Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Help With Elimination Diet...


carsie252

Recommended Posts

carsie252 Newbie

I have a severely leaky gut since contracting giardia 15 months ago, and still get terrible food intolerance symptoms, mostly GI, CNS related. Did a YorkTest. Came back with 30-odd foods....

All GRAINS (including rare ones)

DAIRY

All NUTS/SEEDS

LEGUMES/BEANS/SOY

EGGS

BEEF, PORK

and a few vegys/fruits.

I would like to do an elimination diet to sort out a permanent eating plan but I just don't know which foods to start with, as I already eat a lot of the commonly hypo-allergenic foods, and many of the foods down on the safe list I eat every day (such as various fruits/veg), others are common allergens - yeast/mushrooms. I tend to eat fresh foods in season, so should I start with out-of-season/exotic fruits/veg? How do I use the YorkTest as a basis for an E.D.? It just seems so restrictive to use as a full time diet, but I am stuck as where to start on the ED.

Any advice would be greatly appreciated.

Rich.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



AliB Enthusiast

Hi Rich. Welcome to the Forum.

There are several different elimination diets around - the Failsafe Diet is one. Quite a few of us on here who have similar food intolerance issues are following the Specific Carbohydrate Diet (SCD) and gaining good results.

As it seems that as quite a lot of the foods you are having problems with are not consumed on the SCD anyway it may be worth considering as an option.

Although some foods that you can't cope with at the moment, like eggs, nuts and seeds are 'legal' SCD foods those almost certainly would need to be avoided at least for a while until the gut starts to heal. I had issues with quite a lot of foods when I started - there was little I could eat - including eggs, but after a few weeks I was able to reintroduce them ok, as long as they were well cooked.

You may be able find more about the Failsafe Diet by Googling it, and if you wish to know more about the SCD, the official website is 'breaking the vicious cycle'. 'Pecanbread' is another good site - it is designed for kids and adults with Autism/ASD but the SCD information is very useful for anyone with health issues that may respond to the diet.

The SCD works for those who respond by removing all grains, starches, sugar and most dairy and concentrating on good, wholesome and preferably organic if you can get it (and afford it!) meat, fish, poultry, veg, fruit, nuts, honey and home-made live yogurt for probiotic support which is essential to help restore the decimated gut flora.

There is an SCD thread on this section that you are welcome to read (if you have the time - we are up to 77 pages and still counting!) and post on. There is also an SCD recipe thread in the Recipes section.

Many of us can sympathise with your situation. We've been there too!

Ali.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,731
    • Most Online (within 30 mins)
      7,748

    synjadanynja
    Newest Member
    synjadanynja
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      @Steve-n-Portland, there is a difference in the requirements to use the label "Gluten Free" and the label "Certified Gluten Free". "Gluten Free" is governed by FDA regulations and has a ceiling of 20 ppm. "Certified Gluten Free" is a labeling convention used by the GFCO, an independent international third party certifying group that uses 10 ppm as its standard.
    • trents
      We have had numerous reports from forum participants experiencing gluten reactions from Trader Joe "gluten-free" products. It seems it's not a good place for the celiac/gluten sensitive community to shop.
    • Steve-n-Portland
      Also, a class action lawsuit was launched in 2024 against Trader Joe's re: their " gluten free" everything bagels. They tested at 269ppm. (Personally, I am not sure they will win. The FDA says that the *ingredients* have to be less than 20ppm for a company to label something "gluten-free."  In order to be certified as gluten-free by the GFCO, the *final product* needs to be less than 20ppm. That said, the lawsuit is arguing that most people read that label and assume the final product is safe for people with celiac. Thus, many people were made sick. And being sick can have costly consequences in regard to work or school, depending when one becomes ill.)
    • Steve-n-Portland
      Correction: My previous post refers to hickory products when I actually meant bakery products.
    • Steve-n-Portland
      Trader Joe's "gluten-free" hickory products are definitely not celiac safe. Their own website used to have a sidebar acknowledging this. Trader Joe's contracts out for their products, or obtains products elsewhere and puts their brand on it. Is Trader Joe's acknowledges, the facilities in which their products are made may change without notice, and ingredients or sources for ingredients may change without notice. Every time I tried Trader Joe's "gluten-free" muffins, breads, tortillas, etc, I had a reaction. The worst reactions were from the muffins (which are about 440 cals apiece, btw). 
×
×
  • Create New...