Food Reactivity

[Guest guest]

I have for years experienced food reactivity and never been able to

peg it specifically to any one food because it seemed so random and

always being exposed to mold it was impossible to separate the two.

I have never bought into the mycotoxin connection to reactivity but

have no problem accepting what mold does to my immune system. I know

it's real it's crippled me going on my 11th year now.

But I have recently been pondering on the possibility that maybe we

are not sensitized to mold specifically or made even made sick by

mold but our immune systems are shot and my theory is by chemical

exposure specifically (my opinion only)

My latest theory is that the only reason we associate mold with our

reactivity is because it's so prevalent. In this theory I surmise

that if other forms of pathogens were so ubiquitous and impossible to

avoid instead of mold we would react to them. Say some of the

innocuous types of bacteria that grow on food. It's only because we

can't avoid breathing that we are constantly reacting to mold. But

secondarily we are reacting to food because their is plenty of

bacteria in just about all the foods we eat unless we cook them out.

So I have been experimenting on this premise by not touching anything

that can't be cooked, lettuce, cereal, milk,orange juice, any of your

produce such as apples. If it doesn't get cooked I don't touch it. I

haven't experimented with this enough to make any tentative

conclusion and I react to the house so it's going to be hard to

separate but just wanted to throw this theory out their for anyone

that is desperate enough to try this method of treatment on

themselves.