MOT for Health part III: Beyond Food Intolerance

With a familiar trepidation I started my research into the growing problem of food intolerance by having my own Toxicity Health assessment. I have had previous experience of going along to health checks in the course of research feeling fine and symptom free, only to be told I have a biological age of 63 (I am 37) or have various parasites and toxins swimming about in my blood stream. I suspected that my toxicity assessment would be much the same and indeed I was not disappointed. Phil Speirs goes in search of a new liver.
 
Concern over the amount of pollutants in the world now includes not just the air we breathe but the water we drink and the very soil that our fruit and vegetables are grown in. Toxic overload is a very 21st century issue and our livers are crying out for some rest. But where do you start to find about the toxic load that your body might be carrying? Sheila Partridge uses sophisticated machinery to assess 100s of different food substances and the person’s reaction to them. “Everything – food, vitamins or minerals – has their own unique vibration or frequency, and when we pass that charge via the meridians through the body we can tell how the body reacts to it by the way it changes.” The procedure for each food substance is quick and Sheila uses her experience to make suggestions as to how to remedy deficiencies or intolerances. “My first job is to help people bring their system into better balance so that we can start building wellness and vitality back into their lives,” Sheila explained. With Sheila’s background in stress management she has a lot of experience to draw on and this forms a vital part of her assessment and recommendations. How did I fair? My initial assessment revealed a mild yeast infection, wheat intolerance and general toxicity level that Sheila determined was too high for me to absorb vitamins and minerals efficiently. I was scoring outside the safe zone of the toxic triangle (see diagram) and needed to cut out and cut down on yeasts, wheat and sugars (food groups including breads, alcohol, fruit, sweets, cakes and pasta). I am keen on my wholefoods and eat a varied diet but this was a challenge. My perseverance paid off and when I had the follow up my levels were clearly within the acceptable limits. “Often people are intolerant to certain foods because they simply eat far too much of them,” Sheila explained. “A properly functioning body is all about balance and if a person is eating wheat products every day the body may well react by becoming intolerant to wheat. Once wheat has been cut out for a while it may be reintroduced at a more moderate quantity without problems.” Not only has the experience made me reassess what I considered a healthy way of eating, but also it provides a great once over MOT for health.
 
Info:
Invitality offers a clinic in La Cala, Marbella and Estepona and is introducing an Immunity Programme that includes toxic load & free
redical activity. Very effective for boosting immune systems against virus & for HIV. Call Sheila Partridge on xxxxx or visit
www.invitality.co.uk for more information.
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