About Food Allergies  


The word allergy is derived from the Greek words meaning “altered reaction” and an allergic individual usually suffers physical symptoms (e.g. headache, vomiting, rashes, migraine, asthma, etc.) when exposed to substances to which he/she is sensitive.  


The substance, which provokes this reaction, is called the allergen.  


It can be house dust, dog dander, foods, chemicals or even bacteria, just to name
a few. 


Over the past few years, there has been increasing awareness of many diseases and complaints that can be caused, or contributed to, by the presence of allergies. 


Allergy is quite common. Over 20% of the population is allergic to something. 


However, when one considers symptoms such as hay fever, wheezy bronchitis in children, minor degrees of eczema and food intolerance.

The true incidence of allergy and/or intolerance to one or more environmental agents would certainly be much higher.


Common symptoms of food allergy and/or sensitivities can include: 



Recurrent Bladder Infections 



Canker Sores 



Chronic Back Pain 









Joint Pain 


Skin Rash 


Irritable Colon 




Recurrent Infection 

Ulcerative Colitis 


Some conditions which are influenced or caused by food intolerance: 

Inflammatory arthritis

Migraine and other headaches 

Childhood hyperactivity 

Sleep disturbances 

Learning disability 

Asthma, rhinitis, sinusitis 

Recurrent infection (e.g. tonsillitis) 

Infantile colic and infantile colitis 

Mouth ulcers 

Eczema and other skin rashes 

Urticaria (hives) 


Premenstrual symptoms 

Fluid retention 

Irritable bowel syndrome (constipation and/or diarrhea, bloating, abdominal pain, wind) 

Peptic ulcers and gastritis 

Chrohn’s disease 

Ulcerative colitis 

Fatigue and excessive sleepiness 


Schizophrenia and other mental conditions 



Aggravation of diabetes 

Some kidney diseases 

Gall bladder symptoms 

Facial flushing 

Some types of palpitations 

Weight problems 

Celiac diseases 


Explaining why the increase of intolerance to our environment as well as the food we eat would definitely include the changes in the Western diet over the last hundreds of years, in particular the refining of food.

The use of chemical additives, the increased consumption of animal produce and the increasing presence of environmental pollution. 


Immediate Food Reaction
As the name implies, this food reaction can occur within 3 hours after digestion.

The reaction is caused by the presence of a high IgE antibody level in the blood, which sets off an immediate allergic response.

Symptoms can be rashes after eating an apple or headache after drinking wine. 


Delayed Food Reaction
Delayed food reactions can occur up to several days after ingestion of the reactive food, making it difficult to link one’s symptom to the food eaten several days ago.  


Such hidden allergies are often the cause of many “chronic symptoms.” 


The immune response to delayed food reactions are often caused by antibodies other than IgE. 


They are IgG, IgA, IgM and IgD. These antibodies combine with the food particles in the blood to form “immune complexes” which cause inflammatory reactions in tissues. 


Such inflammatory reactions can occur in any part of the body, thus producing many kinds of symptoms such as headache, eczema, joint pain, mental disorders, etc. 


Diagnosis of Food Allergy
There are many ways to identify food sensitivities.

Physicians and other health care professionals (as well as individuals suffering from
symptoms) have found that elimination diets, certain types of skin tests, blood

tests, muscle testing, electrodermal testing (Biomeridian MSA Professional) can
all be helpful in the identification of food sensitivities.

Not all techniques work for everyone, and food sensitivity testing and evaluation
can just be as individual as the food sensitivites themselves.

What's Different About Our Approach to Allergies and/or Sensitivities?
Allergy Elimination/Desensitization Technique, is a revolutionary treatment that uses Chiropractic, Acupuncture, Homeopathy, Kinesiology and Color Therapy to desensitize people of all ages to all kinds of allergens.

The same treatment's below can also be used for different allergies and sensitivities such as: Pollens, Animals, Plants, Trees, Bushes, etc.

Allergy Elimination/Desensitization Technique theory, therefore, defines allergy in terms of what a substance does to the energy flow in the body.

Allergies, then, are the result of energy imbalances in the body, leading to a diminished state of health in one or more organ systems.

Contact with an allergen creates a blockage in the body's energy pathways, which are called meridians. This energy blockage causes interference in communication between the brain and body via the nervous system.

This blocked energy flow is the first step in a chain of events which can develop into an allergic response.

Dr. Hardy utilizes a combination of Allergy Elimination/Desensitization techniques to give you the most rapid relief possible.

How We Treat Allergies and Sensitivites:
Dr. Hardy has several different options for treating food sensitivites including
the following:

Allergy Elimination Techniques including:

st george naet technique   Naet

st george naet technique   BioSet
st george naet technique   JMT
st george naet technique   Acupuncture
st george naet technique   Color Therapy
st george naet technique   Cold Laser Therapy 
st george naet technique   Homeopathic Desensitization
st george naet technique   Auriculotherapy - Ear Acupuncture

Generally Dr. Hardy will use a combination of the above techniques to give you
the best results in the shortest amount of time.


1. Joint Report of the Royal College of Physicians and the British Nutrition Foundation, (1984). Food intolerance and food aversion. J. Roy. Coll. Phys. Lound. 18:2 (April 1984),
2. Adverse Reactions to Food. American Academy of Allergy and Immunology Committee on Adverse Reactions to Foods, US National Institute of Allergy and Infectious Diseases, NIH publication no. 84-2442, July 1984.
3. Randolph, T.G. and Moss, R.W. Allergies – Your Hidden Enemy, Lippincott & Crowell, New York, 1980 (in UK, Turnstone Press, Wellingborough, 1981).
4. MacKarness, R., Not All in the Mind. London, 1976
5. Rapp, Doris J. Allergies and Your Family, Sterling Publishing, New York, 1980
6. Rapp, Doris J. Allergies and the Hyperactive Child. Cornerstone Library. (Simon & Schuster), New York, 1979.
7. Buist, Robert. Food Intolerance: What it is and How to Cope With It. Harper & Row, Sydney, Australia, 1984
8. Breneman, J.C. Basics of Food Allergy. Charles C. Thomas, Springfiels, Illinois, 1978
9. Lessoff, M.H. (ed) Clinical Reactions to Foods. John Wiley & Sons, Chichester, 1983, 220pp.
10. Dickey, L.D. (ed) Clinical Ecology. Charles C. Thomas, Springfield, Illinois, 1976