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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.
The signs of nickel hypersensitivity are easily recognizable: dry skin, with blisters on the fingers (dyshidrosis) and various types of skin problems, what doctors call “atopic dermatitis”, headache, and gastro esophageal reflux - all signs of a stressed body.
What does “avoiding nickel” 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”.
For each individual case, it will be up to a doctor to establish the attention (and precaution) level needed, possibly adding tolerance inducing vaccines to the control diet.
How can a person manage the nickel diet?
The main problem is presented by industrial fats, particularly (but not only) hydrogenated fats. You can avoid these by using only high quality virgin oil (olive, or single seed), cold pressed and used raw.
The single foods that are high in nickel are listed in a food profile (Nickel: yes and no foods) that should be kept handy.
Canned foods (tin plate) should be avoided until the crisis is past. However you can use foods contained in glass or plastic bags (even if foiled). Stainless steel and enameled cookware are fine, as well as plastic tools. Remember that all fats, even extra virgin olive oil, become altered when heated: always use quality non-stick cookware to cook without fats.
Suggested diets
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