The Cause Of Allergies And How To Prevent Allergies

The Causes of Allergies

The true causes of allergies are those factor which weakens the mucous membranes, making them hypersensitive to pollens and other substance. Were mucous membranes in normal health, they would not be so overly to these common substances. Allergy, therefore, must be based upon the state of weakness or nervous decrease, as well as toxemia, the accumulation of the waste products of metabolism. When the nerve energy drops below normal, the elimination of toxin which is a normal product metabolism stopped. The toxin remained in the blood which fact brings on toxemia, which hygenist consider to be the only efficient cause of all disease.

Here is The List That causes Allergy
Pollution
Other Offending Substances like hair feather, cosmetics, drugs, and house dust.
Nitrogen Trichloride
Coloring Additives
Processed Foods

USE BETA-CAROTENE

Beta-carotene strengthens the collagen in cells so that allergens are not able to penetrate the cells readily, thereby making them immune to the allergens.  Plants that are rich in beta carotene are sweet potato, carrots, dark green leafy vegetables, lettuce, squash, cantaloupe melon, peas, broccoli, and spirulina.

USE BIOFLAVONOIDS

Bioflavonoids strengthen the permeability of the capillaries so that they resist the invasion of allergens. Bioflavonoids can be found in the peel and white pulps of citrus fruit.

MULLEINS LEAF

This herb provides mucilaginous protection to mucous surfaces, thereby inhibiting the absorption of allergens through those membranes.

THE PULSE TEST

First take your pulse before you get up. Then right before you eat. Eat just one food at a time. Then take your 30 minutes later. Then 60 minutes later.  If a result eating that food for your pulse beats 20 points or much faster, then that food  is a possible allergen. Foods with many ingredients can undo nonallergic diet.