Re: arabinose and arsenic questions

[Guest guest]

Hi Sierra,

I would suggest you search the low oxalate group run by Owens. She

has some

interesting theories about the connection between high arabinose numbers and

oxalates

(that high arabinose doesn't necessarily mean a yeast problem but rather an

oxalate

problem). What were the oxalate numbers on your OATs? Even if they weren't

high, you still

could be looking at an oxalate problem. What kind of foods do you eat?

[Guest guest]

Thanks , I was afraid of this! His oxalic acid numbers were very

high (58.76, with the normal range being 0-37). At first I thought

this was another sign of yeast (as I read somewhere that yeast can

produce oxalates, I think), but then we got the C and S results

showing no yeast. I will definitely look into oxalates more. My

instinct here is that this is all about his digestion being off and

not digesting things well.

We eat GF/CF and have been off of soy and corn for awhile (I was

testing to see if he was sensitive and he doesn't seem to be, but I

haven't really added them back in yet). I added legumes back in, they

seem fine. Ds won't eat most veggies. I just had the thought last

week that he is having trouble with high oxalate foods when I tried

giving him homemade soy ice cream that was very chocolatey and he

reacted. We eat lots of rice, potatoes, chicken, fish, and he loves

green salad. We eat very little fruit because my other ds is very

sensitive to phenols (but ASD ds gets juice in order to give him his

supps and enzymes). We also eat no refined sugar, but do eat honey,

maple syrup, and xylitol.

I have been thinking of going SCD for awhile because we are very

carb-dependent around here. At my house, we pretty much all eat the

same food. If we don't eat dairy or gluten or fruit or veggies, I'm

worried what taking grains out will do. Dh hates eating meat, and the

kids aren't crazy about it. They don't like beans (except for ASD ds

likes hummus). Sigh...

-Sierra

>

> Hi Sierra,

> I would suggest you search the low oxalate group run by

Owens. She has some

> interesting theories about the connection between high arabinose

numbers and oxalates

> (that high arabinose doesn't necessarily mean a yeast problem but

rather an oxalate

> problem). What were the oxalate numbers on your OATs? Even if they

weren't high, you still

> could be looking at an oxalate problem. What kind of foods do you

eat?

>

>

>