Language
Pills Search
Language
Categories
  • Anti-Allergic/Asthma (33)
  • +Anti-Depressant (39)
  • +Anti-Herpes (2)
  • +Anti-Infectives (31)
  • +Anti-Smoking (2)
  • +Antibiotics (43)
  • +Cancer (11)
  • +Cardio & Blood (95)
  • +Diabetes (23)
  • +Epilepsy (7)
  • +Gastrointestinal (22)
  • +General Health (50)
  • +Hair Loss (1)
  • +Healthy Bones (20)
  • +Herbals (5)
  • +HIV (7)
  • +Hormonal (1)
  • +Men’s Health (17)
  • +Mental Disorders (9)
  • +Pain Relief/Muscle Relaxant (45)
  • +Parkinson And Alzheimer (7)
  • +Sexual Health (2)
  • +Skin Care (16)
  • +Weight Loss (6)
  • +Women’s Health (37)

Metaproterenol

###table###
FOOD ALLERGIES: CEREALS AND GRAINS
Forty years ago, Dr Edward Howell, of Chicago, described extensive research into the eating habits of Malays and Filipinos. He found that these people, who subsisted mainly on rice, had all developed hypertrophy of the pancreas.
Further studies since then have shown that large consumption of other grain products has the same effect. Hypertrophy of the pancreas is enlargement, due to overwork, over a long period of time. Grain products are impossible to digest raw and must be cooked, or processed, first. Even then, large amounts of pancreatic enzymes are needed to consume them which can often lead to a tired and inefficient pancreas from middle life onwards. The message is clear; do not eat grain and cereal products every day. They should be eaten sparingly, to provide diversity, not bulk.
Allergy sufferers will often find they are allergic to wheat and, perhaps, other grains, such as oats and corn. If they have been big eaters of these foods in the past, their overworked pancreas may no longer be coping efficiently. As a result undigested particles are reaching their bloodstream and causing allergic reactions, often in the form of masked, recurring symptoms which appear to have no relativity to bread or other grain food concerned. Sensitivity to grains can be further aggravated by the bleaching agents used in white flour and other chemicals used in the modern refining and milling process.
Dr Abraham Hoffer, a renowned Canadian psychiatrist and nutritionist, commented, at a recent Australian seminar, on the effects of reduced cereal intake in European countries during both World Wars. He pointed out that, before the invention of agriculture, humans had been hunter/gatherers, but now consumed too many cereal products, especially refined breads and flours. During both wars, European countries had problems getting enough wheat from North America and elsewhere. As a result, these countries, including the UK, showed improved health and a much lower rate of admissions to mental hospitals. He said the reason for this was that many people have only a limited capacity for digesting grain products, especially wheat. Therefore, excessive grain consumption for these people (which could simply mean eating bread every day) would result in severe allergy, with such distressing symptoms as schizophrenia, coeliac disease and various gastrointestinal illnesses, including chronic constipation.
In his research Dr Hoffler had found that severe digenerative disease, brought about by intolerance to the excess use of grains in the Western diet, had developed amongst, comparatively healthy, primitive tribes, within a mere twenty years. This was particularly evident in studies of the Kung, in Southern Africa, the Australian Aborigines and the Prima Indians of Arizona.
The cereal problem, has been further aggravated by the fact that, since the Second World War, babies have invariably been weaned onto cereals far too early in their development. For many people, this has resulted in permanent damage to the intestinal lining, with subsequent impairment of digestion. As a result, not only do they have a lifelong allergy to cereals, but they can suffer from poor absorption of nutrients generally and require daily supplements to keep in reasonable health. Abstinence from cereals is vital for these people, if they wish to remain well.
*49/106/2*

Leave a Reply