------------------------------ Date: Sat, 8 Jul 2006 17:24:25 EDT From: brick...@aol.com
I have been trying to reduce the blue moons in my fingernails and was using the mix of vitamins posted except the wrong kind of vitamin E. I switched to the good vitamin E about two weeks ago and it looks like it is helping. I was scheduled to see my DR who wanted to increase my high blood pressure medication two days after using the new vit. E. Both of us were surprised to see my blood pressure was down to 120/60 from 150/100. I am thinking of stopping the medication entirely. Grass pollen triggered an allergy that is hard to stop. I started taking 2 teaspoons of MSM daily for the last 5 days. I bought some awhile back when a post said that was the way to stop allergies. It tasted so bad I did not continue to use it. With GERDS I try to not swallow pills so I mix the powdered MSM in a small amount of water and drink it fast, then I drink a glass of water. The MSM taste seems to last for hours afterward. Anyone know how to take MSM without the aftertaste? Brickey ------------------------------ Brickey- It is possibly not MSM in general but the batch or brand you are taking. I've had some that tasted very bad. I tried a little dry MSM from my present stuff I get from www. beyond-a-century.com and while it doesn't taste good was tolerable and didn't leave an aftertaste. I take it with a lot of herbal powders, amino acids, and a fizzy Cal-Mag powder so I don't really notice the taste but I would think taking it with some juice could cover the taste. Something that works great for me to get rid of the symptoms of hay fever completely is to eat a tablespoon or so of beef tripe every day for 2-3 weeks. It contains polymuccosaccharides that apparently supply what the body needs to heal the tissues so they don't weep, itch, etc. There may be other sources of these saccharides but I haven't researched it. Another approach is to treat the causes of the hay fever, the over-reaction of the immune system due to food allergies, liver malfunction, or adrenal malfunction. Finding food allergies using pulse testing was what worked for me. I'm taking the liberty of reposting Terry's great email on that- Date: Tue, 1 Jan 2002 13:37:16 -0500 (EST) From: Terry Chamberlin <tcj...@yahoo.ca> To: silver-list@eskimo.com Subject: CS>Cluster headaches Ameair said: "A friend just started a bout with cluster headaches. he has found that O2 helps more that the AMA stuff. anyone on here with any experience with these things? any good herbal remedies?" thanks, jim Terry replies: The first thing I always have my clients do who struggle with frequent or regular headaches is to use the Pulse Test to eliminate the high probability of food allergies. MOST of the time, these are present, and are a minor or major causative factor in headaches. Here are the instructions from my literature: 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 (or sensitive to), their pulse increased. So he began testing people by having them monitor their pulse when they ate certain foods. 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 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 one whole minute (rather than 15 seconds and multiplying by four). Then, eat one food that 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), 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 Metabolic Solutions Institute RR1 314 Carleton Rd Lawrencetown, NS B0S 1M0 902-584-3810 voice 413-826-7641 fax service msi...@yahoo.com -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Address Off-Topic messages to: silver-off-topic-l...@eskimo.com The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <mdev...@eskimo.com>
