Food Allergy Groups

foodsimagesOur health and wellbeing is solely derived from what we eat and drink and the affects of the environment around us.

There are a number of food groups that commonly cause allergies and these 8 foods are responsible for 95% of all severe allergic reactions – peanuts, seafood, fish, milk, eggs, soybeans, sesame and wheat-based grains. Some of these foods particularly peanuts is on the rise in young children causing anaphylatic shock requiring an epipen to be on hand.

Next we have gluten and dairy based foods and salicylates.  Drugs and Medication often gets missed as they contain chemicals, gluten and lactose as well.

Do Allergies Start Before We Are Born

Every website and medical research on allergies all say the same  – “During pregnancy do not abstain from any allergens and eat a balanced diet from every food group so that the foetus is exposed to these allergens as well.” But evidence suggests that more newborns and young children develop severe allergies that they do not grow out of and this is on the increase. To me this contradicts that statement so where does that you as a parent. If we treat all allergies as toxins that have the potential to compromise the immune system – why would you eat these toxins to start with? pregnancyMore importantly whilst pregnant you would want your immune and digestive system to be absolutely working 100% for you and your foetus.

When you are pregnant your body goes through so many hormone changes that it can intensify allergens. About 6 months before planning to start a family you need to actively sort out any potential threats in the diet. Having a well balanced diet of water, proteins, carbohydrates and fats with a good multivitamin supplement will ensure a healthy and happy pregnancy. You will be clearing out toxins and preparing your immune and digestive systems.  I have treated many women who had problems with conceiving or miscarriage and found that there is a common connection – Candida is very high, PH levels were too acidic, Thyroid underactive and allergies were involved.

The key to everything is MODERATION. Once you start listing down your intake of food on the food charts for a few weeks and using Kinesiology to test we notice how complex the body is. For instance you are testing foods on Monday and Tuesday that are all ok but on the third day it can test negative.  This causes an overload of that particular food on the immune and digestion system trying to process from the day before or even the day before that – it has become OVERLOADED.  This testing gives you control of your health as you  will be able to decipher what needs to be adjusted BEFORE it affects your body instead of AFTER you have eaten – which is too late. Remember PREVENTION IS BETTER THAN THE CURE. Kinesiology testing clearly gives you the tools for food combining and allergy testing.

Peanuts & Nuts

This life threatening allergy is still on the rise and current statistics tell us that 1 in 20 children suffer from this allergy.  This means that at the moment there is 1 child in every classroom affected. By 2020 this will go up to 2 children if we stand by and do nothing. A lot of our food is manufactured in facilities where peanuts, gluten, soya and dairy can contaminate a food even though they are not in the ingredients so this means that you have to disregard 90% of the food sold in our supermarkets. At present your safest bet is to buy only organic but pleasenuts use your kinesiology to check everything.

Our government is not doing enough to uniform the labelling of foods and products like other countries and need to do something sooner rather than later. The short term cost will out way the rising cost to Medicare and Private Medical insurance.

All nut oils will need to be Kinesiology tested as well.  Recently Coconut oil has become very popular and can be found in almost any product – food, skincare, shampoos etc. For some people it suits them but for some blood groups especially if you are Rheses Negative then it can be a potential allergen so use your Kinesiology testing guide to test anything with this in.

Seafood & Fish    

Shrimp and Prawns are the worst as they are the scavengers of the sea and 98% toxic. I’m sorry to be so blunt but cannot emphasis this any more.  Unfortunately our seas have become environmentally toxic. All sorts of toxins are dumped into the sea, whether governments choose to tell us or not, the barrier reef is dying along with other reefs around the world. The whole food chain is compromised through over fishing and culling of the whales and dolphins by Foreign Countries. Farmed Salmon and whole fish are your best option to introduce after an elimination diet of excluding any shellfish or fish. Normally the larger the fish the less toxins it has!

milkdairyMilk & Dairy Products

Milk and Dairy produce such as cows milk, butter, cream, ice cream, different types of cheeses and yoghurt are most probably the commonest known causes of allergies. This may be because 9 out of 10 adults are deficient in lactase, an enzyme in the lining of the intestine that breaks down lactose, that is present in milk and most dairy products. This enzyme is present while babies are breastfeeding but diminishes when weened off  milk. When babies are given formula milk they can become intolerant causing indigestion or colic. Changing from cows milk to soya or goats milk can make all the difference but too much soya can also lead onto another intolerance. Lactose intolerance is common in many African American people.

Wheat Based Grains & Gluten

In the western world our diet includes many wheat based grains and for some one or more of the proteins found in wheat can cause an allergic reaction.  Wheat contains four type of protein : Globulins, Albumins, Glutenins and Gliadins. Reactions to wheat and other cereals are more common in young children and usually they grow out of this as they get older.

Gluten is probably the next common allergen after milk and I believe once you start with one problem each symptom now leads on to the next problem and so on. Gluten is a protein that is found in most grains such as wheat, rye, oats, maize, wheat germ, malt, yeast, spelt and barley and effectively damages the lining of the small intestine over time. Prolonged gluten intolerance can lead to becoming a Coeliac which permanently inhibits absorption of precious minerals and vitamins that the body needs. At present their is no cure for Coeliac Disease and they must keep to a gluten free diet for the rest of their lives.bread

Gluten is present in over 80% of processed foods and beauty products because this protein is used as a filler, binder, syrup and emulsifier to combine ingredients together. Many clients have trouble with this one as they believe they are free from total gluten exposure when they have abstained from it over a long period of time.  You really have to use Kinesiology to test everything that you put in and on your body and not read the LABEL.  Recently changed the labelling laws in Australia in which a glucose syrup which has less than 20mg of gluten does not have to be listed, I quote

“In 2016 the Food Standards Code was changed to remove mandatory allergen labelling requirements for some foods and ingredients derived from allergenic sources. These foods and ingredients have been assessed as safe, because they are processed in a way that makes them suitable for consumers who are allergic to wheat, soy or dairy.  

The products now exempt from the requirement are:

  • glucose syrups made from wheat starch (subject to low limits)
  • fully refined soy oil
  • soy derivatives (tocopherols and phytosterols)
  • distilled alcohol from wheat or whey.

Glucose syrups must have no more than 20 mg/kg detectable gluten to meet the requirements for an exemption from mandatory labelling of wheat.”

What happens if you eat and use in your cooking 6 items in the day that have less than 20mg/kg of gluten.  By the end of the day you would assume that you have 120mg/kg of gluten in your body. How much gluten does your body need before it treats it as an allergen?beer

Beer is made from wheat, rye and malted barley and therefore contains gluten.  Some beers on the market are labelled “Gluten Free” but I would use your Kinesiology testing as sometimes the amount is below the Governments requirements but many beers are kept in barrels that use a gluten containing paste. Wine is gluten free but again kept in oak barrels that may contain residues of gluten from the paste. There are also additives in these products that can cause allergic reactions.


Usually it is the white of the egg that causes the main reaction which you can find in cakes, mousses, meringues, salad dressings and mayonnaise. In my view eggs have only become an allergen since the production of battery hens which has resulted a decline in the nutritional value of the egg. Eating only organic free range eggs makes all the difference. If you suffer with the lack of enzyme, lactase, you have to be very careful with eggs as well. After an elimination diet introducing only one egg a week for a few months is the way to start.


Classed as a pulse or legume and sourced as a high quality protein and providing a healthy balance of vitamins and amino acids for many vegetarians but there is a substance in the bean that can cause many digestion problems. This can go unnoticed for a while but cannot be ignored. Soya beans have become one of the main plants to be Genetically Modified in the US. All pulses, beans, lentils and peas; soya milk, oil, infant formula milk, butters and flour should be routinely tested for their allergy resistance.


Sesame seeds come from a plant that is one of the oldest oilseed crops growing. Allergies to this seed and oil have increased significantly over the years and because it is a relative of peanuts you should also look at tahini paste and vegetable oil.  Sesame can also be found in a lot of non-food items such as soaps, lotions, perfumes, sunscreens, cosmetics, hair care products and bandages. Be cautious of many insecticides, fungicides, lubricants and pet food.


There are two types of Salicylates. The first is a chemical that is naturally occurring in many plants and acts as a pesticide within the plant itself in order for them to protect against disease and fungus, and for insects to survive. Salicylates are found in most fruit and vegetables, herbs, spices, seeds, tea and flavoured additives.salicylates

The second Salicylate is a synthetic drug similar to aspirin and found in pain relieving medication, aspirin, fragrances, chemicals, plastics and pesticides.  When someone has allergies or a severe attack and you cannot pinpoint the immediate source straight away then look at the these foods and chemicals that you have consumed in the last 24 hours.

Unfortunately, the healthiest foods for some of us may also be the most toxic for others.  Many juices can be higher in salicylates than tea or coffee! For a majority of allergy sufferers the salicylates in these foods are highly toxic. A lot of research has also confirmed the link of salicylates with ADHD and ADD in children and mood swings in adults. Hyperactivity, bed wetting, stomach upset and frequent urinating in children can also be a side effect of salicylates.

Foods high in salicylates – citrus fruits, berries, tomato, tomato sauce and mint flavouring

Foods low in salicylates – brussel sprouts, banana, cabbage, garlic, shallots and scallions

Overall the intolerance to salicylates is very confusing and can be hidden and the signs are not easily noticeably.  We are told to eat plenty of fruit and vegetables every day.  But the condition of these foods: where they are grown in the soil and what pesticides are used: whether they are picked unripened and how long they have been in cold storage before they reach our supermarkets can alter the amount of salicylate acid in that food. For instance a tomato that has been picked before it is ripe and stored by the supermarket would be much higher in salicylates than one grown in your garden or sold buy a local farmer picked that morning.

Using Kinesiology to test against your body gives you the tools to help you understand what really works for you and what does not but sometimes understanding your body may not be entirely clear and this is because of the immune system wants to protect your body. For instance you can test a food and it shows that it is okay to eat it on day 1 and day 2 and then on the 3rd day it may not test. This happens when there is an accumulation or combination of toxins ie. salicylates, dairy, gluten etc. that your systems are working overtime to process them. If you leave that food out of the diet for 24 hours you will allow time for your system to clear the existing overload by not adding any further toxins.

Drugs & Medication

Drugs and Medication need a special mention in the Food Allergy Section as this group can be overlooked and easily forgotten as these can be the instigator of many allergy attacks.tablets

Gluten is used as a binding agent and lactose is used to coat many white tablets and capsules. The pretty coloured ones also contain many additives and colourings that should be avoided. So beware! Use your Kinesiology testing skills to check. Sometimes we have to take medication for various reasons so discuss the side effects and if a lesser drug can be used.  By looking at treating the cause and not the symptom gets much better results in the end.

Latex and zinc is used in many band aids and medical dressings and are a constant cause of many skin reactions.

I always test medication along with supplements however the difference is that only a Doctor can manage your prescription and change it. For instance, if you have Type II Diabetes you can still take your medication along with re-evaluating your diet and adding nutritional supplements over a period of time using your Kinesiology testing. Once your Doctor sees that you are managing your health much better your Doctor will be pleased to lower your medication. Keep your  6 monthly check ups and bloods done regularly you and your Doctor will be amazed how you have transformed your life.