My Enterolab Panel C test results

ldubois7 · Post by **ldubois7** » Thu Jul 18, 2013 11:58 am

Turkey, venison, & haddock/cod & celery,carrots,green beans/pecans & walnuts...water & a cup of decaf w/ homemade coconut milk

I just removed the green beans though because I can't seem to get to full remission. Next i'll remove the carrots etc......heavy, heavy sigh....detective work is hard.

mcnomore · Post by **mcnomore** » Thu Jul 18, 2013 12:08 pm

Why not experiment with removing foods high in salicylates since you have a problem with sal acid. Here's a chart of foods with different amounts of sals:

http://www.everydaywithadhd.co.nz/user- ... _Chart.pdf

Also, I finally started to have normans when I stopped eating any vegetables. I had already eliminated other foods of course, kept eating vegies because I was afraid of such an unhealthy diet.

mcnomore · Post by **mcnomore** » Thu Jul 18, 2013 1:28 pm

Here's another good salicylate list:

http://salicylatesensitivity.com/about/food-guide/

ldubois7 · Post by **ldubois7** » Thu Jul 18, 2013 2:07 pm

Thanks...I never considered stopping veggies because most people on this forum do well with very well cooked veggies and they provide carbs when I'm not eating grains. Carrots, cerley & green beans are low in salicylics, as are pecans & cashews...but I have limited myself too much because I'm hungry so much....I just feel the answer is just around the corner...what are you going to eat now that you have your Enterolab results.

I never had lamb until I got those results and needed protein. It's great rubbed with olive oil and a little garlic & grilled. But, after a while I started reacting to that, too. That's what happens with me, it seems. Grains scare me because even if they say they are gluten free they are probably processed in a facility that has gluten or oats or corn and I worry about cross contamination.

Maybe I'll cut out the veggies tomorrow, but what can I replace them with....I can't eat fruit right now due to the fructose...bloating/gas issues....

mcnomore · Post by **mcnomore** » Thu Jul 18, 2013 2:17 pm

Bob's Mills processes their grains in a separate facility. Olive oil and coconut are very high in sals.

I have a very simple bread recipe:

bread recipe:

1 1/2 cup of flour--I use millet flour, but you can use rice flour also, but millet is better
1 1/2 cup tapioca flour
1 tbl xantham gum
3 tsp. sugar
1 tsp salt

mix these thoroughly

2 tbl butter/ghee (melted) or canola oil or other oil

1 1/2 cup of hot water(tap hot)

Save the yeast for last--1 packet

These ingredients need to be hot so have the water ready to go as soon as you finish melting the butter because the yeast needs the liquid to be hot to active it.

mix these ingredients together then pour into bread maker pan

Then spoon the flour mixture carefully on top of the liquid so it covers all the liquid smoothly or evenly. Make an indentation in the middle and pour a packet of yeast on top of flour.

Put the pan in the bread maker. I bake it on #2-fast bake, but add an extra 10 min to the bake cycle (#8) at the end. Cool on one of those wire things. Don't slice for about 20 minutes. I slice and then freeze mine.

VERY IMPORTANT: in the beginning the the bread maker will mix the dough and then begin kneading it at which time you need to scrape down the sides so that all the flour gets mixed.

I recommend the Breadman Model TR520

Why not try switching to bread and meat and eliminate the vegies for awhile since everyone seems to agree that fiber is an issue for us. I'm no expert on this mc thing however, just know what I've read and what seems to work for me.

mcnomore · Post by **mcnomore** » Thu Jul 18, 2013 2:25 pm

You can try any flour you think you can eat instead of millet or rice. Were you super intolerant of millet and rice?

mcnomore · Post by **mcnomore** » Thu Jul 18, 2013 2:29 pm

I also have a recipe for banana bread if you are interested.

ldubois7 · Post by **ldubois7** » Thu Jul 18, 2013 3:25 pm

Doesn't Bobs flour say that it is processed in a facility that also processed gluten? I have my flours dumped into glass containers and I don't remember.

Thanks for the simple bread. I can't use yeast until I'm in remission either. I have a good flat bread that I used to make, if you'd like, but it uses two or three different flours & but no yeast.

I just don't know what flour I would try first? Can't use rice or millet or quinoa or oats. I have teff and sorghum already purchased. And I need to try out the starches before I make bread to be sure I can tolerate it. It's almost more trouble than it's worth, but my belly is hungry! I love muffins and made great ones with almond flour when I was first diagnosed and went gluten free....someone suggested chestnut flour, and I might order it from Amazon to try....that's another issue...all the money I've spent getting organic ingredients.

I'll keep your recipe above as it is so simple. I will find a great quick bread I was using before I gave up yeast. My mouth waters thinking about it!

ldubois7 · Post by **ldubois7** » Thu Jul 18, 2013 3:30 pm

http://www.godairyfree.org/recipes/hone ... d-egg-free

mcnomore · Post by **mcnomore** » Thu Jul 18, 2013 3:34 pm

Chestnut flour is high in salicylates I believe. Why not try to make a banana bread with one of the flours you have with potato starch. Here's the recipe:

2/3 cup flour
2/3 potato or tapioca flour
2 tsp ghee
1/4 tsp. salt
1/2 tsp. baking soda
2 bananas

Mix and pour into a bread pan and bake for about 50 min until brown at 350

Why can't you have yeast?

mcnomore · Post by **mcnomore** » Thu Jul 18, 2013 3:35 pm

Forgot to add that I beat the bananas with an electric beater. Also, it tastes better after it is chilled.

mcnomore · Post by **mcnomore** » Thu Jul 18, 2013 3:38 pm

http://www.tenderfoodie.com/blog/2011/1 ... ng-an.html

ldubois7 · Post by **ldubois7** » Thu Jul 18, 2013 3:42 pm

That looks great! I didn't realize chestnut flour was high in salicylics... :( bummer... I had made myself a list from several sources with high and low foods, but didn't see that. I'll have to check the source you gave me closely.

MC'ers don't do well with yeast until they are healed, then most can use it again.

I also try to eat foods low in histamines as that is a major issue with us, too.

mcnomore · Post by **mcnomore** » Thu Jul 18, 2013 3:44 pm

I don't have problem with yeast, never have.

mcnomore · Post by **mcnomore** » Thu Jul 18, 2013 3:48 pm

Why not send Tex a private message telling him what you eat and your test results and ask him what he would suggest you eliminate or not eat or not add etc.