What is allergy?
Allergies are sensitive reactions that occur when the body’s immune system reacts in any unusual way to foods, airborne dust, animal hair and pollen.
This results in conditions such as hay fever, eczema, hives and bowel problems. The condition is also called atopy.
Allergies are common in babies and children. They usually disappear as the child grows older, but sometimes can continue into adult life.
Unlike most of the common illnesses (such as measles and chickenpox), an allergy can have many symptoms, and these vary widely from child to child.
Allergies are not infectious.
How to tell if a baby has an allergy?
An allergic reaction might take hours or even days to develop and can affect almost any part of the body. Symptoms may be any of the following:
1. Digestive system (includes stomach and intestines): nausea, vomiting and spitting up of food, colicky behaviour in the young baby (including pulling away from the breast), stomach pain, diarrhoea, poor appetite, slow weight gain.
2. Respiratory system (includes nose, throat and lungs): runny nose, sneezing, wheezing, asthma, recurring attacks of bronchitis or croup persistent cough.
3. Skin: eczema, hives, other rashes.
What are the causes?
Common causes of allergic reaction are foods and airborne irritants. Soaps and detergents might aggravate some skin conditions.
· Foods that commonly cause allergic reactions include milk and other dairy products, eggs, peanut butter, sometimes oranges, soya beans, chocolate, tomatoes, fish and wheat.
· Airborne particles linked with allergic reactions include dust mites, pollen, animal hair and moulds.
Some reactions are caused by food additives such as colourings, flavourings and preservatives. Additives are found in many prepared foods (e.g. lollies, sauces, ice cream, cordial, soft drinks, biscuits, savoury snacks and processed meats).
The allergic reaction to dairy products has almost the same symptoms (stomach pain and diarrhoea) as those that occur when a baby has lactose intolerance, which is when he or she cannot digest the sugar (lactose) in dairy products. The correct diagnosis is a matter for your doctor.
The Proven and Unexpected Way to Fix Allergies
In this video, Dr. Mike VanDerschelden explains the true cause of allergies and how to easily fix over 80% of the cases for allergies that the doctors are not telling you.
Is allergy inherited?
Allergy cannot be passed from generation to generation, but children from families that have a tendency to allergy have a greater chance of becoming allergic. However, anyone can become allergic.
What is the management?
Breastfeeding of allergy-prone babies for the first 6 months might diminish eczema and other allergic disorders during infancy. If breastfeeding is not possible, choose a breast milk substitute (formula) carefully. Get advice from your doctor or infant welfare nurse.
What happens when solids are introduced?
If possible, do not start solids until the baby is 5 or 6 months old. Start one food at a time, in small amounts. The quantity can be increased the next day if no reaction occurs.
New foods should be introduced at least several days apart. Particular care should be taken when starting foods that most commonly cause allergic reactions (dairy products, eggs, citrus fruits and peanut butter). They should be avoided during the first 6 – 9 months.
If possible, prepare the baby’s food using fresh ingredients. For example, a child with cow's milk in any form. Read labels carefully to check ingredients in products.
Many babies and children develop allergies to house dust and animal hair.
Vacuuming regularly and keeping pets outside will reduce the problem.
Bedding should be aired regularly. Damp and poorly ventilated homes are subject to mould, which can be eliminated.
Other things that can be done
· Cotton clothing is best for babies and children with skin problems.
· Avoid strong soaps, detergents and nappy wash solutions.
· Boil the baby’s bottles rather than use chemical solutions.
· Use household chemicals such as strong fly sprays, perfumes and disinfectants sparingly, and air the house thoroughly afterwards.
· Do not smoke or allow others to smoke when your baby is in the room.
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Dermatology Problems - Acne, Dry Skin, Warts, Corns & Calluses on Feet
Skin Problems - Treatment for Allergies, Dermatitis, Eczema & Urticaria/Hives
How a Gluten-free Diet can Reduce the
Symptoms of Auto-Immune Diseases
Can a Wheat-free Diet help you to lose weight and reduce Obesity, Heart disease, Auto-immune diseases & Cancer, even Alzheimer's disease & Schizophrenia or reverse Diabetes & pre-Diabetes? Recent research has also shown promising results that a Gluten-free diet showed a reduction in the symptoms of Rheumatoid Arthritis and Osteoarthritis, Irritable Bowel Syndrome, Heartburn/GERD, ADHD, Asthma & allergies, even acne.
Watch the following videos by several doctors (Dr William Davies, Dr Sarah Hallberg, Dr Alessio Fasano, Dr David Perlmutter & Dr Rodney Ford) and decide for yourself whether you should adopt a Gluten-free diet if you are suffering from the above-listed medical conditions. Even unexplained diarrhea, headaches/migraines or chronic fatigue has been alleviated by going Gluten-free.
The case these doctors put forward based on research and empirical evidence from thousands of patients is that Wheat and Gluten contributes to this shocking host of diseases and chronic medical problems, and increasing the incidence of celiac disease and Autism.
What does Wheat & Gluten do to your body?
Foods containing wheat have an extremely high glycemic index (70+ out of a possible 100), that is the body suffers a sudden spike in blood glucose after a meal of food containing wheat. Add to that the fact that the wheat we are eating is completely dissimilar genetically to the wheat of the 1950's, after all the genetic modifications and mutations the plant has undergone.
The doctors also point out that Gluten causes prolonged periods of inflammation in the body, leading to many of the diseases most prevalent today. Ironically, foods containing wheat are actually appetite-enhancing and can cause sugar cravings.
William Davis MD - Wheat: The UNhealthy Whole Grain
The wheat of today is not the wheat of our mothers or grandmothers.
Modern wheat is the product of genetic manipulations that have
transformed its properties. Modern wheat is now a 2-foot tall,
high-yield semi-dwarf strain, different in both appearance and multiple
biochemical features from traditional wheat. Introduction of this new
strain of wheat was associated with the appearance of a long list of
health problems, along with weight gain and diabetes.
According to Dr. Davis, saying goodbye to all things wheat provides outsized and unexpected health benefits, from weight loss, to relief from acid reflux and bowel urgency, to reversal of diabetes, migraine headaches, and learning disabilities in children.
Dr. William Davis is author of the #1 New York Times bestselling book, Wheat Belly: Lose the wheat, lose the weight and find your path back to health (Rodale, 2011), now debuting internationally in over ten foreign languages. Wheat belly has helped spark a nationwide reconsideration of the conventional advice to "eat more healthy whole grains."
Formerly an interventional cardiologist, he now confines his practice to prevention and reversal of coronary disease in his practice in Milwaukee, Wisconsin. Dr. Davis is a graduate of the St. Louis University School of Medicine, followed by training in internal medicine and cardiology at the Ohio State University Hospitals, and training in interventional cardiology at the Case--Western Reserve Hospitals in Cleveland, Ohio. He is also founder of the online heart disease prevention educational program, Track your Plaque.
Reversing Type 2 diabetes starts with ignoring the guidelines - Dr Sarah Hallberg | TEDxPurdueU
Can a person be "cured" of Type 2 Diabetes? Dr. Sarah Hallberg provides
compelling evidence that it can, and the solution is simpler than you
Dr. Sarah Hallberg is the Medical Director of the Medically Supervised Weight Loss Program at IU Health Arnett, a program she created. She is board certified in both obesity medicine and internal medicine and has a Master’s Degree in Exercise Physiology. She has recently created what is only the second non-surgical weight loss rotation in the country for medical students. Her program has consistently exceeded national benchmarks for weight loss, and has been highly successful in reversing diabetes and other metabolic diseases. Dr. Hallberg is also the co-author of www.fitteru.us, a blog about health and wellness.
Alessio Fasano MD - Spectrum of Gluten-Related Disorders: People Shall Not Live by Bread Alone
The cultivation of gluten-containing grains that were the backbone of
the agricultural revolution have also brought with them the
manifestation of conditions related to negative reactions to gluten.
These include celiac disease, wheat allergy and the "new kid on the
block" of the spectrum of gluten-related disorders—gluten sensitivity.
The autoimmune disorder of celiac disease is the most widely studied
condition on the spectrum. It affects approximately 1 in 133 people, a
rate that has doubled in the U.S. every 15 years over the past 35 years.
An estimate from the Center for Celiac Research puts gluten sensitivity
at 6% of the U.S. population. With current interest in the human genome
and microbiome, research is leading scientists to examine the
relationship between the intestinal microbiome and gluten-related
disorders. Currently the gluten-free diet is the only available
treatment for gluten-related disorders.
World-renowned pediatric gastroenterologist, research scientist, and entreprenuer Alessio Fasano, M.D., founded the Center for Celiac Research in 1996. The Center offers state-of-the art research, clinical expertise and teaching for the diagnosis, treatment, and prevention of gluten-related disorders, including celiac disease, wheat allergy, and gluten sensitivity. Trained in Naples, Italy, as a pediatric gastroenterologist, Dr. Fasano was recruited to the University of Maryland School of Medicine in 1993 and founded its Division of Pediatric Gastroenterology and Nutrition. Puzzled by the absence of children exhibiting symptoms of celiac disease in the clinic, he resolved to uncover the mystery of missing American "celiacs." His perseverance in the face of skepticism about celiac disease in the U.S. eventually led to his publication of the groundbreaking study in 2003 that established the rate of the autoimmune disorder at one in 133 Americans.
In early 2013, Dr. Fasano was appointed Division Chief of Pediatric Gastroenterology and Nutrition at MassGeneral Hospital for Children. He brought the Center for Celiac Research to Boston, where he heads the Mucosal Immunology and Biology Research Center, based in Charlestown, and is Associate Chief for Basic, Clinical and Translational Research for the Department of Pediatrics at MassGeneral Hospital for Children. He is a Visiting Professor of Pediatrics at Harvard Medical School.
Dr. Mercola Interviews Dr. David Perlmutter, Author of Grain Brain
Natural health expert and Mercola.com founder Dr. Joseph Mercola interviews Dr. David Perlmutter about the implications of diet to Alzheimer's risk.
Here is a list of the Best Antioxidants and Free Radical Scavengers that you should be taking as dietary supplements daily as recommended by Dr David Perlmutter, author of 'Grain Brain':
These nutritional supplements reduce oxidative stress on your brain and body, thus protecting your health.
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MBBS (Monash), B.Med.Sc.(Hons) (Monash), Grad.Dip.Derm.(Wales,UK)
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Founder & President of AMDA - Association of Medical Doctors of Asia
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MBBS (Monash), B Med Sc (Hons) (Monash), Dip Pract Derm (Wales, UK)
Chairperson of AMDA Singapore
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MBBS, MMed(Ophth), FRCSEd(Ophth), MD, FAMS
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