Friday, November 6, 2015

Mold allergy may be hidden cause of fibro and more; plus carrot cake cupcakes

Bailey, the cat, on the job in the shop

Allergies mean sneezing, sniffling, watery eyes, itchy ears, right? Most people think of those typical symptoms when you mention allergies. But sometimes allergies present themselves in a more clandestine manner. Sometimes allergic reactions are the cause of fatigue, headaches, muscle pain, depression, sinus infections and more. I call this “allergies gone extreme.” Not everyone agrees with this theory but there is a growing body of evidence to support the link.

The connection between allergies, especially mold allergy, and Chronic Fatigue Syndrome (CFS) and Fibromyalgia (FMS) is one of the most interesting to me. I suffer from mold allergy and FMS.
There are many symptoms for mold allergy but interestingly, they correspond to those exhibited by individuals with CFS and FMS. They include:

·         Fatigue
·         Weakness
·         Aches
·         Muscle cramps
·         Unusual pain
·         Ice pick pain
·         Headache
·         Light sensitivity
·         Blurred vision
·         Sinus problems
·         Digestive problems
·         Joint pain
·         Morning stiffness
·         Memory problems
·         Focus/concentration problems
·         Mood swings
·         Increased urination
 (Get more info about mold allergy here:

Research suggests that being an allergic person may predispose you to CFS and FMS. Both disorders seem to be associated with over-reactivity of certain parts of the immune system, just like allergies. 

Researchers have found that more than half of CFS and FMS sufferers have allergies. And a significant proportion of people with CFS and FMS have mold sensitivity which is a big cause of fatigue and muscle aches.
 Treating allergies is an important part of treating these two disorders. Individuals usually see their fatigue and other symptoms improve when their allergies improve. I found this to be true. My flare-ups occur when my allergies are at their worst. 
How do you control mold allergies?

Allergy to molds is a year-round problem, unlike other allergies that may only be present during pollen season. Molds live everywhere and especially flourish in damp, cooler climates.

Mold allergies can get worse during the fall and winter, especially if you live in an area where the majority of the wetter weather happens during those seasons. Some areas, like Hawaii, will have high mold levels year-round.

Your best defense to lessening your exposure to mold is to be vigilant. However, it is not possible to completely avoid mold in most areas as it thrives indoors and outdoors.

Molds grow on fallen leaves, rotting logs, compost piles, grasses and grains. Indoors, fungi can be found in damp areas, such as basements, bathrooms and kitchens.

Here are some lessons I have learned about avoiding mold:

·         Avoid climates with increased humidity and rainfall.
·         Frequently clean kitchens and bathrooms to remove mold and mildew. Pay particular attention to showers and refrigerators. Don’t forget to clean the refrigerator door gaskets where molds hide.
·         Use central air conditioning with a HEPA (high efficiency particulate air) filters. It will help trap some of the mold spores.
·         Keep the humidity level in your home below 45 percent.
·         Be vigilant about cleaning up damp areas in your home.
·         Clean garbage pails often.
·         Use a cleaning solution made of one ounce laundry bleach per quart of water.
·         Consider purchasing a steam-cleaning device, which can kill mold and make cleaning faster and easier.

 Here is what I have been cooking this week: Mini-Carrot Cake Cupcakes with Yogurt Frosting (gluten-free with grain-free options)

 Ingredients: (makes 2-3 mini-cupcakes)

1/4 C flour (I use blend of almond flour and Anti-Grain pumpkin flour; or use your favorite gluten-free blend.)
1/2 tsp cinnamon
1/2 tsp. baking soda
1/8 tsp. sea salt
1 egg 
stevia, to taste
1/3 cup cooked, pureed carrots
1 T. kefir or milk of choice
1 T. oil (olive oil or your choice)
1/4 tsp. vanilla


Set out 3 silicon cupcake liners or 2 ramekins. Preheat oven to 350 degrees. Mix all ingredients in food processor or by hand. Pour into containers. Bake for 12-15 minutes. Remove to cool.

 For the frosting:
1/4 cup yogurt cream cheese or your substitute, such as plain Greek yogurt
Dash of salt, vanilla and stevia.

To make the yogurt cream cheese:
 Spoon four ounces of plain yogurt (preferably homemade and lactose free) into a fine-mesh strainer. Place over another container. Allow to set for 8-12 hours or more as the liquid whey separates and leaves a thick cream-cheese like yogurt behind.

Article shared here:

1 comment:

Heather said...

I love the title of your blog and think it is so great that you are using diet to improve your health. I am doing a recipe share on my blog that is live until tomorrow (Thursday) night and would love for you to join us.