I have exhausted my protein powder sources due to allergic reactions. I can't use whey, hemp, or rice. I tested in the yellow zone for green peas on the MRT test recently. I was looking at pea protein powder, and its made from yellow split peas.
Does anyone who has a reaction to green peas use the pea protein successfully, or is it wishful thinking on my part?
I am down to only 2-3 meats I can eat, and need more protein in my diet.
Thanks!
peas
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Hi Linda,
So you bit the bullet and did the MRT! Good for you!
I don't know the specific answer to your question. My first thought would be that "a pea is a pea is a pea". LOL. However, given that my MRT showed that I react to yellow squash but am perfectly OK with zucchini, who knows? There may be some difference between green and yellow peas.
For now, you should limit your diet to your very lowest "green" foods and gradually add in a new green food one at a time. Avoid all yellow and reds. And keep in mind that a food that tests green on MRT may still give you a reaction. Thus the reason for adding one food at a time. It's not often but it can happen. It helps to keep a daily journal of what you eat and note the B.M frequencies and types.
How much protein are you aiming for? Is there any nut butter you might tolerate? Pecan maybe? Pistachio? You can make your own with a coffee grinder or Magic Bullet.
Good luck!
Love,
Polly
So you bit the bullet and did the MRT! Good for you!
I don't know the specific answer to your question. My first thought would be that "a pea is a pea is a pea". LOL. However, given that my MRT showed that I react to yellow squash but am perfectly OK with zucchini, who knows? There may be some difference between green and yellow peas.
For now, you should limit your diet to your very lowest "green" foods and gradually add in a new green food one at a time. Avoid all yellow and reds. And keep in mind that a food that tests green on MRT may still give you a reaction. Thus the reason for adding one food at a time. It's not often but it can happen. It helps to keep a daily journal of what you eat and note the B.M frequencies and types.
How much protein are you aiming for? Is there any nut butter you might tolerate? Pecan maybe? Pistachio? You can make your own with a coffee grinder or Magic Bullet.
Good luck!
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Linda. You might be "wishful thinking" on this one. Not only does your MRT show yellow, but peas are a close relative to soy and that could also be a reason for an adverse reaction... especially since you plan on consuming it every day.
This might be a tough one for you ( getting enough protein) since there are so many meats you can not eat. Have you tried different fish and seafood? Seems like each one is very different from the other.
leah
This might be a tough one for you ( getting enough protein) since there are so many meats you can not eat. Have you tried different fish and seafood? Seems like each one is very different from the other.
leah
Linda,
Can you tolerate any type of meat? Surely there are some types, somewhere, that you can tolerate.
I'm always perplexed when I see someone posting that they can't get enough protein in their diet because they can only eat x, y, and z, so they start searching for the very thing that they should be avoiding at this point — highly processed foods in the form of protein supplements.
Meat is the only perfect food. IOW, meat is the only food that contains all of the essential amino acids in sufficient quantities to ensure good health. You can live on meat alone (as long as it contains sufficient fat). That has been proven conclusively. Not only can one live on meat alone, but doing so will typically ensure excellent health. If anyone doubts that claim, please carefully read the story at the following link:
Eskimos Prove An All Meat Diet Provides Excellent Health
I basically eat only one type of meat at least 99 % of the time — pork. I eat pork steak, sausage, and bacon most of the time. I have done so for most of my life (since infancy, at least). Occasionally I eat ham, or pork roast, or pork ribs, for a change. I can eat other meats, but I rarely do so. So for me, the obvious answer to the question of getting enough protein, is to simply eat enough of whatever meat we can safely eat. Just eat more of it. It's that simple.
Trust me, variety is highly overrated. I realize that there are many members here who truly believe that they could not survive on such a boring diet that only included one source of protein. But the fact of the matter is that many, many primitive societies did just that, for thousands of years, and they were generally much healthier and more robust than modern humans.
One only has to go back in the history of this continent about 150–200 years to realize that variety in diet is a relatively recent innovation. The plains Indians who owned this country for thousands of years before Europeans came along, lived mostly on pemmican, made from buffalo, and sometimes venison. Indians who lived in some areas lived on corn and venison. Some tribes mostly subsisted on fish. But precious few of them ever had much variety in their diet.
Does anyone think that the so-called pioneers who took this land away from them fared any better? Nope. They had a mighty limited diet, also. One of the features that made the famous first thanksgiving of the fall of 1621 so unique was the fact that it included a wide variety of food choices. That was something rarely ever seen in those days.
Variety in food choices was born of affluence. Variety in food options began to appear in the bigger cities early on, but for the most part, only the wealthy were able to take advantage of such options, because they were typically very expensive at first. But over the decades and centuries, with increasing affluence, those options became available to a much wider audience.
It is interesting to speculate whether variety in food choices became popular because citizens actually craved more variety, or whether this trend was simply due to the propensity of Americans to "keep up with the Joneses". After all, in America, it's traditional to worship the lifestyles of the rich and famous, and to try to emulate them as much as possible. IOW, we crave a wide variety in food choices, because this was traditionally a perk of wealth and status, and everyone wants to be wealthy and famous and the envy of their subordinates.
When the neolithic period in world history came along, and human populations began to reach the point where the forests and streams no longer provided enough meat and other paleo foods to sustain the increasing human population, the new developments in agriculture were welcomed with open arms, because the barley, wheat, and milk and meat from domesticated cattle gave starving tribes a new lease on life.
But guess what? Hunting the remaining populations of wild animals was reserved for the elite, and hunting (and consuming wild game) was declared off limits to the masses. When we examine the archaeological records from that period, it's clear to see that a distinctive trend in health patterns began to emerge. Skeletal remains of tribal leaders show that they were much more robust (taller, bigger, and stronger) than those who were delegated to live on a diet of grains, with the occasional addition of a little milk or meat from cattle whenever they could afford it. And disease and other indications of a general decline in health (such as tooth decay) began to show up in those who were forced to replace most of the meat in their diet with grains.
Sorry, I tend to get side-tracked sometimes, but you get the idea, I hope.
Tex
Can you tolerate any type of meat? Surely there are some types, somewhere, that you can tolerate.
I'm always perplexed when I see someone posting that they can't get enough protein in their diet because they can only eat x, y, and z, so they start searching for the very thing that they should be avoiding at this point — highly processed foods in the form of protein supplements.
Meat is the only perfect food. IOW, meat is the only food that contains all of the essential amino acids in sufficient quantities to ensure good health. You can live on meat alone (as long as it contains sufficient fat). That has been proven conclusively. Not only can one live on meat alone, but doing so will typically ensure excellent health. If anyone doubts that claim, please carefully read the story at the following link:
Eskimos Prove An All Meat Diet Provides Excellent Health
I basically eat only one type of meat at least 99 % of the time — pork. I eat pork steak, sausage, and bacon most of the time. I have done so for most of my life (since infancy, at least). Occasionally I eat ham, or pork roast, or pork ribs, for a change. I can eat other meats, but I rarely do so. So for me, the obvious answer to the question of getting enough protein, is to simply eat enough of whatever meat we can safely eat. Just eat more of it. It's that simple.
Trust me, variety is highly overrated. I realize that there are many members here who truly believe that they could not survive on such a boring diet that only included one source of protein. But the fact of the matter is that many, many primitive societies did just that, for thousands of years, and they were generally much healthier and more robust than modern humans.
One only has to go back in the history of this continent about 150–200 years to realize that variety in diet is a relatively recent innovation. The plains Indians who owned this country for thousands of years before Europeans came along, lived mostly on pemmican, made from buffalo, and sometimes venison. Indians who lived in some areas lived on corn and venison. Some tribes mostly subsisted on fish. But precious few of them ever had much variety in their diet.
Does anyone think that the so-called pioneers who took this land away from them fared any better? Nope. They had a mighty limited diet, also. One of the features that made the famous first thanksgiving of the fall of 1621 so unique was the fact that it included a wide variety of food choices. That was something rarely ever seen in those days.
Variety in food choices was born of affluence. Variety in food options began to appear in the bigger cities early on, but for the most part, only the wealthy were able to take advantage of such options, because they were typically very expensive at first. But over the decades and centuries, with increasing affluence, those options became available to a much wider audience.
It is interesting to speculate whether variety in food choices became popular because citizens actually craved more variety, or whether this trend was simply due to the propensity of Americans to "keep up with the Joneses". After all, in America, it's traditional to worship the lifestyles of the rich and famous, and to try to emulate them as much as possible. IOW, we crave a wide variety in food choices, because this was traditionally a perk of wealth and status, and everyone wants to be wealthy and famous and the envy of their subordinates.
When the neolithic period in world history came along, and human populations began to reach the point where the forests and streams no longer provided enough meat and other paleo foods to sustain the increasing human population, the new developments in agriculture were welcomed with open arms, because the barley, wheat, and milk and meat from domesticated cattle gave starving tribes a new lease on life.
But guess what? Hunting the remaining populations of wild animals was reserved for the elite, and hunting (and consuming wild game) was declared off limits to the masses. When we examine the archaeological records from that period, it's clear to see that a distinctive trend in health patterns began to emerge. Skeletal remains of tribal leaders show that they were much more robust (taller, bigger, and stronger) than those who were delegated to live on a diet of grains, with the occasional addition of a little milk or meat from cattle whenever they could afford it. And disease and other indications of a general decline in health (such as tooth decay) began to show up in those who were forced to replace most of the meat in their diet with grains.
Sorry, I tend to get side-tracked sometimes, but you get the idea, I hope.
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 Leah... I do well with cod & haddock & tilapia, but that's about it for seafood. I think I need to keep away from all protein powders as I seem to react to all of them. So it was wishful thinking. :) I just wanted to mention that I take allegra but I take 1/2 in the morning and 1/2 at lunch. I realize that it is time released, but I felt a bit punchy in the morning, and didn't feel it helped me later in the day. Just a thought.
Hi Tex...Part of my problem is that I have always had a aversion to meat. I don't know why, as a child we ate all the traditional meats. As an adult I gravitated to chicken and fish. Since the Enterolab test showed 3+ for tuna, beef, chicken, and 2+ for pork, I have backed off those. I have been consuming venison, bison (I know the farmer and it was not breed with cows), turkey, & cod/haddock. Lately though I have felt slight reactions to the venison & bison. So, maybe as you mentioned I need to stick with just one or two for now and see how I feel. It's certainly worth a shot.
Don't apologize for getting sidetracked. I love reading your thoughts & wisdom!
Hi Polly...on the MRT test walnut and pecans were the safest nuts with a very short green bar. I have been using those as snacks since I'm grain free right now. I do make my own nut butter from soaked seeds, so I'll just continue on that path for now.
THANKS for the guidance everyone!
Hi Tex...Part of my problem is that I have always had a aversion to meat. I don't know why, as a child we ate all the traditional meats. As an adult I gravitated to chicken and fish. Since the Enterolab test showed 3+ for tuna, beef, chicken, and 2+ for pork, I have backed off those. I have been consuming venison, bison (I know the farmer and it was not breed with cows), turkey, & cod/haddock. Lately though I have felt slight reactions to the venison & bison. So, maybe as you mentioned I need to stick with just one or two for now and see how I feel. It's certainly worth a shot.
Don't apologize for getting sidetracked. I love reading your thoughts & wisdom!
Hi Polly...on the MRT test walnut and pecans were the safest nuts with a very short green bar. I have been using those as snacks since I'm grain free right now. I do make my own nut butter from soaked seeds, so I'll just continue on that path for now.
THANKS for the guidance everyone!
Linda :)
LC Oct. 2012
MTHFR gene mutation and many more....
LC Oct. 2012
MTHFR gene mutation and many more....
Hi Linda, I was never a big meat eater either, but am learning to like it more. Sometimes easier if you mix ground turkey or other meat with vegetables. I really like it sautéed with cabbage, carrots, celery, califlower or some greens. I sometimes add a little chopped onion or garlic and curry powder for a change.
Tex is right on about eating meat. I really do feel better getting adequate quality protein.
What about snacking on pumpkin seeds if you can tolerate them, or put them in a smoothie? They have ten grams of protein per quarter-cup.
Sure are a lot of adjustments we need to make with this disease! But it is worth it.
Jean
Tex is right on about eating meat. I really do feel better getting adequate quality protein.
What about snacking on pumpkin seeds if you can tolerate them, or put them in a smoothie? They have ten grams of protein per quarter-cup.
Sure are a lot of adjustments we need to make with this disease! But it is worth it.
Jean
"The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not." Mark Twain
FWIW, regardless of where he initially bought his stock, most of the crosses were made well over a hundred years ago, (in the last decades of the 19th century), when the government instituted a program to eradicate the bison in order to starve the plains Indians who stood in the way of westward expansion (in the 1860s). Bison numbers became so low that individual surviving animals often roamed until they came upon a herd of cattle, and they tried to associate with them (because they are herd animals). My grandmother even told tales of when she was a kid in Central Texas (this was around the turn of the previous century), and a single wild bison cow often came to the barn with their cattle, in the evenings. IMO, there are no bison on this continent that do not carry DNA from domestic cattle.Linda wrote:bison (I know the farmer and it was not breed with cows)
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.
Jean.... I do eat meat for 2 meals, but I'd like to eat it for all three if I can find safe meats for me. Sometimes I think after a while I develop a reaction to what I've been consuming. Nut & seeds are keeping me going right now...the only snack food I can tolerate.
I haven't had much luck with ground turkey, even organic. I was thinking it was other ingredients in the packaged product. But, I guess I could make my own ground turkey.
Thanks for the cosmetic recommendations on another thread. I'm still looking into those. :)
Tex...well, holy cow! I guess bison is out. Beef was a 3+ on Enterolab! I thought the breeding was happening now, not that long ago. I guess I'll lean on turkey & white fish for a while and see how it goes.Thanks for the input.
I haven't had much luck with ground turkey, even organic. I was thinking it was other ingredients in the packaged product. But, I guess I could make my own ground turkey.
Thanks for the cosmetic recommendations on another thread. I'm still looking into those. :)
Tex...well, holy cow! I guess bison is out. Beef was a 3+ on Enterolab! I thought the breeding was happening now, not that long ago. I guess I'll lean on turkey & white fish for a while and see how it goes.Thanks for the input.
Linda :)
LC Oct. 2012
MTHFR gene mutation and many more....
LC Oct. 2012
MTHFR gene mutation and many more....
Hi Linda,
When buying poultry it is generally safest for us to buy poultry that has no "natural flavorings." i.e. the poultry should have at most the following ingredients: turkey and water and maybe salt. You typically need reading glasses to even find the ingredient list on poultry. "Natural flavorings" can mean the poultry has been soaked or injected in soy and I'm not sure if that can mean gluten also. This has been discussed on here before.
So generally stay clear of "natural flavorings", air chilled is a good way to go if you can find it and I've had good luck with frozen turkeys.
The boyfriend and I generally buy a frozen Amish turkey from Mifflinburg PA that has been Kosher blessed from my regular grocery store Publix and it has not been injected with anything, i.e. it is just frozen turkey and water. I can't recall the poundage but I typically pay about $35.00 for one of these turkeys and get about 40-45 servings of turkey meat from it. I roast the turkey, eat it, then the boyfriend picks all of the meat off of the carcass, store it in freezer bags and it gives me about 39 - 44 servings of protein in the freezer. We put the bones in my crock pot, cover with water, garlic, onion bayleaf etc and get stock going overnight.
The boyfriend thinks I'm paying a ridiculous price for turkey but when you look at the servings that I get it doesn't sounds so bad. I've never had a problem with the Amish Kosher blessed turkeys.
Ignore any package that says "cage free". All poultry raised in the US for meat is cage free. The "cage free" thing is marketing hype. I'm pretty sure organic and conventional chickens are raised the same way, i.e. 24,000 chickens in one giant chicken house,, cage free, for an 8 week growing cycle. I guess the organic chickens have some separate rules.
Hopefully this gives you some more options.
I've good luck using arrowroot as a thickener to make good turkey gravey.
Brandy
When buying poultry it is generally safest for us to buy poultry that has no "natural flavorings." i.e. the poultry should have at most the following ingredients: turkey and water and maybe salt. You typically need reading glasses to even find the ingredient list on poultry. "Natural flavorings" can mean the poultry has been soaked or injected in soy and I'm not sure if that can mean gluten also. This has been discussed on here before.
So generally stay clear of "natural flavorings", air chilled is a good way to go if you can find it and I've had good luck with frozen turkeys.
The boyfriend and I generally buy a frozen Amish turkey from Mifflinburg PA that has been Kosher blessed from my regular grocery store Publix and it has not been injected with anything, i.e. it is just frozen turkey and water. I can't recall the poundage but I typically pay about $35.00 for one of these turkeys and get about 40-45 servings of turkey meat from it. I roast the turkey, eat it, then the boyfriend picks all of the meat off of the carcass, store it in freezer bags and it gives me about 39 - 44 servings of protein in the freezer. We put the bones in my crock pot, cover with water, garlic, onion bayleaf etc and get stock going overnight.
The boyfriend thinks I'm paying a ridiculous price for turkey but when you look at the servings that I get it doesn't sounds so bad. I've never had a problem with the Amish Kosher blessed turkeys.
Ignore any package that says "cage free". All poultry raised in the US for meat is cage free. The "cage free" thing is marketing hype. I'm pretty sure organic and conventional chickens are raised the same way, i.e. 24,000 chickens in one giant chicken house,, cage free, for an 8 week growing cycle. I guess the organic chickens have some separate rules.
Hopefully this gives you some more options.
I've good luck using arrowroot as a thickener to make good turkey gravey.
Brandy
That's great to know, Brandy! Mifflinburg is not that far from me, so it may be available in some stores around me.
I didn't know that 'natural flavorings' could mean soy! Goodness, it's constant detective work to stay healthy!
I appreciate your suggestions. I was going to buy a turkey and make broth, but so many are injected with all kinds of enhancers that I was weary. I'll look closely at the labels, and hopefully find something pure.
Thanks again!
I didn't know that 'natural flavorings' could mean soy! Goodness, it's constant detective work to stay healthy!
I appreciate your suggestions. I was going to buy a turkey and make broth, but so many are injected with all kinds of enhancers that I was weary. I'll look closely at the labels, and hopefully find something pure.
Thanks again!
Linda :)
LC Oct. 2012
MTHFR gene mutation and many more....
LC Oct. 2012
MTHFR gene mutation and many more....
I have found that Norbest and Honeysuckle turkeys work best for me. I don't seem t have problems with different brands of ground turkey, perhaps because I only eat a small homemade sausage at at time. I also feel safe eating Trader Joe's turkey patties (which have rosemary and kosher salt added).
I have had problems with Jennie-O and Butterball turkeys, however.
Gloria
I have had problems with Jennie-O and Butterball turkeys, however.
Gloria
You never know what you can do until you have to do it.