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People who are intolerant to milk tend to be a little plump and have light skin, with fat accumulated in the abdominal area (tummy). There's mucus (cold, otitis), skin issues (acne, psoriasis) and an inflamed intestine, too slow (constipation) or too active (colitis). But the worst symptom is the intense and relentless fatigue due to chronic inflammation, which steals energy from the entire body.
The situation becomes complicated when someone is also hypersensitive to nickel, which is present almost everywhere (but usually it doesn't cause much harm because when it's in contact with the skin, the body absorbs very little). Recently, however, negative reactions to nickel have increased, probably because of the widespread use of industrial fats which contain it as a residue. The “signs of nickel” are relatively visible: skin suffering (atopic dermatitis, a typical symptom of the body when it's trying to get rid of harmful substances) and especially, dry, cracked and blistered skin on the hands (dyshidrosis); in addition there are headache and gastro esophageal reflux - all signs of a body that struggles managing its toxic load.
An excessive amount of salt can immediately be seen in cases of hypertension. A person who eats too much salt retains too much water, has swollen ankles, tends to keep things inside (liquids, but also emotions) and most of all, has troubles breathing (asthma). The premenstrual syndrome is a good example of temporary excess of water and those who experience it know that they can lose up to a kilo of liquid from one day to the next.
What does “avoiding milk, nickel and salt” mean?
Avoiding milk means practically eliminating all milk of animal origin (included goat, sheep, llama, skimmed, predigested...) and its derivatives such as yogurt, whey, cheese, butter, cream, ice creams. It's important to pay special attention to manufactured foods as well since many of them contain milk as a component.
On the other hand, it's not possible to avoid nickel. The goal of a proper control diet is just to decrease the intake of foods which contain a lot of it, paying careful attention to industrial fats (which contain nickel as a residue), canned foods and foods rotation. It's possible to effectively supplement the diet with low dose hyposensitizing vaccines that facilitate an easier contact with food and objects that contain nickel.
The same is true for salt: the goal is keeping it under control, by carefully reading the ingredients labels and realizing that many prepared foods, even unsuspected ones like sweets, contain quantities of salt that we really ought to avoid. It's true that 100 grams of ham contain 5 grams of salt, but did you know that 100 grams of bread contain 4 grams?
How can a person manage the milk, nickel and salt diet?
No milk really means no milk. This means you'll need to always take a close look at the ingredients label of prepared foods and avoid hidden dairy products, such as whey, lactalbumin, lactoglobulin, casein, lactose, milk proteins (cow, goat, etc.). Luckily milk is easy to substitute with vegetable milks: rice, soy, chestnut... you can find them in ready to use form in many supermarkets or you can make them yourself.
The main problem is presented by industrial fats, particularly (but not only) hydrogenated fats, unluckily contained in almost every manufactured food. You can avoid these by using only high quality virgin oil (olive, or single seed), cold pressed and used raw. Canned foods (tin plate) should be avoided, using glass containers instead.
Especially at the beginning, the salt control diet requires a healthy dose of skepticism towards all pre-packaged foods. You also need to foresee a few days of adaptation before your sense of taste becomes attuned to the new taste levels. Sometimes, after a person has reduced salt for health purposes, they don't go back to using it because food tastes better.
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