Allergy to meat, was Soles of the feet, was histamines

[Guest guest]

That's beef stroganoff

mjh

" The Basil Book "

_http://foxhillfarm.us/FireBasil/_ (http://foxhillfarm.us/FireBasil/)

oh, nuts, I can't

think of the name of the dish -- the stuff with sliced beef and sour

cream over egg noodles, but even that's been several years, and even

in that, I steered clear of the pieces of beef.)

[Guest guest]

Hi Edy,

A couple of decades ago, I discovered that I did better when I did not

eat beef. Beef, period -- it didn't seem to apply to pork or poultry,

nor fish. I have no idea how this could be, but it is -- at least in

my case. After I stopped eating beef, a lot of the digestion problems

I had at that time also resolved. I think " digestion problems " is

another way to say you can't " process " something. And if you can't

process something, it seems to me that's an allergy, at least on some

level.

The problem first presented with hamburgers that my mother made.

Wonderful little conglomerations of ground beef and seasoning

including raw onion. Now, it turns out that the raw onion also

bothered me, but when I threw out **all beef** especially, I also felt

better and had fewer IBS symptoms. Fewer IBS symptoms tells me fewer

problems with processing and that tells me less " allergic reaction. "

Does that make any sense? Can you start looking at the types of meat

that you're eating (and maybe the method of preparation)?

in Champaign IL

[...]I haven't thought about meat because everything I've read says no

one is allergic to it, but who knows? [...] Edy

[Guest guest]

Are you able to eat cow meat?

Nil

Allergy to meat, was Soles of the feet, was

histamines

> Hi Edy,

>

> A couple of decades ago, I discovered that I did better when I did not

> eat beef. Beef, period -- it didn't seem to apply to pork or poultry,

> nor fish. I have no idea how this could be, but it is -- at least in

> my case. After I stopped eating beef, a lot of the digestion problems

> I had at that time also resolved. I think " digestion problems " is

> another way to say you can't " process " something. And if you can't

>

[Guest guest]

Hi ,

I haven't eaten any beef in 20 or more years and haven't eaten anything but

organic chicken and turkey for about 15 years. I was vegetarian for a while ,

but found I did better with some animal protein. I, too, can't eat raw onions,

but cooked are O.K. Makes perfect sense to me as when I see someone put a big

slab of raw onion on a sandwich my stomach turns. I've begun a very simplified

diet today, I appreciate your suggestions. Thanks,

Edy

netsukeme <kcapel@...> wrote:

Hi Edy,

A couple of decades ago, I discovered that I did better when I did not

eat beef. Beef, period -- it didn't seem to apply to pork or poultry,

nor fish. I have no idea how this could be, but it is -- at least in

my case. After I stopped eating beef, a lot of the digestion problems

I had at that time also resolved. I think " digestion problems " is

another way to say you can't " process " something. And if you can't

process something, it seems to me that's an allergy, at least on some

level.

The problem first presented with hamburgers that my mother made.

Wonderful little conglomerations of ground beef and seasoning

including raw onion. Now, it turns out that the raw onion also

bothered me, but when I threw out **all beef** especially, I also felt

better and had fewer IBS symptoms. Fewer IBS symptoms tells me fewer

problems with processing and that tells me less " allergic reaction. "

Does that make any sense? Can you start looking at the types of meat

that you're eating (and maybe the method of preparation)?

in Champaign IL

[...]I haven't thought about meat because everything I've read says no

one is allergic to it, but who knows? [...] Edy

[Guest guest]

Hi Nil,

When I stopped eating beef (cows), it was slightly before the bovine

spongiform scare in UK, then here in North America. I am

indeed " able to eat beef from cows, " but it doesn't do well in me, so

I still avoid it. (I have had small bits in -- oh, nuts, I can't

think of the name of the dish -- the stuff with sliced beef and sour

cream over egg noodles, but even that's been several years, and even

in that, I steered clear of the pieces of beef.)

I am able to. It doesn't flat-out kill me instantly, but I stay away

from it, Nil.

>

>

> Are you able to eat cow meat?

> Nil

> Allergy to meat, was Soles of the

feet, was

> histamines

>

>

> > Hi Edy,

> >

> > A couple of decades ago, I discovered that I did better when I

did not

> > eat beef. Beef, period -- it didn't seem to apply to pork or

poultry,

> > nor fish. I have no idea how this could be, but it is -- at

least in

> > my case. After I stopped eating beef, a lot of the digestion

problems

> > I had at that time also resolved. I think " digestion problems " is

> > another way to say you can't " process " something. And if you

can't

> >

>

[Guest guest]

Hi Edy. I haven't been able to " go organic " with meat because of the

cost. But I do steer clear completely now of additives in all other

food. I've gone very basic too, and found it does nothing but help.

I was alarmed the other day, in line in a grocery store. In front of

me was a young woman with several toddlers in tow. Her grocery cart

was full to the top, overflowing with " food " in packaging. Boxes of

this and that, cartons of more stuff. It was all packaging. I was

stunned to realize that I was staring at, largely, food additives and

cardboard and very little real " food. " And she was tossing this

stuff into her little kids? Wow. I wouldn't want to place a bet on

their gastronomical futures...and that ain't the stock market.

I rely on this kind of body intuition now. It makes me wonder what

my body was trying to tell me when, as a small child, my mother

decided I MUST eat asparagus, and I did...and then promptly threw

up. Haven't had the stuff since.

Raw onion? No-no. Sauteed? Perfecto.

>

> Hi ,

>

> I haven't eaten any beef in 20 or more years and haven't eaten

anything but organic chicken and turkey for about 15 years. I was

vegetarian for a while , but found I did better with some animal

protein. I, too, can't eat raw onions, but cooked are O.K. Makes

perfect sense to me as when I see someone put a big slab of raw onion

on a sandwich my stomach turns. I've begun a very simplified diet

today, I appreciate your suggestions. Thanks,

>

> Edy

[Guest guest]

Sauteed! Yummy. I did the same thing with coleslaw. My mother made me eat it

and I promptly threw it up. You can find the same thing in a " Health Food "

store as well. So many packages. I don't shop because I'm unable to get out,

but my shopper buys from the produce section, meat, and refridge, some canned

beans to throw in a soup. Also because of digestion issues over the years I have

a philosophy of " when in doubt, throw it out. "

Edy

netsukeme <kcapel@...> wrote:

Hi Edy. I haven't been able to " go organic " with meat because of the

cost. But I do steer clear completely now of additives in all other

food. I've gone very basic too, and found it does nothing but help.

I was alarmed the other day, in line in a grocery store. In front of

me was a young woman with several toddlers in tow. Her grocery cart

was full to the top, overflowing with " food " in packaging. Boxes of

this and that, cartons of more stuff. It was all packaging. I was

stunned to realize that I was staring at, largely, food additives and

cardboard and very little real " food. " And she was tossing this

stuff into her little kids? Wow. I wouldn't want to place a bet on

their gastronomical futures...and that ain't the stock market.

I rely on this kind of body intuition now. It makes me wonder what

my body was trying to tell me when, as a small child, my mother

decided I MUST eat asparagus, and I did...and then promptly threw

up. Haven't had the stuff since.

Raw onion? No-no. Sauteed? Perfecto.

>

> Hi ,

>

> I haven't eaten any beef in 20 or more years and haven't eaten

anything but organic chicken and turkey for about 15 years. I was

vegetarian for a while , but found I did better with some animal

protein. I, too, can't eat raw onions, but cooked are O.K. Makes

perfect sense to me as when I see someone put a big slab of raw onion

on a sandwich my stomach turns. I've begun a very simplified diet

today, I appreciate your suggestions. Thanks,

>

> Edy

[Guest guest]

On Aug 12, 2006, at 12:49 PM, Edy Rayfield wrote:

> I rely on this kind of body intuition now. It makes me wonder what

> my body was trying to tell me when, as a small child, my mother

> decided I MUST eat asparagus, and I did...and then promptly threw

> up. Haven't had the stuff since.

>

> Raw onion? No-no. Sauteed? Perfecto.

In doing the Yasko work, I'm probably most excited about figuring out

where I am in relation to sulfer-rich foods.

I NEED beef. I don't know if it's the carnitine, or some of the

enzymes in it, or what -- but there is stuff in beef that my body

craves, and absolutely needs to run right. Lately, I've been trying

to eat at least 6-8 oz a day, and I do feel better. We've got a

wonderful organic-only beef wholesaler in the neighborhood, and a

freezer in the garage, so we can buy it 20 - 30 pounds at a time in

restaurant packs to save money. It's still not cheap, but at this

point, I consider it medicinal.

Pork is only somewhat as good. Fowl, in general, I can take or leave,

and will usually leave (especially if it's turkey). Fresh salmon is

so ubiquitous (and fabulous) locally that the natives here used to

use it as currency -- but it's so rich that I can only handle it once

or twice a week. In general, I worry about the mercury in fish --

less of a problem in salmon than most species, but still...

As for veggies: I've had violent reactions to cruciferous veggies

since I was a small child. Like Edy, I will simply toss asparagus.

Artichokes, broccoli, cauliflour, and (ugh) brussels sprouts are

similarly wasted on me: just the smell of them cooking makes me want

to hurl. (I've been known to have this reaction to eggs as well --

I'm not a big egg-eater.) There's something pungent and ugly about

these foods that just makes my body rebel. I can do cabbage in small

quantities, but even that's less true as I age. Except for

sauerkraut. I love sauerkraut. And kimchee. The cooking and

fermenting seems to help.

All of the above items, including the eggs, are high in sulfur, which

suggests some kind of digestion problem with these foods.

However, oddly: I'm totally fine with alliums -- onion, garlic,

fennel, leek. Raw or cooked, they just make me happy all over, and so

account for a high percentage of my total veggie intake. Yet they're

high in sulfur, too. I have no clue what the difference might be.

I'm really interested in seeing if there's a connection between these

lifelong preferences, my ability to metabolize these foods, and my

methlyation issues.

Sara

[Guest guest]

HI Sara,

I love beef too. I also feel better on beef, but from what I understand so

far, there is alot of glutamate iin beef.

I have never had a reaction to eggs, protein or the high sulfur veggis. I

would of never guessed that I would come back with a +/'+ on my CBS enzyeme and

also my SUOX is +/-, which also makes suflur more dangerous to me. I would of

never known without the genetic test.

Janet

Mercuria <mercuria@...> wrote:

On Aug 12, 2006, at 12:49 PM, Edy Rayfield wrote:

> I rely on this kind of body intuition now. It makes me wonder what

> my body was trying to tell me when, as a small child, my mother

> decided I MUST eat asparagus, and I did...and then promptly threw

> up. Haven't had the stuff since.

>

> Raw onion? No-no. Sauteed? Perfecto.

In doing the Yasko work, I'm probably most excited about figuring out

where I am in relation to sulfer-rich foods.

I NEED beef. I don't know if it's the carnitine, or some of the

enzymes in it, or what -- but there is stuff in beef that my body

craves, and absolutely needs to run right. Lately, I've been trying

to eat at least 6-8 oz a day, and I do feel better. We've got a

wonderful organic-only beef wholesaler in the neighborhood, and a

freezer in the garage, so we can buy it 20 - 30 pounds at a time in

restaurant packs to save money. It's still not cheap, but at this

point, I consider it medicinal.

Pork is only somewhat as good. Fowl, in general, I can take or leave,

and will usually leave (especially if it's turkey). Fresh salmon is

so ubiquitous (and fabulous) locally that the natives here used to

use it as currency -- but it's so rich that I can only handle it once

or twice a week. In general, I worry about the mercury in fish --

less of a problem in salmon than most species, but still...

As for veggies: I've had violent reactions to cruciferous veggies

since I was a small child. Like Edy, I will simply toss asparagus.

Artichokes, broccoli, cauliflour, and (ugh) brussels sprouts are

similarly wasted on me: just the smell of them cooking makes me want

to hurl. (I've been known to have this reaction to eggs as well --

I'm not a big egg-eater.) There's something pungent and ugly about

these foods that just makes my body rebel. I can do cabbage in small

quantities, but even that's less true as I age. Except for

sauerkraut. I love sauerkraut. And kimchee. The cooking and

fermenting seems to help.

All of the above items, including the eggs, are high in sulfur, which

suggests some kind of digestion problem with these foods.

However, oddly: I'm totally fine with alliums -- onion, garlic,

fennel, leek. Raw or cooked, they just make me happy all over, and so

account for a high percentage of my total veggie intake. Yet they're

high in sulfur, too. I have no clue what the difference might be.

I'm really interested in seeing if there's a connection between these

lifelong preferences, my ability to metabolize these foods, and my

methlyation issues.

Sara

[Guest guest]

Hi Janet and all

Than can we conclude that one who can not tolerate beef might have glutamate

toxiicity?

Thanks.

Nil

Re: Re: Allergy to meat, was Soles of the feet,

was histamines

> HI Sara,

>

> I love beef too. I also feel better on beef, but from what I understand

> so far, there is alot of glutamate iin beef.

>

[Guest guest]

HI Nil,

ONe of the first things that Yasko addresses in her step one protocall is the

Gaba and Glutamate imbalances. She gets that in order before proceeding to the

methylation cycle. You might want to check out her information on that.

Janet

yildiz <yildiz22@...> wrote:

Hi Janet and all

Than can we conclude that one who can not tolerate beef might have glutamate

toxiicity?

Thanks.

Nil

Re: Re: Allergy to meat, was Soles of the feet,

was histamines

> HI Sara,

>

> I love beef too. I also feel better on beef, but from what I understand

> so far, there is alot of glutamate iin beef.

>

[Guest guest]

My favorite meat is deer, but i haven't seen any in years. when my husband was

alive....But I just realized my caregiver is close buds with the game warden and

here comes hunting season. What I really want is heart meat. We shall see.

Meanwhile I make do with buffalo, from the store. And a little goat meat for a

change, from the Mexican " carneceria. " That, and chicken and a little wild

salmon. And sardines. I can get buffalo heart mail order, but the postage is SO

high.

Adrienne

Re: Allergy to meat, was Soles of the feet, was

histamines

Hi Edy. I haven't been able to " go organic " with meat because of the

cost. But I do steer clear completely now of additives in all other

food. I've gone very basic too, and found it does nothing but help.

I was alarmed the other day, in line in a grocery store. In front of

me was a young woman with several toddlers in tow. Her grocery cart

was full to the top, overflowing with " food " in packaging. Boxes of

this and that, cartons of more stuff. It was all packaging. I was

stunned to realize that I was staring at, largely, food additives and

cardboard and very little real " food. " And she was tossing this

stuff into her little kids? Wow. I wouldn't want to place a bet on

their gastronomical futures...and that ain't the stock market.

I rely on this kind of body intuition now. It makes me wonder what

my body was trying to tell me when, as a small child, my mother

decided I MUST eat asparagus, and I did...and then promptly threw

up. Haven't had the stuff since.

Raw onion? No-no. Sauteed? Perfecto.

>

> Hi ,

>

> I haven't eaten any beef in 20 or more years and haven't eaten

anything but organic chicken and turkey for about 15 years. I was

vegetarian for a while , but found I did better with some animal

protein. I, too, can't eat raw onions, but cooked are O.K. Makes

perfect sense to me as when I see someone put a big slab of raw onion

on a sandwich my stomach turns. I've begun a very simplified diet

today, I appreciate your suggestions. Thanks,

>

> Edy

This list is intended for patients to share personal experiences with each

other, not to give medical advice. If you are interested in any treatment

discussed here, please consult your doctor.

[Guest guest]

I feel the same about red meat, but organic buffalo satisfies that need and is

way less fatty. You can even find some tha are entirely grass-fed, but ieven if

they finish 'em on grain, they still don't go to fat like a steer does.

Adrienne

Re: Re: Allergy to meat, was Soles of the feet,

was histamines

On Aug 12, 2006, at 12:49 PM, Edy Rayfield wrote:

> I rely on this kind of body intuition now. It makes me wonder what

> my body was trying to tell me when, as a small child, my mother

> decided I MUST eat asparagus, and I did...and then promptly threw

> up. Haven't had the stuff since.

>

> Raw onion? No-no. Sauteed? Perfecto.

In doing the Yasko work, I'm probably most excited about figuring out

where I am in relation to sulfer-rich foods.

I NEED beef. I don't know if it's the carnitine, or some of the

enzymes in it, or what -- but there is stuff in beef that my body

craves, and absolutely needs to run right. Lately, I've been trying

to eat at least 6-8 oz a day, and I do feel better. We've got a

wonderful organic-only beef wholesaler in the neighborhood, and a

freezer in the garage, so we can buy it 20 - 30 pounds at a time in

restaurant packs to save money. It's still not cheap, but at this

point, I consider it medicinal.

Pork is only somewhat as good. Fowl, in general, I can take or leave,

and will usually leave (especially if it's turkey). Fresh salmon is

so ubiquitous (and fabulous) locally that the natives here used to

use it as currency -- but it's so rich that I can only handle it once

or twice a week. In general, I worry about the mercury in fish --

less of a problem in salmon than most species, but still...

As for veggies: I've had violent reactions to cruciferous veggies

since I was a small child. Like Edy, I will simply toss asparagus.

Artichokes, broccoli, cauliflour, and (ugh) brussels sprouts are

similarly wasted on me: just the smell of them cooking makes me want

to hurl. (I've been known to have this reaction to eggs as well --

I'm not a big egg-eater.) There's something pungent and ugly about

these foods that just makes my body rebel. I can do cabbage in small

quantities, but even that's less true as I age. Except for

sauerkraut. I love sauerkraut. And kimchee. The cooking and

fermenting seems to help.

All of the above items, including the eggs, are high in sulfur, which

suggests some kind of digestion problem with these foods.

However, oddly: I'm totally fine with alliums -- onion, garlic,

fennel, leek. Raw or cooked, they just make me happy all over, and so

account for a high percentage of my total veggie intake. Yet they're

high in sulfur, too. I have no clue what the difference might be.

I'm really interested in seeing if there's a connection between these

lifelong preferences, my ability to metabolize these foods, and my

methlyation issues.

Sara

This list is intended for patients to share personal experiences with each

other, not to give medical advice. If you are interested in any treatment

discussed here, please consult your doctor.

[Guest guest]

Janet, please refresh my memory;

Even though no obvious symtoms of sulfur problems, you have stopped ingesting

those kinds of foods and are clearly experienceing improvement based on that

change? (How long ago did you eliminate them?)

Thanks,

Adrienne

----- Original Message -----

From: Janet s

HI Sara,

I love beef too. I also feel better on beef, but from what I understand so

far, there is alot of glutamate iin beef.

I have never had a reaction to eggs, protein or the high sulfur veggis. I

would of never guessed that I would come back with a +/'+ on my CBS enzyeme and

also my SUOX is +/-, which also makes suflur more dangerous to me. I would of

never known without the genetic test.

Janet

Mercuria <mercuria@...> wrote:

On Aug 12, 2006, at 12:49 PM, Edy Rayfield wrote:

> I rely on this kind of body intuition now. It makes me wonder what

> my body was trying to tell me when, as a small child, my mother

> decided I MUST eat asparagus, and I did...and then promptly threw

> up. Haven't had the stuff since.

>

> Raw onion? No-no. Sauteed? Perfecto.

In doing the Yasko work, I'm probably most excited about figuring out

where I am in relation to sulfer-rich foods.

I NEED beef. I don't know if it's the carnitine, or some of the

enzymes in it, or what -- but there is stuff in beef that my body

craves, and absolutely needs to run right. Lately, I've been trying

to eat at least 6-8 oz a day, and I do feel better. We've got a

wonderful organic-only beef wholesaler in the neighborhood, and a

freezer in the garage, so we can buy it 20 - 30 pounds at a time in

restaurant packs to save money. It's still not cheap, but at this

point, I consider it medicinal.

Pork is only somewhat as good. Fowl, in general, I can take or leave,

and will usually leave (especially if it's turkey). Fresh salmon is

so ubiquitous (and fabulous) locally that the natives here used to

use it as currency -- but it's so rich that I can only handle it once

or twice a week. In general, I worry about the mercury in fish --

less of a problem in salmon than most species, but still...

As for veggies: I've had violent reactions to cruciferous veggies

since I was a small child. Like Edy, I will simply toss asparagus.

Artichokes, broccoli, cauliflour, and (ugh) brussels sprouts are

similarly wasted on me: just the smell of them cooking makes me want

to hurl. (I've been known to have this reaction to eggs as well --

I'm not a big egg-eater.) There's something pungent and ugly about

these foods that just makes my body rebel. I can do cabbage in small

quantities, but even that's less true as I age. Except for

sauerkraut. I love sauerkraut. And kimchee. The cooking and

fermenting seems to help.

All of the above items, including the eggs, are high in sulfur, which

suggests some kind of digestion problem with these foods.

However, oddly: I'm totally fine with alliums -- onion, garlic,

fennel, leek. Raw or cooked, they just make me happy all over, and so

account for a high percentage of my total veggie intake. Yet they're

high in sulfur, too. I have no clue what the difference might be.

I'm really interested in seeing if there's a connection between these

lifelong preferences, my ability to metabolize these foods, and my

methlyation issues.

Sara

[Guest guest]

I have just started on the program. It takes awhile to get the ammonia down. 6

weeks or so using just a little protein and sulfur veggies. So I am in the

beginning stages, to soon to tell. I will have to continue to be watchful of

this the rest of my life.

I do know from my genetics that sulfur/sulfites are a big no/no for me. Until

I get the methylation going (after getting the ammonia down) I am going to have

to be very careful with them.

This protocall takes a few months, not a few days. The body is making major

changes and I will need to monitor how I am doing as I go along to get the best

results.

Janet

" Adrienne G. " <duckblossm@...> wrote:

Janet, please refresh my memory;

Even though no obvious symtoms of sulfur problems, you have stopped ingesting

those kinds of foods and are clearly experienceing improvement based on that

change? (How long ago did you eliminate them?)

Thanks,

Adrienne

----- Original Message -----

From: Janet s

HI Sara,

I love beef too. I also feel better on beef, but from what I understand so far,

there is alot of glutamate iin beef.

I have never had a reaction to eggs, protein or the high sulfur veggis. I would

of never guessed that I would come back with a +/'+ on my CBS enzyeme and also

my SUOX is +/-, which also makes suflur more dangerous to me. I would of never

known without the genetic test.

Janet

Mercuria <mercuria@...> wrote:

On Aug 12, 2006, at 12:49 PM, Edy Rayfield wrote:

> I rely on this kind of body intuition now. It makes me wonder what

> my body was trying to tell me when, as a small child, my mother

> decided I MUST eat asparagus, and I did...and then promptly threw

> up. Haven't had the stuff since.

>

> Raw onion? No-no. Sauteed? Perfecto.

In doing the Yasko work, I'm probably most excited about figuring out

where I am in relation to sulfer-rich foods.

I NEED beef. I don't know if it's the carnitine, or some of the

enzymes in it, or what -- but there is stuff in beef that my body

craves, and absolutely needs to run right. Lately, I've been trying

to eat at least 6-8 oz a day, and I do feel better. We've got a

wonderful organic-only beef wholesaler in the neighborhood, and a

freezer in the garage, so we can buy it 20 - 30 pounds at a time in

restaurant packs to save money. It's still not cheap, but at this

point, I consider it medicinal.

Pork is only somewhat as good. Fowl, in general, I can take or leave,

and will usually leave (especially if it's turkey). Fresh salmon is

so ubiquitous (and fabulous) locally that the natives here used to

use it as currency -- but it's so rich that I can only handle it once

or twice a week. In general, I worry about the mercury in fish --

less of a problem in salmon than most species, but still...

As for veggies: I've had violent reactions to cruciferous veggies

since I was a small child. Like Edy, I will simply toss asparagus.

Artichokes, broccoli, cauliflour, and (ugh) brussels sprouts are

similarly wasted on me: just the smell of them cooking makes me want

to hurl. (I've been known to have this reaction to eggs as well --

I'm not a big egg-eater.) There's something pungent and ugly about

these foods that just makes my body rebel. I can do cabbage in small

quantities, but even that's less true as I age. Except for

sauerkraut. I love sauerkraut. And kimchee. The cooking and

fermenting seems to help.

All of the above items, including the eggs, are high in sulfur, which

suggests some kind of digestion problem with these foods.

However, oddly: I'm totally fine with alliums -- onion, garlic,

fennel, leek. Raw or cooked, they just make me happy all over, and so

account for a high percentage of my total veggie intake. Yet they're

high in sulfur, too. I have no clue what the difference might be.

I'm really interested in seeing if there's a connection between these

lifelong preferences, my ability to metabolize these foods, and my

methlyation issues.

Sara

[Guest guest]

Hi Janet,

Is this info on autismanswer.com or is it only in the DVDs or one of her

books ?

Re: Re: Allergy to meat, was Soles of the

feet, was histamines

HI Nil,

ONe of the first things that Yasko addresses in her step one protocall

is the Gaba and Glutamate imbalances. She gets that in order before

proceeding to the methylation cycle. You might want to check out her

information on that.

Janet

yildiz <yildiz22gmail (DOT) <mailto:yildiz22%40gmail.com> com> wrote:

Hi Janet and all

Than can we conclude that one who can not tolerate beef might have

glutamate

toxiicity?

Thanks.

Nil

Re: Re: Allergy to meat, was Soles of the

feet,

was histamines

> HI Sara,

>

> I love beef too. I also feel better on beef, but from what I

understand

> so far, there is alot of glutamate iin beef.

>

[Guest guest]

Hi ,

All this stuff is at autism answer. Takes a little reading, but its all there.

Check out the basics forum and then start to read the " locked " forums first

after that.

Janet

Janet

<maryellen1909@...> wrote:

Hi Janet,

Is this info on autismanswer.com or is it only in the DVDs or one of her

books ?

Re: Re: Allergy to meat, was Soles of the

feet, was histamines

HI Nil,

ONe of the first things that Yasko addresses in her step one protocall

is the Gaba and Glutamate imbalances. She gets that in order before

proceeding to the methylation cycle. You might want to check out her

information on that.

Janet

yildiz <yildiz22gmail (DOT) <mailto:yildiz22%40gmail.com> com> wrote:

Hi Janet and all

Than can we conclude that one who can not tolerate beef might have

glutamate

toxiicity?

Thanks.

Nil

Re: Re: Allergy to meat, was Soles of the

feet,

was histamines

> HI Sara,

>

> I love beef too. I also feel better on beef, but from what I

understand

> so far, there is alot of glutamate iin beef.

>

[Guest guest]

Thanks Janet. I will start that one today. I just finished the posts

in the virus section today, learned a lot but I think I've burned myself

out a bit. I'm not sure what you mean by locked forums.

Re: Re: Allergy to meat, was Soles of the

feet, was histamines

[Guest guest]

HI ,

I take on her protocal one piece at a time. I find that if I do to much at

one time, I get confused. So now I am working on Step one, the gut protocal and

the ammonia protocall. (You will find alot of this in the Basic forum)

If you notice on each forum, if you look up on the left side, you will see a

lock or unlock. When its locked it means this is straight information for you.

(No posting except from Dr. Amy or )

Do start with the Welcome forum, it will explain so much, then go to the basic

forum, then the locked forums.

When I am up to it, I read more depending on my brain power and energy level

at the time.

Janet

<maryellen1909@...> wrote:

Thanks Janet. I will start that one today. I just finished the posts

in the virus section today, learned a lot but I think I've burned myself

out a bit. I'm not sure what you mean by locked forums.

Re: Re: Allergy to meat, was Soles of the

feet, was histamines

[Guest guest]

Thanks, Janet. Will, at some point, this be the only thing you are modifying, so

that you can identify an effect?

I am pursuing this question because of my interest in whether a person-me- coud

be really wrong about experiencing something as very helpful (meat) when it

really isn't.

Adrienne

Re: Re: Allergy to meat, was Soles of the feet,

was histamines

I have just started on the program. It takes awhile to get the ammonia down. 6

weeks or so using just a little protein and sulfur veggies. So I am in the

beginning stages, to soon to tell. I will have to continue to be watchful of

this the rest of my life.

I do know from my genetics that sulfur/sulfites are a big no/no for me.

Until I get the methylation going (after getting the ammonia down) I am going to

have to be very careful with them.

This protocall takes a few months, not a few days. The body is making major

changes and I will need to monitor how I am doing as I go along to get the best

results.

Janet

" Adrienne G. " <duckblossm@...> wrote:

Janet, please refresh my memory;

Even though no obvious symtoms of sulfur problems, you have stopped ingesting

those kinds of foods and are clearly experienceing improvement based on that

change? (How long ago did you eliminate them?)

Thanks,

Adrienne

----- Original Message -----

From: Janet s

HI Sara,

I love beef too. I also feel better on beef, but from what I understand so

far, there is alot of glutamate iin beef.

I have never had a reaction to eggs, protein or the high sulfur veggis. I

would of never guessed that I would come back with a +/'+ on my CBS enzyeme and

also my SUOX is +/-, which also makes suflur more dangerous to me. I would of

never known without the genetic test.

Janet

Mercuria <mercuria@...> wrote:

On Aug 12, 2006, at 12:49 PM, Edy Rayfield wrote:

> I rely on this kind of body intuition now. It makes me wonder what

> my body was trying to tell me when, as a small child, my mother

> decided I MUST eat asparagus, and I did...and then promptly threw

> up. Haven't had the stuff since.

>

> Raw onion? No-no. Sauteed? Perfecto.

In doing the Yasko work, I'm probably most excited about figuring out

where I am in relation to sulfer-rich foods.

I NEED beef. I don't know if it's the carnitine, or some of the

enzymes in it, or what -- but there is stuff in beef that my body

craves, and absolutely needs to run right. Lately, I've been trying

to eat at least 6-8 oz a day, and I do feel better. We've got a

wonderful organic-only beef wholesaler in the neighborhood, and a

freezer in the garage, so we can buy it 20 - 30 pounds at a time in

restaurant packs to save money. It's still not cheap, but at this

point, I consider it medicinal.

Pork is only somewhat as good. Fowl, in general, I can take or leave,

and will usually leave (especially if it's turkey). Fresh salmon is

so ubiquitous (and fabulous) locally that the natives here used to

use it as currency -- but it's so rich that I can only handle it once

or twice a week. In general, I worry about the mercury in fish --

less of a problem in salmon than most species, but still...

As for veggies: I've had violent reactions to cruciferous veggies

since I was a small child. Like Edy, I will simply toss asparagus.

Artichokes, broccoli, cauliflour, and (ugh) brussels sprouts are

similarly wasted on me: just the smell of them cooking makes me want

to hurl. (I've been known to have this reaction to eggs as well --

I'm not a big egg-eater.) There's something pungent and ugly about

these foods that just makes my body rebel. I can do cabbage in small

quantities, but even that's less true as I age. Except for

sauerkraut. I love sauerkraut. And kimchee. The cooking and

fermenting seems to help.

All of the above items, including the eggs, are high in sulfur, which

suggests some kind of digestion problem with these foods.

However, oddly: I'm totally fine with alliums -- onion, garlic,

fennel, leek. Raw or cooked, they just make me happy all over, and so

account for a high percentage of my total veggie intake. Yet they're

high in sulfur, too. I have no clue what the difference might be.

I'm really interested in seeing if there's a connection between these

lifelong preferences, my ability to metabolize these foods, and my

methlyation issues.

Sara

[Guest guest]

I guess I cannot answer that question at this point because I have not gotten

far enough into the protocall. I will tell you that meat/protien makes me also

feel better! However from my genetic test, I realize I am having pancreas issues

and meat/protien supports that better for me. So because of the genetic test I

know I also have to address that problem which I am doing.

Since this has come up, I was put into a crash the other day because I waited

to long to eat! Has anyone else ever put this together with their own crashes???

Also, all my life I have eaten protein and veggies to stay thin. Especially

the surlfur veggies, brocolli in particular!!!! Sulfur, sulfur, sulfur.!!!

Slowly by surely I was killing myself!! Because meat makes me feel better and

I don't have a reaction to sulfur that I can link to that (except maybe chronic

fatigue for 25 years!) I would of never known without that genetic test.

Janet

" Adrienne G. " <duckblossm@...> wrote:

Thanks, Janet. Will, at some point, this be the only thing you are

modifying, so that you can identify an effect?

I am pursuing this question because of my interest in whether a person-me- coud

be really wrong about experiencing something as very helpful (meat) when it

really isn't.

Adrienne

Re: Re: Allergy to meat, was Soles of the feet, was

histamines

I have just started on the program. It takes awhile to get the ammonia down. 6

weeks or so using just a little protein and sulfur veggies. So I am in the

beginning stages, to soon to tell. I will have to continue to be watchful of

this the rest of my life.

I do know from my genetics that sulfur/sulfites are a big no/no for me. Until I

get the methylation going (after getting the ammonia down) I am going to have to

be very careful with them.

This protocall takes a few months, not a few days. The body is making major

changes and I will need to monitor how I am doing as I go along to get the best

results.

Janet

" Adrienne G. " <duckblossm@...> wrote:

Janet, please refresh my memory;

Even though no obvious symtoms of sulfur problems, you have stopped ingesting

those kinds of foods and are clearly experienceing improvement based on that

change? (How long ago did you eliminate them?)

Thanks,

Adrienne

----- Original Message -----

From: Janet s

HI Sara,

I love beef too. I also feel better on beef, but from what I understand so far,

there is alot of glutamate iin beef.

I have never had a reaction to eggs, protein or the high sulfur veggis. I would

of never guessed that I would come back with a +/'+ on my CBS enzyeme and also

my SUOX is +/-, which also makes suflur more dangerous to me. I would of never

known without the genetic test.

Janet

Mercuria <mercuria@...> wrote:

On Aug 12, 2006, at 12:49 PM, Edy Rayfield wrote:

> I rely on this kind of body intuition now. It makes me wonder what

> my body was trying to tell me when, as a small child, my mother

> decided I MUST eat asparagus, and I did...and then promptly threw

> up. Haven't had the stuff since.

>

> Raw onion? No-no. Sauteed? Perfecto.

In doing the Yasko work, I'm probably most excited about figuring out

where I am in relation to sulfer-rich foods.

I NEED beef. I don't know if it's the carnitine, or some of the

enzymes in it, or what -- but there is stuff in beef that my body

craves, and absolutely needs to run right. Lately, I've been trying

to eat at least 6-8 oz a day, and I do feel better. We've got a

wonderful organic-only beef wholesaler in the neighborhood, and a

freezer in the garage, so we can buy it 20 - 30 pounds at a time in

restaurant packs to save money. It's still not cheap, but at this

point, I consider it medicinal.

Pork is only somewhat as good. Fowl, in general, I can take or leave,

and will usually leave (especially if it's turkey). Fresh salmon is

so ubiquitous (and fabulous) locally that the natives here used to

use it as currency -- but it's so rich that I can only handle it once

or twice a week. In general, I worry about the mercury in fish --

less of a problem in salmon than most species, but still...

As for veggies: I've had violent reactions to cruciferous veggies

since I was a small child. Like Edy, I will simply toss asparagus.

Artichokes, broccoli, cauliflour, and (ugh) brussels sprouts are

similarly wasted on me: just the smell of them cooking makes me want

to hurl. (I've been known to have this reaction to eggs as well --

I'm not a big egg-eater.) There's something pungent and ugly about

these foods that just makes my body rebel. I can do cabbage in small

quantities, but even that's less true as I age. Except for

sauerkraut. I love sauerkraut. And kimchee. The cooking and

fermenting seems to help.

All of the above items, including the eggs, are high in sulfur, which

suggests some kind of digestion problem with these foods.

However, oddly: I'm totally fine with alliums -- onion, garlic,

fennel, leek. Raw or cooked, they just make me happy all over, and so

account for a high percentage of my total veggie intake. Yet they're

high in sulfur, too. I have no clue what the difference might be.

I'm really interested in seeing if there's a connection between these

lifelong preferences, my ability to metabolize these foods, and my

methlyation issues.

Sara