Ronnie and Olga Turner are practicing at 4 Kilmacud Road, at the Stillorgan Shopping Centre.

Find the AIB bank, and beside that the Magic Chef. We’re in offices over that.

If you’re coming on the M50, it’s exit 14 and follow the signs for Stillorgant. Exit 14 is one exit south of Dundrum.

Clinic is open only Thursdays, Fridays and Saturday mornings.

For telephone appointments ring 003531 2893147.

To have a food allergy test done, you simply phone and make an appointment.

Telephone 012893147.

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EXAMPLE OF A FOOD ALLERGY REPORT.

(This is a comprehensive food allergy  test )

         ALLERGY FOOD REPORT   no 740

Date: 7 10 2006_________Test No___ 740

Name: _________________________

Address: 

GENERAL DIAGNOSIS - UNDERSTANDING YOUR REPORT FORM

Your’s blood cells are challenged by scientifically prepared concentrates of
various foods and other well-known allergens.
When you are allergic it affects your health on many levels – physical, mental and emotional.

The problem is, allergies are often masked and are damaging you daily, totally unseen. Just because you are allergic to something doesn't mean you will show dramatic signs of reaction.  In fact, there's every chance you are sensitive to the very foods you eat most of!   It's only when you find out the things you are sensitive to and cut them out that you'll realize how badly you are affected.

We have examined your blood scientifically to find out EXACTLY what sensitivities you have.  When your body is defending itself against allergies, a high level of certain chemicals and hormones, especially cortisol, are produced.  Cortisol as stress hormone makes your immune system suppressed and you are acceptable for infections, increase your weight, make you tired because of adrenal gland overworked. Over the time you can develop different problems like; hay-fever, asthma , skin rash, eczema indigestion, bloating, constipation, IBS, joint problems, mental fog, chronic fatigue syndrome like, muscle aches, chronic itch, chronic anemia, infertility.

 Histamine is responsible for airways spasm, skin rush blood pressure drop and lot of very dangerous reactions if the allergies are very strong. The degree of your allergies is on a SCALE OF 1 to 4 (4 being the maximum sensitivity).

Alternatively, the degree of reaction is 25%, 50%, 75% or 100% or 1, 2, 34,

We are recommending to you to cut off offending items TOTALLY OUT of your diet, at least for a trial period of 8 weeks.
If you are improving during that time it means something!
If you get worse when you re-introduce the forbidden items. That’s certain proof of the harm they are doing to you

ALLERGY FOOD TEST RESULTS:
1. Wheat:   100%      this is a very common sensitivity, and a difficult
one to avoid.  Bread is of course completely out.  But watch out for wheat
hidden in a wide variety of other foods, unsuspected by the unwary.  So during the six weeks of trial avoidance, you have to be very strict, or the experiment just won't work properly!
Avoid: Bread, flour, wheat germ, breadcrumbs, pastry, cakes, cake mixes, biscuits, baking powder, pie, fillings, sausages, durum pasta, pate, sauces, crisp breads, batter, chutney, pickles, custard, cocoa, some instant coffees. NB: Watch for the wheat based drinks, e.g. whiskey, gin, vodka, lager and beer. Remember also the breakfast cereals,
many of which have wheat. Wheat allergies endured for many years
can cause Irritable Bowel Syndrome, Coeliac Disease, Osteoporosis and
Schizophrenia in young people.  Wheat allergies are seldom alone. There are usually other food allergies going hand in hand.
 

2. Soya:  75%    this is a frequent allergen, and difficult to
avoid. Soya nowadays is in a lot of processed foods.  It is used as a
bulking agent and also as a spice.  In one thousand allergic people, 130
people are usually found to be Soya sensitive. Beware of Soya milk, Chinese food and tofu. If vegetarian and allergic to Soya, it is very difficult to get proper
protein without chicken, meat, egg and fish.
 

3 Maize 75% Corn has become a frequent additive in many processed foods
and it is in fact difficult to avoid unless you avoid anything out of a box
or tin. Beware especially of corn flour, cornstarch, maize starch, corn or maize oil, beers, aspirin and other tablets, baking mixes, margarine with corn oil, some brands of peanut-butter, salad dressings, sausages, beans and peas from cans, sauce mixes, crisps, instant teas, creamed soups, tortillas and corn snacks, gravy mixes and cubes, imitation cream, corn flour and maize flour, sweet corn, sweets of all kinds, glucose syrup, popcorn, stuffing, chewing gum.

4 Hazelnut 25% This is actually a frequent allergy in worldwide testing.  Fifteen percent of people who are allergic react to hazelnut, some violently.  It can be contained in a wide variety of sweets, confectionery and cereals. If you are allergic to hazelnuts, you are usually sensitive to other nuts, such as peanuts, almonds, Brazil nuts, etc.
 

 5 Peanuts    25% this is actually quite a frequent allergy in worldwide testing.  Fifteen percent of people, who are allergic, react to peanuts, some violently.  It can be contained in a wide variety of pub snacks, sweets, confectionery and cereals. If you are allergic to peanuts you are usually sensitive to other nuts, such as hazelnuts, almonds, Brazil nuts,
 

6 Milk: none this is a very common allergy, and difficult to avoid.
 Cow's milk is contained in a very wide variety of foods.  Thirty one percent of allergic people react to milk, and thirty-four react to cheese. During the six-week trial avoidance, you need to be very strict, or the experiment will not work. You may have intolerance to the protein in cow's milk. There is also the possibility of lactose intolerance. The body may be lacking in the enzymes necessary to digest lactose, the sugar occurring naturally in animal milk. Avoid strictly: cow's milk, condensed milk, malted milk, cream, cheese, butter, chocolate, toffee, fudge, creamed sauces, custards, cakes with milk added, ice cream, bread (made with milk), fish in batter, powdered milk, whey, salad dressings, yogurt, baby cereal made with milk, rusts containing milk, most margarines.  Beware also of sweeteners, medical capsules and monosodium glutamate, which have lactose as filler. During your trial avoidance period, it's as well to avoid goat's milk, in case there is lactose intolerance.  You can test yourself later with goat's milk.
                             
7 Eggs:  none this is quite a common allergy, and hard to avoid.  Some 30% of allergic people react to eggs.  It is contained as an additive in a huge number of foods. For the purposes of your trial avoidance period of six weeks, you must STRICTLY AVOID all traces of egg. Avoid eggs of all kinds. Beware of: Cakes and pastries, custards, icing, soufflés or ice cream, pasta made with egg, beef and hamburgers, malted drinks, sausages, meat loaf, fish cakes, egg glazes, soups, sauces, albumen (egg white), marzipan, Yorkshire pudding and batter mixes, quiche, meringues, mashed potato, lecithin enriched margarines.
 

8. Cod Fish none this is quite a common allergy.  Seven percent of allergic people react to cod fish. Beware of fish oils, cod liver oil. Usually these allergies are not very strong, but they have been found in worldwide tests to exist and cause systemic problems. You can have the following sensitivity levels: 25%, 50%, 75% or 100%.
 

9. Tomato none Five percent of allergic people react to tomato. Tomato and tomato juice is added to very many processed foods, in hidden forms. Ketchup is an easy one to spot, but there are others such as pizzas, sauces, Italian foods, etc…
 

10 Orange: none this is a strong hidden allergy.  Some 17% of allergic people react to orange.  Beware of oranges, orange extract in confectionery, sweets, sauces, processed foods, etc. Anyone who is allergic is basically poisoned by infections, viruses, pollutants, moulds, fungi and other "foreign body" toxins in the system. The more poisoned your system becomes,
the more your immune system reacts, with "allergic type" reactions. Rheumatoid arthritis for example, is really the immune system, over excited by excessive toxicity, manufacturing antibodies against its own body tissues.
You need a good detoxify course  of 8 weeks     based on  avoiding  allergic food  to desensitize your system and make you less  sensitive to the triggers at present causing your health problems. After 8 week you should come for retest, to   have idea which food   you cane reintroduce, this is very important if you have allergies which strength is 100%, and 75%.

Allergies of 50% and, 25% you can start to eat    food after 8 weeks without retest.

 NB:  The strength of the allergy reaction reported on your test is not a guarantee that you won’t react more strongly to some of the items in the future.  More exposure can lead to more reactvity.  The degree of sensitivity is to be taken as a general indication.

 ABOUT FOOD ALLERGIES

Food allergies are difficult to discern. Although there is a difference between food allergies and intolerances, they both cause health problems in susceptible individuals. A wide range of symptoms can manifest from foods. The respiratory system, the immune system, and the digestive system can all be affected. Any food or additive can theoretically cause problems in certain people. Even rice can be troublesome for some. Listed here are articles that address different foods.Common mild allergic food reactions would be red, itchy skin with hives or eczema (also called atopic dermatitis), and another type of itchy skin rash which can be caused by eggs and many other foods. Some of my persons  with mild food allergies have also complained of fatigue or increased nasal irritation.Food allergies are most easily developed when we are young. At this stage our intestines are not fully developed and allow large, complex proteins such as peanut protein to cross into the body. Our young bodies recognize such proteins as foreign and form antibodies against them. This may be why there is a great deal of cow's milk allergy in the US, and soy allergy in Japan, where those milks are fed to infants. We also have pseudo allergys  beacuse of sulfites and i food intolerance  beacuse of lack of enzymes..

What Are sulphites

One in a hundred people is sulphite  sensitive.
Sulfites are sulfur based preservatives that are used to prevent or reduce discoloration of light-colored fruits and vegetables, prevent black spots on shrimp and lobster, inhibit the growth of micro-organisms in fermented foods such as wine, condition dough, and maintain the stability and potency of certain medications.

Sulfites can also be used to bleach food starches, to prevent rust and scale in boiler water that is used to steam food, and even in the production of cellophane for food packaging.

Products That Contain Sulfites
Sulfites can occur naturally in foods or are added to enhance food products. Sulfites are made naturally during the fermentation of wine. There is a variety of foods that contain sulfites. Some of them include baked goods, soup mixes, jams, canned vegetables, pickled foods, gravies, dried fruit, potato chips, trail mix, beer, wine, vegetable juices, bottled lemon juice, bottled lime juice, tea, condiments, molasses, fresh or frozen shrimp, guacamole, maraschino cherries,  There are six names used for sulfites: sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite, and potassium metabisulfite. Sulfites, bisulfites, and metabisulfites are all dry chemical forms of the gas, sulfur dioxide.

Certain foods are often erroneously blamed for being allergic foods. Rather than being allergic they have naturally occurring histamines within the foods themselves. Examples of foods with natural histamines are wine and chocolate.Study revealed that only one out of every 500 people who thought they were    allergic to chocolate actually tested positive. Because people complain of headaches and migraines after eating chocolate, they assume it is an allergic reaction. These reactions may be due to a food intolerance or sensitivity not an actual food allergy.It is also possible that adverse reactions could be caused by ingredients added to chocolate during processing, such as corn syrup, milk, soy beans, lecithin, gluten, and nuts.If you are sensitive to one or more of these foods, you might get an itchy rash or a headache after eating them. But if you were tested, your doctor would probably not find any allergic skin or blood results. The exception is wine, some of which is made with preservatives called sulfites and can cause rare but severe allergic reactions. (That's why on wine bottles you see warnings about whether or not the wine contains sulfites.) Classic food allergies include allergies to milk, soy, egg whites, shellfish and peanuts.

Many Foods Contain Histamine Or Cause The Body To Release Histamine

Histamine Rich Foods Include:anchovies , avocados beer canned food cheeses sidar  fermented food fish herring jams  mackatel meats salami sardines sossages tuna tomato vermith wine YEAST , yogurth

Histamine is a natural substance produced by the body and is also present in many foods. It is released by the body during times of stress and allergy. And an allergic response, an allergen stimulates the release of antibodies, which attach themselves to mast cells. When histamine is released from the mast cells it may cause one or more of the following symptoms:

Eyes to itch, burn, or become watery

Nose to itch, sneeze, and produce more mucus

Skin to itch, develop rashes or hives

Sinuses to become congested and cause headaches

Lungs to wheeze or have spasms

Stomach to experience cramps and diarrhea

This chemical (vasoactive amine) is able to create such havoc with the many body functions because it is contained in almost all body tissues. 

The release of histamine can be induced by almost any allergen.