Overcooking food - losing nutrients? high leukocyte count?

[Guest guest]

Hello,

I have been cooking my veggies/fruits for about 45 min to an hour because I had

to start adding higher quantities due to extreme fatigue. My eyes wouldn't

focus, hard to move, or think, etc. I also added an iron suppliment back in when

I started upping my servings/day of carbs. I started feeling better, also

getting better from a flair.

Just did some blood work, and iron levels (except ferretin) are normal. Ferretin

is still low - makes sense if I am still recovering from very extreme anemia (up

from 1/2 hemoglobin I was supposed to have).

My leukocyte count was also still elevated. I just started watching the Food

Matters movie recommended by someone (sorry can't remember who!) a day or so

ago, and they mentioned that when you cook over half your food - not sure if

that is just veggies of meat too! - your body treats the incoming food as an

invasive substance and produces leukocyte white blood cells to attack it.

My thoughts are: am I cooking my food for too long? Will I lose more nutrition

by cooking longer? I still consume the juice/water left over by cooking it down

into the food again. Also, I am avoiding bananas and other high-carb carbs

because I had thrush, and I think I have had candidaitis for at least a few

years pretty severely, though no one would diagnose it. So my raw foods are

limited to avocado at this point.

Do others experienced elevated leukocyte counts on the diet? If so, do they

dwindle on their own after the body starts healing, or does it take the

re-introduction of raw foods later on before they go down?

Thanks everyone! All pieces to the puzzle....

Kat

27

dx UC June 2009

SCD Feb 2010

prednisone 5mg/day, rhodiola rosea, iron and other supplements

[Guest guest]

Hello,

I have been cooking my veggies/fruits for about 45 min to an hour because I had

to start adding higher quantities due to extreme fatigue. My eyes wouldn't

focus, hard to move, or think, etc. I also added an iron suppliment back in when

I started upping my servings/day of carbs. I started feeling better, also

getting better from a flair.

Just did some blood work, and iron levels (except ferretin) are normal. Ferretin

is still low - makes sense if I am still recovering from very extreme anemia (up

from 1/2 hemoglobin I was supposed to have).

My leukocyte count was also still elevated. I just started watching the Food

Matters movie recommended by someone (sorry can't remember who!) a day or so

ago, and they mentioned that when you cook over half your food - not sure if

that is just veggies of meat too! - your body treats the incoming food as an

invasive substance and produces leukocyte white blood cells to attack it.

My thoughts are: am I cooking my food for too long? Will I lose more nutrition

by cooking longer? I still consume the juice/water left over by cooking it down

into the food again. Also, I am avoiding bananas and other high-carb carbs

because I had thrush, and I think I have had candidaitis for at least a few

years pretty severely, though no one would diagnose it. So my raw foods are

limited to avocado at this point.

Do others experienced elevated leukocyte counts on the diet? If so, do they

dwindle on their own after the body starts healing, or does it take the

re-introduction of raw foods later on before they go down?

Thanks everyone! All pieces to the puzzle....

Kat

27

dx UC June 2009

SCD Feb 2010

prednisone 5mg/day, rhodiola rosea, iron and other supplements

[Guest guest]

Your hemoglobin was .5?

With the cooked veggies, it depends on what you can tolerate. You can

still have the broth/stock with it until you can tolerate al dente or

raw. Everyone is different. You need time for healing to take place

so nothing hard, scratchy or rough in the beginning. Peeled, seeded

and cooked.

Freeda vitamins have SCD legal multi-vitamins at DigestiveWellness.com

and other SCD shops like Lucy's and Chalmers.

Debbie 40 cd

> Hello,

>

> I have been cooking my veggies/fruits for about 45 min to an hour because I

> had to start adding higher quantities due to extreme fatigue. My eyes

> wouldn't focus, hard to move, or think, etc. I also added an iron suppliment

> back in when I started upping my servings/day of carbs. I started feeling

> better, also getting better from a flair.

>

> Just did some blood work, and iron levels (except ferretin) are normal.

> Ferretin is still low - makes sense if I am still recovering from very

> extreme anemia (up from 1/2 hemoglobin I was supposed to have).

>

> My leukocyte count was also still elevated. I just started watching the Food

> Matters movie recommended by someone (sorry can't remember who!) a day or so

> ago, and they mentioned that when you cook over half your food - not sure if

> that is just veggies of meat too! - your body treats the incoming food as an

> invasive substance and produces leukocyte white blood cells to attack it.

>

> My thoughts are: am I cooking my food for too long? Will I lose more

> nutrition by cooking longer? I still consume the juice/water left over by

> cooking it down into the food again. Also, I am avoiding bananas and other

> high-carb carbs because I had thrush, and I think I have had candidaitis for

> at least a few years pretty severely, though no one would diagnose it. So my

> raw foods are limited to avocado at this point.

>

> Do others experienced elevated leukocyte counts on the diet? If so, do they

> dwindle on their own after the body starts healing, or does it take the

> re-introduction of raw foods later on before they go down?

>

> Thanks everyone! All pieces to the puzzle....

>

> Kat

> 27

> dx UC June 2009

> SCD Feb 2010

> prednisone 5mg/day, rhodiola rosea, iron and other supplements

>

>

[Guest guest]

Your hemoglobin was .5?

With the cooked veggies, it depends on what you can tolerate. You can

still have the broth/stock with it until you can tolerate al dente or

raw. Everyone is different. You need time for healing to take place

so nothing hard, scratchy or rough in the beginning. Peeled, seeded

and cooked.

Freeda vitamins have SCD legal multi-vitamins at DigestiveWellness.com

and other SCD shops like Lucy's and Chalmers.

Debbie 40 cd

> Hello,

>

> I have been cooking my veggies/fruits for about 45 min to an hour because I

> had to start adding higher quantities due to extreme fatigue. My eyes

> wouldn't focus, hard to move, or think, etc. I also added an iron suppliment

> back in when I started upping my servings/day of carbs. I started feeling

> better, also getting better from a flair.

>

> Just did some blood work, and iron levels (except ferretin) are normal.

> Ferretin is still low - makes sense if I am still recovering from very

> extreme anemia (up from 1/2 hemoglobin I was supposed to have).

>

> My leukocyte count was also still elevated. I just started watching the Food

> Matters movie recommended by someone (sorry can't remember who!) a day or so

> ago, and they mentioned that when you cook over half your food - not sure if

> that is just veggies of meat too! - your body treats the incoming food as an

> invasive substance and produces leukocyte white blood cells to attack it.

>

> My thoughts are: am I cooking my food for too long? Will I lose more

> nutrition by cooking longer? I still consume the juice/water left over by

> cooking it down into the food again. Also, I am avoiding bananas and other

> high-carb carbs because I had thrush, and I think I have had candidaitis for

> at least a few years pretty severely, though no one would diagnose it. So my

> raw foods are limited to avocado at this point.

>

> Do others experienced elevated leukocyte counts on the diet? If so, do they

> dwindle on their own after the body starts healing, or does it take the

> re-introduction of raw foods later on before they go down?

>

> Thanks everyone! All pieces to the puzzle....

>

> Kat

> 27

> dx UC June 2009

> SCD Feb 2010

> prednisone 5mg/day, rhodiola rosea, iron and other supplements

>

>