As individuals our reactions to common substances vary. Pollen, for example,may make some people sneeze but not affect others. Some foods which are easily digested by one person may cause another person discomfort and unpleasant symptoms. Likewise some fabrics or chemicals may aggravate one person but not another Over time, food and environmental stressors can lead to sensitivities which may cause stress and discomfort in the body.
Allergy Therapy uses muscle resistance testing to identify food intolerances, sensitivities and allergies. By eliminating or reducing foods that the body is reacting to, the body’s stress responses, digestive system and immune system can begin to become more balanced encouraging a return to health. Desensitisation programmes are available for hay fever and other airborne/chemical allergies.
What is muscle testing
A non-invasive method which uses a gentle series of muscle-resistance movements (usually via the arm) whilst placing small sample 'test phials' on to body to help identify sensitivities.
Allow up to 2 hours for the first consultation and 1 hour for a follow up one month later to monitor progress and make any adjustments where necessary.
Helping you to help yourself
If you suspect that you are reacting to a food or substance in an unpleasant way your instincts are probably right. Testing may confirm what you suspect/or show up other foods or environmental stressors. By discovering where the problems lie you can make better informed choices about your diet & lifestyle.
Common Stressors include:
Foods: Dairy, wheat, sugar, yeast, tomatoes, oranges, cor
Pollens, moulds, spores
Petrol & Diesel, formalin chlorine
Food Standards Agency - For Information Only
Food Standard Agency
From 13 December 2014, all food businesses will need to provide information about the allergenic ingredients used in food sold or provided by them. The EU Food Information for Consumers Regulation (No.1169/2011) outlines the new requirements for businesses which are providing food sold prepacked and non-prepacked (loose) such as food sold in a restaurant or takeaway. There are 14 major allergens which need to be declared:
Cereals containing gluten namely wheat (such as spelt and Khorasan wheat), barley, rye and oats
Crustaceans like prawns, crabs, lobster and crayfish etc.
Molluscs like clams, scallops, squid, mussels, oysters and snails etc.
Nuts namely almonds, hazelnuts, walnuts, pecan nuts, Brazil nuts, pistachio, cashew, Macadamia or Queensland nut.
Sulphur dioxide or sulphites (where added and is >10mg/kg in the finished product. Often found in dried fruit and wine)