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AnnJay

Now Mushrooms, Too? Or Just Corn Again?

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I recently made a delicious meatloaf with a gravy made of puréed vegetables and coconut milk. There were lots of mushrooms in the dish. I got so sick! After a day I had a little more just to make sure this was the dish that got me. Yes. So that extra meatloaf I made to freeze for later had to go to the garbage. So sad. I have been eating mushrooms without problems until then.

My intolerances include gluten, soy, corn, dairy, tomatoes, peppers, and chocolate. Now mushrooms, too!

Corn is the hardest to avoid. I just learned about the corn in iodized salt, which might explain the constant sick stomach. And I am wondering if there is a corn connection with the mushrooms or if it really is mushrooms. Anyone here know if there is corn-mushroom connection?

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I'm going to sound like a broken record, but "rotation, rotation, rotation!"  If you have food allergies/intolerance or you even suspect them, you need to 1) calm down the inflammation and 2) prevent new allergies from developing.  Start a four day rotational diet (surf the web for more detailed information).  Avoid all the foods you KNOW or have tested to show you have an allergy.  You may or may not be able to introduce those foods back into your diet later.  

 

Good luck!  

 

P.S.  Reactions to mushrooms (I once tested very high for mushrooms) can often indicate fungal problems like candida.  

 

 

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