Getting your IgG blood test results back from your ND can, at times, be overwhelming. In my experience, results fall into a few categories:
- Strongly suspected food intolerances
- Surprise food intolerances
- No reaction
People belonging to the first group often feel frustrated because they do not want to admit that they are reactive to their favorite foods and cannot imagine living without them.
The second group often feel a huge sense of relief because now they know for sure that the symptoms they have been experiencing can be attributed to certain foods.
Test results that reveal no or minimal reactions can be a little more frustrating, both for the patient and the practitioner. When test results come back inconclusive, or without much to go on, it’s back to the drawing board. If food is still a strong suspect, there are other ways in which your body can react. As outlined in my last blog Are Food Sensitivities Causing Your Health to Suffer?, food allergies or IgE reactions, are a possibility. Another possibility is food intolerance due to insufficient or deficient digestive enzymes. For example, many people can relate to lactose intolerance. By avoiding the simple sugar, lactose, or by taking lactase – the enzyme which breaks down lactose – many symptoms can be relieved.
Back to Your Results…
What do you do once you have your results, have reviewed them with your ND, and have gone home? You can leave them on your counter to collect dust and ignore them, resulting in wasted money and no improvement in your health, or you can sit down and start studying them.
- Spend several days to a week reading your results.
- Put together a meal plan. You may do this on your own, with the help of family, a nutritionist, or your ND.
- Try new recipes before jumping in with both feet.
Over the next few weeks, I am going to gather tools, tips, and recipes to help you navigate your food sensitivity results.
First Up: Yeast
Yeast sensitivity is not as common as gluten or eggs, but when it does come up, it causes huge changes!
To start, Brewer’s Yeast and Baker’s Yeast are two strains of the same organism, Saccharomyces cerevisiae. If you react to one, you will likely react to the other.
This strain is slower acting and has less of an after-taste than Baker’s Yeast. Food sources of Brewer’s Yeast include: beer, cider, dried fruits, marmite, miso, tamari, vegemite, yeast extract, and wine. Brewer’s Yeast may also be added to cookies, oatmeal, and yogurt to improve nutrition as it is a rich source of minerals, particularly selenium, protein, B-complex vitamins (not B12), and chromium.
This strain must multiply quickly and under high heat, so the appropriate strain of Saccharomyces cerevisiae is selected for rapid growth and ability to tolerate high heat. Food sources of Baker’s Yeast include: bagels, bread, buttermilk, cheese, MSG, Oxo cubes, pizza dough, pretzels, root beer, soy sauce, soup, and sourdough.
Other terms to watch for on labels include: hydrolyzed protein, hydrolyzed vegetable protein, leavening and nutritional yeast.
The truth is that it is much easier to avoid yeast if you prepare your food fresh at home. By cooking your own food, you gain control over the ingredients in your meals.
Safe foods include:
- Vegetables and fruits
- Fresh meat, poultry, and seafood
- Unprocessed nuts and seeds
- Beans and legumes
- Brown rice, quinoa, millet, and amaranth.
- Yeast-free bread, pastas, and cereal are also available with a bit of searching.
- TIP: Use substitutes when preparing food, such as lemon juice in place of vinegar, and toasted sesame oil as a replacement for soy sauce.