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Nickel is a metal that is present in many commonly used objects and for this reason it's difficult to avoid contact with it on a daily basis. Small quantities of it are released by metallic alloys without being very toxic since the body absorbs it only to a small degree. Nevertheless it can sometimes be responsible for various pathologies that are mainly related to contact.
Nickel can also be present as a contaminant in tap water and, although this contamination is practically irrelevant in terms of toxicity, it can disturb persons who are particularly sensitive to the substance. However the use of mineral water for cooking is very rarely restricted and only in the case of extremely serious cases.
In recent years, allergies and intolerances to nickel have become more frequent. Even though many people believe that they are solely caused by contact with metal alloys that contain it, recent studies have shown that a large percentage of these pathologies can be cured - or at least greatly improved - by the implementation of a rotational diet which includes those foods with a high nickel sulfate.
One of the causes of the increased amount of nickel sulfate overload is linked to the massive use of hydrogenated and non-hydrogenated vegetable fats in the food industry. Because of the presence of abundant nickel sulfate residues in the processing of vegetable fats, today's diet for a person with this hypersensitivity is particularly focused on many industrial foods.
The risk that nickel salts may be introduced by way of foods has become a serious problem. Recent scientific studies have clearly shown that the typical nickel sulfate allergy symptoms are actually caused by the consumption of food substances that contain it.
Many foods contain a minimal amount of nickel sulfate, but we choose to act by way of a diet that is specifically aimed at foods that contain large percentages of it. Cereals with a high nickel content such as corn and oats are inserted in this diet, although even buckwheat, wheat and rice also contain it (to a much smaller degree).
In the presence of a particular sensitivity, these foods may also be considered in the diet but only if a doctor prescribes it.
Objects
Contact with objects containing nickel is restricted only in certain cases of actual contact allergy, not necessarily in all allergic forms related to food reactions. If a specific contact reaction has not been identified, it's not necessary to avoid the use of these objects or substances.
However it is necessary to reduce the intake of foods that contain nickel: it's much more important to avoid eating a croissant made with hydrogenated fats than it is to avoid using a metal pan or utensil for cooking.
List of foods containing nickel sulfate that are to be avoided on a rotational basis as indicated by the instructions
Spinach, mushrooms, cocoa, tomato, pear, asparagus, rhubarb, raisins, prunes.
Lentils: these legumes have the highest nickel content. Beans and peas (in descending order) contain less. We don't usually exclude these last foods from the diet unless an individual reaction has been found.
Corn, onion: onion and corn are to be used in minimal quantities. However the amount of onion necessary for a sauté or a few corn kernels just to add color to a salad are permitted. A small bowl of cornflakes with milk can be eaten for breakfast every once in a while. Corn bread or mush, onion soup, half a package of cornflakes or pop corn are obviously to be considered as abundant quantities and are therefore to be excluded.
Oats: considered to be one of the cereals with the highest nickel content.
Herrings, oysters, canned foods.
Margarine and vegetable fats (hydrogenated and non): their preparation involves various oils, and corn oil is often among them in addition to soy and peanut oils. In the food industry they are often used as “amalgamators”, and their presence in food is considerable. Except for rare exceptions, vegetable fats are to be considered to be present in the following industrially produced foods. Some common examples of products that contain nickel salts and should therefore be eliminated from or rotated within the diet are all packaged products (crackers, cookies, breadsticks, potato chips, peanuts and toasted hazelnuts), special breads (like flavored breads, oiled, many whole wheat breads, toast, focaccia, canapés), chocolate, ice creams, candies, all industrial pastries and cookies (junk food, cookies, croissants and all snacks), bouillon (even vegetable), some jams, fast food, fried foods.
Dried nuts and oily seeds: almonds, hazelnuts, pistachios, pine nuts, peanuts, walnuts, sesame seeds, dried coconut (mostly found in grated form in sweets), linseeds, pumpkin and sunflower seeds, must all be eliminated, or eaten sparingly if specifically allowed by your doctor: the preservation process may alter the oils that they contain. “Kokoh” flour contains sesame.
In addition to the foods listed above, the diet also calls for the elimination of all cooked foods that contain any kind of oil because the cooking process modifies oil in a way similar to that of hydrogenation. Even when the label indicates the presence of “non-hydrogenated oil” or “natural oil”, you cannot be sure f the final composition of the fat after it has been cooked.
Warning about smoke: tobacco smoke not only brings nickel in contact with the mouth and eyes but it also introduces it deep within the lungs. Most importantly, however, it all allows it to immediately enter the blood stream, thereby greatly increasing the concentration of nickel within the body. The combustion of tobacco leaves at as little as 43°C gives rise to the production of nickel carbonyl which is inhaled or passed on to the blood by way of contact with the mucosa. Therefore reducing one's nickel intake from food is fundamental but a true equilibrium cannot e reached if a person continues introducing nickel through smoking.
© The editorial rights to this document are reserved to SMA Srl Servizi Medici Associati - Via Vegezio 12, 20149 Milano - Health Director: Dr Attilio Speciani MD (copyright to be cited upon usage).
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