Enterolab Results arrived!

[Matt]

Hey all, hope everyone is having a good weekend so far. I just received my A1+C1 panel results from Enterolab and was hoping for any quick insight or advice. I'm sad to see triggers in the big categories, gluten, milk, eggs, and soy; though just to clarify, does a score of 10 for soy (normal range is less than 10) mean it's a definite problem? It's such a sneaky ingredient in so many products.

Also curious if that cow's milk score (13) would include all dairy products, such as yogurt or even things like goat cheese, sheep milk cheeses like Pecorino, etc. It's hard to picture life without cheese!

Here's the full readout:

Quantitative Microscopic Fecal Fat Score Less than 300 Units (Normal Range is less than 300 Units)

Fecal Anti-gliadin IgA 53 Units (Normal Range is less than 10 Units)

Fecal Anti-casein (cow’s milk) IgA 13 Units (Normal Range is less than 10 Units)

Fecal Anti-ovalbumin (chicken egg) IgA 39 Units (Normal Range is less than 10 Units)

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

Mean Value 11 Antigenic Foods 7 Units (Normal Range is less than 10 Units)

Food to which there was no significant immunological reactivity:
Oat
Rice
Chicken
Pork
Tuna
Almond
Walnut
Cashew
White potato

Food to which there was some immunological reactivity (1+):
Corn
Beef

Food to which there was moderate immunological reactivity (2+):
None

Food to which there was significant and/or the most immunological reactivity (3+):
None

[tex]

Hi Matt,

Your scores are typical, except for the 11 other antigenic foods — you lucked out on those. An overall score of 7 means that you have no sensitivities there.

does a score of 10 for soy (normal range is less than 10) mean it's a definite problem? It's such a sneaky ingredient in so many products.

With a score of 10, it's possible that soy may not be a major problem now, but if you continue to eat it (even in tiny amounts), that antibody level will almost surely continue to rise. We're all different, but for some of us, soy can become a worse problem than gluten.

Also curious if that cow's milk score (13) would include all dairy products, such as yogurt or even things like goat cheese, sheep milk cheeses like Pecorino, etc. It's hard to picture life without cheese!

Unfortunately, yes, that includes all dairy products because although there are lactose-free products, there are no casein-free dairy products. That includes goat and sheep milk products. The only species that produce milk that does not cause us to react are the camelids (camels, llamas, alpacas, guanacos, and vicuñas ) and mares and wild asses, zebras, etc. There's a camel's milk dairy that can supply camel's milk, and they sell online. Camel's milk is claimed to be a healthier alternative to cow' milk.

https://desertfarms.com/

https://desertfarms.com/pages/camel-mil ... gIhlvD_BwE

I'll bet you can even get it on Amazon.

There are also some cheeses made from cashew, I believe, but most members here who have tried them have been disappointed.

Personally, I much prefer Silk brand almond milk, over cow's milk. But get the vanilla-flavored (sweetened) version. The original version and the unsweetened versions are unpalatable, in my opinion. There are many brands, but Silk brand seems to be creamier/richer than most of the others. It will probably take a week or two for your taste buds to adjust, but eventually you'll crave it.

Tex

[brandy]

Hi Matt,

It was probably 5-7 years post diagnosis before I could eat this stuff but I"m okay with

goat cheese
sheeps milk cheese
a little butter
home made whipped cream (from whipping cream)

I don't eat a lot of this stuff. I'd say I have some goat or sheeps milk cheese maybe every 8 - 12 weeks. I have the whipped creme around the holidays.

I've tried the coconut whipping cream (in tub and propellant) but I definitely do better with the home made whipped cream.
There are a lot of chemicals in the coconut whipping creams on the market.

I'm ok with a little parmesan cheese. I've had it maybe 3 times. I don't go out of my way to use it.

My only tests on cows milk cheese have been at the Admirals Club at the Charlotte airport. I had about 36 flight legs through the Charlotte airport last year. The Admirals Club has bowls of swiss cheese cubes set out and bowls of olives set out. I'm okay
if I have a few cubes of swiss cheese and some olives in a 1:4 ratio. If I have 2 cubes of cheese and about 10 olives and drink a lot of water I'm okay. My theory is the olives are anti inflammatory and the cheese is pro inflammatory. I theorize that if I eat the olives at the same time it dulls the inflammation from the dairy. One time I passed through and only had cheese and no olives.
I had big time right knee pain the next time which is a tell tale sign for me that I'm reacting to the cows milk cheese.

I reacted violently about 8 weeks go to cows milk. Mom is GF. Mom's caregiver cooked some chicken and a GF gravy (made with corn meal) and milk about 8 weeks ago. I thought nothing of eating it. While I was still at the meal my stomach started churning. I was vomiting all evening, overnight, and in the morning. This was the first time I'd knowingly had cows milk in 10 years since diagnosis.

I've not tried any soft cheeses or yogurts. My understanding is the soft cheeses and yogurts have more casein. Hard cheeses and whipping creme and butter have less casein.

It looks like you are a young guy from your photo. I'm 59 as a reference. I could not tolerate any of this stuff early on.
You are younger and youth heals faster.

I don't have it very often but goats milk gouda is really good.

[brandy]

Matt,

I used to buy cashew cheese (a spread) from my farmers market that was made with rejuvalac (fermented buckwheat groats)

https://www.youtube.com/watch?v=yZcQxn8aC5A

It was a really, really good dairy replacement. It tastes like the alouette speadable cows milk cheese from the grocery.

I've never attempted to make it on my own.

The you tube version uses fermented rejuvlac from almonds. The version I tried was rejuvalac from fermented buckwheat groats.

I've never tried to make this. Alas the girls who sold this moved away. It was very tasty.

[Matt]

Thanks for the replies here everyone; very helpful information and links! I just went through my whole kitchen to start purging gluten products and can't believe how many items contain wheat! Will be donating what I can to a food pantry and start down the long road to healing - hopefully the diet changes don't take too long to get used to, though I'm sure nothing tastes better than a pain-free stomach. Here's hoping!

[brandy]

I thought I would mention again that any test with dairy should be approached with extreme caution.

Almost all of us will have dairy (casein) sensitivity.

Cows milk makes me vomit for 12 hours.

I did not test goats cheese until after about 5-7 years of initial diagnosis.

I drink almond milk every day for my calcium.