Variety Of Intolerances

[mushroom]

The more I read, the more I become convinced that practically the only thing we all have in common is our intolerance of gluten (and some have found that that is not even their problem. But let's accept for the moment that we are all gluten intolerant.

Is there any other form of sustenance, other than water (and I am assuming here that no one is intolerant of water ) that we can all consume? We cannot say this for so many things: dairy, soy, corn, nuts, eggs, nightshades, my mind just bogglesl trying to think of everything. Onions, garlic, brassicas, other grains, fruit, sugar. squash, berries, apples, chocolate (even gluten- and soy-free), the list seems endless.

I would postulate ocean fish( maybe not), apple sauce, green beans, but I'm sure there is someone out there that can't do those. Any one have any ideas? I bet the list would be very small.

[Jestgar]

Squash?

[Ms Jan]

Yes, I can't have apple sauce, too sweet for me (even with nothing added), so that one is out as well.

I think that what we're able to tolerate apart from real food allergies, depend to a large degree upon the individual degree of damage to the intestines as well as to the level of healing we've reached. And everyone's stomach chemistry differs depending on which composition of bacteria/pathogens we've developed over the years, which is another reason why we react so differently from one another.

Personally, I'm very hopeful that once I have healed I'll be able to add a lot of foods, incl. apple sauce into my diet...

[RiceGuy]

I'd have to guess that most (certainly not all) of us can eat beef or chicken, rice, coconut, flax, some berries, some spices (cinnamon?), and probably a few other things. I've read that millet is one of the least allergenic grains known, but I don't often see it discussed, perhaps partly because most Americans think of millet as something in birdseed. I'd bet buckwheat is fairly well tolerated too, one reason being that it's not a true grain.

But, I suspect there are CC issues to contend with, limiting choices even if the food itself wouldn't actually be a problem on its own.

How about grapes?

[jerseyangel]

Interesting question. I think that we would be hard-pressed to find something that everyone was ok with.

For example--I can't do coconut or green beans (legumes)

Pure water, maybe??? Blueberries? Squash, as mentioned?

[julirama723]

If someone has fructose malabsorption, candida overgrowth, or difficulty digesting sugars/starches, blueberries and squash are out, too.

So far I'm thinking the only common thing we can consume is water.

[jerseyangel]

So far I'm thinking the only common thing we can consume is water.

I'm thinking I agree with you!

[Jestgar]

If someone has fructose malabsorption, candida overgrowth, or difficulty digesting sugars/starches, blueberries and squash are out, too.

So far I'm thinking the only common thing we can consume is water.

Really? Even zucchini?

[julirama723]

Those aren't high carb/high starch like winter squash, but I've known people who can't eat summer squash either; I can't eat zucchini, it gives me bloating and gas. And actually, I haven't had it in years, it's not worth the effort, even though I loved the taste!

(And yes, I figured it out by process of elimination, I ate all other foods/ingredients prior to adding the zucchini with no problems for many months. Once I added the zucchini, boom, GI problems. I tried this same experiment many times, same result each time.)

[Jestgar]

Wow. I guess we're back to water.

Pretty amazing, actually. Food is not food for everyone.

[julirama723]

Jestgar--yeah, it's almost sad, isn't it!?

But I'd be willing to bet that almost everyone has some sort of food intolerance or sensitivity. THis isn't scientific fact, just my opinion. Most people are not perceptive of their bodies, and most do not eat a healthy diet--they just don't realize that the reactions and symptoms they have are abnormal.

I myself am not overly sensitive to gluten but it seems that I am just sensitive in general to many DIFFERENT foods.

And what's increasingly annoying is that occasionally, I seem to tolerate small amounts of a certain food. Another time, I can't eat it at all without getting a reaction. I think for me it's very much a "rain barrel" analogy. When my system is overloaded, I am sensitive to lots of things, and my tolerance is low. When I'm relaxed/not stressed, in good health, etc. I don't seem to have many reactions at all.

There are some foods that I avoid like the plague (gluten, dairy, corn, most soy products, though I tolerate soy oil just fine); there are foods that I have enjoyed rarely and/or as a treat, when my tolerance is high or it's a special event (fruits and juices, gluten-free grain flours, starchy veggies, beans); foods that seem to be OK in small amounts and in moderation (nuts and seeds, coconut products, avocado, onion) and there are safe foods which almost never cause me problems (eggs, meats, fats and oils, leaf vegetables, most "salad" veggies, wine, non-grain liquors.)

It's DEFINITELY a learning experience! I think perhaps this "varying tolerance" with some foods means that my insides are healing. So I have hope that I'll be able to eat most foods in small amounts, in moderation.

[jerseyangel]

But I'd be willing to bet that almost everyone has some sort of food intolerance or sensitivity. THis isn't scientific fact, just my opinion. Most people are not perceptive of their bodies, and most do not eat a healthy diet--they just don't realize that the reactions and symptoms they have are abnormal.

I myself am not overly sensitive to gluten but it seems that I am just sensitive in general to many DIFFERENT foods.

And what's increasingly annoying is that occasionally, I seem to tolerate small amounts of a certain food. Another time, I can't eat it at all without getting a reaction. I think for me it's very much a "rain barrel" analogy. When my system is overloaded, I am sensitive to lots of things, and my tolerance is low. When I'm relaxed/not stressed, in good health, etc. I don't seem to have many reactions at all.

There are some foods that I avoid like the plague (gluten, dairy, corn, most soy products, though I tolerate soy oil just fine); there are foods that I have enjoyed rarely and/or as a treat, when my tolerance is high or it's a special event (fruits and juices, gluten-free grain flours, starchy veggies, beans); foods that seem to be OK in small amounts and in moderation (nuts and seeds, coconut products, avocado, onion) and there are safe foods which almost never cause me problems (eggs, meats, fats and oils, leaf vegetables, most "salad" veggies, wine, non-grain liquors.)

It's DEFINITELY a learning experience! I think perhaps this "varying tolerance" with some foods means that my insides are healing. So I have hope that I'll be able to eat most foods in small amounts, in moderation.

Wow. Apart from my particular sensitivities being a bit different than yours, I could have written your whole post! You articulated it better than I could, so thank you And you are so right about this all being such a learning experience.

Before I got sick, I never dreamed I was sensitive to any foods. It wasn't until I got off gluten completely that any of the other things showed up.

[miles2go]

My nutritionist gave me a list of least allergenic foods when I went gluten-free, since I had a myriad of allergy issues. It went something like this:

apples, apricots, avocados, barley, beets, broccoli, carrots, cauliflower, chicken, cranberries, dates, grapes, honey, lamb, lettuce, mangoes, oats, papayas, peaches, pears, poi, raisins, rice, rye, safflower, oil, salmon, squash, sunflower oil, sweet potatoes, turkey and veal.

The barley and rye were out, obviously. The beets, broccoli, grapes, lettuce, oats and pears were also out, because I have issues with them, so even a least allergenic foods list is sketchy for some.

I had a housemate who claimed to have a wind allergy...

Margaret

[Jestgar]

Jestgar--yeah, it's almost sad, isn't it!?

But I'd be willing to bet that almost everyone has some sort of food intolerance or sensitivity. THis isn't scientific fact, just my opinion. Most people are not perceptive of their bodies, and most do not eat a healthy diet--they just don't realize that the reactions and symptoms they have are abnormal.

I'd have a hard time finding a cogent argument against your opinion.

I know from reading other's posts that what for some is a symptom of an intolerance, is for me, an annoying side effect (that whole spinach right through you thing sort of hit home). I suppose we all get used to different responses in our bodies and decide which ones we are willing to live with, and which ones not (NOT giving up spinach).

Maybe we'd all be better off if we sort of mentally attach the word "drug" to everything we plan to eat. What are the intended effects. What are the side effects (for me). Do I want to consume this with (other) food, or by itself.

Makes ya wanna scream.

[julirama723]

Jerseyangel--you're welcome! I used to have a gut of steel, nothing bothered it. People would marvel at the things I could eat with no ill effects. So what the heck happened, huh?

Jestgar--the "drug" comparison is a good way to look at it. "Is the effect worth the cause?" Some things I can live with...and/or just haven't figured out what causes them yet. Last night I had some major gurgling going on in my stomach that was incredibly annoying, but not debilitating. I don't know what exactly caused it, but it's something I can live with. The immediate trips to the bathroom when I eat corn...that's a no-brainer.

[AliB]

But I'd be willing to bet that almost everyone has some sort of food intolerance or sensitivity. THis isn't scientific fact, just my opinion. Most people are not perceptive of their bodies, and most do not eat a healthy diet--they just don't realize that the reactions and symptoms they have are abnormal.

And what's increasingly annoying is that occasionally, I seem to tolerate small amounts of a certain food. Another time, I can't eat it at all without getting a reaction. I think for me it's very much a "rain barrel" analogy. When my system is overloaded, I am sensitive to lots of things, and my tolerance is low. When I'm relaxed/not stressed, in good health, etc. I don't seem to have many reactions at all.

There are some foods that I avoid like the plague (gluten, dairy, corn, most soy products, though I tolerate soy oil just fine); there are foods that I have enjoyed rarely and/or as a treat, when my tolerance is high or it's a special event (fruits and juices, gluten-free grain flours, starchy veggies, beans); foods that seem to be OK in small amounts and in moderation (nuts and seeds, coconut products, avocado, onion) and there are safe foods which almost never cause me problems (eggs, meats, fats and oils, leaf vegetables, most "salad" veggies, wine, non-grain liquors.)

It's DEFINITELY a learning experience! I think perhaps this "varying tolerance" with some foods means that my insides are healing. So I have hope that I'll be able to eat most foods in small amounts, in moderation.

I think you have a point with the 'rain-barrel' effect thing. I used to get an actual allergic reaction to apples. Then I didn't eat them for years, unless cooked - in fact I would avoid most fruit in general because it would give me some kind of intolerance type of reaction - citrus would make me feel more 'acid'.

A couple of years ago I decided to try apples and was ok but then I did an 'apple fast' and ended up with an allergic reaction again, although it was several days after i had started it, not immediately. I had also eaten a 'new' type of apple that I hadn't had before which may have triggered it.

Now I have an apple most mornings for breakfast with absolutely no problem at all.

I do wonder if sometimes the problem might come if we eat too much of one thing. It kind of says something for recipe rotation. I have a friend who has a set menu for each day of each week, so there is a week between her repeating the same food.

Sometimes, especially if we suffer with food intolerances we may tend to overeat the foods we can have and then find ourselves become intolerant of those too. Our 'Western' diet does tend to be fairly limited in many ways. Many people eat the same few foods regularly. They may think they are rotating, but if they eat say, pizza one day, then pasta the next, they are having different foods but made from the same ingredients.

As my gut is healing, and particularly now since I have started the parasite cleanse I am tolerating food much better. Whilst the SCD helped heal some and I was able to eat more, there were still things I couldn't cope with but that has improved, even in just over a week.

Obviously there is some reason why we can't cope with different foods and why that changes - whether it is damage, or parasites, or whatever is difficult to know - but the fact that we can go from being able to eat most anything to being able to eat hardly anything in a fairly short space of time has to be down to damage of some kind. As intolerances or allergic reactions increase, the damage must be getting worse. So the converse must also apply. It is just figuring out the sometimes very complex conundrum of how to put it all right that is the biggest problem of all!

[Leper Messiah]

Agree with you there, I also had a gut of steel and ate all the rubbish of the day without problems. I guess it just caught up with me! On the bright side I'd rather be finding this out now so I can turn things around earlier, it's great to see a place where I can see people discussing this - it's almost taboo in social circles, whilst friends are happy to lend an ear when you get a reaction one day, I guess I understand it can become a little repetitive after a while even for myself.

I'm still trying to ascertain what exactly causes my reactions but got it down to dairy and gluten (I think) - delayed reaction makes pinning an intolerance to a food/class of foods a bit difficult.

It's quite amazing to see the variety of things people are intolerant to, I mean I never thought ol' fruit and veg could be problematic for some people.

[mushroom]

In my 20's and 30's I had a friend I lunched with regularly, and she often commented to me how she enjoyed lunching with me because I wasn't one of those "can't eat this, can't eat that" kind of people. Ha!!! She should see me now

[BrianMc]

Jestgar--yeah, it's almost sad, isn't it!?

But I'd be willing to bet that almost everyone has some sort of food intolerance or sensitivity. THis isn't scientific fact, just my opinion. Most people are not perceptive of their bodies, and most do not eat a healthy diet--they just don't realize that the reactions and symptoms they have are abnormal.

I myself am not overly sensitive to gluten but it seems that I am just sensitive in general to many DIFFERENT foods.

And what's increasingly annoying is that occasionally, I seem to tolerate small amounts of a certain food. Another time, I can't eat it at all without getting a reaction. I think for me it's very much a "rain barrel" analogy. When my system is overloaded, I am sensitive to lots of things, and my tolerance is low. When I'm relaxed/not stressed, in good health, etc. I don't seem to have many reactions at all.

There are some foods that I avoid like the plague (gluten, dairy, corn, most soy products, though I tolerate soy oil just fine); there are foods that I have enjoyed rarely and/or as a treat, when my tolerance is high or it's a special event (fruits and juices, gluten-free grain flours, starchy veggies, beans); foods that seem to be OK in small amounts and in moderation (nuts and seeds, coconut products, avocado, onion) and there are safe foods which almost never cause me problems (eggs, meats, fats and oils, leaf vegetables, most "salad" veggies, wine, non-grain liquors.)

It's DEFINITELY a learning experience! I think perhaps this "varying tolerance" with some foods means that my insides are healing. So I have hope that I'll be able to eat most foods in small amounts, in moderation.

I answered 'yes' all those years to the doctor's questions about "normal BM?" Normal for whom? After gluten-free I know I was NOT normal, ever, in over 50 years.

We all have this 1:1 small sample bias called our own bodies. Normal for me would have been bitterly complained about by anyone to whom it happened sporadically. We are experts about our reactions, but the data are not overly useful for another person.

I suspect we differ in how long and intense a food exposure needs to be to generate the conditions leading to either intolerance or antibody production. Any irrtiation allowing food substances into the blood without proper filtering across the gut barrier will induce more reactions. Maybe if we ate a couple of hundred foods rotated seasonally lowering the amount and duration of exposure then only a few who developed antibodies on first exposure would occur. Apparently, some intolerances appear to go away if the food is avoided for a long interval and reintroduced occasionally in small quantities in SOME individuals. Genetics, past food history, general health, age, sex, duration and severity of the unteated primary intolerance, gut microflora, will all factor in. So each of us will be a unique case.

You raise stress levels and that brings in hormone responses as another factor that varies in time.

Spring allergies NAIL me and I am under two medications so I can breath and sleep close to normal. The constant drainage is one thing that departed going gluten-free. You raise the possibility that a near threshold response to one environmental stress on the immune system may increase sesnsitivity in another, or that psycological stress could lower the threshold. Interesting.

I suspect I have some intolerrance to one or more other foodstuffs and the food diary hours of delay is making it very hard. The spring allergies may be accentuating these.

Recognizing we are all different, I will still ask: has a GI specialist been worht the time and monsy over a food diary and trial and error drop and rechallenge?

Is here any advantage in knowing which, if any, gene(s) an intolerant/celiac has, if the myriad results of improved health from going gluten-free are clear?

[mushroom]

Maybe if we ate a couple of hundred foods rotated seasonally lowering the amount and duration of exposure then only a few who developed antibodies on first exposure would occur.

Finally, the advice to eat seasonally and locally has come together for me. Thanks for ringing that bell.

[Voss]

- iceberg lettuce

- potatoes which are low in solanine, like Nicola potatoes

- 100% glutenfree Oatmeal, like Provena Oatmeal from Finland.

- Organic Turkey breast fillet

Allergic to water:

Open Original Shared Link

[samcarter]

The more I read, the more I become convinced that practically the only thing we all have in common is our intolerance of gluten (and some have found that that is not even their problem. But let's accept for the moment that we are all gluten intolerant.

Is there any other form of sustenance, other than water (and I am assuming here that no one is intolerant of water ) that we can all consume? We cannot say this for so many things: dairy, soy, corn, nuts, eggs, nightshades, my mind just bogglesl trying to think of everything. Onions, garlic, brassicas, other grains, fruit, sugar. squash, berries, apples, chocolate (even gluten- and soy-free), the list seems endless.

I would postulate ocean fish( maybe not), apple sauce, green beans, but I'm sure there is someone out there that can't do those. Any one have any ideas? I bet the list would be very small.

I'm allergic to both apples and green beans. So that shoots that theory. Also bananas. But I ate them for years, even after an allergy test showed I had a "low" reaction to them. It wasn't until going off gluten and dairy that those foods started to really bother me. Green bean plants (growing in the garden) give me hives if i even brush against them. And i can't eat them, even cooked. So I'm leery of bananas and apples now. It's really sad, because we recently moved to a home that has an apple orchard! Come September we'll be swimming in apples and I love my homemade applesauce. I guess I'll be pushing it on the kids all winter.

[katie may]

Wow. Apart from my particular sensitivities being a bit different than yours, I could have written your whole post! You articulated it better than I could, so thank you And you are so right about this all being such a learning experience.

Before I got sick, I never dreamed I was sensitive to any foods. It wasn't until I got off gluten completely that any of the other things showed up.

Whoa! I agree! And my sensitivities are even almost just the same as julirama. So do you all just eat on a rotation diet? I'm still so behind in understanding these complicated symptoms.