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Healing the Gut Tribe-December - Page 18

post #341 of 395
On the nutrition board, someone mentioned nettle tea for iron. Nettle has been used a lot for iron deficiency anemia and would even be better fermented. There must be some herbal mixtures recommended for iron. There are quite a few herbs high in iron. I would make the tea and add it to sugar water that has been innoculated by water kefir grains and then let it sit until it's not so sweet.
post #342 of 395
Quote:
Originally Posted by Pattyla View Post
I'm doing scd. No dairy. I added red meat into my diet probably 6-8 months ago. At that point my iron was 28. I got blood work from my Dr today saying that it is now 20. I used to see a different Dr in the practice and she was concerned about my level being 28. She has left the practice and the Dr I am now seeing isn't concerned (but possibly didn't realize that this was a drop for me). I try to get liver. I probably get it about 1x a month but that is way better than I used to. I also eat red meat 2-4x a week if not more and I wasn't eating any before earlier this year.
have you thought about infusions? nettle has a lot of iron, and probably other herbs, too.
post #343 of 395
Quote:
Originally Posted by SAmama View Post
I took large doses of vit c (Ascorbic Acid, cannot find SA here and I LOVE salt so I guess I get enough sodium?) but then stopped because I wasn't sure if it made dd's eczema worse. Now I have been eliminating things for about 10 days (except MSG which was in some fermented veggies that we just got from the fresh market here : , i haven't gotten around to making it myself and theirs are homemade, so I wanted to give it a try). So, the MSG was two days ago. I know it really bothers dd's stomach, which it did. Then I started taking the AA again, several grams yesterday. And dd has a runny nose so I added some baking soda to the AA and gave her some in bm yesterday - about 1000mg, if that much. Last night was horrible. NO sleep. She cried and scratched and had gas. This morning some of her eczema is bright red again (she has it over most of her body but some parts get all red and angry and itchy). :
Does anybody know if this is because the vit c is causing die-off in her (I am pretty sure she has yeast... and it actually makes me pretty gassy as well), or does she respond to the AA itself? Or to fillers in it? I asked a dr here what is in it because I don't understand the ingredients list and neither do my Chinese friends. Some say only vit c and some say starch also. The one we use says it has only AA in it.
Or is her skin only now reacting to the MSG (a day and a half after I ate it - it was a lot, it made me dizzy)?

Oh, and I also started giving her probiotics, but just a little. DH was adament that we do it slow. He is very worried about die-off. Are we too worried?
High doses of vitamin C cause gas and diarrhea, so that could be the cause of her gas.

I'm not sure about die-off, but I wouldn't think it would happen that quickly.

Also, ascorbic acid is usually derived from corn (it's the cheapest source, so most companies use it). Since we've entered the world of corn allergy, I can tell you it's VERY difficult to find safe supplements (much less food). We've been corn-free for about 6 weeks and the change in dd's skin/congestion has been amazing. The other day, I had some unsafe chicken (I thought it was organic, but it was not; it was conventional and injected with a modified food starch and dextrose solution [both corn derived]) and that night, dd's eczema flared and so did mine. It's taken a few days for it to clear, but we're looking much better today.

If you can't find another culprit, you might look into the corn connection.
post #344 of 395
i was just cooking lunch, and thought of another iron source: cast iron pots and pans! each time you use them a little iron gets into the food, especially if it's an acidic food. they're heavy (hard on the wrist if you're used to stainless steel), but pretty cheap, and often you can get them used at flea markets, estate sales (and those are usually beautifully seasoned), and thrift stores. if you get them new, you have to season them by coating them lightly with oil and putting them in the oven on low heat for a while. then each time you use them, dry them after cleaning and rub a little bit of oil on them (i use canola, for high heat tolerance).
post #345 of 395
Someone mentioned on another thread about taking some blackstrap molasses and chasing it down with orange juice to get iron. Not sure if you can do juice, but just a thought.
post #346 of 395
Anyone ever make/eat congee? I've got some cooking in my crock pot right now. I'm hoping it'll be the one thing I can keep in my belly.
It was my all-time favorite dish at Dharma's in CA. Something about that congee that made me feel so good. I'm hoping to reproduce it in my kitchen.
post #347 of 395
Quote:
Originally Posted by formerluddite View Post
have you thought about infusions? nettle has a lot of iron, and probably other herbs, too.
I've been doing nettle this whole time as well as yellow dock
post #348 of 395
Quote:
Originally Posted by formerluddite View Post
i was just cooking lunch, and thought of another iron source: cast iron pots and pans! each time you use them a little iron gets into the food, especially if it's an acidic food. they're heavy (hard on the wrist if you're used to stainless steel), but pretty cheap, and often you can get them used at flea markets, estate sales (and those are usually beautifully seasoned), and thrift stores. if you get them new, you have to season them by coating them lightly with oil and putting them in the oven on low heat for a while. then each time you use them, dry them after cleaning and rub a little bit of oil on them (i use canola, for high heat tolerance).
I have used cast iron for years.
post #349 of 395
Quote:
Originally Posted by moonshine View Post
Someone mentioned on another thread about taking some blackstrap molasses and chasing it down with orange juice to get iron. Not sure if you can do juice, but just a thought.
Can't do juice or molasses. Thanks though.
post #350 of 395
So could something be keeping you from absorbing the iron you are getting? Seems like something MT might know on the Nutrition/Immunology sticky.
post #351 of 395
Ok I've done some looking. It could be because I'm not getting enough vitamin C! Now that I don't eat any fruit and I'm not good about taking my vitamin C suppliment I'm sure I'm not getting nearly the vitamin C I used to get. Now to figure out how to make myself take enough.....
post #352 of 395
Hi all -- I'm a little scared to be jumping into the middle here without having read the whole thread but I just posted a question about kefir that I thought y'all might be able to help with. Do you have any idea what might have caused that sort of reaction to kefir? What's funny (in a sad sort of way) is that I wasn't having any real digestive problems before I started taking the kefir 2 weeks ago...I just thought it would be a good thing to try!
post #353 of 395
Quote:
Originally Posted by Pattyla View Post
Ok I've done some looking. It could be because I'm not getting enough vitamin C! Now that I don't eat any fruit and I'm not good about taking my vitamin C suppliment I'm sure I'm not getting nearly the vitamin C I used to get. Now to figure out how to make myself take enough.....
i would do a mix of sodium ascorbate and bioflavonoids (see the SA thread in the Vax forum for details) and dump it into a water bottle for the day. Slurp slurp on it over the course of theday. If you don't reach bowel tolerance, up the amount the next day.

but Gale Force's idea about kefirizing a green drink would also hit the spot. Spinach and other greens are also pretty high in vitamin C.
post #354 of 395
Quote:
Originally Posted by snozzberry View Post
Hi all -- I'm a little scared to be jumping into the middle here without having read the whole thread but I just posted a question about kefir that I thought y'all might be able to help with. Do you have any idea what might have caused that sort of reaction to kefir? What's funny (in a sad sort of way) is that I wasn't having any real digestive problems before I started taking the kefir 2 weeks ago...I just thought it would be a good thing to try!

from what i've read kefir does have that -- uh -- regularity-promoting feature. It also slows down your digestion so that, for instance, whole grains can actually be better absorbed instead of racing through our gut. It might take some time to become one with your kefir grain flora. But trust me, once you are symbiotic with those grains, you will not want to stop -- bad things happen when you do.
post #355 of 395
Another tidbit of info from the amine realm, someone posted this comment on Failsafe NT:
Quote:
Citrus fruit and some other tropical fruit contain histamine
degranulators that stimulate your body to release histamine.
Quote:
"Lemon juice is typically squeezed onto fish dishes; the acidic juice
neutralizes the taste of amines in fish by converting them to
nonvolatile ammonium salts."
http://en.wikipedia.org/wiki/Lemon
Yup, I've been using lemon a lot, love to add it to my drinking water.
post #356 of 395
Found another interesting conversation over at FailsafeNT:
Quote:
> I noticed that you said that Kombucha can be harmful if taken at the
wrong
> time.

Kombucha is definitely a double-edged sword. It contains salicylates
from the tea, and possibly some amines, and some oxalates. But it also
contains glucuronic acid, which is one of the substances your body
uses to detoxify amines and salicylates.

I seem to be able to drink kombucha only during the summer. I can
manage about a shotglass a day, and I have to take breaks from it. I
have to make sure to eat it when it's "just right" - not too sweet or
sour, and not store it too long. It definitely calms me down when I'm
reacting (I even sneakily gave it to my sister when she was all cross
the day after eating a curry and it sorted her out!). But if I leave
it too long or it's underdone, it makes my face itch and I get urticaria.

It also contains something called usnic acid which gives you a bit of
a lift and helps to raise your metabolism - so it's helpful for weight
loss, as long as you don't overdo it.



> I was also making kefir in regular batches and just eating lots of
> fermented foods in general and suddenly they all started to cause me
to wake
> in themiddle of the night and not be able to get back to sleep and
feel hung
> over in the am.

I have had this problem with kefir. I think it may be a tyramine
reaction. You can also get glutamate reactions (gives you a rush and
overstimulates your brain), and GABA reactions (calms you down and
makes you a bit sleepy) from kefir. I find I'm not too bad with it if
I keep it in a fairly cold place when it's fermenting, I don't leave
it longer than twelve hours, and I don't have it every day.


This was a problem that I had thought I had cured by eating
> low carb, and then gluten free.

You'd be surprised how many people I come across who have these food
chemical reactions, who seem to improve or are partially/temporarily
cured on a low carb diet!


So I stopped all the ferments for about a
> year and now I seem to be fine with saurkraut or pickled beets. I
am not
> presently eating dairy except ghee and I am scared to even try
kombucha or
> miso. should I try them?

Miso is pretty reactive stuff, especially for glutamates, so I'd use a
lot of caution with that.

> How do you know when is the right time for
> Kombucha?

I think after the elimination diet once you know what you do and do
not react to, you could try doing a trial of it, preferably during the
summer, to see what effect it has on you.


> The thing is I also had this strange rash on my face ..and during
the year
> of no ferments I was taking milk thistle reguarly to clear it and it did
> work, very gradually for my rash.

That ties in very nicely because milk thistle is just about the only
herb that is good for people with food chemical intolerance!


And probably that is what helped me to be
> able to eat some ferments...but why? What do ferments have to do
with one's
> liver?

The amines produced in the ferments need detoxifying by the liver. One
of the ways the liver detoxifies them is by producing glucuronic acid
and joining them to the amines. But your body and some of your
intestinal bacteria also make an enzyme called beta-glucuronidase that
unjoins the amines so they go back into circulation around your system
and need detoxifying again. Milk thistle suppresses
beta-glucuronidase, so you only have to detoxify the amines once.
post #357 of 395
Found another yahoo group about sulfur some of us may be interested in
http://health.groups.yahoo.com/group/sulfurstories/

Have not had a chance to look at it yet
post #358 of 395
Quote:
Originally Posted by Chinese Pistache View Post
High doses of vitamin C cause gas and diarrhea, so that could be the cause of her gas.

I'm not sure about die-off, but I wouldn't think it would happen that quickly.

Also, ascorbic acid is usually derived from corn (it's the cheapest source, so most companies use it). Since we've entered the world of corn allergy, I can tell you it's VERY difficult to find safe supplements (much less food). We've been corn-free for about 6 weeks and the change in dd's skin/congestion has been amazing. The other day, I had some unsafe chicken (I thought it was organic, but it was not; it was conventional and injected with a modified food starch and dextrose solution [both corn derived]) and that night, dd's eczema flared and so did mine. It's taken a few days for it to clear, but we're looking much better today.

If you can't find another culprit, you might look into the corn connection.

Corn! Great : Do you use SA? If you do, which brand do you use?
post #359 of 395
i had the congee last night. it was only fair, although dd loved it. i'll be eating it again today since i was able to keep it in. my gut hurts this morning from all it went through yesterday and i'm feeling so frustrated, so very frustrated. :
post #360 of 395
Thread Starter 
All this new information on sulfites/amines/etc is very interesting...I don't think I have problems with any of it, but maybe DD does. I think I am going to see if I can figure out more of the things she reacts to, first, though, before I invest a bunch of time and effort into learning about sulfites and things like that.

I've given DD about a Tbsp of kombucha a day for the last two days...yesterday my mom was watching her and she said she threw up twice, although she seemed fine. She's never thrown up before, so I'm afraid the kombucha isn't going over well with her
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