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So I recently started seeing a holistic/natural Doctor in my area and he did a ton of blood work about three weeks ago and did a comprehensive food panel (IgG Elisa)...
they score all the foods they tested for and class them 0-3. Everything should be 0 if you have no problems, your senstivities range from 1-3 and should def stay away from foods that are 2s and 3s. here are my no-nos
Casein
Cows Milk
Cheddar Cheese
Cottage Cheese
Swiss Cheese
Coffee
Gluten
Sweet potato
Sunflower
Wheat
Bakers AND brewers Yeast
Yogurt
It's unbelievable what they can find out..I find it weird though that I was still scoring high for milk/cheese when i haven't eaten it in months and I had a 3 for coffee when I haven't had a sip in well over a year..I am kinda bummed about the yeast bc now I can't have any sort of bread, even gf. I know they do a yeast free bread but sunflower came up and i know they use sunflower oil usually in all gf breads...
I just wanted to share..
Jenny
IgG Food panel
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Jenny,
IgG antibodies are considered to be markers of long-term reactions, (IOW, "mature" reactions), so they're probably more persistent than IgA and igE antibodies, (IOW, igG antibodies probably have a longer half-life), but I have no idea how long they typically persist.
Do you know which lab did the analysis?
Interesting. Thanks for posting this information.
Tex
IgG antibodies are considered to be markers of long-term reactions, (IOW, "mature" reactions), so they're probably more persistent than IgA and igE antibodies, (IOW, igG antibodies probably have a longer half-life), but I have no idea how long they typically persist.
Do you know which lab did the analysis?Interesting. Thanks for posting this information.
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.
The paperwork says, Alletess Medical Lab in Rockland, MA.
The test included about 200 items..
I am going to have a hard time trying to cut out all yeast. The bakers yeast will be fairly easy but they gave me a sheet of brewer's yeast and it's anything from herbal teas, mayonnaise basically anything with distilled vinegar...
oye vey!
The test included about 200 items..
I am going to have a hard time trying to cut out all yeast. The bakers yeast will be fairly easy but they gave me a sheet of brewer's yeast and it's anything from herbal teas, mayonnaise basically anything with distilled vinegar...
oye vey!
Jenny,
Distilled vinegar may not be a problem for you, (and this author agrees with me).
Tex
Distilled vinegar may not be a problem for you, (and this author agrees with me).
http://www.allergy-details.com/yeast-al ... d-vinegar/Distilled Vinegar
Distilled vinegar takes vinegar, made as described above, and distils it to concentrate the acetic acid and purify the vinegar.
Distilled vinegar is not guaranteed to be yeast-free, but has little (if any) yeast protein in it, depending on how carefully the distillation process has been conducted.
Vinegar and Avoiding Yeast
If you are on a yeast-free diet, it is generally advised that you avoid yeast.
To some extent this depends on the reason for your yeast-free diet. If you have a yeast allergy, any type of vinegar, with the possible exception of distilled vinegar, is likely to be a problem.
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.
Jenny,
I use lemon juice instead of vinegar in salad dressings - I've always liked that flavor anyway, and it goes especially well with all the fresh spring-summer greens and veg that are starting to come in season. Lime is nice for an occasional change, but too specific a taste for every day (at least to my tastebuds).
It's really useful to have the confirmation fhat even foods long out of the diet are still recognized by the body. My dairy results via Enterolab testing were high after 3 months dairy-free, but that number is expected to decline over time. Interesting...
Interesting that sweet potato was flagged. I 'feel' as though white potatoes are riskier for me, but I think I need to look at that a little more methodically.
Hope these results help you take your health to the next level.
Thanks for sharing the info,
Sara
I use lemon juice instead of vinegar in salad dressings - I've always liked that flavor anyway, and it goes especially well with all the fresh spring-summer greens and veg that are starting to come in season. Lime is nice for an occasional change, but too specific a taste for every day (at least to my tastebuds).
It's really useful to have the confirmation fhat even foods long out of the diet are still recognized by the body. My dairy results via Enterolab testing were high after 3 months dairy-free, but that number is expected to decline over time. Interesting...
Interesting that sweet potato was flagged. I 'feel' as though white potatoes are riskier for me, but I think I need to look at that a little more methodically.
Hope these results help you take your health to the next level.
Thanks for sharing the info,
Sara
Jenny,
It took a long time for me to realize that any acid was a problem for me, and even longer to determine why. I replaced cider vinegar with white vinegar, then with rice vineger, then with lemon juice, and then citric acid. I would get mouth sores after a few days of eating each substitution. I was pretty discouraged because all these efforts were so I could use a mayonnaise substitute for sandwiches and as a condiment.
I finally had to accept that I was unable to eat any acid and began to work on finding a substitute for it in my mayonnaise. I found that dry mustard gave my salad dressing enough tartness to make it similar to ones made with vinegar. I recently posted the recipe in Dee's Kitchen for anyone else who is not able to eat vinegar.
The reason that I can't eat any vinegar is because it is very high in histamines. I'm still wondering what kind of dressing I can eat once I'm able to eat salads again. I've never found one without vinegar.
Gloria
It took a long time for me to realize that any acid was a problem for me, and even longer to determine why. I replaced cider vinegar with white vinegar, then with rice vineger, then with lemon juice, and then citric acid. I would get mouth sores after a few days of eating each substitution. I was pretty discouraged because all these efforts were so I could use a mayonnaise substitute for sandwiches and as a condiment.
I finally had to accept that I was unable to eat any acid and began to work on finding a substitute for it in my mayonnaise. I found that dry mustard gave my salad dressing enough tartness to make it similar to ones made with vinegar. I recently posted the recipe in Dee's Kitchen for anyone else who is not able to eat vinegar.
The reason that I can't eat any vinegar is because it is very high in histamines. I'm still wondering what kind of dressing I can eat once I'm able to eat salads again. I've never found one without vinegar.
Gloria
You never know what you can do until you have to do it.