Facts & Functions

Allergic diseases affect countless people in most countries, caused by a wide range of environmental factors – especially air pollution and toxins such as crop sprays. The sufferer is for the most part not able to control the factors causing discomfort and misery.

Food Allergies occur when your immune system mistakes a certain food protein for a harmful foreign agent and attacks it. It often takes just a very small food sample to provoke an allergic reaction. Highly sensitive people may even have fatal reactions to traces of food in the air! Symptoms usually develop within half an hour after ingesting, and may include diarrhoearashes, bloating and vomiting.

Food allergies may need emergency treatment, as in the case of anaphylactic shockhypotension (low blood pressure) and loss of consciousness. Peanuts and latex products can cause similar reactions.

Common food allergens

Shellfish (molluscs)

The medical field offers various tests and remedies in an attempt to counter these allergies, yet these are often unsuccessful, and at best highly invasive.


At Soundwaves Health Clinic we test for allergies and related disorders in a completely safe and harmless non-invasive way. Our Foundational Scan will find the cause of your allergy, enabling us to remedy it with our Frequency Therapy…no medications, no needles!


“Food Poisoning” – triggered by bacteriatoxinsviruses and parasites, is a common illness that not only causes great suffering, but sometimes can be fatal.

 Most common causes of bacterial foodborne illness:

– Cross-contamination of cooked food from uncooked foods

– Improper temperature control

– Chemical contamination of food from improper storage, or using non-food grade soaps and disinfectants

– Foreign bodies i.e. in farming, manufacturing, cooking, packaging, distribution or sale, pests (or droppings), hairs, cigarette butts, wood chips, and other contaminants can pollute various products

Food stored or sold in a ceramic pot with a lead-based glaze

To ensure food safety one should use a clean preparation area with foods of different types kept separate; ensure an adequate cooking temperature; refrigerate foods promptly after cooking.

Foods that spoil easily such as meat, dairy and seafood must be prepared a certain way to avoid contaminating the people for whom they are prepared. This means that cold foods should be kept cold and hot foods should be kept hot until storage. Frozen meat meant for cooking should not be thawed at room temperature, because of the risk of dangerous bacterial growths, such as Salmonella, or E. coli. Rather thaw it in the refrigerator.


The following material is assembled from various sources freely available. It is not intended as a comprehensive study of Anatomy, Biology, Endocrinology or any other medical field.