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Please help me!

Battling the MSG Myth » "Help! I Have a Question" » Please help me! « Previous Next »

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Tracey
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Posted on Friday, February 05, 2010 - 10:11 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi. I went to a Naturopath a few weeks ago and she did a food sensitivity panel on me. The results just came back and I am sensitive to the following: eggs, milk, wheat, rye, barley, gluten, peanut, soybean, almonds, garlic, apples, oranges, peaches, navy beans and cheddar cheese. Ok, so I thought it might just be MSG. This is an even bigger problem than just MSG!! I'm trying to make sense of this. I never ever had a problem with allergies or sensitivities my whole life until about 3 months ago. They may have started sooner than that, but were never that bad. What causes this to happen? Especially being sensitive to all those foods!! And probably a lot more that aren't even on the test. Like MSG. I was doing Deb's test to see if I was sensitive to MSG, but it wasn't helping (because I was sensitive to all those other foods as well). So, now I don't understand why this happened out of nowhere and also, what do I eat now? If I'm sensitive to the foods that you eat when you are MSG sensitive, where does that leave me? Any ideas, suggestions, advice would be greatly appreciated. Thank you!
Tom Fernstrom
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Posted on Friday, February 05, 2010 - 1:37 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey,

Looks like it's the old "Which came first? -- the chicken or the egg?"

Many here have multiple food and additive sensitivities. Were they born with these or did they aquire them and if they were aquired, did MSG help bring them about? I'd bet my money on the sensitivities being aided by the damage caused by MSG as well as by all the medicines taken to relieve symptoms caused by MSG ingestion over time.

When I first discovered my MSG problems, it overwhelmed me as to how many non-MSG things I reacted to. It made me wonder if it was truly just the MSG. But now I'm convinced that MSG has done its damage and even though I can minimize the symptoms through avoidance and supplementation, I'm stuck with many of the effects of MSG damage from years of consumption.
Di
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Posted on Saturday, February 06, 2010 - 1:30 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey,

I can understand your frustration upon learning your sensitivity to those foods, but perhaps you can eat: beef, chicken, turkey, lamb, fish, almonds, pecans, sunflower seeds, oatmeal, grapes, bananas, pears, plums, pineapple, papaya, broccoli, asparagas, green beans, cabbage, tomatoes, lettuce, cucumbers, squash, sweet potatoes, potatoes, peas, rutabaga, turnip, onions, rice, etc. I believe I've seen recipies for breads made with alternate flours types. I'm sure someone here will post a few for you.

I had *many* food allergies years ago, but they are all gone now - perhaps your sensitivity will wane over time too.
Tom Fernstrom
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Posted on Saturday, February 06, 2010 - 8:05 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Sorry all - couldn't help myself.

A Doctor was addressing a large audience in Tampa.

'The material we put into our stomachs is enough to have killed most of us sitting here, years ago. Red meat is awful. Soft drinks corrode your stomach lining. Chinese food is loaded with MSG. High fat diets can be disastrous, and none of us realizes the long-term harm caused by the germs in our drinking water. However, there is one thing that is the most dangerous of all and most of us have eaten, or will eat it. Can anyone here tell me what food it is that causes the most grief and suffering for years after eating it?'

After several seconds of quiet, a 75-year-old man in the front row raised his hand, and softly said, 'Wedding Cake.' :-)
Tracey
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Posted on Saturday, February 06, 2010 - 10:35 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi. Thank you for all your advice. I'm allergic to almonds and peanuts and everything with gluten. So, it is really hard to find oatmeal or any type of granola without it and also MSG free. I found bread made from brown rice. It is by food for life and contains brown rice flour, filtered water, fruit juice concentrate, tapioca flour, safflower oil, fresh yeast, rice bran and sea salt. Is this MSG free? I also have Deb's book, but a lot of the recipes have dairy, eggs and gluten in them. This is so hard!! I need a list of foods and recipes that I could eat. This is very frustrating. Thank you all!!
Betsy
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Posted on Saturday, February 06, 2010 - 11:11 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Have you ever tried quinoa? You can eat it like rice or buy the flour and bake with it. It's gluten free and supposed to be highly nutritious. There are many recipes out there.
Tracey
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Posted on Saturday, February 06, 2010 - 12:39 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Betsy. Yea, my naturopath mentioned quinoa, but I've never tried it. Do you know where I can find some gluten, dairy, egg, soy, msg free recipes out there? Thanks so much!
kristy
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Posted on Sunday, February 07, 2010 - 1:58 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Tracey, I was in much your same situation in the beginning and it does get better. I think you have leaky gut syndrome - it makes you have intolerances to many different things. The way I understand it is that you are not digesting your food and undigested particles of food get into your bloodstream and your body treats them as toxins or allergens. The first thing you should know is that it will get better as you go along. I had a very hard time with most veggies (especially raw ones) in the beginning. Now to get better you will have to avoid the things that you are sensitive to and try to heal your system.

I am doing the GAPS diet and it has helped me and my two kids to heal. The point of the GAPS diet is to take in nutrients in the most digestible form. I saw immediate improvement when I started cooking my vegetables and puréeing them. I learned to braise beef or lamb shanks until very tender (but carefully at a low temp). I ate the meat and drank the broth (with all the fat included). I kept it very simple with organic meat and vegetables and corn-free butter and EVOO and sea salt. After eating this way for a short time, you will start to feel much better. Try to concentrate on keeping it simple and avoiding things that are hard to digest: milk, nuts, grains (including brown rice and wheat), vegetable oils, coffee, tea, chocolate. (You are sensitive to most of those things anyway - it makes sense if you look at it that way)

Add fermented veggies to your diet to assist with digestion, add healing fats like virgin coconut oil, EVOO, butter, lard or tallow. Remove all processed foods, food additives, fruit juices, spice mixes, condiments, corn syrup, sugar (use raw honey or pure stevia instead). It will be hard at first, but after a couple of days, food will really start to taste better to you. You will feel better and start to feel less overwhelmed. Just keep it simple for now. Buy any organic veggies that appeal to you that you are not sensitive to. Buy pure sea salt. Buy bone-in beef, lamb, or bison roasts or organic whole chicken and roast it.

This may seem like a very restricted diet, but it will help you to clear away any bad reactions you have been having and give you some clarity. Once you have all your symptoms under control, you will be able to listen to your body for clues on what works and what doesn't. Deb says to keep a food journal and it is really good advice.

All of these things will help you to start healing your digestive system and absorbing nutrients from your food. You can check out the book, "Gut and Psychology Syndrome" by by Dr. Campbell-McBride. It will help you learn to do all these things and understand why it works.

Try to relax and take it slow. It is quite overwhelming at first. You have been getting sick for quite a while and it will take more than a couple weeks to get well, but you will do it. This will all become second nature to you. You may not think so, but you will be fine. Be proud that you are here seeking answers and taking control of your health.

We are here if you have any questions.

Kristy
Di
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Posted on Sunday, February 07, 2010 - 2:08 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

http://www.celiac.com/articles/1078/1/Jesses-Corn-Free-Dairy-Free-Egg-Free-Gluten-Free-Soy-Free-Sugar-Free-Bread/Page1.html

http://aprovechar.danandsally.com/?p=228

http://www.fastq.com/~jbpratt/recipes/allergiesintol/breads.html

http://www.bookofyum.com/blog/gluten-free-baking-with-amaranth-dairy-free-egg-free-soy-free-vegan-crepe-recipe-4349.html

http://www.wiley.com/WileyCDA/WileyTitle/productCd-0470448466.html

http://www.glutenfreeallergyfreerecipes.com/

http://www.harriswholehealth.com/recipes

The above were taken from the Google page: http://www.google.com/search?hl=en&source=hp&q=gluten%2C+dairy%2C+egg%2C+soy+free+recipes&aq=f&aqi=&oq=

There were about 97,000 more entries....hopefully, you will find a few recipes that will work for you. Perhaps you will have to make an ingredient substitute here and there but my guess is that over time you will find a few sources (maybe not all in one "book") that you can build on. Keep searching the internet using different search engines, sometimes you have to look using different key words too. My best to you.
Tracey
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Posted on Sunday, February 07, 2010 - 10:44 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you so much Kristy and Di!! I very much appreciate all your help! I am so glad I found this board, because I am going to need a lot of advice and help through this. My naturopath mentioned that this could have been caused by leaky gut syndrome. I'm not quite sure that I understand it though. What would cause leaky gut syndrome? I just wish I knew how this happened. But, the important thing is that I can do something about it and hopefully start to get better. I have not had one day go by in over 3 months without symptoms. Even last night, I ate organic unsalted tortilla chips..MSG free, gluten free, soy free, all free of everything I knew I was allergic to. I also had salsa free of any unnatural ingredients, but I woke up today with a swollen face again. So, I am reacting to so many other things, other than what the test showed. It's hard to keep up.
But, I am going to take your advice. I probably do have leaky gut syndrome. I've been eating lots of fruit, organic veggies and grilled chicken. I've also been eating brown rice. I guess I shouldn't be eating that. I can't have any dairy or eggs, so no butter. I gained a lot of weight from this because of the edema, so I'm trying to get back to a normal weight as well. So, basic meat, veggies and fruit. Is that right?
Thanks again! You are all the best!
Betsy
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Posted on Sunday, February 07, 2010 - 10:47 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi. I hope I'm not butting in your discussion, but I was very interested in the GAPS diet at one time. I was going to give it a trial, but got discouraged because when I started making my own chicken broth and drinking a lot of it, my problems got worse. That's when I got out my MSG book and re-read it and realized it was probably because I was boiling the bones so long to make the broth that it created MSG. Has anyone else had a problem with chicken broth?
Betsy
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Posted on Sunday, February 07, 2010 - 10:53 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi again. I just noticed Tracy's question above about the quinoa recipes. I have 2 cookbooks that I had for years, but see they still sell them on Amazon: The Allergy self-help cookbook and Allergy Cooking with Ease.
Shannon
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Posted on Sunday, February 07, 2010 - 4:04 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey,
Corn is natually high in glutamate and some people can't have products derived from corn. My husband can't have corn chips either even though he is not allergic to corn. How they cook the corn chips can release the bound glutamate thus causing an MSG reaction for those very sensitive. Oh, to top it off tomato is also very high in glutamate and if it was a "cooked" salsa not a fresh salsa from the cold section the company might have cooked it long enough to release the bound glutamate creating free glutamate...which is bad. Be very careful of both corn and tomato.
Shannon
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Posted on Sunday, February 07, 2010 - 4:10 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Most of us do use brown rice. Brown Jasmine is my favorite. I also use quinoa and millet as replacements for rice. I just cook them the same way I would rice.
kristy
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Posted on Sunday, February 07, 2010 - 8:26 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey, If you can't use butter, you should be sure to cook fattier pieces of meat (skin and bones included) and to add extra virgin olive oil and virgin coconut oil to your meals. I promise you healthy fats will help with digestive healing and help to regulate your weight and they are especially important for healing inflammation (edema). Take a look at this: http://www.federalobserver.com/2009/10/18/heart-surgeon-admits-huge-mistake/
Melinda
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Posted on Monday, February 08, 2010 - 1:20 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey, regarding the bread you were asking about, I myself can not do rice bran nor tapioca so be aware of those two suspects. I also can not do quoina due to it's high protein content and cooking it in hot water which will release the free glutamates....though some people can tolerate it, I just happen to be one of the more ultra sensitives.

There is alot more you can eat than you probably realize and it just might take a little while with some experimenting. Keep in mind the msg reactions can show up several days later so if you do try something you are uncertain of...wait at least three days before trying it again and don't do anything else in the meantime that could be suspect so you know for sure what you might be reacting to if you do have a reaction.

There is alot of good info on the net regarding leaky gut. One of the main things to take is L-Glutamine to help heal your gut...if you can tolerate it (I am unable to unfortunately), but there are other things out there that can help as well.

Welcome to the forum and keep asking away....lots to learn from everyone here :-)
Karen
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Posted on Monday, February 08, 2010 - 9:06 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I would like to make a big batch of bread to toast in the toaster. What is the best recipe to use?
Karen
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Posted on Monday, February 08, 2010 - 9:44 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

We need to buy a good whole house water filter. Live on a farm and have that manganese problem and had to treat well with chlorine bleach, that was last year and now we have a funny test. I called the well Co. and they said to reat the chlorine again. I am not to crazy about doing this. It cost $350.00 to have a test done for all the stuff, like copper, pesticides, etc. So my question is what kind of filter can I get to help me with the tastes and what ever is in water. I know the R.O is suppose to take out allot of things and I also found out that if i would buy a cheaper model the filter are than spendy. So what would be a good water filter to buy?
Nana
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Posted on Monday, February 08, 2010 - 10:24 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

You can get better. I avoid, corn, soy, wheat, milk, very ripe bananas, MSG, BHA, BHT and am sensitive to lots of chemicals. It may be the chemicals that they use to bleach the products that’s causing some of my problems. Even recently I found out that I am reacting to some things I didn't know about. I found out that I am allergic to yellow corn, but not white corn. Who would have thought that! Several things just happen to be foods that are GMO (genetically modified foods)! My leaky gut was caused by Candida Yeast. http://wholeapproachforums.com/6/ubb.x?a=cfrm&cdra=Y&s=660609395 is a good website to find good information and recipes.

You can do it! It just takes time to find out what you react to. Don’t eat processed foods. Just eat plain whole foods. Shop the perimeter of the grocery. Eat organic as much as possible. I ate and still eat lots of plain grilled chicken and raw salads with olive oil, lemon juice and sea salt for the dressing and eat fruit like berries for dessert. Sometimes I make “pancakes” out of buckwheat flour (plain flour not a mix) and use them for my bread. They are good with cashew nut butter. Go to a Whole Foods or similar store and buy gluten free oats for oatmeal for breakfast with Rice Milk (the original).

Also, do muscle testing before buying or eating a food. It takes some practice, but this is most helpful to me. http://www.goodhealthinfo.net/herbalists/muscle_testing.htm It has saved me many, many times from eating something that would cause a reaction. Sometimes I can eat a food but later it tests not good for me. Maybe I am eating it too frequently. A four-day rotation of food families is good for some people. Also, don’t leave leftovers in the refrigerator. Freeze them and then reheat later, but not in a microwave, especially not in a plastic container in the microwave.

This is a new journey for you. I try not to focus on the negatives, but appreciate that I now know what to do to have better health than I’ve ever had and can share this newfound information with my family. I just wish I had known this when my children were little. Appreciate what your body is telling you. It needs good food in order to be healthy.
Oh yes, roasted veggies with olive oil and sea salt are great.
Deb A.
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Posted on Monday, February 08, 2010 - 11:34 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I'm going to say something that may upset some people. I am not very happy with some of the homeopathic doctors I have been told about. Talking with countless people over the years, many of whom had turned to homeopaths after disappointing results from traditional doctors, tests, and drugs, I can say that very few people with a true glutamate toxic state found answers. Yes, they do some good things, but for the most part, their patients ended up spending a lot of money on colon cleanses, herbal or vitamin supplements and the same diagnoses over and over: yeast infections, gluten, egg, or dairy allergy, and leaky gut. I was given allergy skin testing that said I should avoid all kinds of foods years ago. When I read the foods listed lately, I was surprised at some of them, which I now eat all the time. There is controversy over the accuracy of skin and blood testing for allergies. Some of the vials may contain contaminants. Many of the foods I reacted to were high in glutamate: corn, beef, tomatoes, mushrooms, milk, wheat. I didn't know anything about MSG back then. Many doctors agree that the only way to be sure one has celiac disease is to take a colon sample. Yet many doctors do a skin or blood test and based on those, tell a patient to avoid all wheat. Yes, wheat is high in glutamate, and some of us who are very sensitive to wheat protein should avoid it or eat it less often, as with many foods high in natural glutamate. Personally, I believe that glutamate, which is a powerful neurotoxin, endocrine disruptor, inflammatory agent, and all around dangerous toxin in the amounts we ate before we knew better, has been a huge player in destroying the balance of our bodies. It causes autoimmune responses, the release of histamine, and hormones at unhealthy levels (adrenaline, insulin, seratonin, leptin, thyroxin), and plays havoc with the lining of our stomach and colon. My colitis and acid reflux disappeared after MSG avoidance. Yes, I did react to certain foods like eggs and cheeses for awhile. But in time, even those diminished. I think my body needed time to get rid of the toxic levels of glutamate and that's when my allergies started to disappear. Yes, there are food allergies, but I still believe many of them are related to the damage done by MSG. Right Roy, it's still the issue of the chicken or the egg.
Mariann
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Posted on Monday, February 08, 2010 - 6:10 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Deb something to think about here. Mariann
kristy
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Posted on Monday, February 08, 2010 - 9:48 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Deb, I have to agree with you. My kids and I are supposedly allergic to corn and soy, but I believe that the corn and soy in our food supply now is not really food anymore. The more I read, the more I believe that GMOs are the root of the problem. I don't know if you guys realize this, but all the additives we have trouble with are made from GMO corn (or if they are not made from it, they are made using it). The process of genetically modifying a food causes a lot of collateral damage that the bioengineers don't fully understand. When Bt corn was accidentally used to make corn chips, it caused horrible allergic reactions immediately, some multiple chemical sensitivity for life, and in some people permanent endocryne damage. That same corn is now used to make additives that go into every food product on the shelves.

The scratch tests are notoriously inaccurate. Many people on the avoiding corn forum tested negative for corn allergy, but all react to even tiny traces of it. My dentist was amazed today to watch my face redden and heat up in front of her eyes just because she used mint floss in my mouth.

The bottom line: the top allergens are almost always contaminated with GMO corn. All milk (besides raw) is fortified using GMO corn, tomatoes, potatoes, bananas are gassed with ethanol made from GMO corn (this is why some people can only tolerate underripe bananas - the ripe ones were gassed to ripen them), mushrooms are grown in a corn medium, beef is treated with lactic acid (used to be citric acid) during processing (this is even allowed on organic meat), eggs are almost impossible to find uncontaminated by the GMO corn feed or cleaning process, wheat is fortified with GMO corn, L-glutamine is made with GMO corn (as are all medicines). The reason GMO corn and GMO soybeans are not sold in the produce section raw is precisely because of increased ALLERGIC REACTIONS.

Now, I ask you....are we really allergic or to all these things or... does our body just react to the toxins inside them exactly the way it is supposed to react to toxins? Are we particularly sensitive to fga or do we just have an increased detection system for these particularly toxic food additives? If you ask me, GMO corn additives of every kind are really bad news, but fga-type additives are particularly toxic because they are neurotoxins. It is no wonder that we can't tolerate them. I find it surprising that anyone CAN tolerate them.

I believe that candida overgrowth and leaky gut are real "modern" afflictions. I don't believe you can cure them by taking supplements or herbal remedies that often include the very thing that caused the problem in the first place. It has been proven that bacteria from GMO corn and soy populate our gut and reproduce. This is essentially a pest control factory forming in our digestive system. I believe that is the ultimate cause of all these gut imbalances and diseases. I think the only way to cure these conditions is to avoid adding to the problem by not ingesting any food additives. Try to repopulate the gut with good bacteria in hopes they can kill off the bad guys. Add as many healing foods as possible to the diet. Avoid stimulants, drugs, alcohol, supplements, sugar, grains, starchy veggies until the digestive system is healed.

In time, after a body heals, we should be able to eat anything that is a wholesome food. I can already eat selected dairy again (I only eat dairy that isn't "fortified") and I couldn't tolerate dairy at all in the beginning. We tolerate eggs just fine once we found a corn-free source. We no longer react to meat or bone broths (if cooked carefully, I still would never attempt to eat 12 hour broth) and all three of us did in the beginning. I think it is very important that we no longer use water treated with citric acid to cook the broth and we avoid meat that is coated in citric acid. Both of those things contribute to the glutamate load of broth enormously. (It is exactly like adding lemon or tomato or vinegar to meat when it is cooking, but magnified)

When someone asks me about my "special dietary requirements", I just tell them that I have very strict dietary requirements: I can only eat food. Wouldn't it be nice if that was all that was allowed to sell at grocery stores? I read an article written in 1999 that told of Monsanto's plan to sneak GMOs into the food supply until it was in everything. It worked. Right now the only things that don't have GMOs are raw milk and organic produce and meat butchered in a non-USDA certified processing plant (like a local farmer). Did you happen to notice that there are several farm bills being proposed that would severely hamper the ability of farmers to offer these products for sale to the public? Do me a favor: when you hear the words "food safety" treat anything that follows with complete suspicion. Decide which is safer: food that comes from a farm that you can visit while it is operating or a CAFO (chicken factory, feed lot) which doesn't even allow cameras on the property. That is what this guise of "food safety" is for: If consumers had the choice, they would always choose the purest, safest, healthiest food. These bills are designed to make it impossible for small farms to stay in business so we have no choice but the GMO, additive laden crap pseudo-food that Big Agra produces. I think what most people need to understand, it is not just inferior, it is killing us.

Sorry to go off on a rant, but it seems like no one is paying any attention to this and it is really important for the health of our children. If you think I sound like a conspiracy nut, you can do your own research. You can read all the facts and see what it means to you. You'll come to the same conclusions that I have.
http://www.responsibletechnology.org/GMFree/SpreadtheWord/HealthRisksBrochure/index.cfm
http://www.organicconsumers.org/monlink.cfm (take a look at the right panel to see gov. ties to Monsanto)
http://www.prwatch.org/prwissues/1999Q4/forcing.html
http://www.thegoodhuman.com/2009/05/18/watch-the-world-according-to-monsanto-online-for-free/
http://www.naturalnews.com/026114_food_food_safety_freedom.html
Mariann
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Posted on Tuesday, February 09, 2010 - 9:15 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Wow, I'm printing this post. Thanks Mariann
EmilyS
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Posted on Tuesday, February 09, 2010 - 11:57 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

"The scratch tests are notoriously inaccurate."

Yes, I agree with you there that scratch tests and blood work can be inaccurate- which is why if someone hasn't seen a direct IGE allergic reaction to that food, there should always be a challenge done (in office or at home based on the allergist recommendation).

I agree with staying away from GMO's but I also think there are food allergies that are seperate from the GMO's issues out there.

My daughter reacted to dairy products from birth. While I was pregnant, she was getting nutrients from my MSG free diet. She also reacted to eggs at 12 months old when she first sampled eggs.

There are still real food allergies out there but there is also a lot of misdiagnosis out there as well.

I think it is good to be informed of both sides. Also glad to see we can have a lively discussion here. :-)
Deb A.
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Posted on Tuesday, February 09, 2010 - 12:41 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yes, it's great to debate and keep learning from each other. GMO's are bad and so is Monsanto. They are trying to control the world's seeds and ultimately the food we eat. They developed Agent Orange and still sell a pesticide that contains a dangerous chemical used in Agent Orange. It's shocking what they continue to produce in the name of "progress". Changing subjects, Emily, you once said you found local milk brands in the 1% variety that do not contain dry milk solids. Can you tell us the brand names?
EmilyS
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Posted on Tuesday, February 09, 2010 - 6:51 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Deb,

We have a Winder Dairy local farm that doesn't use any milk solids (talked to the guy in the plant who processes the milk) in their skim, 1% and 2% milks (not chocolate milk or other milk products). They are locally owned and small but they are just now selling in grocery stores too. Their heavy cream is also safe (the only safe brand I can find).

Mountain Dairy and Kroger brand milk sold at Kroger stores. Both milks are processed at the same plant just sold under different labels. I wasn't able to talk to the person who actually works with the milk directly. But called 3 times, talked to 3 different people and got the same story on the step by step process on how they make their milks. I talked to the plants that process milk for Utah, so I don't know if the processing is the same for other states.

I've been drinking the Mountain Dairy milk for 4 years now though the past two years we drink very little milk. I hope this helps.

Speaking of Monsanto, I'm experimenting with Heirloom varieties of tomatoes and peppers in our garden this year. I'm so excited to try new varieties and start saving my own seeds. Just started celery and leeks indoors, can't wait to get started with the rest.
Mariann
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Posted on Wednesday, February 10, 2010 - 10:26 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Emily I was just telling my husband this morning that I am going to get more Heirloom varieties of veg. and herbs this year. It freaks me out to think about Monsanto and the fact that even at the farms I may be buying bad plants. I did very well with my garden last year and the year before. I keep adding, Ok the truth is my husband keeps adding more space for me to plant every year. I had 42 Butternut sq. the first time and about 25 or so the second. I keep them in a cool area of my basement and they lasted til spring. I have 3 more left right now and am rationing them. I want to keep my own seeds from now on. I got a small, small greenhouse, just a metal frame with wire racks and a plastic topper with a zipper door. The size of a good bookcase. I use it in my sunroom to start my plants with my grandson. He is my biggest helper, we call him Mr. Green Guy. It is so much fun to see the plants come up. I put asparagus in 3 years ago and had the first set of edible ones last year. They were trully skinny, but tasted good. I am getting soooo ready for spring. Gardening and fga have taught me patience that's for sure, but I still get antsy. If it hadn't been for Deb's post about Heirloom seeds and Monsanto, the train may have left the station before we knew about it. Thanks Deb. You are still our biggest Hero. Mariann
kristy
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Posted on Wednesday, February 10, 2010 - 5:56 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Emily, I have some heirloom seeds left from last year and can't wait to start my garden, too. I'm ordering some other tomato and pepper varieties, too. (I just love peppers, but who can afford those sweet red ones in the store?)
kristy
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Posted on Wednesday, February 10, 2010 - 7:13 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Betsy, I just realized that I missed your question about broth above. We had a lot of trouble with broth in the beginning, too. I learned a few tricks that minimized the fga.

First of all, we found meat and water that wasn't treated with citric acid. Our tap water in AL was treated with citric acid (reverse osmosis won't even filter it out) and we never could make a broth that worked for us until we started using bottled water. Same for the meat. Once we found pasture raised meat that wasn't treated with citric acid or lactic acid, it made a much safer broth. In Deb's book, she explains why adding lemon, tomato or vinegar during cooking meat will make a stronger fga reaction. Citric acid causes the same problem.

This is how I made our healthy broth:
We had a really hard time finding citric acid free chickens so we started with beef. I bought an arm roast from a farm (the little soaker pad under meat in the grocery store is citric acid) and then browned it on both sides in my dutch oven. I added onions and garlic and sea salt and pepper. Once it was browned, I added water up to the top of the roast and then put it in a 325 degree oven for about 3 hours.

I cook it until the meat is falling apart and then pull it off into shreds and put it in soup or freeze for later. I strain the broth and drink it (adding ghee or butter and more sea salt). This worked even for my daughter and she is more sensitive to fga than any of us.

Once we found safe chickens, we were able to do the same kind of thing with a whole chicken.
amber0126
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Posted on Thursday, February 11, 2010 - 1:04 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I've recently discovered this website and I am almost sure that I've made the MSG connection. For the past year and a half my health has gone downhill. It started in March 2008 I went to a gastroenterologist for stomach swelling and GERD that I had since I was 13 and I was told I had gastroparesis. I was given medicine Reglan and continued on Protonix for my GERD. Things didn't get any better and had to stop the meds. By the summer of 2008 I had heart palpitations that the doctor said was normal PVC and by Sept. 2008 I had a strange swollen throat then by Oct. 2008 I became sick with what the doctors said was bronchitis and my right side started hurting which doctors said it was everything from a bruised rib from the bronchitis to a pinched nerve. I had lost my job and have been unemployed for about 2 years now. So I went to the emergency room a lot and they ran all the same tests each time, CBC blood count, EKGs, urine tests, etc., said everything was good. By Sept. 2009 I had taken things into my own hands. I changed my diet to a healthier one, mostly no prepackaged things, except for a few things like cheese, milk, and spices. Someone told me to look into Celiac Disease and this I started a gluten-free diet.I started feeling better and felt even greater after I had attended a sweat lodge for healing purposes. Then in Oct. 2009 I had an appiontment with a gastro doc at University of Virginia that had been schedule months before. I read that celiac couldn't be detected unless it was in your diet. So my partner said to be sure to put the gluten back into my diet so when I went I could be tested. I went back to my unhealthy diet as before even ate a frozen pizza, in which none of it even tasted good to me anymore. My stomach started swelling again and I felt ill. The doc did the celiac blood test and it came back negative. But I pretty sure I established that I have a gluten intolerance. Well a week after that I was watching tv and all of a sudden my chest got really tight and I had a hard time breathing and my face flushed and I almost passed out. My partner took me to the hospital and of course they did the same things and found nothing. I was really sick after that. I didn't have any appetite after that and no energy and was in bed for a month. And I had some more of these "attacks" a couple more times during that month. I started losing a lot of weight (I had weighed 170 in Sept. and now Feb. 2010 I am 117!). I had some more blood tests done at my gastro in Jan. 10, they even tested me for STDs and HIV! Which everything was fine except for my vitamin D test they had ran stated I was very deficient my levels are at 10.2 and they should be greater than 30. Dec. 28, 2009 had been my last "attack" and I had started feeling a little better not a hundred percent but better but I had done this by staying away from packaged things all together. Well when I got the news about the vitamin D I started drinking soymilk since I think I can't do casein. I started have a small reaction so I stopped it. The docs nurse practitioner had called me to tell me that she had talked to the nutritionist and she said to take 2,000 IU of D twice a day. So I went out and bought gluten free, soy free, yeast free, etc. The only ingredients were vitamin D, beef gelatin, glycerin, safflower oil, and water. Three days later my lip started to itch and was swollen and red, heart palpitations, dizzyness, and swollen stomach. It took me a week of pretty much not eating anything and sleeping A LOT to feel better. Then yesterday I had half a really ripe banana(it didn't seem to be going well so I only ate half)then hours later a had a few bites of pineapple, about 2-3 peeled cucumber slices, and then I had some buffalo roast I had gotten from Whole Foods. Well I started feeling itchy later that evening, didn't think anything of it, then heart palpitations, dizzyness, muscle spasms and aches. I went to bed couldn't sleep and when I did not very well. I woke up feeling like total crap. My arms are weak and my stomach is nauseated, I'm dizzy. I'm afraid to eat anything!! I don't know what it was that I ate! I can barely ever eat anything and I'm losing weight and becoming ill again. I need help! My gastro wants to do a gastric emptying test in which I have to eat an egg beater injected with sulphur colloid. They say even with sulfite, sulfate, sulfa drug allergies that it's not the same and i will be ok but I'm afraid.I don't trust it. I trusted them in Oct. when I had gallbladder removed. Now here I am one less organ that didn't need to be removed and I can't seem to eat anything! I need some help of where to start. I lost my house to foreclosure and have moved to a new area, now living with my partners parents and there is pressure to get a job. It's hard for me to get a job because of these "attacks" in which during and even after my brain is foggy and I can't think right. I don't think I would be able to pass an interview! My parnter who is only 27 had a stroke back in April 2008 and can't hold a job and needs to be rehabilitated but can't find help because of no income. So there is a lot pf pressure but we do not have our health. I am only 24 and I want to have a life. I want to eat again! I am tired of being sick and tired. All I can to is go from the bed to the couch I don't even like getting up to go to the bathroom because of my dizzyness and palpitations. On good days I can go to the grocery store but that's about it. If some has any suggestions on what I can at least eat for now until things are under control and I can experiment it would be greatly appreciated. I need gluten-free, sulfite-free, msg free, soy-free and possibly casein free.
amber0126
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Posted on Thursday, February 11, 2010 - 1:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Oh by the way, I also get constipated and my face and wrists swell up. Well plus other symptoms but I've written too much already.
Mariann
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Posted on Thursday, February 11, 2010 - 3:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Amber, I am glad that you found this site. We have been where you are more or less. Each one of us has different sensitivities and degrees of them as well. If you do good on food that is not packaged or processed that is a good place to start. I would suggest that you get Deb's book if you can and if you can't at least go back over the postings on this web site, it will all fall into place. As for the D vitamins the beef gelatin and glycerin are two items to be wary of. Beef (who knows what it was treated with or fed) and to make it into gelatin means very long cooking. Not good. You have so many issues I think you need to really look over as much of the ideas here as you can to see if they help you. I know that if you can clean up what is going into your body, you will start to think more clearly and be able to heal yourself. Kristy gave some very good advice on how to make safe broths. What to use and how to cook it. I have good luck with Bell and Evans chicken, I always wash it well any way, and don't cook it too long, just long enough to cook it. I use a cheap food thermometer now. I think I always cooked my chicken too much in the past. Try some regular, not quick cook oats. I use organic ones in the bulk section at Whole Foods. Very inexpensive I put them into boiling water, 1 cup water, 1/3 cup oats, turn the heat down to medium and cook for 5 or 6 minutes. The recipe says more time but I do better with it cooked a little less than the 10 to 15 minutes they say. Use plain cane sugar and a bit of organic valley half and half. Just try that for now and see if you feel a little better, we will all keep trying to help you. I will be looking for posts from you and good luck with this job that you just took on. I ate only organic beans that I cooked from scratch and organic brown rice for quite a while and then added in one food at a time. This is the most important job you have ever taken. Mariann
amber0126
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Posted on Thursday, February 11, 2010 - 10:12 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you Mariann for your response. I have tried gluten free oats from Bobs Red Mill before and they do not go over well. I have found a brand of vitamin D called Nature's Answer Vitamin D Drops, they are suppose to be just vitamin D3 in olive oil. I emailed the natural nurse and she said they were gluten and sulfite free. I haven't ordered them yet because I'm still recovering and don't want to try vitamins for awhile. I read on here that Whole Foods meats were sprayed with solution so maybe I will try this Bell and Evans chicken. I found a farm in the area (Maryland) that allows you to butcher your own lamb and goats and such on their farm but I have to pre-order and wait until ready, so that might be awhile. How long do you cook your chicken and how do you cook it, in a stovetop/oven? What do you wash things with? I've read on here people use Dawn which my mother-in-law has the blue kind. If it contains chemicals don't these chemicals stick to meats/fruits/veggies? What type (and brand) of organic beans and brown rice do you use? How long should I eat this until I put things back into my diet? Is plain cane sugar and organic valley sulfite free? And one more, what is the best produce fruit/veggie wise organic or non-organic? I'm confused on how to battle the pesticide and Auxigro. Sorry to ask so many questions but I'm just not sure how to tell what it is that is bothering me when I eat more than one thing a day. Sometimes I have reactions right away and sometimes not till hours or days later. Very confusing and hard to detect the culprit. Today I have eaten a couple bites of pineapple, ancient harvest quinoa with some honey, little bit of mango (which seemed to make my throat and mouth dry and numb so I stopped) and some asparagus with spectrum extra virgin olive oil. So far I seem to be okay but who knows what tomorrow brings. I feel starved all the time!! Also I'd like to shower. I don't do that much because I haven't been able to find any products that don't break me out or cause a reaction. When I do shower I use Burt's Bees Natural Skin Care for Men Bar Soap which ingredients are: vegetable soap base, kaolin, citrus aurantium bergamia (bergamot) fruit oil, citrus medica limonum (lemon) peel oil, citrus aurantium dulcis (orange) peel oil, pogostemon cablin (patchouli) oil, citrus reticulata (tangerine/petitgrain) leaf oil, abies sibirica (fir needle) oil, rosmarinus officinalis (rosemary) leaf oil. I use it for my hair and body. My hair has been falling out by the chunks but that was before I started using it. I can't use deodorant either. Found some oils to make my own deodorant but don't know if I should be wary of pure oils also? I brush my teeth with peroxide which seems to be going okay. Oh I wish I never put that crap back into my diet!! I was doing so well and felt the best I had ever felt until I did that all for a test I already knew the answer to! :-( My partner gets so frustrated with me because I can't cook, one- because I don't really know how and two- because I'm dizzy a lot. Oh to be able to enjoy life and my relationship would be so nice!
kristy
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Posted on Friday, February 12, 2010 - 5:53 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi amber0126, I have a feeling that you are sensitive to hidden corn additives. Don't buy any vitamins. All vitamins are made using GMO corn, they don't have corn added to them but still are corny. You can't depend on doctors because all they will do is check your blood levels and prescribe chemicals to treat whatever deficiencies they find. Vitamin deficiencies generally mean that you are not absorbing the nutrients from your food, which is obvious because of your digestive upset. Until you start to heal your digestive system, synthetic vitamins will do no good. In fact, vitamin enriched foods and medicines are poison to someone with corn allergy and I believe that is your problem.

Most of the people on this forum are able to do very well by just cutting out fga additives, but for some people that is just the first step. I had to go even further and avoid all additives (even the hidden ones) before I could feel better. I am still loyal to this forum (even though technically fga sensitivity isn't my problem) because it saved my life. If I hadn't tried the test diet and felt some improvement, I never would have been able to put together all the pieces of the puzzle.

First things first. You need to know how to feed yourself and still avoid all food additives, even the hidden ones. Here is a list of safe foods (for the most part): http://spreadsheets.google.com/pub?key=pbOHAWYuqvDFcCqPaPqmYUw If you want to know which brands are safe, only pick brands on this list. These are not only fga-free but free from all corn. Try to concentrate on whole foods like organic vegetables (avoid fruit at first because it is unreliable - easier to add back once you get clean), brown rice, EVOO, coconut oil, pure butter (try pureindianfoods.com ghee if you can't tolerate butter from the list), sea salt (with no additives), organic meat, organic raw honey. Don't buy any crackers, pre-washed produce, cheese, sandwich meats, canned goods, cereals, frozen fruit, eggs, pasta, cookies, flours, chips, vegetable oils, spice mixes, flavorings, extracts, condiments, fruit juices, etc. Only pure meat, fresh vegetables, EV olive oil, pure butter, sea salt, grind your own black peppper or other McCormick single seasonings, brown rice. Eat this very clean diet every time you get hungry. Don't limit yourself on quantity. If rice seems to bother you, cut it out as well. Cook big pots of rice and veggies and meat and heat some up every time you're hungry so there is less cooking time. It will be boring but you can do it to get relief.

Next, stop using all the bathroom products. Find one bar of pure olive oil soap and use it to wash your hair and body - until then, you can just use baking soda or just wash with water. (You might have greasy hair but you won't be taking in chemicals through your skin) Use pure virgin coconut oil (like tropicaltraditions.com) mixed with baking soda for deodorant. Don't use lotions, hairsprays, fabric softener, perfumes, air fresheners, makeup, cleaning products, alcohol, medicine, supplements, anything that is not in its natural state. Tropicaltraditions.com also has safe bar soap, lotion, lip balm but only the unscented kinds.

The goal is to try to avoid any additives at all in anything that comes in contact with your body. That includes your partner's products to a degree, so ask your partner to refrain from using scented lotions, deodorants, cleaning products and air fresheners near you. Scrub all veggies with baking soda and tepid water to try to remove any wax that may be on them. Avoid potatoes, tomatoes and bananas for now. Some veggies you may be able to buy conventional but buy only organic onions, carrots, squash. Avoid all breads or anything with wheat in them - you are probably not allergic to wheat, gluten, eggs, or dairy but are reacting to the corn that is included with all those products in this country. You can figure all that out once you get symptom free - just avoid them for now because there is no way to be sure you aren't allergic except by trying them. Once you determine if that is the case, you can try making your own wheat and dairy foods, but that is for later. While you are getting a clean diet you can start a food journal where you record everything you eat and any symptoms you have. Deb recommends this in her book (great resource, if you don't have it you should get it) and it helped me tremendously when trying to learn all this for me and my two teenagers. Start reading everything you can about nutrition and food additives. Look into ordering some of that meat you spoke about and ask them what they spray the carcass with (it should be pure water - don't buy it if they say lactic acid or citric acid or ammonia unless they would custom butcher yours and you trust them to do it). Look for farmer's markets for local produce and local honey (not supplemented with corn syrup in winter) and look for a raw milk source. When you get to the point you can try dairy again, it will be nice for you to have a source of raw milk to make kefir or yogurt from (there are only two milks {not brands but milks} on the market without corn and they are hard to find and ultra-pasteurized which is a whole new problem for people with digestive issues).

I know this sounds radical but it is so hard to avoid corn additives in the grocery store that you really have to go to extremes to find pure foods anymore. If you can get your partner to eat this way with you, so much the better. You should be able to help with the cooking soon so try not to worry and feel guilty. This is something that has happened to you and now you are doing everything in your power to fix it. That takes guts and strength and perseverance but you can do it. All you need is all the pieces of the puzzle. It will get easier and you will feel better and you can have more interesting foods once you learn more.

One last thing: Don't ever eat soy or canola or cottonseed oil.
kristy
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Posted on Friday, February 12, 2010 - 6:09 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

amber0126, You will need to learn to cook to feed yourself (no more going through the drive-through or picking up sandwich meat or a rotisserie chicken from the deli) so start sitting in the kitchen and chopping veggies, watching, learning and asking questions when others cook. Check out Julia Child's, "The Way to Cook" from the library and start reading. Even as sick as you are, just sitting at the table and keeping the cook company will make it less frustrating for them. I had an office chair and portable table moved into the kitchen for me at first because I could not stand for long. I sat at that little table with my cutting board and had my kids help lift things for me, but it got easier as I got better. I would wash a few veggies, chop them (while sitting down to rest), then repeat until I was finished. I would put the meat on to cook and sit in the chair to rest, get up to stir or turn the meat and sit in the chair to rest, etc. until the entire meal was ready. It was really hard at first and I cried a lot, but I got it done and I started feeling better. You will, too. Make sure you make your partner aware of how grateful you are - it is really hard to do this without the support of a partner.
Zoomer
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Posted on Friday, February 12, 2010 - 10:08 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Just to add to some suggestions:

Virgin coconut oil (a healthy fat, could be used for almost everything, very filling if you eat it directly)

Real brown rice (if you have to rinse it five times before cooking and need 40-45 minutes to cook you have the real thing)

Magnesium chloride (a remedy for MSG toxicity, search on this board for info)

MSM, methylsulfonylmethane (a form of bio-available sulphur), suppresses allergic reactions

Natural Indian spices, as much as possible, packed with healthy substances
amber0126
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Posted on Friday, February 12, 2010 - 3:25 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Kristy & Zoomer for your advice. I ordered Deb's book last night just waiting on it to arrive. Also, I went to Whole Foods and got Whole Foods Brand 365 Organic Short Grain Brown Rice Grown in California. I am cooking some now. I rinsed it 5 times and by the 5th time the water was pretty clear. I called Whole Foods Corporate Office and they said they will try to find information on pesticide/chemical use on their rice but I won't hear back until next week so I'm trying it. Wish me luck!

I've been feeling better today and thinking a little more clearly. Of course, all I have eaten today is some steamed organic asparagus with olive oil. I've been organic and doing whole foods for awhile now. I never knew I had to worry about the pesticide/chemicals/solutions on organic items such as meats and produce. Blew my mind! People can be really blind and um stupid. I never thought that I would have to worry about food considering the abundance of it these days. But I now have a new definition of food!

Things have been rough with trying to figure out what triggers my symptoms. Living with "blind" people makes it much harder. Plus sharing a kitchen and trying not to seem rude with not sharing things or not being able to eat dinner as a family. My partners parents don't want to change their lifestyle because it works for them and people in general seem to be scared of change. My partners step father eats tons of junk food and bread and he leaves crumbs everywhere! They also use chemical cleaners and strong smelling fabric softners and laundry detergent. So things are a real challenge here in the house I live and then I have the outside world too! Mom isn't too bad when it comes to her diet but she eats things to make her husband happy because he doesn't want to change even though he had his first heart attack at a young age! And with sharing the kitchen we have to use the same cooking appliances which they have non-stick teflon coated pots and pans! They do have a small aluminum pot and one big stainless steal pot. They eat out a lot but when they do cook they cook with so many food additives such as MSG.

What do you wash your meat with or do you just rinse it really well? What should I do if I can't do rice or find safe meat? The farm I found the meat at I haven't asked if they spray anything on the carcass and you have to put a deposit down and it won't be ready until around spring. I seem to be ultra-sensitive to things. I know I am sulfite sensitive/allergic because I get a headache and swell up when it's near me or I have eaten it. Balsamic Vinegar is a big no no for me! Instant headache just from the smell. My partner made baba ganush for a trip(spelling?) which consisted of eggplant, garlic, onion, tahini, and EVOO. As soon as the container was open it gave me a bad headache and I had to roll the window down to get fresh air.

So I've been eating fruits, veggies, meat, and sometimes quinoa. But still have gotten reactions which I think it was the Whole Foods buffalo roast either it was sprayed/injected or it was cooked at too high of a temp. I'm not sure. Does anyone know if Lima brand Sea Salt is okay? And do I do this elimination diet? How long? How much of a new food do I incorporate when I introduce it back? On average how long until I know if it bothers me?

Sorry so many questions I'm just at a loss right now because I've been trying to figure this out for quite awhile and it seems when I mess up somehow every time even when I think I'm doing right. Here before too long the in-laws aren't going to be too understanding and I don't want to be kicked out because then I will really be screwed. I don't know of a job that would tolerate it either. The world isn't very forgiving or compassionate! It's all about greed; money and power. It's sad.
amber0126
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Posted on Friday, February 12, 2010 - 3:44 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Maybe I have leaky gut?
amber0126
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Posted on Friday, February 12, 2010 - 9:08 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Okay I don't think the brown rice went well, had a headache shortly after eating it. Might try couple bites tomorrow to make sure. I weighed in at 113 today, I was just 117 on Monday. I'm 5'6, I don't know if that means I'm underweight.
Di
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Posted on Saturday, February 13, 2010 - 2:57 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Amber0126, I wouldn't worry about being average or underweight according to someone else's chart, what's important is that you are eating right and getting healthy. You may lose some weight initially but as time goes by that will stablize.

You've got that right about greed, money and power! It is sad. It's criminal. Eating shouldn't have to be a challenge.

Have you tried wild fish? It's a little pricey but I do very well with that. I only use water to rinse meat/fish/poultry. The baba ghanoush may have bothered you because of the tahini, although my daughter gets an instant headache just from smelling onions.
kristy
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Posted on Saturday, February 13, 2010 - 6:28 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

amber0126, You are doing just fine. You will be super sensitive in the beginning so don't be so hard on yourself. It is extremely hard to find unadulterated food in this country so there will sometimes be unexplained reactions.

Fruit is one of the hardest things to find with no additives or sprays. If you are still having reactions, avoid fruit for a few days. In the beginning your reactions will be overlapping and getting new small ones on top of old ones. You are eating a very limited diet in the hopes of figuring out a safe set of basic foods. Once you find that, you will be able to add things back in slowly. I say give yourself three days after trying anything new to decide if it agrees with you or not. I tried to add only one new thing a week.

You may have leaky gut. Try not to worry about weight gain or loss, just concentrate on feeling better and finding food that works for you. Rice and fruit may not work for you. If you have leaky gut, you may want to stay away from grains for now. The sea salt you bought is a very good brand.

Check out http://www.eatwild.com
and http://www.localharvest.com for safe meat from local farms

I know it is hard but you will be getting better soon. Try to stay strong and do add some virgin coconut oil into your diet.
Mariann
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Posted on Saturday, February 13, 2010 - 12:43 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

amber 0126, I have been away from the board for a couple of days. Doctor stuff for me and a recuperating husband. I am sorry I didn't respond to your post, but Kristy, Di and Zoomer gave you great advice. I also just wash my chicken in plain water. I use baking soda for my toothpaste and I avoid fruits unless I have picked them or bought organic at my local farmers market and frozen them to get me through. It is so difficult under any circumstances, but living with other people makes it doubly hard for you. Each person here also has a story of how difficult it has been, so we are with you on this. Keep trying, you WILL GET BETTER. It is not IF, it is WILL. Patience is hard to do when you are sick and hungry. Print out the above posts and keep them handy. I have a 3 ring binder with info from the same people that posted to you and many more. I can just refer to it any time. In fact I am sitting here drinking some organce Ginger tea that Kristy has been talking about since ages ago. I LOVE it. What a great hot drink and the smell when you peel it is heavenly. Thank you Kristy. I am not going to repeat again all the good info. that you have been given. Really print a copy of it and start you three ring binder. Get a calender that is just for your use with fairly good sized blocks. Each day write in what you have eaten and you will be able to keep a record. A pattern will emerge and you will soon know how long it takes to react to foods. My reaction shows up after 8 hours for some reason. I do use organic EVOO. I found that once I started to take an active role in my health, I felt like less of a victim. Just keeping a record will help so much more than you can imagine. Good luck and keep us posted. Mariann
amber0126
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Posted on Saturday, February 13, 2010 - 1:18 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you! I found a Winter Farmers Market in my area that has grass-fed beef and chickens. I have to go talk to the guy tomorrow but I was told he butchers the meat himself and does things naturally. Also, there is a seafood market I contacted and they said they didn't spray anything but weren't sure if the boats did and that they sometimes received fish already cut or they receive them whole and cut them fresh. I hope this is a safe meat source. Question on the virgin coconut oil, aren't coconuts naturally high in sulfites? I'm really sensitive to sulfites. What are some good veggies to eat? So far I've eaten organic asparagus, organic hass avocado (from Mexico), and some organic zuchinni. I have at home right now (all organic) red radishes, bunny luv/grimmway carrots, collards, leeks, onions, potatoes, parsnips, daikon root, garlic, celery, green/red/yellow/orange peppers, cucumber, tumeric, and yucca root. You said to stay away from fruits but just FYI I have conventional apricots and peaches, an organic very ripe banana and pear. As for meats, I have half a buffalo shoulder roast from Whole Foods deli counter, packaged frozen wild caught Swordfish and Sockeye Salmon. Are these okay for sulfite-free/MSG-free sources? Is organic almond nut butter okay for a protein source? Is there anything else anyone recommends?

I am going to see a NMD/CNC on Friday. She does muscle testing and Iris Analysis (Iridology). I hoping this will give me some answers also. I appreciate everyones help.
Mariann
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Posted on Saturday, February 13, 2010 - 2:19 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Amber very ripe bananas can be a problem, I stay away from fruits unless as stated in my last post. Just try one thing at a time so that you can tell if any of them are safe. I will say this you are adventurous. Be careful, and go slow. Mariann
amber0126
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Posted on Saturday, February 13, 2010 - 2:41 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yea I'm probably not going to eat that banana! Haha! I'm not that adventurous! I have barely eaten a thing in about a week and a half and I'm starving! I need to know what to eat in order to be clean and then incorporate things back in. That's where I'm stuck, where to start. What I'm getting from this is that I start with safe meats (if I can find some)and vegetables? Rice doesn't work for me. But if I can't find safe meat, where do I get my protein? What are the most recommended safe veggies? Also, I have some Gourmet Valley Heirloom Red Calypso Beans the company said they were not sprayed or treated with anything, that they were 100% natural, picked and bagged. I thought maybe I could try these for a protein source?
Di
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Posted on Saturday, February 13, 2010 - 2:46 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

amber have you checked out the test diet from the home page:

http://www.msgmyth.com/testyourself.htm
amber0126
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Posted on Saturday, February 13, 2010 - 3:42 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yea, I've tried rice and it didn't go over well and still recovering from it. I think I'm going to aviod grains for now. I'm trying to find a safe meat, egg, and cheese source. A lot of cheeses I found have annatto added and enzymes. I did order some ghee from pureindianfoods.com per Kristy's advice. I also need safe gluten/sulfite/MSG free brands of seasonings and/or spices. I read on Rick Williams sulfite website that eggs contain natural sulfites. So I am trying to find a protein source to replace the rice and meat (for now) on the diet. I have beans but the diet does not say anything about beans?

I just seem to get confused of how to avoid these things since people spray herbs and produce with things. And dry herbs and spices and such with sulfites. It seems that their is nothing for me to eat. I know that is not true but I read these posts and try to find the most updated information and it seems like when I think something is safe it isn't.
I guess I am confused I've read posts for MSG and sulfite sensitive and they eat things I have read not to eat if you are really sensitive to sulfites. Hahaha, sorry I'm laughing because I'm confusing myself!
Di
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Posted on Sunday, February 14, 2010 - 3:01 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

amber0126, It can be difficult finding a safe cheese. It's usually an imported one. I've had to look for a few weeks to find one, then the next time I went to buy the same cheese, they didn't have it. Organic eggs seem to be a lot easier, either from a market (or a local farmer if that's your choice). Have you had a chance to talk to the guy about his grass-fed beef and chickens yet, now that's something that I'd like to find.
kristy
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Posted on Sunday, February 14, 2010 - 3:30 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

amber0126, I know it is frustrating and confusing but I think if you buy brands on the corn-free list, you can find some safe dairy and eggs (I eat Naturally Preferred organic eggs free range). All cheese made in America is made using GMO corny enzymes. Try Kerry Gold cheese - and some people do Ok with tillamook. McCormick single spices are safe (onion powder, garlic powder, oregano, thyme, etc., but not garlic salt, or other spice mixes) You may not be reacting to natural sulfites - sulfites can mean corn. Eggs are high in natural sulfites but they are also hard to find without corn contamination. The meat from the farmer's market sounds perfect. Buy it. Even if he sprays the carcass with something it will be less likely to cause you problems than the Whole Foods meat. I haven't found any safe frozen fish so I wouldn't count on it being corn-free. The beans sound great, but I would buy some 365 brand bacon to cook them with. When cooking dried beans, just be sure to cook them low and slow - when they boil cut down the heat immediately and let them simmer. I add onions, garlic and bell peppers sauteed in bacon grease to the beans after I cut down the heat along with the bacon. You may have trouble digesting them if you have leaky gut so try only a small amount at first.

Don't worry about avoiding sulfites unless you get a definite reaction from a corn-free food high in natural sulfites (all the sulfites you have reacted to so far are foods contaminated with corn). Sulfites get confused with GMO corn intolerance so it is hard to tell exactly what is causing the problem. Most people think they can't tolerate the enzymes for different reasons. Actually cheese-making enzymes were one of the first GMOs introduced into our food supply. They are GMOs grown on GMO corn and that is why most people can't tolerate them. GMOs are very highly allergenic. Maybe pure virgin coconut oil would be a good way to test if you are truly sensitive to sulfites. Coconut is one of those things that usually has sulfites (made from corn) added to keep it white. Pure virgin coconut oil from tropicaltraditions.com doesn't have added sulfites (there may be others but I am sure of TT). My bet is that you will tolerate it just fine.
amber0126
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Posted on Sunday, February 14, 2010 - 5:44 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I react balsalmic vinegar from Trader Joes and I'm allergic to sulfa drugs.
Mariann
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Posted on Sunday, February 14, 2010 - 9:30 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Amber,I've read over your posts and don't see any reference to peanut butter, unless I missed it. Organic peanut butter with sea salt or no salt is a good source of protein. Dip organic carrots in it or celery as a carrier. When you cook beans, soak them overnight after checking and rinsing them well. Get rid of that water and rinse again. Then cook them low and slow. If you soak them, they cook quicker. My stove has numbers and is a glass top electric. I start off the bean water on high ofr a bit until it begins to boil and then move it down to between 1 and 2 for the 40 or so minutes that the beans are recommended to cook for. Some may require a little more. As soon as I can mash one bean completly, not mush mind you, I take them off the stove. I stayed away from all spices until I was clean except Kosher Salt or Canning salt. They are more pure with no non caking substances in there. I'd rather have food with just salt than take a chance on sabotaging an otherwise good source of food. I know you are avoiding grains, but consider organic 100% duram semolina pasta from Trader Joe's or Whole foods, not to much more expensive then un organic and a great source of filling satisfying food. Come to think of it, is un organic an actual word? Hmm. I use a Havarti cheese imported from Denmark. Let me check my products three ring binder. Yup it says Denmark's Finest creamy Havarti. Others on this site have used it safely too. Good luck and keep at it, health is just around the corner. Each day that you feel well you will feel clearer in the head and you will be able to do more and more to add to your safe foods. Mariann
amber0126
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Posted on Sunday, February 14, 2010 - 10:56 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kristy, Why would frozen fish contain corn? I've also read frozen fish contains sulfites, which I also don't understand why it would, especially if it is wild caught. The guy at the seafood market here said that they do spray fish to keep it fresh longer when it has further to travel. My only guess would be if it was traveling a long distance they sprayed something to keep it fresh before the distributed froze it and packaged it. I bought some pastured chickens today at the farmers market. I spoke with the gentleman and he said they eat grass mostly and they feed them a little corn and that they wash their eggs with Seventh Generation Dishsoap with a tiny bit of chlorine to disinfect salmonella. I was also told that they have to give them some corn but most of their grain supplement came from alfalfa. The chicken was beautiful and barely had any fat it didn't look like any chicken from the store even the ones that claim they are free-range. The eggs we had gotten for free and they still had some white calcium on it. In my research I haven't been able to find any chickens that are 100% totally grass fed and the same with beef. Their was another gentleman their who was selling Unhomogenized Pastured Whole Milk and yogurt. He only feeds the cows a little corn when they are milking them to keep them still long enough to milk and the yogurt was made with cornstarch but they are thinking of switching to tapioca. I tried a sip of the sample milk he had given me but I didn't buy anything. The meats I am finding seem to be the closest I can get to pure but I will keep trying. And when I decide to try milk again I will probably just make my own cheese, paneer, don't need to add a thing to it. Just cook the milk and strain through cheese cloth and shape/mold into a block. Probably will make my own yogurt too. Please let me know of any more advice and I will keep you posted on how the chicken goes when I eat it.

Mariann, yea I have tried organic peanut butter no salt. It didn't seem to go well but I heard peanuts naturally contain sulfites that is why I was wondering if raw almond butter would be a good choice? Thank you for the cheese source I will look into that. As for grains when I heal I will probably continue with the quinoa. I'm almost certain gluten and MSG got me into this whole mess.

I've seemed to react to so many sulfite containing things but if this chicken doesn't go over well then I know it is the corn. We will see!
Mariann
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Posted on Monday, February 15, 2010 - 1:06 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

The fish I see that is frozen at the market also reads wild caught, but it also says bisodium sulphate on the label. It is a step up to be able to talk to the people that actually handle our food, but sometimes they are not as informed as we wish they would be. The eggs that I eat are also pasture raised, I see them out there pecking away when I drive by the farm, but they do use a little feed as well. I do fine with it. I hope you do to. Unfortunately the only way to know for sure is to try. Amber can you give me a little more info on the cheese, you just cook the milk and strain it through a cheese cloth, is it thick then and moldable or do you let it set first and then mold it? It sounds like a great idea. Sorry the peanut butter didn't go well for you it is a good back up, maybe the almond butter will be better for you. The peanut butter I use is Woodstock Farms, I do have a problem with Sulpha drugds and some sulfites, but not as sensitive as you may be. Or it could be the corn for you, I know Kristy found that to be true for her. A lot of corny things are sulfite containing too, so it ishard to tell. The main thing is nailing down what you problem is, so that you can eliminate the source. Keep fighting Mariann
amber0126
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Posted on Monday, February 15, 2010 - 2:53 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Oh I see. I don't think I have ever seen bisodium phosphate on the frozen wild caught fish I've seen at Whole Foods. But I'll keep an eye out. The peanut butter I had gotten was Once Again Nut Butter. They also make Raw Almond Butter too. Maybe I will try the almond butter, it's just expensive, $14.99 for one jar! If I do have a problem from corn, will chickens that have been fed with a little corn cause a problem? Same with milk? I am going to try the chicken tonight. If I get a reaction I guess corn it is! The website I found the paneer (the indian cheese) recipe is:

http://www.wikihow.com/Make-Paneer-(Indian-Cheese)

Let me know if you try it!
Mariann
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Posted on Monday, February 15, 2010 - 3:10 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Amber when you cook the chicken do not over cook it. Are you doing it whole or is it cut up? I use an inexpensive meat thermometor. It will give a list of meats and what the inside temp. should be. I always think it is not done, then I do the therm. and it is. If you have left overs remember that in the fridge food breaks down and frees up glutamic acid. Most of us here can not eat left overs, we freeze everything right away and take it out when we want it again. Was the peanut butter organic? My Woodstock Farms organic is only 3.99 a jar. As I have said in other posts, I opt for organic because it lessens the chance of pesticides and sulphites. The way it is for me is naturally occuring foods do not bother me, it is when they are messed with and over processed ie heated that they become a problem. That is why the corn products are a problem, they are highly processed and that produces free glutamic acid. Then when they wash perfectly good food with those solutions, it contaminates it. Waiting to hear how it goes with the chicken. I wouldn't rub it with butter or anything either. Just cook it naked and give it a chance, no water in the bottom of the pan either. Just put that baby in the oven and cook it or put it in a top of the stove heavy pot with a little Organic Extra Virgin Olive Oil, cover it and cook it on low heat. Good luck. Mariann
amber0126
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Posted on Monday, February 15, 2010 - 3:21 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yea the peanut butter was organic for around $3.00. Oh I followed Kristy directions on the chicken because I was going to use the broth for soup. It was cooked last night with water filled to the top of the chicken, nothing on it but RealSalt, in 325 degree oven for 3 hours. And because it was late when it got done we put it in the fridge. Uh oh, is that bad? What if I just ate it cold and not reheat it? I'm really confused.
amber0126
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Posted on Monday, February 15, 2010 - 3:24 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Btw is was whole.
amber0126
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Posted on Monday, February 15, 2010 - 6:13 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I also bought 100% olive oil soap from someone at the farmers market who makes his own. It contains olive oil, water, and sodium hydroxide (lye). I haven't used it yet didn't know about the lye?
Mariann
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Posted on Tuesday, February 16, 2010 - 1:09 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Amber you should be Ok with the soup if you cooked it like that, it was low and slow. I would just reheat it on low and don't cook it too long, put the rest into containers and freeze for future use if you are concerned. I think chicken stock is a safer bet than anything that has acid in it, like tomato soup or sauce. I wanted to warn you about putting cut up chicken in a pan adding some water to the bottom of the pan and cooking too high. That would hydrolize it for you. Anxious to hear how you made out. Nothing more soothing than stock of any kind, it is so good and good for you. The soap sounds great. Mariann
kristy
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Posted on Wednesday, February 17, 2010 - 6:07 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Amber, Most of the corn allergic that I know can eat meat that is fed a little corn. I would like to get meat that is purely pasture raised and sprayed with nothing during processing but I just get the purest that I can find. You can only do the best you can do. As for myself, I would rather have meat that is fed a little corn than to eat meat that is sprayed. The milk sounds good, too. With it being unhomogenized you could make your own butter or greek yogurt, too. I miss yogurt so much.

BTW, all drugs are made using corn so sulpha drugs also contain corn. I don't know if there ARE any sulphites that aren't made from corn - I certainly haven't come across any in my research.

The olive oil soap sounds like a dream come true. The lye is used up in the saponification process - it is actually what converts olive oil into soap. All soap is made using lye.

The fish is sprayed with citric acid to keep it fresh - it could be made with lemons, of course, but it is much cheaper to make if from corn. If it is stored in ice and citric acid on the boat, the citric acid doesn't even have to be listed on the ingredients. Frankly, I haven't had any seafood since last summer when I bought it on the coast at a fish market. It is just so expensive that I hate to try it and then get a reaction. Living this far inland, it isn't as if I can just talk to my local fisherman like we can farmers. I really miss seafood.
amber0126
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Posted on Wednesday, February 17, 2010 - 7:48 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

So far I have eaten the chicken, just the meat and in soup which also contain celery, fresh tumeric, peeled zucchini, and garlic. It has seemed to go well as of now. I haven't tried the soap yet. Kristy, would the eggs be okay too? They did wash them with Seventh Generation Dishsoap with a little chlorine. The eggs came from the same source as the chicken. The place that makes the milk does online orders I think but do not know how far they ship to, but don't get the yogurt they make it with cornstarch but are thinking of switching to tapioca starch. The website is:

www.nicefarmscreamery.com

I'd like to share also for anyone who is interested that cooked apples made into applesauce with raw almond butter is really yummy! I tried some this evening. So far has gone well.

Thanks for all the information. Is there anything else I should know? Anyone have any good recipes?
Mariann
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Posted on Thursday, February 18, 2010 - 5:22 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Amber the applesauce and raw almond butter sounds good. I am so happy that the chicken is going well and the zucchini as well. A great source of healthy food. Celery is great to be able to eat because you can just take some almond butter with you and celery in a little cooler bag in case you are on the road. Celery is a life safer for me because it can be a carrier. I use Daisy (not lite) sour cream and use my dill, parsley and oregano to make a great dip. I use carrots and celery for the carriers. Be careful of the yogurt with tapioca as well, I believe it is on the don't do list from Deb's book.
Deb A.
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Posted on Monday, February 22, 2010 - 9:10 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Sorry about the inconvenience, but we have fixed the problem with the discussion board.
Mariann
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Posted on Tuesday, February 23, 2010 - 11:41 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Deb thank Mike for getting right on that. I knew I loved this board, but I had no idea how much I would miss it if it wasn't available. You guys have done so much for so many of us. I was so worried for the new people that have been posting, I felt like a nervous Mom. I hope you are all doing well. You and your family are thought of with great appreciation and fondness. A Huge Thank You To All of You. Mariann
Deb A.
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Posted on Tuesday, February 23, 2010 - 12:32 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

You are a sweetie, Mariann. Mike worked for hours last night, so he really deserves the thanks...will be sure to relay the kind thoughts. We received quite a few email concerning the problem. Thanks to all who notified us. I depend on this site too...keep learning so much and consider you great support friends.
Tracey
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Posted on Tuesday, February 23, 2010 - 3:47 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hey everyone. I am so glad the board is working again! Amber, I'm glad you are starting to feel better and finding foods that you can eat. How is it going? I, on the other hand am still confused with what I am reacting to. I'm eating a lot of organic veggies, fruits, OEVOO, chicken and I bought some organic virgin coconut oil too. Every time I think that my swelling (I've had it in my face and whole body for over 3 months now) is going down, it comes right back. I've been making veggie soup for the past few weeks. I made another batch last night and seemed to feel ok after eating it. But, today I reheated in the microwave and I feel like I may have reacted. I have a headache now and my eyelids and face feel like they are more puffy. Are we not supposed to heat anything in the microwave? It's really hard to avoid it. What about leftovers in the fridge? Anyway, here is what I put in the soup this time. Cabbage, carrots, celery, onions, parsley, organic turmeric, dried basil and pepper. I can't figure out still what I'm reacting to and what I'm not. This is so frustrating. I know for sure(from my food sensitivity panel) that I am sensitive to wheat, barley, rye, gluten, eggs, dairy, garlic, soybean, navy bean, almonds, peanuts, oranges, apples and peaches. My naturopath is pretty sure I'm sensitive to MSG and I think I'm sensitive to sulfites as well. Maybe it was the onions and cabbage? I think they might be in the same family as garlic and I am sensitive to garlic. I'm not sure. I also seem to react to brown rice, but I'm not positive. I know I keep repeating myself in these posts, but I'm really frustrated. I'm also washing all my fruits and veggies really well. Most of what I buy is all organic. I'm trying to eat the foods that I didn't have a positive reaction to (according to my food panel) and I'm still reacting to everything. The test looks like it only tested about 25 different foods. I'm probably sensitive to a lot more than it says. I just don't know what to do anymore. I'm losing hope. Anyway, just needed to vent and was hoping that someone had some advice or ideas. Also, I was wondering if bare minerals makeup is safe to use. If not, what is? And are only certain brands of organic virgin coconut oil safe? I bought the Whole Foods brand and I'm wondering if it is ok. Thanks!
Deb A.
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Posted on Wednesday, February 24, 2010 - 8:10 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey, are you simmering the vegetables for a long time?...boiling at medium to high temps? This can create some free glutamate. Are you adding any broth or tomatoes? Are you taking any other supplements or vitamins in any form?
Tracey
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Posted on Wednesday, February 24, 2010 - 8:53 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Deb. I try to keep the temp between low and medium when making soup. The beans cook for about 45 minutes and the veggies about 30 min. No broth or tomatoes. I only put lentils, carrots, celery, pepper and turmeric in it this time. I think I reacted again last night from it, as I am more swollen today. No supplements. Only the probiotic and the GI revive and botanical tincture from my naturopath. I'm really not sure what to eat at this point. I feel that I react to everything. Any suggestions? Thank you.
Mariann
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Posted on Wednesday, February 24, 2010 - 11:45 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey you are one of the people that I was worried about when the board was down. When I make soup I eat it that night and freeze various sizes right away. Leftovers have always been a real problem for me. I did find that when I reheated in the micro, I had a problem. So now I only use it to do some defrosting, just to soften up food and then heat it in the old fasheioned way on the stove. I do much better that way. Now I am looking at your list of ingredients and I seem to remember that pepper can be a problem . Just season with Kosher salt and the organic ones, just in case. Is the probiotic delivered in a capsule, that is gelatin and not a good thing. Empty it and put it in organic applesauce. I would check to see what the ingredients are in the tincture. Keep us posted. Mariann
Tracey
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Posted on Wednesday, February 24, 2010 - 2:18 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Mariann. The probiotic is powder and so is the GI revive. The tincture is all natural plants that are extracted to make a liquid. Why can't you keep soup in the fridge? Can you keep any leftovers in the fridge? I am sensitive to navy beans, so I don't know if that means that I should stay away from all beans. Maybe I reacted to the lentils. I'm really not sure. This is so frustrating. Thanks for your help and being concerned about me.
kristy
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Posted on Wednesday, February 24, 2010 - 4:32 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey, It is the GI Revive. That stuff is bad news. I am sure that it would help support gut health if you weren't reacting to the ingredients (as would everyone on this board). I just looked up the ingredients and besides the obviously corny ingredients, all enzymes in the US are made by spraying a liquid onto maltodextrin (corn derivative) so that there are no enzymes that are safe. Is the probiotic from customprobiotics.com? Many others have lactic acid (corn) and maltodextrin....

What is the tincture? It could also have some harmful ingredients. Try removing them from your diet for a couple of days and see if it makes a difference - otherwise, I also have trouble with lentils although I am not sure why.
Mariann
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Posted on Wednesday, February 24, 2010 - 5:12 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey, I remember reading on this board that lentils may give some problems, I do OK with them however, so I'm not sure about that one, but I agree with Kristy on the supplements. Try a few days without them. When food is left in the fridge it begins to break down changing the composition. I know there is a more scientific way to describe it, but I can't recall how to do that. I just know that when I read about this happening I began to not eat leftovers and I do so much better. Is it a little pain in the neck, yes, but it is better than the migraines that I used to have all the time, the swelling eyes and joint aches to say nothing of the nausea. So in answer to your question, no I don't keep food for myself in the fridge that has been cooked, I cook it and either eat it or freeze it. It really does get easier with time and experience. I have grown to love cooking and experimenting. Today I made the most outrageously wonderful cookies. Ginger snaps with freshly grated organic ginger. They melted in your mouth. If anyone wants it I will post the recipe. Easy to make and fast. Keep at it Tracey I know that it is hard, but it is worth it to get rid of the irritating,debilitating, life stealing reactions. Mariann
Tracey
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Posted on Wednesday, February 24, 2010 - 8:40 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi. Thanks Kristy and Mariann. I will try not to reheat any food in the microwave anymore. I'm just not sure what I am reacting to at all. I can't find any consistency. The last time I made soup was without beans, but I had onions and cabbage in it. I also reacted to that as well.
I bought the probiotic from the naturopath's office. It is called HMF Super Powder Probiotic Supplement (Genestra brands). It contains Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium lactis, Fructooligosaccharides and Fructose. I'm not sure if all this is safe now that I'm thinking about it. The tincture contains all homeopathic herbs: silybum, taraxacum (whole), schisandra, ceanothus am., angelica sin and curcuma. The tincture is supposed to help the liver and also help with my edema and other symptoms.
I wish I knew what to eat that I don't react to. I am actually going to another allergist next week to get more tests done. I wish I knew what to eat that I don't react to. I'm sick of feeling like this everyday. Thanks again.
Kaye
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Posted on Thursday, February 25, 2010 - 8:09 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Marianne - I would love to try your ginger cookie recipe. I have been doing so good on the MSG/FGA free diet. I thought I would try adding in a multivitamin that I used to take and for the first few days, I thought I wasn't reacting to it. Then, last night, as I lay awake at 2:00 am, I realized that I was not sleeping at night anymore. Before going on the MSG free diet, I had lots of sleep problems. So, I will not be taking the multivitamins anymore. Has anyone else reported sleep problems as a reaction? By eating a "clean" diet, and adding only one new item at a time, it is easy to figure out if it is a new food/supplement that is causing a problem. Thanks again to all of you for helping us figure things out. Kaye
Kaye
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Posted on Thursday, February 25, 2010 - 8:31 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey - I am new to this so I hesitate to offer advice, but I noticed that you add tumeric to your soups. Sounds so good - but could that be what you are reacting to? Maybe you got a bad batch. One thing I have learned on this site is that we are all unique and react to different things and you just have to figure out what works for you.
And sometimes it can be the littlest thing. I am sad to report that I cannot drink the yummy ginger tea - even when I buy organic ginger. I loved it and tried it repeatedly and found that I got a headache every time I made it. But I can do some herbal teas, so I have to settle for that. I hope to try Marianne's ginger cookies and hopefully won't react to that. Hang in there and hopefully things will get better. Have you tried the basic diet from Deb's book?
Tracey
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Posted on Thursday, February 25, 2010 - 8:42 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Kaye. Thanks for the advice. I did try the basic diet from Deb's book and I still kept reacting. Then, I had a food panel sensitivity test done (blood test) and I found out that I was sensitive to over 17 different foods. All dairy, eggs, gluten, soybean, wheat, barley, rye, apple, orange, peach, almonds, peanuts, navy beans, garlic and also MSG (my naturopath thinks). I also think I'm sensitive to sulfites as well. I can't tell, because I am reacting to soo many different things on a daily basis. My symptoms have not gone away, so everyday is a reaction on top of another reaction. I can't seem to get a grasp on controlling my symptoms. The biggest is the facial and body swelling. I just keep gaining weight and retaining water and my whole body swells up because of it. I just have no idea what to eat anymore. I'm going to another allergist next week to see if they can do more food tests on me. The one I had only tested about 25 different foods, so we will see. Thanks for the support and help. : )
kristy
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Posted on Thursday, February 25, 2010 - 10:39 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, Please post the cookie recipe. I had not even considered ginger snaps because I had only ever tried the brick hard kind in the boxes. I bet fresh ginger snaps would be so good - just like the difference in ground ginger and fresh! Maybe I could post them on my blog? How is the honey ginger coming along?

Tracey, I think you need to be overly cautious in the beginning. I seem to remember being so frustrated...I tried so hard to eat a clean diet and still reacted every day. I think you are just super sensitive right now and you are not going to get a completely symptom-free day. Have you noticed your reactions intensity changing? I seem to remember reacting every day, but also reacting less each day, too. Since the meds are not life or death, I would cut them out for at least 3 or 4 days and see if it makes a difference. I wouldn't really bother with more tests for now. You sound like you could be reacting to natural compounds in foods like salicylates, oxalates, sulphites, etc. I think your immune system is just inflamed and all you can do is try to avoid the biggest triggers and eat a soothing, healing diet.

Kaye, I don't know if you read my info on the way that vitamins are made in the US, but they always contain maltodextrin (GMO corn derivative) no matter what. Even if they have no fillers added after the fact, they are made using GMO corn crap and sleep interruption is a common reaction to it. In fact, I can't drink vitamin D milk for the very same reason.
Tracey
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Posted on Thursday, February 25, 2010 - 3:16 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Kristy. I think the intensity has lessened a little, but not much. I have definately seen my face and body more swollen than this, but that was when I was eating all the bad foods that I was allergic to. Now, I am eating a clean diet and still reacting. As soon as I think it is getting better, I realize that it's not. I'm really starting to think that this isn't just food related. I have been to 6 doctors and they can't find anything wrong besides food allergies. But, I keep thinking that this is something bigger. My main problem is the facial and body swelling. I swell up like a balloon everywhere. It seems like most people on this board haven't really experienced the severe swelling that I have. My face, neck, hands, feet, ankles, stomach and everything swells up. Sorry, this is all just driving me crazy and I just feel hopeless. I really have no idea what this is anymore. If I felt better and my symptoms were improving, at least I would know that I'm on the right path and it would give me motivation. What do you think I should eat? Maybe I should stick to one or two foods and see what happens. If you don't mind me asking, what food allergies do you have and how did you figure it all out? Thanks again.
Mariann
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Posted on Thursday, February 25, 2010 - 4:23 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kaye scrap the multi vitamin for sure and just get your nutrients from real food. I hope you can eat the cookies. When I get the migraine, it frequently comes in the middle of the night usually between 1 and 3 a.m. As a rule I have trouble falling asleep on those nights that I wake with a headache. I wake with a start and have an overwhelming sense of dread in the pit of my stomach I get restless and nausea begins to set in, the pain in the head starts and my stomach blows up like I am 8 months pregnant, my eyes are almost closed with swelling. I am not a pretty site. Kaye you may be shy about posting, but you gave good advice. The best way to start out Tracey is to cook simple, simple, simple. I remember 3 years ago when I started this "clean" eating, I was getting sick on food I knew I had been able to eat and thought the ing. had changed. They had not, it was the diamond crystal salt that I was using, it had flowing agents in it. I now use only Sea Salt and am doing great. Then I had some more mystery headaches last fall. With the help of this group I weeded out toothpaste the soap I was using, changed contact lens solution and started washing the coating off of my prilosec. I am doing better still. Kristy I would love it if you posted the recipe for the ginger snaps on your blog they are really gingers moists. Tracey I would just stop putting any seasonings in the soup other than kosher salt, then go from there. Don't be in too much of a hurry to add new things right away. I am happy that you are feeling as if the reactions are a little less, that is a start. I can't wait for you to tell us that you have had a symptom free week and then 2 weeks and on and on. But we all get zapped now and then. Kristy got nailed with formerly safe hamburger recently and it sends us all back to where we started, right where you are right now. It is so frustrating, but get back on the horse and go on. We are rooting for you. Can you eat potatos, do not use any from Idaho and if you can get organic do it. Potatos can be used in soup to add bulk instead of grains. Can you use Quinoa, I make homemade tomato soup with Cento All Purpose crushed tomatos, celery and carrots. Cook the celery and carrots separately in salted water then puree them with an immersion blender or a reg. blender. Heat the tomatos a bit add the veg. and the water that they were cooked in all pureed. Then I add in quinoa for bulk and freeze containers. Do they have Earthbound organic carrots,celery and romaine lettuce at any of your markets? I live on these things. Keep at it Tracey and let us know how you are doing, we are pulling for you and soon you will be helping others like yourself to find safe food to eat. Just be simple, you will not starve to death on plain food or from eating the same things until you can add new ones in. I was so afraid of that, then I read in Deb's book that "the good news is you soon will be able to eat many wonderful foods, the bad news is, you will have to make it yourself." I paraphrased there, but that one line gave me hope. Keep reading her book over and over and you will see more each time. Be well Mariann
Mariann
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Posted on Thursday, February 25, 2010 - 4:43 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I think I wasn't clear on the quinoa thing. I cook that separately and freeze it in it's own little containers. When I defrost the soup I defrost it as well and add it to the soup as it heats up. I keep it separate so that I can add it to the top of salads too. Mariann
kristy
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Posted on Friday, February 26, 2010 - 3:53 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, I have been watching for the Ginger cookie recipe but if you have posted it, I have missed it. I bought some ginger today to try the syrup and I wanted to try the cookies, too. I figured all the ingredients were staples so I am hoping I have them all. Please post the recipe or let me know where it is posted if I missed it.

Tracey, I will answer your questions a little later when I have more time.

Kristy
Mariann
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Posted on Saturday, February 27, 2010 - 11:41 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Kristy, I thought I had posted the recipe. Maybe I didn't press the send button. So here it is again. I'm sorry for the delay. Now before I begin it calls for brown sugar, if you cannot use it just take cane sugar and add organic unsulfered molasses. That is what they do anyway and at least you can control it. 2 and 1/2 cups all purpose flour (I use Hodgkins mills organic white) 2 tsp. each baking soda, ground cinnamon and ground ginger. (I used a little more cinnamon and no ground ginger) 1/2 tsp. salt, 3/4 cup (1 and 1/2 sticks unsalted butter softened. (I used about a Tab. more and my butter was salted.) 1 cup packed dark brown sugar, 1 large egg, 1/4 cup molasses, 2 Tab. grated fresh ginger, 1/3 cup sugar for rolling cookies in.
Preheat over to 350 degrees. In a bowl, whisk flour, baking soda, ground cinnamon, ginger and salt. In another bowl, beat butter and brown sugar until well blended. Add egg, molasses, and fresh ginger: beat until combined. Beat in flour mixture until blended. Roll dough by rounded tablespoons into balls. Roll balls in granulated sugar and place 3 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until cookies flatten and crack. Cool on sheets 2 minutes. Remove to wire rack and cool completely Makes 24 cookies. Now I mess around with ingredients, but I followed the times and letting them sit for 2 minutes on the sheet before putting them on the rack. HOWEVER I double dare any of you to wait until they cool completely before tasting. Now the dough looks very dryish, I used my hand mixer to mix it all quite well, resist the urge to add more moisture and only cook them the prescribed time. They do crack nicely and grab those babies out- you want them to be moist and delicious. They stayed really soft and then I put them in a plastic storage container and they were still soft the next day. Well what was left of them. I hope you like them. A friend of mine uses a similar recipe, but adds lemon zest 1 Tab. she loves them too. I got the recipe from Redbook ages ago, it had been sitting in one of my 3 ring binders. I always think I need hard copies in case of a catastrophy and there is no internet. Happy eating Mariann
Mariann
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Posted on Saturday, February 27, 2010 - 11:51 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey I was just reading back to see if I could find my earlier posting of the ginger snap cookies, it wasn't there so I must not have clicked the post button. However I was reading over and saw the recipe I gave you for Tomato soup/ Tomato Quinoa soup. If you make it and puree in your regular blender, be very careful if you are putting hot liquid and veggies in there. Hold the cover down really good and don't fill too much, better still cool the food down a bit, because it can really sort of do a little explosion. You can just cool it or throw some ice cubes in to cool. But in any event be cautious. Got to run and do my moist wheat rolls from Debs book. I am having surgery soon and need to make sure I have safe food. Mariann
kristy
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Posted on Saturday, February 27, 2010 - 2:58 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, Thanks so much for the recipe. The kids and I are going to try them tonight. We have been on a blondie kick lately, but I thought cookies might be nice. I actually considered adding ginger to my blondie recipe, too.

Last night we had the best supper once I figured out that my dutch oven lid no longer fits tight. Anybody else ever try to cook rice without a tight fitting lid? It just doesn't work! I finally used aluminum foil to make a tight fit and an entire batch of rice was saved. I made a pot of spanish rice with taco meat and it was delicious. Here is the recipe:

Measure a bag of rice (mine was 5 cups) and measure enough beef broth to make double that amount (10 cups - add water to bring it up to desired amount if needed). I diced one whole onion, 4 red jalapeno peppers (sans seeds), one red bell pepper and two small cloves garlic. Saute in dutch oven using about 3 TBSP butter. Once sauteed, add rice, broth, two small cans tomato paste (kroger brand is pure), about 1/3 to 1/2 cup sugar, sea salt, paprika, cumin, oregano. Bring to a boil and then cover and cook on low for about 50 minutes. We also had some shredded roast that I made with homemade taco seasoning so I added that about 10 minutes before it was finished cooking. It was fabulous! I wish I had made some red, black or pinto beans to go with it. I did make a quick guacamole and served it with sour cream (Daisy full fat sour cream is corn-free). It was delicious for supper, but my daughter added shredded Kerrygold cheddar on top when she heated it up for lunch today and it was even better. :-)

Tracey, I want to second Mariann's warning. I wonder how many people have burned themselves (like I did) by filling up the blender too full. I actually always use my food processor for pureeing anything hot now because I am too nervous to use the blender.
kristy
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Posted on Saturday, February 27, 2010 - 4:23 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey, I did have the swelling and my children did too. Theirs was not as extensive, but their extremities were swollen. I still have swelling in my hands and neck when I get corned. I am allergic to corn and soy or I can't tolerate any GMOs or food additives, I am not sure which. I have never been tested for allergies but I know that I feel great as long as I don't ingest any forms of corn or soy. Until I figured this out, I thought I was allergic to vinegar, alcohol, dairy, eggs, wheat, tomatoes, potatoes, fruit, pork. Now I know that I was allergic to the corn that is hidden in those things.

I was undiagnosed for twenty years so I suffered increasing symptoms for all that time. By the time I figure it out, I was almost dead. I could hardly move because I was so sick and swollen and had so much joint and muscle pain. My upper body was so swollen that I could not even bend at the waist. Once I figured it out, my upper arms, neck, chest, stomach and back starting gradually going down. I am still overweight but I was gaining weight for that entire twenty years even though the list of foods that I could tolerate was shrinking and I had chronic diarrhea and malabsorption the whole time. I am trying to heal my digestive system using diet and natural methods now (although I have added wheat and brown rice back to my diet for financial reasons this last month).

Since corn is in everything, it was very hard for me to figure out and I might never have put it all together except that my kids starting showing the same symptoms that I had. As I got too sick to cook, my ex would fill the freezer with processed foods that the kids could fix for themselves. The sicker I got, the sicker they became. It suddenly occurred to me that food was killing us and I was determined to find out why. I did some research and tried the test diet on this site. I started feeling relief immediately and so did my kids. I was feeling better every day so I knew I was on the right track. I didn't get immediately well or without symptoms, but I did feel like I was no longer making it worse. Once we got to a plateau, we starting removing other things we reacted to and then we started the GAPS diet and I continued to do research on hidden food additives so we could avoid them.

Let me ask you a question. Do you have dental problems? I have always had dental problems no matter how careful I was with my teeth (some would say compulsive) and I have been reading about links to root canals and immune problems. Do you have any amalgam fillings or root canals? Did you rule out pillows, mattresses, etc. as a source of allergens? Did you stop taking the meds for a few days? Have you checked to see what your water company uses to treat your water? Are you using makeup, moisturizer, etc. that could be causing reactions?

If you want a really clean diet to try for a few days you can try the intro diet for GAPS. It is basically meat/bone broth with a few overcooked veggies.
Mariann
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Posted on Sunday, February 28, 2010 - 2:29 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kristy that dinner sounded delicious, I think it is important for new people here to see that they will get healthier and return to having a zest for good food again. There was a period of time, a few times, when I didn't want to eat, I was in fact afraid to eat. I still am so careful and still get zapped sometimes, but I so appreciate how good I feel and have gotten much more into the art of cooking. I paint and am a wood sculptor, but now I feel my art is more involved with food and it is a worthy cause. Thanks for the idea I will certainly try that. I did have some trouble with my rice last time, I will employ the foil next time. I know you appreciate fine cooking untensils, I just got a braiser in the porceline (spelling ?) clad cast iron. I now have a big dutch oven, a small one and the braiser, it is like a short dutch oven that will be great for stove top and oven. You can't beat the even way they cook. I keep scouring the discount stores until I find one marked, marked, marked down. Since I love all colors, I am not picky about that. One is red, one blue and this one is a strange green, but it'll work. It took a while to collect them. My kitchen looks like a carousel. We haven't heard from Emily, Amber, Melinda and Mike in a while, Are you guys OK? Mariann
kristy
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Posted on Monday, March 01, 2010 - 4:42 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, I wrote to Lodge to inquire about a replacement porcelain cast iron dutch oven. I am very unhappy that my 6-qt. pot is now warped. I use that thing at least twice a week and I loved the way it cooks. Who knew it was even a possibility that it would warp? I keep looking at Tuesday Morning for a marked down LeCreuset, but even marked down they are out of my reach. I keep dropping hints to my Mom about what a wonderful gift they would make for me, but so far no luck. Haha
Mariann
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Posted on Monday, March 01, 2010 - 9:24 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I hope your commercial messages get heard. I know how valuable that dutch oven is. I got A Tramontina brassiere for $29.00. Not top of the line, but good enough. The color was uneven in color on the glaze, but that doesn't bother me one whit. The small cobalt blue is great for a quick small recipe of rice or whatever That one is Cuisinart, but my favorite is the large 6 qt. one. I think that is Authentic Kitchen. That was a good price, but I can't remember what right now. I am definitely a bargain shopper though. It has earned it's weight in gold by keeping me well and in good food. Less meds, fewer lost days. I'll just enjoy that for now. Mariann
Tracey
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Posted on Monday, March 01, 2010 - 1:08 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Kristy. I'm going to try to stay positive and do this as best as I can. To answer your questions, no, I haven't had dental problems. I've had cavities when I was younger and sometimes I get them here and there, but nothing too bad. I'm still not sure about my pillows. They are cotton. How would I be able to tell if it was my pillows? I washed everything on my bed and also replaced all my air filters. I've been using all natural products for the most part. Soaps, shampoo, cleaning supplies, toothpaste, etc. I do still use makeup, but it is Bare minerals. I'm pretty sure that is safe. I use a brita filter for my water, so that should be safe too. I came across the book, "The false fat diet" by Dr. Haas. Has anyone tried this? He writes about this 21 day diet that is supposed to help people with food allergies. It includes an organic juice fast as well. Has anyone heard of the book "Eat right for your blood type?" I've heard really good things about both of them. I was thinking maybe they could offer me some extra help with all of this. I didn't really have a good weekend healthwise. Yesterday, my face and body blew up again and I felt weak, tired and achy all over. I keep praying for the day that I feel good again and can go back to my normal life. I'm thinking positive today though. Thanks again for all your help.
kristy
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Posted on Monday, March 01, 2010 - 2:31 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tracey, I think bare minerals contains cornstarch. I don't know how to tell if it is your pillows except by removing them to see if it caused improvement. I am not sure about the Brita water filter - I know I was using an activated carbon filter and it caused corn reactions. I am returning it to the company for my money back - I don't know why it didn't occur to me to ask before buying. Brita says their filters are made from coconut shells, but that doesn't meant there isn't corn in it. That one is easy to test.

I've never heard of the first book but have heard some mixed reviews of the second one. After reading the info on Amazon on the first diet, I think it sounds like a way to help you detect your food sensitivities. That would probably help, but you should be very cautious about juice fasts. If you have even the tiniest blood sugar regulation problems, a juice fast will cause you a lot of grief.

I know someone that swears by the blood type diet, but she is corn allergic and her blood type says she shouldn't eat corn. I know someone else that says that her blood type dictates that she should be eating all the foods that she is allergic to. So, who knows?
Kaye
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Posted on Wednesday, March 17, 2010 - 8:31 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Marianne - Your ginger cookies was the best ever! I have made it several times already. Thanks for posting it! Kaye
Mariann
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Posted on Wednesday, March 17, 2010 - 8:47 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I am so glad that you liked them. Kaye was it you that had trouble with the Ginger Tea? I'm glad the ginger cookies worked out. They are very popular here at Nana's house. Mariann
kristy
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Posted on Wednesday, March 17, 2010 - 6:01 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, I have still not tried the ginger cookies. We have not been eating any sweets lately but we intend to try them soon.
Kaye
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Posted on Thursday, March 18, 2010 - 7:33 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yes, Mariann - I am the one that had trouble with ginger tea--any suggestions? Kaye
Mariann
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Posted on Friday, March 19, 2010 - 6:03 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kaye I didn't have a suggestion but an interesting thing happened to me. I had the tea and I did fine the first time and then made the cookies and did fine, but the next time I did the tea I had a reaction. I couldn't think of anything else that I had eaten to cause a reaction so I am stumped. The ginger was organic too. Go figure. Mariann. Kristy I hope you like the cookies they really are a great recipe. Mariann again
Deb A.
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Posted on Saturday, March 20, 2010 - 9:24 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I missed something...what ginger cookies are you referring to? Recipe?
kristy
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Posted on Saturday, March 20, 2010 - 1:56 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, did you use the same honey? I have had reactions to some honey, even though they are raw. I am thinking that honey may be one of those problematic foods for corn allergic because the bees might find themselves in a GMO corn field. I am going to do more research on this.

Deb, here is a link to her recipe: http://www.msgmyth.com/discus/messages/4/2123.html#POST24729
firefly
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Posted on Saturday, March 20, 2010 - 4:49 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Deb A! Thanks for your help today! wink!

Can anyone point me in the right direction of what flour brands to begin trying out? I don't want to have to call every company, so if I could get some ideas on which ones work for everyone it would save me alot of phone time. Thank you
guruofmsg
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Posted on Saturday, March 20, 2010 - 9:39 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Arrowhead Mills (Unbleached white flour)

It can be found in Whole Foods.
It's hard to find a flour without Malted Barley Flour as an ingredient, but that one doesn't list it.
If you're looking for whole wheat flour, King Arthur Flour from Whole Foods also doesn't include Malted Barley Flour.

Also, please check out my article about the cover-up of hidden MSG and feel free to share it with anyone you wish: http://www.naturalnews.com/025066.html
kristy
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Posted on Saturday, March 20, 2010 - 11:21 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

firefly, if you have a Kroger handy, they have a store brand that is fantastic. Naturally Preferred organic unbleached flour has absolutely no additives and it better than the King Arthur IMHO.
firefly
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Posted on Sunday, March 21, 2010 - 1:11 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Have any of you tried the Pleasnt Hill Grains? Where you buy your non GMO grains and grind them yourself. Of course you would also have to purchase a grinder. But you would save money in the long run because of the bulk sized orders. I'm just wondering how safe the nitrogen sealed containers they come in would be? Any ideas? Here's the site www.pleasanthillgrain.com
Mariann
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Posted on Sunday, March 21, 2010 - 2:25 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Deb A. the recipe for the ginger cookies was one that I posted from I think Redbook mag. They are delicious and so moist. They call for fresh ground ginger root and dry ginger as well. It is similar to the one in the book, but not the same. I made ginger tea with the fresh ginger too and did OK, but then I did it again and had a reaction. So that was my dilema. Kristy it could have been the honey, I think I may have used sugar the first time now that I think of it. Thanks for the clue. It is local honey about 10 miles from where I live and they did say that they can't guarentee organic because the bees can move about. I am going to get some raw honey, I did see it at Whole foods. I think honey is one food that can have sulfites, am I right on that? Mariann
Mariann
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Posted on Sunday, March 21, 2010 - 2:28 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Firefly, I use Hodgkins Mills organic white unbleached flour and Hodgkins Mills organic graham flour. The graham flour makes the most wonderful moist wheat rolls with the recipe in Deb's book. Mariann. I get it at the super Wal Mart Store.
Deb A.
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Posted on Monday, March 22, 2010 - 7:37 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, I'm jealous. Our local super Walmart stopped selling the Hodgson's Mills white flour and now I can't find it. I'll try to find the recipe for the cookies here by doing a search.
Mariann
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Posted on Monday, March 22, 2010 - 8:51 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Deb Kristy left a link to the recipe that I posted in the last 3 days, if you want to check it out. If not I will be happy to re-post it. Mariann
Mariann
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Posted on Monday, March 22, 2010 - 9:10 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Deb, I just checked and Kristy posted it on March 10 under Help I have a question. You will loooovvve these cookies. One of my favorite rec. from your book is the moist wheat rolls, followed by Lemon Squares, the quick pumpkin pie, lemon ice, just yummy, Oh and the Best brownies ever, and on, and on, and on. The best nugget of enlightenment in your book as far as I am concerned is the line about "The good news is, you will soon be able to eat many delicious foods, the bad news is you will have to cook it yourself." I hope the quote is accurate verbally, but I know the message is. Deb that gave me a thread of Hope, and I climbed out of fear and depression and a feeling of defeat. I now grow so many foods, preserve, freeze, cook and experiment all the time. I eat more than I ever did, even goodies and baked treats, and I have lost over 40 pounds. I would never had thought that what I considered a curse and a burden could improve my life so much. There are no words to tell you how much your dedication has helped me and so many. Every time I get a chance I try to emulate what you have done to get out the word about this terrible blight on the people of the world. I am one of 8 children and after seeing my improvement it became apparent that 2 of my brothers and one of my sisters has this problem too. Different degrees, but non the less it is there. I am next to the youngest and I am more sensitive as is the brother that is only 2 years older than me. The others are between 20 years and 15 years older that I am, and one younger. It seems as if the degree of intensity got greater with time or perhaps we were born when this stuff hit the food market, 1944 and 42. My Mom cooked from scratch most of the time, we had a garden and she canned food. As time went on I think she began to use the pre-prepared foods, more canned and processed to save time and probably she was pretty tired of cooking by the time we came along. THANK YOU for what you do Deb and Mike. Mariann
Deb A.
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Posted on Monday, March 22, 2010 - 10:52 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, you are amazing! I can't tell you what hearing about your new life and better health does for me. I hope your sister and brothers listen to your suggestions and also start to reclaim their health. It was fun to read the quote...and it's still true...but it does get easier with time, doesn't. The recipes you mentioned are some of my very favorites, too. Thank you for taking the ball and running and also for working to spare others the pain you've experienced due to MSG. And thanks for telling me where I can find the cookies. Plan to make them with my granddaughter tomorrow.
Mariann
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Posted on Wednesday, March 24, 2010 - 5:38 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yes Deb, my siblings are taking better care of themselves and are improving too. One brother, who lives in Nevada, all the way across the country from me, didn't realize my food problem until a couple of years ago and he was so anxious to try it for himself. He has been in the service for years and then retired to Nevada, so he was away a lot. He has improved in so many ways. Thanks for them too. Mariann
bo'nana
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Posted on Saturday, May 01, 2010 - 10:29 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

wow... i just wanted to say, this entire thread has been AMAZING!
i am printing the whole thing out!!
(=
Deb A.
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Posted on Sunday, May 02, 2010 - 7:29 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, I didn't address what you mentioned about you and your brother being the most sensitive...yes, the correlation about being the children given more processed foods over the years than the older ones makes sense. MSG wasn't even used much until the forties. So most of your siblings went through much of their childhood years without it. The damage is slow and cumulative, so eventually, most of us will exhibit some symptoms over time.
Mariann
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Posted on Monday, May 03, 2010 - 6:48 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Deb yes I think so too. Since my earliest postings I have come to know so much more. As I have stated here, I read the postings sporadically for a year or so and then a little more often and finally each day or every few days. I finally started posting back in the fall of '09. I am doing better and better. I have lost another 4 pounds since then and the migraines are still decreasing. Only one in the month of April. A real accomplishment for me. I have been reading over the last threads too Bo'nana and realized that I have been feeling a little clouded the last few days. Wondering Why? Then I read the post about the bread and the amount I was eating, I think I haven't had much in the last few weeks, since I was recuperating from surgery. I pretty much ate pre-frozen meals of soups, pasta, more soups and just plain eggs. Hubby did a great job of feeding me and taking care. I think I need to reel in the amount of wheat rolls that I eat. So you see I still am learning, how easily we forget good stuff. It is always great to scroll above the new posts and see where they started. I always learn something. Mariann
Duchess
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Posted on Wednesday, June 16, 2010 - 4:33 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Apology to Kristy...I think I 'lectured' about food intolerances vs. allergies...your post above makes so much more sense now and especially after reading Deb. A's post about the naturopathic doctors. I was/am frustrated about still having reactions, trying to tie in commonalities, etc., etc. I know, nothing new, but anyhow I felt led to apologize to you. I have tied most of my reactions to sulfites and iron. Iron, imagine that? but the naturopath says I have a potato intolerance, seafood intolerance which outs any kind of organism that lives in water and a fruit/sugar combination of I can eat fruit or sugar but not together and not within eight hours of each other. I am doing better now, but still have reactions like to unrefined coconut oil which is high in sulfites from what I understand...and trying to find a brand of unenriched flour, at least on this side of the mountain in WA, is impossible. I did find the Gold Medal Organic and am able to use it, just not every day....so I still don't really know...just too knew to this aspect if it is a true food intolerance of 'your anecstors didn't eat these food and so you don't have the enzymes, or if it a MSG reaction...
kristy
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Posted on Sunday, June 20, 2010 - 11:11 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Duchess, I don't know what is going on with the message board, but I didn't see this post until today and I have a feeling this isn't where you posted it. No need to apologize. This whole subject of food intolerances and allergies is complicated and not understood even by the "experts".

For the unrefined coconut oil, I use tropicaltraditions.com gold label organic because I know it is safe from corny additives. Some of the others can be contaminated by the extraction process and I am not sure which kinds use what extraction method. So, even though the TT one is expensive, I use it every time because of the low-tech way it is harvested and pressed and it has proven corn-free for us.

For the flour, you can order from King Arthur flour website if you can't find any local. My local Kroger (Fred Meyer, Fry's, King Soopers, Smith's, Dillons, QFC and City Market are also owned by Kroger but I'm not sure that they carry the brand) carries an organic wheat flour called Naturally Preferred and it is just organic wheat with no additives at all. In fact, I use that brand for pasta and butter and a lot of other things.
ali
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Posted on Monday, June 21, 2010 - 12:33 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kirsty, s few days ago you posted to me about arrow root, i saw the post on the search but when i click it takes me somewhere completely different???? So just to say i wasnt ignoring you, i just cant find the post. gremlims at play ;-) Ali
Deb A.
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Posted on Wednesday, April 06, 2011 - 6:52 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Sorry, guys. We don't know what has happened with this board. When we post, it sometimes goes under another heading or just doesn't show at all. Mike is trying to figure this out. Please hang in there. We may have to redo the entire thing!
Stacey
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Posted on Tuesday, July 26, 2011 - 11:28 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Amber0126 - Hoping you read this... You are in my neck of the woods mentioning Nice Farms Creamery which has bad ingredients, LOL. Anyway, hoping you read this... Looking for more choices for clean food :-) Oh and I have to say I totally agree with Deb on the homeopathic doctors comment but I'll throw in most alternative doctors as well as mainstream. So sad how desperate we become trying to figure it all out... :-( One would think doctors of any type would have some inkling... Pipe dream I suppose :-)
Cathy218
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Posted on Saturday, June 23, 2012 - 11:45 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I totally understand my MSG connection. Msg causes me hives, numbness in face and tongue...vision issues etc. I rarely get any reactions. It took a while but I got it.

I still have muscle spasms and some of
You have stated that sulfites causes your muscle pain. I found that high doses of magnesium help the spasms. But can't figure out what keeps
Bringing them back. We're talking severe spasm that feels like inflammation in my back and neck which pulls my back out. And sinus inflammation.
I just ate org apple, org pear and org carrot juice juiced fresh at our farmers market Nd muscles seized up in back and neck. Ideas??!!? Also caused migraine and nasal stuffiness. It's been five years since sudden onset.
Thanks in advance.

I had this muscle reaction to smartwater, Dasani water and a Meyers Cocktail push infusion...over the past five years...these are three things that definately caused the muscle spasm. Along with the juice above....other times I can't narrow it down because more than one thing was eaten at once.

Help!
evelyn
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Posted on Saturday, June 30, 2012 - 7:21 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I just posted elsewhere, Cathy - but have you tired taurine? Taurine counters glutamate, balances electrolytes and if I don't take it, I continue to have muscle spasms, even on the cleanest diet I can manage.
Di
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Posted on Saturday, June 30, 2012 - 9:54 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Cathy218, Unfortunately, it often takes years to figure out exactly what is the trigger(s). Are you still bothered with tinnitus or dizziness? I went back and reread some of your posts and I wonder if you may be sensitive (or even allergic) to several different things. One may not even be food. Have you ever thought about chemicals - looking at your reaction to bottled water and Meyers Cocktail push infushion (altho I'm not sure what that is), perhaps plastics and other substances i.e. filtering agents, etc may have an effect. I also reread the bit about allergy vs. toxic chemical reaction: "In an allergy reaction the chemical exposure just acts as a trigger, it is not the bullet. In a toxic chemical reaction, the chemical exposure is the bullet." Sometimes I think we may have both going on. Anyway, I wish you the strength and fortitude to continue closely monitoring your intake/exposure and eventually I'm sure you will figure out what is causing you all the problems. I'm sorry you are having to deal with this, stay strong and keep us updated.
sara
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Posted on Saturday, June 30, 2012 - 12:39 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

it could even be the cleaners for the plastics - some kind of coating to make sure the plastic are safe for use - well safe for most but not all

there might be a similar disinfectant type product used by the juice machine

I get muscle spasms in my ankles from large doses of oxalate it seems - magnesium oil topically as well as magnesium orally help - the juice combo would be a good dose of oxalate - all depends on how much of each and what variety of carrots but the water wouldn't have any oxalate in them which makes me more suspicious of a chemical reaction to cleaner / disinfectant or the like
ali
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Posted on Tuesday, July 03, 2012 - 8:21 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

This post may have just solved something of a mystery for me. Ive recently, just the last two weeks or so, been suffering dizziness. Not total out and out dizzy, more just a fuzzy, slight nauseous feeling that has been coming and going. Ive not started to eat anything different. Im pretty rigid in what i have in the house. But the one thing that has changed is my water source. I normally get free water from a friends well. But our supermarket has just had a filter machine fitted. Its inexpensive to fill a five litre drum. Using this would coincide with the start of this dizzy feeling. Ill have to ring the company and find out exactly what filter they are using and the composition of the water. I hadnt considered it could be the filter or filtering agent.
sara
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Posted on Tuesday, July 03, 2012 - 9:29 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I react to charcoal filtered water. I drink almost exclusively distilled and I took the charcoal filter out of the line for it. I react with lots of acidic stomach from too much poorly filtered water.

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