Visit the Microscopic Colitis Foundation Website
From my own food testing so far (can't do EnteroLab for a while for financial reasons) - i have strong reactions to Soy Milk, but not to Tamari Soy Sauce. Would there be something additional in soy milk that might be the culprit or would it be more likely that it's a matter of quantity and in using soy sauce there is just not enough to set off a noticeable reaction?
The latter seems most plausible but when it comes to eating any fruit or vegetable right now, one small taste is enough to really set me back - so i'm just not sure about the soy. Anyone have experience with soy sauce working okay but other soy being a problem?
Carole
Question about soy
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Question about soy
The Lord never said it would be easy - He only said it would be worth it!
Hi Carole,
I believe that the Tamari Soy Sauce goes through a long fermentation process, (which, of course, chemically alters the product). It's possible that those changes greatly reduce the reaction potential for you. As a rule, most people who are sensitive to soy, seem to be extremely sensitive to most soy products, but Japanese soy sauces, made in the old traditional way, might be an exception. Also, traditional Japanese soy beans are very different species than the ones used for commercial production here in the U. S.
I tested negative to soy, at Enterolab, but I have to avoid it anyway, because it causes adverse effects in the presence of certain medications, (including thyroid hormone supplements, which I take for hypothyroidism). I also have to avoid it because soy can cause life-threatening blood pressure spikes for someone taking rasagiline, (Azilect), which is used to treat Parkinson's disease.
Soy is not a very "nice" food, due to the fact that it affects various hormone production systems in the body, in sometimes unpredictable ways. Soy is the primary reason why the onset of puberty, (especially in girls), has declined so drastically during the last 20 to 30 years, (ever since the American Soybean Association began aggressively promoting the use of soybeans as food, in this country - prior to that, soybeans were only used as livestock feed, in the U. S.). In addition to triggering early puberty in females, soy has been shown to be capable of emasculating male rats.
This is strictly my opinion, but I have a hunch that some day soy will be shown to be the "smoking gun" behind the epidemic of reproductive system related diseases that we have been dealing with during this same time frame, such as breast cancer, and prostate cancer. The implications seem pretty obvious to me, but, of course, since our government promotes soy as "healthy" food, it's not likely that any research will "rock the boat" anytime soon.
Tex
I believe that the Tamari Soy Sauce goes through a long fermentation process, (which, of course, chemically alters the product). It's possible that those changes greatly reduce the reaction potential for you. As a rule, most people who are sensitive to soy, seem to be extremely sensitive to most soy products, but Japanese soy sauces, made in the old traditional way, might be an exception. Also, traditional Japanese soy beans are very different species than the ones used for commercial production here in the U. S.
I tested negative to soy, at Enterolab, but I have to avoid it anyway, because it causes adverse effects in the presence of certain medications, (including thyroid hormone supplements, which I take for hypothyroidism). I also have to avoid it because soy can cause life-threatening blood pressure spikes for someone taking rasagiline, (Azilect), which is used to treat Parkinson's disease.
Soy is not a very "nice" food, due to the fact that it affects various hormone production systems in the body, in sometimes unpredictable ways. Soy is the primary reason why the onset of puberty, (especially in girls), has declined so drastically during the last 20 to 30 years, (ever since the American Soybean Association began aggressively promoting the use of soybeans as food, in this country - prior to that, soybeans were only used as livestock feed, in the U. S.). In addition to triggering early puberty in females, soy has been shown to be capable of emasculating male rats.
This is strictly my opinion, but I have a hunch that some day soy will be shown to be the "smoking gun" behind the epidemic of reproductive system related diseases that we have been dealing with during this same time frame, such as breast cancer, and prostate cancer. The implications seem pretty obvious to me, but, of course, since our government promotes soy as "healthy" food, it's not likely that any research will "rock the boat" anytime soon.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
you are truly a fount of information - thanks so much. Between what i learn on Dr Mercola's site about the various food lobbies and the government food issues, it makes you not want to eat at all if it doesn't come from you own garden (our house is in a common property subdivision so we don't have space for a vegetable garden). I think the best policy is moderation in all things and avoidance of the known hazards and allergens. i'm just so excited when i find something i can tolerate - if rice ever goes on the "bad" list, i'm in serious trouble 
Carole
Carole
The Lord never said it would be easy - He only said it would be worth it!
Carole, You might have room for an Earth Box or two. There is another brand, too. You may be able to find one locally depending where you live or from one of the shopping channels.
http://www.earthbox.com/
http://www.earthbox.com/
DISCLAIMER: I am not a doctor and don't play one on TV.
LDN July 18, 2014
Joan
LDN July 18, 2014
Joan
Wayne,
Isn't it that the soy protein here in the states is genetically modified whereas it isn't in Japan? I think that's what you are referring to, right, other than the long fermentation process, of course.
This is redundant, but when I ate soy flour from the USA, had a big reaction, but with just the Japanese soy sauce, just had slight rumbles and discomfort afterwards. I gave it up anyway, but there was a big difference.
Also, Carole, since I had not totally eliminated soy, just all the other stuff, by the time I was able to notice the soy sauce rumbling, and I definitely wasn't eating soy flour or soy milk, I still wasn't all that sensitive to it then, but once I eliminated ALL soy protein later, Katie bar the door if I were to eat any now!
After you get off of an antigen, your body tends to respond in a much bigger way to just a tiny bit of it. This is actually helpful, at the time, in finding the more hidden minute amounts of it where you least expect to find it.
I also think that when one has so many foods we react to, while we are still on most of them, there's a "toxic load" reaction going on due to the body's feeling it's being attacked from all sides, to use an analogy. That may be why the reactions in the early stages can be so dramatic with just the ingestion a tiny amount of anything we've already eliminated.
Hope this makes a teeny bit of sense.
Yours, Luce
Isn't it that the soy protein here in the states is genetically modified whereas it isn't in Japan? I think that's what you are referring to, right, other than the long fermentation process, of course.
This is redundant, but when I ate soy flour from the USA, had a big reaction, but with just the Japanese soy sauce, just had slight rumbles and discomfort afterwards. I gave it up anyway, but there was a big difference.
Also, Carole, since I had not totally eliminated soy, just all the other stuff, by the time I was able to notice the soy sauce rumbling, and I definitely wasn't eating soy flour or soy milk, I still wasn't all that sensitive to it then, but once I eliminated ALL soy protein later, Katie bar the door if I were to eat any now!
After you get off of an antigen, your body tends to respond in a much bigger way to just a tiny bit of it. This is actually helpful, at the time, in finding the more hidden minute amounts of it where you least expect to find it.
I also think that when one has so many foods we react to, while we are still on most of them, there's a "toxic load" reaction going on due to the body's feeling it's being attacked from all sides, to use an analogy. That may be why the reactions in the early stages can be so dramatic with just the ingestion a tiny amount of anything we've already eliminated.
Hope this makes a teeny bit of sense.
Yours, Luce
Hi Luce,
No, actually, I was referring to the historic genetic differences between the soybeans produced in Japan, and those grown in the U. S. They are not the same soybeans, (though they are closely related, of course). This was true before GMO ever came along, and it is still true, after the advent of GMO, obviously.
Here's a little nomenclature refresher on the terms used in botany, and abbreviations used in the research article referenced below:
1. A cultivar is a variety of a plant, which originated under cultivation, and remains under cultivation
2. GD stands for Genetic Distance
3. NASC stands for North American Soybean Cultivars
4. NASA stands for North American Soybean Ancestors
Consider the following quote, from the conclusions of a study designed to determine the extent of genetic diversity between soybean cultivars from China, Japan, and North America. The study is titled Genetic Diversity of Soybean Cultivars from China, Japan, North America, and North American Ancestral Lines Determined by Amplified Fragment Length Polymorphism:
This is at least part of why you experienced a difference in reactions to products from the two countries.
If you are interested in more information on the taxonomy and history of soybeans, here is a pretty thorough coverage of the topic:
http://www.soyinfocenter.com/HSS/soybean_plant1.php
Note that there are three more pages to that article, that can be accessed by clicking on each page link.
Wayne
No, actually, I was referring to the historic genetic differences between the soybeans produced in Japan, and those grown in the U. S. They are not the same soybeans, (though they are closely related, of course). This was true before GMO ever came along, and it is still true, after the advent of GMO, obviously.
Here's a little nomenclature refresher on the terms used in botany, and abbreviations used in the research article referenced below:
1. A cultivar is a variety of a plant, which originated under cultivation, and remains under cultivation
2. GD stands for Genetic Distance
3. NASC stands for North American Soybean Cultivars
4. NASA stands for North American Soybean Ancestors
Consider the following quote, from the conclusions of a study designed to determine the extent of genetic diversity between soybean cultivars from China, Japan, and North America. The study is titled Genetic Diversity of Soybean Cultivars from China, Japan, North America, and North American Ancestral Lines Determined by Amplified Fragment Length Polymorphism:
http://crop.scijournals.org/cgi/reprint/43/5/1858.pdfThe Japanese cultivars in this study had the lowest average GD, (Genetic Distance), of the three groups of cultivars. They were also the most genetically different from NASC, (North American Soybean Cultivars), indicating separate ancestors for the elite cultivars in the two regions. Although a few Japanese cultivars, Yuuhime, Kitakomachi, Fukunagaha, and Kitahomare, showed close relationship to some NASA, (North American Soybean Ancestors), the remaining 26 Japanese cultivars were very genetically different from both NASC, (North American Soybean Cultivars), and NASA, (North American Soybean Ancestors).
This is at least part of why you experienced a difference in reactions to products from the two countries.
If you are interested in more information on the taxonomy and history of soybeans, here is a pretty thorough coverage of the topic:
http://www.soyinfocenter.com/HSS/soybean_plant1.php
Note that there are three more pages to that article, that can be accessed by clicking on each page link.
Wayne
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Hi Carole,
You probably checked, but a lot of soy milks I see for sale actually contain gluten and/or dairy. I have also read of someone who reacted to rice syrup used as a sweetener in soy milk.
If you react to soy milk (usually sweetened) and fruit, have you considered fructose as a potential issue?
Lyn
You probably checked, but a lot of soy milks I see for sale actually contain gluten and/or dairy. I have also read of someone who reacted to rice syrup used as a sweetener in soy milk.
If you react to soy milk (usually sweetened) and fruit, have you considered fructose as a potential issue?
Lyn