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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.
As a result, a person with these intolerances doesn't live well. The intestine doesn't function well and there's often accumulated fat in the stomach area. The skin experiences the issues caused by milk (acne, psoriasis) and the dyshidrosis due to nickel. Headache is frequent (because of malabsorption and toxins) but most of all the immune system is fatigued because it has to deal with chronic inflammation: it's like a flu that never goes away.
What does “avoiding milk and nickel” mean? Today it's not possible to avoid nickel. The ideal goal would be staying completely away from it; more realistically, 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.
Avoiding milk on the other hand, 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.
How can a person manage the milk and nickel diet?
Concerning nickel, just keep a copy of the food profile handy and gradually learn to regulate the quantities. No milk, however, 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's, goat's, 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.
Suggested diets
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