Seriously! I am a little flummoxed about what else I can or should eat:
(Already posted the positive results for gluten, dairy, egg and soy)
Mean Value 11 Antigenic Foods 38 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, Walnut
Food to which there was moderate immunological reactivity (2+): Corn, Beef, Chicken, Pork, Cashew, Almond, White Potato
Food to which there was significant and/or the most immunological reactivity (3+): Oat, Tuna
Where do I begin? Do I go back to the salad days? Romaine lettuce and lamb?
Help!
Enterolab Results = Eat More Possum?
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Tough results :( Hmmm, backpacking?………… Individual cups of applesauce……. black olives….. maybe pumpkin and/or sesame seeds……sliced turkey…. cooked veggie ( like asparagus- you could wrap some turkey around cooked asparagus) Just put a small blue ice with your food. Can you eat bananas?
I wish I had better ideas. for you
Can you tolerate salad? I know i couldn't back when I was healing, but can now. The softer the lettuce, the easier to digest.
I make lamb burgers often. They are pretty good. Bison is another meat that you can find now in the market that tastes just like beef.
Good luck and have a good time back packing
Leah
I wish I had better ideas. for you
Can you tolerate salad? I know i couldn't back when I was healing, but can now. The softer the lettuce, the easier to digest.
I make lamb burgers often. They are pretty good. Bison is another meat that you can find now in the market that tastes just like beef.
Good luck and have a good time back packing
Leah
Fern,
If I were avoiding beef (which I did have to do, while I was recovering, but I can tolerate it now), I would also avoid bison. Back at the end of the 19th century, there were so few bison left after the government's campaign designed to eradicate the bison herds in order to control the plains Indians, that after the herds were broken up and scattered, many of them cross-bred with domestic cattle. To further degrade the purity of their DNA, most modern bison ranchers occasionally cross-breed them (with domestic cattle) in order to minimize the genetic defects that slowly accumulate due to inbreeding, when a population reaches such low levels. Cross-breeding increases vigor and robustness.
As a result, if any purebred bison still exist, they are a real rarity. Testing shows that almost all of them carry domestic cattle DNA these days.
By contrast, the cervids cannot cross with domestic cattle, so any venison from elk, caribou, moose, and any of the many members of the deer family should be safe. All of the antelope species should be safe, also, and camels (including lamas, vicunas, alpacas, etc.), and equines (horses, donkeys, zebras, etc.), and rabbits. Don't forget pheasant, quail, chukars, ducks, geese, guineas, etc.
By the way, I forgot to ask in the other thread — do you mind if I add your results to our list here?
Tex
If I were avoiding beef (which I did have to do, while I was recovering, but I can tolerate it now), I would also avoid bison. Back at the end of the 19th century, there were so few bison left after the government's campaign designed to eradicate the bison herds in order to control the plains Indians, that after the herds were broken up and scattered, many of them cross-bred with domestic cattle. To further degrade the purity of their DNA, most modern bison ranchers occasionally cross-breed them (with domestic cattle) in order to minimize the genetic defects that slowly accumulate due to inbreeding, when a population reaches such low levels. Cross-breeding increases vigor and robustness.
As a result, if any purebred bison still exist, they are a real rarity. Testing shows that almost all of them carry domestic cattle DNA these days.
By contrast, the cervids cannot cross with domestic cattle, so any venison from elk, caribou, moose, and any of the many members of the deer family should be safe. All of the antelope species should be safe, also, and camels (including lamas, vicunas, alpacas, etc.), and equines (horses, donkeys, zebras, etc.), and rabbits. Don't forget pheasant, quail, chukars, ducks, geese, guineas, etc.
By the way, I forgot to ask in the other thread — do you mind if I add your results to our 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.
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Hang in there, tests results were overwhelming to me at first also, think that applies to all of us.
After the initial shock is over you can come up with ideas. Think outside the box.
After the initial shock is over you can come up with ideas. Think outside the box.
Theresa
MC and UC 2014
in remission since June 1, 2014
We must all suffer one of two things: the pain of discipline or the pain of regret. ~Jim Rohn
MC and UC 2014
in remission since June 1, 2014
We must all suffer one of two things: the pain of discipline or the pain of regret. ~Jim Rohn
Great ideas, everyone! Thanks for helping!
Leah, I have never stopped eating salads. I usually do well on them if they are not too complex. I often react to salads in restaurants. I believe they treat their lettuce with a preservative that I react to. I usually can't even finish the salad before I have to run to the loo. I will stay with small salads. The softer leafed lettuce is a good tip. I have some growing in my garden now. I will leave off the peppers and tomatoes for a while.
Tex, that is interesting about the bison. Do you think grass fed Dexter beef would be any different? And, yes, you may post my Enterolab results. It was very helpful for me to scroll through the other results and get a feel for the overall picture. I would like to contribute to the data pool.
Gabes, I'll see if I can find duck eggs. What about quail eggs or guinea eggs? Are those too close to chickens?
Jean and Leah, thanks for the encouragement. I'm actually looking forward to starting out and getting things sorted.
I think I'll defrost some venison and see if I can find a jerky recipe that doesn't have soy sauce. That would be good for the backpacking trip. i can try TJ's flattened bananas, too. Those two things with water and a few sunflower seeds should get me through. This is a trial run for a rim to rim hike of the Grand Canyon this summer, so I hope I can figure it out!
Leah, I have never stopped eating salads. I usually do well on them if they are not too complex. I often react to salads in restaurants. I believe they treat their lettuce with a preservative that I react to. I usually can't even finish the salad before I have to run to the loo. I will stay with small salads. The softer leafed lettuce is a good tip. I have some growing in my garden now. I will leave off the peppers and tomatoes for a while.
Tex, that is interesting about the bison. Do you think grass fed Dexter beef would be any different? And, yes, you may post my Enterolab results. It was very helpful for me to scroll through the other results and get a feel for the overall picture. I would like to contribute to the data pool.
Gabes, I'll see if I can find duck eggs. What about quail eggs or guinea eggs? Are those too close to chickens?
Jean and Leah, thanks for the encouragement. I'm actually looking forward to starting out and getting things sorted.
I think I'll defrost some venison and see if I can find a jerky recipe that doesn't have soy sauce. That would be good for the backpacking trip. i can try TJ's flattened bananas, too. Those two things with water and a few sunflower seeds should get me through. This is a trial run for a rim to rim hike of the Grand Canyon this summer, so I hope I can figure it out!
This is your # ....Mean Value 11 Antigenic Foods 38 Units (Normal Range is less than 10 Units), and mine was 32. All 11 foods were reactive for me, too. It has been a struggle! I've settled with venison, turkey, & haddock (flash frozen). I eat veggies (cooked winter/summer squashes, & carrots), sunflower & pumpkin seed butter, & coconut. It's tough because I constantly want to try something new (I love to cook), but my body is not ready. I think of it this way...I don't have to plan meals since it's always the same foods, so I have time to devote to other things in life! :)
Linda :)
LC Oct. 2012
MTHFR gene mutation and many more....
LC Oct. 2012
MTHFR gene mutation and many more....
Thanks, Linda! Good explanation. I also enjoy cooking, which is a good thing. Running a gluten free kitchen and also accommodating my eldest son and his fiancé's food intolerances (no grains except for rice, no dairy, no coconut, no palm oil and meat has to be actual meat - no ground beef, ham or other processed meat) can be a challenge. Coming up for a menu for the rehearsal dinner was fun. We ended up with quail, rice pilaf, braised greens, roasted heirloom carrots and meringues with berries for dessert.
Jean, I like the flavor or Worcestershire sauce with venison, but I'm a little leery of Worcestershire just now. Do you think it's safe?
I detest onion and garlic powder. I always use fresh, so that is one of my filters and/or modifications when looking for recipes.
I did a quick look and found one that looks interesting. I don't have a dehydrator. I'll try a propped open convection oven.
Maple Sage Venison Jerky Recipe
Posted on August 14, 2013 by admin — No Comments ↓
Ingredients:
2 pounds of venison steak sliced into 1/4 inch strips
2 Tablespoons of apple cider vinegar
2 Tablespoons of maple syrup
1 Tablespoon dried sage
1 Tablespoon sea salt
2 Tablespoons warm water
Ground black pepper to taste depending on how hot you like it
Mix the ingredients together in a bowl and add in the venison strips. Marinate the venison jerky for 1 to 2 hours in the fridge. Stir the venison in the marinade every half hour or so to make sure it is evenly distributed.
Take the venison out of the marinade and place into your dehydrator and dry the venison jerky using the manufactures instructions.
Once the venison jerky recipe is complete, place the finished venison jerky in food storage bags to lock in the freshness.
Feel free to use your own variations of this venison jerky recipe. Experiment with different amounts of each ingredient to get the flavor exactly right.
Note: I looked at one of Alton Brown's recipes and the method varied somewhat. He recommended putting the meat on a rack and drying it thoroughly before popping it in the dehydrator. I would think that would keep it from getting sticky.
Jean, I like the flavor or Worcestershire sauce with venison, but I'm a little leery of Worcestershire just now. Do you think it's safe?
I detest onion and garlic powder. I always use fresh, so that is one of my filters and/or modifications when looking for recipes.
I did a quick look and found one that looks interesting. I don't have a dehydrator. I'll try a propped open convection oven.
Maple Sage Venison Jerky Recipe
Posted on August 14, 2013 by admin — No Comments ↓
Ingredients:
2 pounds of venison steak sliced into 1/4 inch strips
2 Tablespoons of apple cider vinegar
2 Tablespoons of maple syrup
1 Tablespoon dried sage
1 Tablespoon sea salt
2 Tablespoons warm water
Ground black pepper to taste depending on how hot you like it
Mix the ingredients together in a bowl and add in the venison strips. Marinate the venison jerky for 1 to 2 hours in the fridge. Stir the venison in the marinade every half hour or so to make sure it is evenly distributed.
Take the venison out of the marinade and place into your dehydrator and dry the venison jerky using the manufactures instructions.
Once the venison jerky recipe is complete, place the finished venison jerky in food storage bags to lock in the freshness.
Feel free to use your own variations of this venison jerky recipe. Experiment with different amounts of each ingredient to get the flavor exactly right.
Note: I looked at one of Alton Brown's recipes and the method varied somewhat. He recommended putting the meat on a rack and drying it thoroughly before popping it in the dehydrator. I would think that would keep it from getting sticky.
Fern,
I tend to stay away from anything with an ingredient list. Worcesteshire sauce looks like it could be ok but I always wonder about what "natural flavors" are. I found a recipe here:
http://gnowfglins.com/2010/01/20/not-so-tough-jerky/
3 pounds grass-fed ground beef (or venison, or lamb, or buffalo… )
1/4 pound of ground liver (optional)
2 teaspoons unrefined sea salt (use 2 Tablespoons for longer-term keeping)
1/4 teaspoon black pepper
2 teaspoons garlic powder or granulated garlic (feel like making your own?)
2 teaspoons ground cumin (or more!)
pinch of cayenne pepper
jerky gun (optional)
It does not contain anything questionable for me. I tend to be super careful about what I put inside me.
Jean
I tend to stay away from anything with an ingredient list. Worcesteshire sauce looks like it could be ok but I always wonder about what "natural flavors" are. I found a recipe here:
http://gnowfglins.com/2010/01/20/not-so-tough-jerky/
3 pounds grass-fed ground beef (or venison, or lamb, or buffalo… )
1/4 pound of ground liver (optional)
2 teaspoons unrefined sea salt (use 2 Tablespoons for longer-term keeping)
1/4 teaspoon black pepper
2 teaspoons garlic powder or granulated garlic (feel like making your own?)
2 teaspoons ground cumin (or more!)
pinch of cayenne pepper
jerky gun (optional)
It does not contain anything questionable for me. I tend to be super careful about what I put inside me.
Jean
Theoretically, feed shouldn't make any difference in meat sensitivity risk, unless the carcass is contaminated with offal during processing (which does happen, way too often).Fern wrote: Do you think grass fed Dexter beef would be any different?
The basic problem with food sensitivities is that the molecular structure (amino acid chains) that define the proteins that cause us to react, contain certain peptides that are cleaved from the amino acid chain during the digestion process, and these peptides apparently closely resemble the alpha gliadin peptide in gluten to which virtually all celiacs react. Those amino acid chains are determined by genetics, of course, and not by the feed or food that an organism ingests.
However, for some individuals, and in some situations, it appears that the feed consumed by an animal might cause what is known as "secondary glutenization". But this would obviously be secondary to the primary problem, namely a sensitivity to one of the primary proteins in the meat itself.
Dr. John Symes, a British veterinarian (known as Dogtor J on the internet) and food sensitivity expert, is a firm believer in secondary glutenization. You can read his thoughts onthe subject here
Thanks, I added your data 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.