СИНДРОМ ХРОНИЧЕСКОЙ БОЛИ-CHRONIC PAIN SYNDROME

If you are extremely sensitive to a food, have a history of anaphylactic reactions to food, or of life-threatening asthma attack, your doctor will advise whether it is safe for you to test foods or not, but you should always take emergency precautions before testing and not test unsupervised. If you have no such history, such precautions would not be essential.

If you have had immediate allergic reactions to a food, or are nervous about testing, one useful test you can carry out prior to actually eating the food is the Cheek Test. Smear a small amount of the food or its juice on the skin of your cheek and leave for half an hour. If you develop symptoms in that time, do not test-eat the food without further consulting a doctor. This is a useful test to do for babies and young children.

How to Monitor Symptoms

Before starting to eat, note down how you feel, and whether you have any specific symptoms already so that you will notice any change.

Eat the food you want to test, as a single food (see below for full advice). If you have a history of allergic reaction, you may only need to eat a little and your doctor may advise you not to eat too much. If you have no clear history of allergy, you may need to eat a lot of the chosen food: you may only react if you eat a large amount and it is better to get a clear result on the first round of testing. (You can experiment later to see if you can tolerate smaller amounts.)

Next, wait and see if symptoms develop. Note down any adverse changes (physical or mental) that you notice, and the time when they occur. Most people find that, if they are going to react, symptoms start to develop within the first four hours after eating. Delayed reactions can occur, especially with proteins and grains, and you can develop symptoms up to eight hours later or even the next day.

Do not take food or drink other than water for at least four hours after testing so that you do not confuse the results. Some people like to test foods in the late afternoon or evening, so that they can be at home resting and are able to monitor symptoms for several hours after eating.

If you get very hungry when testing or on an exclusion diet, a drink of hot boiled water helps quell hunger cravings and get you through to the next meal or snack.

If you feel worse the next day or get withdrawal symptoms, these will confirm any symptoms that you noted on eating the food.

If you have no reactions to a food first time round, it can be a good idea to wait a week (or a minimum of four days) before eating it again, and then repeat the test to be absolutely sure of negative reaction.

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Angio-oedema (water retention) is characterised by puffiness and swelling of the tissues and deeper levels of skin. As small blood vessels enlarge in an allergic reaction, fluid escapes from them into the surrounding tissues and causes the swelling. This can be painful and give a burning sensation. The swelling is commonly found around the face, lips, tongue, eyes, and also in the hands, feet and legs. Occasionally, it can be dangerous if it causes blockage of the airways.

Angio-oedema often accompanies urticaria , like urticaria, it can be caused by false allergy reactions to foods and chemicals. Aspirin is a common trigger.

Asthma

If you have asthma, you may experience one or more of the following symptoms:

• wheezing

• shortness of breath

• constriction of the chest

• cough

These symptoms can also be caused by other diseases, such as bronchitis or heart disease; asthma can be distinguished by measuring changes in the diameter of the airways of the lungs. Severe asthma is readily recognised, but mild asthma can go unidentified. Tightness of the chest, and shortness of breath are often accepted as normal, or go unperceived. A dry, persistent cough, especially in children, can often be a symptom of mild asthma. In a severe attack, a dry cough often becomes productive as phlegm is produced.

Asthma can occur immediately on meeting an allergen, or as a late phase reaction several hours later. Attacks are often bad late at night; this is linked to changes in the blood levels of a hormone, adrenalin.

Asthma is not always caused by an allergic reaction. It can be triggered by irritants, such as smoke or fumes. Cold air, exercise, or a viral infection can all cause asthma without allergy being involved. Stress, particularly emotional stress and anxiety, can also trigger or aggravate asthma.

Asthma can also be a symptom of food intolerance, chemical sensitivity, or of false allergy reactions to foods and chemicals.

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Oven Cleaners

Most oven cleaners are based on caustic soda and are highly corrosive and irritant, even to normal, healthy people.

The best way to keep your oven clean is never to allow grease and spills to become encrusted. Wash it down each time you use it while it is still warm with a solution of sodium bicarbonate in hot water (one tablespoon to 300 ml/1/2 pint water), or clean with washing-up liquid. Never allow grease to build up. It is hard work, but make it a habit and it will save you using a noxious cleaner.

If the oven is already dirty, sprinkle salt or sodium bicarbonate on to the moistened surfaces when the oven is warm, and allow them to stand for some time. Rinse and wash thoroughly.

Washing soda is a very effective oven cleaner, but it cannot be used on self-cleaning liners or on certain enamels as it will damage the surfaces. Read your cooker’s instructions or contact the manufacturers to find out if you can use it.

Silver Cleaners

Most silver cleaners are solvent-based and give off fumes. To clean tarnished silver, make a solution of one part washing soda and 20 parts water in a washing-up bowl. Put in a piece of aluminium foil. Immerse the silver and leave for about one minute. This causes a chemical reaction (non-hazardous) and the tarnish from the silver is transferred to the foil. Rinse well, dry and buff with a dry cloth. Chrome can be polished with a solution of sodium bicarbonate.

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Here you will find instructions for cooking the following foods for weaning:

• Amaranth • Rye

• Buckwheat • Sago

• Millet • Tapioca

• Oats • Vegetable and fruit juices

• Rice

If your baby is chemically sensitive, use filtered or bottled water.

Amaranth

Serve puffed amaranth, mashed with a little water.

Buckwheat

40 g (1 1\2 oz) buckwheat flakes 300 ml (A pint) water

Stir the flakes into the water in a saucepan and bring to the boil. Simmer for 5 minutes, stirring occasionally.

To cook in a microwave, put the flakes and water in a large, covered bowl. Heat at full power for VA minutes. Stir, then heat at full power for a further VA minutes. Leave to stand for 10 minutes. Make sure that the mixture is cool enough before serving.

Millet

65 g (2 1\2 oz) millet flakes 300 ml (1\2 pint) water

Mix the flakes into the water in a saucepan. Bring to the boil, stirring all the time, until the porridge thickens. Turn off the heat. Cover tightly and leave to stand in a warm place. Thin with water if necessary before serving.

To cook in a microwave, follow the instructions for Buckwheat (above).

Oats

40 g (11\2 oz) porridge oats 300 ml (1\2 pint) water

Stir the oats into the water in a saucepan. Bring to the boil and boil for 1 minute, stirring.

To cook in a microwave, follow the instructions for Buckwheat (above).

Rice

Either cook ordinary rice (white, for preference) in water and liquidise with boiled water to a fine puree, or give ricecakes or plain rice puffs, salt and sugar-free (Kallo brand available from wholefood shops). (Baby must be able to chew to take these.) Alternatively, cook 50 g (2 oz) rice flakes in 300 ml (1\2 pint) water, following the instructions given for Buckwheat (above).

Rye

Give Ryvita Original Crispbread if the baby can chew, or soak the crispbread in water, mash it a little and give it by spoon.

Sago

25 g (1 oz) pearl sago 300 ml (1\2 pint) water

Mix the sago and water in a saucepan. Bring slowly to the boil, stirring constantly, then cover and allow to simmer gently for 5-10 minutes, stirring frequently. The mixture will turn clear and soft when ready. Add more water if necessary.

Tapioca

20 g (3\4 oz) pearl tapioca 300 ml (1\2pint) water

Follow the instructions given for Sago. Vegetable and fruit juices

You can make your own vegetable and fruit juices by simmering a 25-50 g (1-2 oz) piece of vegetable, or 50 g (2 oz) dried or fresh fruit in 600 ml (1 pint) water, then straining for a thin, flavoured drink, or liquidising for a thicker juice.

Fennel, carrot and parsnip can be popular drinks. Try also apricot, fig or prune fruit drinks.

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If you have intractable problems with damp or are in a very mouldy location, say near a river or canal, you may have to consider moving house to a drier situation. If you cannot move, or have very specific damp problems, you could consider using a dehumidifier to keep down humidity and mould levels. If you do use one, you need to take great care that the dehumidifier itself is not a source of moulds. Mould spores can grow on the inside, and in the collecting containers of dehu-midifiers; they are then blown back into the room with the drier air. If you use one, you must empty it frequently and keep it scrupulously clean, often wiping it down inside with a Borax solution.

If you have an intractably damp cellar, porch or cupboard, keep its door closed as much as possible, and seal it with draught-proofing material. Mould spores can seep through a house from such an isolated source, and opening a door frequently or leaving it open will blow moulds constantly through the house.

Moulds are found in house dust wherever it collects. Using filters on a vacuum cleaner can prevent moulds being dispersed around the room in the vacuum exhaust.

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