Allergens and Environmental Toxins

Facts & Functions

The information about illness or treatments contained here is general in nature. It does not cover all possible uses, actions, precautions, side effects, or interactions of the treatments mentioned, nor is the Information intended as medical advice for individual problems, or for making an assessment as to the risks and benefits of taking a particular treatment.

The therapist(s) specifically disclaim all responsibility for any liability, loss or risk, personal or otherwise, which is incurred as a consequence, directly or indirectly, of the use and application of any of the material. If you think you may be suffering from any medical condition you should seek immediate medical attention. You should never delay seeking medical advice, disregard medical advice, or discontinue medical treatment because of information provided by us.

– Payments: Cash at time of appointment. Regret no card machine.

– Internet payment (EFT) admissible, only if pre-arranged with SoundWaves Health Clinic.

– We are not affiliated with any Medical Health Scheme.

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.