If you’re one of the millions out there without health insurance but with suffering from chronic migraines, body aches, pains, un-explainable rashes or skin flushing, etc that you suspect is caused by something you ate, we’ve got a simple test to help you. . . and you can do it in the comfort of your own home without spending a dime using the poor man’s (Accurate) food allergy test.
The Coca’s Pulse Test
First and foremost, I am not a doctor, nor do I play one on the internet (or tv, for that matter). What I am is an avid reader, researcher, and above all, Concerned mom who seeks answers when her kids seem off or out of kilter from their normal joyful selves.
With that said, I’m also one of the Millions of Americans living without health insurance, which suits us just fine (aside from the couple of broken arms we’ve had to pay for out of pocket the last few years!).
When you don’t have insurance, you study ways to find out what you need, which is how I came across this interesting tip that you can do at home. It’s a simple sensitivity test, a home “Food Allergy” test if you will.
Did you know that when you consume something that your body has a sensitivity to, your body reacts by releasing histamines triggered by that particular food and then, in turn, your body’s adrenal glands react by releasing cortisol (an anti-inflammatory hormone) which “runs to the rescue”, so to speak.
What that means, in very basic layman’s terms is that trigger foods = a measurable increase in your pulse rate.
The Coca’s Pulse Test was developed by an Allergist in the mid-’50s named Dr. Arthur Coca who discovered this simple, yet profound test to easily identify sensitivities to foods.
Source: Video by Dr David Jockers**
How to Test yourself (or a Loved One)
Some of the symptoms of food allergies/sensitivity include chronic migraines, sinus infections, digestive upsets, Irritable Bowel Syndrome, eczema, headaches, tension, etc. You might be surprised at the cause of your recent growing fatigue, high blood pressure, and inexplicable weight gain.
1. Sit down, get comfortable, and just breathe a few deep controlled breaths. Then, take your pulse on your wrist for a full 60 Seconds, (NOT with your thumb). Be sure you take the full 60 seconds, don’t cheat, and do it for 20 and multiply, etc, Literally count your pulse for a full Sixty Seconds and jot the number down.
2. Get to your feet (Yes, just stand up) and stand there for 15-30 seconds.
3. While standing, take your pulse for another 60 seconds (just like the first time) and jot that number down.
Compare your two results, If your pulse rate jumps 6 or more beats when you’re standing on your feet than it did while you were sitting, you are experiencing tension related to food sensitivities.
How to Determine Which Food (or Item) is Causing the Sensitivity
This can actually be a rather lengthy process, but let me give you a heads up… the foods we crave the MOST are most often the ones that cause sensitivities and allergy reactions. So… if you’re suddenly craving a certain food be sure to test THAT item first.
1 Prior to eating anything (best case scenario 1-2 hours prior!), sit down, relax and take a couple of deep controlled breaths. Take your pulse as directed above- for the full 60 seconds and note the number.
2 Just Prior to eating (meaning, it’s just about on the table and you’re about to chow down any minute) take your pulse again for another 60 seconds, jot down the number.
3 Take a Single bite of food you suspect to be a trigger food. It’s much easier to narrow down the cause of the sensitivity if you use simple foods first. For example, eating a piece of broccoli vs a bowl of broccoli soup with 6 other ingredients.
4 With the food item STILL in your mouth, take your pulse for another 60 seconds (but don’t swallow the item just yet!) and then jot the number down.
If your blood type is O and your pulse increased by more than 5 beats, Or if your blood type is not O but increased by more than 6 beats, you most likely have a sensitivity to that food (and at this point, you might want to spit it out).
If your pulse did not increase or increased by just a beat or two then it’s not a trigger food for you at all.
It’s best to wait at least an hour in between tests to accurately determine the triggers and narrow them down. Keep a food diary or log of your results so you can track any reactions or sensitivities you encounter with each trigger food.
This can also be used to test sensitivities to environmental allergens such as laundry detergents, shampoos, deodorants, conditioners, lotions, scents/fragrances/perfumes”, etc.
Things that can Affect Results
– as long as a person is not suffering from the items below, it is safe to assume that a measurable increase in the pulse is in fact an allergic reaction.
- Infections or Colds
Resources: You can read more about the food allergy test in here The Pulse Test by Dr. Arthur Coca, MD
Alternatively, You can Read his Book about The Pulse Test.
Once you narrow down trigger foods you can either choose to avoid them altogether or you can visit an allergist and be tested directly for those particular allergens, thereby saving money from multiple appointments.
Additional Disclaimer for SUE Happy Peeps:
I’m actually saddened that I have to add this COMMON SENSE Disclaimer, but if you KNOW you have an allergy to something, do not “test” this particular food item at home. Example- if you have a Peanut allergy DO NOT EAT PEANUTS. (duh, right?)
Should you ever experience a reaction that feels scary, induces hives, or any signs of anaphylactic shock (such as itchy rash, swelling of lips or throat, etc), call 911 for help. I wouldn’t think we’d have to tell anyone this but we’ve been contacted repeatedly telling us that the general public must be protected from itself, so we’re reiterating that information to you.
Biofeedback Testing: Dr. David Jockers is a doctor of natural medicine, a functional nutritionist, and a corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. See Also: The Pulse BioFeedback Food Sensitivity Test
Dr. Arthur Coca’s Credentials: Dr. Coca studied at Haverford College, received his M.D. degree from the University of Pennsylvania (1900), studied at Heidelberg (1905–1909), and was assistant under von Dungern at the Cancer Institute of Heidelberg, in charge of the chemical laboratory (1907–1909). He was Bacteriologist at the Bureau of Science in Manila (1909–1910), Instructor in Pathology and Bacteriology at Cornell University Medical College (1910–1919), Assistant Professor of Immunology (1919–1924), Professor (1924–1932), Professor of Medicine, New York Postgraduate Medical School, Columbia University (1931–1935) and Medical Director, Lederle Laboratories (1931–1949).
© Can Stock Photo Inc. / Nanisimova