Re: beyondhom Re: rubric help & thoughts needed

On Apr 13, 2012, at 1:01 AM, Liz Brynin wrote:
> 
> Yes - as with everything, individualisation is the key!

Yes indeed. It's work. The lazy allopathic one-size-fits-all, is a killer. 

> And how interesting that a diabetic (and I guess everyone, but we don't notice it) reacts differently blood sugar-wise, to different foods, never mind their glycaemic index.

I first noticed it when I ate breaded fish, and even one small piece sent my glucose sky rocketing out of al proportion.  Initially I took insulin - and sugar kept goinup - so I took more insulin - and that also did not help - so i went home and ate an egg - and CRASH! I was hypo and needed five candybars in a row.
The  it bounced too high....
you get the picture.

The problem - wheat.
I'm gluten sensitive at only 5ppm.

>  Your story about mango is interesting

Yes that was the opposite response.
I grew up eating mango (South Africa) and in fact "Bango" was my first word, I am told, to the disgust of parents who no doubt expected mommy or daddy as first word. I can make my sugar go up somewhat by eating three mangoes:-) But really, one is fine.
Now if I eat a sulfited dried mango - THEN my glucose goes  up as "expected" for a diabetic - I am sulfite sensitive. 

If I avoid all my food sensitivites, my average glucose is defnitely lower.

> - and makes me thing about my own food sensitivities. I am sensitive (don't like to use the word allergy, as it's not life-threatening) to many foods. Apart from the usual wheat (which I can eat from time to time)

I suggest NOT eating it if you have any sensitivity. In senstivie folks it tends to gradually wear down intestinal villi tiill the absorption of foods is compromised to the extent that many more foods become  problematic as the  gut gets leaky and inefficient at digestion, and more and more sensitive/picky.

> I don't do well at all on dairy (goat and sheep is fine) plus a host of other individual idiosyncrasies such as rice, onions, apples, quinoa, ginger, chicken, pumpkin seed, cashew nuts, red beans etc etc.

Any chance you have an oddball blood type including a B?
Most of my own sensitivities to food are quite predicatabel as likely to be prolematic/beneficial with my blood type.
Sometiems the predictions are way off - but they are about 80% right - and helped me get a "good"  list togetehr faster.

> When I did my food exclusion diet to work out exactly what was giving me all the indigestion and IBS, the friend who put me onto it (she's a clinical ecologist) suggested I try and rotate foods on a four-day cycle. Well, quite hard to do if you have to eat out every day and want to have a big salad for lunch!

I do lunch out daily too, am also part Irish (25% - my gran's form there), also grew up in Africa :-)

> She also suggested I try more tropical fruits rather than just apples etc. But I discovered I can't do passion fruit (they burn my oesophagus terribly, like pumpkin seeds) nor custard apple.

I'm opposite. Passon fruit and mango settle my insides, as does custard - but not apple, tomato or potato.
for me I suspect the potato issue is due to Irish potato famine and rotten potato back then. The MM on potato suggests a connection:-)  I'm good with sweet potato.

> So I guess individual blood sugar reactions to certain foods must be part of the same idiosyncratic response.

And/or blood type antigen interactionswith food - or innate constitutional type issues or a com bination.

>  In fact, it would be interesting to take your pulse before and after eating mango. If it speeds up, it's a sure sign of food allergy/sensitivity, even if the reaction, whatever form it takes, doesn't come on straightaway.

Very good to know!
Mango calms me, passion fruit and guava and shrimp are best freinds-  many foods do not make me feel good. Having cushings syndrome my physiological responses are MUCH amplified over the usual ones. Extremely so.
My problem is not so much figuring my sensitivities - they yell at me in no uncertain terms - but avoiding them - esp when eating out.
For example mashed potato can have *soy* oil; potato chips deep fried in same oil as breaded (gluten) something or other, gluten is in shampoo and hand cream and lipstick and many wines, rotisserie chicken sprinkled with seasoning where *sorbitol* is first ingredient, medications with sorbitol or gluten or purple dye inside a white tablet. Sulfited red wine or swimming pools. Soy has too many names, is in supplements etc. Some days it feels like living in a minefield :-) 

Namaste,
    Irene
-- 
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."