Salmon and other fish

[Tricia]

Hello,

I have read on many posts here that if you test sensitive to tuna on Enterolabs, all fish is to be avoided, esp saltwater fish like salmon.

Could you please explain the reasoning behind this? If it is wildcaught salmon, or sardines or cod, how would that be more allergenic than for example venison or elk?

I tested sensitive to all meats on enterolab but you recommended lamb, venison and other “wild” meats. So I guess I am confused why, even if sensitive to tuna “wild” fish are not okay.

Just trying to understand this all. Also, I have had anaphylactic shellfish allergy all my life but always tolerated all fish well and my husband and I love salmon so it would be great to maybe share some again some day :)

Thank you,
Tricia

[Gabes-Apg]

I am not sure on the answer albeit if you do some reading in the entorlab sections of the forum you may find the answer

https://www.perskyfarms.com/phpBB/viewforum.php?f=67


you can also use the search function
search word Tuna
author Tex
and narrow it down to that part of the forum
doing that search I found this result that may help you
https://www.perskyfarms.com/phpBB/viewt ... na#p207980

reading some of the posts in this area may also give you some protein suggestions / meal suggestions

[tex]

Tricia,

Unfortunately, I can't give you a definite answer either — I doubt that anyone could. The reason that certain proteins cause us to react is not determined by whether they're "wild", or "domesticated". It's determined by their DNA structure, which in turn is determined by their genealogy — the genealogical families in which the species in question is/are classified, with regard to the scientific families to which they're related. And interestingly, most of the foods to which we react have been a primary part of our diet since our early youth. But this implies that the foods that we don't commonly eat, are more likely to be tolerated, than foods that we've been eating most of our lives. That said, this general rule does not apply to proteins that are closely genetically related to any of the proteins in our diet that cause us to react.

As further evidence, note that no one reacts to venison, regardless of the fact that the venison available in markets is farm or ranch raised, not wild. On the other hand, if we're sensitive to beef, we have to avoid bison meat also, whether they're wild or ranch raised, because back in the late 1800s, bison became so scarce, because of the government subsidies paid on buffalo (bison) hides (in order to starve out the Plains Indians and force them onto reservations), that many of the few remaining bison wandered around the country and joined herds of cattle, and crossbreeding introduced domestic cattle DNA. So now, whether bison are wild, or raised on ranches, they contain domestic cattle DNA. Additionally, about every 14th or 15th generation (more or less), bison cows raised on private ranches, are crossbred by a domestic (beef) bull, to defeat the disease problems caused by inbreeding (in small herds). By now, it's virtually impossible to find a bison that does not contain domestic cattle DNA.

Basically, the issue of whether or not we might be sensitive to a given protein (meat), depends upon how closely any sequences in any of the amino acid chains resemble (mimic) the notorious 33-MER peptide (amino acid chain) found in gluten, that causes most cases of celiac disease. At least that's my theory, and certainly not published research. It doesn't appear that an association with the food sensitivities associated with MC has ever been researched. Of course that's obviously because the medical community still doesn't wholeheartedly endorse the fact that food sensitivities are such an integral part of MC.

https://pubs.rsc.org/en/content/article ... c9cp02338k

I hope I haven't just muddied the waters.

Tex

[Tricia]

Thanks for the explanations.

I guess I am confused a bit on how much the animals diet too has to do with tolerance to the meat. Versus just how similar the protein is to gluten.

I read on this forum that some people react to turkey because it was fed soy or corn. I can find turkey and duck and cornish hens and geese etc without any other ingredients but all those birds have been raised on farms with grain. Therefore I have been avoiding them. Are grain fed ducks/geese etc safe for most others? The lamb,elk and venison I eat says it is grass fed and finished.

One more question: enterolab ranked me as being most sensitive in order to chicken, beef, pork, tuna. I understand chicken and beef since I have been eating those all my life but I had pork maybe a handful of times in my entire life (my family did not eat it) but I ate tuna/sardines/salmon all the time, like almost daily, for the last several years as it was a great easy filling lunch at work and always seemed easy on my stomach. Any idea why I would be more sensitive to pork which I never eat compared to tuna that I eat all the time?

I agree, there need to be more studies on these sorts of things but I guess big pharma won’t be funding studies on real food anytime soon and there just is not enough research funding out there :(.

Thanks for all your information and thoughts. I would like to diversify my diet as I feel that a super limited diet is setting myself up for deficiencies (like Vit C) and potentially developing more food sensitivities. I understand many cultures have limited variety and do fine but it also seems that people develop allergies/sensitivities through repeated exposure so I’m not really sure what to believe. I definitely dont need 100 different foods but would love to have more than 6 :).

Thank you,
Tricia

[Gabes-Apg]

Tricia

I have been following restricted eating plan for MC and auto-immune health for 13 years. I have 6 vegetables that are my staples
I have not eaten Fruit or Salad in this period

I do not have Vit C deficiency. I can get enough Vit C from vegetables. (cauliflower, Broccoli, white potatoes)
In winter I do use small amount of food grade Vit C supplement to boost immune system

the adjustment with limited ingredients is part of the mental and emotional aspects of life with MC.
I cook vegetables different ways, having them with different proteins etc provides variety.
air fry them, roast them with meat, boil and mash them, deep fry them in rice brain oil, make stew/casserole

For those that are very reactive to grains such as gluten, soy etc then grain feed animals and their products can cause issues.
in the early stages of healing I was more reactive these items ( I react worse to soy than gluten)
with reasonable remission I dont have to be as particular -

one thing to be aware of, 30 years ago stock was not feed crops like soy or as much grain etc as they are fed now. the quality of meat and animal products was very different to what we purchase current day. Back then food supply was based on providing quality product. Now mainstream food supply is based on shortcuts for profits.

I cant help you with the pork question and why you are reacting to the protein in pork that was part of the enterolab test.

[tex]

Any idea why I would be more sensitive to pork which I never eat compared to tuna that I eat all the time?

Antibody levels in EnteroLab results are usually directly related to the length of time over which a patient has been reacting to the specific food or foods in question. In other words, the results suggest that you have been reacting to pork longer than you have been reacting to the foods with lower antibody levels.

Tex

[jessica329]

I have oral allergy syndrome. In a nutshell, I'm highly allergic to birch pollen. Many fruits and nuts have a protein that is so similar that my body reacts the same way to these foods (hives, itching, etc) as it does to the birch pollen, even with fruits/nuts that I never eat. For example, I never eat plums, but I'll react if I eat one, due to the cross-reactivity. Crazy stuff, right?1

[Tricia]

Thanks for your input Jessica! So many different allergies out there!

I guess I just have to experiment with my body and see how it responds to different foods which is a bit of a scary thought.
Tricia

[Patricia]

Hi Tricia,
I used to eat meat and seafood. But my husband has had long covid now for nearly three years. After reading a book he came to the conclusion that he was going to avoid meat because he thinks it’s bad for his lungs. So now we eat seafood just about every day. I do fine with it, but only if it’s wild caught. Any farmed fish causes me trouble. I think it’s because of the soy they use to feed them and I definitely react to soy the most. So now I am super careful that it’s wild caught seafood.
Trying a new food is always very scary. You might just want to try a baby-size portion of wild salmon and see how you do. And only try it when you are feeling well.
Good luck
Patricia