>
> The following is from Lazy Person's Guide to Better Nutrition by
> Gordon S. Tessler, Ph.D.  It explains the connection between allergy
> and the inability to lose weight and how some foods that are common
> allergens make you sensitive to other allergens (pollen, etc.).
>
> Food allegies have become a major problem for many Americans.  The
> dictionary definition of an allergy is "a heightened sensitivity to a
> substance."  These "substances" are called allergens  and provoke
> allergic reactions.  Some allergic reactions are mild and sbutle such
> as slight headaches, fatigue, anxiety, depression, respiratory
> infections, light headedness and weight gain.  A sensitivity to a food
> often inflames the issues of the body, adding extra pounds due to
> fluid retention.  Consequently, no matter how little an allergic
> person eats, he may not lose weight.
>
> According to pioneer nutritionist, Dr. Bernard Jensen, 29% of all the
> food we consume in the United States is wheat based and 25% is milk
> based (milk, cheese, cottage cheese and butter).  Since more than half
> the food we eat is derived from only two sources, it is no wonder that
> many of us continue to experience sensitivities to these foods.  Dr.
> Jensen describes allergies by saying we have become "wheat logged",
> "milk logged", and "citrus logged."
>
> Milk
>
> Milk is a food which produces excess mucus, congesting the lungs and
> making breathing difficult.  Some allergic symptoms that infnats
> develop include asthma, nasal congestion, skin rashes and various
> chest infections.  In addition, other less noticeable symptoms are
> irratability and fatigue.
>
> The principal protein in cow's milk is casein, which enables the cow
> to grow into a 1,000 pound animal.  When fed to an infant,
> approximately 50% or more of the casein is not digested.  Partially
> digested protein (casein) in the bloodstream irritates all of the
> tissues of the body, increasing sensitivities to other allergens.
> Although cow's milk is a good source of calcium, many humans do not
> have the ability to absorb it properly.
>
> Wheat
>
> Wheat is very high in gluten, a protein substance. Remember making
> paper mache glue as children?  What did we make this glue out of?
> White flour (refined wheat) and water.  The stickiness of the glue
> results from gluten.  Wheat is the highest of all grains in gluten
> content.  This sticky gluten creates mucus that can clog the bronchial
> tubes and lungs.  Those with severe wheat allergies know what I'm
> saying about gluten, and the rest of you can try an experiment.
> Eliminate wheat from your diet for the next three months, then begin
> eating it again.  Notice any of the symptoms mentioned earlier, as
> well as actual cold symptoms?
>
> How many times have you known someone who just couldn't lose weight
> though they ate very little.  Many of my clients, especially women,
> drop those extra pounds as soon as they eliminate wheat from their
> diets.
>
> Oranges
>
> Oranges are the third most allergy producing food in the United
> States.  Because they are usually picked green, sugars and citric acid
> are not permitted to mature properly.  Green citric acid is very acid
> forming and this strong acid could damage both the stomach and the
> kidneys.
>
> Oranges are also high in alanine, an amino acid which can deplete
> lysine, another amino acid.  Lysine seems to be connected with the
> immune or infection fighting mechanism of our bodies. Viruses such as
> cold sores and genital herpes improve when large doses of lysine
> (2,000-4,000 mg. a day) are administered.  Perhaps the overuse of
> oranges and orange juice since early childhood has actually reuced our
> resistance to viruses despite the Vitamin C content.  Many people are
> sensitive to citrus, especially oranges, and don't even know it.
>
> Resistance
>
> I recommend that most Americans remove wheat, milk, and citrus from
> their diets in order to regain and rebuild their resistance. Health is
> a matter of resistance.  If six people worked in an office and one of
> them had a cold, what do you suppose would happen?  Some would "catch"
> the cold and some would not.  Why?  All were breathing the cold germs,
> so the germs aren't the cause of the cold.  The reason some got a cold
> and some didn't was--Resistance.  The stronger your immunity to
> infection, the healthier you feel.  When allergy testing is given to
> people with low resistance, they will be "allergic" to many foods,
> including wholesome ones.  Any food can be a potential enemy or stress
> to someone with low immunity.  Tiredness and fatigue are initial signs
> of lowered resistance.  The removal of wheat, milk and citrus aids
> your body in raising resistance and lowering over-sensitivity.  Try it
> for three months and see!  After strength is regained, adding a small
> percentage of these substances won't harm you.