Bio-Resonance Results Glossary Vitals Allergies and Sensitivities
ALLERGIES / POLLENS
Pollen is the fine powder that comes from the stamen of flowering plants, and it often called hay fever, which is caused when pollen is dispersed through the air.
Pollen is fine, and can be carried great distances through the air current. It also is easily inhaled as it comes in contact with your nose, mouth and nasal passages.
Pollen allergies can trigger allergic reactions, which affect the sinus and respiratory tract of those with this allergy. Symptoms can include watery eyes, runny nose, rhinitis, sore throat, coughing, increased mucous, headaches and asthma.
One of the best ways to combat pollen allergies is to understand which pollens you are allergic to. An allergist is able to easily test you for various types of trees, weeds, and grasses, and provide you with a list of pollons that affect you adversely.
Below is a list of what is included in the Allergies / Pollen Vitals Report:
- Sweet Vernal
- Arizona Cypress
- Elder Cedar
- Date Palm
- Mountain Cedar
- Phoenix Palm
- Red Maple
- Silver Maple
- English Plantain English Plantain
- Lamb’s Quarters
- Fresh Water
- Salt Water
Depending on where you live, your individual sensitivity may differ dramatically. If a person lives in a geographic area that has hot, dry, windy days, then there is more of a chance that pollen is in the air.
ALLERGY / SENSITIVITY
Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy. Food hypersensitivity is used to refer broadly to both food intolerances and food allergies.
Food allergies are immune reactions, typically an IgE reaction caused by the release of histamine but also encompassing non-IgE immune responses. This mechanism causes allergies to typically give immediate reaction (a few minutes to a few hours) to foods.
Food intolerances can be classified according to their mechanism. Intolerance can result from the absence of specific chemicals or enzymes needed to digest a food substance, as in hereditary fructose intolerance. It may be a result of an abnormality in the body’s ability to absorb nutrients, as occurs in fructose malabsorption. Food intolerance reactions can occur to naturally occurring chemicals in foods, as in salicylate sensitivity. Drugs sourced from plants, such as aspirin, can also cause these kinds of reactions.
Reactions to chemical components of the diet are more common than true food allergies. They are caused by various organic chemicals occurring naturally in a wide variety of foods, both of animal and vegetable origin more often than to food additives, preservatives, colorings and flavorings, such as sulfites or dyes. Both natural and artificial ingredients may cause adverse reactions in sensitive people if consumed in sufficient amount, the degree of sensitivity varying between individuals.
Pharmacological responses to naturally occurring compounds in food, or chemical intolerance, can occur in individuals from both allergic and non-allergic family backgrounds. Symptoms may begin at any age, and may develop quickly or slowly. Triggers may range from a viral infection or illness to environmental chemical exposure. It occurs more commonly in women, which may be because of hormone differences, as many food chemicals mimic hormones.
A deficiency in digestive enzymes can also cause some types of food intolerances. Lactose intolerance is a result of the body not producing sufficient lactase to digest the lactose in milk; dairy foods which are lower in lactose, such as cheese, are less likely to trigger a reaction in this case. Another carbohydrate intolerance caused by enzyme deficiency is hereditary fructose intolerance.
Celiac disease, an autoimmune disorder caused by an immune response to the protein gluten, results in gluten intolerance and can lead to temporary lactose intolerance. The most widely distributed naturally occurring food chemical capable of provoking reactions is salicylate, although tartrazine and benzoic acid are well recognized in susceptible individuals. Benzoates and salicylates occur naturally in many foods, including fruits, juices, vegetables, spices, herbs, nuts, tea, wines, and coffee. Salicylate sensitivity causes reactions to not only aspirin and NSAIDs but also foods in which salicylates naturally occur, such as cherries.
Other natural chemicals which commonly cause reactions and cross reactivity include amines, nitrates, sulphites and some antioxidants. Chemicals involved in aroma and flavor are often suspect.
The classification or avoidance of foods based on botanical families bears no relationship to their chemical content and is not relevant in the management of food intolerance.
Salicylate-containing foods include apples, citrus fruits, strawberries, tomatoes, and wine, while reactions to chocolate, cheese, bananas, avocado, tomato or wine point to amines as the likely food chemical. Thus, exclusion of single foods does not necessarily identify the chemical responsible as several chemicals can be present in a food, the patient may be sensitive to multiple food chemicals and reaction more likely to occur when foods containing the triggering substance are eaten in a combined quantity that exceeds the patient’s sensitivity thresholds. People with food sensitivities have different sensitivity thresholds, and so more sensitive people will react to much smaller amounts of the substance.
Below is a list of what is included in the Allegies / Pollen Vitals Report: