Rave Reviews Book Club’s Spotlight Author Sherilyn Powers
Today it is my pleasure to host Rave Reviews Book Club’s Spotlight Author Sherilyn Powers. In today’s post Sherilyn focuses on the phenomenon of “morphing” as it applies to allergies and sensitivities. It is a phenomenon with which I am all too familiar. I first heard about this so-called morphing in relation to allergies and sensitivities at the Environmental Health Center-Dallas, where I learned that when someone is sensitive to a food within a particular food family, it may not be long before that person develops sensitivities to other foods in that same family. To counteract this tendency for sensitivities to evolve, Dr. Rea, the center’s founder, recommended a four-day rotational diet to his patients. I followed this diet for about four years until I became so well after following Dr. Rea’s treatment program and receiving energy balancing from the healing team at A Healing Place in Richardson, Texas, that I was able to return to my normal eating patterns, based on a heart healthy diet with organic foods whenever possible and filtered water always. So … are you curious about morphing? See what Sherilyn has to say about it. While you’re at it, support her on social media and visit her website. You will find links below.
Sherilyn Powers is the author of I’m Not Crazy I’m Allergic! In her book Sherilyn explores how exposure to seemingly harmless foods and substances could be related to reactions like panic attacks, depression, uncontrollable crying, brain fog, body aches and pains and many more.
Speaking to people with allergies every day, I’ve come across a very interesting phenomenon: allergies/sensitivities that “morph” or change seamlessly. Sometimes so seamlessly that it takes a long time to realize it has happened.
And by “morph,” I’m don’t mean a worsening of reactions, though this can happen, too, but actually a change in the type of reaction and even the form of the food to which they react.
For example, a lot of people I know can’t drink milk. It gives them stomach aches, excess mucus and even diarrhea, to name a few symptoms. These people have no problems with yogurt, cheeses or even ice cream, so they don’t consider themselves allergic to dairy, just lactose intolerant.
It gets interesting, however, when suddenly someone’s reactions evolve from just reacting to milk to reacting to the next food up the line, which seems to be yogurt or ice cream. These new reactions can present with symptoms similar to those they had after drinking milk, or they can be totally different.
After that the softer cheeses, and finally hard cheese, can also provoke reactions. Once that happens, dairy can sometimes no longer be tolerated at all, and drinking milk may cause debilitating reactions where it once only caused a bit of mucus.
I found the same type of thing happened to me with gluten. Before I found out I had Celiac disease, I had a lot of very interesting reactions to gluten. I had eaten it my entire life and had never known it was the cause of my so-called “IBS” (irritable bowel syndrome).
When I finally started to suspect a wheat allergy (I knew nothing about Celiac disease at the time), I noticed I had lesser reactions with some gluten-containing foods than others (e.g., spelt and kamut), and I found I could more easily eat foods prepared one way rather than another (toast vs bread, for instance). At that time, I had no idea that gluten was a factor. I just knew I tolerated certain foods better than others. It was after I was diagnosed with Celiac disease that I was able to put it all together from my notes.
How many people would have noticed the difference between how they felt having milk and cheese or eating toast and then eating bread? I probably would have missed it, too, but I had been sick and had eaten nothing but toast for a week. I went from that to eating an untoasted sandwich and my throat began to swell up. That rather caught my attention.
This doesn’t happen with everyone, but I’m using these examples to point out that allergies/sensitivities are not static. Just because drinking milk makes you sneeze one day, it does not mean that it will still make you sneeze three years from now, or that only milk, among all dairy products, will elicit a reaction.
When you are trying to discover what your allergies and sensitivities are, don’t forget that cooking and processing foods can sometimes not only change your reaction, but also can influence whether you have a reaction at all.
Sherilyn Powers’ contact information:
About jsherwin2013Jennie has a bachelor’s degree in English and a master’s degree in counseling. She is the author of Intentional Healing: One Woman’s Path to Higher Consciousness and Freedom from Environmental and Other Chronic Illnesses and is a contributing writer to Conscious Life News. She has been a teacher of English on the junior high school and senior high school levels, as well as a writer and editor in the field of public health. She has mentored writers and editors. She is certified in Reiki I and II and has studied energy therapies at A Healing Place in Richardson, Texas, working under the direction of Deborah Singleton and her healing team. Jennie also acknowledges the guidance of Christine Gregg, Australian spirit reader and healer, and Maya Page, intuitive healer, Reiki Master, and VortexHealing® practitioner, now retired. Jennie lives in Baltimore, Maryland, with her husband, Roger, a retired physician and epidemiologist. They provide editorial services to university researchers in the fields of medicine and public health. Her son, Colin, lives and works in New York City with his wife, Colleen.
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