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Nickel is almost omnipresent in our lives. It's in bra fasteners and Swatch straps, jacket zippers and office chairs. Usually, it doesn't do much harm because when it's in contact with the skin, the body absorbs very little.
However, in the past few years there has been an increase among negative reactions to nickel, probably due to industrial fats (widely used today) that contain it as a residual: a croissant contains more nickel than a coin.
A diet that keeps these fats under control often controls as well the problems caused by nickel. The diet can also be supplemented with low dose hyposensitizing vaccines that allow a smoother contact with foods and objects that contain it.
Salt (sodium chloride, normal kitchen salt) is naturally present in our body and in many foods, therefore it can never be “eliminated” from our diet and our life; if it were possible, we would get ourselves into trouble. But nevertheless our intake of salt must often be controlled. An excessive amount of salt can immediately be seen in cases of hypertension. A person with too much circulating salt has swollen ankles, has troubles breathing (asthma), retains too much water. 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 “regulating nickel and salt” mean?
It's impossible to completely avoid contact with nickel. Ideally, the goal is to stay as far away from it as possible. The realistic approach is to observe a control diet that reduces the consumption of foods that contain the greatest quantity (cocoa, tomato, pear...) and rotate them in such a way that the body isn't “overloaded”. According to your doctor, you can effectively supplement your diet with low dose hyposensitizing vaccines that aloe a smoother contact with foods and objects that contain nickel.
Concerning salt, things are not so easy. 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 nickel and salt diet?
The main problem is presented by industrial fats, (hydrogenated and non-hydrogenated), present in almost all manufactured foods. You can avoid these by using only high quality virgin oil (olive, or single seed), cold pressed and used raw. Canned foods (tinplate) should also be avoided, and glas containers should be preferred.
Concerning salt, especially at the beginning, it's better to have a healthy dose of skepticism towards all pre-packaged foods. You 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.
Suggested diets
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