteins) and promote and elevation of the harmful low density fats and all those problems associated with vitamin deficiencies.

Due to the need to use up your body’s minerals, eating sugar can cause a chromium deficiency, copper deficiency, and can interfere with absorption of calcium and magnesium. an imbalance which can cause hyperactivity, anxiety, concentration difficulties.

People need a calcium-magnesium ration of 10 to 4. Sugar causes the phosphorus and calcium levels to either decrease or increase. If one increases the other decreases and vice versa. Researchers have found that ingesting sugar increases the rate at which we excrete calcium. It pulls the calcium from our bones and tissues.

Minerals are essential to many bodily functions. They are important for bones and teeth, helping to maintain the correct acidity of the blood, have specific functions in the transmission of nerve impulse and others are important in the process of digestion.

Homeostasis is the wonderful balance in the body. It involves a continual fine-tuning of the body chemistry. The vitamins and minerals are always fluctuating a little. This is normal. However, when the fluctuations become too great for to long, disease creeps in. And then there’s this other post where all your childhood fond memories of erm sugar eating momments are quashed.. and destroyed….


Gregory Grosbard of Miami, Florida received a U.S. patent on a process to improve the strength of plastic by using sugar. Each time plastic goes through a heat cycle, it loses strength because oxygen in the atmosphere goes into the material and creates oxygen “holes.” Mr. Grosbard found that, by mixing a small amount of sugar into the plastic material during the heat cycle, the sugar grabbed the oxygen first, preventing the oxygen holes and making the plastic stronger.

Research has shown that:

*Processed sugar blocks the absorption of calcium.

*Processed sugar produces a low oxygen environment.

*Processed sugar is extremely acidic.

*Too much processed sugar is the death of the immune system. It interrupts the Kreb’s energy cycle which in turn suppresses your immune system’s manufacture of killer cells and antibodies.

*Processed sugar depletes B vitamins which is needed by the liver to detoxify it. The liver is the most important organ when it comes to healing the body.

*Sugar does stop hiccups. The New England Journal of Medicine published the results of a study that used sugar successfully to stop hiccups in 19 out of 20 people; some of whom had been hiccupping for as long as 6 weeks.

Cancer has become the number one “killer disease in children” in the past few years. Sugar consumption is robbing the oxygen out of their little bodies and making their cells extremely acidic while shutting off their immune systems. Sugar averages for children are around 36 teaspoons a day.

The next time you feel like having a soda, just think about this: Colas are extremely acidic with a pH of approximately 2.5. It takes 32 glasses of water with a pH of 10 to neutralize that one cola. And, keep in mind that most water is relatively neutral with a pH of 7.2; water with a pH of ten is approximately one thousand times more alkaline than your run of the mill glass of water.

April 23, 2007 Posted by | Health | , | Leave a comment

Entry for March 10, 2007

These allergy symptoms are driving me crazy. My wife says this is the worst she has ever heard and she’s known me almost ten years. I recall something about “Copper Elimination” so I’m back to google to find out more.


A copper imbalance is present in over 50% of the mineral analyses received by Analytical Research Labs. Therefore, copper elimination symptoms occur frequently in the course of nutrition balancing programs. It is possible that copper toxicity may not be revealed on the hair test, yet one may experience the symptoms of copper elimination. This can occur because some individuals have hidden copper toxicity. Excessive copper is present in the body tissues, but is not revealed on the hair test because the copper is sequestered in other organs and tissues. In these cases, often the copper imbalance will be revealed on the second, or third hair test as copper is mobilized from tissue storage sites.

Common symptoms associated with copper elimination include, fatigue, mood swings, depression feelings, anxiety, mind racing, insomnia, skin rashes on the face and trunk, nausea and headaches. Occasionally old fears come to mind, since copper is associated with fears. Free-floating anxiety occurs at times. Copper causes a slight detachment from reality. When the copper is eliminated, one loses that detachment and for this reason can experience temporary anxiety. Other less common symptoms include pain in the testicles in men, changes in the menstrual cycle in women and joint pains.

Symptoms of copper elimination can be alleviated by several different methods. To help lower copper quickly, adding Moly-Cu 1-1-1 (molybdenum, black radish root, kelp and parsley leaves) may be helpful. These remove copper from the blood. Zinc and vitamin B6 are also helpful for some people. A copper detox reaction may be slowed down by taking Calcium 2-2-2 and perhaps with lecithin capsules (6 to 9 caps per day).

While it may sound odd, occasionally it is necessary to take chelated copper for a few days to relieve a copper reaction. The beneficial effect of taking copper in some people occurs because copper is needed to produce ceruloplasmin, the serum protein that binds copper. If copper becomes biologically unavailable, ceruloplasmin is not produced in sufficient quantity, provoking symptoms. The copper tablet provides bioavailable copper to stimulate ceruloplasmin synthesis. It is like priming an old-fashioned water pump – adding some water in order for the pump to work. The copper also affects the mineral balance, raising sodium and lowering potassium. This may also be necessary temporarily to relieve symptoms if the sodium/potassium ratio is low.

Copper Elimination Reactions

During the correction of a copper imbalance, copper elimination frequently causes transitory symptoms. These symptoms may include, headaches, usually of the migraine type, skin rashes, free-floating mental depression, anxiety, insomnia, fatigue, digestive disorders, abdominal bloating and a flare-up of a wide variety of chronic conditions related to a copper imbalance; such as hypoglycemia, candida albicans, etc.

These reactions generally last a day or two and then usually subside. In some cases, what appears to be adverse reactions may last for a month or more.

March 10, 2007 Posted by | Health | , , | Leave a comment

Entry for March 10, 2007


I decide to take a trip out to Aurora today as the nutritionist talked about an amazing health food store. She described it as having everything you could want including supplements and organic foods. I’ve been looking for some homeopathic zinc for a while but no one seems to have any. My new theory is that if I can get zinc into my body on a cellular level, then I should be able to retain my magnesium. I check the company that made the ion magnesium water and they also make one for zinc. So now I just have to find a store that has it. I’ve never come across it in any other health food store than the one in Woodstock.

All morning I’ve been sneezing like crazy and I have a runny nose. it’s the classic allergy symptoms but I’ve only had an instant breakfast and a few raisins. I haven’t had any microwaved food or any take out food. Not sure what the cause is but it’s really bad.

We arrive in Aurora and find a health food store on the main street. I’m not sure if it’s the right one but I’ll check if they have the homeopathic zinc. It was a fairly small store and they don’t have any but the women behind the counter suggested a ten minute drive into Newmarket to check out a store called “Nature’s Emporium”. They have the homeopathic zinc and they also have some homeopathic remedies that I’ve never seen before. I check out a remedy for candida and in it’s formula, it contains zinc. Finally this is making some sense.

By this time it was around noon and I thought it was a little weird that I haven’t any of my classic vague symptoms for my second dose of magnesium. I take my vitamins with my lunch, minus the magnesium and I don’t take any zinc. I’m curious to see how long this will last so I don’t bother trying the new homeopathic remedies either. I don’t want anything effecting the results.

One o’clock, two o’clock, three o’clock…four, five, six o’clock. I still haven’t taken my second dose of magnesium and I can’t believe it!!

Just after six I start to feel that my hands are getting cold. Wow. So one dose of magnesium lasted almost twelve hours. For me, that is unheard of. So it appears like a zinc deficiency was causing the magnesium loss all along. I have the second dose of my magnesium with dinner and now I’m very interested to find out if this success has any effect on the internal vibration.

We’ll see…

March 10, 2007 Posted by | Health | , , , | Leave a comment

Entry for March 06, 2007

Higher carbon-dioxide levels can have an effect on allergies?

The sneezing ahead

Weed physiologist Lewis Ziska, with the U.S. Department of Agriculture, is studying the effect of rising carbon-dioxide levels on noxious plants, particularly ragweed. In tightly sealed containers, he recreated the atmosphere of pre-industrial conditions (280 parts per million), present-day conditions (370 ppm) and the estimated level of carbon dioxide for 2050 (600 ppm). Ragweed sucked up the gas. “It’s like feeding a hungry teenager,” he said. Current conditions produce 131 per cent more ragweed pollen than the pre-industrial levels. Future conditions produce 320 per cent more.

Source: Los Angeles Times

March 6, 2007 Posted by | Health | , , | Leave a comment

Entry for March 03, 2007

Copper And Other Mineral Imbalances As A Cause Of Allergies

Minerals play many important roles in regulating body chemistry. Not only are minerals required for glandular activity, but they serve to regulate the nervous system and every other system of the body. Toxic amounts of any nutrient will displace other vital nutrients and by doing so, result in various metabolic dysfunctions, including a wide variety of allergies.

Research reveals that copper toxicity is a major contributing cause of allergies, particularly those allergies associated with low cortisol levels. Low cortisol levels result in a chronic inflammatory process. Allergies occur because copper, in excess, deplete vitamin C, folic acid, zinc and other nutrient reserves that are required by the pituitary and adrenal glands. An excess of tissue copper also impairs liver function, resulting in a wide variety of food allergies.

Copper toxicity also results in an over-stimulation of the nervous system which leads to alterations of the pituitary-adrenal axis. Copper toxicity is often involved as a principal cause of brain, or cerebral allergies.

A copper deficiency frequently results in a lowering of tissue calcium levels, which serves to contribute to the excess histamine-type of allergies.

Many individuals suffer from a copper imbalance which is not detectable on a standard blood serum test. Copper toxicity can be identified from a hair mineral analysis, where it is indicated by either a high copper level, a high calcium level, a very low copper level, or a low sodium to potassium ratio which indicates adrenal burnout.

Many times, a food allergy problem can be traced to the relatively high copper content of certain foods. Common foods that are high in copper are wheat, corn, soybeans, chocolate and shellfish. Perhaps it is more than coincidence that these particular foods are common causes of food allergies.

Allergies And Behavior

Another class of allergies is commonly referred to as central nervous system allergies. These are reactions that detrimentally affect one’s emotions and behavior. The causes of these allergies are, in many instances, the same as those discussed above. The principal difference is that they specifically affect brain function, so that reactions are particularly noticed in one’s behavior and attitude.

Biochemical mechanisms primarily responsible for brain allergies include;

• Excessive histamine release in the brain due to an elevated copper level, or zinc deficiency.

• Alterations of vitamin, or other mineral levels in the brain due to foods, or exposure to toxic metals.

• Changes in blood sugar levels due to diet, stress, or adrenal insufficiency. The brain is extremely sensitive to both low and high blood sugar levels.

• Specific neuro-chemical effects of food additives such as Nutra-Sweet which contains phenylalanine, a neuro-active amino acid.

In the majority of cases of central nervous system allergies, we find that a copper imbalance plays a vital role. Research confirms that a copper toxicity problem causes a zinc deficiency, which in turn may result in a rise in tissue sodium levels. A high sodium level, in turn, is responsible for many of the symptoms associated with brain allergies.

Common symptoms of brain allergies in children are hyperactivity, learning disorders and concentration deficit problems. In adults, a high sodium level frequently manifests itself as manic-depressive disorders, hyperactivity, anxiety and various phobias.

Central nervous system allergies are handled the same way as other allergies. Imbalances in body chemistry need to be identified and corrected. The hypothalamus-pituitary-adrenal axis needs to be restored to normalcy. Offending foods have to be avoided for a time. Digestion also needs to be improved.

Allergies As A Symptom Of Burnout

A common hair analysis pattern noted in allergy patients is a low sodium/potassium ratio (less than 2.5:1). We call this a burnout pattern, because it is associated with adrenal exhaustion.

Allergies are a common sign of adrenal burnout. The exhausted adrenal glands simply cannot provide sufficient cortical hormones required to prevent allergic reactions.

Another common hair analysis pattern in allergy sufferers is what we refer to as an all-four-low mineral pattern. The first four minerals on the chart (calcium, magnesium, sodium and potassium) are below normal accepted values. This too, is a burnout pattern, one in which the person is under unrelenting stress, thus preventing recovery of the adrenal glands. Allergies usually accompany this particular mineral pattern.

A final hair analysis mineral pattern that is often seen when allergies are present is that both sodium and potassium levels are rock bottom, below 6 mg% for sodium and below 4 mg% for potassium. Again, this is a mineral pattern commonly associated with severe adrenal exhaustion.

Very often, in order to correct an allergy problem it is necessary to correct the underlying burnout condition. Otherwise we are just relieving symptoms and the associated allergies will never be permanently eliminated.

General Nutritional Recommendations For Allergies

Avoiding refined sugars and carbohydrates reduces allergies in a category of individuals who are classified as sugar and simple carbohydrate intolerant. Eating sugar, or simple carbohydrates in any form, places undue stress upon the adrenal glands, which are forced to respond to the sudden excess of sugar in the blood. The result is increased wear and tear on these glands, as well as on the liver and pancreas. The ingestion of sugar, especially in susceptible individuals, also upsets calcium, copper and other mineral levels, eventually causing a further alteration of body chemistry.

Refined carbohydrates lack fiber, which serves to slow the absorption of sugars into the blood stream. They also lack the essential trace elements desperately required for optimal adrenal gland support.

Eating foods appropriate for one’s oxidation type is particularly important. For the slow oxidizer, this means avoiding high-fat diets and eating adequate amounts of protein. Increasing one’s meat protein intake is often difficult for certain slow oxidizers, particularly those with a copper toxicity problem. Avoiding, or limiting dairy products is often helpful for the slow oxidizer. Dairy products are high in fat content which serves to further slow down an already slow rate of metabolism. Many slow oxidizers are also unable to tolerate milk sugar.

For the fast oxidizer, dietary fats are essential and in some cases increasing one’s intake of fats will rapidly reduce allergy symptoms related to stress-related, excessive adrenal gland activity.

Avoidance of chemical additives is suggested for everyone, but particularly allergy sufferers. Even though there may not be an allergy to any specific chemical, the body still has to detoxify these chemicals, adding to the burden on the liver and the endocrine glands.

The same principle holds true for environmental chemicals, hair sprays, room deodorants, chemical cleaners and other toxic substances that we are exposed to on a daily basis. Minimizing exposure to the above allergens reduce the burden on the liver and glandular system.


Our research indicates that the reason allergies are so common today is largely due to an adrenal burnout-induced imbalanced body chemistry. The body has become hypersensitive to foods and environmental chemicals, which cause many types of allergic reactions.

Body chemistry has become impaired due to inadequate diets, stress and environmental pollution. Today, children are born with toxic metal poisoning and nutrient deficiencies, which indicates that even if an individual eats well, they may still be afflicted with allergies.

March 3, 2007 Posted by | Health | , , , , , , , , | Leave a comment

Entry for February 22, 2007

We had steak for dinner tonight. Usually we have chicken and I never have any problems but an hour after having the steak, I notice that I have a lot of gas. Not only that, I was sneezing for most of the night and had a runny nose. We cooked it in the oven so I know it’s not the microwave this time causing the symptoms. I’ve always been a big meat eater but this is the first time I’ve ever noticed this reaction.

During my lunch break, I visit the health food store close to my work and pick up Opti-Zinc by NuLife.

February 25, 2007 Posted by | Health | , | Leave a comment

Entry for January 29, 2007

This past weekend I started taking chromium supplements. I started with one on Friday and two on Saturday. The instructions on the bottle says 1-5 per day. The dosage is 200 mcg but after I took the second one, my eyes went itchy and red like it was too much. It’s already part of my multivitamin but that only has 20 mcg and I take that twice a day.

So on Sunday, I only take one and it’s much better. We all had swiss chalet for dinner and I’ve had the quarter chicken a couple times since starting the candida diet and it’s been fine. Usually I get mushrooms or baked potato but this time, those are definitely out so I get corn instead. Earlier in the week I had swiss chalet with the corn and it was quite good and I didn’t notice any obvious side effects.

I fell asleep early last night and woke up around midnight. My nose was really running and I was sneezing like crazy. I was up for three hours and I couldn’t get to sleep. This is definitely my allergies and not some cold. I finally got to sleep around 3:30 am. The only thing that I can think of is the corn. I’ve had it before but I wonder if it was microwaved this time?

I went to work as normal but my nose was constantly running all day long and I was still sneezing like crazy. My eyes are really tired, red and more sensitive to light than usual.

Today was not fun.

I was still eating my cucumber and celery for snacks at work and today I had some rhubarb. I don’t really like rhubarb but I wanted to try something different.

The Candida Diet and Good Vegetables

Good candida yeast diet vegetables are alfalfa sprouts, asparagus, beets, bell peppers, brussel sprouts, all the cabbages are good for the candida diet including broccoli. Carrots are a very controversial food on the candida diet, I have seen one yeast infection diet say yes and the next say no. Now they are a simple sugar when digested, but they are also an antifungal and keep the yeast infection from spreading. I just had to go on what the Mycologists said on this one, which is to eat them, raw. If you cook carrots it raises the glycemic index to double that of a raw carrot.

Other good candida yeast diet vegetables are celery, dandelion greens, eggplant, fennel, garlic, kelp, all the lettuces, onion, pumpkin, kale, spinach, and all the squashes. Tomatoes, turnip greens, watercress, aloe vera, rhubarb, and yucca.

January 29, 2007 Posted by | Health | , , | Leave a comment

Entry for January 25, 2007


Day two and I have another batch of celery and cucumbers. Now we are getting somewhere. I check in the mirror and the thrush is slowly getting better! But why? So I do some googling…

I’ve just started taking St. Johns Wort again so does this have any connection with candida?

St. Johns Wort (Wound-Healing and Antibacterial Actions)

St. John’s wort acts against a wide variety of bacteria. In one study, it was found to be more effective than the antibiotic sulfanilamide against the Staphylococcus (staph) bacteria responsible for many hospital epidemics. The bacterium that causes tuberculosis, the fungus Candida, and the gastrointestinal parasite Shigella have all responded to St. John’s wort. These findings are particularly important because of the increasing incidence of antibiotic-resistant strains of bacteria.

WOW! I’ve also started eating celery and cucumbers. Let’s see if that has any effect on candida? I looked up cucumbers but they didn’t have anything really significant so what is the main nutrient in celery? Vitamin K. Huh? Not a common vitamin and I can’t say I’ve seen that in any health food store and I’ve been to so many. Here I found a link between candida, mitral valve prolapse and…Vitamin K.

Candida (systemic yeast) infections have been linked to vitamin K deficiencies. An overgrowth of candida albicans or other kinds of yeast can crowd out the helpful bacteria in the digestive tract that make vitamin K. People who eat a lot of sugary foods, an unusually high proportion of alkaline foods and/or take antibiotics tend to be at high risk for Candida infections.

Not consuming enough vitamin K from one’s diet can contribute to a deficiency. Dietary vitamin K is highest in leafy green vegetables such as lettuce, kale, broccoli and collard greens. These are foods that many people don’t eat frequently.

The primary symptoms associated with vitamin K deficiencies are osteoporosis and prolonged bleeding times. Other symptoms that occur frequently in conjunction with osteoporosis and prolonged bleeding times in connective tissue disorders are mitral valve prolapse, scoliosis and hypermobility.

Mitral valve prolapse, scoliosis and hypermobility tend to occur in conjunction with each other whether they occur as an “isolated” conditions or together as features of defined genetic disorders. In fact, most connective tissue disorders have scoliosis, mitral valve prolapse and hypermobility as primary features.

And found this on a site regarding Mitral Valve Prolapse:

Most features of the Mitral Valve Prolapse syndrome can be attributed to direct physiological effects of Magnesium deficiency or to secondary effects produced by blockade of EFA desaturation. These include valvular collagen dissolution, ventricular hyperkinesis, cardiac arrhythmias, occasional thromboembolic phenomena. autonomic dysregulation and association with LT, pelvic fibrosis, autoimmune disease, anxiety disorders, allergy and chronic candidiasis.

Mitral Valve Prolapse: Magnesium deficiency and secondary symptoms of anxiety, allergies and chronic candidiasis. I’m a walking text book for all of the above…

January 25, 2007 Posted by | Health | , , , , , | Leave a comment

Entry for January 11, 2007

Woke this morning and I’m starting to notice the effects of the garlic. My nose dosen’t seem to a stuffed up as it usually is and for years I thought it was my allergies. The chapped lips appear to be better as well. Were my deficiencies created by a chronic yeast infection?

Maybe once I get a handle on the candida, I can get better absorption from the magnesium supplements. All day I feel better overall and it feels like I have a bit more energy.

Garlic and yogurt? You would think that a naturopath would’ve mentioned an easy natural way to approach candida…and it was never mentioned.

January 11, 2007 Posted by | Health | , , , | Leave a comment

Entry for December 30, 2006

Here’s another thought. I’ve come to the realization that I do have a candida overgrowth. Although I’ve had success with my allergies from avoiding microwaved food, I do still have stuffiness in my nose. So if candida is a fungus, and and fungus can cause sinusitis…

Here’s part of my blog from May 10th, 2006 and although I found it very interesting at the time, I never pursued it and didn’t make the connection to candida until now:

“Sinusitis can be caused by both bacteria and fungus. A bacterial infection usually occurs after a cold or virus when the congestion in the nose stops drainage from the sinuses. This fluid buildup in the sinuses breeds bacteria and may cause sinusitis. However, it has recently been proven that sinusitis can also be an immune response to a fungus.

In fact, the Mayo Clinic recently published a study which found that over 90% of sinus infections are fungal rather than bacterial. Thus, antibiotics (which are the most commonly prescribed treatment) are completely ineffective (not to mention damaging to the immune system) over 90% of the time.”

 I get so annoyed when I read things like this. The most commonly prescribed treatment for sinusitis is completely ineffective over 90% of the time. This is so unbelievable!! With today’s knowledge and technology… this is totally unacceptable. Am I the only who thinks like this?

December 30, 2006 Posted by | Health | , , , | 1 Comment

Entry for October 02, 2006

Received the follow up letter from my doctor in Orangeville. He sent me a note from an allergy specialist dated Aug 16th, 1990. I saw him on the 7th of August 1990. He says I have been suffering my allergies for most of the last year. He had seen me in 1978 and my skin tests were “equivocal”.

He goes on to say: “His examination revealed questionable allergic changes in his nose. His chest was clear. On skin testing, he reacted significantly to several of the moulds. He really did not react to pollens or to any of the dusts or animal danders. I suggested he try Claritin once a day and he may also need some Rhinalar. At the present time, I do not think his symptoms are severe enough to warrant injection therapy.”

Along with this doctor’s note, he attaches five pages printed from two different web sites about magnesium! The first page is from a site called “Medline Plus” from the US national library of medicine. He used a highlighter on the following line:

“Magnesium excess almost always occurs only when magnesium is supplemented as a medication.”

The other four pages are from an article in USA Today and quotes Mildred Seelig. One the one side I’m impressed, on the other? Yet another doctor who doesn’t understand magnesium loss.

October 19, 2006 Posted by | Health | , | Leave a comment

Entry for September 18, 2006

I made an appointment with my Orangeville Doctor today. I haven’t seen him in sixteen years but I’m hoping that he still has my records. I want to find out the date that I went to see him for my allergies. Maybe I’ll run the magnesium deficiencies by him and mention the injection. It’s a real long shot but I’ll try it just to see where it goes.

He sure looks a lot different sixteen years later! I start with the date of my allergies. He says legally, they only have to store them for five years but he likes to hold onto his. He says my records have been archived abd he should have no problem lookig up the date for me. He asks if I have anything else and I swing into magnesium deficiencies.

He doesn’t appear convinced and says it is very difficult to actually lose the body’s magnesium. I counter with my fifteen year diet of no fruits and very little vegetables. I mention about my symptoms and the frustration over the past 18 months and suggest a magnesium injecton.

He sympathizes with my fustration but he wants me to follow up with my own doctor (Which is what I thought he would say…) I always have to defend myself or explain with convincing arguments whenever I mention a magnesium deficiency. Everything I’ve read talks about how 80-90% of people are deficient in magnesium but someone is not telling the doctors…

He said he would mail the allergy dates to my house.

September 19, 2006 Posted by | Health | , , | Leave a comment

Entry for September 10, 2006


David Bridgman, who has years of experience as a kinesiologist, said “Of all the people I test for allergies, 99.9% so far show severe sensitivity to any microwaved food.”

And David’s reply:

Yes that is my experience and my words. Especially with babies and microwaved formulas. Attached is one of the in-depth articles on the subject.
I will send you some more as I find it and add you to our newsletter.


September 10, 2006 Posted by | Health | , | Leave a comment

Entry for September 10, 2006

I was searching for anything on potatoe allergies and I came across this:

Allergic to potatoes?
Potatoes have generally been regarded as one of the least allergenic foods at our disposal. This vegetable is routinely included in the elimination diets used by doctors and dieticians to clear the system of allergens such as milk and dairy, wheat, soya and other food allergens.

New evidence
Evidence that the potato is not as hypoallergenic as was thought in the past is on the increase. Because potatoes are eaten throughout the world and form the staple food in many countries, this tuber had always been viewed as ‘safe’ for individuals suffering from food allergies.

Research shows that cooked potato is generally well tolerated, but some people do react to both raw and cooked potato.

What component in potato causes the allergic reactions?
Potatoes contain a wide variety of chemical compounds such as proteins, glycoproteins and alkaloids. Some of the allergens in potatoes are sensitive to heat, so if potatoes are cooked they no longer have the potential to cause a reaction.

Research studies have mainly concentrated on one protein called Sol t or patatin. This allergen can cause reactions such as eczema and has been implicated in atopic dermatitis.

The potato is a member of the Solanaceae family, which includes tomato, cherry, eggplant (aubergine), melon, pear, paprika, bell peppers, cayenne pepper, red pepper, tobacco and chili. A condition known as cross-reactivity can occur between the different members of a plant family. Thus a patient who is allergic or sensitive to tomato could also react to raw or cooked potato.

Generally speaking the cross-reactivity of this plant family is not high, but specifically tomato and potato both contain patatin and cross-reactivity can therefore occur between these two foods.

Sources of potato allergen
As mentioned above, both raw and cooked potato can cause allergic reactions in sensitive individuals. Allergic reactions can be triggered by eating potato, inhalation of potato ‘dust’ and exposure to raw, cut potato (workers in food processing plants), or inhalation of potato pollen (farm workers).

Symptoms of potato allergy
Exposure to potato allergens can cause a wide variety of symptoms:

Nausea, vomiting, diarrhoea, abdominal pain, itchy mouth, swelling of the throat, the Oral Allergy Syndrome and throat pain

Urticaria, swelling of the affected area, eczema, atopic dermatitis, contact dermatitis (itchy skin) when handling potato (peeling, etc at home or in factories)

Runny nose, weepy eyes, sneezing, asthma, and tight chest

First exposure
Weaning foods often contain potato and infants may become sensitised at an early age. Some sensitised children only develop symptoms at a later stage.

‘Hidden sources’
Potatoes are used relatively extensively in a variety of foods, for example:

Dried, powdered potato is used as a thickener in processed or canned foods
Potato flour is added to cereals and is used in baking
Potato is used in herbal medicines – the leaves for stomach upsets, the juice to treat peptic ulcers and some people apply raw potato to the skin
Besides these food-related uses, potatoes are also utilised to produce starch which is in turn used in treating cotton, and making industrial alcohol and certain alcoholic beverages (vodka is traditionally made from fermented potatoes).

Link with other allergic substances

Because potatoes tend to discolour and turn brown when they are cut and exposed to oxygen, potato products such as commercial or frozen chips are treated with the antioxidants, sulphite or metabisulphite. Anyone who is allergic to sulphur would thus react to this type of potato product, i.e. not to the potato allergens, but to the sulphur content. An asthma attack is generally the most serious reaction patients suffer when they are exposed to sulphides.

If you suspect that you may be allergic to potato (e.g. you develop any of the above-mentioned symptoms when you handle raw potatoes or eat them cooked), you should discuss the problem with your general practitioner and have allergy tests done.

Self-diagnosis is self-defeating and can deprive you of valuable food sources. If you do test positive to potato, then you need to avoid eating and/or handling this food. It is also necessary to keep the other sources of potato in mind (flour in commercial products, herbal remedies etc.) and to read all food labels carefully.

Keep in mind that you may also react to tomatoes. Relatively speaking it is easier to avoid contact or ingestion of potato than many other allergenic foods and by doing so, you can avoid the unpleasant symptoms.

For those of you who are not allergic or sensitive to potato, this staple food remains a stalwart source of energy, vitamins and minerals. – (Dr I V van Heerden, DietDoc)

September 10, 2006 Posted by | Health | , | Leave a comment

Entry for September 10, 2006

The famous quote that made me try the ban on microwaved food:

David Bridgman, who has years of experience as a kinesiologist, said “Of all the people I test for allergies, 99.9% so far show severe sensitivity to any microwaved food.”

I took this clip from a bigger article talking about the dangers of microwaved food by Stephanie Relfe. At the time I tried it because I’d tried everything else. Today, I was curious to find out if this David Bridgeman really exists….and I found him in Australia!

I found his website and sent an email to him directly to see if he did actually say those words.

Sent:  Sun, 10 Sep 2006 15:54:28
Subject: Microwave Allergies

Hello David,
I came across a web site a few months ago that credited you with a quote:
David Bridgman, who has years of experience as a kinesiologist, said “Of all the people I test for allergies, 99.9% so far show severe sensitivity to any microwaved food.”
First of all, I wanted to know if this was an actual quote by yourself? Secondly, it if is, then I have you to thank for making me question the fact that microwaved food may be causing my allergic reactions to certain foods.
Also wondering if you have any articles or web sites that go into more detail.
 Thank You!

September 10, 2006 Posted by | Health | , | Leave a comment

Entry for September 10, 2006

Previous Night Vibration Status: Extremely Weak
Morning Vibration Status: Extremely Weak

Woke up with allergies: Runny nose and sneezing.

Was it the microwaved food? I was very careful to use a ceramic dish. Or was it the potatoes? The two recent incidents with my allergies have been with potatoes although, I have mashed potatoes all the time at the restaurant near my work and I’ve never had a problem. In fact, I had them as recently as Thursday.

I think it was the microwaved food.

I’ve had microwaved food since I started the microwave embargo a few months ago but it was always to warm things up and never over 60 seconds. Apart from the two incidents with the takeout food, my allergies have been great.

My wife suggested a theory: Maybe I’m allergic to food that is actually cooked in the microwave. The potatoes from last night is the only thing I’ve done when I’ve actually cooked raw food. The other times have been to warm things up.

September 10, 2006 Posted by | Health | , , , | Leave a comment

%d bloggers like this: