Assistance with Test Results

RedHen · Post by **RedHen** » Mon Feb 20, 2017 1:22 am

I was hoping to have a more clear idea on what to eat in order to recover once I received my test results, but there's nothing in my non-reactive column. : (

Please advise on what to eat for lunch and dinner. For the last year I've had ground chicken/turkey/pork/beef with an acorn/butternut/spaghetti squash for lunch and dinner. I have not had anything else on this list except for eggs (once a week, if that) and treats made with almond flour. I see eggs and treats are out of the question now. Please advise on a plan of attack.

For the last year I've been gluten free, grain free, dairy free, oat free. There were many months I was egg free and nut free as well (i.e. - I was not having my treats)

Anti-gliadin IgA 61 Units
Anti-casein (cow’s milk) IgA 19 Units
Anti-ovalbumin (chicken egg) IgA 40 Units
Anti-soy IgA 22 Units
Mean Value 11 Antigenic Foods 22 Units

+1
Corn
Rice
Chicken
Tuna
Beef
Pork
Cashew
White potato

+2
Walnut
Almond

+3
Oat

Grains with the most reactivity is oat. Medium is corn. Least is rice.
Meats with the most reactivity is chicken and tuna. Next is beef. Intermediate is pork.
Nut with the most reactivity is walnut. Medium is almond. Least is cashew.

We raise our own chicken and pork....... can I not have either? I noticed pork was not listed as "least" but "intermediate."

Thanks for any and all assistance!

Gabes-Apg · Post by **Gabes-Apg** » Mon Feb 20, 2017 12:56 pm

you don't mention that you are soy free - and given your soy result, I think that this may be an item causing ongoing inflammation for you
for me I react worse to soy than gluten, so I had to make all personal products etc soy free, including face and body moisterisers.
one common place for soy is in ground turkey that has rosemary extract (I notice that you current have ground turkey in your eating plan)

given the high gluten result and high mean value result - is your kitchen gluten free ie are you sharing the kitchen with others?
also did you get new cooking equipment when you started the gluten free, dairy free eating plan??
if not, I would suggest that you get new utensils, chopping board etc and keep them for your use only.
Also check shower products etc for any wheat germ or oat

there are egg replacement ideas in the 'Dee's kitchen' area for use in baking.

given the results I would lean towards pork, ensure that the animals are not feed any grain

hope this helps

Gabes-Apg · Post by **Gabes-Apg** » Mon Feb 20, 2017 1:13 pm

Further thought;

while we are super inflamed we kinda react to every thing.
removing the major triggers, the reaction to mild triggers will be less intense.

with the removal of things like egg, soy and any gluten contamination, along with resolving magnesium and Vit D3 deficiencies, the inflammation levels should reduce and your reaction to the food items in the 1 category will also reduce.

Gabes-Apg · Post by **Gabes-Apg** » Mon Feb 20, 2017 1:14 pm

what types of drinks etc are you having during the day?

RedHen · Post by **RedHen** » Mon Feb 20, 2017 1:18 pm

Thanks Gabes! I wrote that during a bout of insomnia and left out pertinent information ... Yes, I am soy free as well.

My soap and moisturizers are soy free and oat free. I make my own moisturizers myself.

The turkey I get is from a local farm. It's nothing but ground turkey.

My kitchen is not gluten free and I do share with my family. I feel I am very careful. Do my numbers mean I'm still taking in gluten somehow? I have my own cutting board. Wouldn't my utensils get clean going through the dishwasher? What if I washed everything in the dishwasher three times? We are switching to a totally gluten free kitchen but I can't replace everything.

Yes, your reply helps. I appreciate it because I know time and again this sort of question is asked. I've done a tremendous amount of reading here. It when it comes to my personal experience.... it just seems so, well, in need of my own personal answer. Thank you!

RedHen · Post by **RedHen** » Mon Feb 20, 2017 1:20 pm

I have Traditional Medicinals organic ginger herbal tea with honey. That's all I drink.

RedHen · Post by **RedHen** » Mon Feb 20, 2017 1:24 pm

I will focus on giving my body time with the magnesium and Vit D. I just started on those last week. I was doing the magnesium spray but it burnt/stung my skin too much so I started on the pills today. I'm going to build up slowly.

Gabes-Apg · Post by **Gabes-Apg** » Mon Feb 20, 2017 1:33 pm

there are pro's and cons re the dishwasher - if you are washing things in the dishwasher that have had contact with gluten, then with the high steam temp and depending on the material of the items then the dishwasher could be increasing the gluten level of the new items.

when I was first healing, I could not eat off plates that had been washed with items that had had contact with gluten.
when eating at friends places, we would wash my items with a clean brush/cloth before meals to ensure no contamination.

with healing etc, I don't have to be as OCD about it.

the same diligence for gluten should be applied for soy in the kitchen etc. don't rush to replace everything, but key items that you are using daily like utensils, a pan for cooking would be a good start to ensure you are minimising contamination.

if after stopping egg and reducing contamination risk you are still having issues, I would stop the tea for a day or two and see if that changes things.

keep in mind that gluten has a half life of a few months, so it takes a couple of months to clear gluten linked toxins from the body.

the only other thought I have is possibility of external triggers.. pollen, dust, mold?

Gabes-Apg · Post by **Gabes-Apg** » Mon Feb 20, 2017 1:34 pm

you can dilute the magnesium spray with demineralised water - or have Epsom salt foot soaks/baths to absorb magnesium topically.

given you only started these last week - be patient for 4-6 weeks. breath and be ok that you are on the right path..

Post by **tex** » Mon Feb 20, 2017 3:53 pm

Karen,

Regarding utensils when converting to a dedicated GF kitchen: to eliminate the biggest risks, all utensils made of porous materials (such as wood) and cracked, deeply scratched, or grooved items should be replaced. Cast iron pots should be thoroughly cleaned and reseasoned. Baking pans should be thoroughly cleaned (to remove baked-on residues), or replaced. If you use a toaster, you need a new one that has never been used to toast wheat bread.

Regarding foods in the 1+ catetory: with an overall score of 22, the least reactive foods in the +1 category may be relatively safe to eat. I would avoid chicken, tuna, salmon, and beef. Pork might be relatively safe (especially if not eaten too frequently). I would concentrate on meats such as turkey (the local turkey you mentioned is much safer than commercially-processed turkey) and lamb (virtually no one reacts to lamb). All of the less common meats, such as duck, goose, pheasant, quail, (and of course turkey), rabbit, venison, antelope, etc., are very safe for almost everyone.

That said, because you raise your own pork, and it's in the 1+ category, you may be able to tolerate it well after you are in remission. But during recovery we tend to react to some foods that may not be a problem after our intestines heal, so I would rotate the pork and not eat it every day until after I had been in remission for a while.

I hope that some of this is helpful.

Tex

Erica P-G · Post by **Erica P-G** » Tue Feb 21, 2017 3:54 pm

Hi Karen,

I did a lot of rotating of my #1 foods and I didn't eat beef or tuna for the longest time. Chicken didn't seem to have to hard of an effect on me but now that I am almost 2 years in the healing dept I rotate the chicken now, it just doesn't sit as well as I would like it to. I did find that Cornish Hen bone broth has worked quite well, and I was able to add in tikiyada GF spaghetti noodles and carrots and make a very doable meal that I am still using to this day as I make it and portion it and freeze it and use as needed.

I also had to get past the stinging of the Magnesium oil on my legs....it didn't take long and each time I did it I reminded myself that I am in serious need of Magnesium and this is my tell tale sign. I now spray 8 sprays x2 (approx 264mg of Mag) into my hands and rub on one leg and then do the other leg just the same plus I take 100mg Drs Best at Breakfast time....then I take another 200mg in the late after noon/evening. The oil doesn't sting any more

My kitchen isn't gluten free....I don't bake with flour, but my husband does eat regular bread and I'm sure there are other things I may not be noticing. I wash alot by hand, and am constantly cleaning my counter spaces before use. It has taken me a good strong 2 years almost as my body has ebbed and flowed, healing isn't a solid line it strays all over the place, I even hit a plateau still dealing with some WD and got it lined out with a binder cholestyramine for 7 months and have now learned that I may not have been producing enough HCL acid in my stomach which now I am addressing (I'm 49, already done with menopause too). I have not taken the cholestyramine for 2 weeks now been using the Gastrazyme and Normans are still presenting themselves. I am also not drinking any carbonated soda or coffee and resorting to vitamin waters and water. My body is liking me alot more for doing that too

It doesn't sound like it is going to take you very long to find your safe foods/drinks

Hugs
Erica

RedHen · Post by **RedHen** » Tue Feb 21, 2017 8:30 pm

Thanks for all the advice!

Erica - Thanks for your reply! Some things you mention are unknown to me. My HCl acid is quite low as well. What are you doing to remedy that? I think it might be too early to start retaking the supplements I had started last year but stopped after a few weeks. Binder cholestyramine, Gastrazyme, and Normans are things I have not heard about. I'm unsure on what these do. And thanks for your supplement schedule. I will try something similar with a mix of spray and pills. Thanks!

RedHen · Post by **RedHen** » Tue Feb 21, 2017 8:36 pm

One more question for everyone.... After consulting with my nutritional therapist, I'm afraid to eat anything that isn't a squash, a banana, coconut, or farm fresh meat. I was however having pumpkin muffins made with almond flower but that will stop based on my test results. Can I eat things like rice or.... gf, soy free, dairy free ice-cream, or fruits? Is chocolate a big no-no? Half a glass of wine?

Basically I'm just afraid of food.

Thanks!

Gabes-Apg · Post by **Gabes-Apg** » Tue Feb 21, 2017 9:43 pm

if you have read the info in the Stage 1 eating plan in this section, we encourage people to stick to the bland low amount of safe ingredients for a few months.

there is coconut ice cream that may have safe ingredients but be cautious of the sugar content.
other than Banana's it is best to avoid fruit a) due to fibre and b) due to too much fruit sugar
chocolate - some can tolerate things like 85% cocoa dark chocolate etc. again be cautious of sugar content.
there are dairy free, soy free, gluten free chocolate options available - another thing that should be all things in moderation.

regarding wine - alcohol is inflammatory, and wine is high histamine. during the early stages of healing I would encourage you to avoid it
as time goes on, some people can have small amounts.

using things like coconut flour, you could make paleo muffins based on your safe ingredients using the egg replacing options in dee's kitchen
if you use the search function, there are a few discussions and recipe options for paleo muffins

Rice is a very good option, I cook mine in my home made bone broth - don't rinse or drain it after cooking. Basmati rice is a good option (least likely to have arsenic)

hope this helps

RedHen · Post by **RedHen** » Wed Feb 22, 2017 10:40 am

Thanks Gabes! Yes, I have seen the Phase 1 section. Sometimes there's just so much information to take in and only what I'm ready to hear goes in and stays in. It is time to go and reread that section. I had not read about the egg substitute and must go check that out. Thanks so much!