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Fri, Feb. 1st, 2013, 03:19 pm
Project: Elimination Turkey

So it looks like today's the day (or maybe tomorrow) for trying out an elimination diet, because I'm only feeling worse. I've been mostly keeping up with meds, despite slipping around my sleep schedule. The weather changes are drawing out pain and much swelling; I can barely move from the bed. I'm wondering if another allergy/intolerance is playing an issue as I seem to develop them regularly.

A note on elimination diets (and yes, they should only be performed under a doctor's care, although I'm not; I'm just bad). My advice is to do as I say, not as I do. You should eat foods that you don't normally eat. The premise is you can become allergic to things you eat on a regular basis. The side effect of this is you probably won't like what you are eating for the first couple of weeks. If you are just eliminating a single group of foods, or trying out a nutrition plan (like paleo, or going dairy free), you should stick to the diet for a minimum of two weeks. If you are attempting a very strict elimination diet (such as the traditional "lamb & pears" or "turkey & pears" that I have modified for my purposes) because they can quickly cause malnutrition, generally only one week is done before beginning to add additional foods. For both diets, a carefully kept journal detailing both the meals and symptoms is necessary.

After the first week, a new food item is added. Eat a portion of the new food for two of the three daily meals, for two days. Then discontinue the new food item, carefully noting any symptoms, for three days. The new food can then either be added to the 'safe' or 'problem' list, and the process is repeated.

For my diet, I was careful to remove both lactose and high-sulfite foods, since I already know I'm intolerant. This includes the cruciferous vegetables. I also have to avoid foods with a high arginine (it's an amino acid) to lysine ratio. I took out the "big eight" allergens (milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat), the latex cross-sensitive plants (banana, kiwi, papaya, grape, avocado, watermelon, tomato, potato, celery, and chestnut; to a lesser degree spinach, broccoli, apples, squash family, pumpkin, legumes, beans, mint, cinnamon, mango), citrus fruits, and the nightshade veggies (potatoes, tomatoes, eggplant, sweet peppers, hot peppers, ground cherries, tomatillos, naranjillas, pepinos, and pimentos). I am supposed to cook all my veggies on account of the gastritis.

Jade's Elimination Starter Diet

Pears -- peeled, preferably cooked
Green tea, plain
Salt, Coarse Non-Iodized

Safflower oil, organic refined (I actually use this item quite a bit, but I use every oil quite a bit and so far as I could tell, this is one of the most innocuous oils. Apparently, I'm not alone in my canola/rapeseed oil allergy.)
Chicken, organic
Turkey, organic
Lettuce, organic (e.g. romaine, green leaf, red leaf, bibb, and butter) -- blanched, preferably cooked
Endive/chicory -- blanched, preferably cooked
Escarole -- blanched, preferably cooked
Swiss chard -- blanched, preferably cooked

Elimination Add-Ons

1) oats
2) pork/lard
3) soy milk (West Soy unsweetened is just organic soy & water)
4) brown rice
5) squash / zucchini

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Sat, Feb. 2nd, 2013 02:35 am (UTC)

White Rabbitt No Bean Chili

! 1/2 pound of ground chuck
1 pound sweet chicken sausage
2 garlic cloves-minced
1 14 1/2oz can of tomatoes-whole, crushed, stewed or diced
1 8oz can of tomato sauce
1 6oz can of tomato paste
1 large onion chopped
1 medium bell pepper chopped
1/4 cup brown sugar- light or dark
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon crushed red pepper
1 teaspoon cayenne pepper
1 teaspoon sugar

Brown ground chuck and sausage in a large skillet. Drain and transfer to slow cooker/crock pot (4 quart of larger).
Add remaining ingredients and mix well. Cover and cook on low for 8 to 10 hours or high for 4 to 6 hours.
If chili becomes too thick, add a little water. Can be served with corn bread and topped with sour cream, green onions
and cheese.