Conceptually, the best approach is to consider that an asthma attack is triggered when a person’s total load exceeds their capacity to adapt. While there may be a specific trigger, such as a stress or cigarette smoke perhaps, these triggers can be seen as ‘the last straw that broke the camel’s back’, rather than the cause. Therefore the goal becomes increasing a person’s adaptive capacity and lessening the total load. Here’s how:
1. FIND OUT WHAT YOU ARE ALLERGIC TO
There are two kinds of allergies: IgE and IgG. IgE, which stands for ImmunoglobulinE reactions are conventional allergies. People with asthma are often found to have higher levels of IgE, making them hypersensitive to certain substances. You can test your IgE sensitivity and identify specifically what you are reacting to from an IgE blood test. If you have asthma you may already have had this done. If not, this can be done privately through York Test Laboratories. The test involves taking a pin prick of blood with an easy to use home kit and posting it to the laboratories for testing. To find out more click here. Most asthma suffers also have IgG sensitivities to foods. These type of intolerances are not so obvious and may not always precipitate an asthma attack. If they do, asthma symptoms may not occur until 24 hours later. Common foods that cause reactions are milk products, gluten cereals (wheat, rye, barley, oats) and yeast. Your doctor is unlikely to offer an IgG allergy test, so you can get yourself tested for up to 113 different foods with York Test laboratories in the same way as the IgE test.
2. AVOID YOUR PROVEN ALLERGENS OR FOOD SENSITIVITIES
Once you know what you are reacting to, you need to avoid your allergens. IgE sensitivities last for life, while you can grow out of IgG sensitivities if you avoid the allergens strictly for six months. However, not all allergens are easy to avoid. If, for example, you are allergic to pollen you won’t be able to manage to avoid it completely. So, if you are pollen sensitive, I highly recommend avoiding all grains (which are grasses) and ......
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