Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts


Advanced Members
  • Content count

  • Joined

  • Last visited

Community Reputation

8 Neutral

About stri8ed

  • Rank
    Community Member

Profile Information

  • Gender
  1. Hi. What I ended up doing was as follows: I Began a 4 day rotation diet, with an emphasis on keeping the protein content low. More specifically, For each food on the rotation diet, I limited the protein content to 15 - 20 grams (See here for why). As it turned out, I was still reacting to some of the foods on my rotation diet. But since I was rotating my foods, and thus not experiencing symptoms constantly, I was able to better identify which foods specifically where triggering the symptoms and remove them. The basic approach was this: Identify which foods you are currently reacting to, and eliminate them from your diet. Using new foods which you can still tolerate, begin a four day rotation diet. The purpose of this to prevent further sensitivities from developing to the new foods you are eating. Once the symptoms have receded for a while, and you are not reacting to the foods in your diet, you can discontinue the rotation diet, while still avoiding the foods that you previously reacted to. Over time, by avoiding the problematic foods for long enough, eventually the immune system will "forget" them, and you will be able to tolerate them again. In my case this took 1-2 years of avoidance. That's what worked for me. Back then I thought I may never be able to eat many foods again. But I was pleasantly surprised to discover that after a long period of avoidance, I can now tolerate those foods again. Though I still avoid gluten, since I suspect that's what caused the initial problems. For reference, here are the symptoms I would experience after reacting to a food: Brain Fog Sweating Muscle Twitching Blurred vision Burping/bloating & stomach pain. Sinus pressure. Intense irritation & depression.
  2. If you are referring to non IGE-mediated food sensitivities, there are currently no tests available which can guarantee correct results. The validity of IGG tests as a measure of tolerance is questionable at best. Unfortunately, the only way to know for certain how you respond to those foods, is by eating them.
  3. Leaky Gut aka intestinal hyperpermeability, is very much a real condition, and there are existing scientifically credible tests to measure the degree of permeability. (see lactulose-mannitol test). Now whether or not various conditions are caused by this, is an entirely different question. While an IV based elemental diet might help identify the GI as the culprit, it's both costly and not sustainable. So I fail to see what is gained. You can just as well do a water fast, and reach the same conclusions.
  4. It may seem overwhelming at first, but like all things, once you do it for long enough it becomes second nature. More importantly, if it works, then it is well worth the effort. I did the rotation diet for a year or so. It took some time for me to get it right, as I still had to identify all the foods I already had problems with, so I could exclude them from the diet. The rotation diet actually helped me identify problematic foods. It seems by not eating the food trigger every day, the symptoms became more acute when I did consume it. Currently, I can eat any of the foods I was previously intolerant to, without experiencing a reaction. It's very possible I could have done the rotation diet for a shorter period of time, with the same results, but there is no way to know. If are are overwhelmed at the prospect of maintaining such a diet, why not implement it for a few weeks as an experiment, and see it helps prevent developing intolerances to further foods.
  5. Been there before. What I found is, identifying and avoiding problematic foods is not enough, as you may start developing sensitivities to the new foods. You need to get the core of the issue: A hyper-permeable (or leaky) gut allows non-fully digested food parts into the bloodstream. These food-parts are large enough to stimulate the immune system, which then may become "sensitized" to them. So as you can see, given a leaky gut, any arbitrary food may over time become problematic. The solution that worked for me is implementing a 4 day rotation diet. It seems there is a certain threshold of antigens which the immune system will tolerate before sensitization occurs. So the idea behind a rotation diet, would be to keep the antigen concentrations for a given food below that threshold. Here is an image I copied out of an immunology book, which seems to relate nicely: In my case, I was doing a 4 day rotation diet to avoid developing further sensitivities, and In spite of this, I had developed new sensitivities (primarily to high protein foods). I found what worked for me, is limiting the protein content to 15 - 20 grams, of a given food, on a 4 day rotation. This makes sense when you consider the immune system is primarily stimulated by proteins. Though I suspect for most people, this additional restriction may not be necessary. In my experience, and many others, once you can identify and avoid all the foods you are sensitive to (and prevent new sensitivities), after some time (months/years) you will be able to eat those foods again, with no reaction.
  6. Yes, it is a blood test. However, the basis for using IGG levels as a means for diagnosing food-intolerance's has not been scientifically proven. So you average doctor may be uninterested in, or not familiar with the test. I agree with StephanieL, in that the only reliable way to determine a food-intolerance is by eliminated the food for a few weeks, and then reintroducing it, and observing how you respond. Here is a quote taken from Genova-Diagnostics, a leading provider of the IGG tests: It seems more likely IGG levels simply reflect the contents of your diet, not which foods you are intolerant to. Though, if one has a leaky gut, its quite likely they will have developed intolerance's to many of the foods they are currently eating. This is probably why some people find the test to be "effective".
  7. Yes, it does. I have multiple food sensitivities, including dairy. One of my worst symptoms is depression & mood swings. For me, it usually comes on around 15 minutes after consuming the food, along with muscle-twitching, rapid heart-rate, and overall feelings of "agitation". The best way to find out if dairy is affecting you negatively, is to avoid it for a period of time (few weeks), and then reintroduce it, and observe how you respond to it.
  8. Hi. Having high IGG for a particular food is not a definitive marker of intolerance/allergy. One can have have super high levels toward a food, and still tolerate it just fine. I think its best to look at the test results as a "hint" as to what might be triggering your symptoms. Personally, I would start by avoiding all the positive foods (if possible), and slowly reintroduce the foods one at a time, while carefully observing for negative reactions. I would also consider starting a rotation diet with your new foods, to prevent developing intolerance to them. Doing so has been very helpful in my experience. The reason you are having a hard time finding concrete answers for whats considered high etc.., is because the science behind the method (IGG food allergies) is still lacking, hence the idea to look at it as a "hint".
  9. I had the same issue. I was doing a 4 day rotation diet to avoid developing further sensitivities, and In spite of this, I had developed new sensitivities (primarily to high protein foods). I found what worked for me, is limiting the protein content to 15 - 20 grams, of a given food, on a 4 day rotation. This makes sense when you consider the theory behind "leaky gut". As we know, allergies are developed against proteins, so naturally, the more protein antigens that pass through a hyper-permeable GI tract, the more likely an immune response will develop. It seems there is a certain threshold of antigens which the immune system will tolerate before sensitization occurs. So the idea behind a rotation diet, would be to keep the antigen concentrations for a given food below that threshold. Here is an image I copied out of an immunology book, which seems to relate nicely: Also, Its been shown that following an allergic reaction in the GI tract, the intestines become more permeable (leaky). I can say for certain in my experience, I am more prone to developing further sensitivities soon after I have a big reaction (by eating a big portion of a food I am sensitive to). So that's something to keep in mind.
  10. More and more, I am becoming convinced that these "food sensitivities" are indeed a local IGE sensitization in the GI tract. Consider the case of the nasal mucosa: Its estimated that over 40% of people thought to have "nonallergic rhinitis", actually have local allergic rhinitis (IGE mediated). Why should we assume the GI mucosa is that different? Its already been proven that IGE can be produced locally in the GI tract, so its more a question of just how prevalent it is. Now considering the vast array of "non-allergic" (yet food/antigen-triggered) inflammatory conditions of the GI tract, I would suspect the rate to be at least 40% if not higher. I have brought this up with a few doctors (one of them a leading gastroenterologist), and they are all in agreement that local allergy of the GI is a real thing. The problem is, unlike rhinitis where you can easily and objectively test for allergic sensitization, there is no easy way of doing so in the GI tract. Additionally, with all the quackery surrounding the topic of "food sensitivities/intolerance", doctors & researchers are less keen on touching this stuff.
  11. If you suspect it may be a food sensitivity, there is a very simple way to find out. Try an elimination diet for a few weeks, and see how your son responds. If the symptoms subside, then its clearly a food triggering them.
  12. I have never heard of that before. Where did you purchase it from? Thus far, Ketotifen has failed me, and cromolyn is a bit of mixed bag. It does seem to partially relieve all my symptoms (which indicates my reactions stem from the GI tract), however I seem to react to it slightly, which gives me additional symptoms, and probably inhibits its full absorption and effectiveness. I am very interested in FAHF-2. The more I read about it, the more promising it seems. I may consider seeing Dr Li in her private practice in NY, and trying to get her to provide me with the formula, as it it may well take years until its on the market. As I mentioned earlier, even after eliminating all my dozens of sensitivities/allergens from my diet, I still experience symptoms after eating. Hence, I really need something to work, simply so I can function properly on a day to day basis.
  13. Yes, there are. My doctor (in Chicago) prescribed it for me, though I had to explicitly ask him to, as he was not very familiar with it. Given that Ketotifen has a proven efficacy in the treatment of food allergies, I see no reason why a doctor would not be willing prescribe it. Unfortunately for me, I did not tolerate Ketotifen well, so I dropped it after a few weeks. I still have tons left over. Right now im experimenting with different doses of Cromolyn, to try and get a working situation. I seem to have a similar situation like yourself, where I have dozens of food allergies (almost immediate onset), which don't show up in prick-tests. I have been able to prevent new allergies by following a low-protein rotation diet, however I have become so sensitive to even traces of any of my existing allergens, that I pretty much have reactions (albeit milder) after eating any meals. I have an appointment soon with an expert immunologist, and I am hoping he can bring some new ideas to the table. Something I have been reading up on recently is xolair (Omalizumab). Its essentially an injectable antibody that binds to the IGE antibodies in human serum, thus preventing those antibodies from binding to mast cells, which in turn leads to diminished allergic reactions. It has some pretty impressive results in clinical studies, though it has most been mostly used for asthmatics. Interestingly, it has been proven to be effective in cases where the immune problems where not IGE mediated. The downside is, the treatment is crazy expensive, and relatively new, and not much studies have been done with food allergies.
  14. I am currently experimenting with mast-cell stabilizers (ketotifen, and cromolyn), so I will soon update this thread with results. It seems they are a highly underrated tool for managing multiple food allergies, and preventing new allergies from developing.
  15. Well I finally got the prescription, and tried ordering it from Americas Compounding Center, but apparently they wont ship to my state (Illinois) due to some licensing issues. Does anyone know any other good compounding pharmacies that are super careful about allergens?