Dan said,
While I would not use copper, I wonder if adding some
Colloidal Silver to the high dose oral peroxide
wouldn't
be the same thing?
Brooks Bradley once reported that combining CS with
H2O2 was 500-1000% more effective than either one
alone.
Nancy said,
Another way to determine food allergies is to eat one
food after arising, take one's pulse before eating and
after 1/2 hour, sitting until pulse is stable. If the
pulse rate increases by a significant amount, say 10
beats per minute, it indicates allergy.
Actually, its every 15 minutes for one hour,
recording your pulse so you can track it. It tests for
food sensitivities, not just allergies (toxicity, hard
to digest, body not in the mood, etc.).
Here is the section regarding the Pulse Test from my
brochure,
"Nutritional Insights".
FOOD SENSITIVITIES:
Probably more than half the people in this country
experience food allergies/sensitivities to one degree
or another. Actually, the term, "food allergies" is a
misnomer, because the body reacts to various food
substances for more reasons than allergic reactions
(hence the word, sensitivities).
When you think of allergies, you generally think of
sneezing, runny nose, watery eyes, etc. But allergies
mimic every known disease. The late Dr. Arthur Coca
discovered that when people ate foods to which they
were allergic, their pulse increased. So he began
testing people by having them monitor their pulse. One
woman who came to him because of her hay fever
symptoms weighed 300 pounds. When she stopped eating
the foods the pulse testing had indicated she was
sensitive to, she began losing weight at an amazing,
even alarming, rate. She hurried back to Dr. Coca and
he told her to wait and see what would happen. When
her body reached a healthy weight level, she stopped
losing weight. Dr. Coca concluded that her body's
reaction when she ate foods to which she was sensitive
was to accumulate and retain them as fat.
Another of Dr. Coca's patients found that their
diabetes symptoms disappeared and they were able to
discontinue taking insulin, and still another patient
found they no longer exhibited symptoms of epilepsy.
Obviously, these examples are abnormal; food
sensitivities cannot be held responsible for more than
a small percentage of diabetic or epileptic
conditions, but there are other symptoms associated
with food allergies, such as low energy, which are
more common than normally thought.
In his book, "The Pulse Test", Dr. Coca explained
that, when you eat something to which you are
allergic, or even something which your body is
sensitive to and has trouble metabolizing, your body
will begin to struggle with that food or substance,
and your pulse will increase.
To use the pulse test to determine which foods you
should avoid, the test should be conducted first thing
in the morning, when you have first arisen, before
eating or drinking anything. The reason for this is
because your body will have had the night to clear
itself out of the last food you ate. You should be
fully awake. First, sit down for a couple minutes, so
that your pulse is a sitting pulse. Then, take your
pulse for a whole minute (rather than 15 seconds and
multiplying by four). Then, eat one food which you are
suspicious of being an allergen. That's one food, such
as a hard-boiled egg, or a glass of milk, or an
orange, etc. Bread is not one food, it contains wheat,
eggs, milk, yeast, etc., so you could not accurately
determine which item you were reacting to.
After eating the one food, take your pulse every 15
minutes three times (Say you eat the food at 7:00 A.M.
You would take your pulse at 7:15, 7:30 and 7:45),
always sitting for a minute first so you are always
taking a sitting pulse, and always for a whole minute
for best accuracy (if you are testing a child who will
not hold still long enough, use the 15 seconds
method). Eat nothing during that hour, and if your
pulse quickens to more than 92 beats per minute, your
body is reacting to that food, and you should consider
omitting it from your diet. You should test only one
food each morning for the testing to be the most
accurate.
The most common food allergens to consider testing are
chocolate (number one food allergen), milk (test whole
milk, 1% or 2% milk and non-fat milk separately),
wheat (test wheat germ or cooked whole-wheat
berries/seeds), citrus fruits, strawberries, etc.
Also, make sure to test the foods you eat the most
frequently and the ones you have strong or frequent
cravings for. Addictive allergies are very common
(having an "addiction" to the foods you are the most
allergic to).
If you discover reactions to certain foods, you may
still be able to eat them if you allow five or more
days to go by before eating them again, and if you do
not over-indulge (pig out) when you do eat them. If
you have allergies to various non-food substances
(dusts, pollens, etc.), you may find that after you
omit the allergen foods from your diet, your
sensitivity to these non-food substances will decrease
or disappear.
Terry Chamberlin
__________________________________________________________
Find your next car at http://autos.yahoo.ca
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