Recipes

Kinesiology: 7 Top Tips to Prevent Intolerances and Allergies

In today’s modern world many of us suffer from food allergies. Preventing allergic reactions and keeping the body’s pH in balance is a key factor to a healthier and more comfortable life. Enjoy these tips from Diane Montagut, our expert kinesiologist and NAET practitioner.

Make sure you get enough of alkaline-forming foods.

Highly acidic diets are linked to allergies and intolerances not to mention premature ageing and chronic diseases. A neutral pH scores between 7.0 and 7.5. This is the normal pH of a person in good health.

PH 6.5 to 7.0 indicates a slightly acid pH. PH 4.5 to 6.5 indicates that the person is prone to intolerances, allergies and a lack of mineral and vitamins. To find out your saliva pH you can easily buy litmus paper strips in pharmacies.

Here are some of the most alkaline food you can have everyday to regulate your pH:

  • Herbal teas,
  • Lemon/lime juice. Though it tastes extremely acid it alkalises once in the digestive system. Do not mistake it with oranges, which are very acidic.
  • Almonds
  • Garlic and onions
  • Vegetable juices
  • Papaya and mangoes
  • Avocados

Is “5-A-Day” enough?

This catchphrase was a nice way to encourage people to get more vitamins, mineral and fibres. It is incomplete though as one has to make sure that these “5-a-Day” balance vegetables and fruit. Make sure there are not only acidic fruit and vegetables, as having 3 oranges and 2 tomatoes (too acidic) would only unbalance the person’s pH. Moreover, raw fibres will be too harsh for the intestine walls of people with a sensitive gut. So make sure you also have fruit compote and vegetable soup.

Everything starts in the gut?

The more science research progresses, the more it becomes obvious that health and diseases start in the gut. We can compare it to a highly organised micro-world inhabited by millions of bacteria either bad or beneficial. Beneficial bacteria are called “probiotics”. These rule and get rid of bad bacteria. That is why I would recommend to regularly have these fermented foods as they are probiotic-rich (make sure you are not sensitive to them through a simple kinesiology test):

  • Kefir (fermented yoghurt – Russia)
  • Sauerkraut (fermented cabbage – Russia, Germany)
  • Miso (fermented soya and rice – Japan)

You could also go on a course of probiotics before winter and in spring to reinforce your immunity against seasonal allergies. Again, make sure your body agrees with the probiotics you have chosen.

Wheat/gluten: good or evil?

As a kinesiologist and Naet practitioner, I find that eight people out of ten are tested sensitive to wheat and five out of ten to gluten. When testing if wheat and gluten have an incidence for conditions like asthma, ear infections, eczema or seasonal allergies, the ratio goes up to nine out of 10.

Regularly, people tell me that by avoiding wheat and sometimes gluten grains give them more energy as well as a better digestion.

Let’s keep in mind that wheat is a simple carbohydrate that breaks down rapidly into sugars when it is digested, causing blood sugar levels to rise and then a rapid increase of insulin. Therefore, it is affecting the adrenals which are dealing with stress and immunity.

Dr. Natasha Campbell, Neurologist and Nutritionist, specialised in digestive disorders wrote in her book, Gut and Psychology Syndrome: “Being a staple in the Western world, wheat is also a number one cause of food allergies and intolerances.” She is also convinced that the chemicals and pesticides added to grains play a big part in triggering intolerances and allergies.

Fats: do we need to avoid them completely?

No, we need to select the healthy ones, called the essential fatty acids. Omega 3 is vital to protect the circulatory system, our brain and every single body cells. They are a strong ally to boost immunity and keep allergies at bay. They are contained in fish oil as well as linseed oil. A tablespoon of omegas 3 oil is a daily requirement. Omega 6 is contained in evening primrose oil regularly reinforce my kinesiology tests to avoid skin allergies such as eczema or psoriasis.

The ones to avoid are hydrogenated fats which contain trans-fatty acids and saturated fat. Trans-fats lower the good cholesterol (HDL) and increase the bad cholesterol (LDL).

Juices: latest food fad?

Freshly extracted juices are a fabulous source of vitamins and mineral. They are easily digested as they do not contain raw fibres.

“One man’s meat is another man’s poison” Is this saying to be taken literally?

Indeed, every single individual is unique. Some will thrive on vegetarian foods only whereas others will get their energy from a diet high in animal proteins. Stress, pollution and ready-made food containing preservatives and chemicals may cause intolerances and allergies to foods people’s staples. Kinesiology and Naet offer a non-invasive yet unparalleled approach to re-balance the individual affected by boosting his/her immunity. The person will then be able to have the food they were found intolerant to as long as they respect the rule of moderation.

Diane Montagut, Kinesiologist and Naet practitioner at the Life Centre in Notting Hill is offering £20 Off your initial session until end of November. Feel free to call her: 077 9185 4139.

Diane’s Crustless Butternut Squash Pie

Serves: 4 adults
Preparation time: 35 minutes
Cooking time: 25 minutes

Ingredients:

  • 2 cloves of garlic
  • 2 onions, chopped
  • 3 tbsp parley, chopped
  • 350 gr butternut squash cut into small dices
  • 2 tbsp coconut butter
  • 100 gr grated emmental or parmesan cheese
  • 4 organic eggs
  • 3 tbsp almond powder
  • 1 tbsp organic spelt flour wholegrain
  • ½ tsp sea slat
  • Freshly ground pepper

1) Steam the butternut squash dices for 7 minutes. Simmer the chopped onions with a bit of coconut butter for 3 minutes then add the chopped cloves of garlic and let it simmer for 2 minutes.
2) Preheat the oven to 180˚C/350˚F/gas 4 and grease a 20 × 30cm baking dish with coconut oil.
3) In a large bowl, beat the eggs together with a whisk. Add the chopped parsley, butternut squash, onions & garlic, most of the cheese, coconut butter, parsley, almond powder and spelt flour with salt and pepper. Stir until smooth.
4) Pour the mixture into the baking dish and smooth the surface with a spatula. Add what is left of the grated cheese on top of the mixture.
5) Bake for 25 minutes at 140˚C until golden on top. Serve hot with a salad.

View Diane’s .