Food Allergies? Do you have multiple food allergies but don’t know for sure what is bothering you? I recommend keeping a food log and doing some experiments.
Say you suspect you are having some reactions to egg. Try eating a serving of egg all by itself, say mid-day on a weekend, without eating any other food for about an hour either side of eating the egg. Write down your reactions after eating the egg. Include gut symptoms, allergic reactions, hives, stuffiness, headaches, nausea, and anything you notice about your mood, such as anxiety or depression, heart palpitations. Watch for dark circles under your eyes the following morning.
If it’s bothering you, take it off your list for now. Remember that this is only temporary until you system settles down.
Use this same method after you system has settled, when you are adding things back in. But try just a couple bites at a time. Wait a day and then increase to a half serving or so, and if that agrees with you, try a full serving on another day.
Besides just eating the safe foods on my list, they were all organic (or in the case of meats, farm raised as naturally as possible, no hormones, antibiotics, grass fed or pasture raised).
I don’t know the mechanism of my allergic reactions. But I do know that after switching to all organic foods, my allergies began to go away!
Somehow processed foods are messing with our systems. I meet more people every day with similar symptoms.
- Are the chemicals damaging our mast cells, and making them degranulate too easily? (Mast cells release histamine.)
- Are the chemicals killing off our good gut bacteria so we can no longer digest foods properly, and they get recognized as foreign?
- Or is it the DNA of genetically modified food that our bodies are seeing as foreign?
- Is it a combination of all the above or something entirely different?
Until we figure this out, the one diet that fits all is to go organic. It doesn’t matter if you are gluten free, vegan, palio, or meat and potatoes, go ORGANIC!
When I say I switched to all organic foods, I mean ALL ORGANIC foods. No preservatives, flavorings or colorings. From my organic extra virgin olive oil and organic cane sugar to my gluten free baking soda (which is all I use for toothpaste). I make my own bread, muffins and morning breakfast gruel.
Here is my safe foods list from when I was reacting to everything. I eliminated everything else and ate these foods for about a month, until my system (allergic reactions) settled down. It might be a good starting point for people who are reacting to many things.
Fruits & veggies (organic!)
lettuces and swiss chard,
Squashes and zucchini – all
Meats – As natural as possible. If you can find farm raised meat, without hormones and antibiotics. Grass fed beef, and free range chicken. Lamb is easy to digest, again farm raised, organic, or as natural as possible. Frozen is OK.
Watch out for that little preservative packet in meat. (The little pad that I always thought was to soak up the excess juices, it’s a preservative pad!)
Beans/legumes (organic) – If canned, try to avoid citric acid (it’s not from citrus!), and get organic beans with only sea salt.
Rice (organic) all, but no processed, flavoured or short cooking
Noodles (Organic and gluten free)
GF organic rice cakes Lundberg brown rice plain unsalted
Flours/meals (organic gluten free)
sorghum and black sorghum
bread homemade yeast free flatbreads or muffins made with the above organic flours and any other of your safe ingredients
oils- cold pressed organic
extra virgin olive oil
tea (organic, and loose leaf or with unbleached tea bag)
white or green tea
herbal teas, that you tolerate (no flavorings)
coffee if you can tolerate (organic, and unbleached coffee filters) (I reacted to coffee at first, I tolerate fine now)
sugar organic cane sugar only
raw local honey
Basil and holy basil
ginger and red ginger
organic white pepper
Good luck and please let me know if this works for you.