Have any of you noticed with your food intolerances that you are getting more sensitive? I use to be able to eat a little bit of egg or yeast ever once in a while without distress but now it seems even a little bit gives me trouble. I just ordered 6 bags of biscotti from Mr. Ritts Bakery and now if I eat two of them I'm sick for a day. Major bummer, I love their biscotti.
m
Getting more sensitive?
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Melissa,
It took me so long to find all the things that affected me, that I really couldn't tell if they got worse or not, but now my intolerances seem to be going the other way, and I'm able to eat a lot of the things that I couldn't, at one time, as long as I don't really overdo it.
Sorry to read about the biscotti problem. Have you checked the label, to make sure that they didnd't change an ingredient or two. I've had that happen to me before.
Tex
It took me so long to find all the things that affected me, that I really couldn't tell if they got worse or not, but now my intolerances seem to be going the other way, and I'm able to eat a lot of the things that I couldn't, at one time, as long as I don't really overdo it.
Sorry to read about the biscotti problem. Have you checked the label, to make sure that they didnd't change an ingredient or two. I've had that happen to me before.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Hi Melissa!
Well, this is definitely a bummer! Overall, I found that I became more sensitive as I was recovering, which necessitated finding new food triggers and eliminating them. Luckily, I can still tolerate eggs. But I cannot tolerate the least amount now of tomatoes or citrus, like I used to be able to. So maybe there is some kind of natural progression.
I am wondering if this might be related to certain lectins. I know you avoid major sources of lectins like grains and dairy, but legumes like green beans, peas, and peanuts are high in lectins too. Maybe eating lectins allows those other food triggers to more easily cross through the gut and cause problems for us??? Just a thought.
Good hearing from you.
Love,
PhG
Well, this is definitely a bummer! Overall, I found that I became more sensitive as I was recovering, which necessitated finding new food triggers and eliminating them. Luckily, I can still tolerate eggs. But I cannot tolerate the least amount now of tomatoes or citrus, like I used to be able to. So maybe there is some kind of natural progression.
I am wondering if this might be related to certain lectins. I know you avoid major sources of lectins like grains and dairy, but legumes like green beans, peas, and peanuts are high in lectins too. Maybe eating lectins allows those other food triggers to more easily cross through the gut and cause problems for us??? Just a thought.
Good hearing from you.
Love,
PhG
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