Re: cooking food and some triggers

[Guest guest]

Matija,

You have been very successful in keeping your rosacea pale with cooking

vegetables.

Have you noticed worsening with red meat or any poultry or fish (lean cold

water ocean)

The list of triggers I hopelessly lost has broad leaf beans - I never figured

out what they are. Have you tried cooked sprouts - any reaction. Brussel

sprouts.

My redness went out of control with added veggies like chard, collard greens,

mustard greens,etc. Equally bad. Is bok choy as in the onion family ok with

you?

Anybody who reacts to eggs tried just whites? Does it make a difference?

Thanks

[Guest guest]

,

Yes, I'm still successful with using the vegetables in helping to

keep my face pale. If I go a few days without my vegetable soup, my

face does look blotchier. I've read a study on the elderly which

determined that those who ate the most vegetables/fruits had the

least amount of UV skin damage. Maybe that's why it's working. Also,

I've read that red/purple cabbage has the same inflammation-reducing

phytochemicals which grapeseed extract has. I do put red/purple

cabbage in my soup from time to time and it does seem to do the

trick. The taste is a bit bitter, though. I don't have any problems

with brussel sprouts or other cruciferous veggies. I don't like the

taste of swiss chard at all, so I don't know if that would make my

skin worse or not.

Yes, I do eat beef and poultry and don't notice any worsening. I

don't like fish that much. I did watch Dr. Perricone's

Wrinkle Cure special on our local PBS station over the weekend. He

claims that sugar, simple carbs, and high glycemic foods can cause

inflammation in skin. The way to reduce that inflammation is to eat

fat with each meal (preferably olive oil or nuts), some protein and

veggies or fruit. He claims that the EFA in salmon is great at

reducing inflammation.

He did inspire me to buy some salmon and I've eaten it twice this

week so far. (I believe salmon is a cold-water fish. Please correct

me if I'm wrong.) My skin seems to look nicer after I've eaten it,

but it's really too early to tell. I don't eat any other kind of

fish so I don't know if it would hurt or help.

If you want a listing of foods that can cause the body to create high

levels of histamine, the NRS has one. Here's there url:

http://www.rosacea.org

Take care,

Matija

> Matija,

>

> You have been very successful in keeping your rosacea pale with

cooking

> vegetables.

> Have you noticed worsening with red meat or any poultry or fish

(lean cold

> water ocean)

> The list of triggers I hopelessly lost has broad leaf beans - I

never figured

> out what they are. Have you tried cooked sprouts - any reaction.

Brussel

> sprouts.

> My redness went out of control with added veggies like chard,

collard greens,

> mustard greens,etc. Equally bad. Is bok choy as in the onion

family ok with

> you?

> Anybody who reacts to eggs tried just whites? Does it make a

difference?

> Thanks

>

[Guest guest]

,

Yes, I'm still successful with using the vegetables in helping to

keep my face pale. If I go a few days without my vegetable soup, my

face does look blotchier. I've read a study on the elderly which

determined that those who ate the most vegetables/fruits had the

least amount of UV skin damage. Maybe that's why it's working. Also,

I've read that red/purple cabbage has the same inflammation-reducing

phytochemicals which grapeseed extract has. I do put red/purple

cabbage in my soup from time to time and it does seem to do the

trick. The taste is a bit bitter, though. I don't have any problems

with brussel sprouts or other cruciferous veggies. I don't like the

taste of swiss chard at all, so I don't know if that would make my

skin worse or not.

Yes, I do eat beef and poultry and don't notice any worsening. I

don't like fish that much. I did watch Dr. Perricone's

Wrinkle Cure special on our local PBS station over the weekend. He

claims that sugar, simple carbs, and high glycemic foods can cause

inflammation in skin. The way to reduce that inflammation is to eat

fat with each meal (preferably olive oil or nuts), some protein and

veggies or fruit. He claims that the EFA in salmon is great at

reducing inflammation.

He did inspire me to buy some salmon and I've eaten it twice this

week so far. (I believe salmon is a cold-water fish. Please correct

me if I'm wrong.) My skin seems to look nicer after I've eaten it,

but it's really too early to tell. I don't eat any other kind of

fish so I don't know if it would hurt or help.

If you want a listing of foods that can cause the body to create high

levels of histamine, the NRS has one. Here's there url:

http://www.rosacea.org

Take care,

Matija

> Matija,

>

> You have been very successful in keeping your rosacea pale with

cooking

> vegetables.

> Have you noticed worsening with red meat or any poultry or fish

(lean cold

> water ocean)

> The list of triggers I hopelessly lost has broad leaf beans - I

never figured

> out what they are. Have you tried cooked sprouts - any reaction.

Brussel

> sprouts.

> My redness went out of control with added veggies like chard,

collard greens,

> mustard greens,etc. Equally bad. Is bok choy as in the onion

family ok with

> you?

> Anybody who reacts to eggs tried just whites? Does it make a

difference?

> Thanks

>

[Guest guest]

,

Yes, I'm still successful with using the vegetables in helping to

keep my face pale. If I go a few days without my vegetable soup, my

face does look blotchier. I've read a study on the elderly which

determined that those who ate the most vegetables/fruits had the

least amount of UV skin damage. Maybe that's why it's working. Also,

I've read that red/purple cabbage has the same inflammation-reducing

phytochemicals which grapeseed extract has. I do put red/purple

cabbage in my soup from time to time and it does seem to do the

trick. The taste is a bit bitter, though. I don't have any problems

with brussel sprouts or other cruciferous veggies. I don't like the

taste of swiss chard at all, so I don't know if that would make my

skin worse or not.

Yes, I do eat beef and poultry and don't notice any worsening. I

don't like fish that much. I did watch Dr. Perricone's

Wrinkle Cure special on our local PBS station over the weekend. He

claims that sugar, simple carbs, and high glycemic foods can cause

inflammation in skin. The way to reduce that inflammation is to eat

fat with each meal (preferably olive oil or nuts), some protein and

veggies or fruit. He claims that the EFA in salmon is great at

reducing inflammation.

He did inspire me to buy some salmon and I've eaten it twice this

week so far. (I believe salmon is a cold-water fish. Please correct

me if I'm wrong.) My skin seems to look nicer after I've eaten it,

but it's really too early to tell. I don't eat any other kind of

fish so I don't know if it would hurt or help.

If you want a listing of foods that can cause the body to create high

levels of histamine, the NRS has one. Here's there url:

http://www.rosacea.org

Take care,

Matija

> Matija,

>

> You have been very successful in keeping your rosacea pale with

cooking

> vegetables.

> Have you noticed worsening with red meat or any poultry or fish

(lean cold

> water ocean)

> The list of triggers I hopelessly lost has broad leaf beans - I

never figured

> out what they are. Have you tried cooked sprouts - any reaction.

Brussel

> sprouts.

> My redness went out of control with added veggies like chard,

collard greens,

> mustard greens,etc. Equally bad. Is bok choy as in the onion

family ok with

> you?

> Anybody who reacts to eggs tried just whites? Does it make a

difference?

> Thanks

>