Marsha,
There are two brands with very similar names:
http://www.breyers.com/breyers/
http://www.dreyers.com/main/index.asp?b=104
Tex
Saw a new doctor with new ideas- feedback would be nice!
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
-
MaggieRedwings
- King Penguin
- Posts: 3865
- Joined: Tue May 31, 2005 3:16 am
- Location: SE Pennsylvania
I thought I would try to have something good a couple of weeks ago when I got my plain Wendy's baked potato and got a freezie or whatever they call it because it was non-dairy and it destroyed me. It was down no more than 15 minutes and I was in the bathroom boogie for the rest of the afternoon.
I would be anxious to try to the Jamican Me Crazy if it is dairy and casein free.
Love, Maggie
I would be anxious to try to the Jamican Me Crazy if it is dairy and casein free.
Love, Maggie
Maggie Scarpone
___________________
Resident Birder - I live to bird and enjoy life!
___________________
Resident Birder - I live to bird and enjoy life!
-
AerobicsMomma
- Posts: 11
- Joined: Wed Sep 20, 2006 4:45 pm
Did you eat the peel? I can eat potato NO SKIN- the skin is like sending a WMD through the gut (weapon of mass destruction- just in case!)
I can't find that Jamaican stuff! I bought a frozen yogurt blend with live cultures in it....dare I?
So get this, this new doctor has actually called- granted I missed the call, but he called me!
Explain to me this casein issue- what is it? I can only imagine it's another way that I am punishing myself without knowing it!
What about artichokes- why would that be causing what I refer to as the roto-rooter service!? Sad how we come up with silly phrases to make it tolerable!
Kids at school and I'm off to teach yoga! Ohhhhm
Susanna
I can't find that Jamaican stuff! I bought a frozen yogurt blend with live cultures in it....dare I?
So get this, this new doctor has actually called- granted I missed the call, but he called me!
Explain to me this casein issue- what is it? I can only imagine it's another way that I am punishing myself without knowing it!
What about artichokes- why would that be causing what I refer to as the roto-rooter service!? Sad how we come up with silly phrases to make it tolerable!
Kids at school and I'm off to teach yoga! Ohhhhm
Susanna
Hi Susanna,
There are two main causes of dairy intolerance. Some lucky folks are intolerant only to milk SUGAR (lactose) and can therefore tolerate some dairy, like cheeses aged over 6 months and Lactaid milk which has most of the lactose removed. Others, like many of us here, are intolerant to the milk PROTEIN (casein) and can have NO dairy products - no cheese, milk, butter, ice cream, yogurt, etc. I think more here have a problem with full dairy (casein) than just lactose, unfortunately. Casein intolerance seems to be second only to gluten around here.
Also, be sure to check out Dr. Fine's website at
www.finerhealth.com
for lots of info to print out for your doc.
Love,
Polly
There are two main causes of dairy intolerance. Some lucky folks are intolerant only to milk SUGAR (lactose) and can therefore tolerate some dairy, like cheeses aged over 6 months and Lactaid milk which has most of the lactose removed. Others, like many of us here, are intolerant to the milk PROTEIN (casein) and can have NO dairy products - no cheese, milk, butter, ice cream, yogurt, etc. I think more here have a problem with full dairy (casein) than just lactose, unfortunately. Casein intolerance seems to be second only to gluten around here.
Also, be sure to check out Dr. Fine's website at
www.finerhealth.com
for lots of info to print out for your doc.
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
-
kate_ce1995
- Rockhopper Penguin
- Posts: 1321
- Joined: Wed May 25, 2005 5:53 pm
- Location: Vermont
Katy,
I'll be darned. That's interesting. Down here, they're labeled with their regular names, Breyers and Dreyer's.
Tex
I'll be darned. That's interesting. Down here, they're labeled with their regular names, Breyers and Dreyer's.
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.
Susanna,
Regarding the artichoke reaction - perhaps you're intolerant to citric acid:
http://www.chiark.greenend.org.uk/~vclarke/citric.html
Click on the Foods that contain citric acid naturally link on that site, to see the list that includes Jerusalem artichoke. I notice that lettuce is also on that list. That may be why so many of us have serious problems with lettuce while we're reacting. I was intolerant to citric acid before my gut healed, and lettuce always affected me so severely that I still have to virtually force myself to eat it, even though it doesn't bother me, now. I always wondered why lettuce was such a big problem.
Tex
Regarding the artichoke reaction - perhaps you're intolerant to citric acid:
http://www.chiark.greenend.org.uk/~vclarke/citric.html
Click on the Foods that contain citric acid naturally link on that site, to see the list that includes Jerusalem artichoke. I notice that lettuce is also on that list. That may be why so many of us have serious problems with lettuce while we're reacting. I was intolerant to citric acid before my gut healed, and lettuce always affected me so severely that I still have to virtually force myself to eat it, even though it doesn't bother me, now. I always wondered why lettuce was such a big problem.
Tex
-
MaggieRedwings
- King Penguin
- Posts: 3865
- Joined: Tue May 31, 2005 3:16 am
- Location: SE Pennsylvania
Hey Tex-
I have read that there are some blood tests out there that do test for IgG reactions and IgA reactions (IgG being a delayed reaction from eating a food that may cause, d, stomach pain, cramps, gas, constipation etc.
2 of the companies that come to mind are:
US Bio Tech Labs which is what Mike used and said it showed some intollerances.
THe other is called www.foodallergy.com
Both sites have extensive research and studies etc that are rather interesting. I believe the USBioTech is reimbursed by most insurances and the other is not.
Susanna- have you tried probiotics? I would start a GF diet (and find other intollerances (maybe through Dr Fine's testing procedures or maybe we can get Mike in here to explain his procedures.
I have read that there are some blood tests out there that do test for IgG reactions and IgA reactions (IgG being a delayed reaction from eating a food that may cause, d, stomach pain, cramps, gas, constipation etc.
2 of the companies that come to mind are:
US Bio Tech Labs which is what Mike used and said it showed some intollerances.
THe other is called www.foodallergy.com
Both sites have extensive research and studies etc that are rather interesting. I believe the USBioTech is reimbursed by most insurances and the other is not.
Susanna- have you tried probiotics? I would start a GF diet (and find other intollerances (maybe through Dr Fine's testing procedures or maybe we can get Mike in here to explain his procedures.
Dr Fine test shows positive for gluten and casien but negative for soy, eggs, and yeast
Maybe its UC maybe its MC? Who knows at this point, but at least I know my intollerances now... so heres to the road to healing!
Maybe its UC maybe its MC? Who knows at this point, but at least I know my intollerances now... so heres to the road to healing!
Andrew,
Yes, the tissue transglutaminase tests, (IgG), are almost as accurate as the antiendomysial antibody tests, (IgA), for diagnosing classic celiac disease. However, when it comes to detecting the type of gluten sensitivity that most MCers have, those tests don't hold a candle to the stool tests offered by Enterolab.
If, for example, a celic adopts a strict GF diet, then within a matter of a few weeks, the classic blood tests begin to lose their ability to reliably detect the serum antibodies, as those antibodies diminish in the blood stream. The stool tests, on the other hand, will detect those antibodies for at least a year after a GF diet is initiated. These tests are worlds apart in sensitivity, and in reliability, when it comes to detecting non-celiac gluten sensitivity.
I suspect that the only members of this board who would test positive to a gluten challenge, by means of the serum tests, are those who are true celiacs. If the stool tests were used, instead, then virtually all of us who are gluten sensitive, would show a positive test result.
Despite the fact that most of us here are very gluten sensitive, I'm not aware of a single member of this board, who has had a serum test that yielded a positive result for gluten sensitivity, (other than the members who are actually celiacs). By the same token, everyone who has been tested by Enterolab, and who has demonstrated that the GF diet is beneficial, has tested positive for gluten sensitivity, with the stool test.
Blood tests have consistently been a waste of money for anyone with less than full-blown celiac disease, as many members here can testify, by their own experiences. If the tests can't reliably detect gluten sensitivity for non-celiacs, there's no reason to believe that they are any better at detecting any other food intolerances. I'll grant you, they sound good, in the ads on the websites, and they sound good when a doctor suggests them. In the real world, though, they just don't provide any significant help for MCers.
Tex
Yes, the tissue transglutaminase tests, (IgG), are almost as accurate as the antiendomysial antibody tests, (IgA), for diagnosing classic celiac disease. However, when it comes to detecting the type of gluten sensitivity that most MCers have, those tests don't hold a candle to the stool tests offered by Enterolab.
If, for example, a celic adopts a strict GF diet, then within a matter of a few weeks, the classic blood tests begin to lose their ability to reliably detect the serum antibodies, as those antibodies diminish in the blood stream. The stool tests, on the other hand, will detect those antibodies for at least a year after a GF diet is initiated. These tests are worlds apart in sensitivity, and in reliability, when it comes to detecting non-celiac gluten sensitivity.
I suspect that the only members of this board who would test positive to a gluten challenge, by means of the serum tests, are those who are true celiacs. If the stool tests were used, instead, then virtually all of us who are gluten sensitive, would show a positive test result.
Despite the fact that most of us here are very gluten sensitive, I'm not aware of a single member of this board, who has had a serum test that yielded a positive result for gluten sensitivity, (other than the members who are actually celiacs). By the same token, everyone who has been tested by Enterolab, and who has demonstrated that the GF diet is beneficial, has tested positive for gluten sensitivity, with the stool test.
Blood tests have consistently been a waste of money for anyone with less than full-blown celiac disease, as many members here can testify, by their own experiences. If the tests can't reliably detect gluten sensitivity for non-celiacs, there's no reason to believe that they are any better at detecting any other food intolerances. I'll grant you, they sound good, in the ads on the websites, and they sound good when a doctor suggests them. In the real world, though, they just don't provide any significant help for MCers.
Tex
FWIW
Stool test (May 2005)
IgA antiglidian - Positive
IgA TTG - Positive
Blood test
IgA Anti-TTG - .6 Negative (Aug 2006)
Endomysial Ab, IgA - Negative (Aug 2006)
Endomysial Ab, IgA - Negative (May 2003)
ELISA Food Panel - IgG. (Aug 2006)
Moderate Reaction - Gliadin (Wheat) and Whole Wheat - Both were closer to High than Low reaction
High Reaction - Gluten (Wheat), and Rye
So I do show gluten sensitivity in IgG via serum and I'm not diagnosed as having Celiac Disease.
Stool test (May 2005)
IgA antiglidian - Positive
IgA TTG - Positive
Blood test
IgA Anti-TTG - .6 Negative (Aug 2006)
Endomysial Ab, IgA - Negative (Aug 2006)
Endomysial Ab, IgA - Negative (May 2003)
ELISA Food Panel - IgG. (Aug 2006)
Moderate Reaction - Gliadin (Wheat) and Whole Wheat - Both were closer to High than Low reaction
High Reaction - Gluten (Wheat), and Rye
So I do show gluten sensitivity in IgG via serum and I'm not diagnosed as having Celiac Disease.
Okay, that's one. LOL.
I don't understand why the ELISA test would show a higher reaction level to gluten than to gliadin. Two gliadin proteins in gluten, are the primary cause of gluten intolerance, so why would a diluted sample produce a higher test reading?
I don't really expect an answer to that question, since those test results are derived by someone's interpretation of a color change on a pad, after the blood sample has had time to react with an enzyme. Therefore, interpreting the results, depends on the visual acuity and judgment of the lab technician, and can be rather arbitrary at times.
I used to do tests like that for aflatoxin levels in corn, and there is a lot of variability in the final color, with different lots of the various reagents used in the tests, which makes an accurate interpretation of the results mighty difficult, at times. In fact, in many cases, there was a big question as to whether the sample should pass or fail - estimating the amount, was pretty much guesswork, and depended upon the skill of the individual doing the test.
To be honest, after doing those tests myself, I don't have whole lot of faith in them, unless they are performed by someone with an impeccable reputation, on a good day. LOL. I have much more faith in tests where the results are read using something like thin-layer chromatography, rather than the human eye.
Did you have a 96, 100, 113, etc. food panel test? If so, did they find any other intolerances?
Tex
I don't understand why the ELISA test would show a higher reaction level to gluten than to gliadin. Two gliadin proteins in gluten, are the primary cause of gluten intolerance, so why would a diluted sample produce a higher test reading?
I don't really expect an answer to that question, since those test results are derived by someone's interpretation of a color change on a pad, after the blood sample has had time to react with an enzyme. Therefore, interpreting the results, depends on the visual acuity and judgment of the lab technician, and can be rather arbitrary at times.
I used to do tests like that for aflatoxin levels in corn, and there is a lot of variability in the final color, with different lots of the various reagents used in the tests, which makes an accurate interpretation of the results mighty difficult, at times. In fact, in many cases, there was a big question as to whether the sample should pass or fail - estimating the amount, was pretty much guesswork, and depended upon the skill of the individual doing the test.
To be honest, after doing those tests myself, I don't have whole lot of faith in them, unless they are performed by someone with an impeccable reputation, on a good day. LOL. I have much more faith in tests where the results are read using something like thin-layer chromatography, rather than the human eye.
Did you have a 96, 100, 113, etc. food panel test? If so, did they find any other intolerances?
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.
I agree that' it's odd that Gliadin was lower than gluten/rye, though it wasn't that much lower.
the food panel was 96+24+15 so 135. 96 foods, + 15 vegetarian, + 24 spices and herbs. I really wish I'd done the IgE at the same time though. Just to make sure I don't have any immediate reactions that I might just be ignoring.
http://www.perskyfarms.com/phpBB2/viewt ... 8118#28118
the food panel was 96+24+15 so 135. 96 foods, + 15 vegetarian, + 24 spices and herbs. I really wish I'd done the IgE at the same time though. Just to make sure I don't have any immediate reactions that I might just be ignoring.
More info here:Low Reaction - Whey (protein in dairy) and Almond
Moderate Reaction - Gliadin (Wheat) and Whole Wheat - Both were closer to High than Low reaction
High Reaction - Gluten (Wheat), and Rye
http://www.perskyfarms.com/phpBB2/viewt ... 8118#28118