Pharmahealthblog. Health and medical information

Do you feel worse after smelling:

- the odour of household cleaning products and detergents such as bleach, ammonia and polishes?

- the fumes from furnaces, car or bus exhaust, tarred roads, kerosene heaters, floor wax, petrol, coal smoke or other petroleum products?

– the fumes from recently cleaned clothing, upholstery or rugs?

– the odour of lighter fluid, moth balls or insect repellent?

– the vapours from chlorinated water?

– the fragrance of soaps, shampoos or bath oils?

– scented candles or decorations?

If you answered yes to any of those questions, you may be allergic to various chemical odours and fumes.

Some people, for instance, are allergic to the odours of trees, grass, weeds and flowers, rather than to the pollen itself. For some, the smell of pine panelling or a Christmas tree is enough to set off an attack. Other people are so allergic to fish, eggs or other foods that even the smell of those foods can make them sick.

What’s the link between odours and sensitivity?

‘The nose provides a direct route to the brain for odours,’ explains Iris R. Bell, a psychiatrist in San Francisco who has a keen interest in environmentally induced health problems. In fact, the smell receptors in the brain are located right behind the uppermost cavities of the nose. And, for people who are sensitive, when the chemical fumes reach the brain, they tend to affect thinking and behavior.

‘Most toxic gases work in one way or another to reduce oxygen availability to the tissues,’ says Francis Silver, an engineer from Martinsburg, West Virginia, who specializes in the effect of gases on health. ‘With oxygen deficiency, the brain and nervous system is affected first and foremost, impairing judgment and causing other behavioral problems.’

But when it comes to being affected by chemicals, even the experts can’t always tell whether a reaction is allergy or out-and-out poisoning. To complicate the matter, some people seem immune to a substance that makes other people ill, says Kendall Gerdes, an allergist in Denver, Colorado. ‘On one end of the scale are people who could live in a chemical factory and never have any trouble,’ he points out. ‘On the other end of the curve are the people who can’t live twenty miles away from that factory because they’d get sick. Most of us fall somewhere in between.’

So-called moderate exposure is where the real trouble starts.

‘Many of our modern advances expose us to substances which are not lethal in small doses,’ says Dr McGovem. ‘But when you add up the amount of the chemicals you’re exposed to daily in the pesticide sprays, the formaldehyde, the photocopier, et cetera, it often approaches toxic levels. Even though these may be small amounts, they add up to enormous doses in the course of the day. Once you exceed your tolerance for these chemicals in your system, your immune system becomes impaired. And you’re stuck with allergies.’

Dr Gerdes told us, ‘The highly sensitive people are the front line as we move into a more and more polluted society. The things that bother chemically sensitive people are no different from the things that, with a greater degree of exposure, will eventually bother the majority.’

Sensitivity sometimes goes unnoticed until an individual is blasted by a single large exposure that finally triggers a breakdown in health.

‘A person may have only a slight sensitivity to chlorine, for example, and one day a tank accidentally ruptures in his or her town,’ says Dr Gerdes. ‘The toxic exposure may then change that moderately sensitive individual in some way so that from that time on, he or she can no longer tolerate chlorine – or any other chemical, either. The stress is additive.’

Doctors we spoke to agree that it’s not all that important whether you label the chemical reaction ‘allergic’, ‘sensitivity’ or ‘toxicity’. The critical thing is to find out what bothers you and to do something about it.

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Coffee. Doctors such as Theron Randolph feel that coffee should be eliminated entirely if an allergic person is to find any relief at all from food allergies. The caffeine alone will make your heart race, your blood pressure climb, your nerves jangle and your kidneys and adrenal glands work overtime – allergies or no.

Switching to a decaffeinated brew may not help. Some doctors report that certain people are allergic to the chemicals used to remove caffeine from coffee beans. Which just goes to show that coffee, like any processed food, has its share of additives and pesticide residues. To add fuel to the fire, most coffee beans are roasted with gas heat – a growing source of allergy problems. And coffee drinkers tend to take their brew several times a day, every day – a sure sign of allergic addiction. Add it all up, and it comes as no surprise that coffee wreaks havoc with so many allergy diets.

Cola drinks and other soft drinks, which also contain caffeine, can aggravate allergy. So can chocolate. Your wisest step is to wean yourself not only from coffee, but its cousins, too.

Chocolate. Just what is it about chocolate that puts it on so many allergists’ blacklists? For one thing, chocolate sweets, sauces, icings, puddings and cakes are full of sugar, which may cause problems on its own, as we’ve just mentioned. But there’s more to chocolate’s bad reputation than sugar. One doctor in particular – Joseph H. Fries, affiliated with Methodist Hospital in Brooklyn, New York – feels that the many additives that embellish chocolate are the real culprits (Annals of Allergy).

Even ‘pure’ chocolate is a highly complex product. Like coffee, it contains methylxanthines and other drug-like substances. Plus it’s loaded with phenyl-ethylamine, a substance that produces a giddy response comparable to an amphetamine high.

If you are truly allergic to chocolate, you’ll also have to be careful to avoid its close relatives – not only cocoa, but cola and karaya gum (often listed as ‘vegetable gum’). Luckily, nature has given us carob – a dark, sweet powder that can be substituted for chocolate. Carob powder and carob snacks can easily be found in all health food stores and many supermarkets.

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