My Food Sensitivity Test Results…

So I’ve been pretty MIA lately. It has definitely not been intentional. Lots has been going on for me and developing and posting recipes has unfortunately taken a backseat. Some of what has been consuming my time has been very exciting! The house my fiance and I bought back in January is finally free of tenants (a lemon I had to make lemonade out of) and now we’re working on some renovations before we move in. My previous weekend routine of baking and going to spinning classes has been replaced with breaking up drywall and filling garbage bags with broken tiles. I’ve found it surprisingly entertaining and rewarding. There is something very therapeutic about breaking stuff and putting it into garbage bags. I don’t know why. I’ve also been feeling less than fantastic for the last little while so I began seeing a naturopath to see what was going on. One of the tests I did was a food specific IgG antibody assessment (a.k.a. food sensitivity test). Before I could take the test I had to eat all of the foods I had been avoiding so the test would be accurate. That was fun and delicious and actually less painful than I had anticipated.

And today I got the results back from the food sensitivity test. And my mind is exploding. Everything makes sense and doesn’t make sense at the same time. My test showed that I have a very strong reaction to the following foods:

  • cow dairy
  • eggs
  • cane sugar
  • beans

WHAT? BEANS?!?!

Not my beloved beans! Dairy didn’t surprise me. Eggs surprised me, but I’m over that. Cane sugar didn’t surprise me but is kind of annoying. But beans? Why beans? Delicious, protein and fibre packed beans? Tear*

I also had reactions to:

  • bakers yeast
  • goat dairy
  • almonds

Which means…yup, you guessed it, no reaction to gluten or wheat. So my experience of feeling better when I eliminated gluten still vey much happened but likely happened because when I took out gluten I unintentionally also took out bakers yeast. I remember that I started to feel better, but eventually started to feel less than great again. I took out dairy and cane sugar a month or so later and felt great again. It was also around this time that I got more interested in nutrition and learned about the benefits of a plant-based diet and significantly decreased my consumption of animal products, including eggs. I felt so great and had so much energy that I presumed I had figured out exactly how my body worked best. Over this past winter though I started to crave eggs and started eating them more often. I also started missing bread and started buying gluten-free bread (with bakers yeast). And now I understand why I had been feeling so blah lately.

So what’s next? Well I’ve got to focus on eliminating the foods I react to and see how I feel. To be honest, I don’t know what that means for this blog. I’ve clearly dedicated this space to being a gluten-free place and I honestly don’t know what I’ll do now. After I’m starting to feel more like myself I’m sure the answer will come to me :)

xoxo Erin

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12 thoughts on “My Food Sensitivity Test Results…

  1. We felt better too dramatically switching to a plant based diet. Most people do because animal proteins are very acidic to the body and unhealthy, causing inflammation and all kinds of issues. If there’s too much acidity in our body , then that means our alkaline levels are low, and that’s a breeding ground for sickness and disease. It totally changed our lives and all the digestion issues I had for YEARS vanished and tummy aches, colds etc. poof gone. Eating all homemade food and avoiding proceeded food is crucial too. Glad to hear you have figured out some things :)
    You can still be gluten-free on your blog. Even if you don’t have a specific reaction to wheat, doesn’t mean you can still be gluten-free. I have no issues with wheat but still choose to be mostly gluten-free simply because wheat is just overly processed and not healthy. I just prefer to avoid it as much as I can. I’ve noticed my digestion is better without it too. Anyways, good luck with everything and congrats on your house!! :)

    • Thanks for sharing, Brandi! I feel less overwhelmed today than I did yesterday and am realizing I don’t have to change how I eat very much, just switch beans for lentils or peas :)

    • Hi Michele, I got the test done through my naturopath. She suggested it to me but if you’re interested in getting the test done I would suggest seeing a naturopath and asking for a food sensitivity test. The test itself was very easy, just pricked my finger and let it bleed onto a few test strips. It was expensive though ($288) but thankfully my insurance covered it.

  2. Discovering new food restrictions isn’t fun, and I know how difficult reorganizing a kitchen and thought processes can be. But having read your blog posts, I know you’ll find creative ways to make tasty recipes again.

  3. I have had IgG allergy testing done as well. I also did not flag for wheat either. BUT, tht test only tests for one portion of the gluten protein molecule. Cyrex labs test for 24 different things. I tested positive for a good number of these even though I did not test positive for wheat or gluten on the IgG test. The array that Cyrex uses is called Wheat/Gluten Proteome Reactivity & Autoimmunity. Don’t assume it was just the baker’s yeast that you were reacting to and not gluten.

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