Book: Allergies, Disease in Disguise
Author: Carolee Bateson-Koch DC ND
ISBN: 978-55312-040-7
U-$0.21-B-0.003856699-BE-54
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1. The death is 2641 B.C. of King Menes, an Egyptian Pharaoh, after being stung by a bee. (21,1)
2. The Babylonian Talmud offered advice on building up tolerance to eggs in persons who experienced distress after eating them. (21,1)
3. The term allergy was coined from two Greek words meaning altered reactivity. (21,2)
4. It meant that an allergy was an adverse response to a substance by one person but not by most people. (21,2)
5. The Food Factor in Disease by Australian Physician Frances Hare
6. Inn 1926, European allergists met with American allergists and agreed to limit the definition of allergy to immunological types of reactions only. (21,4)
7. The scientific allergist, orthodox allergies, who worked primarily with molds, dusts, grasses and pollens, required an allergen-antibody reaction as a basis for diagnosis. (22,2)
8. The other group was considered unorthodox, as it persisted studying foods and other substances, even though an immunological reaction could not necessarily be found.
9. Research grants from major food manufacturers went mostly to the orthodox groups, which reinforced the narrow definition of allergy. (22,2)
10. Food sensitivities often do not produce immunological reactions from skin testing, although they may produce a wide variety of symptoms throughout the body. (22,4)
11. Many doctors now estimate that up to two-thirds of allergic-like reactions may be in this category, food sensitivities not producing immunological reactions from skin testing. (22,4)
12. In 1965, Dr. Randolph Moss, along with other doctors, founded the Society for Clinical Ecology. (22,5)
13. Clinical ecology is not taught in medical schools (22,5)
14. Doctors learn about Clinical ecology through postgraduate courses, private reading and clinical observations. (22,5)
15. The classic allergic reaction is still considered a reaction with an IgE antibody, other forms of adverse reactions are being identified and recognized, and more and more doctors have come full circle and are accepting the use of the word allergy to mean simply altered reacticity. (23,1)
16. An allergen is any substance that is capable of initiating an allergic reaction.
17. An allergen is recognized by the body as foreign and induces an immune response with the production of antibodies.
18. An antibody is any of the immunoglobulins (IgE, IgG, IgA, IgM) that are produced in response to a specific allergen and that counteracts the effect of that allergen.
19. Food allergy is usually any adverse reaction to food in which the immune system is demonstrably involved. (23,4)
20. Food intolerance is any other adverse reaction to food in which the involvement of the immune system is unproven. (23,5)
21. Food intolerance may occur from the food itself, from additives or chemicals that are in the food, from naturally occurring toxins in the food or even from metabolic disorders of the person involved. (24,1)
22. Most laboratory blood screen for reactions that may produce the IgG, IgA or IgM antibodies. (24,1)
23. It is interesting to note that the most accepted diagnostic test for allergy, the elimination diet and subsequent reintroduction of suspected substance, does not differentiate between the two terms, allergy and intolerence. (24,1)
24. Side effects of antihistamines: drowsiness, dryness of the mouth, nose and throat. (24,3)
*Example: (3,4)= first number means reference page, second number means paragraph)
Author: Carolee Bateson-Koch DC ND
ISBN: 978-55312-040-7
U-$0.21-B-0.003856699-BE-54
Go to Table of Contents
Go to 2017 Directory of Authors and Books
Chapter 3: Dogma Limits Healing
1. The death is 2641 B.C. of King Menes, an Egyptian Pharaoh, after being stung by a bee. (21,1)
2. The Babylonian Talmud offered advice on building up tolerance to eggs in persons who experienced distress after eating them. (21,1)
3. The term allergy was coined from two Greek words meaning altered reactivity. (21,2)
4. It meant that an allergy was an adverse response to a substance by one person but not by most people. (21,2)
5. The Food Factor in Disease by Australian Physician Frances Hare
6. Inn 1926, European allergists met with American allergists and agreed to limit the definition of allergy to immunological types of reactions only. (21,4)
7. The scientific allergist, orthodox allergies, who worked primarily with molds, dusts, grasses and pollens, required an allergen-antibody reaction as a basis for diagnosis. (22,2)
8. The other group was considered unorthodox, as it persisted studying foods and other substances, even though an immunological reaction could not necessarily be found.
9. Research grants from major food manufacturers went mostly to the orthodox groups, which reinforced the narrow definition of allergy. (22,2)
10. Food sensitivities often do not produce immunological reactions from skin testing, although they may produce a wide variety of symptoms throughout the body. (22,4)
11. Many doctors now estimate that up to two-thirds of allergic-like reactions may be in this category, food sensitivities not producing immunological reactions from skin testing. (22,4)
12. In 1965, Dr. Randolph Moss, along with other doctors, founded the Society for Clinical Ecology. (22,5)
13. Clinical ecology is not taught in medical schools (22,5)
14. Doctors learn about Clinical ecology through postgraduate courses, private reading and clinical observations. (22,5)
15. The classic allergic reaction is still considered a reaction with an IgE antibody, other forms of adverse reactions are being identified and recognized, and more and more doctors have come full circle and are accepting the use of the word allergy to mean simply altered reacticity. (23,1)
16. An allergen is any substance that is capable of initiating an allergic reaction.
17. An allergen is recognized by the body as foreign and induces an immune response with the production of antibodies.
18. An antibody is any of the immunoglobulins (IgE, IgG, IgA, IgM) that are produced in response to a specific allergen and that counteracts the effect of that allergen.
19. Food allergy is usually any adverse reaction to food in which the immune system is demonstrably involved. (23,4)
20. Food intolerance is any other adverse reaction to food in which the involvement of the immune system is unproven. (23,5)
21. Food intolerance may occur from the food itself, from additives or chemicals that are in the food, from naturally occurring toxins in the food or even from metabolic disorders of the person involved. (24,1)
22. Most laboratory blood screen for reactions that may produce the IgG, IgA or IgM antibodies. (24,1)
23. It is interesting to note that the most accepted diagnostic test for allergy, the elimination diet and subsequent reintroduction of suspected substance, does not differentiate between the two terms, allergy and intolerence. (24,1)
24. Side effects of antihistamines: drowsiness, dryness of the mouth, nose and throat. (24,3)
*Example: (3,4)= first number means reference page, second number means paragraph)
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