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I tested positive for antibodies to eggs. The value was 22, which was the lowest value of all the tests. Does an egg sensitivity cause the same damage as gluten? My internal med doc questioned whether I was so inflamed from the gluten that it was causing me to produce antibodies to everything. I really miss using eggs in my baking. I haven't been able to make a decent bread without them and I am really missing bread. So, if I decide to add eggs back to my diet, am I risking more damage to my intestines?
Hugs,
Egg Sensitivity
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Egg Sensitivity
Denise
"Be the change you want to see in this world."
Mahatma Gandhi
"Be the change you want to see in this world."
Mahatma Gandhi
Hi Denise,
I hate to tell you this, but my egg test was 22, and also the lowest value of my tests, but I have found that I am very intolerant to eggs and react within two hours of eating one.
Some here have been able to eat eggs in baked products. I've never tried because of my strong reaction to cooked eggs. You may be different, of course.
I have been able to make a decent, but easily crumbled loaf of bread without eggs. I use arrowroot for an egg replacement. My recipe contains rice flour, which I've recently determined is an intolerance, so I need to experiment with replacing it with almond flour. Almond flour seems to have some elasticity, so I'm hoping it works. My recipe is in Dee's kitchen, but I'll warn you that it contains many steps and takes some time. A loaf will last me over a month because I only eat a couple of slices every week or so.
Gloria
I hate to tell you this, but my egg test was 22, and also the lowest value of my tests, but I have found that I am very intolerant to eggs and react within two hours of eating one.
Some here have been able to eat eggs in baked products. I've never tried because of my strong reaction to cooked eggs. You may be different, of course.
I have been able to make a decent, but easily crumbled loaf of bread without eggs. I use arrowroot for an egg replacement. My recipe contains rice flour, which I've recently determined is an intolerance, so I need to experiment with replacing it with almond flour. Almond flour seems to have some elasticity, so I'm hoping it works. My recipe is in Dee's kitchen, but I'll warn you that it contains many steps and takes some time. A loaf will last me over a month because I only eat a couple of slices every week or so.
Gloria
You never know what you can do until you have to do it.
Denise,
I didn't see my eggs result coming - I had eliminated everything else and was sooo much better. However, I improved as soon as I stopped eating them. I recently got 'egged' very slightly, and I definitely felt lousy, though the D was not nearly as severe or uncomfortable as my reactions in the past have been to gluten and dairy.
Maybe that implies less inflammation or damage, but it wasn't something I would be looking to do again any time soon. And of course your reaction could be more or less severe than mine, so even I could 'get away with' it, that's no indication that they're truly safe for you... and infuriatingly, how would we really know?
I do wonder, along with your internal med doc, whether it's possible that the Big Bad Wolf of gluten set up our digestive and immune systems to be easily "sucker punched" by secondary food intolerances. It might be the case that we could add some of those back in, some day - Tex has found that to be the case, though only after a very long and consistent period of avoiding everything that gave him any problems at all. AND - we don't know for sure what Tex's Enterolab results would have been for those foods, had he had the tests way back when.
I am afraid at this point that continuing to eat them will increase my chances of additional food intolerances down the line. That is just a guess. They are a unique ingredient in cooking - I am finding it easier to change my preferences to different textures, than it is to adapt recipes. You could do a careful experiment, though it's possible the Entocort would make the results seem more benign than they otherwise would be...
Lots of sympathy about eggs from me to you!
Love,
Sara
I didn't see my eggs result coming - I had eliminated everything else and was sooo much better. However, I improved as soon as I stopped eating them. I recently got 'egged' very slightly, and I definitely felt lousy, though the D was not nearly as severe or uncomfortable as my reactions in the past have been to gluten and dairy.
Maybe that implies less inflammation or damage, but it wasn't something I would be looking to do again any time soon. And of course your reaction could be more or less severe than mine, so even I could 'get away with' it, that's no indication that they're truly safe for you... and infuriatingly, how would we really know?
I do wonder, along with your internal med doc, whether it's possible that the Big Bad Wolf of gluten set up our digestive and immune systems to be easily "sucker punched" by secondary food intolerances. It might be the case that we could add some of those back in, some day - Tex has found that to be the case, though only after a very long and consistent period of avoiding everything that gave him any problems at all. AND - we don't know for sure what Tex's Enterolab results would have been for those foods, had he had the tests way back when.
I am afraid at this point that continuing to eat them will increase my chances of additional food intolerances down the line. That is just a guess. They are a unique ingredient in cooking - I am finding it easier to change my preferences to different textures, than it is to adapt recipes. You could do a careful experiment, though it's possible the Entocort would make the results seem more benign than they otherwise would be...
Lots of sympathy about eggs from me to you!
Love,
Sara
Denise,
Basically, I have to agree with the responses that you have already received. Here are my thoughts on your question:
Yes, it's possible that gluten has your GI tract so inflamed that you may react to some foods that you would not react to, in a healed state. Most of those foods are not likely to be proteins, however. The one protein that can result in a positive test at Enterolab, when MC is active, but that we have found is almost never a problem after healing, is yeast. The other proteins which produce a positive test result, are virtually always a lifetime problem. In my situation, I wasn't aware of the Enterolab tests when I adopted the diet, so I have no idea how I might have actually tested, early on.
One thing is for sure - if your egg test at Enterolab showed a result of 22, you were absolutely producing significant amounts of antibodies to egg albumen, when the sample was taken. IMO, eating a food to which we are sensitive, (producing IgA antibodies), other than gluten, may well produce symptoms just as severe as gluten, but since the half-life of the corresponding antibody production is much shorter than the production half-life for antibodies to gliadin, the damage to the gut, caused by eating a non-gluten food-sensitivity, will almost surely heal faster than the damage caused by gluten, (which is known to take longer than 2 or 3 years, for most people, and some adults never completely heal). So, IMO, if someone intends to cheat on the diet, they would be much better off cheating with casein, soy, egg, etc., or whatever, than they would be by cheating with gluten, because the damage will typically heal so much faster, (thought it will still take a lot longer than most people realize).
If I were going to do an egg challenge, after a positive Enterolab test result, I would try something like an organic guinea egg, (because guineas are far less domesticated than any other poultry, and probably, any eggs you find are going to be organic, meaning not coated by soy oil, and guineas are less likely to feed on wheat and/or soy). Be aware, though, that guinea eggs have an extremely hard, tough shell. You can't open them the way you would normally crack open chicken eggs.
If I couldn't find any guinea eggs, my next choice would probably be duck, goose, or turkey. Frankly, though, the odds are rather high that you would probably react to these eggs, also, but there's a slim chance that they might work. The tests only involve the albumen, (the egg white), and most of us can probably safely tolerate the proteins in egg yolk. The trick, of course, is completely separating the yolk from the albumen. I'm not enough of a chef, to know whether or not egg yolks can effectively substitute for whole eggs, though, for baking qualities.
If they will work, then based on the experiences of a few members here, baked goods that include only the egg yolks might be safe for you, because any traces of albumen that might slip through, might be downgraded by the baking process. IOW, if they can tolerate baked goods that contain whole eggs, then you should surely be able to tolerate baked goods that contain only egg yolks. That's just my opinion, though, and I'm no doctor, nor chemist, etc.
Hugs,
Tex
Basically, I have to agree with the responses that you have already received. Here are my thoughts on your question:
Yes, it's possible that gluten has your GI tract so inflamed that you may react to some foods that you would not react to, in a healed state. Most of those foods are not likely to be proteins, however. The one protein that can result in a positive test at Enterolab, when MC is active, but that we have found is almost never a problem after healing, is yeast. The other proteins which produce a positive test result, are virtually always a lifetime problem. In my situation, I wasn't aware of the Enterolab tests when I adopted the diet, so I have no idea how I might have actually tested, early on.
One thing is for sure - if your egg test at Enterolab showed a result of 22, you were absolutely producing significant amounts of antibodies to egg albumen, when the sample was taken. IMO, eating a food to which we are sensitive, (producing IgA antibodies), other than gluten, may well produce symptoms just as severe as gluten, but since the half-life of the corresponding antibody production is much shorter than the production half-life for antibodies to gliadin, the damage to the gut, caused by eating a non-gluten food-sensitivity, will almost surely heal faster than the damage caused by gluten, (which is known to take longer than 2 or 3 years, for most people, and some adults never completely heal). So, IMO, if someone intends to cheat on the diet, they would be much better off cheating with casein, soy, egg, etc., or whatever, than they would be by cheating with gluten, because the damage will typically heal so much faster, (thought it will still take a lot longer than most people realize).
If I were going to do an egg challenge, after a positive Enterolab test result, I would try something like an organic guinea egg, (because guineas are far less domesticated than any other poultry, and probably, any eggs you find are going to be organic, meaning not coated by soy oil, and guineas are less likely to feed on wheat and/or soy). Be aware, though, that guinea eggs have an extremely hard, tough shell. You can't open them the way you would normally crack open chicken eggs.
If I couldn't find any guinea eggs, my next choice would probably be duck, goose, or turkey. Frankly, though, the odds are rather high that you would probably react to these eggs, also, but there's a slim chance that they might work. The tests only involve the albumen, (the egg white), and most of us can probably safely tolerate the proteins in egg yolk. The trick, of course, is completely separating the yolk from the albumen. I'm not enough of a chef, to know whether or not egg yolks can effectively substitute for whole eggs, though, for baking qualities.
If they will work, then based on the experiences of a few members here, baked goods that include only the egg yolks might be safe for you, because any traces of albumen that might slip through, might be downgraded by the baking process. IOW, if they can tolerate baked goods that contain whole eggs, then you should surely be able to tolerate baked goods that contain only egg yolks. That's just my opinion, though, and I'm no doctor, nor chemist, etc.
Hugs,
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.
Hi Denise,
Our minds are running in the same direction. Must be the Methuen connection. lol
Yesterday we spent the day at York Beach in Maine. I had to pack up all my lunch items (smoothie, sweet potato crackers with Justin's nut butter, chips, and some fruits). Later in the day we went to Wild Willy's Burgers, where they have gluten free burgers, chicken and buns. I decided to try the buns. I know they had dairy in them and most likely eggs. I only ate the top of the bun. Last night I was uncomfortable. Not real pain, just not right. During the night it got better and this morning OK after 2 BM's that are now a little softer than normal. I am down to 1 entocort a day. Anyway, I was thinking of trying to bake with egg, but now not sure either. After reading Tex's post about the egg yolk egg white, I am also wondering if baking with the egg yoke will work. What if we tried egg yolk along with Ener-G egg replacer? I made muffings using Carol Fenster's allergy free recipe book and I could play hockey with them. I too, can't find anything that turns out good. Maybe it's just my cooking.
Nancy
Our minds are running in the same direction. Must be the Methuen connection. lol
Yesterday we spent the day at York Beach in Maine. I had to pack up all my lunch items (smoothie, sweet potato crackers with Justin's nut butter, chips, and some fruits). Later in the day we went to Wild Willy's Burgers, where they have gluten free burgers, chicken and buns. I decided to try the buns. I know they had dairy in them and most likely eggs. I only ate the top of the bun. Last night I was uncomfortable. Not real pain, just not right. During the night it got better and this morning OK after 2 BM's that are now a little softer than normal. I am down to 1 entocort a day. Anyway, I was thinking of trying to bake with egg, but now not sure either. After reading Tex's post about the egg yolk egg white, I am also wondering if baking with the egg yoke will work. What if we tried egg yolk along with Ener-G egg replacer? I made muffings using Carol Fenster's allergy free recipe book and I could play hockey with them. I too, can't find anything that turns out good. Maybe it's just my cooking.
Nancy
Gloria - I have also had a problem with bread crumbling and just not being an appetizing color. I have tried both the EnerG (sp) egg replacer and flax seed meal. I even tried both of them together with no luck. I have not tried arrowroot yet. I'll give that a try. I'll try your bread recipe and see if it comes out better than the other's I've tried. It costs a lot if money to buy all of these different flours. Especially when the end product is thrown in the trash.
I don't know if I've ever had a strong reaction to eggs because I've never tested just eggs. I went gluten free, egg free, soy free and dairy free at the same time because of my Enterolab results. I stopped eating gluten a couple of weeks before stopping all of the others because of what I had read here, but wasn't being meticulous about avoiding being glutened until after my test results came in.
Sara - I'm not sure why I am wanting to eat bread. I know it makes me sad when I go to the health food store and see all of the delicious Udi's products that I can't have because if the eggs. Especially the cinnamon rolls. Boy, do I miss cinnamon rolls. It's not like I was ever a big bread/sweets person, but I would have cinnamon rolls on Saturday mornings with my family. It wasn't really a tradition, per say, or maybe it was? I've made them for my husband and son a couple of times and have watched as they enjoy them while I crunch on my not so tasty Enjoy Life granola. I have cinnamon roll flavored Lara's bars, but they don't even come close to a real cinnamon roll. I think I need to go back and reread your post about what is real food and what is not. I need someone to smack me on the back of the head to bring me back to the reality of what is food for me.
Tex - What in the heck are guinea eggs? When I first read that, I thought of a guinea pigs. I know that's not what you meant, but it was kind of funny. Is a guinea a type of chicken? I have tried duck eggs before and didn't really like the taste of them. I guess they would be okay to bake with, though.
With my gluten antibodies being so high and my high fecal fat score, I should probably expect that it will take 2-3 years for my gut to heal, right? IOW, I shouldn't expect to be able to add anything back after 3 months. I can't believe it's only been 3 months! It seems like longer than that. I am not a very patient person by by nature and I'm also a bit hard headed. I had a time about 18 years ago that I was reacting to tomatoes (mainly hives). Instead of cutting them out of my diet, I would load up on the Benedryl and eat them anyway. I would still get the hives, just not as bad. I eventually stopped reacting to them. It took about six months. I'm lucky I never had an anaphylactic reaction. I don't remember if I was having D at that time, but I probably was.
You answered my question about whether the eggs would cause damage in my gut the same way that gluten does. If I understand correctly, they will, but not for the length of time that gluten does. I might try using just the yolks at some point down the line, but not right now while my gut is still in the very early stage of healing. I didn't know that commercial eggs are coated with soy oil. With the egg shells being so porous, I'm sure some must get into the egg itself. That darn soy is in everything!
Nancy - How long have you been off gluten, eggs, etc.? It might be that you would be okay to try eggs again. Let me know if you try using the yolks with the EnerG egg replacement. If it works, I might try using that method somewhere down the road.
Thank you all for your input.
Hugs,
I don't know if I've ever had a strong reaction to eggs because I've never tested just eggs. I went gluten free, egg free, soy free and dairy free at the same time because of my Enterolab results. I stopped eating gluten a couple of weeks before stopping all of the others because of what I had read here, but wasn't being meticulous about avoiding being glutened until after my test results came in.
Sara - I'm not sure why I am wanting to eat bread. I know it makes me sad when I go to the health food store and see all of the delicious Udi's products that I can't have because if the eggs. Especially the cinnamon rolls. Boy, do I miss cinnamon rolls. It's not like I was ever a big bread/sweets person, but I would have cinnamon rolls on Saturday mornings with my family. It wasn't really a tradition, per say, or maybe it was? I've made them for my husband and son a couple of times and have watched as they enjoy them while I crunch on my not so tasty Enjoy Life granola. I have cinnamon roll flavored Lara's bars, but they don't even come close to a real cinnamon roll. I think I need to go back and reread your post about what is real food and what is not. I need someone to smack me on the back of the head to bring me back to the reality of what is food for me.
Tex - What in the heck are guinea eggs? When I first read that, I thought of a guinea pigs. I know that's not what you meant, but it was kind of funny. Is a guinea a type of chicken? I have tried duck eggs before and didn't really like the taste of them. I guess they would be okay to bake with, though.
With my gluten antibodies being so high and my high fecal fat score, I should probably expect that it will take 2-3 years for my gut to heal, right? IOW, I shouldn't expect to be able to add anything back after 3 months. I can't believe it's only been 3 months! It seems like longer than that. I am not a very patient person by by nature and I'm also a bit hard headed. I had a time about 18 years ago that I was reacting to tomatoes (mainly hives). Instead of cutting them out of my diet, I would load up on the Benedryl and eat them anyway. I would still get the hives, just not as bad. I eventually stopped reacting to them. It took about six months. I'm lucky I never had an anaphylactic reaction. I don't remember if I was having D at that time, but I probably was.
You answered my question about whether the eggs would cause damage in my gut the same way that gluten does. If I understand correctly, they will, but not for the length of time that gluten does. I might try using just the yolks at some point down the line, but not right now while my gut is still in the very early stage of healing. I didn't know that commercial eggs are coated with soy oil. With the egg shells being so porous, I'm sure some must get into the egg itself. That darn soy is in everything!
Nancy - How long have you been off gluten, eggs, etc.? It might be that you would be okay to try eggs again. Let me know if you try using the yolks with the EnerG egg replacement. If it works, I might try using that method somewhere down the road.
Thank you all for your input.
Hugs,
Denise
"Be the change you want to see in this world."
Mahatma Gandhi
"Be the change you want to see in this world."
Mahatma Gandhi
Denise, Nancy, and Sara,
I can relate to all of your expressed frustrations and desires. Sometimes I've felt like a lonely soul lamenting that I can't eat eggs. It's comforting to know that I'm not alone, though I don't ever wish any sacrifices on anyone else.
I've never tried eating nor baking with egg yolks as opposed to the entire egg or egg whites. Frankly, I've never seen the point. The white of the egg is the part that gives baked products their superior quality (moistness, elasticity, cohesiveness) over eggless products. I suppose they would add some nutrition, such as iron, but I don't think they lend any superior baking qualities. I could be wrong. Dee would probably be able to distinguish between the egg yolk and egg white baking qualities.
I can certainly identify with that. I just threw blueberry, rhubarb, and cinnamon muffins (bread is next) to the squirrels because I can't eat them. I consoled myself by saying that rice flour is not that expensive, but when I have to throw out items containing quinoa flour, I cringe. Not to mention the amount of time spent in preparing them.
I am grateful that I've been able to make three types of muffins without eggs and have been able to adapt the flour mixture as I've had to substitute flours. I think they taste good, but DH thinks they are too dry. I always warm them in the microwave prior to eating them, so they taste just like they were baked. I store them in the freezer.
I've probably gotten used to eating things that are less tasty. These days, I'm happy I can eat anything to fill my stomach. Taste is way down the list.
Gloria
I can relate to all of your expressed frustrations and desires. Sometimes I've felt like a lonely soul lamenting that I can't eat eggs. It's comforting to know that I'm not alone, though I don't ever wish any sacrifices on anyone else.
I've never tried eating nor baking with egg yolks as opposed to the entire egg or egg whites. Frankly, I've never seen the point. The white of the egg is the part that gives baked products their superior quality (moistness, elasticity, cohesiveness) over eggless products. I suppose they would add some nutrition, such as iron, but I don't think they lend any superior baking qualities. I could be wrong. Dee would probably be able to distinguish between the egg yolk and egg white baking qualities.
Denise wrote:It costs a lot if money to buy all of these different flours. Especially when the end product is thrown in the trash.
I can certainly identify with that. I just threw blueberry, rhubarb, and cinnamon muffins (bread is next) to the squirrels because I can't eat them. I consoled myself by saying that rice flour is not that expensive, but when I have to throw out items containing quinoa flour, I cringe. Not to mention the amount of time spent in preparing them.
I am grateful that I've been able to make three types of muffins without eggs and have been able to adapt the flour mixture as I've had to substitute flours. I think they taste good, but DH thinks they are too dry. I always warm them in the microwave prior to eating them, so they taste just like they were baked. I store them in the freezer.
I've probably gotten used to eating things that are less tasty. These days, I'm happy I can eat anything to fill my stomach. Taste is way down the list.
Gloria
You never know what you can do until you have to do it.
Denise,
Healing is a pretty individual issue. Younger people tend to heal much faster than older people. Taking a corticosteroid theoretically slows down the healing process, (though no one knows by how much), so by doing without Entocort, you may heal faster than those who use it.
It's tough to put a time estimate on it, though. I occasionally "challenged" myself with corn or dairy, when I was healing, but after almost a year, I gave up, and waited almost another year, before trying again, and after that, I had some success.
Not all eggs are coated with soy oil - some are treated with mineral oil. It's the processor's option - there are many FDA-approved coatings, to extend the shelf life of eggs.
A lot of farms used to have small flocks of guineas, because they make good "watchbirds". That is, they make a lot of noise if a predator, or a stranger show up. They are originally from Africa. The eggs are a little smaller than hen eggs, and more round. It's been many decades since I've eaten any, so I don't remember if there is anything remarkable about the taste.
http://www.youtube.com/watch?v=MMUQckEa_ME
Hugs,
Tex
Healing is a pretty individual issue. Younger people tend to heal much faster than older people. Taking a corticosteroid theoretically slows down the healing process, (though no one knows by how much), so by doing without Entocort, you may heal faster than those who use it.
It's tough to put a time estimate on it, though. I occasionally "challenged" myself with corn or dairy, when I was healing, but after almost a year, I gave up, and waited almost another year, before trying again, and after that, I had some success. Not all eggs are coated with soy oil - some are treated with mineral oil. It's the processor's option - there are many FDA-approved coatings, to extend the shelf life of eggs.
A lot of farms used to have small flocks of guineas, because they make good "watchbirds". That is, they make a lot of noise if a predator, or a stranger show up. They are originally from Africa. The eggs are a little smaller than hen eggs, and more round. It's been many decades since I've eaten any, so I don't remember if there is anything remarkable about the taste.
http://www.youtube.com/watch?v=MMUQckEa_ME
Hugs,
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.
Denise and Gloria,
I got the following information from this website http://www.tasteofhome.com/Healthy/Reci ... -in-Baking
Eggs are essential in most baked goods. Both the whites and yolks perform important functions. Egg whites add volume and act as a drying and leavening agent. Egg yolks provide fat, which adds flavor and tenderness, and protein, which helps thicken custards. The yolk also acts as an emulsifier, helping to blend liquids, like oil and water, that are hard to combine.
I have been GF for 4 weeks. EF, SF, and DF since April after receiving my Enterolab tests. I probably should have been GF from the start, but it didn't bother me like dairy. Tex enlightened me about that. I am down to 1 Entocort a day and have Questran as a backup.
I may try something with the yolk and an egg replacer. I'll do more research on that first. Maybe someone else on this forum will have some ideas. I'll let you know if I try something.
Nancy
I got the following information from this website http://www.tasteofhome.com/Healthy/Reci ... -in-Baking
Eggs are essential in most baked goods. Both the whites and yolks perform important functions. Egg whites add volume and act as a drying and leavening agent. Egg yolks provide fat, which adds flavor and tenderness, and protein, which helps thicken custards. The yolk also acts as an emulsifier, helping to blend liquids, like oil and water, that are hard to combine.
I have been GF for 4 weeks. EF, SF, and DF since April after receiving my Enterolab tests. I probably should have been GF from the start, but it didn't bother me like dairy. Tex enlightened me about that. I am down to 1 Entocort a day and have Questran as a backup.
I may try something with the yolk and an egg replacer. I'll do more research on that first. Maybe someone else on this forum will have some ideas. I'll let you know if I try something.
Nancy
Denise,
You've been a trooper, and you've come really far, really fast in a short time, what with diet change, absorbing your Enterolab results, eating well while on vacation and eating well, and - adapting to the "new normal." If you want to have a little pity party about the eggs, I am totally going to GF-DF-SF-EF cater that party.
In fact, I think I'll join you, ever so briefly -
I'm only a few weeks ahead of you in this process - maybe we can schedule our egg-yolk or duck-egg experiment for early 2013 
(-ish?)...
I have also been missing cinnamon, interestingly enough - that's the Larabar flavor that's been calling my name. My grandmother was Lebanese, and that cuisine often uses cinnamon in savory dishes. (That won't be like cinnamon rolls, either... but I'm going to give it a try.)
I've been trying not to think about this, but - my mini-meatloaf muffins are also 'missing' the egg ingredient. There's nothing muffin-y about them, except using muffin tins to bake 'em, and I've found both coconut and almond flour work fine... I'm just going to keep pretending I don't know where to buy eggs and what to do with them. Till, say, early 2013. (JUST TONIGHT I said to my husband, we really should get eggs with our CSA share... and he said, "but you can't eat eggs.")
OK, I'm going back to being the poster kid for "giving it all up without batting an eye." Just thought I should come clean about my own little tailspin.
Love,
Sara
You've been a trooper, and you've come really far, really fast in a short time, what with diet change, absorbing your Enterolab results, eating well while on vacation and eating well, and - adapting to the "new normal." If you want to have a little pity party about the eggs, I am totally going to GF-DF-SF-EF cater that party.
In fact, I think I'll join you, ever so briefly -
I'm only a few weeks ahead of you in this process - maybe we can schedule our egg-yolk or duck-egg experiment for early 2013 (-ish?)... I have also been missing cinnamon, interestingly enough - that's the Larabar flavor that's been calling my name. My grandmother was Lebanese, and that cuisine often uses cinnamon in savory dishes. (That won't be like cinnamon rolls, either... but I'm going to give it a try.)
I've been trying not to think about this, but - my mini-meatloaf muffins are also 'missing' the egg ingredient. There's nothing muffin-y about them, except using muffin tins to bake 'em, and I've found both coconut and almond flour work fine... I'm just going to keep pretending I don't know where to buy eggs and what to do with them. Till, say, early 2013. (JUST TONIGHT I said to my husband, we really should get eggs with our CSA share... and he said, "but you can't eat eggs.")
OK, I'm going back to being the poster kid for "giving it all up without batting an eye." Just thought I should come clean about my own little tailspin.
Love,
Sara
Joe,
These foods trigger the degranulation of mast cells, resulting in the release of histamines:
* Alcohol
* Bananas
* Chocolate
* Eggs
* Fish
* Milk
* Papayas
* Pineapple
* Shellfish
* Strawberries
* Tomatoes
These foods trigger the degranulation of mast cells, resulting in the release of histamines:
* Alcohol
* Bananas
* Chocolate
* Eggs
* Fish
* Milk
* Papayas
* Pineapple
* Shellfish
* Strawberries
* Tomatoes
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.