Hi Friends,
I've been eating a lot of cod since diagnosed with MC and just found out my mercury levels are way too high. So I have to start with another protein and was thinking about pork. So, how should I begin?? Do I just eat a couple of bites everyday for awhile to get my body used to digesting pork....or is that not usually necessary?
BTY Tex, my naturopath said that every blood workup she has seen for me, the red blood cells where normal size. So, I am still trying to figure this out.
I am feeling better to day...stopped taking the acid pills on Monday.I think Jean was right about the vegetable stearate possibly coming from soy because in addition to the D, my joints in my hands hurt...which only happens when I eat gluten or intolerences.
Anyway, would love advice on how you guys introduced new foods. Thanks.
Love,
Cristi
Introducing new food
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Hi Cristi,
Sorry but I don't remember your mentioning anything about your B-12/folate levels? Do you know those results? If the B-12 isn't above 400, I strongly recommend taking it with the appropriate amount of folate/folic acid. This is what you really need to be looking at.
I didn't have to reintroduce any foods, just took the ones I reacted to away, and so I can't really offer anything in terms of HOW to reintroduce things. Hopefully, someone who did it that way will be along to tell you their experience.
Yours, Luce
Sorry but I don't remember your mentioning anything about your B-12/folate levels? Do you know those results? If the B-12 isn't above 400, I strongly recommend taking it with the appropriate amount of folate/folic acid. This is what you really need to be looking at.
I didn't have to reintroduce any foods, just took the ones I reacted to away, and so I can't really offer anything in terms of HOW to reintroduce things. Hopefully, someone who did it that way will be along to tell you their experience.
Yours, Luce
Cristi,
If your RGCs are normal sized, and normal shaped, then you don't have pernicious anemia.
I can't advise you on how to begin eating pork, because I've been eating it all my life.
Love,
Tex
If your RGCs are normal sized, and normal shaped, then you don't have pernicious anemia.
I can't advise you on how to begin eating pork, because I've been eating it all my life.
Love,
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 Cristi!
I buy canned tuna and salmon online from www.vitalchoice.com. Not only is it the best I have ever eaten (the tuna is packed in olive oil), it has 1/3 of the mercury of other canned fish. There are scientific studies on the website to prove this. Although it is more expensive than the canned fish in grocery stores, it is worth it for me. Especially to have those wonderful omega 3 fats in abundance.
Interesting that the acid didn't help. I read somewhere recently that betaine HCL is derived from grain. Tex, you don't think this could have been a problem, do you? I would think that any gluten would be removed during the processing, but who knows?
I don't think you need to worry too much about introducing pork. You might try a few ounces and wait at least 3 days to try more. That way you can assess whether you have any increased symptoms like D, nausea, aches/pains. I seem to tolerate pork very well......amazing considering that I am sensitive to so many things. It might help to look for pork without other additives like nitrites, etc.
Keep us posted.
Love,
Polly
I buy canned tuna and salmon online from www.vitalchoice.com. Not only is it the best I have ever eaten (the tuna is packed in olive oil), it has 1/3 of the mercury of other canned fish. There are scientific studies on the website to prove this. Although it is more expensive than the canned fish in grocery stores, it is worth it for me. Especially to have those wonderful omega 3 fats in abundance.
Interesting that the acid didn't help. I read somewhere recently that betaine HCL is derived from grain. Tex, you don't think this could have been a problem, do you? I would think that any gluten would be removed during the processing, but who knows?
I don't think you need to worry too much about introducing pork. You might try a few ounces and wait at least 3 days to try more. That way you can assess whether you have any increased symptoms like D, nausea, aches/pains. I seem to tolerate pork very well......amazing considering that I am sensitive to so many things. It might help to look for pork without other additives like nitrites, etc.
Keep us posted.
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Polly,
I believe that normally, (in the U. S. at least), Betaine HCL is made from sugar beets.
Here's a reference on that:
http://www.myndonline.com/naturopathy-m ... e-HCl.html
Incidentally, notice the clinical symptoms that can be present due to a deficiency of stomach acid, according to that site:
1. Angina
2. Acne Rosacea
3. Anemia
4. Asthma
5. Candidiasis
6. Food sensitivities
7. Gallstones
8. Irritable Bowel Syndrome
Also, I notice that it says:
Tex
I believe that normally, (in the U. S. at least), Betaine HCL is made from sugar beets.
Here's a reference on that:
http://www.myndonline.com/naturopathy-m ... e-HCl.html
Incidentally, notice the clinical symptoms that can be present due to a deficiency of stomach acid, according to that site:
1. Angina
2. Acne Rosacea
3. Anemia
4. Asthma
5. Candidiasis
6. Food sensitivities
7. Gallstones
8. Irritable Bowel Syndrome
Also, I notice that it says:
Love,Reduce dosage if there is a burning sensation in your stomach.
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.
Polly, I ordered some tuna from Vital Choice. I LOVE tuna canned in olive oil. I make a salad nicoise with it. The only problem is that I have to travel to a store about 20 miles away to get it. It's kiind of pricey, but, to me, it's worth it. Thanks.
Lots of love and Namaste,
Sally
Lots of love and Namaste,
Sally
Mitakuye oyasin
(Lakota for "We are all related")
(Lakota for "We are all related")
Hi Tex,
That is interesting about the symptoms and the dosage quote. When I am feeling like experimenting again I think I should just try the apple cider vinegar and see if that gives me less burn. It seems I can't go for more than a few days without trying something. Hope I am not a case where curiosity kills the cat. haha
I am glad to hear you like the vital choice products too, Sally. Will give them a try.
Love,
Cristi
That is interesting about the symptoms and the dosage quote. When I am feeling like experimenting again I think I should just try the apple cider vinegar and see if that gives me less burn. It seems I can't go for more than a few days without trying something. Hope I am not a case where curiosity kills the cat. haha
I am glad to hear you like the vital choice products too, Sally. Will give them a try.
Love,
Cristi
Cristi,
Glad to hear that my suggestion about the soy may have been why you reacted. Makes sense.
Be careful of the pork, most pork in supermarkets is injected. There are brands that I can eat, and some I can't. I always ask the butcher if it's not labeled because they sometimes forget the labels (and I remind them). Smithfield uses ingredients that I (we) are intolerant of. The ones with nitrates are usually OK, or at least without our intolerances.
I see no reason why you can't eat as much pork as you want, I'd dive right in.
Have you looked into eating fish that is lower down on the food chain? They usually contain less mercury. Still, it makes sense not to eat too much.
Good luck with you next experiment. I know what you mean about wanting to keep testing things! I've been caught more than once.
Love, Jean
Glad to hear that my suggestion about the soy may have been why you reacted. Makes sense.
Be careful of the pork, most pork in supermarkets is injected. There are brands that I can eat, and some I can't. I always ask the butcher if it's not labeled because they sometimes forget the labels (and I remind them). Smithfield uses ingredients that I (we) are intolerant of. The ones with nitrates are usually OK, or at least without our intolerances.
I see no reason why you can't eat as much pork as you want, I'd dive right in.
Have you looked into eating fish that is lower down on the food chain? They usually contain less mercury. Still, it makes sense not to eat too much.
Good luck with you next experiment. I know what you mean about wanting to keep testing things! I've been caught more than once.
Love, Jean
Be kind to everyone, because you never know what battles they are fighting.
Cristi,
A few years ago, when I was still trying to figure out what made me sick, and what didn't, I was almost constantly experimenting, (whenever I wasn't too sick to experiment). I guess it's natural to do that--it's the only way to find out for sure.
Love,
Tex
A few years ago, when I was still trying to figure out what made me sick, and what didn't, I was almost constantly experimenting, (whenever I wasn't too sick to experiment). I guess it's natural to do that--it's the only way to find out for sure.
Love,
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.
Cristi and Jean,
Nitrates will give me a migraine, with or without gluten, particularly if it accumulates over several days, like eating mail order ham, for instance. I really don't think anyone should eat that stuff, and it's also a carcinagen, yet in so many foods these days.
There are a few products at the healthfood store that don't contain nitrates, if you can find them, but for the amounts you get, they are pricey. Hate to throw a damper on the pork idea, Jean. It's sure nice to have variety when we're limited like we are, but it just seems there's something wrong with everything we try to eat sometimes, doesn't it.
Oh, and Cristi, I just wanted to make sure that you didn't misunderstand Tex's post to mean that you didn't need a B-12 level if your cells weren't abnormal on your CBC.
You still need to get that level up past 400 if it's below it, and that will mean taking an appropriate amount of folate/folic acid with it.
Welp, think I've beat THAT drum enough now, haven't I? Ha!
Yours, Luce
Nitrates will give me a migraine, with or without gluten, particularly if it accumulates over several days, like eating mail order ham, for instance. I really don't think anyone should eat that stuff, and it's also a carcinagen, yet in so many foods these days.
There are a few products at the healthfood store that don't contain nitrates, if you can find them, but for the amounts you get, they are pricey. Hate to throw a damper on the pork idea, Jean. It's sure nice to have variety when we're limited like we are, but it just seems there's something wrong with everything we try to eat sometimes, doesn't it.
Oh, and Cristi, I just wanted to make sure that you didn't misunderstand Tex's post to mean that you didn't need a B-12 level if your cells weren't abnormal on your CBC.
You still need to get that level up past 400 if it's below it, and that will mean taking an appropriate amount of folate/folic acid with it.
Welp, think I've beat THAT drum enough now, haven't I? Ha!
Yours, Luce