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Corinne D.

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knitty kitty Grand Master

Corinne, 

Histamine causes the adrenal glands to release adrenaline, it's the same adrenaline that's released in the fight or flight response.  Adrenaline counters the  histamine.  Eventually the adrenal glands can't keep up and become fatigued, and then things go downhill from there.  

I rather doubt you'll get scurvy in three days.  Not taking the Vitamin C is just a suggestion to see if one thing will make a difference.  You've said you haven't changed anything since you lost fish weeks ago.  I'm just thinking the culprit is still in something you're currently consuming. 

https://www.livestrong.com/article/443976-allergic-reactions-to-excessive-vitamin-c/

Read the section on "Overdose of Vitamin C."  

Best wishes, 

Knitty Kitty


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Corinne D. Contributor

knitty kitty, in February, when I stopped tolerating some of my vitamins and my medication, I took them all out for a week, then reintroduced them one by one. Vitamin C caused no issues, I only reacted to the steroids and the vitamins with fillers. But I can repeat the experiment, no problem, and will report next week. As a side note, I take 250mg of vitamin C daily, hardly an amount to overdose on.

knitty kitty Grand Master

Hi, Corinne,

Brave girl!  Cheers to you!  Thanks for trying my suggestion.  For a week then, no Vitamin C.  Everything else keep the same.

The RDA for Vitamin C is between 75 and 120 mg per day, depending on age and sex.  So, while still not a large amount, it's still more than required and you've been taking it a while.  Let's see what happens.  You might want to keep a food/mood/poo'd journal to track any changes.  I hope you start feeling better!  I will be looking forward to the results.

 

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
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    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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