Numerous factors may contribute to the development of hypersensitivity to chemical substances, some of which are:

Individual abnormalities in enzyme and protein synthesis:  approximately 50% of the population detoxify some chemicals too slowly                                                                            Disorders of liver and kidney function                                                                                                Unstable hormone status                                                                                                                        Poor diet and nutritional status


Terpenes – volatile chemicals released from plants that give their characteristic scent ie pine needles, orange, eucalyptus, jasmine

Hydrocarbon fuels – natural gas, petrol fumes, kerosene

Synthetic ripening of fruits ie bananas with ethylene gas. Commercial coffee, gas roasted

Formaldehyde products – plastics, nylon carpet, mouthwash, detergent, soap, shampoo

Perfumes from deoderants, scented soap, nail polish, cleaning solvent

Artificial colors ie tartrazine [102], sunset yellow [110], erythrosine [127]

Monosodium glutamate [MSG] a flavor enhancer often used in Chinese food recipes

Sodium Metabisulphate – in all dried fruits [unless tunnel dried], keeps the fruit color true

Sodium nitrate and nitrite – in most processed cold meats ie fritz, devon, chicken loaf, sausages, burgers, frankfurts etc

Chlorinated water


Symptoms of chemical sensitivity vary widely and can include headache, irritability, fatigue, hyperactivity, restlessness, anxiety, sluggish thinking, poor energy levels, muscle pain, arthritis, eczema  and asthma

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