Category: Allergies


We are so imbued with psychological explanations of alcoholism that it seems strange to consider this problem as related to food or chemical susceptibility. Frequently, however, an alcoholic is not a mentally sick person, in the conventional sense, but a very advanced food addict. In fact, alcoholism could well be called the acme, or pinnacle, of the food-addiction pyramid.

It is usually assumed that the alcoholic craves the ethyl alcohol in his drink. In most discussions of the problem, however, a significant fact is overlooked: few people would choose to drink pure ethyl alcohol, even if given the chance. Alcohol is almost invariably found mixed with other ingredients or fractions, many of them related to common foods. Starting in the mid-1940s, I began to accumulate evidence that it was principally these foods, rather than the alcohol itself, to which many alcoholics were addicted.

This insight was related to developments in food allergy. It was Herbert J. Rinkel, the same man who discovered “masking” and “unmasking” of food allergy, who first diagnosed allergies to corn, in the 1940s. I confirmed Rinkel’s observations in my patients, and together we published a series of lists of foods containing corn or corn products.

Allergy to corn turned out to be the most common food allergy in North America. Why, then, had its discovery waited until the 1940s, years after the other common allergies were described? The answer lay in the very fact of corn’s popularity. Because it was present in practically every meal in one form or another, obvious or disguised, it was extremely difficult to unmask. It was only when we had compiled a fairly complete list and ferreted out the corn in numerous products, in the form of corn syrup, corn starch, corn oil, and so forth, that we could perform adequate tests.

Soon after this, I began to notice that many of my alcoholic patients had corn allergies. Some patients, for example, told me that they became drunk on only one or two glasses of beer or a couple of shots of bourbon. Such patients were invariably highly susceptible to corn or to other ingredients in these beverages, such as wheat or yeast. It dawned on me that it might be these substances, rather than the alcohol per se, which perpetuated the craving for alcoholic beverages and which caused the bizarre behavioral changes associated with alcohol consumption. Since alcohol is rapidly absorbed into the bloodstream, it was likely that these food fractions were rapidly absorbed along with it, creating problems for the susceptible.



Another serious problem is posed by the combustion products of home fuel systems. This source of danger is largely dependent on the type and location of the furnace, rather than on the type of fuel used.

The warm-air furnace is most frequently implicated as the source of chronic illness. When a chemically susceptible patient moves out of a home with such a furnace and into an ecologically sound environment, he often experiences an improvement in health. Returning to the home heated with warm air similarly may result in a decreased level of health.

The furnace of a warm-air system may pollute the air of the basement in which the furnace is located by releasing combustion products each time it is turned on. Leaks in such systems are common, and warm-air furnaces produce more dust and general agitation of the environment than some other types of systems. This is complicated by the fact that the warm-air system forces heated air throughout the whole house, thus naturally spreading dust and fumes.

Chemically susceptible people in homes with warm-air heat react with remarkable rapidity to the turning on of the heat. In fact, they begin to develop symptoms more quickly, sometimes, than the fumes could possibly spread from the basement. A psychological reaction? Not necessarily. Upon investigation, it was found that these patients were also susceptible to dust, a common source of allergic reactions; any dust which landed on the hot furnace was burned and then spewed in minute particles around the house. This “fried dust” was then stirred up every time the furnace was activated, and spread more quickly than the fumes.

The location of the furnace can be particularly important. A person who lives directly above a furnace is more likely to feel its effects than one who is sleeping in an area removed from the source of heat. The worst housing arrangement is probably the ranch-style house, with the furnace right in the center of the main floor. The next worse is to have an open utility room on the same floor as the living quarters. Either of these designs will subject the inhabitants to a daily dose of pollutants every time the furnace starts up.

Essentially, the only completely safe way to handle a furnace is to put it outside the house. It can be placed in a garage, in a separate room between the house and the garage, or in a separate area adjacent to the house which can only be entered from the outside. The only opening between this room and the house itself should be a well-insulated hole through which the hot water or steam pipes pass. Once the heating is thus arranged, it does not really matter if one uses coal, oil, or gas, as long as warm water or steam central heating is employed to convey the heat.

The gas range is the most common source of indoor pollution, but the most dangerous is probably the unvented gas-burning room wall-heater. Although this pernicious device is becoming less common, it is still found throughout the American Southwest. It is certainly ironic that people like Ellen Sanders should flee to the land of sunshine only to find a worse source of pollution in their new homes.



Asthmatics who are constantly exposed to their allergen – as is the case with house-dust sensitivity – are likely to have bronchi that are highly ‘irritable’, because of the inflammation in the membranous linings. The late-phase reaction, described in the box below, plays a large part in producing this state of chronic sensitivity. Once it has developed, all sorts of irritating stimuli can then spark off an asthma attack. Common irritants include smoke (cigarettes, bonfires etc), factory fumes, infections, very cold air and sulphur dioxide.

Becoming emotional or afraid can have the same effect as these airborne irritants, as can strenuous exercise. It was the ability of the emotions to bring on an asthmatic attack that led to the idea of asthma being largely ‘psychosomatic’.

Eating large amounts of the food additive monosodium glutamate, can also provoke an asthma attack, according to Dr David Allen, a respiratory specialist from Royal North Shore Hospital in Sydney, Australia. He believes that MSG -common in Chinese cooking, packet soups and other convenience foods – has an effect on the central nervous system which triggers off the attack. Similar claims have been made for diets that are high in salt, although how salt in food might contribute to asthma is unknown.



Twenty-two years of taking care of sick people has convinced me of the need to supplement our diet with a complete multi-vitamin and mineral formula. Vitamin and mineral supplements form an integral part of the Metabolism-Balancing Program and the Anti-Candida/Anti-Allergy Program. Without them I find the programs get only mediocre results at best.

Quite simply the food we eat today is not as rich in vitamins and minerals as it used to be. There are a number of reasons for this:

• Vitamin content is lost from our fresh foods during transportation from the grower and during storage at the market. For instance, lettuce stored at room temperature loses 50 per cent of its vitamin C in twenty-four hours after picking and also the same amount over three days if refrigerated. The same goes for asparagus, broccoli and green beans.

• Over-cooking, especially the boiling of, fresh vegetables destroys another 25 per cent of the vitamin C, up to 70 per cent of vitamin B1 and 50 per cent of vitamin B2. And these are what we call ‘fresh’ vegetables.

• Poor soils. Because fruit and vegetables are usually grown on over-cultivated and exhausted soils that have been fertilised with phosphate and nitrogen fertilisers rather than trace element and mineral fertilisers (which are a lot more expensive) their vitamin and mineral content is low to start with. These days crop rotation is not practised, land is not left fallow to allow it time to regenerate. Plants grow profusely on modern day fertilisers but lack nutrient content and are usually picked before they are ripe. This limits the time they have to draw from the soil what little minerals and trace elements are in it.

Chemical fertilisers actually create deficiencies in the plants they are supposed to be sustaining. Plants absorb nitrates from nitrogen fertilisers and the nitrates, in turn, destroy vitamin A in these plants.

• Processing of foods. For this reason canned foods arc kept to a minimum on the Metabolism-Balancing, Anti-Candida or combined Anti-Candida/Anti-Allergy Programs. The foremost American authority on the nutrient content of food, Dr Henry Schroeder analysed 730 common foods. He discovered that the canning of green vegetables destroys more than 50 per cent of vitamin B5 and B6. Canning of green peas and beans destroys 75 per cent of the same vitamins. Canned carrots lose 70 per cent of their calcium, canned tomatoes 80 per cent of their zinc and canned spinach 80 per cent of its iron.

Freezing of meats and vegetables destroys the same amount of B vitamins. These are accurate measures not rough estimates. Frozen foods, although they look fresh and nutritious are very deficient in minerals as they are treated with a chelating chemical called EDTA. EDTA strips off 80 per cent of the mineral content. If this mineral content isn’t stripped off frozen vegetables, they appear dull in color after cooking. With the minerals stripped off they cook and look brightly colored—certainly more of an inducement to buy. In the gut EDTA latches onto as many minerals as possible preventing their absorption.

The space required to describe the metabolic role of each vitamin and mineral is too great for inclusion in this text. Any good nutritional almanac will provide you with this information.



By robbing our T-lymphocytes of vitamin B6 (pyridoxine) white flour and sugar predispose us to cancer, colds, ‘flu, Candida yeast infections and allergies, while at the same time causing us to pile on the weight. For the T-lymphocytes to have the vitality to fight viruses, cancer, candida yeast and prevent allergies they need a daily supply of vitamins C, B12 and B6, folic acid, choline and zinc as all of these vitamins and minerals interact chemically to help produce the energy supply for the cells. If just one of these nutrients is missing the necessary chemical reaction will not take place and the cells become fatigued, less numerous and have a shorter life span. These six nutrients are the principals of T-lymphocyte metabolism. However, they still need the support of the full spectrum of vitamins and minerals for optimum T-lymphocyte function.

Allergies can severely disrupt the metabolism by causing a daily loss of the mineral zinc and vitamin B6 through the urine and thus deficiencies of both of these are created. Zinc is necessary to the pancreas for the manufacture of the hormone insulin and an insulin deficiency means that not enough glucose reaches the cells (including the thyroid gland and T-lymphocyte cells) to provide necessary energy and vitality. A severe insulin deficiency leads to diabetes at which point resistance to cancer and infection is extremely low and cholesterol levels rise. The foods that contain zinc also contain chromium. Chromium is needed for insulin to work. A deficiency in insulin and chromium means diabetes. Diabetes is one of the serious metabolic diseases.



Because the Anti-Candida/Anti-Allergy Program is so particular, you must be careful about what you buy. The wrong brand can make the difference between success and failure. Twenty-two years spent taking care of allergy sufferers has taught me what brands are safe. I have listed these brands so that you may get optimum results from this program. Some of the material is the result of my research and some of it the result of trial and error experimentation by my patients. 1 would like to now thank those former patients on behalf of myself and all those who are going to benefit from their efforts.


EVENING PRIMROSE OIL: Nature’s Own brand only, 1000 mg capsules.

MARINE LIPID CONCENTRATE: Nature’s Own MaxEPA, 1000 mg capsules.

COMPLETE MULTI-VITAMIN AND MINERAL FORMULA: Formula Six brand only, available from better health food stores or by mail order.

VITAMIN C POWDER: Any brand, either sodium or calcium ascorbate.

IRON TABLETS: FAB Co brand only. For women only, for four to eight weeks only, if required. Wash coating off the tablets.

COD LIVER OIL: Blackmore’s deodorised brand is good but any brand will do. For those who don’t want to take MaxEPA capsules.

ODOUR CONTROLLED GARLIC: Kyolic Garlic—won’t repeat on you as garlic normally docs. LACTOBACILLUS ACIDOPHILUS CAPSULES: Bio-Organics brand only— marketed as Megadophilus.

OTHER CANDIDA KILLERS: Kyolic garlic capsules.

HERBAL LAXATIVE: Cascara Sagrada—Nature’s Sunshine brand is mild and won’t give you gripe pains. Take only if required.


LUGOL’S IODINE SOLUTION (PLUS EYE DROPPER): NO doctor’s script is necessary. The chemist will mix this up in the dispensary. Keep Lugol’s iodine away from children, it’s toxic in large doses.

NYSTATIN POWDER: Mycostatin is the first choice. Nilstat is the second choice. Doctors script is needed.

NYSTATIN TABLETS: Doctor’s script is needed. Wash coloured coating off tablets before use. Don’t use Nystatin capsules—they contain milk products.









WHEAT FLOUR (STONE-GROUND): Russell’s or any other stone-ground brand.


BROWN RICE BAKING MIX: Abundant Earth brand-only—especially for wheat and gluten sensitive people. The bread recipe on the back of the packet may be used by those who are wheat and gluten allergic though not milk, egg or soya bean allergic. The amount of milk and honey in the recipe won’t affect the candid-killing effect of the program if only one loaf per week is consumed. Going without the sustenance of bread will do more damage than the milk and honey (to those who are not milk allergic).

POPPED BROWN RICE: Abundant Earth.

POPPED CORN: Abundant Earth.

POPPING CORN: Russell’s.

TOMATO PASTE: Leggo’s brand only.

POTATO FLOUR: Selected Foods brand.

SALT: Celtic Ocean Salt.

SOYMILK: Soya King Soya Drink (no malt) by Tixana Pty Ltd.

SOYA POWDER (TO MAKE MILK): Herbal Valley Natural Soya Bean Powder.

RICE MILK: Rice Dream by Imagine Foods: Aussie Dream by Pure harvest.


POTATO CRISPS: Plain Kettle Chips (contain salicylate—not in first four weeks of Anti-Candida Program).

MINERAL WATERS, STILL (NITRATE FREE): Koala Spring, Crystal Spring, Mt Franklin Still, Russell’s.


BREADS FOR THE METABOLISM-BALANCING PROGRAM: There is no brand restriction on the Metabolism-Balancing Program. Pritikin, Demeter and any other wholemeal bread (not wholegrain), raised with yeast, are all suitable.

BREADS FOR THE ANTI-CANDIDA PROGRAM: Any of the self-made unleavened breads; Pure Life sprouted wheat unleavened bread; or PAVS Allergy Bakery yeast free wheat.

BREADS FOR PEOPLE WHO ARE WHEAT SENSITIVE: Peter and Vicky’s bakery 100 per cent unleavened rice bread.

There are many more varieties of bread; some contain yeast or sourdough. You must read the labels carefully.

CHEMICAL FREE SPRING WATER: Neverfail Spring Water, home delivered.

CHEMICAL FREE SOAPS, SHAMPOOS, CONDITIONERS AND DEODORANTS: AS tastes are so individual it is best that you choose your own from the health store.



Go easy on alcohol. Responsible drinking levels recommended by the National Health and Medical Research Council are as follows:

Safe: Up to 4 standard drinks a day for men.

Up to 2 standard drinks a day for women.

Hazardous: 4-6 standard drinks a day for men.

2-4 standard drinks a day for women.

Harmful: More than 6 standard drinks a day for men.

More then 4 standard drinks a day for women.

Note: A standard drink = 1 middy of regular beer (285 mL), 1 glass of wine (120 mL), 1 glass of port or sherry (60 mL) or 1 nip of spirits (30 mL).

Don’t think that saving up your daily safe levels of alcohol and having them all at once on a Friday or Saturday night is safe. It’s not, and it will do your liver and brain significant harm. If you are on medication check with your doctor before drinking any alcohol.

The early warning signs of alcohol damage to the brain are:

1. Light sleep, shorter sleep duration, unrested after sleep, repressed dreaming, irritability, argumentativeness, denial.

2. Light tremors of the hand (most noticeable where fine motor performance is necessary, e.g. making model aeroplanes, plucking eyebrows or applying eye make-up).

3. Tendency to pessimism, depression and anxiety. Reduced foresight, judgement, creativity and memory. Difficulty in putting things back together—most noticeable when doing repairs on the car or around the house.

Take heart, the brain is resilient and will regenerate on the Metabolism-Balancing Program if over-drinking is stopped early enough. The body can recover from the occasional binge. It is regular alcohol abuse that does the damage. More than four drinks a day produces deficiencies in vitamins A, B3, B6 and C, minerals magnesium and zinc and the essential fatty acids. Remember, the female liver has less alcohol-burning enzymes (alcohol dehydrogenase) than the male liver and females have less muscle to burn alcohol.



These lower the stress levels. Adopt these:

1. ‘My life is my responsibility. I will co-operate with others but won’t demand continuous support from them.’

2. ‘I will remain flexible in my views of others and will not make rigid rules for them or myself.’

3. ‘No one is perfect. We all have the right to make mistakes. I will not condemn myself or others even when I intensely dislike my or their behaviour.’

4. ‘I am adventurous enough to take risks that are not foolhardy and to do what I want even if there is a good chance I might fail.’

5. ‘I am not the centre of the universe and although it would be nice if I was, I’m not. Therefore I will always be interested in others and will always act morally to protect their interests where possible.’

6. ‘I am profoundly interested in myself yet I am willing to make sacrifices for those I care about—without becoming a martyr.’

7. ‘My focus in life is not on being the centre of other’s attention, but on those absorbing activities that I enjoy.’

8. ‘I accept that I live in an impartial world that offers no guarantees for my well-being and that the uncertainty of life can upset my plans.’

Some bad luck is a mathematical probability for all of us during our passage through life. Fear of bad luck can significantly raise stress levels and is a waste of time—all the statistics prove that very little, if any, of what we fear ever befalls us. Fear, for the main part, is simply False Evidence Appearing Real.

In addition to imagining the worst, humans have a tendency to exaggerate the seriousness of any given life situation or predicament. This habit of ‘awfulising’ and ‘catastrophising’ can be overcome by vehemently disputing these thoughts as they arise. Looking for perfection in an imperfect world is a futile and stress-raising exercise that many fall victim to. Demanding (‘should’, ‘ought’, ‘must’) that we should find the perfect partner, have perfect sex, have the perfect friends, kids, house, car, job and that we should perform perfectly and always succeed, is expecting too much from life. It sets us up for bitterness, resentment and frustration, which can lead to anxiety and depression. The happiest couples are not those who are the most compatible, but rather those who are most tolerant of each other’s differences.

Adopting the eight self-enhancing attitudes will not entirely do away with feelings of dissatisfaction—terrible and distressing things can happen in life. However, they will prevent feelings of dissatisfaction escalating into feelings of emotional disturbance; that is, they will keep stress down to non-health-affecting levels.



Skin and laboratory tests for allergy to foods are not always conclusive or reliable. They need to be considered in the context of a detailed history of symptoms. Exclusion dieting, followed by challenge testing – eating a food to see if you react – is the most reliable method of testing for both food allergy and all types of food intolerance.

One specific form of food intolerance, which reproduces the symptoms of allergy and responds to treatment with anti-histamines, is called ‘false food allergy’. It can be detected by modified laboratory tests for allergy. Certain foods are known to cause false food allergy (i.e. peanuts, beans, pulses, wheat, egg white, shellfish, pork, fish, chocolate, tomatoes and strawberries) and other foods are suspected of causing it (i.e. buckwheat, mango, mustard, papaya, raw pineapple, sunflower seeds). If you have classic allergic symptoms caused by any of these foods, respond to antihistamine treatment, but have negative results to tests for allergy, false food allergy may be the cause.

Food intolerance caused by specific chemicals found naturally in certain foods can only be confirmed by exclusion dieting. Some foods contain chemicals that have effects directly on the body, such as histamine, other vasoactive amines and caffeine. Histamine is found naturally in fermented foods, cheeses, well-ripened foods such as salamis and sausages, and fish of the mackerel family that has been kept too warm. Other vasoactive amines are found in cheeses, fermented and pickled foods, yeast extract, chocolate, bananas, avocados, wine and citrus fruits. Caffeine is found in tea, coffee, chocolate, cola drinks and some painkillers. For a full description of this kind of intolerance.

Exclusion dieting will also help identify known enzyme defects that can cause food intolerance and specific symptoms, or coeliac disease, a form of wheat and gluten intolerance. A specialist doctor will be able to identify such defects readily from your pattern of symptoms.

Hyperactivity in children has been linked to enzyme defects and food intolerance.

People with food sensitivity often exhibit some identifiable traits of character or behaviour. While not precisely symptoms, these are strong indicators of sensitivity.



If you know that you react to many things and that basic avoidance has not helped very much, you will probably need specialist help and advice. If you need advice on medical treatments.

Skin and laboratory tests can help to identify what substances you are allergic to, although they will not help with chemical sensitivity or food intolerance. Which will also help you work out what might cause your problems in different areas of your life, and help identify patterns of symptoms.

If you want to take the process of elimination and avoidance much further, and clear your environment of the things that cause you to react, use the other sections of this Guide to help you with thorough avoidance. Choose either an area of life where you have the most pressing problems, or a type of allergen or substance that seems to be particularly troublesome. Only investigate one area or type of allergen at a time – you will get very confused results if you are eliminating many things at once and you do indeed have multiple sensitivity. You may find the process complicated in that your symptoms may not totally disappear when you remove only one cause from around you, but you should always notice some difference, and usually some improvement, when you avoid one thing, as long as it is something that causes you to react. If you notice no change or disturbance at all in your symptoms, then you are unlikely to be sensitive to the one thing you have chosen to avoid.

This phenomenon of ‘masking’, or the symptoms of multiple sensitivities hiding or blurring each other, is one of the most difficult things to untangle when you start avoiding things. Often, when you avoid and eliminate one allergen or substance, you find that another starts to bother you more intensely than before, as if its effects have been unmasked by the removal of the first substance.