I got my test results and I am positive for everything...

Rachaelknatcal · Post by **Rachaelknatcal** » Mon Sep 19, 2016 1:14 pm

So here are my results and I'm overwhelmed...
My Results Print
Below are your results and an interpretation for the test ordered.
Results
EnteroLab www.enterolab.com
Specialized Laboratory Analysis for Optimum Intestinal and Overall Health
Kenneth D. Fine, M.D.
Medical Director
13661 Jupiter Road, Suite 307 Dallas, Texas 75238
Laboratory Report
Date: 9/19/2016
Name: Knatcal, Rachael
DOB: 11/14/1995
Comprehensive Gluten/Antigenic Food Sensitivity Stool Panel

Fecal Anti-gliadin IgA 57 Units (Normal Range is less than 10 Units)

Fecal Anti-casein (cow’s milk) IgA 40 Units (Normal Range is less than 10 Units)

Fecal Anti-ovalbumin (chicken egg) IgA 22 Units (Normal Range is less than 10 Units)

Fecal Anti-soy IgA 27 Units (Normal Range is less than 10 Units)

Mean Value 11 Antigenic Foods 21 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+): Corn, rice, chicken, tuna, beed, pork, cashew, white potato
Food to which there was moderate immunological reactivity (2+): Almond, oat, walnut
Food to which there was significant and/or the most immunological reactivity (3+):
None

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: Corn
Grain toward which you displayed the least immunologic reactivity: Rice

Meats:
Meat toward which you displayed the most immunologic reactivity: Chicken
Meat toward which you were next most immunologically reactive: Tuna
Meat toward which you displayed intermediate immunologic reactivity: Beef
Meat toward which you displayed the least immunologic reactivity: Pork

Nuts:
Nut toward which you displayed the most immunologic reactivity: Almond
Nut toward which you displayed intermediate immunologic reactivity: Walnut
Nut toward which you displayed the least immunologic reactivity: Cashew

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.

TEST INTERPRETATION(S):

Interpretation of Fecal Anti-gliadin IgA: The level of intestinal anti-gliadin IgA antibody was elevated, indicative of active dietary gluten sensitivity. For optimal health; resolution or improvement of gluten-induced syndromes (mainly falling into six categories abbreviated as NAAAGS – neuropsychiatric, autoimmune, asthma, abdominal, glandular deficiencies/hyperactivity or skin diseases); resolution of symptoms known to be associated with gluten sensitivity (such as abdominal symptoms - pain, cramping, bloating, gas, diarrhea and/or constipation, chronic headaches, chronic sinus congestion, depression, arthritis, chronic skin problems/rashes, fibromyalgia, and/or chronic fatigue); and prevention of small intestinal damage and malnutrition, osteoporosis, and damage to other tissues (like nerves, brain, joints, muscles, thyroid, pancreas, other glands, skin, liver, spleen, among others), it is recommended that you follow a strict and permanent gluten free diet. As gluten sensitivity is a genetic syndrome, you may want to have your relatives screened as well.

For additional information on result interpretation, as well as educational information on the subject of gluten sensitivity, please see the "FAQ Result Interpretation," "FAQ Gluten/Food Sensitivity," and "Research & Education" links on our EnteroLab.com website.

Interpretation of Fecal Anti-casein (cow’s milk) IgA: Levels of fecal IgA antibody to food antigens greater than or equal to 10 Units are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. It is recommended that for any elevated fecal antibody level to a highly antigenic food such as milk, that it be removed from your diet.

Interpretation of Fecal Anti-ovalbumin (chicken egg) IgA: Levels of fecal IgA antibody to food antigens greater than or equal to 10 Units are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. It is recommended that for any elevated fecal antibody level to a highly antigenic food such as egg, that it be removed from your diet.

Interpretation of Fecal Anti-soy IgA: Levels of fecal IgA antibody to food antigens greater than or equal to 10 Units are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. It is recommended that for any elevated fecal antibody level to a highly antigenic food such as soy, that it be removed from your diet.

Interpretation of Mean Value 11 Antigenic Foods: With respect to the mean value of the 11 foods tested, overall, there was only a modest amount of immunological reactivity detected to these antigenic foods in terms of fecal IgA production.

Many foods besides gluten, milk, egg, and soy are antigenic in their own right; the main classes of which include other grains, meats, nuts, and nightshades (potatoes being the primary food eaten from this latter class). Minimizing exposure to antigenic foods is an important component of an anti-inflammatory lifestyle to optimize immune system health. This is especially important for those with chronic abdominal symptoms and/or chronic immune/autoimmune syndromes, or for those who want to prevent them.

For immunologic food sensitivity testing, the actual numeric value (in Units) for any given food or for the overall average of a group of foods is important mainly for determining: 1) if the immune reaction is present or absent, and 2) the immune reaction in relative terms to different foods tested in a given individual at a given point in time. It is not a score, per se, to be interpreted as a measure of clinical or immunological severity for that individual or between individuals. This is because the amount of IgA antibody made by a given person is particular for the immune function of that person. Furthermore, sometimes a person can display what can be viewed as immunological and nutritional “exhaustion,” whereby a more significant and symptomatic immunologic food sensitivity is accompanied by a lower positive measured anti-food antibody value (rather than a higher positive). In such an instance, following clinical improvement and improved nutritional status (while the suspect antigenic foods are withdrawn), values can actually be higher for a time before finally falling into the negative range after several years.

Thus, the overall average food sensitivity antibody value for this panel is an assessment of your overall humoral immunologic food reactivity, which can help determine if dietary elimination trials may help you. If the mean value is less than 10 Units, the humoral immune reactions can be considered clinically insignificant (negative); if greater than or equal to 10 Units, they can be considered clinically significant (positive). Rather than reporting the absolute value of a positive result for each individual food, since it cannot be considered as an assessment of severity, the results are reported in semi-quantitative terms between the foods tested (1+, 2+, or 3+). This provides you with the knowledge of which foods are stimulating the most immune response which, in turn, is indeed the most practically applied information to dietary elimination trials.

Dietary Recommendation Based on Test Results to Individual Foods:

This test panel was designed to guide your choices when building a new more healthful, less antigenic dietary plan. The results are delivered in such a way that you are not left with “nothing to eat,” but instead they should guide you in avoiding the foods to which the highest or most immunologic reaction was detected (and hence, are most stimulating to your immune system). We discourage dietary changes that involve removing too many foods at once. This can lead you to feel too hungry too often, especially if adequate healthful replacement foods are not readily available. Dietary elimination (beyond gluten-free, dairy-free, and soy-free) is best approached over a period of weeks to months and sometimes years, removing one or two additional foods at a time, rather than removing many foods at once.

If you reacted to more than one of the grains, meats, or nuts, we recommend that you first eliminate from your diet the one food from that class you reacted to most strongly, while keeping in your diet the ones you reacted to less strongly. When you want to try and eliminate additional foods, do so in the order of the strength of reaction from highest, intermediate, to least. In the case of potato, you may want to eliminate it if you reacted positively to it.

If you have an autoimmune or chronic inflammatory syndrome, or just want to pursue an optimally healthy diet and lifestyle, avoiding all grains, meats, and nightshades can optimize an anti-inflammatory diet (despite a negative result on food testing). As nuts and seeds are a very healthful source of vegetarian protein and heart-protective oils and minerals, rather than avoiding all nuts and seeds, you can render nuts and seeds less antigenic, more digestible, and more easily tolerated by choosing the few that you seem to best tolerate overall, soaking a one-day supply in a glass jar filled with clean water for 4-8 hours (or for ease, overnight), and pouring off the water and rinsing before eating. The resultant soaked nuts or seeds can be eaten as is (alone or with fresh or dried fruit), blended into nut butters (by adding some water), or added to “smoothies.”

For more information about result interpretation, please see http://www.enterolab.com/StaticPages/FaqResult.aspx
To order a paid consultation with an EnteroLab professional call 972-686-6869
Stool analysis performed and/or supervised by: Frederick Ogunji, Ph.D., EnteroLab
Interpretation of all results by: Kenneth D. Fine, M.D., EnteroLab
Thank You For Allowing EnteroLab to Help You Attain Optimum Intestinal And Overall Health.

Gabes-Apg · Post by **Gabes-Apg** » Mon Sep 19, 2016 1:21 pm

Rachael
if it makes you feel any better, these results are very similar to many others here, you are not alone.

And with these results you have the information to modify your eating plan / lifestyle etc, minimise contact with these triggers and have the chance to heal.

breathe.... and prepare to embrace what is.

Rachaelknatcal · Post by **Rachaelknatcal** » Mon Sep 19, 2016 1:26 pm

Yeah, I know it's worth it because being in pain is the worst thing ever. I'm just trying to figure out what I can actually eat.

Gabes-Apg · Post by **Gabes-Apg** » Mon Sep 19, 2016 1:41 pm

you have your safest meats, chicken pork - (I would favour things like turkey, duck etc over chicken.)
you have safest grains - rice

and then it is finding veges that settle best, like Carrot, cauliflower, sweet potato, Ratabuga, zucchini, etc

I would suggest
- swapping across to Rice Milk or coconut milk
- there is rice or hemp protein powders that provide good meals on the go options
- search for the posts on paleo muffins, make these with safe ingredients
- lots of soups/stews based on your safe ingredients

Rachaelknatcal · Post by **Rachaelknatcal** » Mon Sep 19, 2016 2:09 pm

It's funny though because when I have eaten rice within the past two or three months, it's given me a bad stomachache immediately. I use coconut milk already but the only cereal I was eating was corn chex so I guess I won't be needing that anymore.

Gabes-Apg · Post by **Gabes-Apg** » Mon Sep 19, 2016 2:12 pm

what type of rice? how were you cooking it?

corn is at the same level as Rice - ultimately these results are guidelines, the most important indicator is listening to your body.

and ignore my comment about chicken -I didnt review at the protein specific results

Rachaelknatcal · Post by **Rachaelknatcal** » Mon Sep 19, 2016 2:31 pm

I have tried white and jasmine rice. I have brown rice here at the house but I didnt try it because of the bad reaction to white rice. I would cook it in the microwave. I've also tried the rice pasta, cooked on the stove and whats weird is when I first ate it, I had a horrible reaction, but I tried it again the next two days as leftovers and didn't have any problems at all. I'm wondering if the first reaction was delayed from something else I ate...
So is it ok to be eating the things in the (1+) category? If I felt I could continue to eat rice and corn that would help a lot

Gabes-Apg · Post by **Gabes-Apg** » Mon Sep 19, 2016 2:35 pm

mmm jasmine is generally one of the safest.
if the product definitely had no other ingredients / flavours then maybe it is not safe grain

the same for the rice pasta, did it have any other ingredients (tapioca flour or soy flour etc)
what were you eating the rice and pasta with??
were you using 'fresh' cookware and utensils? (never had contact with gluten soy etc)

as I said above

ultimately these results are guidelines, the most important indicator is listening to your body.

dhouts · Post by **dhouts** » Mon Sep 19, 2016 6:34 pm

Rachael,
I was advised by my nutritionist to not use a microwave. She said that it changes the molecules in the food thus it is unhealthy. I was not happy to hear that but I got rid of mine 5 years ago and I actually lived.

The microwave is probably not the reason you had a reaction to the rice but cooking the rice on the stove or in a good rice cooker is much healthier. I don't have room for a rice cooker, otherwise I would have one. Occasionally we'll cook it in coconut milk, which is really delicious.

Anyway...just a thought on microwaves.

Rachaelknatcal · Post by **Rachaelknatcal** » Mon Sep 19, 2016 7:23 pm

Thanks for the help and the info. I guess I am just feeling overwhelmed because I dont have a single "safe" ingredient and I dont know where to start...I tried making fudge the other day with just coconut oil, honey and cocoa powder and I got a stomachache from just a little bit of that.

Gabes-Apg · Post by **Gabes-Apg** » Mon Sep 19, 2016 7:30 pm

Starting point

Take good quality Vit D3 and magnesium - dont focus too much on food for now.

the fudge at the moment even with natural ingredients like honey would be still high in sugar and some processed cocoa powders can have gluten and things in them. (raw cacoa powder is safer) and you might be reacting to coconut (some people do)
with your test results for Gluten are you 100% certain that all your kitchen ware is gluten free, what you mixed the fudge in, set it in, utensils used, are they 100% gluten and soy free.

if you think you are reacting to rice, then work with safe vegetables like i mentioned in the post above.
try some ground pork, or other proteins that many of us find settled well like Duck, Lamb, Bison, etc

given your test results for Soy, have you removed Soy from bathroom / make up type products? especially Lipstick or lip balms
the contamination from cookware, and excess soy via the skin, may be affecting how you react to food items that should be safe

crervin · Post by **crervin** » Mon Sep 19, 2016 8:06 pm

Rachel,

One more thing to add is the histamine levels of your foods. I buy frozen if possible, if not I freeze single servings after I get home from market and cook from frozen. Cornish hens and small turkey breasts are always frozen. Throw one in crockpot, add some frozen vegetables toward the end. Put it over Jasmine rice (from Thialand).

It took me awile to eat veges. I ate meat and potatoes or rice for months. Lost too much weight, but eventually started gaining once my WD wasn't as often. It took a good 4 to 6 months.

Also, some coconut milk contains guar gum. It tears me up. Look for the coconut milk online (a little pricey) in cartons with basically coconut milk and water. Chocolate contains a lot of histamines...

So hope this helps!!

Post by **tex** » Mon Sep 19, 2016 8:12 pm

Rachael,

The most important number for the test results on the 11 other antigenic foods is the overall score. 21 is a moderately high score. At that level, foods in the 1+ category may or may not be safe for you to use. Based on your experiences, it appears that most of them may not be useable. In some cases, some of the 1+ foods can be used on a rotation basis (that is, once every 3 or more days, for example), but that doesn't always work for everyone.

If you eat any of the meats in the 1+ category, pork would be the most likely to be acceptable, according to the rankings, but that doesn't mean that it would actually be safe for you. You might find by personal experience that it causes you to react. Your best bet would be to avoid all of the foods that showed a 1+ response, regardless of rank. As Gabes suggested, turkey is much safer than chicken, and wild type meats such as duck, goose, rabbit, venison, pheasant, etc., are far less likely to cause symptoms.

However, if you react to beef, beware of bison because these days virtually all bison contain domestic cattle DNA, so bison can be almost as likely to cause a reaction as beef.

Martha is right on target with the histamine information. I addition to the sugar, as Gabes suggested, the reason why you reacted to the fudge may be because chocolate is a high histamine food and many of us (including me) react to high histamine foods.

Virtually no one here reacts to turkey, but be aware that any turkey that contains rosemary extract may cause problems because rosemary extract contains soy. Rosemary itself is usually not a problem — it's only rosemary extract that is a problem. So read the label carefully to make sure that if the turkey contains rosemary (and most of them do), it's not in the form of rosemary extract.

A reaction to tuna may or may not rule out salmon, but in many cases other types of fish can be eaten. And unless you have an existing allergy to shellfish, in most cases shrimp, scallops, oysters, etc., are usually safe.

I hope that some of this is helpful.

Tex

Rachaelknatcal · Post by **Rachaelknatcal** » Tue Sep 20, 2016 11:35 am

Ok so I am going to the store today and don't have a very big list. I honestly don't know if I could get myself to eat rabbit or duck or those other small animal meats...I never ate much meat in the first place and the thought of eating a duck makes me feel sick :(
So far on my list I have plain turkey, coconut milk with the least ingredients and I'm going to try bananas again...but that's about it :(
I am still taking the magnesium and vitamin D daily and making sure my kitchen is clean.

Rachaelknatcal · Post by **Rachaelknatcal** » Tue Sep 20, 2016 11:39 am

Maybe some carrots and maybe some apples if I bake them...is that a bad idea? I already know sweet potatoes don't sit well with me. I've seen people suggest pumpkin...I could make pumpkin bread that's vegan/gluten free if I substitute coconut products for the flour, oil etc...just trying to find some more ideas.