|
Post by Heather on Nov 17, 2011 22:47:25 GMT -5
It can take 48 hours or longer for foods to affect you. Most of the foods I test do not affect me until the next day, sometimes two days later. I haven't done goat products yet, that is on my to do list. And no, all feta is not made from goat's milk. You have to read the label--some of it is, some of it isn't. Chevre is the only cheese that is always made from goat's milk (I think).
Kefir didn't even wait 24 hours to affect me, I've had some mild discomfort and have been pooping all day. It's a shame because it's supposed to be so healthy.
|
|
|
Post by Heather on Nov 20, 2011 0:16:55 GMT -5
Okay, after a week of feeling like crap, I'm seriously considering never having dairy again. I will miss pizza, and ice cream, but I have felt spectacular through most of this testing, and just bleh the last week. I can almost say I felt normal through most of it. Almost.
Tomorrow is food coloring (synthetic additives).
|
|
|
Post by semicolon on Nov 20, 2011 11:45:56 GMT -5
Bummer on the Kefir, I live by that stuff. It is not 100% lactose free, and I have some friends (those who are lactose intolerant) who have no trouble with it and some who still do. It's probably a senstitivity thing.
|
|
|
Post by Heather on Nov 20, 2011 22:54:14 GMT -5
Well, I didn't test additives today because I still feel yucky. Hopefully I will feel better tomorrow or the next day; I have so few things left to test and I want to be done by Sam's company Christmas party. I hate going to parties or out to eat and just sitting and watching everyone else have fun!
|
|
jaye
Full Member
Posts: 165
|
Post by jaye on Nov 23, 2011 15:38:05 GMT -5
This is such a neat thread Heather! I'm pretty sure dairy affects me the same way, too. I feel a lot better when I'm not eating it. I still crave cream, yogurt and butter, though.
I've dropped all grains, sugar, and dairy and at some point I am going to add things back in to see what I can handle. Unfortunately, I suspect that I might have a nightshade intolerance (tomatoes, potatoes, etc.). Before giving up more things that I love, I think I am going to have my NP do a food sensitivity test (Karen mentioned it earlier in this thread).
I've heard that the test won't work if you aren't eating the food. That kind of sucks because I don't want to add grains, sugar and dairy back in just to get a result on a test. I think I will just re-try those foods later.
|
|
|
Post by Heather on Nov 23, 2011 22:17:50 GMT -5
Well, I think the food sensitivity varies from person to person and also from food to food. For instance, I tested high immunoglobulin for bananas, pineapples, oysters, asparagus and eggs (whites and yolks). At the time the blood was drawn, I was regularly eating bananas, pineapples and eggs, but I hadn't had asparagus or oysters in months, if not longer. Also, when I tested them with the elimination diet, eggs, pineapples and oysters gave me bad reactions, but bananas and asparagus gave me nothing. I think the blood test is a great place to start, but to really get a good idea, you have to do an elimination diet. Six months of hell. Thank goodness I only have three weeks left!
O, and I found out that pretty much every time I go out to eat, I can expect to get sick a few days later. I tested food coloring (artificial additives) on Monday, and today I had green diarrhea. F***ing joy. Tomorrow I am having scallops for Thanksgiving, that will be my test. The elimination diet doesn't say to cut out shellfish, but I figure it's a fairly common allergy, and oysters were bad, so I may as well. And I LOVE scallops!
|
|
|
Post by Karen on Nov 23, 2011 23:55:59 GMT -5
I love scallops, too! Fingers crossed you do well with them.
|
|
jaye
Full Member
Posts: 165
|
Post by jaye on Nov 25, 2011 9:11:25 GMT -5
Ha Ha! Heather - I think you just convinced me to experiment with night shades on my own, instead of getting the test. The artificial additives test is very telling. Sounds like your body is saying "wth is THAT?! 'cause I know it's not food!"
|
|
|
Post by Heather on Nov 26, 2011 10:52:26 GMT -5
Jaye, that sounds about right. It makes sense that when I poison myself, I get sick!
Karen, the scallops were delicious, and so far haven't affected me. I marinated them for 3 hours in 1 T olive oil, 2 t lemon juice, 1 t season salt, 1/4 t dried oregano, 1/4 t dried thyme, 1/4 t black pepper, 1/2 t dried parsley. Then I cooked them in a pan on medium/medium-high heat for 5 minutes on each side. I had meant to add some garlic powder to the marinade and forgot, so I just shook some on while they were cooking. This was for half a pound of scallops. Amazing.
|
|
|
Post by Karen on Nov 26, 2011 11:34:26 GMT -5
Mmm mmm mmm! Sounds delish! I haven't made them in a while, you may have inspired me to pick some up! And I'm SO glad they don't seem to be affecting you. That would have been so sad!
|
|
|
Post by Heather on Nov 27, 2011 20:09:25 GMT -5
Scallops are officially okay! Woohoo! This morning I had some agave nectar--MAN that stuff is sweet.
|
|
|
Post by Heather on Nov 28, 2011 12:23:43 GMT -5
Does sugar cause inflammation? Last night I had this strange pulling sensation in my lower right abdomen. This morning it had moved to the left side, and I feel a little swollen in there. It's got to be the agave nectar; everything else I've had is on the okay list.
|
|
|
Post by Karen on Nov 28, 2011 18:33:51 GMT -5
Yup, it does! I tend to bloat up whenever I have it.
|
|
|
Post by Heather on Nov 28, 2011 22:29:00 GMT -5
That is so strange. Maple syrup I had no problem with at all, honey was mostly fine, table sugar wreaked havoc on me, and agave nectar makes me feel a little yucky. I wonder if it is the type of sugars.
|
|
|
Post by Heather on Dec 1, 2011 1:18:30 GMT -5
Brown rice syrup is worse than the agave nectar. So right now, the only sugar I can safely eat (besides sugars that are inside of fruit) is maple syrup. This is kind of a bummer, because maple has a very strong flavor that pervades just about anything else you put it in. Granted, there are lots of other sugars I could try, but I only have 16 days left until Sam's company Christmas party. I may be able to squeeze in one more. I just spent the last couple of hours gathering all this info. It may not be completely accurate, but I think it provides some interesting insight to the different sugars nonetheless. There's a good chart for the sugars found in common fruits and veggies at en.wikipedia.org/wiki/Fructose#Food_sources , so I won't type all those out. I was looking for some kind of pattern to show me why maple syrup doesn't affect me but table sugar, honey, agave nectar and brown rice syrup do. I'm still stumped. Agave nectar--74% fructose, 26% glucose Barley malt syrup--76.1% maltose, 15.8% glucose, 6% sucrose, 2% fructose Brown rice syrup--45% maltose, 3% glucose Golden syrup--(similar to honey) 38.2% fructose, 30.3% glucose, 7.3% maltose, 1.3% sucrose Honey--38.2% fructose, 30.3% glucose, 7.3% maltose, 1.3% sucrose Maple sugar--93% sucrose, 2% invert sugars Maple syrup--65.9% sucrose, 0.6% glucose, 0.4% fructose Molasses--35.9% sucrose, 11.5% dextrose, 5.6% fructose, 2.6% glucose Stevia--steviol glycosides Sucanat--87% sucrose, 13% molasses Table sugar--100% sucrose Tapioca syrup--12% glucose, 9.5% maltose, 8.7% fructose, sucrose (unknown amount) Turbinado--98% sucrose, 2% molasses Maltose is basically 100% glucose. Sucrose is 50% fructose and 50% glucose. Invert sugars are fructose and glucose. It appears that dextrose is synonymous with glucose.
|
|