The onset of this predominantly negative period of withdrawals is usually identified by the patient and all concerned as the “onset of the present illness.” This phase of the disease may be preceded, however, by a prolonged period of hyperactivity or other stimulatory symptoms. Even after the withdrawal reactions have become predominant, the individual may still experience periods of elation and stimulation, although less and less frequently.

The negative states, or withdrawal levels of reaction, cover a wide gamut of human ill health. They span both mental and physical diseases, since in actuality these are not distinct, totally separate entities, but rather parts of the same overall spectrum. Because of the many and varied symptoms involved, patients with such withdrawal reactions are frequently tagged “neurotics” by their physicians. Many physicians lack the theoretical framework within which to understand this disease.

In the following chapters, five common problems associated with food and chemical susceptibility are reviewed: headache, arthritis, fatigue, “brainfag,” and depression. Many other common or rare illnesses, however, can be associated with withdrawal reactions. It might be helpful, therefore, before proceeding with specific cases, to review the kinds of withdrawal reactions frequently seen by a clinical ecologist.

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Even if you cannot smell these gases, there are ways to detect their presence. If the refrigerator runs constantly, for instance, this may indicate the loss of refrigerant gas. So, too, does a gradually decreasing frosted surface. If a person reacts to food stored or frozen in the refrigerator and does not react to the same lot of food prior to freezing, this is a sign that refrigerator gas may be the health culprit.

The same compressed gas is commonly used as a propellant in spray cans containing insecticides, perfumes, hair sprays, and other cosmetics. Many of these substances can cause health reactions themselves, and so, when he uses these spray cans, the susceptible person is hit by a kind of “double-barreled” barrage. Certain types of foods are also dispensed in pressurized cannisters, especially toppings.

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If IgE is at the root of eczema, then the question of how the allergens reach the skin arises. This is a matter of great medical controversy, but there is growing evidence that what goes into the mouth can produce a reaction in the skin, and that food is an important factor. Allergens which are inhaled and absorbed into the bloodstream may also play a part, and airborne allergens that land on the skin could contribute to the problem, along with contactants in clothing, creams and cosmetics.

However, allergens are often only part of the problem. General irritants, such as detergents, are also thought to be important, and these can bring on eczema in the sensitive individual.

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Therefore, taking tablets with one vitamin only in them is not recommended. For example, women who take vitamin B6 only, for premenstrual tension and fluid retention, are in danger of overloading their bodies with this vitamin and developing an adverse reaction to it if they continue this practice on a long-term basis. Whereas those who take vitamin B6 in conjunction with all the other B vitamins and all the minerals will not develop an adverse reaction unless, of course, they are allergic to the binders and fillers in the vitamin tablets.

Formula Six obeys a vital law of nature which states that all nutrients must be taken together and in correct ratios. Examples of the principle of balance abound everywhere in nature. Oxygen is a prime example. We know that oxygen is essential for the maintenance of life and that if the cells of the body are deprived of oxygen for a few seconds they begin to die. However, too much oxygen can be detrimental to life and for this reason nature has balanced the oxygen in the air we breath with another gas—nitrogen. In fact oxygen makes up only 20 per cent of the air we breath, the other 80 per cent is nitrogen and if the levels of oxygen in the air creep above 20 per cent problems of toxicity begin with symptoms of chest pain, nausea, vomiting, malaise, fatigue, numbness and tingling of the fingers and toes. If the oxygen levels increase further the alveoli cells of the lungs will become so overloaded they will collapse and die just as they would wither and die if they were receiving too little oxygen (suffocation). Should oxygen levels in a premature baby’s incubator climb above 40 per cent the baby will develop retrolental fibroplasia, a condition which will cause it to go blind. Small amounts of hydrogen gas can cause severe acidity in the body but combined with oxygen in the correct ratio it provides US with life-sustaining water. Chlorine is a poisonous gas yet combined with sodium provides us with common salt.

We can therefore see that even the most essential life-sustaining elements of this earth can be toxic unless they are balanced in the correct ratio with other elements … and so it is with vitamins and minerals. Don’t be deterred from taking vitamin and mineral supplements by those who are trying to build a case against them, because the same convincing case could be built against oxygen if nitrogen was never mentioned.

Formula Six saves you the effort of trying to balance your vitamins and minerals in their correct ratios which you would have to do if you were taking them in a single tablet form.

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Fasts and crash diets cause sudden fat and lean tissue loss which, in turn, suddenly liberates DDT and the other chemicals into the blood in large quantities. Because there is a dearth of vitamins and minerals in the blood of the crash dieter the toxic chemicals are not neutralised and can therefore irritate the delicate tissues of the kidneys, urinary tract, brain, liver and, of course, the white blood cells. The latter giving rise to allergies in those genetically predisposed.

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A. Animal protein (red meat, veal, fish, eggs, cheese) contains all the essential amino acids and many of the essential minerals in easily absorbable form. Soya beans and lentils also contain these essential amino acids but it’s harder for the body to digest and absorb them as they also contain chemicals called trypsin inhibitors, haemagglutinins and phytates. The trypsin inhibitors reduce the action of the protein-splitting enzyme trypsin, the haemagglutinins line the wall of the intestine and slow down protein absorption and the phytates reduce mineral (zinc especially) absorption. These chemicals can have their actions negated if the legumes are sprouted, fermented or cooked slowly over a prolonged time. (Bear in mind, however, that fermented foods are prohibited on the Anti-Candida Program.) Most busy city people don’t have time to sprout or ferment beans and lentils.

Many of the vegetarians I’ve treated who have been on Stage 7 macrobiotic diets have been zinc deficient. It is zinc deficiency that is responsible for the feelings of light-headed detachment they so frequently experience. These symptoms disappear when supplementary zinc is taken. Unfortunately, many vegetarians believe this light-headed detachment to be the beginnings of esoteric ascension and so continue their very restrictive diets.

Legumes and grains are low in zinc (meat is rich in zinc) and devoid of vitamin B12. Vitamin B12 is found in animal products only and those on strict, vegetarian diets (vegans) are in danger of developing deficiencies in these two essential nutrients. Lacto-vegetarians (those who include milk and cheese in their diet) are less likely to be B12 and zinc deficient. Lacto-vegetarians (those who eat eggs as well as dairy products) can enjoy superb health if they complement their diet with a complete multi-vitamin and mineral formula, brewer’s yeast, kelp and spirulina. Lacto-and lacto-ovo-vegetarians should not have their eggs and dairy foods at the same meal as grains, soya beans, lentils and other legumes. The phytates in the legumes block the absorption of the minerals from the eggs and daily products. Sprouting and fermenting legumes and grains neutralises the phytates. Cheese and egg sandwiches are fine if wholemeal leavened (yeast-fermented) bread is used.

Many vegetarians don’t salt their food and are usually salt deficient. Salt and minerals zinc, calcium, magnesium and manganese are needed to make hydrochloric acid in the stomach. Hydrochloric acid is needed to digest protein. Animal protein will sit heavily in the stomach if there’s a hydrochloric acid deficiency. An animal protein deficient diet helps to produce a hydrochloric acid deficiency. To break this vicious circle take a hydrochloric acid tablet just before eating animal protein. I find Digestivezyme by Bioglan gives the best results.

Hydrochloric acid is needed for us to absorb iron. Iron is more plentiful in red meat and more easily absorbed from it than from vegetables or grains. Iron deficiency anaemia is common among female vegetarians. Thirty per cent of the population lack the enzymes necessary to convert vegetable protein into animal protein inside the human body and there’s no way of knowing if you’re in that category until you turn vegetarian.

Q. Won’t eating meat make me aggressive?

A. There is no scientific data to support this claim. Eskimos are predominantly meat eaters. They are a friendly people and wars among them are rare. Hindus, who are vegetarians, are not any more peaceful than the Eskimos. It is true that wolves, lions, tigers are meat eating and aggressive and that rabbits, cows and horses are vegetarians (herbivores) and easily domesticated. No, you probably would not leave a lion to mind a baby. But would you leave a rabbit to mind a lettuce?

Q. If meat is so good for you, how come all the statistics show that vegetarians are healthier than most meat eaters?

A. The statistics are misleading. Most of the vegetarians cited in these studies were from certain religious sects who, in addition to not eating meat, didn’t smoke, drink alcohol, take drugs or keep late hours. There is no doubt that such abstinence contributed to their good health. The meat eaters, conversely.’ were lumped together in one category. Alcoholics, smokers, drug addicts, down and outers, over-indulgers and fast food addicts were all lumped together as meat eaters, the inference being that meat eating was the reason for their poor health. Had the comparison been drawn between vegetarians and those meat eaters who didn’t smoke, drink or take drugs, didn’t stay out late at night or eat fast food and who took regular exercise and got plenty of rest, the statistics would have told a different story. In my experience meat eaters of this ilk are stronger and healthier than the average vegetarian.

Vegetarianism is fine if you have the time to prepare the food properly, to make sure that meals have a balance of all the essential amino acids; you live in a warm climate; and you are not under stress. Yogis and people living in ashrams survive happily on a vegetarian diet. Those working forty-plus hours per week, in temperate zone winters, who have all the stresses and time constraints of big city life, don’t fare as well.

Most of the vegetarians I have treated have diligently prepared their balanced meals for the first one or two years, after which time constraints seem to get the better of them and they start cutting corners. Because it can take a number of years for vitamin B12 deficiencies to develop it is hard for them to accept that an established lifestyle is the cause of their problem.

From the allergy standpoint, the lack of variety in vegetarian diets can lead to problems in those who are genetically predisposed to allergy. To get the essential sulfur amino acids, vegetarians have to eat cheese and eggs every day. This can lead to over-exposure to these foods. By eating meat, fish and poultry, the sulfur amino acids and minerals are obtained from a wider source and there is less chance of developing food allergies.

The Anti-Candida/Anti-Allergy Program can present a significant problem to vegetarians. Cheese is not permitted on the Anti-Candida Program and eggs are a common allergen. If you’re on the Anti-Candida Program and are allergic to eggs you have to include fish in your program. You’ll become malnourished if you don’t.

Q. You recommend the eating of liver, but isn’t liver full of toxins?

A. North American and European liver is. The toxic content of Australian liver is miniscule by comparison with overseas liver and is far outweighed by nutrient content. North American and European pastures are contaminated by acid rain and acid snow. Australia, with its small population, small industrial base, and its vast grazing areas and small rainfall, doesn’t have this problem. Furthermore, the open range is not aerially top dressed. Australian pastures are clean.

Northern hemisphere stock is barn/stall fed on growth hormones and grain fodder. The grains have been sprayed with herbicides and insecticides. Hormone and spray residuals end up in the liver and fat of the meat. Grain-fed stock produce marbled meat, meaning the fat is evenly disseminated through the meat making it soft and easy to chew. Range-fed beef is lean on the inside with the fat on the perimeter of the cut. Nature sends the liver toxins to the fat tissue for storage. Being a very inert tissue, the toxins can do less harm to the body while sitting in the fat. Eaters of range-fed meat can trim the fat, and what little toxins there are in it, off. Range-fed livers are clean in comparison to stall-fed. Everything you read about the toxins in meat and liver is true for the northern hemisphere, barn-fed animals. The book you read it in was probably written in the northern hemisphere.

However, Australian poultry is force fed, so I wouldn’t recommend you eat chicken, duck or turkey liver. Americans and Europeans claim range-fed Australian beef is too tough. This is the price we pay for cleaner meat, and is that so bad? All that chewing tones up the facial muscles so they can resist the pull of gravity and keep us looking younger for longer. You need liver on the Anti-Candida Program to get minerals you were previously getting from the yeast in bread. Lamb’s liver is best but no more than twice per week as it’s very rich. Calf’s liver may be eaten by those without an amine sensitivity.

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To make the program easier to stick to, each meal option has its own specific recipe. You must use the low or negligible salicylate and amine options for at least the first four weeks.

Cheese, dried fruit, grapes, bananas and melons must not be eaten. All other fruit must be excluded for four weeks. Milk must be excluded for six weeks. Pregnant women and international flight crew are to stay on fruit (but no melons, bananas or grapes).

Immediately on rising, before doing anything else, drink the appropriate number of glasses of clean water. Wait 0,5-1 hour before eating breakfast. See the tables for appropriate water consumption laid down in the Metabolism-Balancing Program. Tap and soda water, although acceptable on the Metabolism-Balancing Program, are not acceptable on the Anti-Candida Program, unless they have been thoroughly filtered. Drink another glassful 1-1,5 hours after breakfast.

The adding of glucose to the water, which is acceptable on the Metabolism-Balancing Program, isn’t acceptable on the Anti-Candida Program. This program’s prime objective is to starve as many Candida yeast plants as possible, and these plants can draw sustenance from glucose. By the time you start the Anti-Candida Program, your body will be used to the increased fluid intake which began on the Metabolism-Balancing Program, so the glucose won’t be as necessary.

Drink only fresh spring water (home-delivered) or mineral water from a recognised spa. Commercially made mineral waters are derived from tap water. Try to get ten to fifteen minutes’ deep breathing exercises done between the drinking of the water and breakfast.

Many Candida sufferers are chemically sensitive and find that the vaporised chlorine of a hot shower can aggravate their symptoms. Make sure the air extractor is on or the window is open, and run the hot shower for two to three minutes before getting in. This will clear the chlorine vapour that’s released with the initial burst of hot water. Many people blame what they ate for breakfast for the symptoms caused by their morning shower.

While on this program it pays to shower before breakfast. While in the shower rinse the Nystatin powder around your mouth, swallowing it bit by bit. Use the early morning water to wash down the Lactobacillus acidophilus capsules and, if you arc using them, the Nystatin and garlic capsules/tablets. If using Nystatin powder, use a little water to help dilute it and rinse it around your mouth before using the rest to wash it down.

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The way in which long-distance runners tend not to feel sprained and inflamed ankle and knee joints until after the race is an example of how naturally released cortisone works. Similarly, footballers tend not to feel bruises until after the match. In both cases stress has abated after the sporting event and cortisone levels have returned to normal, no longer being high enough to act as a buffer against pain.

Nature never intended cortisone to stay in the blood any longer than the time of the stress, nor were we designed to endure prolonged stress. When high levels of cortisone are in the blood for too long, major imbalances in the metabolism develop. If unchecked, these metabolic imbalances become irreversible and the cells become addicted to or dependent on the cortisone.

The use of cortisone drugs for the treatment of allergies, particularly asthma, eczema and arthritis, will produce these major metabolic imbalances if used for too long.

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Failure to lose weight on a weight reduction or slimming diet is a common sign of food sensitivity, possibly due to fluid retention.

I Lose and Gain Weight Sharply

Some people with food sensitivity have very erratic weight patterns, with sudden sharp losses and swings in their weight. Some people are capable of gaining or losing several pounds overnight, or during a day. The reason for this is probably fluid gain or loss.

I Have Erratic Mood Swings

Sudden variability of temper and mood – highs and lows, and sudden anger or irritability – is a strong indicator of food sensitivity, although it is also linked to chemical sensitivity. People who become very animated or excitable after a meal, drink or snack (or children who become hyperactive), are often found to be sensitive to a food they have eaten. Sudden vagueness and distance, sudden swings into depression or moroseness also result.

My Symptoms Come and Go

Variability of symptoms is often a sign of food intolerance, rather than allergy. Capricious symptoms that often worsen for no apparent reason, or disappear, are a feature of the disorder.

I Feel Constantly Rotten and Exhausted

Feeling generally awful and always tired is a common sign of food intolerance. It often accompanies multiple food sensitivity although it can be caused by one food alone.

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It is easy to become very isolated and confined if your life is restricted by your sensitivities, particularly if you cannot go out or mix easily with other people. Support and counselling can help: ask your doctor, or contact an allergy charity or support group. Some of these have telephone networks for people who are confined to home

If you can manage it, it also helps to develop interests or contacts outside your illness. So few people understand how severe multiple allergy and sensitivity can be that it becomes easier to mix only with people who understand, but this in itself can be confining and cut you off from the world. You may be better mixing more widely, even doing things that upset you, in order to stay in touch and lead as close to a normal life as possible. It can help to keep you happy and sane.

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