Re: food sensitivities and gluten intolerance

[Guest guest]

... Well I took a groc bag full and a cooler

full to his office today for him to check. Here is what I found out:

> > McCormick's onion powder, California style minced onion,

>California style garlic pepper and the herb chicken seasoning all

>tested not good! I thought I was safe with the McCormick spices but

>not so! The Spice Hunter Lemon Pepper blend tested not good! It was

>the pepper! Locust Bean found in gourmet ice cream tested not good!

> > Here is what was surprising: The dutch coco from Pensky's tested

>not good while it was in the bag but made up in the *freezer

> > candy*(coconut oil, coconut flakes, nuts, coco powder, and raw

>honey it tested fine! He said it was because it was over powered

>with the *good oils* McCormick's Italian spices tested fine.

Here's my reply. Get a lot of little vials, maybe 16 or 20. Make 4

vials of each of some of the not-good stuff, like 4 vials of the

chicken seasoning, 4 vials of the lemon pepper, 4 vials of straight

flour (*assuming that tested 'not good'). Then make 4 vials each of

some good things - say 4 vials of the Italian spices, 4 vials of

some other 'good' thing. Put some identifying number on the side of

each vial. Then cover the vials with a label which hides the

contents and the identifying number. Mix the vials up and randomly

label them 1-20. (Or you could do it in other ways, but come up with

a bunch of vials whose contents can't be identified by the person

doing the testing.)

Then have the chiropractor test the vials. Write down the result of

each vial by its number. After you have tested all the vials, check

the results with the actual contents of the vials. See whether he

always gets the same result for each sample each time. (This is

probably not enough samples for a good statistical est, but at least

you could see whether he always tested each food the same.) Do you

assume that he would always get the same result on each sample?

When you said the Penzey's cocoa powder tested 'not good' but was

okay in the candy, and he said the 'good oils' overpowered the not-

good feature, was he specifically testing for gluten? Because I

don't think it's the case that other ingredients are able to balance

out the effect of gluten for people who are sensitive to it.

marty

[Guest guest]

darkstardog wrote:

>

> Here's my reply. Get a lot of little vials, maybe 16 or 20. Make 4

> vials of each of some of the not-good stuff, like 4 vials of the

> chicken seasoning, 4 vials of the lemon pepper, 4 vials of straight

> flour (*assuming that tested 'not good'). Then make 4 vials each of

> some good things - say 4 vials of the Italian spices, 4 vials of

> some other 'good' thing. Put some identifying number on the side of

> each vial. Then cover the vials with a label which hides the

> contents and the identifying number. Mix the vials up and randomly

> label them 1-20. (Or you could do it in other ways, but come up with

> a bunch of vials whose contents can't be identified by the person

> doing the testing.)

> Then have the chiropractor test the vials. Write down the result of

> each vial by its number. After you have tested all the vials, check

> the results with the actual contents of the vials. See whether he

> always gets the same result for each sample each time. (This is

> probably not enough samples for a good statistical est, but at least

> you could see whether he always tested each food the same.) Do you

> assume that he would always get the same result on each sample?

I don't really want to do that because I believe he is " right on " with

his testing. I have been going to him since Jan and have improved greatly.

>

> When you said the Penzey's cocoa powder tested 'not good' but was

> okay in the candy, and he said the 'good oils' overpowered the not-

> good feature, was he specifically testing for gluten? Because I

> don't think it's the case that other ingredients are able to balance

> out the effect of gluten for people who are sensitive to it.

No, he was not specifically testing for gluten. He already knows I am

gluten intolerent and he knows what I eat. We did all that testing

when I started seeing him in Jan. When he tested, he pulled the

product out of the bag and tested without looking at it. When I tested

*not good* for it, then he would look at it. For spices like lemon

pepper when it tested *not good* then he would use the same spice and

" ask my body " which it was. I can use cracked pepper but not the

pepper in that spice. I have proved it to myself by using the cracked

pepper and feeling no reaction. I don't know why that is but I do

believe that I am " getting somewhere " with this guy! Maybe some

peppers are grown with wheat or other gluten grains. Maybe the spices

from one batch to the next chances because of how it is processed or

what the ingredients are grown with. I don't know if the addition of

good fat can *overpower* some gluten or a food sensitivity but it is

doing it in this case!

Del

> marty

[Guest guest]

>> I don't really want to do that because I believe he is " right on "

>>with his testing. I have been going to him since Jan and have

>>improved greatly.

> >

I can understand that. I wish someone would who uses this kind of

testing would try it! But I can see it would be awkward.

marty

[Guest guest]

----- Original Message -----

From: " Delano Eaton "

> > Then have the chiropractor test the vials. Write down the result

of

> > each vial by its number. After you have tested all the vials,

check

> > the results with the actual contents of the vials. See whether he

> > always gets the same result for each sample each time. (This is

> > probably not enough samples for a good statistical est, but at

least

> > you could see whether he always tested each food the same.) Do you

> > assume that he would always get the same result on each sample?

>

> I don't really want to do that because I believe he is " right on "

with

> his testing. I have been going to him since Jan and have improved

greatly.

Hi Del, I know exactly what you mean ... if you know he's right on the

money in that you are improving by his diagnoses, then that's all the

proof you need. I'm very blessed to have a similar chiropractor and

dread the day he retires or I no longer live near him. And it's not

just me that's gained much help from him; so have both my parents, my

sister, and others I know who would recommend him highly.

There's also enough scientific proof, though as with many things,

science is often way behind in the game. How many different types of

medical treatment, diets, herbal use, etc. have people used for many,

many years because they WORKED, long before there were scientific labs

to prove their efficacy. I pity the skeptics who have to have a

so-called expert's proof and stamp of approval before trying/using

something, when the proof can be had right in their own bodies if

they'd only be willing to try it.

Science is only a tool that very painstakingly discovers truth. But

it's certainly not the only means of knowing truth. I'm not

disparaging science, but I think sometimes we miss out on a lot of

good because we wait for science to give its stamp of approval.

So glad you're getting help from your doc and getting to the bottom of

things with his help.

~ Fern

[Guest guest]

Del

wrote:

> >> I don't really want to do that because I believe he is " right on "

> >>with his testing. I have been going to him since Jan and have

> >>improved greatly.

> > >

>

> I can understand that. I wish someone would who uses this kind of

> testing would try it! But I can see it would be awkward.

> marty

It was pretty close to what you are asking as he did not look at the

spice before he tested for it. He doesn't think I should eat chocolate

but yet the chocolate candy tested fine for me and only when I told

him what was in it did he *approve*. You ought to try it and see for

yourself how it works or maybe you have and didn't trust it. There are

a lot of ppl like that.

Del

Del

[Guest guest]

Thanks Fern! He is on the radio every Monday and ppl call in all the

time thanking him. Others call with a problem and he will tell them

what will help on the air. His waiting room is full. He has also

helped my dh and my grandson. I wish more ppl would try it.

Del

Fern wrote:

> Hi Del, I know exactly what you mean ... if you know he's right on the

> money in that you are improving by his diagnoses, then that's all the

> proof you need. I'm very blessed to have a similar chiropractor and

> dread the day he retires or I no longer live near him. And it's not

> just me that's gained much help from him; so have both my parents, my

> sister, and others I know who would recommend him highly.

>

> There's also enough scientific proof, though as with many things,

> science is often way behind in the game. How many different types of

> medical treatment, diets, herbal use, etc. have people used for many,

> many years because they WORKED, long before there were scientific labs

> to prove their efficacy. I pity the skeptics who have to have a

> so-called expert's proof and stamp of approval before trying/using

> something, when the proof can be had right in their own bodies if

> they'd only be willing to try it.

>

> Science is only a tool that very painstakingly discovers truth. But

> it's certainly not the only means of knowing truth. I'm not

> disparaging science, but I think sometimes we miss out on a lot of

> good because we wait for science to give its stamp of approval.

>

> So glad you're getting help from your doc and getting to the bottom of

> things with his help.

>

> ~ Fern

[Guest guest]

Del, what's his name, if you don't mind saying?

~ Fern

Re: food sensitivities and gluten intolerance

> Thanks Fern! He is on the radio every Monday and ppl call in all the

> time thanking him. Others call with a problem and he will tell them

> what will help on the air. His waiting room is full. He has also

> helped my dh and my grandson. I wish more ppl would try it.

> Del

[Guest guest]

>I went Gluten Free awhile ago but still had minor problems. Suspected

>VCO for awhile. Then I had a major relaspe Easter and since then have

>been relooking at all I eat. So now, if I don't fix it, I don't eat

>it!

I'll have to agree with you there. I don't have a kinesiologist, nor

do I know much about it, but I do know that when I eat out

eventually it causes problems, even from sources I think are OK.

A lot of it is likely cross-contamination, or those weird ingredients

they put in stuff, but I get tired of figuring it out.

More and more of our diet is coming from the garden, or from

the farmer down the hill, or from animals I bought from a farmer

locally or grew myself. I do use McCormick and Penzy's spices, but

haven't had any problems with them. I don't use " mixes " much though

except for the " sausage seasoning " and " steak seasoning " . McCormick

" chicken seasoning " has a lot of weird stuff in it (including MSG).

That SOUNDS kind of

like self denial, but it isn't, we eat rather well. The packaged

stuff seems more and more like dry cat food or Soylent Green.

-- Heidi Jean

[Guest guest]

>When you said the Penzey's cocoa powder tested 'not good' but was

>okay in the candy, and he said the 'good oils' overpowered the not-

>good feature, was he specifically testing for gluten? Because I

>don't think it's the case that other ingredients are able to balance

>out the effect of gluten for people who are sensitive to it.

>

>marty

I'm not sure exactly what kinesiology tests *for* but a lot of things

will " balance out " gluten intolerance, which is one of the confusing

things about it! There really aren't any symptoms for " gluten intolerance "

per se. The " symptoms " are the result of bacterial dysbiosis or nutrient

deficiency or autoimmune problems, all of which can by stopped with the

correct intervention. In my own experience, drinking red wine with a meal

that probably has a bit of gluten (or taking pepto bismol) will stop

most problems I can detect consciously. I have no idea if this

helps in the long run, and I certainly won't eat it on purpose, but when

I go out I have red wine with the meal ... and at least I feel decent the

next day.

-- Heidi Jean

[Guest guest]

> A lot of it is likely cross-contamination, or those weird ingredients

> they put in stuff, but I get tired of figuring it out.

----But pepper? Can that be cross contamination? Maybe the pepper

thing is a food sensitivity. So now I am finding that not only do I

have GI but food sensitivity issues? I also tested bad for sulfites. I

have suspected sulfites for a very long time and already been avoiding

it but it was on one of the spices that I didn't catch!----

>

> More and more of our diet is coming from the garden, or from

> the farmer down the hill, or from animals I bought from a farmer

> locally or grew myself.

----I don't have a garden but I buy from farmer's market. I have been

avoiding MSG for probabaly 25 years. They have to put that on the

label. It's the regular stuff that has cross contamination that is

concerning me or stuff I am sensitive too that I don't know.---

>

> That SOUNDS kind of

> like self denial, but it isn't, we eat rather well. The packaged

> stuff seems more and more like dry cat food or Soylent Green.

---We eat very well too. LOL about the packaged stuff!----

>Del

> -- Heidi Jean

[Guest guest]

> Heidi wrote:

> I'm not sure exactly what kinesiology tests *for* but a lot of things

> will " balance out " gluten intolerance, which is one of the confusing

> things about it! There really aren't any symptoms for " gluten

intolerance "

> per se. The " symptoms " are the result of bacterial dysbiosis or nutrient

> deficiency or autoimmune problems, all of which can by stopped with the

> correct intervention. In my own experience, drinking red wine with a

meal

> that probably has a bit of gluten (or taking pepto bismol) will stop

> most problems I can detect consciously. I have no idea if this

> helps in the long run, and I certainly won't eat it on purpose, but when

> I go out I have red wine with the meal ... and at least I feel

decent the

> next day.

Del wrote:

Oh wow, I am sure glad to know that! But some red wine have gluten. I

still don't know the ones that don't. So If there are no symptoms per

se, what is this feeling I get on my right side that goes through to

the back (right about where my waist is and right below the ribs).

When I eat something that I am sensitive to... there is no pain but a

very uncomfortable feeling like something is there like a tumor

growing. When I eat okay the feeling is not there. When I ate that

*whatever* at Easter that feeling got very uncomfortable. So

uncomfortable that I couldn't sit straight. And when I went to the

kinesiologist, all my muscles were very weak and I had to start over

again with the inflamatory supplement. For those that don't trust

kinesiolgy, this is very obvious to me and when it is corrected, it is

also very obvious. A good kinesiologist can test for anything. He can

test each organ of your body and tell you which one is the problem. He

can test each ingredient in a product and tell you which is the

problem for you and what part of your body it bothers. I could go on

and on but this is getting long.

Del

[Guest guest]

Fern wrote:

> Del, what's his name, if you don't mind saying?

>

> ~ Fern

I don't mind at all. His name is Dr. G. Trybus, DC in

Springfield Mo.

Del

[Guest guest]

So If there are no symptoms per

> se, what is this feeling I get on my right side that goes through to

> the back (right about where my waist is and right below the ribs).

> When I eat something that I am sensitive to... there is no pain but

a

> very uncomfortable feeling like something is there like a tumor

> growing.

Gallbladder maybe?

For those that don't trust

> kinesiolgy, this is very obvious to me and when it is corrected, it

is

> also very obvious. A good kinesiologist can test for anything. He

can

> test each organ of your body and tell you which one is the problem.

He

> can test each ingredient in a product and tell you which is the

> problem for you and what part of your body it bothers. I could go on

> and on but this is getting long.

I had a session with a kinesiologist - £60 for both of us, which I

thought was pretty dear. My body told her it wanted to start off

dealing with emotional and psychological issues before moving onto

the physical. The issues she dealt with could have applied to

anyone, and I came away feeling I'd been had, although I should have

come away feeling happier and at peace. I won't be going back to

her, even though I am keen to get to the bottom of my food

intolerances.

Jo

[Guest guest]

> So If there are no symptoms per

>> se, what is this feeling I get on my right side that goes through to

>> the back (right about where my waist is and right below the ribs).

>> When I eat something that I am sensitive to... there is no pain but

> a

>> very uncomfortable feeling like something is there like a tumor

>> growing.

>

> Gallbladder maybe?

First thing that came to my mind. *shudder*

Lynn S.

minus a gallbladder, thank GOD...not that I don't wish I could have not

developed stones in the first place...

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com/

http://www.thenewhomemaker.com/

http://www.democracyfororegon.com/

[Guest guest]

Del wrote:

> > very uncomfortable feeling like something is there like a tumor

> > growing.

>Jo wrote:

> Gallbladder maybe?

Del Wrote:

He checked it and body said... no.

Jo wrote:

> I had a session with a kinesiologist - £60 for both of us, which I

> thought was pretty dear. My body told her it wanted to start off

> dealing with emotional and psychological issues before moving onto

> the physical. The issues she dealt with could have applied to

> anyone, and I came away feeling I'd been had, although I should have

> come away feeling happier and at peace. I won't be going back to

> her, even though I am keen to get to the bottom of my food

> intolerances.

>

> Jo

Dr. Trybus uses acupunture also and on my very first visit he dealt

with emotional and psychological issues. Every body has that . Every

time you have a stressful situation it leaves a mark on your body. A

needle right in the middle of my cheat corrected it! More needles all

over my body also for my other problems. I have a bullet in my right

ear to help with tremors. Last month right about Easter when I had the

relaspe my tremors got a lot worse and so he gave me the bullet to

help. The last time I was there I told him that I thought my tremors

were better and he checked and said they were 20 % better! He told me

after my first visit that it is all tied with my digestion and

elimination. So he is treating the body systems that deal with

digestion and elimnation. He said to give him 6 months to heal the

digestion and the tremors would be gone too. End of June will be 6

months. I may need a little more time since I had the relapse.

Sorry you had a bad experience. Very possible you didn't get a good

doc. Who knows. When I went to him I knew what was going on and I told

him all I knew. That helped him to have a starting place. I have been

very satisfied.

I took my 11 year old grandson because he had so much gas and bloating

after eating (I think he is gluten intolerent too). He does electric

acupunture on him and started him on enzymes with meals and

acidophius/bifidus last thing at night and first thing in the morning.

He sells it there but encouraged me to try the health food store for

the best price. I bought at the HFS. His bloating and gas has disappeared.

Del

[Guest guest]

>----I don't have a garden but I buy from farmer's market. I have been

>avoiding MSG for probabaly 25 years. They have to put that on the

>label. It's the regular stuff that has cross contamination that is

>concerning me or stuff I am sensitive too that I don't know.---

Actually MSG does NOT have to be on the label, if it

is a sub-ingredient of an ingredient. This is partially because

" natural " MSG is in lots of things, but they use it

as a way to keep MSG off the label. I don't react to

MSG much myself, but some folks do and I've heard

the discussions.

-- Heidi Jean

[Guest guest]

>Del wrote:

>Oh wow, I am sure glad to know that! But some red wine have gluten. I

>still don't know the ones that don't.

They only have gluten if they use a barley-yeast starter (as homebrewers often

do!). The rules for grape wine are pretty strict, esp. in Europe, and I've never

had a problem with any decent red. Fruit wines and " wine mixers " are a different

thing, but eesh, how gauche they are anyway!!! :-)

> So If there are no symptoms per

>se, what is this feeling I get on my right side that goes through to

>the back (right about where my waist is and right below the ribs).

>When I eat something that I am sensitive to... there is no pain but a

>very uncomfortable feeling like something is there like a tumor

>growing. When I eat okay the feeling is not there.

Well, my symptom is that I get cold all over, and sometimes my skin starts

itching.

That isn't really the IgA reaction though ... the cold, for me, is the cortisol

(I think)

stress reaction (a side effect), and the skin itching is from dermatitis

herpetiformis.

I get reflux from it too, and heartburn, and feel overly full ... so I guess it

may

be semantics, but most of the " side effects " get less or go away with

various products or wine, for me. And some people get no symptoms at all.

So I'm saying that the " reaction " that causes the body to produce a lot of IgA

to counteract the gluten isn't necessarily " feelable " ... but the other related

effects (like, the fact your food isn't digesting, or your sphincter isn't

closing

at the right time, or your body produces cortisol in a stress reaction) might

cause a lot of pain and discomfort.

-- Heidi Jean

[Guest guest]

heidi wrote:

> Actually MSG does NOT have to be on the label, if it

> is a sub-ingredient of an ingredient. This is partially because

> " natural " MSG is in lots of things, but they use it

> as a way to keep MSG off the label. I don't react to

> MSG much myself, but some folks do and I've heard

> the discussions.

>

> -- Heidi Jean

Del Wrote:

Didn't realize that. Thanks for telling me. So how do you tell if it

is in there or not?

Del

[Guest guest]

>Del Wrote:

>Didn't realize that. Thanks for telling me. So how do you tell if it

>is in there or not?

>

>Del

I don't know that it is possible to tell! There may be sites like the ones

for celiac where people research it.

Also, my MSG sensitive person reacts strongly to meat cooked

in vinegar, which apparently creates MSG (or something close to it).

I don't cook with anything that sets her off, but I'm not sure

exactly WHY she has the reaction she does.

-- Heidi Jean

[Guest guest]

>

> heidi wrote:

> > Actually MSG does NOT have to be on the label,>

> Del Wrote:

> Didn't realize that. Thanks for telling me. So how do you tell if it

> is in there or not?

There is some info on MSG here : -)

http://www.nutrition4health.org/NOHAnews/NNS96DangerTasteEnhancers.htm

http://www.truthinlabeling.org/

http://www.westonaprice.org/modernfood/msg.html

http://www.price-pottenger.org/Articles/MSG.htm

http://users.westnet.gr/~aesclep/msgbasic.htm

http://www.holisticmed.com/msg/

http://www.naturodoc.com/library/nutrition/MSG.htm

http://www.nomsg.com/sourcespf.html

http://www.kefir.net/spray/holdmsg.htm

http://www.msgtruth.org/

http://www.becomehealthynow.com/article/dirty/32/

http://www.rense.com/general52/msg.htm

Relief of fibromyalgia symptoms following discontinuation of dietary

excitotoxins.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=1\

1408989 & dopt=Abstract

Behavioral and endocrinological effects of single injections of monosodium

glutamate in the mouse.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?holding=npg & cmd=Retrieve & db=PubMed\

& list_uids=3785512 & dopt=Abstract

The neurotoxic effect of monosodium glutamate (MSG) on the retinal ganglion

cells of the albino rat.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=2\

980121 & dopt=Abstract

Regards, Bruce

[Guest guest]

Thanks, Del. Glad you're getting such good success with him. My doc is

Dr. Mac in Woodstock, Virginia, in case anyone on this

list is looking for a good chiropractor who does CRA/kinesiology in

this area. I highly recommend him. He also recommends the NT way of

eating, and is currently recommending The Maker's Diet to his

patients.

~ Fern

Re: food sensitivities and gluten intolerance

> Fern wrote:

> > Del, what's his name, if you don't mind saying?

> >

> > ~ Fern

>

>

>

> I don't mind at all. His name is Dr. G. Trybus, DC in

> Springfield Mo.

>

> Del