As seen with the Kinesiology Test we just looked at and the Pulse Test we will see next, the body can perceive allergies or sensitivities at an extremely subtle level. This holds up with thirst also. I have adopted The Thirst Test as my major ‘screening’ tool for allergies. A person often gets thirsty (beyond normal thirst due to salt etc.) within 30 to 90 minutes after consuming something they are sensitive to. I have my patients write down what they ate at the previous meal (30 – 90 minutes before) whenever they are thirsty. This has become one of the more accurate (70 – 80% accurate) techniques I use. There are a few things you have to realize first though.

We rarely eat just one food (or a mono-diet) as described in the Pulse Test; we eat a diet rich in variety. This means you will have to put on your detective hat to find your sensitivities. Let’s say you had a bowl of spaghetti and meat balls, along with a salad, and developed a thirst. You would write down these foods in your ‘food suspect diary’. (Probably you start worrying about not being able to eat pasta). A few days later you might find you are thirsty after eating a big vegetable stew, so you write that down. The next week you might find that the thirst is back after having a bowl of tomato soup. You realize that there were tomatoes in all of those dishes, so you try the pasta again without a tomato sauce and find it doesn’t bother you. After a while you have some salsa and again find that the thirst returns. This gives you a stronger impression that tomatoes are one of you sensitivities. Let’s say a week later you are at a friend’s house and they serve a big salad with tomatoes in it. You don’t want to make a scene, so you eat it, tomatoes and all. To your surprise, you are not thirsty. After a bit of reflection you realize the culprit is cooked, or canned tomatoes, not fresh. Congratulations, you are one step closer to understanding the terrain of your body and its sensitivities.

As straight forward as this might be, there can be a few more complications thrown in. Often you have to consume the food for several days before it produces symptoms. Usually 3 – 4 days will clear residue from a previous encounter. This is one of the reasons that rotation diets work so well. If you don’t eat a sensitive food more that once every four days, you might not get a ‘reaction’ to it. Sometimes there are other accumulative issues. I have patients who have no problem with tomatoes and no problem with green peppers, but if they eat them together, they get a ‘reaction’. It is the accumulation of the two items that creates the ‘immune load’, which leads to the ‘reaction’. Of course, there are other factors that can contribute to the accumulated immune load. Some other common factors are: stress, hormone cycles (menstrual, menopausal, etc.), weather patterns (wind, rain, barometric changes), environment toxins, building material, cosmetics and clothing.

So, try this as another tool to determine you sensitivities. Often we can combine one or more of these techniques to get more specific information. Sensitivities can also come and go. Just because you are sensitive to something now, doesn’t mean you will be in six months or a year.

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