Food sensetivities

Hi OP,

Yes. The biggest thing for me was eggs. I would get super sick from them. Things have gotten much better with treatment, and I can tolerate them just fine now.

Yeah, I can barely eat anything. Not sure if it's entirely due to Lyme/co, as I haven't been able to get much done in the way of testing, but the sensitivities are there, so.. yeah.

Being 120 lbs as a guy at 23 y/o and struggling to keep weight is awesome, 'cause.. I mean, one can never have enough problems, right?

I love my life.

You too, huh?

Eggs. Dairy protiens. Soy. I'm sure there are many more for with what little I eat, my stomach and everything is always off.

I have a few others though that are theory. Vanilla. Cinnamon. Balsam of Peru. Balsam of Peru is a perfume base and it appeared on a True Test, which is found on a topical allergy test. The area of skin that was exposed was smaller than a dime. I reacted and it was taken off after 22 hours instead of waiting the 48 that is standard for the test. I had a welt that was the size of a quarter. It took 7 weeks for the welts to heal.

That was more than 20 years ago. What I didn't know then is that Balsam of Peru is not just a perfume base but it is also a food preservative. It's definitely used in soda, but along with other things it never shows in the ingredients list.

Balsam of Peru shares compounds with Vanilla and Cinnamon and dental cement.

My theory is if I react so strongly to it on my skin, taking internally is just as bad. The Allergist didn't agree with me which is funny since he was the one who mentioned food sensitivities. He wanted me to go on a completely unreasonable elimination diet. He did say that cinnamon was a major allergen that many people over look.

As some know I hope to start treatment for yeast using Priouette's Nystatin Powder. If that gets rid of my sugar cravings, I can get rid of the Balsam of Peru and may start having less GI problems.

The moral though is it is not just food, it's anything you take internally including medications (fillers and things), dental products, whatever.

Traveler, I'm curious about the goats. It's my understanding that goat milk has different protein than dairy protein, do you know if it's true? What does the milk and the meat taste like. I'm hoping that I can use goat milk to replace dairy based ice cream and butter.

The other thing I was hoping to try is duck eggs to replace chicken eggs. Anyone have any info on allergic reactions to duck eggs?

Thanks ,
Kim

Yes, it is true that the proteins in goat milk are different from cows milk. But there can be some cross-reactivity. Oddly enough, I'm allergic to goat milk, but not cow milk...

As for Lyme being the culprit behind the development of allergies, yes that is possible. Anything that causes inflammation in the gastrointestinal tract can lead to "leaky gut" and that can lead to the absorption of larger than normal protein fragments from foods...which can lead to the development of all sorts of food allergies/sensitivities.

Also, Lyme is known to trigger mast cell disease, which means the body's mast cells are much more sensitive and will "trigger" much more easily. When a mast cell gets triggered, it bursts open and releases all sorts of nasty stuff that then starts an allergy/inflammatory reaction.

Not only is there a connection between mast cell activation and Lyme, Lyme or any other infection can trigger Mast cells to act up too! I've been following and emailing with IHL and it's been quite a learning experience. She could go into anaphylaxis type reaction before she started treatments just because she got too hot.

This is such a complex and complicated situation. I'll be glad when they quit treating these infections like they are simple little things that are really just a nuisance. GRrrrr!!!!

Sorry GKA mom, I only just saw this:
"Traveler, I'm curious about the goats. It's my understanding that goat milk has different protein than dairy protein, do you know if it's true? What does the milk and the meat taste like. I'm hoping that I can use goat milk to replace dairy based ice cream and butter."

If a person is allergic to milk proteins, then you won't be able to use goat milk either. The molecules in goat milk are smaller, making them easier to digest, and less people with lactose issues react to goat milk as well. The other thing is that goat milk is naturally homogenized - the cream stays suspended in the milk longer.

If you have a good source with clean facilities, that knows how to handle goat milk (needs to be chilled asap after leaving the goat), the flavor will be similar to drinking half and half, unless they have separated the milk, removing some or most of the cream, then it will taste similar to the cow's milk equivalents.

The meat is amazing to me. Super lean though, so it's tricky to cook, but I love either having the ribs or ground like hamburger, then it can be combined with a little pork fat - and yum!! I make a mean goat chili with that meat!!

I'll stop there, or I'll talk a long time on this! LOL! Goats are still a passion of mine.