Tag Archive for: food intolerance

What is an elimination diet?

by

Many food intolerances go undetected or undiagnosed because of one simple reason: most people never isolate the offending food or foods from their diet. If you eat something everyday that is creating a low level of inflammation, then you will have a chronic inflammatory condition. People can suffer for years with colitis, gastritis, inflammatory bowel disease (IBD), rashes, skin problems, headaches, even asthma and other chronic health complaints not knowing that they may just have a food intolerance.

Find our how to start an elimination diet at home

Unfortunately, there are currently no accurate tests available to test for food intolerances, which create a much milder reaction than a typical IgE reaction from a full blown food allergy. So, people with intolerances can remain undiagnosed and can continue to suffer without any direction on how to alter or improve their diet. There is one method that does work, though. It may take some trial and error, but an elimination diet is the best available way to figure out if you have any food intolerances/ unknown hidden source of inflammation in the body.

What is an elimination diet

An elimination diet is just that – a diet of elimination, in other words, taking out certain foods from the diet in a systematic approach. With each stage of elimination, you monitor your conditions – whether it be an itchy rash or other skin outbreak, gas pain or bloating, headaches, insomnia, even irritability and moodiness. The question to ask yourself with each elimination phase is this: Is my symptom better, same or worse? If you do have a food intolerance, you can quickly see a pattern in not too long of a time. For example – every time I eat x food, y food or z food – I find myself scratching under my arms and when I don’t eat those foods, I’m not itchy at all.

The best part of doing an elimination diet is that

  1. You can find patterns in your reactions relative to what you are eating;
  2. You feel more confident knowing that you are not crazy and that you are actually reacting TO something and
  3. Moving forward, you have the power to choose when you want to take a chance with something you eat or if you prefer to eat “safe” clean foods instead.

If you’ve had a chronic inflammatory condition like I had with my horrific eczema that was caused by ONE food additive, then you know how truly awful it is to wake up every morning not knowing if it’s going to be a good day or a bad day and when you have a flare, not knowing how long you will suffer. Your life gets constantly sidelined by your illness and you just pray for a day when you’re not in pain and/or thinking and feeling miserable.

The other best part of doing an elimination diet is that you have to potential to get your life back. If you can control your flares and inflammation, then you can regain a sense of normalcy which is a welcomed relief after being sick. Although it is a lot of work and you have to be strict with each phase in order to get results, an elimination diet is totally worth it in the long run when you have the freedom of good health again.

How to do an Elimination Diet

Trust me when I say it’s much better to work with someone on this, especially if you want to fast track the whole process and get results as quickly as possible. With my health coaching and Iridology clients, I ask a series of questions relating to certain symptoms to understand what types of food may be the problem. Here are just a few:

  • Do you have headaches, sensitivity to light and sound or trouble sleeping?
  • Do you feel itchy, have rashes, red bumps, flakey scalp, cracked lips or ridges in your fingernails?
  • Do you have aches, pain, stiff joints or suffer from hot hands and hot feet?

All of the symptoms are pieces of the puzzle and will help me to immediately start asking very detailed questions about what types of food you eat. The questions I might ask include:

  • Do you use flavored salt such as garlic salt?
  • Do you use soup stock in your cooking (even organic veggie soup stock)?
  • Do you eat seaweeds such as miso soup, nori rolls, kelp or other seaweed snacks?
  • What is your normal breakfast every day?
  • Do you always eat the same lunch or does it vary? If it varies then what do you eat?
  • Do you drink flavored tea such as orange blossom?
  • What type of jams or jellies do you buy?

I will have you going to your cupboard and fridge and checking labels and ingredients for me. We’ll go through each ingredient together, one by one and I will explain which one I think is the problem and why.

If there are other foods a certain ingredient may be in, I will ask you – do you also eat any x, y or z? Most people are blown away by the level of detail that we get into so quickly, but that’s what’s needed in ordered to find the offending foods, additives or combination of both. You see, you can have an intolerance to a food ADDITIVE just as much as you can have an intolerance to a food itself. So, we always have to look for both. If you only look for one, you can miss 50% of the problem or more. We have to have 2 perspectives at once – the potential of an ingredient in a food being the problem as well as the potential for a simple food intolerance itself, such as an intolerance to almonds, onions, celery, gluten or wheat. Usually people who have an intolerance of some type will be sensitive to a few foods or additives at the same time.

Additionally, if we do identify a “normal” food like oats as the potential inflammatory food, then we also have to look at the botanical family of foods related to that food since they can have similar proteins and can cause cross-reactivity.

Can you see why I suggest to work with someone who has experience with elimination diets?! Yes it can be complicated and it can feel overwhelming BUT if you can crack the code, then you’re basically home free.

Start with a Reaction Journal

If you’re feeling ambitious and want to start this process on your own, then the best thing to do is to keep a Reaction Journal. Start the journal by writing exactly what your symptoms are and when they seem to occur. For example: loose stool, urgency to go to the toilet mid-morning, some pain with passing of stool, puffy eyes, dry eyes, itchy neck and swollen feet. Whatever problems you have write them down, even if you’re not sure whether they are all related or not. All of this information can help you in the future.

When you have a reaction, note it in your Reaction Journal. Here is an example:

“Wednesday ate cheese panini with avocado and mayo for lunch, side salad of iceberg lettuce and ranch dressing. Stomach bloated up afterwards, had mild pain or soreness in the gut. Very tired all afternoon, foggy brain.”

Add as much detail as you know or can remember. What type/brand of mayo? What type/brand of bread in the panini? Notice how I included the type of salad dressing. All of those details become critically important when we are looking at ingredients. There is a plethora of possibilities in just this one example of what the problem could be and that’s why keeping track of information and reactions is so important. (By the way, I’d put my money on either the cheese, the bread, the mayo or the ranch dressing. The foggy brain is often a sign of sensitivity to canola oil, and that could be in the mayo and the dressing. Pain and bloating can be a reaction to dairy, cheese enzymes or wheat and/or other ingredients in the bread or even hidden glutamates in the dressing.)

Moving forward, if you do want to try the elimination part of the diet, then you take out all of the potential problematic foods and try each of the remaining foods on its own. Eat only avocado by itself – do you feel better, same or worse? Repeat the same process with the iceberg lettuce. Then, add ONE of the suspect foods back in at a time, not adding more than 1 suspect food in a 3-day period. So for 3 days, eat the bread as the only new or suspect food in your diet. Along with the bread, eat only foods that you know are safe. (If you don’t know what else you can eat, then just stay as basic as possible with no oils, salt or spices.) How do you feel? (Obviously don’t continue to eat it if you feel bad.) If you are ok, then add one more food back in again. And so on and so on.

Hopefully you address the entire diet at the same time so you have a list of what foods you are eliminating and you can monitor the whole diet – breakfast, lunch and dinner – all at the same time. This is what I do with my clients, but focusing on one list or one type of food additive (such as preservatives or flavor enhancers, for example) within the entire diet at a time. Continue to keep your Reaction Journal, because it’s possible that you will get the major offenders out quite quickly but it might take some additional time to get out the low level reactors. Everyone’s level of sensitivity and reaction times are different; there is just no one-size-fits-all approach.

Don’t give up!

If you ever feel discouraged, just think about how many months or even years you’ve been sick. If the cause of your suffering was easy, you would have figured it out by now. The first time I did an elimination diet, I had no idea what I was doing and no one to help me and it took me 9 months to figure out what foods were the cause of my rash. Nowadays, when I work with a new client, I usually figure it out for them in 4-6 weeks or less (usually less if they are more attentive in following the elimination guidelines).

Don’t forget – when you do find the offending foods, it’s best to divorce them and say bye-bye forever. No one night stands and no getting back together. You’ll probably experience a real process of grief that takes place when you have to remove foods from your diet (why me/this isn’t fair, denial, anger, bargaining, depression, and eventually….acceptance). I always warn my clients about this, try to prepare them for it and encourage them to get a coaching package so they can work through it and get the emotional and mental support they need over a series of weeks or months. If you go it alone – be prepared and give yourself some space to be human. It’s a big step in your healing journey. Good health awaits!

For more on how to start an additive-free diet diet, how to manage food allergies or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Food Additives:

What is an elimination diet?

by

Many food intolerances go undetected or undiagnosed because of one simple reason: most people never isolate the offending food or foods from their diet. If you eat something everyday that is creating a low level of inflammation, then you will have a chronic inflammatory condition. People can suffer for years with colitis, gastritis, inflammatory bowel disease (IBD), rashes, skin problems, headaches, even asthma and other chronic health complaints not knowing that they may just have a food intolerance.

Find our how to start an elimination diet at home

Unfortunately, there are currently no accurate tests available to test for food intolerances, which create a much milder reaction than a typical IgE reaction from a full blown food allergy. So, people with intolerances can remain undiagnosed and can continue to suffer without any direction on how to alter or improve their diet. There is one method that does work, though. It may take some trial and error, but an elimination diet is the best available way to figure out if you have any food intolerances/ unknown hidden source of inflammation in the body.

What is an elimination diet

An elimination diet is just that – a diet of elimination, in other words, taking out certain foods from the diet in a systematic approach. With each stage of elimination, you monitor your conditions – whether it be an itchy rash or other skin outbreak, gas pain or bloating, headaches, insomnia, even irritability and moodiness. The question to ask yourself with each elimination phase is this: Is my symptom better, same or worse? If you do have a food intolerance, you can quickly see a pattern in not too long of a time. For example – every time I eat x food, y food or z food – I find myself scratching under my arms and when I don’t eat those foods, I’m not itchy at all.

The best part of doing an elimination diet is that

  1. You can find patterns in your reactions relative to what you are eating;
  2. You feel more confident knowing that you are not crazy and that you are actually reacting TO something and
  3. Moving forward, you have the power to choose when you want to take a chance with something you eat or if you prefer to eat “safe” clean foods instead.

If you’ve had a chronic inflammatory condition like I had with my horrific eczema that was caused by ONE food additive, then you know how truly awful it is to wake up every morning not knowing if it’s going to be a good day or a bad day and when you have a flare, not knowing how long you will suffer. Your life gets constantly sidelined by your illness and you just pray for a day when you’re not in pain and/or thinking and feeling miserable.

The other best part of doing an elimination diet is that you have to potential to get your life back. If you can control your flares and inflammation, then you can regain a sense of normalcy which is a welcomed relief after being sick. Although it is a lot of work and you have to be strict with each phase in order to get results, an elimination diet is totally worth it in the long run when you have the freedom of good health again.

How to do an Elimination Diet

Trust me when I say it’s much better to work with someone on this, especially if you want to fast track the whole process and get results as quickly as possible. With my health coaching and Iridology clients, I ask a series of questions relating to certain symptoms to understand what types of food may be the problem. Here are just a few:

  • Do you have headaches, sensitivity to light and sound or trouble sleeping?
  • Do you feel itchy, have rashes, red bumps, flakey scalp, cracked lips or ridges in your fingernails?
  • Do you have aches, pain, stiff joints or suffer from hot hands and hot feet?

All of the symptoms are pieces of the puzzle and will help me to immediately start asking very detailed questions about what types of food you eat. The questions I might ask include:

  • Do you use flavored salt such as garlic salt?
  • Do you use soup stock in your cooking (even organic veggie soup stock)?
  • Do you eat seaweeds such as miso soup, nori rolls, kelp or other seaweed snacks?
  • What is your normal breakfast every day?
  • Do you always eat the same lunch or does it vary? If it varies then what do you eat?
  • Do you drink flavored tea such as orange blossom?
  • What type of jams or jellies do you buy?

I will have you going to your cupboard and fridge and checking labels and ingredients for me. We’ll go through each ingredient together, one by one and I will explain which one I think is the problem and why.

If there are other foods a certain ingredient may be in, I will ask you – do you also eat any x, y or z? Most people are blown away by the level of detail that we get into so quickly, but that’s what’s needed in ordered to find the offending foods, additives or combination of both. You see, you can have an intolerance to a food ADDITIVE just as much as you can have an intolerance to a food itself. So, we always have to look for both. If you only look for one, you can miss 50% of the problem or more. We have to have 2 perspectives at once – the potential of an ingredient in a food being the problem as well as the potential for a simple food intolerance itself, such as an intolerance to almonds, onions, celery, gluten or wheat. Usually people who have an intolerance of some type will be sensitive to a few foods or additives at the same time.

Additionally, if we do identify a “normal” food like oats as the potential inflammatory food, then we also have to look at the botanical family of foods related to that food since they can have similar proteins and can cause cross-reactivity.

Can you see why I suggest to work with someone who has experience with elimination diets?! Yes it can be complicated and it can feel overwhelming BUT if you can crack the code, then you’re basically home free.

Start with a Reaction Journal

If you’re feeling ambitious and want to start this process on your own, then the best thing to do is to keep a Reaction Journal. Start the journal by writing exactly what your symptoms are and when they seem to occur. For example: loose stool, urgency to go to the toilet mid-morning, some pain with passing of stool, puffy eyes, dry eyes, itchy neck and swollen feet. Whatever problems you have write them down, even if you’re not sure whether they are all related or not. All of this information can help you in the future.

When you have a reaction, note it in your Reaction Journal. Here is an example:

“Wednesday ate cheese panini with avocado and mayo for lunch, side salad of iceberg lettuce and ranch dressing. Stomach bloated up afterwards, had mild pain or soreness in the gut. Very tired all afternoon, foggy brain.”

Add as much detail as you know or can remember. What type/brand of mayo? What type/brand of bread in the panini? Notice how I included the type of salad dressing. All of those details become critically important when we are looking at ingredients. There is a plethora of possibilities in just this one example of what the problem could be and that’s why keeping track of information and reactions is so important. (By the way, I’d put my money on either the cheese, the bread, the mayo or the ranch dressing. The foggy brain is often a sign of sensitivity to canola oil, and that could be in the mayo and the dressing. Pain and bloating can be a reaction to dairy, cheese enzymes or wheat and/or other ingredients in the bread or even hidden glutamates in the dressing.)

Moving forward, if you do want to try the elimination part of the diet, then you take out all of the potential problematic foods and try each of the remaining foods on its own. Eat only avocado by itself – do you feel better, same or worse? Repeat the same process with the iceberg lettuce. Then, add ONE of the suspect foods back in at a time, not adding more than 1 suspect food in a 3-day period. So for 3 days, eat the bread as the only new or suspect food in your diet. Along with the bread, eat only foods that you know are safe. (If you don’t know what else you can eat, then just stay as basic as possible with no oils, salt or spices.) How do you feel? (Obviously don’t continue to eat it if you feel bad.) If you are ok, then add one more food back in again. And so on and so on.

Hopefully you address the entire diet at the same time so you have a list of what foods you are eliminating and you can monitor the whole diet – breakfast, lunch and dinner – all at the same time. This is what I do with my clients, but focusing on one list or one type of food additive (such as preservatives or flavor enhancers, for example) within the entire diet at a time. Continue to keep your Reaction Journal, because it’s possible that you will get the major offenders out quite quickly but it might take some additional time to get out the low level reactors. Everyone’s level of sensitivity and reaction times are different; there is just no one-size-fits-all approach.

Don’t give up!

If you ever feel discouraged, just think about how many months or even years you’ve been sick. If the cause of your suffering was easy, you would have figured it out by now. The first time I did an elimination diet, I had no idea what I was doing and no one to help me and it took me 9 months to figure out what foods were the cause of my rash. Nowadays, when I work with a new client, I usually figure it out for them in 4-6 weeks or less (usually less if they are more attentive in following the elimination guidelines).

Don’t forget – when you do find the offending foods, it’s best to divorce them and say bye-bye forever. No one night stands and no getting back together. You’ll probably experience a real process of grief that takes place when you have to remove foods from your diet (why me/this isn’t fair, denial, anger, bargaining, depression, and eventually….acceptance). I always warn my clients about this, try to prepare them for it and encourage them to get a coaching package so they can work through it and get the emotional and mental support they need over a series of weeks or months. If you go it alone – be prepared and give yourself some space to be human. It’s a big step in your healing journey. Good health awaits!

For more on how to start an additive-free diet diet, how to manage food allergies or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Food Additives:

Knowing Botanical Food Families for Cross-Reactivity Allergies

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If you have any food sensitivities, intolerances or allergies, then it’s definitely important to check this Botanical Food Family list. When you have a sensitivity to one food, you may also have a “cross-reactivity” or sensitivity to other foods within the same botanical family. A cross-reactivity can occur when the proteins in one allergen food are like the proteins in another. Foods within the same botanical family often contain similar proteins. If you are sensitive to one particular food within a botanical family, you may also be sensitive to other foods within the same family of foods.

All information in this article is for educational purposes only. 
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition. 

Check the Botanical Food Family List against your allergies

Testing for food allergies can also become tricky due to the occurrence of cross-reactivity. You may get a positive test for a food that has the same protein as another food, and it’s the other food that you are more sensitive or allergic too. For that reason, it’s always important to check the Botanical Food Family list for any sensitivity or allergy that you may think you have. Then, be on the lookout for other foods within the same botanical family. Note that tree nut allergies are especially prone to cross-reactivity sensitivities.

The 8 most common food allergies (also known as “the Big 8”) include:

  • Milk
  • Eggs
  • Fish
  • Crustacean shellfish
  • Tree nuts
  • Peanuts
  • Wheat
  • Soybean

Food Allergy

The “Big 8” account for about 90% of all food allergies in the United States. However, most people don’t have a true allergy to a food. A true food allergy occurs when the immune system makes a type of antibody (called IgE) to proteins in a particular food. The antibody is created because the body looks at that protein as an invader or a toxin and tried to eradicate it. This IgE reaction can be tested in a food allergy test. Usually with a food allergy, the reaction occurs very quickly and is severe. Often times there is a feeling of throat tightness. Anaphylaxis and loss of consciousness can also occur. If you have are having an allergic reaction, you should always seek medical attention immediately.

Food Intolerance

Most people do not have a true “IgE reaction” to a food. Rather, they fall within the grey area of food intolerance. A food intolerance can still make you feel miserable, and cause reactions such as skin rashes, itching, hives, urticaria, swelling of the skin, nausea, stomach cramps, headaches, insomnia, vomiting, diarrhea, breathing difficulty (wheezing, repeated throat clearing, cough) and even pain in the joints. But, you can’t get a positive IgE test result. The best way to identify a food intolerance is to eliminate that food, and then re-assess your symptoms. To learn more about the difference between a food allergy and a food intolerance, go here. In some cases, we need to develop a clear outline for an elimination diet where we eliminate foods in an ordered approach. In these cases, we also need to be on the lookout for any cross-reactivity within the same botanical family of foods.

Food Additive Intolerance

In addition to having food intolerances or allergies, I find that a lot of people are sensitive to certain additives in foods. This is something we always need to consider when anyone is having a chronic condition. Even 100% certified organic products can contain certain problematic food additives. The categories I work mostly with include flavor enhancers, colorings, preservatives and stabilizers/emulsifiers. This is an area that many nutritionists and health practitioners are not aware of, and many of my clients have gone through several healers with no avail before finding me. Their first comments are usually in the realm of, “Wow, I’m not crazy after all!” and “I wish I had found you sooner!” Food additives are often hidden under other terms. There are many legal loopholes that food companies use to “hide” the additives in “so-called healthy” foods.

Botanical Families of Foods

Use the list below as a reference for better understanding your food allergy or intolerance. Note that fish and shellfish are also included below, even though they’re not in a plant kingdom family. What’s most important is to get to know your body and how it’s reacting to certain proteins in foods. Long-term, working on improving your gut health will also help to lessen the chance of developing more allergies. The importance of digestive health and bacterial balance is not to be underestimated. In fact, a recent study from Australia just proved that 2/3 of peanut allergies were reversed after giving the patients specific probiotics (source: Murdoch Children’s Research Institute).

Check this list for Cross Reactivity!

Botanical Food Family List

Apple Family (Rose Family): Apple, Apple Cider, Apple Vinegar, Apple Pectin, Quince, Pear (The apple family is part of the bigger rose family)

Arrowroot: Arrowroot

Arum Family: Dasheen, Poi, Taro

Banana: Banana, Plantain

Birch: Filbert, Hazelnut

Brazil Nut: Brazil Nut

Buckwheat: Buckwheat, Garden Sorrel, Rhubarb

Cactus: Cactus, Prickly Pear, Tequila

Capers: Capers Cashew: Cashew, Mango, Pistachio

Cereals: Bamboo Shoots; Barley; Barley, Malt; Bran (wheat); Cane sugar; Cane Molasses; Chestnut, Water; Chestnut, Ling nut; Chestnut, Singhara nut; Corn ; Corn Meal ; Corn Starch ; Corn Oil ; Corn Sugar; Corn syrup; Corn dextrose; Corn glucose ; Corn cerelose; Farina (wheat); Graham flour (wheat) ; Gluten flour (wheat) ; Millet; Patent Flour (wheat); Oats; Rice; Rye; Sorghum; Wheat; Wheat flour; Wheat Germ; Wheat (whole) flour; Wild Rice.

Citrus: Angostura; Citrange; Citron; Grapefruit; Kumquat; Lemon; Lime; Orange; Tangerine

Cochliospermum Family: Karaya Gum, Guaiac Gum

Composite Family (Aster): Absinthe; Artichoke; Artichoke, Jerusalem; Calomel; Celtuse; Chicory; Dandelion; Endive; Escarole; Head Lettuce; Lettuce, Leaf ; Lettuce; Oyster Plant, Salsify; Sesame Seeds/ Oil; Sunflower/ Oil/ Seeds; Vermouth; Vermouth (Ragweed); Vermouth (Pyrethrum); Yarrow.

Crustaceans: Crab; Crayfish; Lobster; Prawns; Shrimp.

Cyperaceae Family (a Sedge): Chinese Waterchestnut

Curry Powder: not a single food but a blend of spices.

Ebony: Persimmon Flax – Linseed oil, flaxseed, flaxseed oil

Fresh Water Fish: Bass, Catfish, Croaker, Perch, Pike, Salmon, Smelt, Trout, Whitefish.

Fungus: Mushroom, Yeast/Antibiotics.

Ginger: Arrowroot, Cardamon, Ginger, Turmeric

Gooseberry: Currant, Gooseberry

Goosefoot (Beet): Beet, Sugar; Chard, Kochia, Lambs Quarters, Spinach, Thistle.

Gourd (Melon): Casaba; Cantaloupe; Cucumber; Honey Dew; Muskmelon; Persian Melon; Pumpkin; Squash; Vegetable Marrow; Water Melon. Grape: Brandy; Champagne; Crème of Tartar; Grape; Raisin; Wine; Wine Vinegar.

Heath: Cranberry, Blueberry, Huckleberry, Wintergreen.

Holly: Mate.

Honeysuckle: Elderberry.

Iris: Saffron. Laurel: Avocado, Bay Leaves, Camphor, Cinnamon, Laurel, Sassafras.

Legume: Acacia; Acacia Gum; Alfalfa; Arabic; Black-eyed pea; Carob; Carob (St. John’s Bread); Cassia; Chick Pea; Field Pea; Green Bean; Green Pea; Guar gum; Jack bean; Karaya Gum; Kidney bean; Lentil; Licorice; Lima bean; Locust Bean Gum; Mungo Bean; Navy Bean; Peanut; Peanut oil; Pinto Bean; Soybean; Soybean oil/flour/lecithin; Split Pea; String Bean; Talca Gum; Tamarind; Tonka bean; Tragancanth Gum; Urd Flour.

Lily: Asparagus, Chives, Garlic, Leek, Onion, Sparsparilla.

Litchi: Litchi Nut.

Mallow: Cottonseed meal, Cottonseed oil, Okra.

Maple: Maple syrup and maple sugar.

Miscellaneous: Honey (watch if you are allergic to bee venom).

Mint: Basil, Horehound, Marjoram, Mint, Oregano, Peppermint, Rosemary, Sage, Savoury, Spearmint, Thyme.

Mussels: Abalone, Clam, Mussel, Oyster, Scallop, Squid.

Morning Glory: Jicama, Sweet Potato, Yam.

Mulberry: Breadfruit, Fig, Hops, Mulberry.

Mustard: Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Celery Cabbage, Chinese Cabbage, Collard, Colza Shoots, Kale, Kohlrabi, Kraut, Horse Radish, Mustard, Mustard Greens, Radish, Rutabaga, Turnips, Watercress.

Myrtle: Allspice, Cloves, Eucalyptus, Guava, Paprika, Pimento.

Nightshade: Brinjal, Cayenne, Capsicum, Eggplant, Ground Cherry, Banana Pepper, Bell Pepper, Chili Pepper, Green Pepper, Red Pepper, Sweet Pepper, Paprika, Pimento, Potato, Tabasco, Thorn Apple, Tobacco, Tomato.

Nutmeg: Mace, Nutmeg.

Olive: Olive, olive oil.

Orchid: Vanilla

Palm: Coconut, Date, Palm Cabbage, Sago.

Parsley: Angelica, Anise, Carrots, Celery, Celeriac, Caraway, Celery Seed, Coriander, Cumin, Dill, Fennel, Parsley, Parsnips, Sweet Cicily, Water Celery.

Pawpaw: Pawpaw, papaya, papain.

Pepper: Black pepper, white pepper.

Pine: Juniper, Pinion nut.

Pineapple: Pineapple.

Plum: Almond, Apricot, Cherry, Nectarine, Peach, Plum, Prune Plum.

Pomegranate: Pomegranate.

Poppy: Poppy seed.

Rose: Blackberry, Boysenberry, Dewberry, Loganberry, Strawberry, Youngberry. (see also Apple family).

Salt Water Fish: Bass, Cod, Flounder, Herring, Mackerel, Mullet, Salmon.

Spurge: Tapioca.

Stercula: Cocoa, Cola Bean, Chocolate (Cocoa).

Tea: Tea.

Walnut: Butternut, Hickory nut, Pecan, Black Walnut, English Walnut.

This list is from http://www.foodallergygourmet.com/

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Food Allergies:

Detox Reaction vs. Allergic Reaction or Intolerance – Which one is it?

by

Understandably, it can be really frustrating to start eating better and still not feel your best. You might feel confused, discouraged or even angry that you are trying so hard and not seeing the results you want.

All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

What happens if you start a new cleanse, supplement or detox product and find yourself feeling worse? Doesn’t feeling bad mean that you are having a detox reaction and you should “suffer through it?” And doesn’t foggy brain, fatigue, sugar cravings and rashes always mean you have candida? Definitely, no, or at the very least, mostly no.

Symptoms of a Detox Reaction vs. Allergic Reaction

Symptoms of a Detox Reaction vs. Allergic Reaction

I’ve been in this field for a long time and I want to share with you one of the biggest mistakes that people are making today in the world of detox and natural health: They are calling everything a detox reaction.

In my opinion, the most “over-diagnosed” and incorrect problem that people get labeled with when they’re eating healthy (especially high raw food or vegan) but still feeling bad is: 1) They have candida or 2) They are still detoxing. I’ll address the candida issue in another post, but I can tell you that in my experience of seeing well over 4,500 clients, 95+% of the time, both of these assessments are false.

Did you ever consider that you might actually just have a food intolerance or sensitivity to a food additive? Believe it or not, this happens much more than you could ever imagine. And, when you take the suspicious food out of your diet, you can feel better in a matter of days. Finally, you can start enjoying some real healthy bliss! Read on to understand the difference between a real detox reaction and a potential allergic reaction or an intolerance to a food or food additive.

What is a Detox Reaction

When your start to do a detox, as old, excess toxins flush out and unwanted bacteria, microbes and viruses die off, you can actually experience a temporary detox or cleansing reaction. Based on the work of Dr. Karl Herxheimer in the late 1800s, this temporary feeling of illness is known as the Herxheimer effect and is actually an intense sign of healing. These reactions can indicate that your body has started to cleanse itself as it quickly tries to catch up on the overload of toxins being released.

Symptoms of a Detox Reaction

  • Mild headaches, nausea, chills, sweating.
  • Fatigue, aching muscles.
  • Mucous, body odor, rashes.
  • Dizziness, weakness or even foggy brain.

Typical Length of a Detox Reaction

A detox reaction will last anywhere from a few minutes to a few hours. If you are experiencing a real “healing crisis,” normally that will last from 1 to 3 days total. Usually after the detox reaction, you feel amazingly better, and you will not have that symptom again. For example, you could feel chills or nausea or intense exhaustion, then a few hours later (or after an enema), feel totally energized.

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What is an Allergic Reaction or Intolerance

True allergic reactions are much more rare than intolerances but they’re definitely on the rise (thank Monsanto and GMO foods for that). According to the World Health Organization (WHO), there’s been a continued rise in allergic diseases in the industrialized world for over 50 years.

An allergic reaction occurs when your body sees a food such as shellfish, peanuts or wheat as a foreign body or allergen, and starts to attack it by creating antibodies and inflammation.

Symptoms of an Allergic Reaction or Intolerance

The symptoms of an allergic reaction can vary from mild to severe. If you are exposed to an allergen for the first time, your symptoms may be mild. These symptoms may get worse if you are repeatedly exposed to the allergen.

According to the Mayo Clinic, The most common food allergy signs and symptoms include:

  • Tingling or itching in the mouth.
  • Hives, itching or eczema.
  • Swelling of the lips, face, tongue and throat or other parts of the body.
  • Wheezing, nasal congestion or trouble breathing.
  • Abdominal pain, diarrhea, nausea or vomiting.
  • Dizziness, lightheadedness or fainting.

If you have a food additive intolerance, such as an intolerance to Monosodium Glutamate, you can experience:

  • Headaches, chills, fatigue, aching muscles, dizziness.
  • Insomnia, sensitivity to light or sound.
  • Heart palpitations.
  • Fatigue (especially the following day).
  • Abdominal pain, diarrhea, nausea or vomiting.
  • Hives, itching or eczema.
  • Swelling of the lips, eyes, face, tongue and throat or other parts of the body.
  • Wheezing, nasal congestion or constricted breathing.

Typical Length of a Food or Food Additive Allergy/Intolerance Reaction:

An intolerance or allergy can last indefinitely, especially if you continue to eat the food or use the product that you are intolerant to. The problem with “intolerances” is that they usually have a delayed reaction time and they don’t give nearly as severe a reaction as an “allergy.” That’s why they can easily go undiagnosed for years. After a reaction, you may feel temporarily better, but if you eat the suspect food again, you will have the exact same symptoms over and over and never find yourself feeling better.

As you can see from looking at the above lists, it can be easy for a novice to label a food allergy or intolerance incorrectly and call it a detox reaction – the symptoms are almost exactly the same! In rare cases when someone is taking too many detox supplements or doing too many detox protocols at once (far infrared sauna, colonics, zapper, parasite cleanse, heavy metal detox etc.), I recommend to slow down the detox itself and determine the best order and pace of detox for the individual.

In the old days of detox, almost 20 years ago, no one was doing this stuff and the people who were really knew what they were doing. In the world of detox today, there is a TON of misinformation out there. Someone who made 1 green juice or fasted for 3 days is suddenly on every forum as the guru of detox. As with everything, this is a blessing and a curse at the same time. It’s a blessing because more people are getting out there and trying a fast or cleanse for the first time and that is simply awesome. And I no longer get booed out of a room for talking about coffee enemas, lol! But it’s a curse because people are being misled down the wrongs roads.

What kind of foods can you be intolerant to?

You can react to certain fillers in supplements (like malodextrin); chlorella in your green powder blend, Miso soup, seaweed snacks, vegan butters, vegan mayonnaise, and pesticides. I’ve even had clients react to whole foods like tomato paste, sesame seeds or celery. Once we get that food out of the diet, the reaction goes away and then we know for sure that we’re dealing with a classic food intolerance and not a detox reaction. How does it work? I can usually identify which foods you need to remove after 25-30 minutes of Q&A about your symptoms, current diet or recent detox.

If it is a detox reaction, then a few things to get you through a healing crisis include: a castor oil pack, detox onion socks, epsom salt baths, activated charcoal, liquid bentonite clay, extra Vitamin C, magnesium, distilled water, prayer/meditation (to maintain an alkaline pH) and rest.

For more on how to do a detox at home or how to navigate through your detox symptoms and start feeling great, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Detox Reactions:
What are the symptoms of a Herxheimer (Detox) Reaction?

More on Detox:

Think your Mediterranean Green Olives are a ‘safe, clean’ food? Think again!

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I continue to try to dispel the myth that I hear over and over again when people tell me, “But I don’t eat processed foods” or “I NEVER eat Monosodium Glutamate (MSG)” or “the veggie restaurant I go to doesn’t use any additives in their food.”

What I hope to teach is that we have to be responsible for what we put in our mouths.

All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

Monosodium Glutamate (MSG), Ribonucleotide, Disodium Inosinate, and Disodium Guanylate are all flavor enhancers which add a salty, savory taste to foods. They overstimulate the taste in food, making a bland food taste exceptionally good. They also overstimulate the brain, and are known as “excito-toxins”. They can be listed either by the food additive name or by the food additive number (sometimes called ‘E numbers’): 621, 635, 631 and 627.

Legally, these food additives can also be ‘disguised’ in terms such as spices, yeast extract, hydrolyzed vegetable protein, natural flavors, flavoring, glutamic acid, hydrolyzed vegetable oil, torula yeast, autolyzed yeast, sodium caseinate, and monocalcium glutamate.

Of course, these additives can also be listed by their real name, as in the case of the examples below. But would you think that a simple can or jar of olives would contain flavor enhancers to chemically alter the taste? Well, they can!

In this blog post, we look at Mediterranean Green Olives, all exported from Spain. I found these particular items in a supermarket in Bolivia, South America, but you will recognize these brands in any supermarket in the world.

Ybarra Green Olives, a product of Spain, with Monosodium Glutamate (MSG)

In the first example, we look at Ybarra Green Olives stuffed with Jalapeños (or Aceitunas Verdes Rellenas in Spanish). Looking right on the list of ingredients, you will clearly see Monosodium Glutamate (or Glutamato Monosodico in Spanish). Looking on the Ybarra website, I saw that they do NOT list any ingredient information for any of their products. However, I did find the following statement:

“We care about our consumers’ health. That’s why we include nutritional labels on all our products to communicate, in a transparent way, nutritional information and ingredients of each one of them.”

Well, I do thank them for that!

Carbonell Spanish Green Olives with Pepper, with Monosodium Glutamate (MSG)

In the next example, we look at Carbonell Spanish Green Olives with Paprikou, or Pepper. Again, right on the list of ingredients it is easy to see Monosodium Glutamate (MSG). On the Carbonell website, I saw that they do NOT list any ingredient information for any of their products. Interestingly enough, I did find the following 2 statements:

“Carbonell olives with Pimento Pepper paste are allergen-free” and “Carbonell black olives are allergen-free.”

There was no mention of the Green Olive with Pepper, Monosodium Glutamate or any other allergen information on the website.

Fragata Green Olives with Pimento, with Monosodium Glutamate (MSG)

Finally, we look at Fragata Spanish Green Olives stuffed with Pimento. On the list of ingredients, we can quickly see Monosodium Glutamate (MSG). On the Fragata website, I saw that they do NOT list any ingredient information for any of their products. (Are we seeing a pattern here?)

What do you want to see on the list of ingredients?

Ripe olives, water, salt.

When buying olives in a jar or can, try to stay away from flavored olives (like lemon, garlic or pimento). Anything flavored is much more likely to contain MSG. Plain is your safest bet.

If you see the word “spices” or “natural flavorings” on the ingredient list of olives, don’t buy it! In the USA, I find that food companies are a bit more savy, and they use other ingredients which already contain MSG and them hide it in the term “spices.” All legal, of course.

What are the best olives to buy?

The best olives to buy are fresh, organic olives cured naturally with fresh lemon, fresh garlic or fresh herbs. My favorite place to buy fresh green or black olives is at the Friday organic market outside of Shuk Hanamal at Tel Aviv Port, in Tel Aviv, Israel. Once you taste a real fresh olive, you will quickly understand the inferior quality and flavor from a jarred or canned olive full of chemical additives.

A “clean diet” must be MSG-free!

All of this information may seem overwhelming at first, but isn’t it time to learn the truth? Especially if on your “clean and safe” diet, you are still experiencing migraines, insomnia, anxiety, heart palpitations, restless leg syndrome, dizziness, vertigo, irritability, moodiness, depression, sensitivity to sound and light and/or a general feeling of malaise and lack of energy?

Even small amounts of Monosodium Glutamate (MSG) in the diet, as little as 3-4 times per week, can make a person symptomatic for the entire week. Imagine how someone may feel when they are unknowingly eating MSG 3-4 times per day!

Not everyone will experience the same exact symptoms, because flavor enhancers like MSG will over-stimulate the brain in individuals in different ways, depending on their body chemistry and sensitivity. Look at the rates of depression, anxiety, insomnia, ADHD and autism absolutely sky-rocketing every year and compare that to the amounts of flavor enhancers (or excito-toxins) hidden in foods and in the diet, and it will quickly become apparent that we are facing an epidemic with the chemical additives in our food.

Solution:

Always look at the ingredients before making a decision to buy. It’s takes less than 30 seconds, and over time, you will know what brands are safe and what brands are not. In restaurants, you always have to be careful, because waitstaff and even chefs are simply not trained on the level of food additive allergies and intolerances. In restaurants, I only order salads with no dressing and a side of lemon or lime. If there are canned or jarred olives on the salad, I don’t eat them.

More on Food Additives:

What I Learned from taking a traditional Nutrition Course…and What I Didn’t Learn

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I recently completed the Nutrition, Health, and Lifestyle: Issues and Insights Course at Vanderbilt University’s School of Nursing. It was an extremely insightful experience to see what a traditional Nutritionist learns and eventually coaches or advocates to their clients.

All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

I decided that it would be a unique “cultural exchange” to experience what traditional Nutritionists learn. Although I did learn a few useful things that I will outline below, for the most part I was shocked and disappointed to see the mis-truths and lack of unbiased information being presented to the students. Well, we all know that industry sponsors many universities through expensive grants, so could we really expect these teaching institutions to maintain an impartial perspective?

Many times during the course, I felt like I was being fed propaganda created directly by the food industry and/or Monsanto themselves. I actually feel bad for anyone who spends the money on a 4-year Nutrition Degree, because they may enter their study with high hopes of helping others, but how can they really help guide others through nutrition and diet when they are being taught lies? It’s truly a shame to see a system that is so broken and so far away from the relevance of a real natural, whole and pure diet and its effect on one’s health.

What I Learned

As I mentioned above, there were a few things that I learned from this course, or at least that I felt were truthful and relevant. They include:

-Professor showed several studies comparing a vegetarian diet to meat-based diet and how vegetarians have reduced risk of cancer, diabetes, etc.

-Professor mentioned that, “Even though we are living longer in the US, we are also living sicker.” I would agree!

-Professional explained superfoods, nutrient-dense foods, phyto-chemicals and importance of nutrients in the diet. Obviously this is important, and was factual in the course.

Superfood are Nutrient-Dense Foods
from Vanderbilt University’s School of Nursing

-Professor cited a study that showed vegan and vegetarian diet offer significant benefit in diabetes management. Additionally, it was pointed out that vegan and vegetarian diets also improve plasma lipid concentrations and have been shown to reverse atherosclerosis progression.

-Professor cited the position of the American Dietetic Association that “appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.”

-Professor discussed the importance on B12 and Omega 3 Fatty Acids in a vegetarian and/or vegan diet. Certainly important factors to consider, and should be addressed for meat-eaters too!

-Professor accurately showed the excess of salt, fat and sugar in the Standard American Diet and the related high obesity rates in the United States.

Clearly these facts cannot be denied!

Typical American Diet: Excess in Fat, Salt and Sugar
from Vanderbilt University’s School of Nursing

United States #2 in Obesity Rates
from Vanderbilt University’s School of Nursing

In summary, some good information about the benefits of a vegetarian and/or vegan diet was presented, and some factual information on obesity and the lack of fruits and vegetables in the Standard American (SAD) Diet was mentioned.

The other parts of the course are where I found myself wincing and shaking my head in utter dismay.

What I Didn’t Learn

Most notable items not addressed, under-addressed or mis-addressed in this course:

-Professor downplayed any danger associated with GMO (Genetically Modified Organism) foods, saying that “GMO has been around for centuries and centuries” and then stated that GMO has been around for “thousands of years.”

How did they isolate proteins in labs thousands of years ago exactly?

-Professor mentioned soy as a complete protein but of course no mention that 94% of soy in the USA is GMO and no mention or even peep about consuming GMO foods in relation to higher risk of infertility and food allergies.

Isn’t this of utmost importance when working with people and the nutritional relevance of their diet to health?

-Professor stated that, “Consumers may need to educate themselves before they jump on the bandwagon of something that they don’t understand,” and went on to add that with GMO foods “we are feeding areas of the world that don’t have the distribution and supply that we have.”

Spoon-fed propaganda from Monsanto PR…or what?

Anyone who is working with nutrition and food allergies, autism, ADHD and infertility (all of which have completed skyrocketed in the last decade worldwide) knows that something has seriously gone wrong.

If you are unsure in any way, please watch these documentaries on GMO foods and health: “The World According to Monsanto,” “Food, Inc.,” “The Future of Food,” “Seeds of Freedom,” “Genetic Roulette,” “Scientists Under Attack,” and “The GMO Trilogy.” Some of these documentaries can be watched for FREE online at http://topdocumentaryfilms.com/.

I also highly recommend the book The Unhealthy Truth: How Our Food is Making Us Sick and What We Can Do About It by Robyn O’Brien for extensively researched information and links to studies on GMO foods and food allergies. An excellent read for anyone looking to learn more on the subject of GMO foods and health!

Yes, it is true that we need to educate ourselves!

-Professor downplayed importance of organic foods, stating that “an organic apple is not going to be more nutritious than a conventionally grown apple.”

No mention of pesticides, GMO proteins or the simple fact that organic soil has more nutrients in the soil. How, why?? How can a “qualified” Nutritionist ignore the nutritional value of organic food?

In fact, reviews of multiple studies show that organic varieties do provide significantly greater levels of vitamin C, iron, magnesium, and phosphorus than non-organic varieties of the same foods (http://www.ncbi.nlm.nih.gov/pubmed/20359265).

Organic food has been shown to have higher nutrient concentrations,
yet Vanderbilt University’s Nutrition Course says: No Difference.

-Professor advocated the use of “fortified foods” as a way to increase nutrient consumption, specifically advocating milk fortified with Vitamin D, fortified breakfast cereals, and fortified sports drinks like Gatorade.

Why ignore the value of organic whole foods yet advocate processed foods that are chemically fortified with inorganic vitamins and minerals? No mention of the antibiotics and hormones in conventional milk, the added sugar in breakfast cereals or the chemical colorings in sports drinks. Wow.

-Professor downplayed the dangers of chemical food additives in the diet.

In my professional experience, more people are being affected by all types of food additives more than ever before, because food additives are being used in food more than ever before!

Flavor enhancers (MSG, ribonucleotide), nitrates, sulfites, aspartame and other artificial sweeteners and chemical colorings are creating an absolute health epidemic! To gloss over this issue and to not acknowledge the danger of food additives in relation to nutrition and health is both irresponsible and just plain idiotic. I’m truly devastated to see the education so lacking on this topic. Sadly, the food industry has a lot of money to hide the truth.

Nutrition Courses teach that MSG is “Generally Recognized as Safe” or GRAS
from Vanderbilt University’s School of Nursing

Because Monosodium Glutamate was used in foods before 1958, the FDA considers it as “Generally Recognized as Safe” or GRAS. Other foods which are categorized as GRAS are salt, pepper, vinegar and baking powder. How is it possible that MSG is considered as safe as vinegar? And hasn’t the amounts of concentrations of MSG increased in foods since 1958, making it a higher risk contaminant and something that should be re-evaluated in the interest of public health and safety?

The worst part of all is that this is what Nutritionists are learning in school. Will they be able to identify an MSG intolerance in their client? Chances are extremely slim, because they are taught that MSG is “safe!” I cannot count how many clients I have worked with suffering from migraines, insomnia, depression, heart palpitations, anxiety, vertigo, itchy rashes, puffiness, sensitivity to light and sound and even behavioral and learning problems in children: all of which were reversed when we removed MSG and/or Ribonucleotides and all hidden forms of MSG out of the diet.

You cannot advise people on food and not take into account the potential effect of chemical food additives!

-Professor spoke with David McCarty, Senior VP Operations of Smart Balance spreads for 30 minutes and praised his product line for being a good source of Omega 3 Fatty Acids and for being a “heart-friendly” food.

Smart Balance “butter” is not something that I even consider a FOOD!

What is natural about spreadable butter containing genetically modified (GMO) soy and artificial flavor which is surely where they are hiding the salty, savory flavor enhancers and/or some hidden form of MSG to actually give this greasy mess some type of taste that is palatable to humans?

How are consumers protected when food companies “self-regulate”?
from Vanderbilt University’s School of Nursing

If you are a non-vegan, you are much better off eating REAL butter with 2 simple ingredients: butter and salt. I am amazed to see Smart Balance call itself a “heart healthy” food when Monosodium Glutamate (MSG) is known to cause heart palpitations. People may eat this mess and think they are having a heart attack!

Vegans can simply use extra-virgin olive oil, an organic almond butter or tahini (sesame seed) paste. People on a raw food vegan diet will not need any spread to put on bread, and they can use fresh lime or lime for salad dressing and add tahini to a raw cracker. Easy!

To summarize, I do not feel that I wasted my time by taking a traditional nutrition class. Actually, I would recommend it to anyone working with nutrition, diet, people and food. It’s important to know what the “mainstream” teaches in order to have a better understanding of what your client may have faced previously by seeing a traditional nutritionist in the past.

That said, there still may be some nutritionists who think and learn outside of the box and may actually have an awareness of other factors that affect food and health, mainly GMO foods, quality of food (organic vs. conventional) and the relation of food additives to health. As a client, the best thing to do is to check your nutritionist’s website or ask them if they will go to the level of food additives and food quality during your session. If they reply that their approach is centered only around protein, carbs, fats, minerals and vitamins, then please take my advice: keep shopping until you find someone who will go deeper to help you have the best health ever…because you deserve the very best, in food and in health!

For information on how to work with me for Your Best Health, please go to my Coaching Page.

More on Healthy Living:

Restaurant Cards for Celiac, Gluten-Free & MSG-Free

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The best part of world travel is the excitement and adventure of exploring new places, meeting new people and experiencing different cultures. The worst part if you are sensitive to gluten or Monosodium Glutamate (MSG) can be the food. While most people dream of eating exotic foods from around the globe, food allergy sufferers see it as a minefield, one which is even harder to negotiate a language barrier. And yes, this applies even to raw foodists! It can be very difficult in foreign countries to explain that you don’t want bread with your salad or croutons or crostini or some other fried breaded condiment on top. It can be even more difficult to ask for a salad dressing with no MSG and sauces with no MSG. Even if you do order something fresh like homemade salsa or guacamole, there can be hidden added ingredients like chili sauce which will inevitably contain MSG. The result? Spending your perfect dream vacation night at home in bed with a migraine, itchy rash, puffy face or rapid heartbeat wondering why you can’t seem to relax on your holiday! No way, we don’t want that!

All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

Actually, these recommendations apply to any high-raw food people eating out, even in their own country…and you will soon see why.

A connection between Gluten Foods and MSG/Ribonucleotide Intolerance?

On thing that I have found in my experience is that the majority of foods that contain MSG also contain gluten. I discovered this in my own health journey when trying to determine the cause of an unbearably itchy rash that I suffered with for 2 years while living in Australia. After finally going on an elimination diet and taking all wheat and gluten out of my diet, my rash improved by about 85%. But, I was still occasionally eating flavored rice crackers, dried seaweed and flavored tofu products which have no gluten but do contain ribonucleotide, the food additive that I now know was the cause of my ‘ribo rash’.

After I removed all ribonucleotide-containing foods out of my diet, the rash cleared entirely, 100% without any reoccurrence! And, I went back to eating plain wheat and gluten products with no problem (this was about 1 year before I went on a raw food diet). What I discovered is that most snack foods, soups, sauces dressings, and flavored foods that contain MSG and/or ribonucleotide, also contain gluten.

It is my opinion that some people are in fact misdiagnosed with a gluten intolerance when actually they have an intolerance to MSG and ribonucleotide but are ‘labeled’ with a gluten allergy because it’s an easy and obvious label to put on a patient with the ‘typical’ gluten intolerant complaints. (Note: Gluten intolerance is different to a full gluten allergy (Celiac Disease) and most people fall into the intolerant category, one which is not able to be tested for definitively). When you look at the reactions that people get from gluten vs. MSG and ribonucleotide (itchy rash, migraine headache, insomnia, irritability, anxiety, puffiness, bloating, etc.), you will see that they are nearly identical reactions.

I’ve even seen many raw food clients who still complain of itchy rashes because, for example, they may be eating Vegenaise as a treat or they complain of headaches from drinking high-protein shakes with pea protein (another form of MSG in disguise). Even nutritionists and raw food chefs come to me for an Iridology session and we identify offending food additives in their diet which are making them sick. My point is: people don’t know about food additives and they are not taught about them in school!

Well, if the ‘experts’ don’t know how to eat clean food themselves, then how can one possibly eat gluten and additive-free food while traveling?

How to Order ‘Clean’ Food on the Road

First, order salads with no salad dressing. Ask for plain fresh lemon on the side. If you like, you can also ask for some extra-virgin olive oil. I personally bring my own organic cayenne pepper, cumin and paprika to add to all of my salads in restaurants.

Stay away from sauces, even if they look fresh and smell yummy. Yes, a little bit can do a lot of harm (think migraine on the beach under the moonlight, not good!).

MSG is a flavor enhancer and excito-toxin that overstimulates the brain

In Asia, you will always have to be careful with MSG, because in addition to the sauces, they love to add MSG in powder form to food. Take the gluten-free restaurant card that I suggest you travel with below and add “NO MSG” in the language that you need. You can use Google Translate for this. Take care of the details before you leave for your trip.

In South America, if you are sensitive to food additives, you will most likely have a problem with their salt which has a non-caking agent in it called Yellow Prussiate of Soda (YPS), a derivative of arsenic. This has proved to be a huge problem for me on my travels in Central America and South America, but luckily I figured out the problem pretty quickly. Bring your own Himalayan Salt. Add the words “No SALT” in Spanish “Sin Sal” to the bottom of your gluten-free restaurant card.

Do NOT trust what the waitstaff tell you.

That applies to all countries, everywhere, all the time. People who are not sensitive to gluten or MSG have no idea what’s in a chipotle sauce or a aioli sauce or a soup stock cube. They are thinking, ok this person can’t eat bread or Chinese food. I have had some of the best restaurants (and raw food restaurants) serve me food containing MSG or ribonucleotide when they swore there was none. I’m sure that has happened to many others too! Be sure your card gets to the chef.

Plan B

If unsure, don’t eat it! Why take the chance? It’s simply not worth it. In a bind, I have ordered plain rice or a plain baked potato or plain steamed veggies because that was the only uncontaminated food I could order. This will happen on occasion if you are traveling in different countries. I would rather lose 1% of my ‘perfect rawness’ and eat clean, safe food than eat some crazy raw food chipotle taco that is going to make me sick for 2 days. Every time I’ve had to do that, I have been so happy with my decision!

Use Restaurant Cards for Celiac and Gluten-Free

In addition to what I recommended above, definitely consider using the awesome restaurant cards for Celiac and Gluten-Free. These are available for free from celiactravel.com and are available in 54 languages. If you combine using these cards with a little bit of know-how, you are much more likely to get a clean, safe meal. Remember, most foods that contain gluten also contain MSG. In many countries, it will be difficult (or even impossible) to explain what MSG and ribonucleotide are (hey, it’s difficult even in the USA!). By using the card, you are explaining in a concise, easy way that will less stressful for you and there is a much better chance that the chef will understand your request. In my case, I simply cross out the part about milk, eggs, cheese, meat and fish being ok for me to eat.

It’s a good idea to laminate your card to keep it clean and readable during your travels.

Here are some example of the Celiac & Gluten Restaurant cards:

English Gluten-Free card (from celiactravel.com)

Spanish Gluten-Free Card (from celiactravel.com)

French Gluten-Free Card (from celiactravel.com)

Thai Gluten-Free Card (from celiactravel.com)

Even a Mongolia Gluten-Free Card! (from celiactravel.com)

Don’t forget, It’s a good idea to laminate your card to keep it clean and readable during your travels. Enjoy your trip, and enjoy health travels!

If you liked this article, check out my post on Why I don’t buy 90% of the ‘food’ at WholeFoods.

More on Traveling Raw:

Sea Salt with Chemical Additives?! Check for E535 & E536 Yellow Prussiate of Soda (YPS)

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A food additive to AVOID: Yellow Prussiate of Soda

Just when you think you are eating a natural, whole and pure diet, think again. It’s crazy that we now have to even check the label of the salt we buy, but it’s a true sign of the times. Can food manufacturers save money but ‘cutting’ their food the same way drug dealers ‘cut’ their drugs with fillers? You bet! And can the fillers be dangerous, the same way they can be in drugs? Absolutely!

It’s an interesting story how I discovered the latest culprit in my food additive most ‘unwanted’ list.

E535 or Yellow Prussiate of Soda (YPS) as a Non-caking Agent in Salt…What is it??

All information in this article is for educational purposes only. 
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition. 

A client of mine recently completed a 10-day green juice fast and colon detox cleanse under my care. He broke the fast by eating only fresh raw fruits for 2 days and he felt amazing. On the third day of eating, he ate only fruits in the morning and the went to a friend’s house and ate a plain organic baked potato with salt (no butter, no margarine, no herbs or seasonings). That night, he suffered terribly with hot flashes, restless sleep (insomnia), headaches, irritability and general unease. At no point during or after the detox did he feel this way so it was a real surprise to him and he contacted me first thing in the morning.

When we spoke, I was sure he had ‘snuck’ something else into his diet. He was adamant that he only had a baked potato and salt. To be clear, I asked about any allergies or intolerances and he confirmed that he has never previously had any problems at all. Finally, I said, “Ok, let’s find about more about the salt.” He want back to the friend’s house and found a Morton Sea Salt with the following ingredients: Sea Salt, Yellow Prussiate of Soda. What is Yellow Prussiate of Soda and why is it in salt? I thought salt was just salt?! Not anymore.

It only took a fast bit of google research to realize that the Yellow Prussiate of Soda was what affected him.

Just an additive in salt? Yes! (What we should really be asking is Why does even plain salt need an additive now too??) Well, remember what I said about ‘cutting the drug’ with cheap fillers to make more money? Yep, it’s a sad, sick reality that the food industry is in the business of making money (NOT food).

First, I checked on Wikipedia to understand what the heck this stuff is. Here is what I found:

What is Sodium Ferrocyanide (Yellow Prussiate of Soda)?

Yellow Prussiate of Soda is Sodium ferrocyanide in its hydrous form (which means Sodium ferrocyanide with water). This is how Wikipedia describes Sodium ferrocyanide: “Sodium ferrocyanide is a chemical additive known as E 535 in the EU. It is added to road and food grade salt as an anticaking agent. When combined with iron, it converts to a deep blue pigment called Prussian blue. In photography, it is used for bleaching, toning, and fixing. It is used as a stabilizer for the coating on welding rods. In the petroleum industry, it is used for removal of mercaptans. Sodium ferrocyanide is produced industrially from hydrogen cyanide.”

I don’t know about you, but to me, that definitely doesn’t sounds like something that is safe for human consumption!

So I decided to search a bit further and look for the MSDS for Sodium ferrocyanide. Every chemical made by man has what’s called a Material Data Safety Sheet (MSDS) which by law has to list what the chemical is and what type of harm can be experienced if ingested, if inhaled or in exposed to on the skin. On sciencelab.com, I found this:

Morton Salt MSDS

“Potential Acute Health Effects: Extremely hazardous in case of ingestion. Hazardous in case of skin contact (irritant), of eye contact (irritant), of inhalation.” Scrolling down a bit, I read this: “Ingestion: Do not induce vomiting. Loosen tight clothing such as a collar, tie, belt or waistband. If the victim is not breathing, perform mouth-to-mouth resuscitation. Seek immediate medical attention.”

Just to be sure, I checked the Morton’s Sea Salt label again. I didn’t see anything about any warning of ingestion.

Instead, the label claims, “Morton has selected a sea salt perfect for all types of cooking and seasoning.”

Well, it seemed pretty clear to me that my client suffered a serious side effect from the additive in this sea salt. Since he had just fasted for 10 days on juice, his body was even cleaner than most and I’m sure that’s why his body reacted. But how many people are reacting to this additive every day and have no idea that the cause of their troubles was in their sea salt? And how many children are affected, their bodies being so much smaller than an adult and therefore having the potential of a more serious reaction? I mean, a chemical additive made from cyanide?!?!

I had to do something. So I went to the Morton website and filled out their contact form. This was my comment:

As a consumer, I am asking you to reconsider your choice of toxic ingredients in your salt. Have you looked at the MSDS for Yellow Prussiate of Soda? I would not even take a bath in your salt for fear that the toxins would enter my skin (would you take a bath in arsenic???) Seriously, there is simply no need to add a chemical to salt. Salt is salt. This country needs more natural whole and pure and less poison. My client was awake all night last night with hot flashes, restless sleep and a headache after having potatoes with nothing but potato and your Morton Fine Sea Salt. I am so sad to see what so-called food companies are peddling as food.

I was so angry and I felt betrayed, because my client had trusted me, and I did not even think to warn him about eating salt!! It was an immediate reaction to the feeling that I want to protect people from this crap, and I didn’t expect a response. But, to my surprise, they responded immediately. They asked if I still had the sea salt and would I be willing to send it in for testing. A spark of hope entered my mind…maybe these food companies aren’t that bad, maybe they had a bad batch with too much of the Yellow Prussiate of Soda and maybe they are doing their best to resolve the issue. I really felt hopeful that somehow Morton was going to ‘fix’ this problem. I instantly replied, offering the sample and asking how it should be sent. They responded by asking for my address saying they would send a mail packet for me to return the sample to them at no cost. I was actually excited!

Days passed and I did not receive the mailer. 2 weeks passed. 3 weeks passed. I thought, hmmm..this is strange. So I emailed Morton again asking for an update on the mailer. And guess what?

They never replied. And they never sent a mailer. In short, they didn’t do anything.

Should I have been surprised? Not really. All of this only confirms and reaffirms what I have been saying all along: The food industry is in the business of making money (NOT food).

Monosodium Glutamate (MSG) in table salt in Bali

Even with ‘normal’ salt, you have to check the label. Look at this container of table salt I found in Bali, Indonesia at many ‘so-called’ health food and even raw food restaurants…yes the second ingredient on the list is Monosodium Glutamate (MSG), and it’s right there in the label for the world to see. The third ingredient is a new way of listing Ribonucleotideas ‘Ribotide,’ another excito-toxin food additive and flavor enhancer that can give you the same reaction as MSG and an uncontrollably itchy rash to boot.

So if you got a screaming migraine headache after eating your hippie raw food salad next to the rice fields in Ubud, it was probably not from the spirits or the full moon.

Do you see Anticompactante YPS on this list of ingredients?

Here is yet another offending salt I saw when I was recently in Costa Rica. Do you see the ‘Anticompactante YPS‘ on this label? That sure sounds like Yellow Prussiate of Soda to me! Luckily I found this on my first morning in Costa Rica, and I avoided adding any salt to my salads for the remainder of my stay.

People think I am crazy for pointing this stuff out, but do you know how many people suffer from headaches, anxiety and insomnia and are on medications for it? What’s crazy to me is that I am the only one talking about this!!

For anyone who has done a detox, juice fast, colon cleanse, liver flush or raw food diet, please be aware that when your body is cleaner, you will most definitely be more sensitive to these types of chemical additives, and you may find yourself reacting to a food that previously you were able to eat with seemingly no problem.

Get into the habit of reading all of your food labels, including salt!

Ferrocianuro de sodio [E-535]: Yellow Prussiate of Soda

And again, another salt I found, this time in Colombia (and also Ecuador). In this salt there is added fluoride, which most expats in South America know is bad so many already don’t buy it. But, no one seems to be talking about the obvious offender.

Do you see ‘Ferrocianuro de sodio [E-535]‘ on this 130g. container of Refisal brand Sal? In Spanish, you may also see it listed as ‘amarillo prusiato de soda (YPS)’ on a label. Both of these are, yep you guessed it….Yellow Prussiate of Soda. E-535 is the universal food additive number for this chemical additive.

In some countries, the additive name – Yellow Prussiate of Soda – will be listed on the food label, and in other countries you will see the chemical additive number. As a number, Yellow Prussiate of Soda can be listed as E535, E-535 or 535. In the above example, they’ve listed both.

Yet another example is this so-called “heart healthy” salt sold in Israel. As you can see, it contains E535 right there on the label. (By the way, the “normal” unhealthy salt in Israel also contains Yellow Prussiate of Soda too!).

This “healthy” salt in Israel contains E535 or Yellow Prussiate of Soda!

Since I’ve been made aware of this additive, I have noted people’s reactions to it, anything from hot flashes, itchy rashes, red bumps on the skin, cracked skin rashes, irritability, increased heart rate, achy joints and insomnia to general malaise.

When removing the chemically-infected salt from their diet and replacing it with a Himalayan or pure sea salt with no additives, all symptoms disappeared, permanently.

Be sure to watch out for other derivatives of cyanide also used in salt: E536 Potassium ferrocyanide and E538 Calcium ferrocyanide. The most common one used is E535 Sodium ferrocyanide. In Europe, I’ve noticed that you will see E536 as an additive in the sea salt you find there. Below is an example of a sea salt purchased at a health food store in Holland. Yes, even in the European Union (EU), you will find additives in your food! (This salt also has added fluoride, another reason to avoid!)

Here is an example of a sea salt from Holland containing E536 or Potassium ferrocyanide. (This salt also has added fluoride, another reason to avoid!)

Sea salt from Holland containing E536 or Potassium ferrocyanide.
(This salt also has added fluoride, another reason to avoid!)

I personally use medium/coarse Himalayan salt crystals in a grinder. The brand I recommend is called Sherpa Pink Himalayan salt, available for sale in 5-pound bags on amazon HERE.

As Dr. Fred Bisci, a 80-year old 100% raw food vegan wisely says, “When in doubt, leave it out!”

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