THE THRESHOLD LIMIT
The Genomic Diet: 13st chapter: The threshold limit of food allergy
You all might be asking: given that every day, each of us experiences traumatic events or assume all gluten has descended from the first man on earth, Homo Sapiens Cro-Magnon, will we all become allergic to something?
No, there is a “threshold limit” for allergy.
An allergy is a mechanism that has been modulated at birth and may be above or below a certain level and stay there for a lifetime, or it an event that can be activated.
To activate the allergy, there will also be the requirements of suitable land or genetic predispositions, or bacteria and viruses or drugs that have reduced the immune response.
The first overload and intolerance will create swelling and inflammation. Then, there will be an increase or decrease in weight and various ailments such as skin problems, headache, candidiasis, until panic attacks, bouts of depression and behavioral problems arise.
The bio unavailability are also activated due to our bad eating habits.
The foods you eat have a “spectrum” that our body identifies and remembers for a long time.
Spoiled food, as advertised, emanates a fragrance which causes disgust while we eat. It creates a “memory frequency” that our body will remember and will bind to the food that we were taking at the time.
This “negative frequency” is related to the traumatic event. The effects, like vomiting, will ensure that this “memory frequency” will remain for a long time in our bodies and in our lives.
After listening to it over and over again, after 3-5 hours, you will say:
Enough h h h h h !!!
You’re fed up. The song is beautiful despite its content promoting peace, but at some point, the “frequency” of the song becomes odious. You stop caring for the content and harmony. You have become intolerant to John Lennon and his song.
And, if you hear it sung by another singer, you identically reject it.
This also happens to your digestive system if you eat the same food every day:
For example, you eat
every day for its convenience. Then, you do your job, and face everyday problems from your boss or spouse. At some point, your digestive system will say:
Enough h h h h h !!!
You have become overloaded with wheat, mozzarella, tomato and yeast.
The continuity of the “frequency spectrum” of wheat, mozzarella, tomato and yeast, with the repetition of your problems, worries and insecurities, and physical and mental stress, have created an overload and intolerance which, if not modulated, will lead to an allergy.
But we should also be predisposed to this condition.
The study of our genetic makeup will tell us if we are prepared and consume foods to a certain moderation, we can avoid intolerances.
The food creates an overload which, if it is not modulated, becomes intolerance which, in turn, can lead to allergy if it is resized.
Even if you eat wheat or tomato or mozzarella or dissociate them from each other, you will have the same symptoms when you eat the pizza.
We become intolerant on a day to day basis. We do not realize it and our body defends itself.
I have personally witnessed an intolerance to wheat allergy which resulted in serious and obvious symptoms of skin allergy that was limited only by abstaining from food for more than two years.
Overloads, intolerances, and allergies increase more and more.
With the constant repetition of the food we eat and our eating habits, even modulation won’t avoid us getting overloaded which can lead to allergy and intolerance exceeding the threshold limit.
In Scandinavian countries, people there are overloaded and allergic to fish.
In the United States, it’s peanuts.
In Mediterranean countries, molluscs and crustaceans. In Portugal, snails.
In German-speaking Switzerland, celery.
In Italy, apples, peaches, nuts, peanuts, tomatoes, and celery. In Brazil, nuts or Brazilian Amazonian walnuts. Because of this allergy, the nut was withdrawn from the market. It turned out that the DNA of soybean was modified with the gene of this nut
(University of Nebraska)
GMOs, or “recombinant DNA,” are foods that do not exist in nature. It is the result of genetic engineering when the host organism is inserted with one or more genes from other organisms.
The risk of allergic reaction to GM foods is always present because even small changes can trigger new allergies.
The allergens are proteinaceous in nature, but not all proteins are allergenic.
Beef, which contains many proteins, is implicated minutely in allergies.
Each food is potentially capable of inducing allergic reactions. The more stable foods that can be distinguished are the beta-lactoglobulin milk, egg albumin, egg white, cod, and allergens of peanuts, which are more resilient to cooking.