Here are my test results from EnteroLab
Egg 10 units
yeast 20
soy 14
gluten 221
casein 14
Needless to say GF is going to be my emphasis! I think I answered the question "does stress trigger an attack?" because I was in remission, and when I read this I decided to use the intelligent approach and become an expert on this, keeping my present lifestyle intact while I did this. But when I went to bed my body did not like this approach, presented me with a sleepless night while what iffing, what will I do, etc. then came the D and N. So I zombied to the health food store the next day and made a start on a new pantry and lifestyle!
I am making every effort to be as close to 100% GF as I can. Since water on Rice Chex isn't so hot, I tried Rice Dream, didn't like it. I am used to good old non-fat milk. I will give that up, but would like something to drink with breakfast and make sauces, not sweetened or flavored. Have queried Dee on this also. I note that most dairy free products have soy in them. Are there cheeses, etc that will work?
Since Gluten is the really dangerous sensitivity, I wonder if I can take small liberties with things like egg, that is 10 units vs 9 being ok? I think I can drastically cut down dairy and soy, yeast might be a problem because how do you make bread, or buy GF bread. It seems like I would know it if I had a yeast infection, so wonder about that.
Anyway, would greatly appreciate any comments/guidance this great board has to offer. Bev
My Test Results
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
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Gabes-Apg
- Emperor Penguin
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- Joined: Mon Dec 21, 2009 3:12 pm
- Location: Hunter Valley NSW Australia
My experience to date...... if BM are good and my days are stress free i can handle the foods that are on my 'occaisional' list. Work over the past couple of weeks has proven the point that stress does have impact on my waste treatment cycle.
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
I am very new at this too, and have tried the soy, rice, almond milks. I can use the rice milk on GF cereal but I like to make mochas and needed a milk that did not have an after taste from heating it. My daughter gave me some Dari-Free powdered milk put out by Vance's Foods and I like it so much better. I found it at Whole Foods.
As for the cheese, i haven't really checked into that much.
Good Luck!
AnnieW
As for the cheese, i haven't really checked into that much.
Good Luck!
AnnieW
Annie
There are no current cheeses for our intolerances.
Most of the rice, almond cheeses contain casein.
I use the Tempt brand hempseed milk and it does not leave an after taste.
Yes, the Vance's dari-free is a potato based dry milk powder. I have found it is not a good one for sauces, cooking as it has a sweet taste to it.
Earth Balance margarine is gluten, dairy & soy free.
Dee
Most of the rice, almond cheeses contain casein.
I use the Tempt brand hempseed milk and it does not leave an after taste.
Yes, the Vance's dari-free is a potato based dry milk powder. I have found it is not a good one for sauces, cooking as it has a sweet taste to it.
Earth Balance margarine is gluten, dairy & soy free.
Dee
"What the heart gives away is never gone ... It is kept in the hearts of others."
Bev, finding workable substitutes can take a bit of time. For example, I finally settled on Rice Dream, but there are a number of different versions. I decided that the Rice Dream Original was the one I wanted. The vanilla flavored was too sweet, and the "Heart Healthy" has soy! Just to show that we are all different, I thought that the Hemp Milk had a bad aftertaste, but Dee liked it because it didn't have an aftertaste for her.
There certainly is an adjustment time for a replacement flavor. I read somewhere that it takes about 2 weeks to change a habit, so if you persevere, after several weeks your milk substitute will probably taste OK. The hardest part is to try and avoid dwelling on how the replacement doesn't taste as good as what you were used to, but that is part of the process of "letting go".
Rosie
There certainly is an adjustment time for a replacement flavor. I read somewhere that it takes about 2 weeks to change a habit, so if you persevere, after several weeks your milk substitute will probably taste OK. The hardest part is to try and avoid dwelling on how the replacement doesn't taste as good as what you were used to, but that is part of the process of "letting go".
Rosie
Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time………Thomas Edison
Hi Bev,
I'm sure it wasn't fun finding out that you are intolerant of all the foods that were tested. I can sympathize - I also have multiple intolerances, including all of the ones that you have. It's great that you are trying not to stress out about this.
I think the prevailing wisdom of Dr. Fine is that these results are kind of like pregnancy - you either do have a problem or you don't. IOW, I don't think that he cares so much whether a value is slightly or significantly elevated. That said, I would agree that the gluten should be your first concern, since we know how dangerous it can be, as you pointed out. The other intolerances may cause significant problems, too, such as muscle/joint aches and pains, fatigue, etc. The problem is that they have not been studied to the extent that gluten has, so we don't really know. The jury is still out. Some of us here suspect that they may turn out to be as significant as gluten for certain folks.
Instead of Rice Chex, have you thought about cream of rice cereal? You can make it with water and then swirl in some raisins and maple syrup, avoiding the need for a milk substitute. Unfortunately, as Dee noted, there are no cheeses that can be eaten by someone with a dairy intolerance. That's what I miss the most, actually. Also as Dee said, there is a new Earth Balance soy-free (the red and cream colored tub) spread. I have only been able to find it at Whole Foods.
Most GF bread and baked goods contain yeast. So do many of the prepared soups/boullions. I get around this by making sandwiches by putting the "filling" in romaine leaves or in a rice tortilla. I make all of my soups from scratch and often puree them in a blender at the end, which makes them nice and creamy without the dairy. You wouldn't necessarily have to have a yeast infection in order to be positive for a yeast intolerance. I didn't.
I know it's difficult to make these lifestyle changes, but we are here for you. We have walked in your shoes and love to share our experiences. Good luck on your new adventure!
Love,
Polly
I'm sure it wasn't fun finding out that you are intolerant of all the foods that were tested. I can sympathize - I also have multiple intolerances, including all of the ones that you have. It's great that you are trying not to stress out about this.
I think the prevailing wisdom of Dr. Fine is that these results are kind of like pregnancy - you either do have a problem or you don't. IOW, I don't think that he cares so much whether a value is slightly or significantly elevated. That said, I would agree that the gluten should be your first concern, since we know how dangerous it can be, as you pointed out. The other intolerances may cause significant problems, too, such as muscle/joint aches and pains, fatigue, etc. The problem is that they have not been studied to the extent that gluten has, so we don't really know. The jury is still out. Some of us here suspect that they may turn out to be as significant as gluten for certain folks.
Instead of Rice Chex, have you thought about cream of rice cereal? You can make it with water and then swirl in some raisins and maple syrup, avoiding the need for a milk substitute. Unfortunately, as Dee noted, there are no cheeses that can be eaten by someone with a dairy intolerance. That's what I miss the most, actually. Also as Dee said, there is a new Earth Balance soy-free (the red and cream colored tub) spread. I have only been able to find it at Whole Foods.
Most GF bread and baked goods contain yeast. So do many of the prepared soups/boullions. I get around this by making sandwiches by putting the "filling" in romaine leaves or in a rice tortilla. I make all of my soups from scratch and often puree them in a blender at the end, which makes them nice and creamy without the dairy. You wouldn't necessarily have to have a yeast infection in order to be positive for a yeast intolerance. I didn't.
I know it's difficult to make these lifestyle changes, but we are here for you. We have walked in your shoes and love to share our experiences. Good luck on your new adventure!
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
I have some European hazelnut milk powder that I am sure would be good on cereal, but it is expensive. I use fruit juice. Took a couple of goes to get used to it, now that I can have milk again, I find I still prefer my juice on cereal. Add some raspberries or blackberries and a bit of orange or apple juice - yum.
I also decided that there is no rule about what constitutes breakfast. Left over rice noodles with prawns and vegies and fish sauce goes down just fine if that is what is in the fridge...
Lyn
I also decided that there is no rule about what constitutes breakfast. Left over rice noodles with prawns and vegies and fish sauce goes down just fine if that is what is in the fridge...
Lyn
Gloria, I haven't knowingly eaten any yeast in years that I am aware of. I do drink dry red wine without problem, but I read that if it's a dry wine, then all of the sugar has been consumed by the yeast and the yeast have all died. I have a hunch I may be able to tolerate yeast now - since I have been able to resume eating tomatoes, for example.
Oh Lyn, that hazelnut powder sounds heavenly!!! So do the Tim Tams you mentioned in another post. I'm sure Tex would LOVE to have some of those. Interesting about the fruit juice - which one(s) do you use?
What you said about breakfast being leftover dinner is so right on! Karen here (moremuscle) once said "Always carry a pork chop in your pocketbook"! LOL but TRUE!
Love,
Polly
Oh Lyn, that hazelnut powder sounds heavenly!!! So do the Tim Tams you mentioned in another post. I'm sure Tex would LOVE to have some of those. Interesting about the fruit juice - which one(s) do you use?
What you said about breakfast being leftover dinner is so right on! Karen here (moremuscle) once said "Always carry a pork chop in your pocketbook"! LOL but TRUE!
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Polly,
Technically, the yeast have all died in bread once it's baked. I think Enterolab tests for yeast protein intolerance, so even if the yeast have died, the protein is still in the product, isn't it?
It would be interesting to know if you can eat yeast again.
Gloria
Technically, the yeast have all died in bread once it's baked. I think Enterolab tests for yeast protein intolerance, so even if the yeast have died, the protein is still in the product, isn't it?
It would be interesting to know if you can eat yeast again.
Gloria
You never know what you can do until you have to do it.
Galaxy Foods rice cheese slices have casein unless you look for the vegan version. That has no casein according to galaxy. They say:
Free of preservatives, casein, gluten, dairy, soy, lactose, cholesterol and trans fat, the only thing Rice Vegan isn't free of is big cheese taste.
Well, I don't know about big cheese taste! I've had them and they're not really good enough to eat on their own, but in a sandwich they're ok. They make a quite good cheese sandwich. There's also block cheese too.
They're available in several grocery stores around Toronto, so no difficulty for me to get them.
Free of preservatives, casein, gluten, dairy, soy, lactose, cholesterol and trans fat, the only thing Rice Vegan isn't free of is big cheese taste.
Well, I don't know about big cheese taste! I've had them and they're not really good enough to eat on their own, but in a sandwich they're ok. They make a quite good cheese sandwich. There's also block cheese too.
They're available in several grocery stores around Toronto, so no difficulty for me to get them.
Maxine
Polly,
For fruit juice I mostly use bought fresh orange juice, because that is what DH is most likely to have in the fridge, but I prefer apple juice - especially cloudy apple juice. My favourites are apple and pineapple juice, or apple and guava juice. The cloudy apple component gives a mouthfeel a bit like milk. The tropical varieties are possibly not in your local supermarket fridge, but they are in mine! Then add some nice tart fruit - redcurrants, or berries in season, or frozen raspberries work well.
Lyn
For fruit juice I mostly use bought fresh orange juice, because that is what DH is most likely to have in the fridge, but I prefer apple juice - especially cloudy apple juice. My favourites are apple and pineapple juice, or apple and guava juice. The cloudy apple component gives a mouthfeel a bit like milk. The tropical varieties are possibly not in your local supermarket fridge, but they are in mine! Then add some nice tart fruit - redcurrants, or berries in season, or frozen raspberries work well.
Lyn
I didn't mean to ignore all these great comments--after the first few I had no more reply notification emails, and just happened to check back and see all this. Still learning how to navigate, etc., although I do think this web site is super, as are all the members.
Gloria, I don't think I was ever aware of a yeast reaction. That being said, I was never aware of anything I could say "ah ha" about. At one time I kept a detailed food diary for a month, and it proved nothing. Sometimes I could eat a lot of a food with no reaction, other times, wham! However, on a much earlier post, before I had these test results, I theorized on a few things. Stress, again--I got notification that medigap monthly premium was doubling for us, so ended up spending every waking moment coming up with alternatives. I commented that my insurance co. was making me sick. Earlier, had a flare when I decided to try the People's Pharmacy arthritis cure, namely grape juice and pectin. I understand grape juice is high in fructose, maybe a no-no for us, and it took about a week to react with D. Then, about the same time I was on a yogurt for breakfast kick, homemade yogurt and applesauce with a banana and ground flax. That took about 2 weeks, so might be just too much of a good thing. My milk reading is 14, so maybe was just too much at a time.
Thanks again for all your posts. Regards, Bev
Gloria, I don't think I was ever aware of a yeast reaction. That being said, I was never aware of anything I could say "ah ha" about. At one time I kept a detailed food diary for a month, and it proved nothing. Sometimes I could eat a lot of a food with no reaction, other times, wham! However, on a much earlier post, before I had these test results, I theorized on a few things. Stress, again--I got notification that medigap monthly premium was doubling for us, so ended up spending every waking moment coming up with alternatives. I commented that my insurance co. was making me sick. Earlier, had a flare when I decided to try the People's Pharmacy arthritis cure, namely grape juice and pectin. I understand grape juice is high in fructose, maybe a no-no for us, and it took about a week to react with D. Then, about the same time I was on a yogurt for breakfast kick, homemade yogurt and applesauce with a banana and ground flax. That took about 2 weeks, so might be just too much of a good thing. My milk reading is 14, so maybe was just too much at a time.
Thanks again for all your posts. Regards, Bev