Identify and remove (or avoid) chemicals, allergens and toxins in food, air, water, the home or place of work that cause sensitivity reactions ranging from fatigue, mental and emotional disorders to skin rashes, swelling, sneezing and restricted breathing
Common allergy and sensitivity triggers include plant pollen, animal fur, mold spores, chemical products, air pollutants (eg car and tobacco)
Identify and remove allergenic foods and food sensitivities. Identification may best be performed with blood tests and cross reactivity food tests.
Initially, all common food allergens should be removed – including yeast, wheat and gluten, corn, milk and dairy, eggs, soy, shellfish, peanuts, chocolate, food dyes, additives, citrus, beef and peanut. Lectins and nightshade family foods should be removed, especially in auto-immune disorders.
Foods should be removed for 60 to 90 days, as should common sources of chemicals – such as pesticides in non-organic foods and antibiotics and nitrates in non-organic animal foods.
Removal of foods may cause symptoms of addictive withdrawal which may last up to 5 days.
Foods may be re-introduced on a trial basis to examine immune response to possible reactive foods – the reaction, if it occurs, should result within 3 days of exposure to the food.
All foods and environmental factors (such as chemicals and pollens) should be continuously be identified, removed and avoided as part of an ongoing lifestyle
Follow a Rotation Diet involving eating a variety of different foods and eating the same food only once every 4 day