I've recently had a intolerence/sensitivity test (igG).
Sorry if this is all higgledypickledy, this is all new to me.
I've already had an igE test for Wheat (allergy, anaphylaxis) and have the HLA gene, react very badly to gluten in wheat, oats, rye, etc. Widespread pain, ataxia, restless-limbs, depression, psychosis, vision prolems, anemia, etc.
I've been gluten-free for 4 years now and am very sensitive to it. Also primal/paleo. My life has improved a lot yet the pain has continued. After going gluten-free and paleo, I experienced stomach upsets and further pain and inflammation - which lead me to the igG/intolerance tests. Milk problems manifested alongside wheat allergy. The first food item I eliminated was cow's milk, I reintroduced it later, raw. I regularly experience debilitating inflammation and swelling on my current (strict) paleo/primal diet which I have been on for about 3 years.
Anyway, I wanted to know if my results could be crossreactive to similar foods? As I can't get an answer from the labatory at the moment.
And which kind of hypersensitivity (type II or III igG/M) would be most likely in someone who experiences both edema, skin welts and spots (extremely painful, feels like acid pins), itching on the skin and throat/tongue, stabbing pains in the stomach, and alternating constipation and other intestinal issues? Within 30 minutes to 3 days. I have yet to narrow down or modify my diet but I will start GAPS shortly.
Hen's Egg (does this include duck and quail? Just yolk or white?)
Cow Milk (which component of?)
Chicken (is this because they are fed wheat and yeast-grown products? I keep and grow/butcher the chickens myself)
Cod (does this encompass all white fishes and seafoods?)
Tea (does this include coffee?)
Yeast (can I no longer eat fermented meats and vegetables? Are there any foods to watch out for other than fruits and mushrooms?)
Pea (bit of an oddball yet somewhat expected if I was "gluten-free SAD" for a time - pea flour)
asked byL130053 (0)
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