Gwynne Davies - Death on a Fork: And How to Avoid It

Many of you will be aware that my last book, Allergies Breakthrough to Health, was published in 2004. This was after much soul searching, and now six years later it is more apparent than ever that it needs rewriting and updating a great deal.

My dear wife Rosemarie has encouraged me to do this for some time now as have Jenny and Tony, and Sean and Kazy, thank you for your input and inspiration. I also have to thank Dr Andrew Tresidder and Dr Michael Stewardson for their contributions in writing the forewords.

It is hard to believe but I am in my 81st year now so I have had some time to explore and hopefully have learnt that advances have been made and I must move with the times. It has also given me time to bring myself up to date on what is going on in this world of ours. One thing that is very clear to me is that allergies, or if you prefer, food sensitivity, is more prevalent since I retired. Obesity seems to be the In word, according to the press almost epidemic. Take my word for it this does not need to be the case and there are several very good reasons for it.

To use a phrase I use consistently throughout this book and my three others YOU DO NOT HAVE TO LIVE WITH IT!! If you are willing to take the bull by the horns and adjust the way that you eat then you have every chance to change your health and life style.

There are many unsolicited letters herein and to those and all my patients in the past and present thank you for your support and patience. I have read many books and find them most confusing and as yet have not read one that is based on 30 years of practical hands on treatment. This book is not hypothesis it is factual based on the correlation of facts deduced from my patients over that period and since I retired.

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Which brings me to the attitudes expressed by certain sections of the media? In a tabloid newspaper on Tuesday February 9th, 2010 the headlines shrieked THE GREAT FOOD ALLERGY MYTH by Matthew Barbour. This article intimated throughout that allergy/food sensitivity was all in the mind. That comment alone takes me back to the foreword by Dr Andrew Tresidder referring to the book by Dr Richard Mackarness Not All in the Mind. For those of you who read this book you will remember that after intensive research at Park Prewett Hospital it certainly was not all in the mind.

If this were to be the case I wonder why very few weeks go by that we are not reminded on radio and television that the allergy/ food sensitivity problem is getting worse, and, referred to on one programme as being pandemic. The article I referred to in the previous paragraph did have the grace to admit that the doctors referred to did not know the answers either, and all their comments were based on supposition.

Forgive me if I am repeating myself but in this book you will not find supposition you will find the clinical evidence I accrued over a thirty year period, no hypothesis, actual testing results. Some of the points mentioned in the article are valid. Because you are reacting to a particular food it does not necessarily mean you have to eliminate the whole group of related foods. This is where individual assessment and testing are so valuable. Having said that, my advice in the early stages of elimination was to avoid the relevant group in toto, then when the symptoms had totally disappeared slowly introduces them one at a time making sure there is no tangible reaction. Not, and I repeat not the suspect food itself.

We know it isnt, but if it were all a myth why was I kept so busy seeing on average ten to twelve patients daily and had a waiting list of four months when I retired? I would suggest that perhaps my methodology does not fit any recognised and scientifically proven method, but my contention is that success is measured by whether you get the patient well or not, and we certainly did that most of the time. The major part of the article that attracted my attention was the statements by one doctor that far too many people were being told they were sensitive to dairy products, milk in particular, and this was wrong. Dr Judith Bryans of the Dairy Council made the following statement adolescence is a critical period for laying the foundation for future bone health, as at least 90% of bone mass in girls is achieved by 18 years of age. Milk and dairy foods are some of the best dietary sources of bone-building nutrients such as calcium, phosphorous and protein. Being cynical but truthful, she would say that wouldnt she being on the Dairy Council.

I would ask her to compare the calcium, phosphorous and protein levels in sheep or goat milk. The difference is so minute it is not worth considering. I am a member and contributor to The Physicians Committee for Responsible Medicine in the USA, and they, along with other medical periodicals in the UK have been saying for years that the evidence points to milk and dairy products as being deleterious to health. Headline in the UK press Doctors Link Cows Milk to Diabetes. Research from the University of Rome and St Bartholomews Hospital in London published in the Lancet provides a scientific explanation of why this could happen. According to new research people with diabetes do have immune cells that seem primed to attack a cows milk protein called beta casein, which resembles the pancreatic beta cell protein. What is one of the most prevalent diseases today? Diabetes.