Causes of Allergies
Allergies are frequently triggered by contact with specific foods such as milk or other dairy products, nuts, or shellfish; dust, pollen, mildew, or animal hairs; drugs and medications; and insect bites. Allergic reactions show that the blood, lymph, and other bodily fluids are imbalanced from consumption of excessive acid-producing foods, including eggs, meat, poultry, and other animal products; milk and dairy foods; sugar and sweets; stimulants; spices; alcohol; chemically grown or treated foods; genetically modified foods; and other articles in the modern diet or conversely a lack of whole grains, fresh vegetables, and other fiber-rich foods that help discharge excessive nutrients and toxins from the body.
Lack of breast feeding during infancy is a primary factor, as breast milk is protective against many childhood diseases. People with allergies also tend to be physically weaker, with a pale or pink complexion, loose skin, poor circulation and an inclination to coldness, and other overly expansive features. Most allergens or triggers are also expansive in nature, so that they repel each other, as the body attempts to throw off the allergen or trigger by itching, sneezing, or other reaction. The main foods that cause allergies are: milk and other dairy products; meat, poultry, eggs, fatty fish, and overly oily and greasy foods; sugar, high fructose corn syrup, and other concentrated or artificial sweets and sweeteners; white flour, white rice, pizza, and other refined grain or flour products; fruits and juices, especially citrus fruits and tropical fruits; vegetables of tropical origin (tomatoes, potatoes, peppers, eggplants, avocados, and others); and various drugs, medications, chemical additives, pesticides, and related items. Among these, milk and dairy products, sugar, and fruits are probably the most widespread causes of allergies.
In some cases, a healthful food will trigger a discharge in someone observing an unhealthy food pattern. For example, whole wheat and brown rice are very balanced, strengthening foods, but when a person with weak blood or lymph eats them, they may cause fat, mucus, toxins, and other excess to discharge rapidly. The individual may think he or she is allergic to whole grains, but in reality the absence of these foods in their diet is contributing to the problem. In this case, reducing the volume of whole grains and the frequency of consumption will prevent an overreaction. As time goes and the condition improves, the amount and frequency of whole grains can be increased.
Reactions to chemicals, drugs, and other strong substances are a normal reaction and not a sign of an allergy. Penicillin, pesticides, and other powerful drugs, as well as genetically modified foods, for example, may cause adverse reactions in a healthy person showing that their immune function is strong and sensitive to exposure.