Help, What Am I Reacting To?

[Minstinguette]

I am hoping some of you can help me understand what I am reacting to. I have been having mild reactions on and off after in the last two weeks. I get the usual migraine and feel very sleepy and foggy. I have been trying to identify the culprit but I no luck so far. I get these reactions after eating breakfast and figured it has to be one or several of theses:

 

Justin's almond butter

Bob's Red Mill flax seed

Bob's Red Mill chia seeds

Let's do Organic shredded coconut

Larabar Jocalat hazelnut

 

I stopped eating the Jocalat bars thinking it was that, but I kept having reactions. I am confused because  I have been able to have the other ingredients with no problem on other occasions in the past.

 

I react to gluten, corn and dairy. I feel like this is more of a corn reaction but I am not sure. 

 

Any ideas?

 

[notme]

any of that stuff have soy in it?  soy gets me if i eat too much of it and that's kind of the reaction i have.  i used to think i was getting glutened but it goes away sooner.

[Minstinguette]

Thanks notme! No, no soy in any of these things. I know what you mean about soy too, I get the same reaction to soy milk (tamari doesn't seem to bother me though). 

[pricklypear1971]

Remove all possible offenders for a few weeks. Add each one back one at a time. Watch what happens.

[dilettantesteph]

Remove all possible offenders for a few weeks. Add each one back one at a time. Watch what happens.

 

That's what I was going to say.  That works best for me.  You can drive yourself crazy trying to compare your reactions to the reactions of others.  This takes diligence but works.

[Minstinguette]

Thank you both for your advice. I just wanted to post an update. I found out that I react to some of Bob's Red Mill gluten free flours. I'm thinking gluten or corn cross-contamination. I react strongly to corn, so that might be it. Now I need to find a safer brand, or make my own...

[dilettantesteph]

Do you know if you react to oats?  I reacted to BRM too, and I talked to them about it.  At that time, they processed their gluten-free oats in the same facility as all the other gluten-free items.  Or, of course corn.  That's a difficult one, I hear.