Neutralization of Phenolic (Aromatic) Food Compounds in a Holistic General Practice

In September, 1982, I attended the first symposium held at Brigham Young University on "The Immunotoxicity of Foodborne Phenolics and Airborne Pollutants." The symposium was based on the findings of Dr. Robert Gardner, Ph.D., professor of Animal Science, Brigham Young University. Those practicing alternative medicine will recognize the medical breakthrough of Dr. Gardner's discovery and understand its overwhelming implications in the reversal of allergies and chronic degenerative diseases. In 1979, Dr. Gardner, a very allergic person, hypothesized that his allergies were caused by a sensitivity to some aromatic compounds found naturally in all plant foods and pollens. He acquired some of these pure aromatic compounds, made dilutions, started sublingual tests and monitored changes in pulse rates upon applications. There were reactions to various extracts, and neutralizing doses were found for each compound. He found that neutralizing doses of these compounds would neutralize allergic reactions to specific foods. Months later, he had succeeded in neutralizing his own food allergies, and he was now able to eat most foods without reactions. He gained weight, lost during the years of sickness, and felt a remarkable improvement in his health. These aromatic food compounds naturally occur in all foods and are of small molecular weight. These compounds are not considered antigens, but are likely haptens which probably become antigens after they gain entrance into the bodies of susceptible persons (McGovern et al., 1981). Phenolic compounds color, flavor and preserve foods. They protect plants against pathogens, help in the dispersal and germination of seeds and attract flower pollinators.