Dr. Darshan S. Khalsa's Blog

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A poison ivy story October 2, 2011

Filed under: allergies,energy psychology — Dr. Darshan S. Khalsa @ 4:53 pm
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Last summer a patient came in to get treated for her severe poison ivy allergy.  She lived out in the country and often got extreme and lingering poison ivy reactions even from indirect exposures such as handling her children’s clothing.

She lived a few hours away and I knew that I wouldn’t be able to see her often enough to take her through our normal allergy elimination process.  I gave her one bioenergetic treatment for the poison ivy, and then taught her how to do EFT (Emotional Freedom Technique).  EFT is an easily learned method of tapping the acupuncture points and it often works on physical as well as emotional symptoms.

She recently sent an e-mail, so I’ll let her speak for herself:

“I came to see you July 2010 asking to try treatment for responding to poison ivy.

I keep meaning to let you know that I did do the EFT for 2 weeks after the treatment and then went and brushed poison ivy on my arm. I covered
it for a day and watched it. I never got any reaction. Since then I have watched my kids go through poison ivy many times, knowing that I
would have to handle their clothes, take off their shoes…..etc. I myself have brushed up against it on trails with no reaction. I am
very glad about this outcome.”

We see allergy outcomes like this frequently; however it usually takes longer!

EFT is a branch of what is called Energy Psychology; psychologists discovered that they could clear a lot of emotional issues by simply tapping on acupuncture points while focusing on the problem.  Later the methods were applied to physical symptoms as well, often with equally good results.  EFT is similar in concept to much of the bioenergetic clearing work we do right in the office as part of our WholeHealth Wellness protocols:  Identify the imbalances, then use various energetic clearing methods to neutralize the problem.  We often teach the EFT techniques to patients as part of our normal course of treatment.

The highest form of medicine is teaching patients to take care of themselves!

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Preventing Cancer October 8, 2010

In a sense, we all have cancer.   We all have a small proportion of cancer cells among the trillions of cells that make up our bodies.  The normal healthy immune system easily deals with these, breaking down the cancer cells harmlessly while performing all the other immune functions.  What is normally called Cancer, (groups of cancer cells that become large enough to diagnose) usually occurs after a long period of immune dysfunction.  Allergies, inflammation, poor diet, stress, genetics, poor digestion, exposure to environmental toxins and inability to detoxify all can contribute to this immune system dysfunction.

Our task with WholeHealth WellnessTM is to do everything we can to maintain healthy immune system function before cancer can develop. It seems significant that to my knowledge no patient who has had regular care using WholeHealth WellnessTM has ever been diagnosed with cancer. This is probably not statistically significant and will undoubtedly change at some point; still it is very comforting both for patients and for me as a practitioner.

Acupuncture, herbs, enzyme therapy, homeopathic detoxification, stress reduction, and bioenergetic clearings are all components of WholeHealth WellnessTM .   Using these modalities, we seek to balance and enhance your immune system so that cancer and other diseases never develop in the first place.

Remember the old saying:  An ounce of prevention is worth a pound of cure!

 

 

Stress, Digestion, and Allergies June 22, 2010

In our practice we find stress and poor digestion to be the two health problems at the root of most others.  We find that up to 80% of the symptoms that people initially present with are improved when stress and digestion are dealt with first.  We also find that the remaining symptoms become much easier to deal with.   We see less pain, less fatigue, better sleep, improved fertility, moods improved, and reductions to allergies when we deal with stress and digestion first.

When stress is reduced, immune system function is automatically improved.  Good digestion gives us the energy to heal.  This is why simultaneously reducing stress and improving digestion results in improvements to so many other symptoms.

 Keys to digestion improvements:

  • Reducing long term chronic stress:  Stress initiates the “fight or flight” syndrome—our body energy goes to where it is needed for “fight or flight” : To the arms, legs, and short term mental functions.  Consequently our energy goes away from digestion, immune system and all of the bodies repair and restore functions.   Long term chronic stress substantially impairs our digestion system.
  • Avoiding highly processed foods (the center aisles of a supermarket mostly contain highly processed industrial foods)
  • Avoiding foods grown on soils with heavy fertilizers and pesticides use.  These result in nutritionally deficient foods.  Our bodies have to work harder to draw nutrition from these foods.
  • Supplementing with digestive enzymes:  Digestive enzymes are what our bodies use to break down the foods we eat.  As we get older our bodies produce less of these; supplementing can result in great improvements to digestion.

 

 What are the usual results of chronically impaired digestion?  

  • Fatigue
  • The creation of food sensitivities and food allergies.

 

 How does impaired digestion lead to the creation of food sensitivities and other immune system dysfunctions?

  • When food is poorly digested in the stomach, incompletely broken down food passes into the intestines.
  • The intestinal walls gradually become inflamed, allowing larger than normal molecules to pass through the intestinal walls into the blood stream.  This is sometimes called “leaky gut” syndrome.
  • The immune system senses these incompletely broken down foods in the blood stream and reacts to them as though they were pathogens.  Gradually allergies to certain foods can be developed.
  • The immune system can become exhausted by having to continually react to foods and may become unable to react to true pathogens, leading to chronic illnesses.  Alternatively, the immune system can become too reactive in general, and begin to attack the bodies own tissues.   This can lead to auto-immune conditions such as lupus or rheumatoid arthritis.

 

Remember:  Poor digestion can be successfully treated.  Improving digestion is the first step to clearing allergic sensitivities.  Energy and overall health will also greatly improve once the digestive system is functioning optimally.

 

Allergies June 18, 2010

What is an allergy?

An allergy is an abnormal, adverse physical reaction to an allergen.  The allergens can be either toxins such as automobile exhaust fumes or pesticides, or nontoxins such as pollens or foods.  Allergy sufferers react to small quantities that are harmless to most people.  When exposed to an allergen, allergic individuals develop an excess of an antibody called immunoglobulin E (IgE).   These IgE antibodies react with allergens to release histamines and other substances from cell tissues.  These produce the familiar allergy symptoms of watery eyes, runny nose, itching, nausea, hives,  etc…  Allergies can also cause a predisposition to colds and flu by compromising the immune system.

However, not all adverse reactions rise to the level of an IgE allergy reaction detectable by a blood test.  These lesser reactions we call sensitivities. Allergies or sensitivities can be either immediate or delayed.  Allergies/sensitivities  are not a yes or no issue, there is a full spectrum of disorders ranging from mild delayed sensitivities to immediate anaphylactic shock.

What are common symptoms of food sensitivities or food allergies?

  • Congestion
  • Headaches
  • Chronic fatigue
  • Diarrhea, constipation or Irritable Bowel Syndrome
  • Acid reflux
  • Depression, anxiety, and other mood disorders
  • Brain fog
  • Attention Deficit Disorder and Hyperactivity, especially in children

The most common food allergies/sensitivities that we encounter in practice are the following:

  • Wheat (usually but not always to the gluten in the wheat)
  • Milk products
  • Peanuts
  • Corn products
  • Soy products
  • Refined sugar (usually not actually an allergy but more of an overdose)

Notes:

  • Wheat is by far the most common food allergy/sensitivity
  • The production of corn and soy is heavily subsidized and corn and soy or their byproducts are found in virtually every processed food.

Many people are sensitive to one or more of these foods and don’t even realize because they consume one or more of these virtually every day.   When these sensitivities are identified and then avoided, most people experience major reductions to their symptoms within two weeks and sometimes within a few days.

Reasons that food sensitivities have become so prevalent today:

  • Stress
  • Environmental toxins
  • Depleted soils
  • Consumption of over refined foods
  • Chronic poor digestion
  • Foods bred for our industrial food system rather than for taste and nutrition
  • Leaky gut syndrome

Food sensitivities or allergies are not necessarily forever! They can be successfully treated.

How we treat food allergies/sensitivities in our practice:

  • First step is always to identify the sensitivities and avoid those foods at least for a while.
  • We treat the body’s energy and re-educate the body’s immune system to respond more appropriately to these non-toxic food substances.  Often we do this in a step-by-step manner, treating each component of the foods:  amino acids, vitamins, minerals, sugars, etc…
  • Stress reduction
  • Digestion enzyme supplementation
  • Assistance with detoxification and repair of damaged body tissues
 

Why Do So Many Patients Exhibit Sensitivities to Wheat? August 23, 2009

Filed under: allergies,food sensitivities,stress — Dr. Darshan S. Khalsa @ 2:37 pm
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What is it with wheat?  Why are so many of our patients now testing sensitive to wheat and wheat products?  Wheat is by far the most common food sensitivity we encounter when testing patients.  (Other very common food sensitivities are milk/dairy products, soy products, peanuts, and eggs.)  By simply removing wheat products from the diet, we often see great clinical results, particularly with children.

Wheat probably couldn’t always have been so allergy inducing.  Is it the way wheat is grown and processed in this country?   I’ve had patients who were highly sensitive to wheat here, but who were able to go to Europe and eat the European bread while there with no problems.  Was it just because they were less stressed when on vacation and therefore their digestion performed better?  Or is there a difference in the wheat itself?  When I went to India recently, the wheat there tasted much better than anything I remember having here.  Their wheat was grown locally and probably freshly ground (they were harvesting while I was there); their method of preparation used hot steel and fire and this also probably helped counteract the “damp” producing effects of wheat.  (Damp is a Chinese medical term roughly equivalent to congestion.)

I have read that the type of wheat we are mostly eating today is much higher in gluten than what was historically grown—in other words, the wheat has been bred to be much sticker and starchier than what we historically ate.  The highly refined nature of the wheat and the possible presence of genetically modified wheat are not helpful either.

In addition to the way our USA wheat is grown, stored, and processed, there are probably other environmental stressors that we experience here.  Our country has experienced a vast increase in asthma over the past twenty years.  The same cofactors are probably creating the increase in wheat sensitivities that we see today.  Our overall air quality is much better than in many parts of the world, and yet we are seeing an increase in allergies and asthma.  Why is this?

More on this later….