(1) It can have a
genetic predisposition for a specific allergy to start with. (2) It
can be repeatedly exposed to an irritating substance such as pollen
when, at the same time, the body's mechanism for dealing with
irritations is weakened. Generally weak adrenals causes this because
the adrenal's job is to produce hormones that reduce inflammation.
Once the irritating substance succeeds at producing a significant
inflammation, a secondary reaction may be set up, called an allergy.
Once established, an allergy is very hard to get rid of.
(3) in a way very similar to the second, but instead of being
irritated by an external substance, it is irritated by repeatedly
failing to properly, fully digest something. Pasteurized milk for
example, basically impossible to completely digest even in its
low-fat form, often sets up an allergy that applies to other forms
of cows milk, even raw, unpasteurized cows milk or yogurt. Eating
too much white flour can eventually set off a wheat allergy. My
husband developed a severe allergy to barley after drinking too much
home-brewed beer; he also became highly intolerant to alcohol. Now
he has allergic reactions to both alcohol and barley. And gets far
sicker from drinking beer (two separate allergies) than from wheat
beer, hard liquor or wine (only one allergy).
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