So I just got my results back and I have a few questions:
1. Why do I test negative for Soybean, Gluten, and Dairy allergy even though I have symptoms for all three? The only antibody present was Gliadin IgG which has something to do with my body's reactivity to gluten, but an allergy was not found - um?
2. Low Hemoglobin, Low Hematocrit, Low MCH, High RDW all indicating that I am iron deficient and/or anemic. For a 20 year old female, how much iron should I be aiming for each day? I'm finding it difficult to get 18 mg a day and usually fall around 15-17.
3. Low level of Alanine Aminotrans (ALT) falling at 7 and the normal range is 10-50 - help, no idea what this means.
Everything else though, spot on. Thanks for you time :D
my tests last year for those all were normal. did you get tested before eating 80/10/10 to compare? you may have been low in them already.
i'm not blaming the 80 10 10 diet, but this is whats up right now and I know I can fix it by following this lifestyle, just how - thats alll ;)
edit** also I need some way to explain the allergy thing to my mom and my doctors so that they stop trying to make me eat these things because they believe its "all in my head".
for your mom and doctors, ask them what nutrients you need that you can only get in animal products. except for b12, there are none, unless that count cholesterol and high saturated fats as nutrients (some paleo people do). if they say protein, iron, or calcium, that shows they're just repeating myths as all of those are easily found in a well rounded plant diet.
IgE is food allergy. That generally means if you have an allergy, you will probably end up in the hospital after consuming these things. IgG response is considered a sensitivity so therefore you are sensitive to gluen. The IgG should be a good enough indicator for them to get off your back about gluten. If you know you are sensitive to them, then just avoid. There is also IgA, did they test IgA?
75% of the population is lactose intolerant. Did you have a lactose intolerance test? I did one back in college and they confirmed that I was.
What I pulled from the Interwebs:
These are antibodies that provide long-term resistance to infections, called Immunoglobulin G (IgG), have a much longer half-life than the traditional IgE allergy. This is where food sensitivities come in because they are much more subtle and most people live with them for years, if not their entire lives. A food sensitivity is an adverse reaction to a food with no antigen-antibody response.
Symptoms, ranging from headache and nausea to seizure and hyperactivity, or simply just fatigue, bloating, mood changes or dark circles under the eyes. They may occur hours or even days after the offending food has been ingested. The degree and severity of symptoms vary greatly because of the genetic makeup of the individual. The complete elimination of IgG positive foods may bring about important improvements in symptoms of irritable bowel syndrome, autism, AD (H) D, cystic fibrosis, rheumatoid arthritis, and epilepsy as demonstrated in numerous clinical studies.
Everyone should get IgG tested for food sensitivities so they know what foods work for their body and what foods don't. It's no different than putting the right type of gas in your vehicle.
infinite info against consumption of milk on www.nomilk.com
I personally think that soy is really that bad assuming that it is non-gmo project verified. However, I never see soybeans consumed whole. It is always in some processed product. I just looked at nutrition content for organic soymilk and it is 40% fat, and one servicing only has 6% iron and is 40% fat.
chickpeas have 6.2 cups of iron per cup.
You could get your daily iron needs from 1/2 an ounce of chocolate. No wonder why women crave chocolate. lol
Sunfood brand raw cacao (chocolate) contains 56.6 milligrams of iron per one ounce serving, making it one of the richest sources of raw, plant-based iron I know of. However, I don’t recommend eating cacao on a regular basis due to the high fat content and stimulating effects it has.
ahh thats what i thought too! good. i'm going to tell them if i'm that sensitive to gluten theres no way i'm going to eat it and if they expect me to they're dumb
woww i had no idea about chocolate that actually makes a TON of sense. unfortunately i can't eat chocolate i think i'm one of the 2 people in the world that doesn't like the taste of chocolate. plus me on caffeine at this point would be scary.
thank you for your response <3
how about black current juice...
interesting i haven't seen current-anything around here but i will keep my eyes peeled. if i can get iron in a fruit source that would be most perfect.
and seeded grapes, if I remember well has a good source of iron. Otherwise I just get my chunk of greens freshly picked from the wild or my garden. This morning I drunk my dates/green smoothy and accidentally looked at myself in the mirror and whew I scared myself for a moment, it changed my skin color within minutes! To a much darker, brighter skin color. It was more like whitish in the morning before the smoothie. Iron kicking in... Or less mercury i dunno. But i bet iron got something to do with it.
awh yes i am growing lots and lots of greens in my garden this year for that exact reason! grapes is good news too, i love those (:
maybe it is the iron since it helps your blood get more oxygen? like how a banana or apple gets darker when they're exposed to air? if i'm right i should get a sticker
also i noticed most dried fruits is high in iron. so maybe just incorporate some dried nonsulphured fruits
figs perhaps. i've been reacting weird to dates lately )':
for iron a handful of nuts and two heads of romaine i typically get 27-29mg of iron