more sensitive?

[sonja]

Hi all,

I am in remission for some years and I am succesfull in finetuning my diet since I stopped drinking wine in january because of reflux.
I wonder if it is possible to become more sensitive to food, now I am avoiding more and more my triggers and my diet becomes less varied.
Last week I used coconut aminos and I reacted to it, although (I thought) that was not a problem before. And recently I reacted on a peace of chocolate with no triggers but only sugar in it. I thought earlier that I could tolerate sugar in a very small amount.
I thought that I could reintroduce some food now I am stable, but I wonder if that is a good plan.
Has someone experience with this?
Sonja

[tex]

I don't believe it's common, but I don't believe it's rare, either, for us to become sensitive to some foods after we've been in remission a while. After I achieved remission, I tested negative to soy sensitivity at Enterolab, but a few years later I began to react to peanuts, so I did another Enterolab test and discovered that I'm now sensitive to soy (peanuts are legumes, and most of us who are sensitive to soy, are sensitive to most legumes, also).

I used to love chocolate, but I can't eat it now, without reacting. I've never eaten coconut aminos, but that's a fermented product, so I couldn't eat it anyway, because all fermented foods have a high histamine level, and I have a problem with histamine sensitivity. Chocolate is also a high histamine food.

Tex

[sonja]

Thank you, Tex!
Sonja