Гипертиреоз – Hypertheriosis

Leaving out foods of which you are intolerant often leads to withdrawal symptoms, so you feel worse initially, and then better after a few days. Reintroduction of an offending food can sometimes provoke intense, severe reactions – often different from the kind of general masked symptoms of which the person had been complaining. The severity of these reactions can diminish in time, however, if the food is left out for a long while, or if it is eaten only at regular intervals of a few days, or in small amounts. It appears that the body has a capacity, in food intolerance of this kind, to cope with a certain amount of the food, so you may be able to keep it within your diet, provided that you do not exceed your body’s tolerance of it.

People who have sorted out their diets often report that all kinds of vague symptoms that they did not consider linked to food sensitivity (such as earache, vaginal discharge, cystitis, insomnia, irritability, tension and tiredness) clear up as well as their principal symptoms.

Food intolerance of this kind is also found associated with other diseases, such as rheumatoid arthritis, irritable bowel syndrome, candidiasis and Crohn’s disease. Some people with these conditions improve following changes to their diet, although the specific reasons for the links between their disease and food intolerance are not known.

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Whatever the cause of multiple sensitivity, the advice that doctors give on the need to avoid allergens and other substances is based upon the value of avoidance measures in preventing and controlling multiple sensitivity. Avoidance can help prevent you developing new sensitivities, and can control and help you live with multiple sensitivity if you know you are already prone to it.

Managing Your Load

The term that is commonly used is ‘managing your load’. Most people with multiple allergies or sensitivity find that they get worse at times when their load of allergens or other substances is high. For instance, people allergic to pollens sometimes find that their other allergies (such as to foods, house dust mites or pets) become noticeable or worse during the pollen season, whereas they cause no trouble or can be controlled at other times of the year. People who have food allergy or intolerance usually find they start reacting badly to multiple foods or chemicals, or other allergens, if they are eating a lot of the foods that upset them, but that the severity of the reactions declines, or they disappear altogether, if they keep to a strict diet. People sensitive to chemicals find they start reacting to many things if they have high levels of exposure – say, after a long car journey, or after decorating -but that their system calms down again if they keep their general exposure low.

You can use the avoidance process to manage your sensitivity if you know you react to many things. It can sometimes be hard to sort things out and to adapt your life, but avoidance actually works. It can prevent, especially with babies and children, and it can alleviate and cure. For some severely ill people, it is their only route to improvement in symptoms. It can mean a substantial reduction in the drugs that they take, and a return to something close to a tolerable life.

Even if you are not severely ill, you are likely to benefit from avoidance if you have any tendency to multiple sensitivity. The best route is to reduce your overall load of allergens and things that cause you to react.

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Brass Polishes

Most brass polishes are solvent-based and can cause reactions. Two alternative polishes are:

• either dip a piece of lemon in salt and rub it over the brass,

• or make a paste of equal parts of vinegar, flour and salt and rub it over the brass

Do not leave either of these on the brass for long as they can be caustic. Rinse off the mixture, dry and buff up the brass with a cloth. For silver and chrome polishes, see Silver Cleaners, below.

Car Cleaners

Most car-care products are solvent-based and can be troublesome. Either use general cleaners or detergents which you tolerate or try a special range of solvent-free shampoos made by Simoniz. These are available from most car accessory shops such as Halfords.

Carpet Cleaners

To clean a carpet, you can use a steam-cleaning machine with just plain water and no detergent.

If you want to use a detergent, use a washing-up liquid or general cleaner that you tolerate (see below). Mix one part liquid with four parts boiling water. Allow to cool, then whip the mixture with an egg beater until it foams. Sponge it into the carpet and wipe it away thoroughly with a damp cloth.

If you are allergic to house dust mites or to moulds, make sure that the carpet dries very thoroughly. Damp conditions encourage dust mites and moulds.

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Vomiting, diarrhoea, sneezing, runny nose, eczema, asthma, colic or unexplained crying are clear signs of a reaction. If your baby has any difficulty in breathing, always contact a doctor immediately.

Some parents can identify a baby’s reaction from less clearcut signs (such as bright red face, snuffled nose, big black rings under the eyes, red spots, irritability, sleeplessness, restlessness), which often precede or accompany more severe symptoms.

Take vomiting and diarrhoea seriously. Some people will tell you that it does not mean anything for a baby to throw up food or have diarrhoea when first weaning, or even as a toddler trying new foods. If he or she tolerates a food well, however, it should not cause any vomiting or diarrhoea, nor is it a good idea for a potentially food-sensitive baby to have gastric upset. If you have any doubts about a food, leave it out of the diet until the baby is older and try it again when the baby may have matured enough to be able to digest it properly. Do not tolerate so-called toddler diarrhoea.

If your baby has ever had a history of severe or anaphylactic (shock) reaction to anything, or if you want to be extra careful, try the Cheek Test before giving a food by mouth. Smear some juice or fat from the food on to the skin on the baby’s cheek half-an hour before a feed. If the baby has any symptoms, especially swollen lips, difficulty in breathing, or hives, do not give the food. Contact a doctor straightaway.

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Moulds are highly adaptable and versatile organisms. For every ecological niche, there is probably a mould which will survive or even flourish. Some survive, and produce spores under very specific conditions of temperature, moisture or light. Others, by contrast, are fairly tolerant creatures and, although they have preferences, will function happily across a wide range of environments and habitats. They feed on almost any material containing carbon – plants, leather, paper, fabric. Some can even break down the strong resistant fibres of wood and hair.

Four moulds implicated in allergy, Alternaria, Aspergillus, Cladosporium and Penicillium, tolerate a very wide range of conditions and are found worldwide. They are present in the UK throughout the year in many situations; they have peaks at certain times and in specific conditions. These are known as ‘universal dominant’ or ‘perennial’ moulds.

As a broad guide, however, most moulds like warmth and humidity.

A temperate, moist climate, like the UK’s, sustains them very well. Hot, moist environments, such as swimming baths, saunas, hairdressers, greenhouses, bathrooms, launderettes and kitchens, encourage mould growth. Very dry weather, such as the summer of 1976, or prolonged hard frosts, inhibit the production of spores, and many allergy-sufferers feel better in such conditions.

Moulds also multiply where nutrients are readily available to them, such as where well-rotted decaying material abounds. So they thrive in rubbish bins, dustbins, compost heaps, in fallen leaves and humus, in rotting wood, in hay or straw, in cut grass, in mossy dark corners, in crops. Their food does not have to be badly decayed – even a slight deterioration provides enough food potential for some moulds, early colonisers, who thrive on slightly decaying material and will cling invisibly to leaves that are starting to turn on the tree; to the skin of fruit and vegetables; to food which has just been chopped or cut; to processed food which has been opened, such as tins or jars, or a loaf of bread. Sometimes you can also find them growing visibly – grey or green growth on decaying fruit or bread.

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