High cortisol makes bad memories stick more!
High cortisol makes bad memories stick more!
High cortisol makes bad memories stick more!
Born in Autumn or Winter? More likely to have allergies..
My latest supplement review for your delectation: food state supplements. Wild Nutrition Food-State B Complex Plus http://ow.ly/QmW1R
As a multiple food sensitive, I was pleased to read Dr Janice Joneja’s recent Q&A on identifying and managing food intolerance, written for foodsmatter.com. I have read and done Janice’s food elimination and challenge process myself and I agree wholeheartedly with her approach.
There’s just one problem: what happens when you remove the foods, except a few, for the elimination stage but then can’t get any of the ones you cut out back in?
Ah, Janice would say you then need to go on an elemental formula.
And therein lies the second problem: what if you can’t tolerate the formula either?
I know this sounds far-fetched, and of course I am aware this won’t happen for the vast majority of sensitive people, but it has happened to me and to at least 10 others I know. Bummer.
Elimination & challenge is by far the most effective, if achingly-tedious, way to find substances you are sensitive to. As I say in the title, though, I do wish it was as simple as that to find a diet that suits you, and it is for most, but for some removing the foods actually ends up restricting the diet even more. I snorted at the advice to replace the lost foods with nutritionally-equivalent ones. Of course, that is superb advice for most. For me: chance would be a fine thing.
In my case, I cut myself down to 20 foods I knew I was pretty much OK on – I thank goodness I didn’t go the whole hog and do the traditional lamb and pears approach! I stayed off them for about 6 weeks, from memory, because this was how long it took my symptoms to calm down. I felt fab and such relief.
I then took almost 6 months trying to incrementally add foods back in. I felt rubbish and reactive the whole time. I did persevere but then took the decision that it might be a good idea to stop causing inflammation with the trials and maybe just let my body heal without all that extra stuff to deal with.
I tried to take supplements to support myself nutritionally but couldn’t get those in either, despite using my own grain and dairy free supplement master list. Neither could I tolerate any of the pre-digested formulas – most of them have corn in, a key allergen for me. It was the same for others I know too who took it as a lesser evil because they had even fewer foods than I did. It made them feel ill.
I have now been on this 20 foods diet of wild fish and some fruit and veg for almost 2 years. Oh dear.
A big part of me wishes I had never done the elimination in the first place. But then another part of me thinks: what choice did I have? Continue to suffer or cut the culprits out? You simply can’t carry on eating stuff that gives you pain all the time. But, equally, you can’t maintain such a restricted diet for so long either without there being consequences eg. anaemia, nutrient deficiencies causing low glandular output such as hypoadrenals, hypothyroid etc, effect on bone, major fat loss – I now have to sit on a pillow whilst I’m typing (nice image, I thank you ;))
After about 6 months of the diet, I started becoming sensitive to my RO water. And that’s where the lightbulb went off (is that right?!). Sensitive to RO water? I don’t think so, matey; there has to be something else going on here, doesn’t there? It just ain’t normal to be this super-sensitive, is it? And off I went with exploring the new healing approach.
As I sit here today, I am still very much on that restricted diet but I am slowly becoming less fearful of food. Just today, I have introduced a new coffee, eaten an apricot and sprayed myself with magnesium spray. That may not sound much to you, but for me that is huge.
Anyway, have a read of the healing series if you are one of these people who seem to react to everything. Perhaps you need a different – or additional – approach?
Many of you may remember I wrote about tiger nuts a good while ago now as part of my DIY Dairy article for our friends at http://www.foodsmatter.com. In that piece, I wrote about making Horchata – a traditional Spanish sweet milk drink made from tiger nuts. I loved it and it became my new fave.
Cressida at FM has reminded me this week that I should also be using tiger nut flour more – I am going to get some and try some of the lovely recipes on the Tiger Nut Company blog. Have a read of Cressida’s review and follow the links to the blog etc for some good ideas on how to use this more unusual ingredient.
Why should you?
Well, this page on the TNC site sets it out nicely for you: Why We LOVE The Tiger Nut.
In essence, I like them because they are an excellent freefrom food – an exotic food most people should be Ok with. It’s not a nut, despite the confusing name; it’s a tuber, like a mini root vegetable, if you like, so should be safe for nut – and most everything else – sensitives.
Tiger nuts are a good source of essential fats, magnesium and soluble fibre and have a useful amount of protein too, which means that even if you use them for sweet recipes, the protein and fibre will slow absorption of the sugars down so it shouldn’t blow your blood sugar sky high. You can use it as milk or flour.
Have a go. Why not start with the ultra-healthy Blueberry Chia Pudding Cressida writes about? Although, I have to admit I am tempted most by the Tiger Nut Hob Nobs…
Have fun – let me know how you get on!
As a migraine sufferer, I am always interested to see articles on the subject. Most of us concentrate on finding the trigger for our migraines. For me, that is invariably grain ingestion, especially corn. However, there are times when I have a migraine and I’ve been nowhere near said grain. So, what else is going on?
Often, I reckon hormones and zinc/magnesium deficiencies are involved somewhere. I definitely get more vulnerable to them at certain times of the monthly cycle (sorry if TMI guys..). So, today’s article was interesting in that Case Adams, a US naturopath, reckons we should be focusing less on the triggers and more on the metabolic causes of the problem.
In this case, he points to a study suggesting those could be a lack of certain minerals – zinc and magnesium – and an excess of certain toxic metals. Dealing with those, he says, should at least reduce the frequency.
Have a read anyway – and follow the link to the recommended way to detox heavy metals on GMI – not the usual chelation methods.
To check mineral levels, there are several ways. Read the Nutrient Testing Overview here.
Here’s to getting rid of migraines – did you know that the WHO class them as one of the top 10 most debilitating illnesses?! I can see why…
I’ve been saying this for well over a decade now: artificial sweeteners trick the body somehow and lead to weight gain so the irony of people choosing ‘low cal’ and ‘low sugar’ food and drinks which contain artificial sugars as part of their weight loss strategy is not lost on me!
Today, I see WDDTY has done a special feature on the issue which makes fascinating reading. You have to be a subscriber to read the whole thing but here is a taster (pun intended!) here for you:
The discovery that artificial sweeteners (ASs) don’t help you lose weight wouldn’t be a surprise to anyone who kept up with the scientific evidence. As long ago as 1988, clinical trials showed that adding saccharin to rats’ water supply made them eat up to 15 per cent more food than rats drinking plain water.4
That same year, a Leeds University study found the same thing in people. Tests comparing ASs with sugar as sweeteners showed that the artificial ones increased people’s appetites, making them eat more food. Why? Probably because of “the uncoupling of the sensory and energetic components of sweet solutions”, said the researchers.5
In other words, having tasted something sweet, the body expects, yet fails to receive, the promised energy boost, so it resorts to fulfilling the expectation by eating more food.
They go on to add that the sweeteners somehow affect glucose control and affect the bacterial balance in the gut:
So the apparent paradox of zero-calorie sweeteners causing weight gain is solved. They deliver a sinister double whammy: first a rise in glucose, which is then followed by hobbling of the glucose ‘antidote’ mechanism—two huge hits that can only result in weight gain—because, as we now know, the major cause of fat storage is not excess calories, but excess glucose in the blood circulation.
In effect, the only sweetener recommended in the conclusion – and that’s probably because it is not man-made – is pure water-extracted stevia and not mixed with anything else. However, there are issues even with stevia, see my post here, for example, where I discuss the fructose issue with sweeteners too:
Meantime, do read the WDDTY feature if you can.