Dr. Otis G. Carroll is considered one of the most significant
naturopathic physicians of this century. He practiced through the 1920s,
in Spokane, Washington. His clinic was the most famous west of the Mississippi,
and was the primary teacher of those who taught my teachers, Dr. Bastyr,
Dr. Dick, and others. His clinic was a “Mecca” of healing,
drawing people from all over the world. His work was based upon the
European nature-cure approach, which favored a simple, vegetarian diet,
hydrotherapy, homeopathy, and herbal medicine.
With all of his success, he was unable to help
his chronically ill son. This stimulated his continual search for better
methods, which led him to the work of Stanfords Dr. Abrams, a
professor of physiology. Abrams had been experimenting with new techniques
in diagnosis. Dr. Carroll modified Abrams work to devise a method
of testing for foods which are not well digested or metabolized in a
particular body, and thereby become a source of maldigestion, intestinal
toxemia, dysboisis, and chronic irritation to body tissues. This naturopathic
concept was not a part of standard medicine. Through this work, Carroll
discovered that his son was intolerant to fruit, which he had always
thought was a perfect and healing food for anyone. He removed fruit
from his sons diet, and for the first time his son recovered.
In applying this method of testing to all of
his patients from this point on, he determined that there were common
categories of food intolerance. Most people tested intolerant to one
of the following foods or food categories: milk, egg, meat, sugar, fruit,
and potato. In addition, he discovered that most people had a problem
with one or more combinations of food, similarly not well tolerated.
The most common food combinations were these: grain and potato, grain
with milk, grain with fruit, grain with sugar, fruit and sugar. Food
intolerance is not limited to these categories, but most commonly a
person we test will fall into one of these. Occasionally we need to
look to other possibilities, such as soy, nuts, fish, etc.
Food intolerance testing as devised by Dr.
Carroll is similar in some respects to the bioelectronic testing of
Voll, from which many biofeedback mechanisms currently in use have evolved.
In the testing, a blood sample is placed in a specific electric circuit,
and exposed to various foods in contact with a reagent. Fluctuations
in the current are detected, and thereby the outcome of the testing
determined. (For further information, you may want to consult writings
by or about Abrams, such as “The Electronic Reaction of Abrams”,
which is available from Health Research Press of Mekuloumne Hill, California.
Copies of Abrams books and papers can be found at the library
of the National College of Medicine in Portland, Oregon.
Food Intolerance Testing is not an allergy
test. Currently, we are aware of several different kinds of reactivity
to foods. Intolerance has to do with digestion and metabolism, and is
an enzymatic phenomenon, genetically determined. Food intolerance means
that a particular body does not digest or metabolize a particular food
well. As a consequence, maldigestion occurs, and toxic metabolites are
formed in the intestine and absorbed into the blood. These will affect
or interfere with normal function of the body, and become part of the
basis of chronic illness. Allergy is different. It is an immune system
reaction in which food is perceived as if it were a foreign protein
and the body inappropriately reacts, creating symptoms. Allergy is often
the result of an underlying intolerance. There are other, less well
defined reactions, which can occur to food in a body, which are generally
referred to as food sensitivities. There are currently several methods
of food allergy testing in use. If we determine that you require this,
we will discuss allergy or sensitivity testing with you.