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The big issue concerning milk intolerance is the more or less visible inflammation of the intestinal mucosa (constipation, diarrhea, stomach ache, malabsorption), which steals the body energy and resistance to infections.
On the other hand, an excessive sensitivity to nickel manifests itself as a “toxic” overload, with symptoms such as headache, gastro-esophageal reflux in addition to dishydrosis (dry, cracked and blistered skin): all signs of a body that is handling (and trying to eliminate) a heavy exogenous load.
When this person is also hypersensitive to natural salicylates, which are found in many fruits and vegetables, he bleeds easily (a classic effect of salicylates, such as aspirin), has immediate or chronic urticaria and, strangely enough, analgesics work in the opposite direction.
Usually someone suffering these intolerances has not a very nice appearance. His hands have blisters due to nickel, he has acne or psoriasis due to milk, and the discomfort of itching. He often has a headache, but if he takes an analgesic he feels even worse. Most of all, he experiences intense fatigue due to milk which steals him strength and vitality and makes him prone to every cold that passes his way.
What does “avoiding milk, nickel and salicylates” mean?
Avoiding milk means - on diet days - avoiding all milk of animal origin (cow, goat, sheep, skimmed, predigested...) and related products such as yogurt, whey, cheese, butter, cream, ice cream. It's also important to read ingredients labels because milk is still milk even if it goes by the name of “casein” or “lactoglobulin”.
Concerning nickel, the problem is not avoiding it (which would be nice, but today it's almost everywhere), but keeping it under control. It's a good idea to be careful with hydrogenated and non-hydrogenated fats (they contain it as a residue) and tinplate containers, which pass it on to the contained foods.
Salicylates, on the other hand, are naturally present in many foods and are therefore not to be eliminated: it's enough to check the amount contained in the various foods that you eat and choose the right foods accordingly.
Concerning nickel and salicylates, you can effectively supplement your diet with low dose hyposensitizing vaccines that facilitate an easier contact with food and objects that contain these substances.
How can a person manage the milk, nickel and salicylates diet?
Milk is not a problem at all. Today there are many delicious vegetable “milks” (made from rice, chestnuts, soy...). However many ready made products (breads, cookies, snacks...) contain the wrong fats, that is, nickel; look for the right ones - for example, simple bread made without milk or fats - or replace them with homemade foods. You can also find special products in many supermarkets. Pasta, rice and many grains and flours may be used freely; the same is true for fruit, vegetables, jam and various sweets. Avoid cans and choose glass containers instead. And if you use a good quality oil, a good vegetable milk and the right fruits/vegetables (check our list), you can make practically all of the sweets and savory pies in your cookbook.
Suggested diets
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