So wifey asked why I looked so down when I came back from a doctor's appointment. I told her, "I'm allergic to everything but pussy and water." "You'll starve," she said.

I was getting things like acid reflux, irritable bowel and aphasia which were causing varying degrees of problems. I went to a naturopath and he said he could explain everything by allergies. I thought I was tough and had never been allergic to anything in my life. He recommended a thorough panel of allergy tests. When it came back, my first reaction was that I was allergic to everything and might as well put myself out of my misery.

I changed a lot of things. At first it was horrible. Like substituting silage for real meat. At first I grudgingly changed a few habits. But even my sinful, slothful, back sliding self managed to see improvement with a few changes of habits. It took some thinking and slowly changing more and more habits, but all of the above things are much less of a problem.

So, if you have any issues with throat, digestion and excretion, I'd recommend allergy tests. Your regular doc will probably never think of that. I think it is probably pretty much outside of their thinking box.

I suffer from acid reflux and GERD. Iv'e been able to reduce it to almost nil levels by switching to less dairy products over to a moderate consumption of probiotic yogurt and replaced my milk with either almond or hemp milk. The difference is really substantial.

Meats wise Im mostly on fish and steamed chicken. I just cant tolerate red meats and had to stop consumption of it when I was 21. I couldnt sleep some days with heartburn pain.(relying on you guessed it supplements for some nutrients you cant get elsewhere but red meats)

Theres also a bacteria most humans have in the inner layer of their stomachs that can survive extreme acidic ph level environments. Its known as the helicobacter bacilli and they seem to trigger an allergic response in stomach by releasing too much pepsin. (the enzyme resposible for digesting your food).

Im glad your finding the foods that are trigging allergic and autoimmune responses in your body

foxytaur (imported) wrote: Mon Feb 11, 2013 8:52 pm Theres also a bacteria most humans have in the inner layer of their stomachs that can survive extreme acidic ph level environments. Its known as the helicobacter bacilli and they seem to trigger an allergic response in stomach by releasing too much pepsin.

The 'helicobacter bacilli' or Helicobacter pylori (http://en.wikipedia.org/wiki/Helicobacter_pylori) bacterium is a common bacterium found in most humans. But, most humans don't have any reaction to it's existence in their system. It is the main cause of ulcers in people who suffer from ulcers. There are many treatments from your physician. One completely natural approach is Chios Gum Mastic (http://www.vitacost.com/allergy-researc ... gum-mastic). Many physicians treating ulcers now highly recommend the use of this product. It has proven over and over to eliminate H-pylori bacterium.

The ulcers in the stomach and small intestines can be treated effectively with another all natural product made from Licorice - deglycyrrhizinated licorice (http://www.vitacost.com/enzymatic-thera ... rSrching=0) (DGL).

While acid reflux and gas symptoms are common, they are not always caused by allergies. Most often they are the symptoms of poor habits, and bad food choices. Over time, as people grow older, they develop the inability to digest many foods, or grow sensitive to certain foods. A sensitivity is not an allergy, but typically has an allergy-like symptom. Testing by a physician is recommended. You can also go on an 'elimination diet', dropping known culprits; like chips, soda, sugar etc.

With all the additives in processed foods, and genetic modifications to plants in the USA over the last 50+ years, it's no wonder we are having digestive problems. Mankind developed slowly to digest certain types of foods. Our systems are geared a certain way. GMO plants are not part of that equation. Some people can digest spelt (http://en.wikipedia.org/wiki/Spelt), but not modern wheat.

How much lettuce do you consume? Did you know it is a major contributor to gas and bloating. Cooked greens are a better choice for 'green' roughage (in folks who suffer from bloating).

Black Pepper causes gas, GERD, and bloating symptoms. One of the first things asked, for heartburn and GERD symptoms is. . . "do you use black pepper?" Try red pepper or paprica with celery salt, to replace you favorite "salt and pepper" routine.

Onions, brocolli, beans, corn, cabbage, sodas and even chewing gum can cause gas. (Mayo Clinic article) (http://www.mayoclinic.com/health/gas-an ... IONGROUP=2).

Add "Bean-O" and other probiotics to your meals. Digestive enzymes go a long way in helping to avoid gas and bloating.

The probiotic supplement "Align (http://www.aligngi.com/information-on-A ... ut%20Align)" helps to rebuild proper gut bacterium levels, and repairs intestinal lining, especially helpful in those who suffer from ulcers, intestinal sores from gluten, or several forms of chromes disease. It contains Bifidobacterium infantis which is known to exist in infants while the colon is in development. As we age, it disappears, or fails to thrive. Wal-mart sells an 'Equate' brand at half-price.

It does not hurt to take Lactase tablets or a probiotic that includes lactase. Even if you are not drinking milk, or eating dairy. Lactase is a 'freindly' bacterium. Note; yogurt is hard to digest if you are lactose intolerant or sensitive to dairy.

I have had IBS (http://en.wikipedia.org/wiki/Irritable_bowel_syndrome) all my life. Developed ulcers a couple of years ago. Found H-pylori in my stomach. Treated that with gum mastic, but started getting unable to digest grains. Tested for Celiac Disease, which is NOT pleasant; but found out I was only 'senitive to gluten'. Stopped eating gluten. The whole world shut down. I was floored at how much of all the common foods I was comsuming that included or had wheat gluten in the ingredients. I expected the breads I bought, because it was whole wheat. But ketchup and salad dressings?

Later last year, I stopped eating dairy, and peanuts beacuse my Ileum colon (http://en.wikipedia.org/wiki/File:Illu_ ... estine.jpg)was acting up, and my throat/sinuses were always congested (typical reaction to milk/dairy/peanuts - especially peanut butter). I really miss peanut butter sandwiches. Soy milk and soy-butter are 'OK' replacements. "WOW"-butter (http://www.wowbutter.com/) is really good. Soy milk has a ton of phytoestrogens (http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3074428/)though. 'Limp-noodle' syndrome gets worse when you drink a lot of soy milk. But I don't care for erections anyway. While only a symptom/senisitivity, I can and do occasionally eat ice cream and peanuts.

Simply from eliminating gluten, I lost 20 lbs the first 6 months. I think mostly from packed-up crud in my intestines!

I am now down to 140 lbs (from 170), and have a 30"-waistline. I'm wearing jeans I wore in college!

Mostly just being able to breathe easily is the greatest outcome. When I was puffed-up, breathing was a chore.

One more thing; bloating can give you the old 'pot-belly' look over time. The upper large intestine swells, and sags over the small intestines, giving the belt-overhang-look. Eat Dandelion greens and roots or take this (http://www.vitacost.com/natures-herbs-d ... 0-capsules). Shrinks the gut dramatically.

thanks for advice artistic liscense. I will look further into improving my diet. Likewise my waistline is 29-30 inches. One thing im trying to persuade my parents is to replace the white rice with gluten brown rice and eat sweet potatoes more often. Its just my dad loves his white rice except it fucks the rest of us. Only if I have to I consume half of a fist of white rice but otherwise I try to avoid it entirely by consuming LOW GI alternatives and if theres a loaf of sprouted grain bread or Quinoa i'll take that please hehe

I eat a lot of white rice. I have purchased colored rices, for variety. Red is especially 'nutty', and great with a chicken or turkey recipe. 'Forbiden Rice' is my favorite. It's black, and tastes like cashews. Makes a nice stock too. Hulled millet is a great substitute for rice. I put it in all my soups and stews.

Trick to eating white rice without getting 'stopped up', or have gas pains from the starch, is mix it with vegetables like carrots and throw in some greens like collards, mustard, or Bokchoi. Of course, avoid your problem veggies unless you add Bean-o before eating. Cooking it with soy sauce makes it more digestible too.

Think oriental when you eat rice. The Oriental peoples have the lowest eating disorders of all the world. Evidence of simple diet maybe???

I have found that some 'problem foods' can be made 'safe' by combining them with other foods; which changes the chemical reaction in the stomach and intestines. Same principle of mixing chemicals to create drugs, and other useful products.

Fibrous foods can alter heavy starches when cooked and eaten together. Complex sugars need roughage to keep the stomach from producing extra gas (apple pie is gassey but peacan pie isn't, or not as bad).

Example; Sweet potatoes and rice with cooked greens; fruit and oatmeal instead of oatmeal with butter and sugar (honey counts as sugar - but it's better than sugar).

All greasey foods need heavy fiberous vegetables (or tree nuts) and soluable fiber like fruit and many greens. Avoid eating heavy starches with greasy meats (meat-n-potatoes). Apples, and oranges cooked with meats don't produce the same gas as eating them alone.

Grease sits in the large intestines and ferments, which is unpleasant to you and those around you. That type of fermentation also destroys your beneficial bacteriums. If your s_it floats . . . you're eating/digesting too much grease.

But, if you have IBS, you'll know it long before it hits the bowl .

When eating just a 'lettuce salad' (heavy gut gasses from fermentation), try adding some of the heavier lettuce varieties like Romain, and Italian fresh greens; and throw in some young, baby leaves from the cooking-type greens like collards, mustards, swiss chard, rape (flat-leaf kale), kale, & rutabaga. I like to add lots of 'free' leafy greens from the yard, like dandelion, chick weed, sorrel, wild violets (flowers are good too), and creasy greens (wild cress). If you want a 'Chef's salad' [with eggs, cheeses, and meat; which is actually more digestible & better for you than a simple leafy salad], don't forget thinly-sliced root veggies, fruit vegetables like tomatoes, hard mellons (cantelopes, cuccumbers) and squashes, & dried berry fruits and nuts. Avoid cabbages, sweet mellons & *fresh berries with any mainly lettuce salad, their sugars compound the gasses produced by the leaves. *Fresh berries include grapes, for those who like a Waldorf type salad.

And, apple cider vinegar-based dressings are better than creamy/mayo types.

To each his own to his own needs, I guess.

I try to avoid gluten at all costs, although I do treat about once a month and go nuts.

My diet consists mainly of meat, any old dead animal at all, really. A lot of cheese, and above-ground vegetables. I do have a sweet potato or carrot now and then.

Tonight, I had a 16 oz. sirloin, rare, with a cup of 15 bean soup. My big indulgence, the beans. Lot of carbs there, but not overly high in GI.

Paolo wrote: Tue Feb 12, 2013 9:48 pm To each his own to his own needs, I guess.

I try to avoid gluten at all costs, although I do treat about once a month and go nuts.

My diet consists mainly of meat, any old dead animal at all, really. A lot of cheese, and above-ground vegetables. I do have a sweet potato or carrot now and then.

Tonight, I had a 16 oz. sirloin, rare, with a cup of 15 bean soup. My big indulgence, the beans. Lot of carbs there, but not overly high in GI.

Why do you avoid gluten? Does it make you sick? If it didn't make me sick, I'd still be eating it. I tried eating wheat bread about a year ago, partly because I was so tired of trying to make bread, and I was supposed to only be 'sensitive' to gluten. It put me in bed for 2 days. I just had to prove it to myself I guess.

Sounds like you observe the 'Paleo Diet'. (http://www.paleodiet.com/) Bunches of folks believe that's the best thing for "O" blood types. Grains are not part of that diet (http://en.wikipedia.org/wiki/Paleodiet). I did do close to that for a while when I first started the gluten-free eating; because I'm "O-", and a friend suggested it from a book about eating for your blood-type -- forgot the author's name. It made sense, sort-of. I ate steaks, burgers (no buns), beef roasts, chicken every way but fried, only roasted turkey, and pork in every way possible (LOVE bacon!). Meat-n-salad routine got real boring after a few weeks. Really missed biscuits, cornbread, sweet breads and cake. I was still having ice cream & milk shakes then too.

Gotten pretty good with wheat flour substitutions. Family can't tell. Boys still eat the refrigerator and pantry.

I have never been afraid of beans (above-ground legumes). Even if you have a weight or dietary concern, beans are 'neutral', and a 'good' carb (with exercise). High-fiber with protein. It's the additives you cook with them that you have to watch out for (sugar/syrup/spices/butter). I've never worried about the glycaemic index (http://en.wikipedia.org/wiki/Glycemic_index). Ate pretty much what I felt like for 30 years, although I never made a habit of fatty meats, potatoes, or bleached flour breads. I did the sugar though (and I have two sisters who have blood sugar problems).

My favorite meal is Chili-con-carne made with baked beans and ground beef, about once a month.

Wheat products don't agree with me, no. I can do without the gastrointestinal distress.

I eat this way to keep my weight in check, and to keep my blood sugar in control without medications as well.

I eat certain grain(they have to be sprouted, gluten free with the germ intact)

Otherwise I start developing inflamattion in certain regions of the face. This is probably due to an autoimmune disorder.

I don't mind grains, legumes , and beans but they have to be prepared right. Their "lectin" needs to be denatured.

With black beans for example I allow them to sit overnight in some luke warm water. Then I boil them, then I grab a device that shreds the outer coating protein layer(high powered blender) of the bean (the lectin).

Lectin is deactivated and essential nutrients such as folate can be used at maximum efficiency. Remember we don't really take advantage 100% of plant based sources of food bc humans can't digest cellulose.

I also don't eat egg whites. Sure the whites posses tons of protein but the molecule "ovalbumen" deactivates most minerals and vitamins from the egg yolk.

I view the egg yolk as natures best multivitamin source of nutrition. It definetly saves me from having to purchase jars of multivitamins. Instead I can opt to purchase other sources of antioxidants such as Gluthathione, axtaxanin, krill oil and coconut oil. Stuff that would compliment the tons of minerals and vitamins already found in egg yolk that are not blocked by ovalbumen

The egg yolk isnt bad(good source of heathy saturated fats, don't overdo it) but again my source of protein comes elsewhere P

Its funny how nature has mechanisms of defense where you least expect them. Some insects secrete sebaceous fluids that repel other creautures. Some attract others though means of a stimulant.

Eggs are no different. The embryonic fluid has protective mechanisms against certain predators. You didn't think it be that easy eh?

Sure you can heat the whites but it doesnt deactivate ovalbumen nor avidin entirely etc...

Theres always a tradeoff in natures foods

My Stew Recipe

Great way to get rid of leftovers!

This stew is based on traditional Brunswick Stew, and is a well-rounded roughage and protein ‘moist’ meal that is great for the IBS sufferer. The added moisture helps stomach digestion. The onions and peppers help relive irregularity by adding moisture to the intestines. The spices and vegetables heal infections and sores.

It freezes well, so it is also a good make-ahead work lunch that microwaves easily.

Note though; if you have active ulcers, chew DGL tablets 30 minutes before eating.

6-quart or larger stock pot

4 cups left-over cooked meat, or cook ahead; shredded or diced

1 large onion, diced

2 large celery stalks, diced

2 large carrots, diced or shredded

1 large bell pepper, diced

1 cup chopped/diced cooking greens (collards, mustard, kale - no cabbage)

2 cups *frozen or a 12-oz can of baby lima beans (may use any other bean or ‡pea of choice)

1-2 cup *frozen whole corn or cream corn (or 12-oz can)

¼ cup hulled millet seed

½ cup quick rice or Quinoa seed

8 oz canned tomato paste (if you like stewed tomatoes, use 1 large can of that)

1 cup ketchup

2-3 Tbsp prepared mustard spread of choice

1 cup orange juice or ½ cup lemon juice or ½ cup lime juice

1 Tbsp powdered garlic

3 Tbsp dried parsley

4 Tbsp Worcestershire sauce

2 Tbsp Soy sauce

1 Tbsp Salt (or to taste after cooking)

½ tsp red pepper powder

½ Tbsp Hot sauce

1 Tbsp Chili powder

2 Tbsp Cumin powder

4 cups water, more to fill pot after initial cooking

1 or more Tbsp corn, potato, or tapioca starch in ¼ cup water for thickening after initial cooking (subjective to personal preference). I like a thick stock.

Make sure all ingredients are gluten-free. You can adjust spices and seasonings to taste.

*Note; frozen fresh beans and corn will take longer to cook.

‡Caution about sweet English peas. They produce lots of gas.

If you eat potatoes, use one large diced for the millet and rice. (Don't use sweet potato).

Put 4 cups water in pot; add salt, spices, Worcester and soy sauce, pepper powders and hot sauce, frozen beans and corn (if used), carrots, and onions. Bring to boil, stirring occasionally.

Add millet, rice and/or Quinoa; then meat, bell pepper, diced celery, greens, canned beans, tomatoes and corn (if used). Bring to boil again; add tomato paste, ketchup, and mustard. Stir in well. Add more water and the orange juice to fill pot. Cover and let simmer about 30-45 minutes; add starch water, stir in well.

Simmer covered about ½ hour more, stirring occasionally. It’s ‘done’ when the millet is fully cooked.

I like it served with sweet cornbread.