Re: Re: immune system rundown and joint problems?

[Guest guest]

Emma,

> 1. Are you still trialling failsafe? I assume so? (How is that going?

> You seem to hint that you're fairly positive that you respond to both

> amines and salicylates?)

Well I've been slipping in general, in large part because of a

frustrating lack of things to eat, a lot of stress and need for

comfort foods. Also there was a point where I could not get any ghee

for a few days, and wound up using olive oil and vinegar for salads,

because the lack of ghee made the other foods I was using not

possible. Additionally, last week I ate some ham, about one package

over the week.

This seemed to result in a tyramine reaction of some sort, where,

after several days of eating ham, I ate a large hamburger that was a

little oldish seeming. I mixed it up with fresh hamburger, and made

it way too big, but I didn't want to put old hamburger in with new

hamburger, so I made the whole thing. By the time I was done and

before I started my salad, I felt like my hat was gripping my head too

tightly, and took it off. I felt like when I grasped my head I didn't

have as much feeling as I should have, and also like my glasses were

constricting my head. I took them off. My face was extremely

flushed, and I developed a general state of anxiety. Reasoning that

if it was anything I ate, charcoal would probably help, I took

charcoal and it started going away in minutes and finished going away

within 20 minutes or a half hour.

I had also started 90 mg zinc the day before. I stopped zinc for a

week after that because I thought it may have been making me more

sensitive, as you'd mentioned its suppression of the PST enzyme.

I've been having general anxiety reactions to foods since then, and

charcoal or bentonite helps. Sometimes they are associated with a

queasy feeling. I wonder if I've developed some amine-producing

bacteria in my gut. I'm out of probiotics lately and am going to get

some today.

I seem to have less a possible reaction on raw egg yolks than on

meats, possibly related to freshness.

Lately, I haven't been getting the food reactions as much and when I

do they are much more mild, so I'm improving on the whole. I've been

taking Dr. Shulze's IF-2 in the morning when I wake up, so possibly

the adsorption capacity is helping whatever is the problem.

> 2. Have you been around any strong smells, cosmetics or (lab?)

No strong smells or cosmetics, but I regularly encounter various

stains and stuff in microbiology lab. Not a whole lot that is

aerosolized, and my contact with non-stain chemicals is pretty

minimal, but I'm sure it's an added stress.

> chemicals, or can you identify a slip in your diet? Are you keeping a

> diary of everything you eat and inhale?

Slips as per above, and then the oxalate-loaded sweet potatoes more

recently as per my other post. I've also began using coconut oil in

the last couple of days more, as I'm worried about lacking the

antimicrobial properties.

> Asthma. One thing I noticed when I went failsafe is that my reactions

> *changed* for a while. I would become mildly asthmatic after ingesting

> small amounts of amines and salicylates, as if I went into

> hyper-reaction mode. I don't get this anymore. I also spent a few

> weeks having a very very mild sort of omnipresent headache. My friend

> belle reported the same thing.

Oddly, the asthma seems to worsen when I haven't eaten in a while and

get better when I eat. Very strange. It is never *that* bad, just

uncomfortable.

> Wonder if you saw the post on my blog about skin conditions and

> salicylates:

>

> http://wisewitch.blogspot.com/2006/09/salicylates-bacteria-and-skin.html

Nope, I'll check it out soon.

> This could almost be described as a " Herx " (though I hate that term).

> When I started failsafe I immediately got athlete's foot - which

> disappeared again after a couple of weeks. I also had a few

> extraordinarily strong reactions to small slips, including chemical

> smells when I was still early on.

Interesting. The nose reaction seems a definite reaction to the

swabbing, but obviously there is something else affecting the

vulnerability, as it shouldn't have been a reaction to the swabbing.

> Salicylates, phenols and polyphenols are antimicrobial, however, they

> also suppress the body's own ability to make defensive antimicrobial

> glycoproteins (like the interleukins described in the post above).

>

> I would theorise that removing the coconut oil and other antimicrobial

> polyphenols and salicylates from your diet has made you temporarily

> more vulnerable while your own body's glycoprotein manufacture gets up

> to speed?

That's an interesting theory, and sensible.

> Arthritis. I have " arthritic " reactions sometimes. I had two very

> strong arthritic knee pain reactions, one to green tea, the other to

> cheese and tomato pizza.

> I can't specifically tell you what has caused it. Oxalate dumping?

> Hidden chemicals? Another " Herx " related to microbial

> attack/glycoprotein manufacture?

Well I'm pretty sure the oxalates are a problem after realizing how

high sweet potatoes are.

> I think that if this or the skin problem is glycoprotein related,

> something that would possibly help is to either supplement essential

> sugars or ensure you get enough in your diet - the below link lists

> some food sources, there's a failsafe option for every one of them.

>

> http://www.burnoutsolutions.com.au/glyconutrients.htm

Thanks.

> I think vitamin D also positively influences glycoprotein manufacture?

> I'm experimenting with about 2000iu a day at the moment and I'm

> " cautiously optimistic " that it's helping.

I get a little more than that a day.

> And of course knock out anything you can with topical antibiotics!

I'm using neosporin for my nose successfully.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

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[Guest guest]

Chris--

I hope you don't take this the wrong way. I'm not happy that you're

having physical troubles or are unsure about what you're eating and its

effects on your body, etc. But I find it somehow reassuring that

someone I look to as really knowing his stuff in this arena, sometimes

doesn't. It's not schadenfreude! I hope you feel better soon! It's just

nice to know that even " together " people sometimes aren't; makes me

beat myself up less or something, and reminds me that even when you

think you've got it figured out more shall be revealed.

Lynn S.

------

Mama, homeschooler, writer, activist, spinner & knitter

http://www.siprelle.com

NOTICE: The National Security Agency may have read this email without

warning, warrant, or notice.

[Guest guest]

On 10/20/06, crayfishfeed <crayfishfeed@...> wrote:

> In regards to the knee thing, in the world of Applied Kinisiology,

> the knee is linked to the adrenal glands and of course stressed

> adrenals and immune problems go hand in hand.

Does the same go for acupuncture? I know there is some merit to the

acupuncture meridians with respect to DC currents.

> Fibromyalgia is an

> immune dysfunction. Turmeric is supposed to be a great anti-

> inflammatory and I commonly put a teaspoon in water. That mental

> stress is doing you in. Is it related to getting ready for the

> conference?

Well it would be nice if I had time to do that. LOL. My schedule

looks something like this:

Perpetual -- Maintain A's in microbiology (stress report: +), genetics

(++), and calculus II (++++++++++)

Perpetual -- Maintain supply of edible food (+++)

Perpetual -- Consistently have something edible for lunch while I'm out (+++)

Perpetual -- Think about how I'm not paying my bills (++)

Nov. 10-13 -- Conference, prepare lecture (++++++++++), drive there

and back (+++)

Nov. 18 -- General GRE (++++)

Dec 02 -- Biology GRE (++)

Something like that. It's all dealable, but when you throw in the

fact that I got very sick recently, had a severe panic attack that I

believe was a convergence of a number of things including everything

aforementioned plus lack of HCl and possible methylcobalamin

deficiency from a return to a more mediocre diet, and so on, my car

went kaput so I spent all my cash reserves on a new one so I could get

to school and back, 2 hours of driving a day and so on, and it's a bit

much.

> I have had knee problems for over a decade and when I used to go to

> the many physical therapists when I was in the world of " the knee

> bone is connected to the....nothing, nothing is connected, we

> completely isolate everything " they would always say " stretch your

> IT bands. " Now that wasn't why my knees bothered me but stretching

> them did help releive pain b/c they were tight. Let me know if you

> want me to tell you the stretch. I think stretching could have the

> secondary benefit of helping to relax the mind too.

Sure. Thanks.

Chris

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[Guest guest]

Once again, the mild breathing trouble I've had for a couple hours

just disappeared when I ate a hamburger, some home made french fries

and some coffee. It seems to consistently disappear in response to

eating, which I think is a reflection of a higher energy demand of

stressed cells.

I also took my first capsule of Primal Defense Ultra, which is a

confounding variable, but this has happened pretty consistently.

Chris

--

The Truth About Cholesterol

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[Guest guest]

On 10/20/06, haecklers <haecklers@...> wrote:

> It tugged at some memories of some bad articles I read on parasites,

> but the link was reversed when I googled it - asthma is the immune

> system reacting as if there were parasites when there aren't any

> ghtthere. Here's an interesting link for you:

> http://www.kuro5hin.org/story/2006/4/30/91945/8971 " food for

> thought " ! LOL!

The parasite hypothesis is certainly interesting, but I don't " have

asthma. " My asthmatic symptoms are very recent and came on acutely,

so I'm hoping figuring out whatever changed in the last week or two

and fixing that will do the trick.

Chris

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[Guest guest]

Emma,

> Clostridium species are certainly very good at producing a multitude

> of amines.

Well when you combine that with the toxins they are also known to

produce, that would explain a lot. A crowding out effect of

oxalate-degraders could also explain the oxalate problem.

> Renate's link is interesting. I've heard of the hookworm/IBS

> connection before, but didn't know about an asthma connection. I

> wonder if hookworm kills off certain bacteria, like clostridium?

If that is the mechanism, I would think that there are better ways of

restoring bowel ecology than that.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

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[Guest guest]

Emma,

> Lactobacillus casei liberates glutamic acid. " Friendly " bifidus

> actually produce amines and can overgrow, unlike other strains of

> lactobacillus.

Given that bifidus remains predominant over the entire lifecycle, I

can't imagine what you would propose to do about this. Do you have a

reference for bifidus producing amines? I was reading a review of

bacteria and amines recently and don't recall coming across this.

I think it depends on the strain really. For example in the review I

read, 9 strains of l. paracasei were tested and one produced tyramine

and 8 did not. So the species does not tell all.

> Supplementation with lactobacillus acidophilus, streptococcus

> thermophilus, and lactobacillus bulgaricus, all " safe " yoghurt

> strains, protects against the overgrowth of these other strains, which

> would minimise amine formation in the gut.

I've had the best success with Primal Defense in the past, so I'm

trying PD Ultra now, which I've never had before, but is more or less

the same product with increased count numbers.

> If you have an amine forming dysbiosis, you can expect to be in a

> constant state of reaction all the time to protein foods, unless you

> limit proteins to only that your body can fully digest (raw?),

> possibly requiring SCD as well.

LOL. Ok, so I will go on a butter fast.

> Lack of HCl, some poor quality food

> > and being sick and stressed all at the same time could let some

> > clostridium or whatever that may have been hiding in a nook or cranny

> > run wild.

> Or, you are still consuming food chemicals but now you are not

> consuming the protective factors you were before.

Well my food chemcial intake, especially salicylate, is massively

lower than it was before. Although I have cheated on a few moderate

salicylate foods, I have been using unflavored dental floss, brushing

with baking soda, eliminated the peppermint oil breath freshener that

I used to use constantly throughout the day, and eliminated at least

95% of the salicylate foods from my diet.

I think there is a dysbiosis connection as before when I was getting

anxiety reactions to food it was sometimes associated with a mild

queasy feeling in my stomach. Also, I have just had a tendency

towards dysbiosis in the past as well.

Chris

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The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

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[Guest guest]

Emma,

> Basically my advice would be, don't take anything. At all. That

> probably sounds very scary, but believe me, it is worth it.

Well, I need to take at a minimum HCl and digestive enzymes. How do

you rate that on the scale?

> Can you be absolutely sure you are not doing more harm than good?

> Bentonite plays merry hell with my skin. I don't know what impurities

> are in it. The fact that charcoal and bentonite are taking off amine

> reactions doesn't mean they aren't setting up reactions of their own,

> (and also blocking nutrient absorption as I'm sure you know). Charcoal

> makes me think of benzene and azo-dyes. Being in a room with a

> charcoal or coal fire makes me wheeze. I strongly suspect it as the

> cause of the asthma.

The charcoal can't be " the cause " of the asthma because I've taken

more more regularly and never gotten asthmatic symptoms from it. I'm

not sure it's valid to compare this to being in a room with a fire in

it. No doubt they have impurities, but their action is as adsorbents

-- they tend to bind things up rather than release them. I'm not

taking them as a preventative. Well, except the IF-2 I've been taking

in the morning, which I think is helping. I'm not taking it any more

now that I have the PD Ultra, so I'm going to rely on restoring bowel

ecology for now. But the charcoal and the bentonite I am in general

only taking *if* I notice an anxiety response to the food I'm eating,

which has not been so bad the last week as it was the week before.

> Sometimes they are associated with a

> > queasy feeling. I wonder if I've developed some amine-producing

> > bacteria in my gut. I'm out of probiotics lately and am going to get

> > some today.

> Or you aren't actually doing failsafe.

But when I was not doing failsafe at all I did not have these reactions.

> > I seem to have less a possible reaction on raw egg yolks than on

> > meats, possibly related to freshness.

> It sounds as though you haven't got your meat supply sorted out. It

> took me several weeks to sort out meat supply and amine reactions (I

> spent a fair bit of time in denial even though I was sure I reacted to

> amines, I didn't realise how *much* I reacted). During this period I

> ended up eating eggs twice or even three times a day.

During the time where I was reacting a lot, which was the week before

last week, and to a lessened degree the past week, I was also using

the chicken soup from Whole Foods, made from bone stocks. I think

this has great potential for amine-producing bacteria to multiply

while the stock cools, depending on what method they use to cool it.

I don't think I can possible " sort out " my meat supply the way you do,

because I do not have access to any meat that is guaranteed fresh the

same way yours is. However, this past week I have been freezing all

of meat that I am not using immediately, and only unfreezing it as I

use it throughout the week, and I haven't been using the soup, which

is probably all helping.

However, regarding the eggs and freshness, I have to consider what you

said before about amine-producing bacteria in the gut and protein

foods -- I believe the most likely explanation of raw egg yolks for

breakfast not producing anxiety and meats producing more anxiety is

that when I eat raw egg yolks I am eating MUCH less protein. Egg

yolks are mostly fat, with only some protein. Five egg yolks only has

about 15 grams of protein. If I eat a hamburger, I'm more likely to

get at least 50 grams of protein.

> Or they are blurring back into a chronic condition state because your

> chemical load is too high and has built back up, resulting in

> non-specific asthma, lowered ability to cope with stress, knee pain

> and skin infections.

I'm sure the food chemicals aren't helping (which are much lower now

than before), but it seems you are wanting to exclude additional

possibilities compounding the situation that I think most likely

exist. I have never had a problem with non-specific asthma, nor knee

pain, which has disappeared since I stopped eating sweet potatoes.

I also need to mention, which I didn't before, that I have neurotoxic

mold growing in my bathroom. The last time I got this EXACT nose skin

infection was when the mold had gotten very bad and I was having

severe anxiety reactions and my mom was getting brain fog. The mold

is back again, though not as bad. My nose did not erupt spontaneously

this time, but apparently required some microabrasions induced by

swabbing.

> Again, don't take anything. Anything with herbs in has salicylates in.

> After you've established a baseline, you should trial things as single

> supplement trials. Charcoal included.

Allright.

> > Slips as per above, and then the oxalate-loaded sweet potatoes more

> > recently as per my other post.

> I actually had an awful back/joint pain reaction to sweet potatoes.

> Also, I react to oats and lentils in the same way.

Well the knee pain was reduced 50% yesterday after dumping sweet

potatoes and is gone today after a second day without sweet potatoes.

I would have a clearer demonstration if I reintroduced sweet potatoes

and got knee pain again, however I'd rather assume it is the sweet

potatoes than get the knee pain again. Not so much because the knee

pain bothers me that much, but more because I'm afraid of what else

the oxalates are doing if they are also giving me knee pain.

> > I've also began using coconut oil in

> > the last couple of days more, as I'm worried about lacking the

> > antimicrobial properties.

> Dependency-forming, isn't it? Just Say No.

I think the antimicrobial effects are mostly due to the medium-chain

fatty acids. These are in butter and beef fat too -- do you object to

them?

> > Oddly, the asthma seems to worsen when I haven't eaten in a while and

> > get better when I eat. Very strange. It is never *that* bad, just

> > uncomfortable.

> This is generally how I react to salicylates. I experience worsening

> symptoms between meals, particularly just before I'm due to eat, I

> reason it has something to do with blood sugar stress.

I was consuming an enormous amount of salicylates before as breath

freshener, I think. Could this be a form of salciylate withdrawal

rather than salicylate toxicity?

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

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[Guest guest]

,

> According to what I've read, weakened knee strength is seen as directly

> related to kidney problems in Chinese medicine.

That makes a more sensible connection, as my urine has been foamy

since I got sick a few weeks ago. Still, it came on when I was eating

a crapload of sweet potatoes, loaded with oxalates, and disappeared

when I got rid of the sweet potatoes, so I'm pretty sure that whatever

the relation to anything else, dietary oxalate intake was the

proximate cause.

Chris

--

The Truth About Cholesterol

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[Guest guest]

On 10/21/06, Emma Davies <emma@...> wrote:

> Ghee maybe? This was rather to point out the futility of treating

> it with diet.

Melted ghee. Easier to drink than chew.

Chris

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[Guest guest]

Emma,

> > Well, I need to take at a minimum HCl and digestive enzymes. How do

> > you rate that on the scale?

> As long as they are pure, synthetic and uncoloured, don't contain any

> vitamins, and aren't unnaturally large doses.

The betaine HCl is white and does not contain vitamins. I don't know

if it's synthetic or not, but it doesn't have any pigment in it. The

enzymes are pancreatin. I've never seen " synthetic " enzymes, but

rather a choice between pancreatin, which I'm using, and enzymes

derived from mold (maybe plants too, although often the " plant "

enzymes are from mold).

> > But when I was not doing failsafe at all I did not have these reactions.

> You're currently in a transition state in which you will experience

> some very uneven and unexplainable symptoms.

Fair enough, but I do not think that is the only thing going on, and

I'm pretty sure that I have dysbiosis at the root of some of the

symptoms that I need to address also.

> I've gone through this

> and come out the other side. For a while, I had big reactions to small

> factors, then the symptoms passed by themselves. I can offer some

> possibilities, but unless you're planning to start an online record of

> everything you eat and do, I can only take stabs in the dark.

Ok. Thanks.

> Just to clarify. When you say hamburger - you mean beefburger? Pork

> isn't allowed.

" Hamburger " just refers to ground beef in the US.

> Beef is often hung. Lamb and chicken are safer. Try

> eating chicken and see if you react to that?

It's really tough to tell because I've been reacting less to anything

lately with respect to the anxiety thing. The knee thing I nailed

down as oxalates and all that's left really is the breathing thing,

which seemed better today than yesterday, *possibly* because I started

the Primal Defense Ultra. My tongue was also much more pink today,

whereas it had been white, although it still is not perfect.

> Ok, if your mum has had problems too, this is definitely something to

> look in to, especially with the asthma. Also, you haven't been doing

> any swimming recently have you?

Nope -- it's freezing over here! However, I come into contact with

bleach all the time in microbiology lab, if you are asking about

chlorine.

> Is it a green mold or a black mold? I think the green colour has

> something to do with cyanogenic glycosides.

No idea. It's like black, pink and brown or something.

> I have wondered whether there is an addictive aspect to salicylates. I

> had some strange fruit and vegetable cravings for the first three or

> four weeks of the diet, despite eating failsafe vegetables every day.

> I particularly craved fruit juices, even though I never normally drank

> them. Also, I had the strongest urge to use menthol products to " clear

> my head " .

Well I'm thinking more along the lines of salicylates are

anti-inflammatories, thus I could go into unregulated inflammation by

cutting out massive quantities of them. Of course, I also get

inflammation from salicylates -- headaches -- so I'm not sure how the

whole inflammatory/anti-inflammatory thing plays out for me.

Chris

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The Truth About Cholesterol

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[Guest guest]

Hi

I am a little late in reading messages. This one below triggered an

observation.

There is no way we could read such debates in France, Belgium (my own) or

neighbouring countries. People do not seem to react so badly to salicylates

or amines or any other " rotten stuff " Emma writes about. I talk a lot with

people in conferences, in my private tuition, I get lots of emails too.

Adopting native nutrition with enough variety (not failsafe or LOd) helps 99

people out of 100 here (using no supplements at all, by the way). Only one

poor fellow will have to go as far as SCD or failsafe or LOD. And this

particular one CANNOT take any supplement, will fare badly on any probiotic

except VSL#3, cannot thrive on my usual vegetable recommendations, etc. I

have all kinds of trouble convincing this particular person to stop the

supplements (any kind, even the organic ones except cod liver oil), the

probiotics, the vegetarian way (all three of them) + possibly all additives.

Other people would be ready to follow the advice for the better. These 1% of

the population are generally so well read that they are convinced

supplements and probiotics and vegetables are a must. No debate.

Convenience food is only starting to be widespread in the younger

generations, spraying a new layer of toxic load on people's bodies.

Environmental pollution is the same over here, though. There must be a key

in the food supply and habits that protects us more, that the French should

stick to in order to keep their protective factors.

I think Emma is so right in her overall analysis of nutrition and the

chemical load. Maybe this remark will make people overseas understand they

are all pioneers in chemical loading compared to us in Europe. Maybe it will

make people in Europe understand there is a way NOT to follow your tracks

and be in the same situation in a dozen years. Maybe we should stick to

fresh food, in variety, following seasons (for vegetables as well as for

animal stuff), using convenience food as a last resort. Maybe we should

stick to low vaccination.

Just a few thoughts.

Cordialement

Taty Lauwers

taty@...

www.taty.be/nouveau.htm

Re: immune system rundown and joint problems?

>

>

>> Well I've been slipping in general,

>

>> Additionally, last week I ate some ham, about one package

>> over the week.

>

> That would be one for pork amines, one for nitrates, and one for aged

> meat amines...

>

>> This seemed to result in a tyramine reaction of some sort

>

> Sounds like it, you certainly got something that was a strong

> vasoactive there.

>

>

>> I stopped zinc for a

>> week after that because I thought it may have been making me more

>> sensitive, as you'd mentioned its suppression of the PST enzyme.

>

> Basically my advice would be, don't take anything. At all. That

> probably sounds very scary, but believe me, it is worth it.

>

>

>> I've been having general anxiety reactions to foods since then, and

>> charcoal or bentonite helps.

>

> Can you be absolutely sure you are not doing more harm than good?

> Bentonite plays merry hell with my skin. I don't know what impurities

> are in it. The fact that charcoal and bentonite are taking off amine

> reactions doesn't mean they aren't setting up reactions of their own,

> (and also blocking nutrient absorption as I'm sure you know). Charcoal

> makes me think of benzene and azo-dyes. Being in a room with a

> charcoal or coal fire makes me wheeze. I strongly suspect it as the

> cause of the asthma.

>

> The other possibility is that you have lowered chemical load enough to

> start to notice reactions after eating chemicals.

>

>

> Sometimes they are associated with a

>> queasy feeling. I wonder if I've developed some amine-producing

>> bacteria in my gut. I'm out of probiotics lately and am going to get

>> some today.

>

> Or you aren't actually doing failsafe. I don't want this to sound like

> a chastisement, because it isn't, it's just some frank advice from

> someone who has been there, has done that, and will probably do it

> again. If you do failsafe but make one mistake every day for a week,

> you are not doing failsafe and may as well have not bothered, because

> after a couple of days the chemical load will be too high to see any

> benefit from the dietary restrictions you do persist with. In the

> words of that great philosopher, Master Yoda, " Do, or do not. There is

> no 'try.' "

>

>

>> I seem to have less a possible reaction on raw egg yolks than on

>> meats, possibly related to freshness.

>

> It sounds as though you haven't got your meat supply sorted out. It

> took me several weeks to sort out meat supply and amine reactions (I

> spent a fair bit of time in denial even though I was sure I reacted to

> amines, I didn't realise how *much* I reacted). During this period I

> ended up eating eggs twice or even three times a day.

>

>

>> Lately, I haven't been getting the food reactions as much and when I

>> do they are much more mild, so I'm improving on the whole.

>

> Or they are blurring back into a chronic condition state because your

> chemical load is too high and has built back up, resulting in

> non-specific asthma, lowered ability to cope with stress, knee pain

> and skin infections.

>

>

> I've been

>> taking Dr. Shulze's IF-2 in the morning when I wake up, so possibly

>> the adsorption capacity is helping whatever is the problem.

>

> Again, don't take anything. Anything with herbs in has salicylates in.

> After you've established a baseline, you should trial things as single

> supplement trials. Charcoal included.

>

>

>> Slips as per above, and then the oxalate-loaded sweet potatoes more

>> recently as per my other post.

>

> I actually had an awful back/joint pain reaction to sweet potatoes.

> Also, I react to oats and lentils in the same way.

>

>

>> I've also began using coconut oil in

>> the last couple of days more, as I'm worried about lacking the

>> antimicrobial properties.

>

> Dependency-forming, isn't it? Just Say No.

>

>

>> Oddly, the asthma seems to worsen when I haven't eaten in a while and

>> get better when I eat. Very strange. It is never *that* bad, just

>> uncomfortable.

>

> This is generally how I react to salicylates. I experience worsening

> symptoms between meals, particularly just before I'm due to eat, I

> reason it has something to do with blood sugar stress.

>

>

>

>

>

>

>

>

[Guest guest]

On 10/22/06, yoginidd <WAPFbaby@...> wrote:

>...

> Not many

> people thrive on only a meat and potato diet. And no anecdotes will

> convince me otherwise. I eat plenty of salicylatic foods and I don't

> have issues nor do I feel guilty about it. So there.

>

> If you want to write a book about this, go ahead. I will go on eating

> whole foods and loving my life and my family without any fear.

How edifying. So anyway, Emma, you were saying...?

[Guest guest]

Deanna,

> Not so. But again, many of us don't need to restrict things so much

> as failsafe. When new people join and there is unqualified

> discussion of " Pork is not allowed, " or whathaveyou, they may be

> confused about native diets (which do indeed sometimes contain pork).

It's possible that if someone jumps into a conversation in the middle

and reads a random portion of it out of context that they will

misperceive what the group is about, but I'm not sure an efficient way

to counter that possibility is to point out explicitly every time it

could happen.

Emma wasn't talking to the list and wasn't stating what was allowed by

the list, nor was she stating what she would allow me to eat. She was

speaking to me specifically, within the context of trialing the

failsafe diet, and for anyone following the context of the discussion

it should have been clear that she was clarifying a point about what

is and isn't allowed on the failsafe diet with it having been

established that I was attempting to follow it.

I don't think Emma has one answer for everything, but when someone has

given evidence that they react to food chemicals, she has then taken

up that subject and pursued it at length. Where it is not clear what

someone's problem is, she has recommended other possibilities, such as

problems with oxalates, lectins, problems with opioids, or fungal or

bacterial dysbiosis and so on.

In this particular case, a number of the problems I was discussing

were clear reactions to food chemicals, and it is about as clear as it

can get that my joint problems were due to oxalates. So it made sense

to pursue that avenue within this thread.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

Deanna,

> Okay but as someone who has come back to the list recently and

> read some recent archives, it sure seems like a basic failsafe

> doctrine is being pushed for all things by Emma (much like the

> Aajounus diet, or whatever it's called). It is not the answer to

> everything and is definitely a far cry from nutrient density afaict.

I don't really know what to say except maybe you could read more carefully.

> Is there only the sweet potato reaction that you are going by (forgive

> my possible lapse in memory)? Or were there other oxalate foods you

> tried and removed?

Just the sweet potato, which is the only food " extremely high " in

oxalates I've been eating. It could be something else in the sweet

potato I guess but oxalates seem to be the most sensible culprit.

> I had some joint problems and probably Raynaud's Syndrome when I lived

> up north, but now I am SCD and pretty low carb for 2 years; like maybe

> 40-70 g of carbs a day max, with very high intensity exercise 3+ times

> a week, and more mild fare another 2x a week. Are you sure it is

> really oxalate problems that afflict you and not something else?

Do you have a suggestion about what else is in sweet potatoes that

would cause arthritic symptoms that makes as much or more sense than

oxalates?

> So are you still trialing the elimination diet? If so/not, why and

> how is it going?

I have yet to trial the elimination diet as I've been half-assing it

the whole time. I have no idea what to replace my hand soap with.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

Emma,

> In the UK there is a soap called " Simple " which has no fragrance or

> preservatives and is made from sodium tallowate.

>

> I think in the US there is one called " Ivory " which would be good

> except for the fragrance, though I don't know how strong it smells.

> Pick something that is white and for sensitive skin and doesn't smell

> much.

For bar soap, I have one that is hypoallergenic (whatever that means)

and has no ingredients listed except glycerine and jojoba oil,

although the bar is a pinkish color, so I think they aren't listing

everything.

For hand soap, I would like something antibacterial for the bathroom,

but the antibacterial soaps I found are loaded with colors and smell

more than the soap I was using before. I'll keep looking. Thanks for

the suggestions.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

Emma,

> I would suspect that most antibacterials in soaps are going to do more

> harm than good, since most are inherently endowed with cytotoxicity.

> If it's phenolic and it kills stuff, your body will need to detox it.

> Which leaves fatty acids and minerals like bicarb soda and epsom

> salts. I think the reason bicarb works as a deodorant is that it

> inhibits bacterial growth.

I don't know. I'm going to have to detox whatever pathogens

pathogenic bacteria are making on my hands either way. I'm sure

there's a small residue of the antibiotic that will get left in my

hands (whereas I think most will be washed away), but I'm not so sure

there is going to be more of the antibacterial to detox than whatever

chemicals the environmental bacteria are making in the first place.

Antibiotic soap apparently causes the good bacteria to flourish on my

hands (surprising, but this is what I found by drawing cultures from

my hands before and after washing) -- maybe they can detox it for me.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com