The object of breaking the Anti-Allergy Program is to gel back onto the Metabolism-Balancing Program, or as close to it as your allergies allow, and to stay on it for the rest of your life.

After ninety clays on the Anti-Candida/Anti-Allergy Program it’s time to reintroduce the allergenic foods to see if you’ve lost your sensitivity to them. There’s a 95 per cent chance that you will have. Start by getting your doctor or naturopath to supervise the reintroduction of foods. Have only one of your allergenic foods and wait for two or three days to see what happens. If you don’t get a reaction in that time move onto another food from your no list. If you do get an adverse reaction wait for the symptoms to abate before, trying another food and stay off the food you reacted to for another month before trying it again.

If you’re allergic to such foods as eggs, milk, malt, corn, beef or coconut try them first. These foods are used widely in manufactured-processed foods and your reaction to them in their whole form will determine whether or not you can eat the manufactured foods (manufactured foods should comprise no more than 5 per cent of food intake). At this point you should consult the food tables at the back of the book pertaining to eggs, milk, corn and malt, to see what other foods contain them.

Coconut oil is used widely in the frying of foods served in retail outlets (chips, etc.) and in confectionery. Read all labels carefully. Any product that contains palm oil or palmoline contains coconut. Beef emulsifiers are used in a wide range of commercially made biscuits, cakes, pies, savouries, etc., so read all these labels very carefully. Beef gelatin is used for making capsules. If you are taking anything in capsule form (even vitamins) assume the capsule to be made of beef until categorically proven otherwise. It pays to phone the capsule manufacturer if you’re unsure.

By testing the whole food first you get an accurate idea of how you’re going to react to anything that contains it. If you don’t test them first you’ll never really know what you’re reacting to when you eat the other foods. It is most important that you never test yourself on a refined version of the whole food. The refined foods are quickly absorbed and rapid absorption can retrigger allergies. To explain: if you are allergic: to wheal (very common) you should begin by eating only wholemeal bread, not cakes, biscuits or crackers. Remember, the more slowly if is absorbed, the less likely you are to develop a reaction to it. Also, the refined version of while flour is bound to have chemical additives and it could well have been the chemicals (flavourings, colourings and preservatives) that, precipitated the sensitivity in the first place.

To further slow the absorption rate put butter or oil on the bread. If it is an unrefined food such as beef, fish, chicken or a vegetable that you were allergic: to, stir fry it in a wok (Chinese style) to begin with. The fat will further slow the absorption of the food. On no account use tinned, cured or any form of processed meats. They are refined and full of chemicals. (The only exceptions are tinned tuna, salmon, sardines, herring and mackerel if you do not have an allergy to them).

It is essential not to start eating your former food allergens in a tired, depressed state, or after an illness of any sort. Especially after hepatitis or glandular fever. Should you come clown with ‘flu or a related illness and suddenly develop a craving for the once allergic food, resist it. Avoid it like the plague, drink water instead and keep drinking it until the craving abates.

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