Please note that this information is not intended to be used for self-diagnosis or self-treatment. If you suffer from serious allergies (anaphylaxis) we recommend that you are under the care of a health care practitioner.

Many allergy sufferers believe they just have to learn to live with the reality of feeling miserable every Spring, or all year round. This is not true! With specific treatments, it is possible to reduce or eliminate allergic symptoms.



Identify the allergen and avoid it if you can. If you don’t know what you are allergic to, watch closely what you have eaten and where you have been, in the 24 - 48 hours prior to symptoms developing.

Hayfever symptoms:

• Use saline nasal spray several times daily

• Have hot water inhalations for sinusitis

• Tap your face with the fingertips helps to loosen clogged sinuses.

• Believe it or not, humming also helps to clear sinuses.



• Add eucalyptus oil to a normal laundry detergent to kill dust mites.

• Baking soda and white vinegar are excellent non-toxic cleaning agents. for most surfaces, including the bathroom.

• Plain vinegar is better than bleach for killing mould spores.



• Fresh carrot, apple and celery juice each morning.

• Vitamin C, fresh lemon juice in water apple cider vinegar reduces the allergic reaction by alkalinising the body.

• Increase fresh fruit and vegetables, nuts, fish oils, and seeds like sunflower, pumpkin (pepitas) and sesame seeds.



• Mothers who know they have a food allergy can avoid offending foods as soon as they know they are pregnant.

• Breast-feed for as long as possible – at least six months.

Introduce wheat, cows milk and its products, eggs and peanuts after 12 months of age.

• Avoid chemicals –eat organic fruit and vegetables and use natural cleaning products.

• Avoid antibiotics and paracetamol where possible.




Daniel, (not his real name) 16, first came to clinic with ‘allergy to his own sweat’. He had grown out of his childhood asthma and was now complaining of sneezing, prickly hot skin and swollen eyelids when he exercised or became overheated. Ventolin and Telfast didn’t help his symptoms. The homeopathic remedy Histaminum helped these allergic symptoms, but then he returned to clinic five years later, suffering from:

  • Headaches with neck pain
  • Tingling down his arms and legs
  • Pain and tingling in legs, arms and back
  • Breathlessness
  • Blocked nose, itchy throat – a repeat of the allergic-type symptoms he had five years earlier.
  • Dizziness and occasional anxiety attacks


Tests from medical specialists were MRI, lumbar puncture, ultrasounds and blood tests, but all were normal.

When tests are normal, but symptoms persist, we suspect a metal toxicity, so we tested urine and sent off a hair sample for analysis. The results showed excess copper in Daniel’s hair sample, which can cause allergic symptoms. (High copper levels are often found in allergic sufferers.)

In hindsight, this probably was the cause of the earlier symptoms too, and the reason why they reappeared years later.

With specific treatment to lower the copper level, his symptoms, including the anxiety, improved. It took a few months to balance the copper levels, but Daniel is now symptom free.



The father of modern medicine Hippocrates, stated, “all diseases begin in the gut”

Fast forward to 1908, when Russian Nobel Prize winner for his work on immunity, Ilya Mechnikov, wrote his book ‘Prolongation of Life’ where he outlines how people who enjoyed lengthy life spans, ate fermented foods and bacterial cultures called kefirs. Apparently, it was professor Mechnikov who coined the phrase, ‘probiotic’. The term ‘probiotic’ simply means ‘for life’ as opposed to ‘antibiotic’ which means ‘against life’ (against disease causing organisms.) Probiotics simply promote the life of healthy organisms in the digestive system, mainly the large bowel, which is usually called the ‘gut’ or the ‘colon’. Professor Mechnikov is also famous for his saying that “death begins in the colon”.


It is in the last 50 years that we have seen the rising incidence of Irritable Bowel Syndrome, eczema, asthma and allergies – conditions that benefit from probiotic foods. Fifty years ago the family fridge came into being, and so instead of foods being preserved by fermentation, they were popped into the fridge and the probiotic content of food declined.


‘Allergies’ are the result of an imbalance in the immune system. One internal reason for allergies is poor gut immunity.

Many recent studies have revealed a link between improving allergies and giving probiotics. This link means that the allergy sufferer has a gut with less than ideal gut bacteria.


Therefore there is a lot you can do to improve your gut bacteria.

Here are some suggestions:





☛STOP taking medications that negatively affect gut bacteria:

  • Antibiotics
  • Oral Contraceptive Pill
  • Cortisone


You can take probiotics as a supplement, or you can include them in your daily diet. Because ongoing use is usually necessary, regularly eating probiotic food is a better and cheaper option.


Probiotic Foods

  • Yoghurt (see below)
  • Sauerkraut – home made is best. Recipes are on the Internet.
  • Kim Chi (Korean Sauerkraut)
  • Pickled vegetables. (see below)
  • Miso, fermented soy – add to soups & casseroles
  • Well-made sourdough bread


Kefir Yoghurt Is a Powerful, Natural Probiotic

(See Wikipedia for a full description of Kefir)

If you are dairy sensitive, you can make Kefir with organic tinned coconut milk, fresh rice milk, or other tolerated milk substitutes, so long as they are not long-life. Kefir yoghurt is a runny, tangy yoghurt. Its flavour is the mildest and most delicious when it has first set. Fermenting for longer gives a stronger flavour. You can blend kefir with other yoghurts or coconut milk for a delicious flavour.

Kefir grains and printed instructions are available from our clinics.


Salsa Vegetable Pickle no cooking required:

1 kg tomatoes, 1 capsicum, 1 red onion, 4 cloves of garlic, fresh coriander

1-2 teaspoons chillis (optional)

Wash and chop everything up, mix it all together, pack tightly into a jar, leaving a 1cm space at the top. Cover, but don’t seal. In a few days bubbles will start to appear. The jar may overflow, so place it on a plate. When the bubbling settles, seal the jar ready to eat.

To stop further fermentation, store in the fridge. Eat within two weeks.

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