They very kindly rushed my order after my blood got lost last time. But really? The results are crazy:
RED:
Bl pepper
Catfish
Cauliflower
Celery
Cot Cheese
Grapefruit
Lemon
Lentil
Lettuce
Mushroom
Orange
Tuna
YELLOW:
Capsaicin
Cow's milk
FDC Red 4
Grape
Ibuprofin
Maple
MSG
Papaya
Pinto bean
Rice
Swt potato
Tomato
Potato
Um - rice and potatoes? I live on these - it's basically all I eat. I have never heard of anyone not being able to tolerate rice. Am supposed to talk to the nutritionist tomorrow. Triple sigh.
Lisa
truly bizarre MRT results
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Joefnh
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Lisa I took the MRT test as well and rice came back as a problem food as well. At the time I was eating rice a lot, almost every meal. When the MC kicked off at first I was flaring quite a bit and had gone back to a very simple chicken, rice and lamb diet for a while and slowly added foods, but always had white rice. I did notice it was not settling as well as time went on, but it was not too bad.
The MRT results came back with rice as a highly reactive food, and I decided to cut back on the rice somewhat for a while. I had more potato or no starch for several days out of the week. I have noticed that since backing off that rice has settled perfectly since then. I am wondering if it scored high because I was eating it so much. I'm not sure if that's possible with the MRT testing.
Good luck with the nutritionist, I'm sure that they will be able to guide you through this
Joe
The MRT results came back with rice as a highly reactive food, and I decided to cut back on the rice somewhat for a while. I had more potato or no starch for several days out of the week. I have noticed that since backing off that rice has settled perfectly since then. I am wondering if it scored high because I was eating it so much. I'm not sure if that's possible with the MRT testing.
Good luck with the nutritionist, I'm sure that they will be able to guide you through this
Joe
Joe
Lisa,
You seem not to react to almonds, which was my go-to food... (almond flour, butter, meal, milk...) Your nutritionist will be much better at advising than I can possibly be, but if you need another 'center' for your diet, to replace rice, you will find one... And - corn isn't on your list of reactive foods, so moving towards that instead of rice, at least in some uses, might work?
I have done a lot with nuts - nut 'creams' and milks and even cheese-ish things, or spreads... and I feel I've just started down that path. You have no nuts on that list - and no meats, either. I am no MRT expert, but that seems hopeful that you'll be able to devise a diet that lets you really figure out what's going on.
Plus, it's fall squash time - and nothing on that family seems to be on your list. So, if you must set potatoes and sweet potatoes aside for the moment, it has at least come at a good season!
I'm not trying to Pollyanna you out of your MRT results, or your reaction to them - I get the *whoa* reaction you must have, reading this. But as an outside observer, eager to start down the MRT path myself, I can imagine the meals I'd whip up based on this list, with some optimism (easy for me to say, I know). More importantly, I hope you really reap the benefit as you start to work with your nutritionist.
Thanks for sharing your results,
Sara
You seem not to react to almonds, which was my go-to food... (almond flour, butter, meal, milk...) Your nutritionist will be much better at advising than I can possibly be, but if you need another 'center' for your diet, to replace rice, you will find one... And - corn isn't on your list of reactive foods, so moving towards that instead of rice, at least in some uses, might work?
I have done a lot with nuts - nut 'creams' and milks and even cheese-ish things, or spreads... and I feel I've just started down that path. You have no nuts on that list - and no meats, either. I am no MRT expert, but that seems hopeful that you'll be able to devise a diet that lets you really figure out what's going on.
Plus, it's fall squash time - and nothing on that family seems to be on your list. So, if you must set potatoes and sweet potatoes aside for the moment, it has at least come at a good season!
I'm not trying to Pollyanna you out of your MRT results, or your reaction to them - I get the *whoa* reaction you must have, reading this. But as an outside observer, eager to start down the MRT path myself, I can imagine the meals I'd whip up based on this list, with some optimism (easy for me to say, I know). More importantly, I hope you really reap the benefit as you start to work with your nutritionist.
Thanks for sharing your results,
Sara
Thanks Sara - I know I should be happy to start but I literally don't know how I am going to! My husband is Asian and we eat rice alot. I don't know if my marriage can stand this! It was bad enough when I stopped soy. :) And no more sushi ever again?!!?
Re: almonds - they were the one food on my enterolab results that I was reactive for. But maybe I'll try it again.
Lisa
Re: almonds - they were the one food on my enterolab results that I was reactive for. But maybe I'll try it again.
Lisa
Hi Lisa - so sorry your staple foods came up reactive :(. I know exactly how you feel, as I had the same reaction when I got the results back. Coffee and bananas were on my reactive list (and corn) - those were my daily staples, I hadn't even considered that they could be a problem. I'm still having a hard time after 9 months of abstinence - have never tried bananas again (ate them every day of my life before), but have experimented with coffee lately. However, I realize that at least until I heal more, I have to let it go:(.
The big silver lining for me was that when I dropped all the reactive foods from the MRT results, I experienced my first firm BM in over 10 years. I wish I was as savvy in the kitchen as Sara and her husband (they are truly an inspiration), but I am still struggling with getting a good routine going - I never cooked much before last year when I found out about the diet connection with healing MC.
Lots of luck to you - I know you will adapt and figure out what to do - feeling well is so much more important than the temporary pleasure of eating what you prefer. Also, knowing that you will eventually be able to add those items back into your diet, should help.
Love,
Kari
The big silver lining for me was that when I dropped all the reactive foods from the MRT results, I experienced my first firm BM in over 10 years. I wish I was as savvy in the kitchen as Sara and her husband (they are truly an inspiration), but I am still struggling with getting a good routine going - I never cooked much before last year when I found out about the diet connection with healing MC.
Lots of luck to you - I know you will adapt and figure out what to do - feeling well is so much more important than the temporary pleasure of eating what you prefer. Also, knowing that you will eventually be able to add those items back into your diet, should help.
Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
Lisa,
I certainly don't want to talk you into almonds if you have reason to suspect them - I've had some luck with cashews, pistachios, and hazelnuts. The raw foodies make 'cashew cheese' by soaking cashews overnight, then rinsing and blending with enough water to get either a sour-cream consistency, or something a little milkier. I've done that with other nuts.
I can imagine what "losing" rice means, in particular, but hope you notice a real difference in symptoms, once you figure out what you can eat instead of your current staples. 'Cuz you deserve a little reward for all your efforts, at this point!
I certainly don't want to talk you into almonds if you have reason to suspect them - I've had some luck with cashews, pistachios, and hazelnuts. The raw foodies make 'cashew cheese' by soaking cashews overnight, then rinsing and blending with enough water to get either a sour-cream consistency, or something a little milkier. I've done that with other nuts.
I can imagine what "losing" rice means, in particular, but hope you notice a real difference in symptoms, once you figure out what you can eat instead of your current staples. 'Cuz you deserve a little reward for all your efforts, at this point!
It always takes some mourning and grieving time when we learn that we can't eat a food we've loved. Give this a few days and I'm sure you'll adjust to your new reality. If it means you will be symptom-free, it will be worth the sacrifice.
I recently had to give up rice, and I sympathize with you. You might try quinoa as a replacement for it. It takes a little longer to cook, but it has more nutrition. Also, you can use quinoa flakes as a replacement for mashed potatoes. I can't eat quinoa anymore, nor potatoes, and I have been experimenting with using white corn grits as a substitute for mashed potatoes. You may need to cook rice separately for DH.
Other replacements for fried potatoes exist, such as kohlrabi, squash, etc. Potatoes are the cheapest and easiest to use, of course, and readily available in restaurants, but you should be able to work around them somewhat at home.
As Sara noted, you are very fortunate in not having any meat on your reactive lists.
Good luck - hopefully these adjustments will put you on the path to remission.
Gloria
I recently had to give up rice, and I sympathize with you. You might try quinoa as a replacement for it. It takes a little longer to cook, but it has more nutrition. Also, you can use quinoa flakes as a replacement for mashed potatoes. I can't eat quinoa anymore, nor potatoes, and I have been experimenting with using white corn grits as a substitute for mashed potatoes. You may need to cook rice separately for DH.
Other replacements for fried potatoes exist, such as kohlrabi, squash, etc. Potatoes are the cheapest and easiest to use, of course, and readily available in restaurants, but you should be able to work around them somewhat at home.
As Sara noted, you are very fortunate in not having any meat on your reactive lists.
Good luck - hopefully these adjustments will put you on the path to remission.
Gloria
You never know what you can do until you have to do it.
Lisa,
Don't hang the suspects before they receive a fair trial. The foods that you are lamenting, are only somewhat reactive, (yellow), and not highly reactive, (red). Those test results are not chiseled in stone - that's why a lot of dietary testing with the help of a dietitian is recommended. It is extremely rare to be sensitive to foods such as maple, rice, and potatoes.
With potatoes, for example, the solanine content of the leaves and stems is very high, but if any exists in the tubers that we eat, it is almost always concentrated in the peel. Solanine is the toxic alkaloid that earns potatoes their place in the family of nightshades, and alkaloids are the compounds that distinguish nightshades from other plants. Therefore, people who are sensitive to solanine, are usually OK, if they peel their potatoes, and cook them thoroughly. Cooking only removes about half of the solanine content, so the key to making them safe to eat, is to make sure that you peel them carefully.
You can't see solanine, of course, but solanine is modulated by sunlight, and it's usually present when sunlight can reach a tuber while it is growing, (IOW, it happens to the few potatoes that form too close to the surface of the soil, so that they pop out above the soil as they grow). When direct sunlight can strike the tuber, chlorophyll will show up in the potato, and the affected area will turn green. If you reject any potatoes with green spots, you minimize the chances of ingesting any significant amount of solanine. Also, if you're concerned about it, aggressive peeling, (IOW, removing a slightly thicker layer of peel), will also help to significantly reduce the solanine content of the potatoes you eat, because if any solanine is present in the tuber, it will be concentrated at or near the surface.
So, before you hang an innocent defendant, a fair trial might be in order.
Tex
Don't hang the suspects before they receive a fair trial. The foods that you are lamenting, are only somewhat reactive, (yellow), and not highly reactive, (red). Those test results are not chiseled in stone - that's why a lot of dietary testing with the help of a dietitian is recommended. It is extremely rare to be sensitive to foods such as maple, rice, and potatoes.
With potatoes, for example, the solanine content of the leaves and stems is very high, but if any exists in the tubers that we eat, it is almost always concentrated in the peel. Solanine is the toxic alkaloid that earns potatoes their place in the family of nightshades, and alkaloids are the compounds that distinguish nightshades from other plants. Therefore, people who are sensitive to solanine, are usually OK, if they peel their potatoes, and cook them thoroughly. Cooking only removes about half of the solanine content, so the key to making them safe to eat, is to make sure that you peel them carefully.
You can't see solanine, of course, but solanine is modulated by sunlight, and it's usually present when sunlight can reach a tuber while it is growing, (IOW, it happens to the few potatoes that form too close to the surface of the soil, so that they pop out above the soil as they grow). When direct sunlight can strike the tuber, chlorophyll will show up in the potato, and the affected area will turn green. If you reject any potatoes with green spots, you minimize the chances of ingesting any significant amount of solanine. Also, if you're concerned about it, aggressive peeling, (IOW, removing a slightly thicker layer of peel), will also help to significantly reduce the solanine content of the potatoes you eat, because if any solanine is present in the tuber, it will be concentrated at or near the surface.
So, before you hang an innocent defendant, a fair trial might be in order.
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.
Okay - I won't make any rash decisions. :)
I had a long talk today with my dietician - she seems to think my rice and potatoes may be elevated because my diet is so limited, and I have been eating a lot of rice and potatoes. A lot. So I guess if I cut them and try some other grains I might be able to reintroduce. Such a complicated thing. I wish I could be one of those people who can eat whatever they want! I guess we all do. At the moment I am cooking some quinoa. Should be interesting.....
I had a long talk today with my dietician - she seems to think my rice and potatoes may be elevated because my diet is so limited, and I have been eating a lot of rice and potatoes. A lot. So I guess if I cut them and try some other grains I might be able to reintroduce. Such a complicated thing. I wish I could be one of those people who can eat whatever they want! I guess we all do. At the moment I am cooking some quinoa. Should be interesting.....
Lisa,
I loved quinoa before MC - we used it a lot. It doesn't behave or taste like rice or potatoes, but is very satisfying. I became quite the master of quinoa salads, pilafs, etc... I had a bad day with it in my first MC crisis, and haven't gotten around to re-trying, but I would say - if you don't love your first attempt: try, try again. My husband really likes the red quinoa in particular.
I have a half-baked theory (I have more than one of those, actually) that some of our intolerances arise in the way your dietician describes - we are under stress and relying on limited foods, and reacting off the charts... I am hoping that my Enterolab reactions to both eggs and almonds may settle in time, though the science about how that would work, as far as antibodies go, seems hard to conjure. We shall see - I'm planning to use the info from MRT to prioritize how I figure that out.
Take your time with the foods, if you need to slow down the pace. I have found that moving at a snail's pace is actually the shortcut to feeling better (which seems just about as perverse as everything else about MC).
--Sara
I loved quinoa before MC - we used it a lot. It doesn't behave or taste like rice or potatoes, but is very satisfying. I became quite the master of quinoa salads, pilafs, etc... I had a bad day with it in my first MC crisis, and haven't gotten around to re-trying, but I would say - if you don't love your first attempt: try, try again. My husband really likes the red quinoa in particular.
I have a half-baked theory (I have more than one of those, actually) that some of our intolerances arise in the way your dietician describes - we are under stress and relying on limited foods, and reacting off the charts... I am hoping that my Enterolab reactions to both eggs and almonds may settle in time, though the science about how that would work, as far as antibodies go, seems hard to conjure. We shall see - I'm planning to use the info from MRT to prioritize how I figure that out.
Take your time with the foods, if you need to slow down the pace. I have found that moving at a snail's pace is actually the shortcut to feeling better (which seems just about as perverse as everything else about MC).
--Sara