The good news is that I have lost the easiest 10+ pounds ever! More about this at the end of this post. The rest of the news is what it is. Please forgive my mini medical history, but it is part of the story: As a baby I had eczema, as an adult I had hay fever and a regular relationship with my allergist. I had a few years of allergy shots, or immunotherapy which took care of my allergies to sage, ragweed, kochia, house dust and grass. A great supplement program took care of my 30 year history of migraines (which my allergist said were allergy based)…Odd symptoms, some allergy-like made me finally, a couple of months ago, decide to call the allergy department of the Rapid City Medical Center. I was told about IgG food allergy or food sensitivity testing. The lab drew a couple vials of blood and sent it out to ImmunoLabs where my blood was tested for 154 foods. 20 food sensitivities is considered high. I reacted to
37 foods! When you have allergies your little body can be oversensitive to ordinary foods or environmental substances like dust and pollens. These harmless, but perceived invaders cause an overactive immune system to launch an attack creating antibodies. Some antibodies that are created after an exposure to say, West Nile Virus or the measles, are permanent and help keep you from ever getting West Nile or the measles again. But IgG antibodies from food will hopefully only last in your blood from 3 to 6 months. The trick is to avoid eating any bit of the offending food and eating only from the rest of the 154 foods that were tested as safe. And, the non-reactive foods that you will be eating are put on a 4 day rotation diet. Spacing 3 days between foods allows your body time to eliminate traces of that particular food and gives your body time to cool inflammation and prevent the development of new sensitivities. The following are the “healthy” foods that I reacted to in a non-healthy way:
Tomatoes, Potatoes, Red Peppers and Cayenne Pepper. If you are reactive to more than 2 foods from the same food family, in this case, nightshade, you need to be careful with the rest of that food family. I was ok, with caution, to eggplant and green peppers.
Winter Squash, Zucchini and Watermelon. Again I reacted to more than 2 members of the cucurbit family. I was ok for Cantaloupe with caution. These are Sunshine Squash. I never did get to taste them. I made a beautiful fall squash table decoration and gave fruit away to friends and family.
Butternut, Delicata and Sunshine Squash. Now here comes the foods I thought I would most miss.
Wheat and Corn, which includes corn starch, corn syrup and baking powder. Also Buckwheat and Rye. For years my favorite breakfast was homemade bread, peanut butter and blackberry jam. So add to my forbidden foods: Peanuts, Blackberries and Bakers Yeast. One of my first recipes added to this blog was capturing sourdough yeast from grapes and
making of this bread . I am not gluten sensitive or celiac. But the gluten-free breads, which are wheat free, will have corn starch or potato starch or eggs or milk, all no-no foods.
Cow’s Milk, Cheese (casein) Pineapple, Vanilla, Egg Whites, Egg Yolks, and Lemon. These are some of the ingredients in this Low-Fat Pineapple Cheesecake.
Recipe Other problem foods: Almonds which were my favorite snack, Alfalfa which was in a “green juice” that I would take on days when I missed salads and greens. More foods: Kidney and Navy Beans, Cherries, Dates, Garlic, Ginger, Malt, Brazil Nuts, Oranges, Parsley, Safflower, Sage Dill Seed, Brewers Yeast (no beer or wine) and no Spinach!
The Good News – Results and WhyStudies show that IgG food sensitivities contribute to the development of obesity, insulin resistance, diabetes.
Check it out! Research is showing that many overweight people suffer from food allergies. This link connects to
ImmunoLabs and their page detailing some of the relationship between overweight and food sensitivities.
I’ve lost over 10 pounds by finding new favorite foods. I’m weighing what I weighed about 15 years ago. My allergy symptoms are gone and my blood pressure which was about 114/72 is now 105/58 – Wow! what’s with that? It’s good.
So what do I eat? I admit, finding what I could eat on a rotating basis was a learning experience. But, it is becoming second nature. I am planning to tell you more of this story and post for you allergy-free recipes.
Tomatoes, Potatoes, Red Peppers and Cayenne Pepper. If you are reactive to more than 2 foods from the same food family, in this case, nightshade, you need to be careful with the rest of that food family. I was ok, with caution, to eggplant and green peppers.
Winter Squash, Zucchini and Watermelon. Again I reacted to more than 2 members of the cucurbit family. I was ok for Cantaloupe with caution. These are Sunshine Squash. I never did get to taste them. I made a beautiful fall squash table decoration and gave fruit away to friends and family.
Butternut, Delicata and Sunshine Squash. Now here comes the foods I thought I would most miss.
Wheat and Corn, which includes corn starch, corn syrup and baking powder. Also Buckwheat and Rye. For years my favorite breakfast was homemade bread, peanut butter and blackberry jam. So add to my forbidden foods: Peanuts, Blackberries and Bakers Yeast. One of my first recipes added to this blog was capturing sourdough yeast from grapes and making of this bread . I am not gluten sensitive or celiac. But the gluten-free breads, which are wheat free, will have corn starch or potato starch or eggs or milk, all no-no foods.
Cow’s Milk, Cheese (casein) Pineapple, Vanilla, Egg Whites, Egg Yolks, and Lemon. These are some of the ingredients in this Low-Fat Pineapple Cheesecake. Recipe
Other problem foods: Almonds which were my favorite snack, Alfalfa which was in a “green juice” that I would take on days when I missed salads and greens. More foods: Kidney and Navy Beans, Cherries, Dates, Garlic, Ginger, Malt, Brazil Nuts, Oranges, Parsley, Safflower, Sage Dill Seed, Brewers Yeast (no beer or wine) and no Spinach!
The Good News – Results and Why
Studies show that IgG food sensitivities contribute to the development of obesity, insulin resistance, diabetes. Check it out!
Research is showing that many overweight people suffer from food allergies. This link connects to ImmunoLabs and their page detailing some of the relationship between overweight and food sensitivities.
I’ve lost over 10 pounds by finding new favorite foods. I’m weighing what I weighed about 15 years ago. My allergy symptoms are gone and my blood pressure which was about 114/72 is now 105/58 – Wow! what’s with that? It’s good.
So what do I eat? I admit, finding what I could eat on a rotating basis was a learning experience. But, it is becoming second nature. I am planning to tell you more of this story and post for you allergy-free recipes.