Newest attempts at food reintroductions

cocoa – Didn’t seem to do much, but completely got rid of my appetite. On this diet, there isn’t much we’re eating that’s high calorie, so getting rid of your appetite isn’t a great idea. It didn’t seem to do anything else negative though! So cocoa seems okay. Remember to get sugar free and organic.

stevia – gross. I hate it. I think it made me feel weird, but I also don’t like it so I’m not going to try it again. I tried some stevia, cocoa mix and you just can’t replace sugar.

red cabbage sauerkraut – I can’t handle the probiotics in it. Next step regular red cabbage. But my husband can tolerate it fine! So if you’re not sensitive to probiotics, go nuts. I have a recipe here.

zucchini – nope. This was a nastier reaction, and I was pretty convinced zucchini would be fine. Seems like something innocuous but apparently not.

avocado – nope. This wasn’t too bad, it brought the arthritis back though and when that happens, the depression always follows. Avocados always made my throat itchy, I should have probably been more suspicious.

next on the list:

tomatoes – what a game change these would be. Hello again sauces.

shrimp – they have preservative free shrimp at whole foods

lobster

red cabbage that’s not fermented

12 thoughts on “Newest attempts at food reintroductions

  1. Jon Wadsworth says:

    Hi Mikhaila! I’m wondering about your reintroductions process…

    How long do you have to be ‘stable’ before you introduce a new food?
    How many do you do at once? (Seems like it would have to be one-at-a-time, right?)
    How long do you wait after reintroduction, before knowing whether there are negative effects or not?

    It just seems like a really really long process, possibly weeks for each food. I’m sure it’s worth it in the long run, when you can know that more foods work for you!

    • It’s a ridiculously long process. Once I’m asymptomatic I can reintroduce a food. It takes about a month to recover from a reaction so reintroduction is risky. Once I try a food, I wait at least a week. It takes a lot of will power, because the symptoms don’t occur right away so it’s extremely tempting to eat a bunch of whatever it is I’m reintroducing. If I’m still feeling good after a week I can move on to the next food. If I have a reaction I have to wait a month. I can generally avoid really bad reactions by avoiding the IgG foods. Sometimes the reactions for other foods fade a bit faster (2 weeks instead of 4).

      • Travis says:

        Hey I just heard about this blog on JP’s latest Q and A video. I would like to recommend someone who I HIGHLY respect in the field of health, please check out on youtube “Dr. Robert Morse The Great Lymphatic System”.

        This can help a lot! I hope this helps you and others.

  2. Mulota says:

    I’ve gone through a couple of your posts and reading the change you have experienced in the past year and a half is quite amazing. I read a book called Gut and Psychology Syndrome by Russian neurologist Dr Natasha Campbell McBride earlier this year and her whole dietary protocol lines up exactly with yours. She claims a compromised gut wall and microbiome lead to a host of psychological (depression, bipolar disorder etc) and physiological pathology. I was skeptical of her claims despite her clinical results (and her resentment for the modern farming industry and contempt for the field of psychology turned me off) so I pretty much passed on the diet. A couple of months down the line i heard your father talk about your recovery using a very similar diet. You have pretty much motivated me to get back on track with my diet! oh and seeing as you are a recent mother, it might help to give the book a look. She talks about babies and how to intervene while they are young.

    • I will definitely look into her book! Thanks for that info. It’s amazing, I come across blogs and books all the time that basically have the same diet. This is definitely widespread. Good luck with your diet! Stick with it, it’s worth it.

  3. Delores says:

    I do not react well to fermented sauerkraut but I do react really well to probiotics. Sauerkraut is also high in histamines very acidic from the vinegar- that’s always what I assumed I reacted to, not the probiotics.

    • If you want to, you could see if you react to red cabbage. I had a huge problem with green cabbage (I also can’t do probiotics, but it was different). Then maybe you could get sauerkraut back in, because it’s definitely tasty

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