Is no-phenol safe to take during pregnancy? I was thinking of trying some but we are also considering ttc, as well ... and wasn't sure. Have any of you gone through a pg with these food intolerances? The only thing I can think of is that right before I got pg the last time I had started having reactions (for about 6 months) and within 2 or 3 months of getting pg all my symptoms stopped -- so I'm thinking it has to do with the DAO enzyme that is produced from about 10 weeks on ... I didn't start having symptoms again until about 6-8 weeks PP. I just want to make sure I can get adequate nutrition...
ETA: I also spent some time the last few days to make a list of what is low-histamine vs. sals vs. amines -- I am still trying to figure out if my problem is sals or amines/histamine or both.
Here is what I came up with: I don't seem to react to these fruits:
gold del apple, pear, cantaloupe (vh in sals) and I used to eat a lot of dried apricot without any reaction but that should be high in sals & histamine but not amine? I also used to eat cherry jam with no reactions ... quit when I went on this diet.
Veg: Cabbage, Celery, garlic, Lettuce, Green Beans, sweet potatoes russet potatoes all fine; seem to tolerate moderate amounts of onion (like eating several times a day -cooked), cucumber with no skin, some cooked carrots (sometimes carrots make me feel stuffy), need to try asparagus challenge; usually black beans are fine but had an episode a few months ago where I had some bumps/itchy rash on my neck hours after eating them -- same thing has happened with eggs sometimes -- but I eat eggs a lot with no reaction -- thinking both of these were from overcooking/histamine/amine ... rash went away quickly with vitamin c and some benadryl lotion.
Nuts: I eat a lot of raw cashews ... I've avoided all other nuts except for trying raw almonds about a month or so ago -- with no clear reaction, but I only ate 2 almonds. I've also tried coconut oil with no reaction and freshly opened coconut milk with no reaction ... but coconut pudding with dessicated coconut I had sinus pressure immediately...could have been a build up reaction, not sure.
I also can tolerate small amounts of yogurt (not too much or heavily fermented), some mozzarella cheese but only 1-2 slices or my faces feels tingly. Othere cheeses have made me wheeze/asthma reactions.
I was tolerating whole wheat just fine but this past month was doing a low/no gluten challenge -- I was still eating steel cut oats and oat bran, though.
My worst reactions were to old food/leftovers, certain cheeses, highly spiced foods, mustard, black pepper, fresh blueberries, sometimes tomatoe sauce would trigger a reaction (but not always) and not fresh tomatoes. I'm so confused and I really wish I could narrow it down to one food chemical so my diet could be richer.
I avoid corn and rice because of allergies. I eat a lot of chicken, beef and eggs now for protein.