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Hi All,
Ever since the initial onset of my symptoms, I've had problems with nuts of all type. I've tried eating various types, at random times, but I've always found that they cause digestive upset, (though not necessarily D). So I've been avoiding them entirely, for some time, now, (probably at least 4 or 5 months). However, I've been using almond milk for a year or so, and never noticed any problems with it.
Last night, I decided to check out almonds, now that I've been avoiding them for a while. Lo and behold, not only did they cause D, but I woke up this morning with more than a normal amount of stiffness, and aches and pain. It wasn't as bad as being glutened, but definitely a reaction. There's nothing else that I changed yesterday, that I could blame it on, so I'm sure the symptoms were caused by the almonds.
So now I'm wondering if the almond milk is actually safe for me, or if I'm just asymptomatic to it because I've developed a tolerance to it. After all, I'm asymptomatic to casein, but I produce a relatively high level of antibodies to it.
Tex
An Interesting Discovery About Almonds
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
An Interesting Discovery About Almonds
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.
Hmmm, interesting. I can eat cashews and pistachios all day, pecans in moderation, and much fewer almonds and walnuts. I attributed my reactions to the outer "skin" on them. I've never liked almonds much either. Remember my recent sleeping sickness? I feel strangely fine today, and the only difference is...no almond milk and no coffee today! I've been drinking Silk Dark Chocolate Almond Milk in large quantities for the past 2 weeks, also mixing it with my coffee. I decided to stop the coffee drinking, but I think I'll stop the almond milk too!
Well, when one builds up a tolerance for a food, it's possible to eat it without any clinical symptoms, but antibodies are still being produced in the intestines, (though not in the blood). I take that to mean that internal damage is still accumulating, (because the antibodies are there for a reason - to trigger additional immune system responses. That's why I stopped using dairy products. They didn't seem to bother me at all, but I produce antibodies. I wish there were a definitive EnteroLab test for things such as this.Leah wrote:or is it a bad thing that you have actually built up a tolerance to it?
I may have to look into coconut milk, because I sometimes eat cereal, when I'm short of time, and I'm not inclined to eat it dry.
Thanks,
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.
I have different reactions to almonds depending on what form I eat.
Almond butter causes a looser stool the next day. I have tried several brands of it, with and without skins, even homemade blanched without skins, and my reaction is the same.
Almond pudding causes gurgling in the evening, but not in the afternoon.
Almond milk, either homemade or Silk milk, cause no obvious problems.
Almond flour causes no obvious problems.
I probably am reacting to all forms of it in obvious or non-obvious ways, but I cannot afford to lose the calories and nutrition the milk and flour provide. I have given up the pudding and nut butter, however. Perhaps it's a matter of degree.
Gloria
Almond butter causes a looser stool the next day. I have tried several brands of it, with and without skins, even homemade blanched without skins, and my reaction is the same.
Almond pudding causes gurgling in the evening, but not in the afternoon.
Almond milk, either homemade or Silk milk, cause no obvious problems.
Almond flour causes no obvious problems.
I probably am reacting to all forms of it in obvious or non-obvious ways, but I cannot afford to lose the calories and nutrition the milk and flour provide. I have given up the pudding and nut butter, however. Perhaps it's a matter of degree.
Gloria
You never know what you can do until you have to do it.
Tex, is it possible that in the processing of almond milk it lessens the proteins that are found in the nut? Or the differences in fiber? I have no clue-- but I know I am needing to do some fine tuning like this in my diet.
Oddly enough I seem to react to white Russet potatoes with gurgling, mild discomfort, and mucus production the next day. However, I've eaten red new potatoes, roasted and in the pressure cooker, and I have no discomfort, in fact my gut will be calm. Does this make any sense? Not really- I don't know why they would be different-- but I've seen it and compared it several times now and after this week I am eliminating white Russet potatoes from my diet and staying with new potatoes.
Logic just doesn't always apply to this disease (although I wish it did).
Carol
Oddly enough I seem to react to white Russet potatoes with gurgling, mild discomfort, and mucus production the next day. However, I've eaten red new potatoes, roasted and in the pressure cooker, and I have no discomfort, in fact my gut will be calm. Does this make any sense? Not really- I don't know why they would be different-- but I've seen it and compared it several times now and after this week I am eliminating white Russet potatoes from my diet and staying with new potatoes.
Logic just doesn't always apply to this disease (although I wish it did).
Carol
“.... people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Maya Angelou
Hi Carol,
Almond milk is considered to be a high protein, high fiber drink, but the fiber content is roughly a third of the fiber content of almonds, (on a percentage basis). Of course, we may tend to consume much more of it, which would kick the total dose of fiber much higher. On a "per normal serving" basis, the milk contains roughly a sixth of the protein, but again, the total dose is what matters. I'm not sure why fiber would bother me at this stage - the fiber in corn , potatoes, etc., doesn't seem to bother me.
The primary difference between white potatoes and red potatoes is in the type of starch. Russet potatoes contain mostly amylose starch, (which bakes well, but falls apart when boiled). Red potatoes are considered to be "waxy", because their starch is primarily amylopectin. Pectin, as you're probably aware, is what holds fruit jams and jellies together.
Amylopectin is apparently more digestible than amylose. You may be interested in my post in the thread at this link:
http://www.perskyfarms.com/phpBB2/viewt ... in+amylose
Tex
Almond milk is considered to be a high protein, high fiber drink, but the fiber content is roughly a third of the fiber content of almonds, (on a percentage basis). Of course, we may tend to consume much more of it, which would kick the total dose of fiber much higher. On a "per normal serving" basis, the milk contains roughly a sixth of the protein, but again, the total dose is what matters. I'm not sure why fiber would bother me at this stage - the fiber in corn , potatoes, etc., doesn't seem to bother me.
The primary difference between white potatoes and red potatoes is in the type of starch. Russet potatoes contain mostly amylose starch, (which bakes well, but falls apart when boiled). Red potatoes are considered to be "waxy", because their starch is primarily amylopectin. Pectin, as you're probably aware, is what holds fruit jams and jellies together.
Amylopectin is apparently more digestible than amylose. You may be interested in my post in the thread at this link:
http://www.perskyfarms.com/phpBB2/viewt ... in+amylose
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.
Wow. Thanks Tex. So there is a difference. I very glad to know that. I'll definitely read the link.
I have to throw in that fatigue seems to be such a big factor for me. I can be fine on my careful and limited diet, then get the slightest bit sleep deprived and I have an upset gut again. Sometimes I wonder if that's why we get surprised by a reaction to a food. Our system just wasn't in sync at that time.
Today is apparently my day for random thoughts.
Thanks again,
Carol
I have to throw in that fatigue seems to be such a big factor for me. I can be fine on my careful and limited diet, then get the slightest bit sleep deprived and I have an upset gut again. Sometimes I wonder if that's why we get surprised by a reaction to a food. Our system just wasn't in sync at that time.
Today is apparently my day for random thoughts.
Thanks again,
Carol
“.... people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Maya Angelou
IMO, yes, sleep deprivation is one of the things that can trigger a reaction, because it can lead to the release of certain neurohormones that can promote an inflammatory response.Carol wrote:Sometimes I wonder if that's why we get surprised by a reaction to a food. Our system just wasn't in sync at that time.
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.
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Deanna in CO
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This is such an interesting topic, especially I light of my own recent discovery that I was reacting to almonds. It was terribly disappointing, but this discussion has helped at least in making sense of it for me. :-)
Interesting about the potatoes - I will have to try the red ones. Tex, is the starch issue true of all red potatoes or just the "new" ones?. Any information on other kinds of potatoes?
Deanna
Interesting about the potatoes - I will have to try the red ones. Tex, is the starch issue true of all red potatoes or just the "new" ones?. Any information on other kinds of potatoes?
Deanna
Well, any potato can be a "new" potato, since a new potato is just a small, immature potato. I believe most yellow varieties also have mostly amylopectin starch, similar to the red potatoes. There are some varieties of potatoes that sort of fall in between both categories - Yukon Gold is an example of that, and these work pretty well for any application, though they don't work as well at either extreme.
Tex
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.
Carol,
You've stimulated an interesting discussion on potatoes. I tested moderately reactive to them on the MRT test two years ago and haven't had them since. I'm tempted to test a small amount of a red one to see if I can handle it. There's so many ways to make potatoes, too.
Gloria
You've stimulated an interesting discussion on potatoes. I tested moderately reactive to them on the MRT test two years ago and haven't had them since. I'm tempted to test a small amount of a red one to see if I can handle it. There's so many ways to make potatoes, too.
Gloria
You never know what you can do until you have to do it.