Here are my results
Laboratory Report
Date: 12/13/2013
Name: Westerberg, Jonas
DOB: 6/20/1974
Comprehensive Gluten/Antigenic Food Sensitivity Stool Panel
Fecal Anti-gliadin IgA 77 Units (Normal Range is less than 10 Units)
Fecal Anti-casein (cow’s milk) IgA 48 Units (Normal Range is less than 10 Units)
Fecal Anti-ovalbumin (chicken egg) IgA 10 Units (Normal Range is less than 10 Units)
Fecal Anti-soy IgA 15 Units (Normal Range is less than 10 Units)
Mean Value 11 Antigenic Foods 19 Units (Normal Range is less than 10 Units)
While all of the foods tested can be immune-stimulating, the hierarchy of reactions detected were as follows:
Food to which there was no significant immunological reactivity: None
Food to which there was some immunological reactivity (1+): Rice, Corn, Chicken, Pork, Cashew, Walnut, Almond, White potato
Food to which there was moderate immunological reactivity (2+): Oat
Food to which there was significant and/or the most immunological reactivity (3+): Tuna, Beef
Within each class of foods to which you displayed multiple reactions, the hierarchy of those reactions detected were as follows:
Grains:
Grain toward which you displayed the most immunologic reactivity: Oat
Grain toward which you displayed intermediate immunologic reactivity: Rice
Grain toward which you displayed the least immunologic reactivity: Corn
Meats:
Meat toward which you displayed the most immunologic reactivity: Tuna
Meat toward which you were next most immunologically reactive: Beef
Meat toward which you displayed intermediate immunologic reactivity: Chicken, Pork
Nuts:
Nut toward which you displayed the most immunologic reactivity: Cashew
Nut toward which you displayed intermediate immunologic reactivity: Walnut
Nut toward which you displayed the least immunologic reactivity: Almond
Nightshades:
You displayed immunologic reactivity to white potato, the member of the nightshade family usually consumed most often and in greatest quantities. While this does not necessarily mean you would react to all other nightshade foods (tomatoes, peppers, eggplant), it is possible. In the realm of elimination diets for immunologic disorders, nightshades are usually eliminated as the entire food class (i.e., all four previously mentioned foods in this class). This is especially important to the clinical setting of arthritis.
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Well this don’t tell me much, the only thing I eat is beff but that’s maybe 2 times a month. I eat most of the +1 foods regularly. That leaves me with some questions.
1. How can I show a high value of gluten when I have not eaten it in 10 years’ time, thus that indicate cross-contamination? Or will I get high values regardless whether I had eaten it or not in recent years?
2. In panel A I already avoid gluten, dairy, soy and eggs. What about eggs, I can have it in a bread in a small amount?
3. What is +1 results in panel C , I interpret it as if I can eat them but not too much and too often. Is 2- 3 times per week OK, what do you think?
4. I rarely eat tuna that came up as the worst in the C panel, however I often eat other fish such as salmon, herring, mackerel, cod. Should I stop doing that?
5. I read somewhere that Enterolab recommended that you rotate the diet as much as possible to not get more food intolerances. Is this true ? I know Tex tried it with oats without any success.
6. How much can you rely on this test, can you rely on it 100 % or do you see it as a guide? I have read of people taking the test who had foods they did not react to high on the list. And other foods they felt they react further down the list.
7. What is there to say that not everything I eat is at +1, such as quinoa, sweet potatoes, turkey, and so on, if it was tested?
I wonder if I might react to all the food I eat, and the reason may be long chronic stress, cross-contamination gluten, candida problems, (lyme or mast cell problem).
If this problem is solved or getting better, maybe intolerance towards +1 food will go away.
My Enterolab results and some questions
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Hi Jonas,
I'll try to answer your questions as best I can.
1. How can I show a high value of gluten when I have not eaten it in 10 years’ time, thus that indicate cross-contamination? Or will I get high values regardless whether I had eaten it or not in recent years?
That definitely shows that your diet is cross-contaminated with gluten, because your antibody level could not possibly be that high if you hadn't eaten any gluten in the past several years. Eating a pure diet is much more difficult than most people realize. You may be sensitive to even trace amounts. The EnteroLab tests are sensitive enough to reliably detect anti-gliadin antibodies for at least 2 years after gluten has been removed from the diet, but the test would certainly not still be positive after 10 years, unless gluten (in at least small amounts) is still a regular part of your diet. Does anyone still use wheat flour in your house?
2. In panel A I already avoid gluten, dairy, soy and eggs. What about eggs, I can have it in a bread in a small amount?
At that borderline result level, yes, you may be able to tolerate eggs in baked goods, as long as the amount eaten is not excessive.
3. What is +1 results in panel C , I interpret it as if I can eat them but not too much and too often. Is 2- 3 times per week OK, what do you think?
Yes, your interpretation is generally correct. It's possible that as time goes on, you may discover that some of them are more likely to cause problems than others, and therefore avoiding the foods that cause noticeable problems might be beneficial.
4. I rarely eat tuna that came up as the worst in the C panel, however I often eat other fish such as salmon, herring, mackerel, cod. Should I stop doing that?
The odds are rather high that those other fish may be a problem for you also. At the very least, you would need to test them in your diet carefully, to see if you react to them, before continuing to eat them regularly.
5. I read somewhere that Enterolab recommended that you rotate the diet as much as possible to not get more food intolerances. Is this true ? I know Tex tried it with oats without any success.
That recommendation applies to the foods included in the Panel "C" test that show the lowest risk. IMO, that recommendation should not apply to oats, because oats contains avenin, a storage protein that is very similar to the gluten in wheat. The avenin gives oats the ability to cause basically the same type of reaction as wheat, rye, and barley, for most people who are sensitive to wheat, rye, and barley.
Personally, I believe that rotating foods only delays the inevitable, because either we are sensitive to a food, or we are not. If we are sensitive to it, then the more frequently we are exposed to it, the faster our immune system will produce antibodies to it, and the higher the antibody level will become. Once the antibody level exceeds a certain tolerance threshold, then we will begin to react. But the antibodies are causing inflammation even before we reach that reaction threshold. We are just not aware of the damage, because we have no clinical symptoms.
For that reason, I do not personally believe that a rotation diet is effective in the long run. Eventually we will begin to react, if we are sensitive to a food, and we continue to ingest it. That said, a rotation diet will postpone the time at which we begin to react, so if a temporary solution is someone's goal, then a rotation diet will work for a while. Just remember that inflammation may still be increasing, despite the absence of symptoms, if we are actually sensitive to that food. And if we produce antibodies to a food, then by definition, we are sensitive to it, whether we have clinical symptoms or not.
6. How much can you rely on this test, can you rely on it 100 % or do you see it as a guide? I have read of people taking the test who had foods they did not react to high on the list. And other foods they felt they react further down the list.
I'm not sure which test you are referring to. The anti-gliadin, casein, soy, and egg tests are very reliable. The Panel C tests are less definitive, and therefore not as reliable. Just because someone can eat a food that was shown by an EnteroLab test to produce antibodies, does not mean that the test is not reliable. It probably means that they have developed a tolerance for that particular food. IOW, people who can eat foods to which they produce antibodies, without experiencing any clinical symptoms, have developed a tolerance for those foods. For some of us (this does not apply to everyone), if we continue to eat a food to which we are sensitive, we may eventually develop of a tolerance for the food.
If we are tolerant of a food, but we produce antibodies to it, we do not experience any clinical symptoms from eating that food, but the antibodies continue to produce internal inflammation. For example, many celiacs are tolerant of gluten, and they are classified as asymptomatic celiacs. I can tolerate casein, but I avoid it, because my EnteroLab test shows that I produce antibodies to casein.
7. What is there to say that not everything I eat is at +1, such as quinoa, sweet potatoes, turkey, and so on, if it was tested?
I wonder if I might react to all the food I eat, and the reason may be long chronic stress, cross-contamination gluten, candida problems, (lyme or mast cell problem).
If this problem is solved or getting better, maybe intolerance towards +1 food will go away.
What you are suggesting is certainly possible, especially if you have double DQ genes. However, removing gluten from the diet (100 %) usually causes the sensitivity of the immune system to diminish somewhat, so that it is not as likely to trigger a reaction to so many other foods. And avoiding all of the major food sensitivities (gluten, dairy, soy, etc.), helps to prevent cross-reactivity even more. And additional healing time for the gut helps. And as you mentioned, stress always adds to the inflammation problem.
Do you mind if I add your results to or list here?
Tex
I'll try to answer your questions as best I can.
1. How can I show a high value of gluten when I have not eaten it in 10 years’ time, thus that indicate cross-contamination? Or will I get high values regardless whether I had eaten it or not in recent years?
That definitely shows that your diet is cross-contaminated with gluten, because your antibody level could not possibly be that high if you hadn't eaten any gluten in the past several years. Eating a pure diet is much more difficult than most people realize. You may be sensitive to even trace amounts. The EnteroLab tests are sensitive enough to reliably detect anti-gliadin antibodies for at least 2 years after gluten has been removed from the diet, but the test would certainly not still be positive after 10 years, unless gluten (in at least small amounts) is still a regular part of your diet. Does anyone still use wheat flour in your house?
2. In panel A I already avoid gluten, dairy, soy and eggs. What about eggs, I can have it in a bread in a small amount?
At that borderline result level, yes, you may be able to tolerate eggs in baked goods, as long as the amount eaten is not excessive.
3. What is +1 results in panel C , I interpret it as if I can eat them but not too much and too often. Is 2- 3 times per week OK, what do you think?
Yes, your interpretation is generally correct. It's possible that as time goes on, you may discover that some of them are more likely to cause problems than others, and therefore avoiding the foods that cause noticeable problems might be beneficial.
4. I rarely eat tuna that came up as the worst in the C panel, however I often eat other fish such as salmon, herring, mackerel, cod. Should I stop doing that?
The odds are rather high that those other fish may be a problem for you also. At the very least, you would need to test them in your diet carefully, to see if you react to them, before continuing to eat them regularly.
5. I read somewhere that Enterolab recommended that you rotate the diet as much as possible to not get more food intolerances. Is this true ? I know Tex tried it with oats without any success.
That recommendation applies to the foods included in the Panel "C" test that show the lowest risk. IMO, that recommendation should not apply to oats, because oats contains avenin, a storage protein that is very similar to the gluten in wheat. The avenin gives oats the ability to cause basically the same type of reaction as wheat, rye, and barley, for most people who are sensitive to wheat, rye, and barley.
Personally, I believe that rotating foods only delays the inevitable, because either we are sensitive to a food, or we are not. If we are sensitive to it, then the more frequently we are exposed to it, the faster our immune system will produce antibodies to it, and the higher the antibody level will become. Once the antibody level exceeds a certain tolerance threshold, then we will begin to react. But the antibodies are causing inflammation even before we reach that reaction threshold. We are just not aware of the damage, because we have no clinical symptoms.
For that reason, I do not personally believe that a rotation diet is effective in the long run. Eventually we will begin to react, if we are sensitive to a food, and we continue to ingest it. That said, a rotation diet will postpone the time at which we begin to react, so if a temporary solution is someone's goal, then a rotation diet will work for a while. Just remember that inflammation may still be increasing, despite the absence of symptoms, if we are actually sensitive to that food. And if we produce antibodies to a food, then by definition, we are sensitive to it, whether we have clinical symptoms or not.
6. How much can you rely on this test, can you rely on it 100 % or do you see it as a guide? I have read of people taking the test who had foods they did not react to high on the list. And other foods they felt they react further down the list.
I'm not sure which test you are referring to. The anti-gliadin, casein, soy, and egg tests are very reliable. The Panel C tests are less definitive, and therefore not as reliable. Just because someone can eat a food that was shown by an EnteroLab test to produce antibodies, does not mean that the test is not reliable. It probably means that they have developed a tolerance for that particular food. IOW, people who can eat foods to which they produce antibodies, without experiencing any clinical symptoms, have developed a tolerance for those foods. For some of us (this does not apply to everyone), if we continue to eat a food to which we are sensitive, we may eventually develop of a tolerance for the food.
If we are tolerant of a food, but we produce antibodies to it, we do not experience any clinical symptoms from eating that food, but the antibodies continue to produce internal inflammation. For example, many celiacs are tolerant of gluten, and they are classified as asymptomatic celiacs. I can tolerate casein, but I avoid it, because my EnteroLab test shows that I produce antibodies to casein.
7. What is there to say that not everything I eat is at +1, such as quinoa, sweet potatoes, turkey, and so on, if it was tested?
I wonder if I might react to all the food I eat, and the reason may be long chronic stress, cross-contamination gluten, candida problems, (lyme or mast cell problem).
If this problem is solved or getting better, maybe intolerance towards +1 food will go away.
What you are suggesting is certainly possible, especially if you have double DQ genes. However, removing gluten from the diet (100 %) usually causes the sensitivity of the immune system to diminish somewhat, so that it is not as likely to trigger a reaction to so many other foods. And avoiding all of the major food sensitivities (gluten, dairy, soy, etc.), helps to prevent cross-reactivity even more. And additional healing time for the gut helps. And as you mentioned, stress always adds to the inflammation problem.
Do you mind if I add your results to or list here?
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.
Yes, I agree. We have to test them separately, but we should view all of them as suspects, until we verify that they are safe.
Thanks for sharing your experience. That's definitely helpful.
Tex
Thanks for sharing your experience. That's definitely helpful.
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.
Tex,
Thank you for you wisdom,
We don’t use wheat flour to bake in our home. But there are 3 people who eat gluten, in the form of gruel, bread, pasta, cakes and so on. The children are not so careful to wash their hands after they've eaten. Which can make it gluten residue on tables, chairs, ipad's. virtually everything they touch. Maybe that could be the problem?
I use gluten free flour in the form of buckwheat flour, corn flour, teff flour, coconut flour, rice flour when baking bread, I do not know how clean the flour is even if it has gluten-free stamp (> 20ppm).
I have eaten allot of farmed salmon before, and as we all know it is feed with gluten and it cannot digest it (because it's not the natural food for fish) so people with celiac disease can have problems with eating it.
I do not know which is the most likely cause, but this is all I can think of.
Yes, it’s ok to post it on that page. Do you know if most of the results on that page is before or after using budesonid?
Thank you for you wisdom,
We don’t use wheat flour to bake in our home. But there are 3 people who eat gluten, in the form of gruel, bread, pasta, cakes and so on. The children are not so careful to wash their hands after they've eaten. Which can make it gluten residue on tables, chairs, ipad's. virtually everything they touch. Maybe that could be the problem?
I use gluten free flour in the form of buckwheat flour, corn flour, teff flour, coconut flour, rice flour when baking bread, I do not know how clean the flour is even if it has gluten-free stamp (> 20ppm).
I have eaten allot of farmed salmon before, and as we all know it is feed with gluten and it cannot digest it (because it's not the natural food for fish) so people with celiac disease can have problems with eating it.
I do not know which is the most likely cause, but this is all I can think of.
Yes, it’s ok to post it on that page. Do you know if most of the results on that page is before or after using budesonid?
Jonas,
Try to limit your daily intake of fiber. Buckwheat, Teff, & coconut flour are all high in fiber. I use them very sparingly because I cant use rice or corn flour. I cut my Teff with arrowroot starch for less fiber in my waffles. That's the only grain I eat each day.
Wash your hands a lot and especially before eating since your home isn't gluten free. Could you have one area of the kitchen for gluten products and the other for gluten free? We try to make sandwiches on paper plates so we don't get crumbs on the counter etc. and keep it in one area of the kitchen.
Just a thought! :)
Try to limit your daily intake of fiber. Buckwheat, Teff, & coconut flour are all high in fiber. I use them very sparingly because I cant use rice or corn flour. I cut my Teff with arrowroot starch for less fiber in my waffles. That's the only grain I eat each day.
Wash your hands a lot and especially before eating since your home isn't gluten free. Could you have one area of the kitchen for gluten products and the other for gluten free? We try to make sandwiches on paper plates so we don't get crumbs on the counter etc. and keep it in one area of the kitchen.
Just a thought! :)
Linda :)
LC Oct. 2012
MTHFR gene mutation and many more....
LC Oct. 2012
MTHFR gene mutation and many more....
Jonas,
Yes, as Linda mentioned, crumbs from bread or cake, or even pasta, can definitely get spread around and end up in your food, causing problems. She had some good suggestions for reducing the risks.
And naturally gluten-free products are not always gluten-free, unfortunately. Here are some results of a random sampling of products found on grocery store shelves in the U. S. This study was done 3 years ago.
Note that soy, millet, and sorghum were the most contaminated flours.
It's possible that the "gluten in meat" problem may extend to other meats. If the animal's digestion is good, then gluten peptides should be properly digested, and they should not be a problem. But if the animal happens to have a leaky gut (similar to us, when we have an IBD), then gluten peptides could be transported to their joints, muscles, and other organs (just as is the case with us). Johne's disease is very common in cattle, sheep, and other grazing animals, and Johne's disease is very similar to Crohn's disease in humans. So yes, this is something else to worry about, but so far I haven't been concerned about it for my own diet.
Most of the test results listed were done before budesonide had been used long enough to be a problem. Early on, we didn't realize that budesonide could cause a problem for the tests, so a few people who had used budesonide for more than a few months ended up with mostly negative results (false negative results). Also, a few people had negative results because they have what is known as selective IgA deficiency (the inability to produce normal amounts of immunoglobulin A). If someone cannot produce normal amounts of IgA, then they cannot produce IgA antibodies, and any IgA-based tests will always yield false negative results. This also apples to the blood tests used by doctors to screen for celiac disease — anyone who has selective IgA deficiency will have false negative results on the anti-gliadin tests.
For various pasta products, try Sam Mills Pasta d'oro. Many people say it tastes better than wheat-based pasta. The only ingredients are corn flour and water, and it is excellent. If you can't find it in local stores, it's available on Amazon.
Thanks. I've added your results to the list.
Tex
Yes, as Linda mentioned, crumbs from bread or cake, or even pasta, can definitely get spread around and end up in your food, causing problems. She had some good suggestions for reducing the risks.
And naturally gluten-free products are not always gluten-free, unfortunately. Here are some results of a random sampling of products found on grocery store shelves in the U. S. This study was done 3 years ago.
http://www.glutenfreedietitian.com/news ... ee-grains/The following products contained above the limit of quantification for gluten:
Product/Mean ppm
Millet flour/305
Millet flour/327
Millet grain/14
Millet grain/25
White rice flour/8.5
Buckwheat flour/65
Sorghum flour/234
Soy flour/2,925
Soy flour/92
The following products tested below the limit of quantification for gluten:
basmati rice
long grain brown rice
enriched corn meal
instant polenta
1 sample of rice flour
hulled buckwheat
buckwheat groats
amaranth flour
flax seed
amaranth seed.
Note that soy, millet, and sorghum were the most contaminated flours.
It's possible that the "gluten in meat" problem may extend to other meats. If the animal's digestion is good, then gluten peptides should be properly digested, and they should not be a problem. But if the animal happens to have a leaky gut (similar to us, when we have an IBD), then gluten peptides could be transported to their joints, muscles, and other organs (just as is the case with us). Johne's disease is very common in cattle, sheep, and other grazing animals, and Johne's disease is very similar to Crohn's disease in humans. So yes, this is something else to worry about, but so far I haven't been concerned about it for my own diet.
Most of the test results listed were done before budesonide had been used long enough to be a problem. Early on, we didn't realize that budesonide could cause a problem for the tests, so a few people who had used budesonide for more than a few months ended up with mostly negative results (false negative results). Also, a few people had negative results because they have what is known as selective IgA deficiency (the inability to produce normal amounts of immunoglobulin A). If someone cannot produce normal amounts of IgA, then they cannot produce IgA antibodies, and any IgA-based tests will always yield false negative results. This also apples to the blood tests used by doctors to screen for celiac disease — anyone who has selective IgA deficiency will have false negative results on the anti-gliadin tests.
For various pasta products, try Sam Mills Pasta d'oro. Many people say it tastes better than wheat-based pasta. The only ingredients are corn flour and water, and it is excellent. If you can't find it in local stores, it's available on Amazon.
Thanks. I've added your results to the list.
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 Jonas,
I scored a 10 in eggs and thought I'd share my experience. I never was an egg eater pre mc and even pre mc only had eggs in baked goods. I kind of limited my GF baked goods after I got my enterolab scores until I was doing better. I'm ok with eggs in baked goods but don't have them that often....maybe once every two months ago. This is mostly due to the fact I don't have time to make baked goods and only make the paleo muffins in the recipe to take on business trips. Last week I had a 1/4 of a hard boiled egg in a salad and did ok.
I also scored a 3+ in tuna. I eliminated tuna and worked in more chicken and pork. Pre enterolab testing I ate a lot of fish like you. I cut back on the fish a bit for awhile but am back to still eating a fair amount of the little fish. I eat salmon, scallops, shrimp, cod and some other wild caught fish low on the mercury chain.
I keep meaning to post my experience with joint pain. Pre MC I was walking 12 miles per day.
Then I got MC. It was weird but it was when my gut was doing pretty good that the joint pain kicked in big time. I couldn't walk around the grocery store and had to sit on the senior citizen bench at the front. The joint pain was killer for about 3 months then it faded away. My girlfriend, a dietician said when the gut is healing it prioritizes calories and resources for healing and other parts of the body suffer. Anyways, thought I'd share my experience.
Brandy
I scored a 10 in eggs and thought I'd share my experience. I never was an egg eater pre mc and even pre mc only had eggs in baked goods. I kind of limited my GF baked goods after I got my enterolab scores until I was doing better. I'm ok with eggs in baked goods but don't have them that often....maybe once every two months ago. This is mostly due to the fact I don't have time to make baked goods and only make the paleo muffins in the recipe to take on business trips. Last week I had a 1/4 of a hard boiled egg in a salad and did ok.
I also scored a 3+ in tuna. I eliminated tuna and worked in more chicken and pork. Pre enterolab testing I ate a lot of fish like you. I cut back on the fish a bit for awhile but am back to still eating a fair amount of the little fish. I eat salmon, scallops, shrimp, cod and some other wild caught fish low on the mercury chain.
I keep meaning to post my experience with joint pain. Pre MC I was walking 12 miles per day.
Then I got MC. It was weird but it was when my gut was doing pretty good that the joint pain kicked in big time. I couldn't walk around the grocery store and had to sit on the senior citizen bench at the front. The joint pain was killer for about 3 months then it faded away. My girlfriend, a dietician said when the gut is healing it prioritizes calories and resources for healing and other parts of the body suffer. Anyways, thought I'd share my experience.
Brandy
If I recall correctly, one reason why that study was done, was because the FDA was proposing to impose a requirement that all foods that are naturally gluten-free, must be labeled as gluten-free (they are still considering that proposal, as far as I'm aware). As we can see by the results of the testing, such foods are often not gluten-free after all, so requiring GF labeling would be ill advised.Linda wrote:If the study used products not labeled GF, I wonder how similar the results might be if they also tried flours with tie GF label ......interesting thought.
At one time (roughly 10 years ago), McCann's Irish Oats was famous world-wide for being the most trusted brand of certified gluten-free oats. Then someone decided to actually test it. As you can see by the results in Table 1 from the article published in the New England Journal of Medicine (at the link below), half of the samples from McCann's were above the 20 ppm limit, and one of those was way above the limit at 725 ppm. After that, McCann's stopped certifying their oats as gluten-free. Today, this is what their FAQ says about gluten:
http://www.mccanns.ie/faq.htmlAre McCann's Irish Oats gluten free?
We cannot guarantee that McCann’s Irish Oats are completely gluten free. During the supply chain process, between farm and mill, there is a possibility of our oats crossing paths with other grains, such as wheat and barley. Cleaning equipment within the milling process would remove the vast majority of these grains along with other elements such as stones and straw.
Gluten Contamination of Commercial Oat Products in the United States Click on table 1 to see an enlargement.
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.
Whoa! not to high-jack this thread but Brandy you just blew my mind! I have been having joint pain that I've never had before. Soreness in my legs, especially going upstairs, my knees, hip joints and even my heels.... I thought that was the next site for damage or just the next progression of my auto-immune condition. I'm sure my gut is in remission and has been since August. The joint pain started about 2 months ago. I truly hope this is a temporary thing for me like it was for you. Time will tell, huh?
Thanks for sharing your experience.
Carol
Thanks for sharing your experience.
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
Linda,
Regarding Tuna +3, it seems that salmon also needs to be terminated. That is the answer I got from Enterolab. Tuna is cross-reactive with salmon.
Thank you for your input, I use my own plates, glasses, frying pan and so on. But I probably need to wash my hands more often. Maybe I can use gloves when I feed the children.
I don’t know if fiber is ok or not for me, I don’t seem to be to affected with it. I’m more often constipated than anything else. So I try to add fibers like flaxseed, spinach and so on. I don’t know if that is the right decision or not.
Jonas
Regarding Tuna +3, it seems that salmon also needs to be terminated. That is the answer I got from Enterolab. Tuna is cross-reactive with salmon.
Thank you for your input, I use my own plates, glasses, frying pan and so on. But I probably need to wash my hands more often. Maybe I can use gloves when I feed the children.
I don’t know if fiber is ok or not for me, I don’t seem to be to affected with it. I’m more often constipated than anything else. So I try to add fibers like flaxseed, spinach and so on. I don’t know if that is the right decision or not.
Jonas
I agree with you on if you react to something rotation diet will only prolong the problem.Personally, I believe that rotating foods only delays the inevitable, because either we are sensitive to a food, or we are not.
But if you have intolerants to most foods, and don’t want to be on medications all the time, then maybe this is the best way to keep the intolerance to many foods down and get your immune system to calm down.
Jonas
Brandy,
Thank you for your answer.
My pain started in the shoulder 1 year ago, after the MC diagnosis and has been building up ever since and affecting my hip and back. I think it has something to do with leaky gut syndrome, and more and more toxins in the body affecting muscle and muscle attachment.
Are you sure that you are ok with salmon, since tuna is cross-reactive with salmon?
Jonas
Thank you for your answer.
My pain started in the shoulder 1 year ago, after the MC diagnosis and has been building up ever since and affecting my hip and back. I think it has something to do with leaky gut syndrome, and more and more toxins in the body affecting muscle and muscle attachment.
Are you sure that you are ok with salmon, since tuna is cross-reactive with salmon?
Jonas