‘Common Knowledge’ or Body Energy Awareness?

There are always plenty of myths around, at any given time, about what is or isn’t meant to be good for us (supposedly). For example, many doctors used to advise their patients to smoke cigarettes, avoid eggs, substitute margarine for butter, and to cover themselves with oil-based, ‘skin-protection’ creams before, well, frying themselves for hours in the sun. I imagine some doctors still subscribe to the latter two beliefs. Experts often have difficulty changing their opinions on the basis of new research results.

Anyway, speaking of frying, a friend recently offered us some ‘healthy’ chips (potato crisps), which had been deep-fried in olive oil. Leaving aside the effects of deep-frying anything, we couldn’t help noticing how unusually tasteless they were. Why? Because, being ‘healthy,’ they had no added salt. And, as we all ‘know,’ reducing our salt intake is good for our hearts, isn’t it? Continue reading →

An allergy is a personal hypersensitivity to something that is not inherently bad for the human body. The medical profession assumes there is a fundamental difference between hypersensitivies that involve the immune system – a true “allergy” – and hypersensitivies affecting other areas of the body – “intolerances.” But the energetic mechanism of reaction – other than that specific to the afflicted area (e.g. your immune system, cardiovascular system, nervous system, etc.) – is the same in all cases. So we refer to all hypersensitivities as “allergies.”

Because of the conventional lack of understanding of allergies there is a common presumption that food allergies are relatively rare – e.g. “more than 3% of adults have one or more food allergies.” But this presumption reflects the common lack of awareness of food allergy rather than its actual low incidence.

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