Restricting Diet
After my last visit to the doctor, which showed a still elevated (but reduced by 50% from the last time I got bloodwork done) CRP level, I decided to get blood drawn for a food sensitivity test, thinking that some of the chronic inflammation may be due to foods I react to, but not strongly enough that I notice and stop eating them.
I got the results back a couple days ago, and in addition to telling me my reactivity to the 150 substances they tested, they also provided a 6 week plan to reduce reactions by eliminating all but the least reactive foods from the diet, then adding them back in gradually in order of reactivity. Unfortunately, all the foods in the "yellow" or "red" zones should continue to be avoided.
The foods in the red zone are:
Yogurt, cow's milk, dill, cocoa, tea, cola nut, and tapioca
Some of the yellows that I'll really miss:
black pepper, garlic, tomato, ginger
Some of the yellows that are interesting diagnostically:
Candida albicans, oat, wheat, hops, yeast mix
So, the first week, here are the foods I can eat:
Proteins: codfish, salmon, catfish, egg
Starches: millet, rye, corn (but I won't be eating any of those anyway, since I'm low-carbing.)
Vegetables: cucumber, string bean, spinach
Fruits: blueberry, plum, pear, avocado (probably won't eat any but Avo. Maybe blueberries once for a treat)
Flavor Enhancers: coconut, cayenne pepper, oregano, basil
I see a lot of sushi dinners in my future for the next week (just the fish, Ma'am), and I guess I'll make some hard-boiled eggs for snacks.
And for those curious, I'm now down 55 lbs, and a bit disappointed because the weight loss seems to have slowed in the last week or two. I'm hoping it's because I'm putting on muscle from the new Body by Science workout I've been doing for the last few weeks. My strength is definitely improving, so I know I'm gaining lean body mass, which will be good for weight loss in the long term, even if it slows me down for a couple weeks now.
I got the results back a couple days ago, and in addition to telling me my reactivity to the 150 substances they tested, they also provided a 6 week plan to reduce reactions by eliminating all but the least reactive foods from the diet, then adding them back in gradually in order of reactivity. Unfortunately, all the foods in the "yellow" or "red" zones should continue to be avoided.
The foods in the red zone are:
Yogurt, cow's milk, dill, cocoa, tea, cola nut, and tapioca
Some of the yellows that I'll really miss:
black pepper, garlic, tomato, ginger
Some of the yellows that are interesting diagnostically:
Candida albicans, oat, wheat, hops, yeast mix
So, the first week, here are the foods I can eat:
Proteins: codfish, salmon, catfish, egg
Starches: millet, rye, corn (but I won't be eating any of those anyway, since I'm low-carbing.)
Vegetables: cucumber, string bean, spinach
Fruits: blueberry, plum, pear, avocado (probably won't eat any but Avo. Maybe blueberries once for a treat)
Flavor Enhancers: coconut, cayenne pepper, oregano, basil
I see a lot of sushi dinners in my future for the next week (just the fish, Ma'am), and I guess I'll make some hard-boiled eggs for snacks.
And for those curious, I'm now down 55 lbs, and a bit disappointed because the weight loss seems to have slowed in the last week or two. I'm hoping it's because I'm putting on muscle from the new Body by Science workout I've been doing for the last few weeks. My strength is definitely improving, so I know I'm gaining lean body mass, which will be good for weight loss in the long term, even if it slows me down for a couple weeks now.