Adding in foods.

[nancy boswell]

Wondering if one ever gets over reacting to the big 4, gluten, egg, cow milk and soy? Or is that a lifetime issue.

[tex]

According to our accumulated experiences, it appears that gluten, casein, and soy sensitivities are virtually always permanent for virtually all of us, but some of us can get away with accidental exposures now and then after we've been in remission for a few years, as long as we don't continue to slip up on our diet, or otherwise overdo it.I'm sure there are exceptional cases, but that's true in every situation. Some of us continue to be sensitive to chicken eggs, and some of us are able to eat them in baked goods, but usually not separately, as fried eggs, for example.

After I had been avoiding gluten and casein, and I had been in remission for a few years, I thought that I was no longer sensitive to casein, because I didn't get diarrhea if I ate ice cream. But after a few weeks, I noticed that my fingers were growing crooked and twisted again, just like they were when I was initially reacting, because of osteoarthritis. So I sent a stool sample to EnteroLab, and sure enough, I was reacting to casein, even though my digestive symptoms had become asymptomatic. Fortunately, I've never been sensitive to chicken eggs, but after almost 18 years of remission, I still have to carefully avoid gluten, casein, and soy.

Tex

[Gabes-Apg]

Gluten and Dairy have been known to be highly inflammatory to the digestion system for everyone for quite a while
Once people have auto immune issues happening this reaction magnifies

the wheat in food products now is modified, lots of chemicals , short cuts in production etc. the same with foods that are made with wheat flour, production methods now are not the same as what they were 25 years ago so the product is harder to digest which causes inflammation.


Most soy that is used in mainstream food product is the waste product of soy production and is hard to digest
keep in mind 25 years ago, soy was barely used in mainstream food production.
when the focus became profit not quality, food manufacturers started using 'shite' ingredients

[Marcia K]

HI, Nancy. I'll never try gluten again so I can't be of any help there. I do bake occasionally with organic eggs & I haven't had any issues. If I order a baked potato when dining out (which isn't frequent), the server will let me know that it was rubbed with vegetable oil (soy). I don't eat the skin & I haven't had any issues afterwards. I have been served steamed broccoli that had some butter on it & again, no issues but I haven't tried ice cream or milk. I recently tried organic, gf oats and at first I didn't have an issue, but after eating too much of it I developed eyelid dermatitis, so no more oatmeal. This is a crazy disease for sure!

[Erica P-G]

Hi Nancy,
I’m in my 8th year of healing now….. I experimented with gluten here an there last year and the reactions didn’t start immediately or took time for the gluten to build up in my system. When it did, I started to feel the brain fog, and stiff joints…I have since stopped all thoughts that I will ever be able to test that again.
As far as the lesser proteins and reactions, I can get away with a small dollop of sour cream on my taco salad….I do not purposely eat things with soy but if a little is in the item as one of the last ingredients I can do ok with that too. Eggs I can bake with and occasionally treat myself to 1-2 but not on a daily basis. This also goes for chicken, I might eat a little of it but again not on a daily basis.
I hope my long drawn out story helps in some way

[nancy boswell]

Yes, it sure does. Thank you.

[jessica329]

I went off gluten in 2012 shortly after getting diagnosed. Tried eating sourdough for a month in 2021. Boy, that was a mistake. I do ok with eggs. I rarely, if ever eat soy. I’m lactose intolerant, so I don’t do dairy except for 1 plain sheep milk’s yogurt daily.