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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.
If there is milk intolerance as well, the skin shows issues (acne, psoriasis), there's abundant mucus, and an inflamed intestine which is either too slow (constipation) or too active (colitis). But the worst symptom is the intense fatigue caused by chronic inflammation, which steals energy to the entire body.
The situation becomes complicated when someone is also hypersensitive to natural salicylates, which are present in many foods: easy bleeding, immediate or chronic itching, asthma, and strangely enough, analgesics act in the opposite way as how they are intended.
A person with these intolerances doesn't live well. He has hypertension, swollen ankles, urticaria, milk-induced dermatitis, frequent intestinal disorders and excess of fat in the abdominal area. He has the typical inflammatory headache, and if he takes a pain killer, he feels worse. Moreover, he has troubles breathing - asthma due to hypertension is added to that due to salicylates - and he's desperately tired.
What does “avoiding milk, salt and salicylates” mean?
For a person who is intolerant, avoiding milk (on diet days) means avoiding all milk of animal origin (cow, goat, sheep, skimmed, pre-digested...) and all related products such as yogurt, whey, cheese, butter, cream and ice cream. Since many manufactured products contain milk, you need to pay careful attention.
It's more complicated to keep salt under control, because (added) salt is present in many industrial foods. Therefore you need to carefully read the ingredients labels and be prepared to replace many usual products with salt-free alternatives.
Salicylates, as well, are naturally present in many foods and are therefore not to be eliminated: it's enough to keep them under control, following your doctor's directions about “limits”. In other words, it's sufficient to keep an eye on your daily intake of salicylates selecting the right foods to eat: it's not so difficult to pick a fig instead of a raspberry. It's also possible to effectively supplement your diet with low dose hyposensitizing vaccines which facilitate an easier contact with foods that contain salicylates.
How can a person manage the milk, salt and salicylates diet?
Keeping salicylates under control is not a big deal: where's the issue in picking one fruit instead of another?
On the other hand, no milk - on diet days - really means no milk. This means that you must always keep a careful eye on the contents label of prepared foods and also avoid hidden milk in the form of whey, lactalbumin, lactoglobulin, casein, lactose, milk proteins (cow, goat, etc.). It seems complicated but you'll soon get used to it, and after a few days, you'll know what's ok and what's not.
Keep salt under control means reading all contents labels on industrially and /or artisan prepared products (including the bread made by your local baker) and replacing almost all of them with other products, carefully chosen or homemade.
Suggested diets
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