Egg intolerance question

[carolm]

Hi to everyone,

I am doing well enough that I will be off the Entocort in 2 weeks. I'm ready for that, especially since that means I am closer to getting the food sensitivity tests.

Unfortunately in the last 4 weeks, all indications are that I am having sensitivities to eggs now. The last two times I've eaten eggs -scrambled or in egg drop soup- about 3 hours later I started to have symptoms.
However, when I've had them in a recipe, like a gluten free pumpkin muffin recipe, I didn't seem to have problems with it.
Does this make sense? Could this be possible? or am I deluding myself?

My ARNP brought up that I might want to also consider that MSG may have been present in the foods, even if the restaurant says they don't add MSG, it may already be present in the ingredients they use. I'll definitely take that into consideration. Both times I had eaten at a restaurant.

But what are your thoughts/experience regarding egg sensitivities? Is it possible I can't eat them directly but can still safely have them in baked goods? I'm dubious.

thanks, Carol

[tex]

But what are your thoughts/experience regarding egg sensitivities? Is it possible I can't eat them directly but can still safely have them in baked goods?

As unusual as that pattern seems, several members here have had that same experience, so it's probably not your imagination playing tricks on you.

For me, MSG causes neurological issues, not GI issues. Significant amounts of it triggers acephalgic migraines for me, (visual auras without the headache). For most people who are affected by it, it causes conventional migraines.

Tex

[Noodler]

Hi Carol

Most of my sensitivities seem to be delayed type reactions and for years I had very severe hives, vomiting & D and and blood pressure problems in the mornings. I recently became aware of Alpha-gal allergy which is a delayed allergy to mammalian meat and dairy products. This typically causes severe reactions 3-6 or more hours after eating red meat such as pork or beef or lamb. This timeframe seems similar to your responses to hen eggs as you actually mention a 3hr delayed response. I can only speculate that you might be sensitive to something in the egg albumin in the white of the egg. Maybe an antigen in the yolk which is less likely.

The good news is that extensive heating of eggs in baked goods and waffles etc breaks the proteins down enough for most people to tolerate them. This article explains the situation:

http://allergies.about.com/od/eggallerg ... galler.htm

The article suggests in fact that eating baked goods with egg in may help to desensitise to frank egg allergy i.e you will not respond as much to scrambled eggs, fried, boiled etc which undergo less heating. So this seems to describe your reactions. How are you with vaccinations? Most vaccine is cultivated in hens eggs. I had to put a hold on having the Influenza vaccine because I was a little concerned about egg cultivation but my allergist said that virtually no egg proteins survive in the vaccine.

Al

[nancyl]

Carol,
I have the same problem with eggs and did test positive with Enterolab. I had not eaten eggs in any form from May until about October. I had started some treatment with an Acupuncturist called N.A.E.T. where they clear you of certain food intolerances. I then began using eggs as an ingredient in everything I cooked with no isses at all. I eat very little eggs such as scrambled, etc. Once in a while I'll have a few bites of my husbands to see how I react and so far I'm OK, I just haven't been brave enought to go for a whole egg yet.

Next week I plan on trying at least a half of a scrambled egg to see how I do. Maybe you should try using them as ingredients only to see what happens.

Nancy

[tex]

This timeframe seems similar to your responses to hen eggs as you actually mention a 3hr delayed response.

Actually, 3 to 6 hours is a typical reaction delay time for a majority of people with MC. That doesn't apply to everyone, of course, because those with mast cell involvement will typically react within 10 to 20 minutes, while some people don't react to certain foods until a day or two has passed. 3 to 6 hours is a very common time frame for many food sensitivities for most of us, however.

Tex

[carolm]

Thanks to all of you for your responses and the very helpful information. It's always good to find out I'm not delusional-- at least on this issue. Seriously, it's a relief that I will probably be able to have eggs in baked foods. That will help tremendously since my diet (like so many of us here) is already severely limited.

Thanks for helping me have some peace of mind.
Carol

[carolm]

I'm sorry Al, I forgot to answer your question. I've had no trouble with immunizations up to this point. However, I've only had the LC symptoms and diagnosis for approximately 6 months and I opted out of getting a flu shot this year.
thanks again for your help and the link to the article, which I read. I greatly appreciate it.
Carol

[draperygoddess]

Carol,

The theory on the "eggs in things" is that cooking the eggs may change the "shape" of the protein enough that your antibodies don't recognize and react to it (at least, this is the way it works with IgE antibodies). That may be why you're tolerating them in recipes and not scrambled, or it could be a concentration issue (the larger the amount of allergen, the greater the risk of a reaction). Some of us can tolerate small doses of certain items.

I also react to MSG, and though it makes my stomach feel funny, the main symptom is a splitting headache. Mine hits almost immediately after I eat it, though--usually before I leave the table.

Good luck on your parting with the meds! Hope it goes smoothly for you, and that you are able to pin down your intolerances quickly!

[Sheila]

I too tested positive to eggs and don't eat them "plain". I do use eggs in recipes for breads, brownies etc without any problems. I would love to be able to have an omelet or quiche but am afraid to try. I want to try the N.A.E.T. method to try to get eggs back in my diet.
Sheila

[carolm]

Sheila and Cynthia,
thank you ladies for the confirmation. I'm breathing a sigh of relief. My diet is spartan enough--- I don't want to give up my pumpkin muffins. They are a nice treat when other foods are boring.

take care all,
Carol

[Robin]

Hi All,

I read this thread and still cant believe what I am reading (DAH). So are you saying that if you tested positive on Enterolab for eggs, that you can still bake with them (cookies, cakes, etc.) but not use them for scrambled, quiches, or frittatas? Wow, I have been using egg substitutes for ALL my bake goods.

[carolm]

Robin, I'm thinking that's what Sheila and NancyL are saying when I re-read their posts.

I haven't had all the Enterolab testing yet so I can't say that. But that's what I'm reading in their posts.

Thanks,
Carol

[nancyl]

Robin and Carol,
Yes, I did test positive at Enterolab for eggs. I have no problems cooking/baking with eggs. I did go through the N.A.E.T. treatment where I was supposed to be cleared so I can eat eggs and can in very small amounts. It makes such a big difference to be able to cook with eggs.

I was wondering if the same would work with dairy. Could be cook or bake with it? I am casein intolerant and I've been wondering about that. Anyone out there have any ideas? I don't mind using almond milk and Earth Balance margarine - just wondering.

Nancy

[Robin]

Hi Nancy,

I am right there with you.....when it comes to baking there is nothing like the real egg! I have tried EVERY substitution under the sun and they all change the end product. So that are okay and some that are down right nasty!

I am going to try baking with a real eggs and see what happens(I never did have a problem with them in baked goods before, just stayed away because of the lab test).

Robin