Food allergies [was: Body Types [was: Perhaps this flu - suppression of inflammation

[Shannon Nelson]

Hi Luise,

Initially I identified it by a blood allergy panel. It came up with
quite a few foods that "tested bad", and for some weeks I was really
good and avoided *all* of them, and felt just phenomenally better.
Then I experimented to see which were making the biggest difference,
and wheat was the way, strong, clear, over-the-top winner, tho milk was
significant too. The others I guess I just wasn't eating enough of or
often enough to make that much difference anyway, and now don't even
remember what they were.

Before that I'd thought I was allergic to any foods, and hadn't noticed
any problem with wheat. That turned out to be simply because I was
eating it multiple times every day and so didn't even know what it
*felt* like not to be in a "wheat haze." Ditto for milk.

What I've learned since, is that if you want to do elimination testing
for allergy, the foods to test first are the ones that you eat every
day, and esp. those about which you feel, e.g., "It's not breakfast
until I've had my __________"--in other words, the ones you're addicted
to! Rude and inconvenient, huh? (After a couple of weeks
having absolutely *none*, you can then eat a meal with LOTS of the
suspect food, maybe even entirely that, a get a very clear view of how
it's affecting you. (And I wonder why one wouldn't just take the easy
way, and if you feel better from *not* eating it, then stop eating it?
:-/ Or go for the drama... ?)

Shannon

[Irene de Villiers]

D'Adamo's research also shows wheat is bad for anyone wit type O
blood. It interacts with the blood antigens to make agglutinins - the
main problem being lectins in wheat (and to a lesser extent also corn).

Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

[Shannon Nelson]

Yep, O is I!
Corn's iffy for me too, tho for some reason don't seem to react to
either blue corn or popcorn (unless it has icky fake fat). I wonder
why?

[Luise Kunkle]

Hi Shannon,

This is very useful.

I do not even know what a "blood allergy panel" is - but I can easily
try and leave out some foods - starting with all grains - for a while.
From what you wrote I take it that a few days would be sufficient?

I'll keep you posted on the results:-)

Regards

Luise
--
One thought to all who, free of doubt,
So definitely know what's true:
2 and 2 is 22 -
and 2 times 2 is 2:-)
==========> ICQ yinyang 96391801 <==========

[Shannon Nelson]

And start with anything you eat every day!
How long it takes to notice the difference I think can be variable.
In my case, as I remember, the clearing happened gradually over a few
days, and probably best if you plan on giving it about two weeks, so
you can see that it's really a *change*, not just a fluctuation, not
"placebo". What I read is that after about two weeks of *complete*
avoidance, the body is in a state of maximum sensitivity to an
allergen--has finally got the dregs cleared out, has gotten to
"exhale", relax, realize how much *better* life feels without it, but
has not yet had any significant change to *heal* the sensitivity. So
that's the point at which a sudden and heavy re-introduction will give
the clearest picture of the food's effect.

And despite my remark about "if you feel better without it, just don't
eat it", that step could be worth taking as a way of *really showing*
what the stakes are, and giving motivation to *really try* to just stay
away from it. Because if you find significant trouble from a food
you're accustomed to having every day, and/or are addicted to, you will
need *all* of the motivation and incentive you can grab hold of, trust
me! (I've "danced" with wheat for decades, and have found it just
astounding to see how hard it is!!! My experience was that the longer
I completely avoided it, the more "margin of error" I gained--so after
some months of "being good" (complete avoidance), I was then able to
have a bit here and there without reacting. Which led to "Oh, that
went fine, so I'll bet I can get away with this time too!" And etc.,
until I didn't! Same as with any alcoholic, junky, whatever! I
thank my lucky stars it's only *wheat* I've been addicted to, not
something harder!

Cheers,
Shannon

[Luise Kunkle]

Hi Shannon,
Well, I should have no problems with that. I have experience in that
kind of thing:-) Especiall if it turned out to be wheat and not grains
- rye bread e. g. is fine with me. The problem is whether I can find
any bread that is not partly wheat - I'll have to read the listing of
ingredients. Doing without bread altogether would be more difficult on
the long run - sandwiches make meals so easy - and I am not above an
occasional piece or slice of cake. Doing without that would be quite
hard - anyone who is familiar with German cakes and cake-like things
(Torten, Teilchen) will know why:-?? But that also could be done - I
have done without on the Adelle Davis Trip for almost 2 yeears.

Well, I'll go the slow way - start with wheat instead of all grains.
That makes it "operationally" easier thaan cutting out all grains.
This way may have bread, will have rice and oats. Instead of wheat
toast for breakfast I can have porridge - is ok.

Regards

Luise

--
One thought to all who, free of doubt,
So definitely know what's true:
2 and 2 is 22 -
and 2 times 2 is 2:-)
==========> ICQ yinyang 96391801 <==========

[Shannon Nelson]

Yep, going without wheat is difficult tactically as well as emotionally
etc. It's almost always in gravy (tho can make an every-bit-as-good
gravy by blending in veggies, e.g. carrots, zucchini, etc., for the
thickening; or arrowroot); it's in most prepared foods; try to get thru
your average pot-luck without running into it! (I used to bring my own
main dish, then nibble from the salads for accompaniment.) It's in
most canned soups, as thickener. I used to make sandwiches using rice
crackers as substitute for the bread. Crumbly and not so filling, but
tasty enough.
You'll probably find some "gluten free" (which would of course mean
wheat free too) breads here and there. Corn is another very common
problem food, so could be worth eliminating both at once, then try
adding back one at a time?

Have fun!
(Really, tho, I did found the exercise *soooooo* worthwhile, as losing
weight was really the most minor of the ways that it helped me. That
did begin pretty promptly, tho--within the first few weeks, I think?)

Shannon

[Luise Kunkle]

Hi Shannon,
The best for thickening anything is potato flower, anyway. In our
family we have always used that - it has no taste whatsoever and you
do not have another 10 minutes or so for it to do its work - it works
real fast.

it's in most prepared foods; try to get thru your average

Well, this is no problem since I rarely go to such events - of which
there are not many over here, anyways.

It's in most canned soups, as

I'll have took at the listing of ingredients of everything I use, yes.

I used to make sandwiches using rice crackers as substitute for

I just got back from shopping and found bread without any wheat - rye
bread and rice bread. So this should be ok.
Yes, I have seen gluten-free products. There is quite a variety of
them.

Corn is another very common problem food,
Corn is not used all that much here. I hardly ever eat it, anyway.
Don't know why - I quite like it.
Thanks.

Well, actually I am not doing it for weight loss. I do not think it
will have that effect, anyway, since Atkins did not work when I tried
it (quite long ago, but still). I am doing it because I hope it may
raise my energy, if it really should be at the bottom of some things.
Also I am curious - it's something I haven't tried yet.

Regards

Luise
--
One thought to all who, free of doubt,
So definitely know what's true:
2 and 2 is 22 -
and 2 times 2 is 2:-)
==========> ICQ yinyang 96391801 <==========

[Irene de Villiers]

I do not eat wheat any more either.
So it can be a different way of thinking.
Here in USA pizza is a big deal: Instead of pizza - I put the pizza
toppings in an omelette.
Here's a typical day for me to give an idea, as it does need a little
different thinking:

My breakfast today for example: 2 Scrambled egg with cheese and EV
olive oil, one bite of chicken, 3 ginger snaps (there are nice wheat
free ones) and a handful of macadamia nuts.
Morning snack: latte and a mango.
(followed by exercise to prevent a glucose rise as this is all high
sugar).
Lunch: Lots of redleaf lettuce with some herbs added, and between
these leaves, a slice of roast turkey and a slice of creamy havarti
cheese and a glob of sour cream - all turned into a "sandwich" sans
bread. I use a bottle of EV Olive oil into which I have added my
favorite herbs and I also have a peppergrinder mix called chili
fusion. I sprinkle these on stuff I eat as needed for flavour.
Plus some watermelon and a few blueberries.
(I try to have many flavours and colors even if a small amount of
each). With lemon & herb tea.
Afternoon snack: Smaller version of lunch turkey sandwich, tomato
slice added, 2 dried figs, a couple walnuts and a date.
Supper: Thick beef spicy Chili type soup (thickened with a little
rice bran or mashed root veg or artichoke flour is nice if you can
find it) used as a sauce over cooked greens (dandelion, spinach, etc
etc mix) and summer squash.
To finish, a few vegetable-rice crackers (rice crackers made with
dried vegetables in them) with sharp cheddar cheese and arthichoke
dip used as a spread, a 1/4 glass of red wine, and a square of dark
chocolate.

I do not think of the nice things I used to enjoy that are made with
wheat, I think it better to avoid that.
instead I have FUN finding things I really like that are more
appropriate - my specific ideas may not be right for you but I hope
it points out the variety and that there are many colors flavors and
good antioxidant and fatty acids as part of the approach.

and I also experiment to find new things with new taste combinations,
and new ways to substitute.
For example instead of pizza - put the toppings in an omelette.

Good luck!
Namaste,
Irene

--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

[Irene de Villiers]

Hi Shannon,
I agree with your point on how difficult it is to avoid wheat - but
by the way, there are "gluten free" products that contain wheat, so
you do have to specifically look for no-wheat ones!!!! [Some Paul
Newman products for example.]

Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."