There are major reasons for this exponential rise in food reactions. First, our immune system is increasingly challenged by the presence of chemical and energetic pollution in the environment. Next, our massive consumption of convenience foods has rendered large segments of the population deficient in minerals and vitamins, which would otherwise have helped protect them from sensitivity reactions. Finally, the packaged foods on which most people live these days are chock-full of the foods highest on the reactive food list: milk products, wheat and other grains, junk fats and chemical additives. As a result, the body’s enzymes, whose job it is to digest milk products and grains, and protect it from chemical pollution, have become gravely over-taxed.
People become addicted to a food to which their body reacts negatively without realizing that it is the very act of eating this food that has caused their addiction. Let me explain.
When you are sensitive to a food or chemical, you react negatively to it on first contact. But if you eat or drink it again and again so that you are continually exposed to it, this negative reaction, together with the symptoms it produced, become ‘masked’. It’s like the alcoholic who feels okay so long as he has a drink in his hand. Then, when alcohol is withdrawn from him, he goes ‘cold turkey’ and feels terrible.
When you stop eating a food to which your body reacts negatively, WHAM – you get withdrawal symptoms. When you decide to go cold turkey – that is, to stop eating this food – you can experience uncomfortable withdrawal symptoms similar to those of the alcoholic deprived of his ‘fix’.
Most of these cold-turkey reactions pass quickly and they emerge feeling surprisingly light and well. Experts in clinical ecology insist that alcoholism and food reactions share a common cause, common triggers and a common biochemistry. Eliminate foods to which your own body is sensitive – those your body hates – and cravings and addictions disappear.