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The problem with Gluten is it doesn't get broken down. Actually, it's fairly common knowledge Gluten triggers the Autoimmune Disease known as Diabetes (among 400+ other chronic diseases). In those that are allergic to gluten of course. You can check out the Diabetes part at FDA.gov/Celiac Disease.
The 2 most common immune responses are immediate (rare) and delayed response (highly common). Experts estimate 85% of the population has that type of response. I know they are off by 15%. Delayed response time ranges from 1 hr to 4 days. Try figuring that allergen out. I can.
In labs, they use Floride as a preservative because it prevents your blood from cloting for testing. They don't use water for that purpose. Think about it.
Words I live by... for every action, there is an equal and opposite reaction.
I understand where are you coming from.
If I'm correct, you're suggesting what is referred to as an "Elimination diet". Although takes time, this method is one of the best successes I've had to combat acne. One of its difficulties is observing how much time it takes for a certain trigger food to give a response/reaction.
In my case, I did it for about 1 year to reach a conclusion.
Each food or food category varies, but here's a list to give you a feeling on what I discovered:
1. Highly sensitivity/fast reaction (within 24 hours): High insulin levels (whatever the cause), whole carbohydrates, whole grains, nuts, legumes and seeds, Lactose.
2. Moderate sensitivity/normal reaction (24-72 hours): Soy products.
3. Low sensitivity/slow or no reaction: Cheese, refined carbohydrates, sugar.
As you can see, I have no serious problems with casein (a common allergen), compared to lactose. The only protein I'm positive it creates acne for me is soy. This made me realize that it is not a particular food itself that triggers acne, but rather an ingredient/component of that food.
From this pattern I found that about 90-95% for the cause of acne is carbohydrate-related. And also shows that acne is really different in the cause but universal in the mechanism it occurs: It is triggered by one or more component of what you ingest.
without testing, eliminating is the way to go. These, however, are not random guesses. I am able to do this from the testing of clients. A profile quickly developed from it.
Casein may not be your allergen and lactose may not be either. There are 29 proteins in milk. Wheat has over 3400 proteins. The testing I have doesn't distinguish between proteins except for casein.
ps... can you figure out how all my clients test positive for goat milk having never even consumed it? A hint, it's not a false positive.
I understand where are you coming from.
If I'm correct, you're suggesting what is referred to as an "Elimination diet". Although takes time, this method is one of the best successes I've had to combat acne. One of its difficulties is observing how much time it takes for a certain trigger food to give a response/reaction.
In my case, I did it for about 1 year to reach a conclusion.
Each food or food category varies, but here's a list to give you a feeling on what I discovered:
1. Highly sensitivity/fast reaction (within 24 hours): High insulin levels (whatever the cause), whole carbohydrates, whole grains, nuts, legumes and seeds, Lactose.
2. Moderate sensitivity/normal reaction (24-72 hours): Soy products.
3. Low sensitivity/slow or no reaction: Cheese, refined carbohydrates, sugar.
As you can see, I have no serious problems with casein (a common allergen), compared to lactose. The only protein I'm positive it creates acne for me is soy. This made me realize that it is not a particular food itself that triggers acne, but rather an ingredient/component of that food.
From this pattern I found that about 90-95% for the cause of acne is carbohydrate-related. And also shows that acne is really different in the cause but universal in the mechanism it occurs: It is triggered by one or more component of what you ingest.
without testing, eliminating is the way to go. These, however, are not random guesses. I am able to do this from the testing of clients. A profile quickly developed from it.
Casein may not be your allergen and lactose may not be either. There are 29 proteins in milk. Wheat has over 3400 proteins. The testing I have doesn't distinguish between proteins except for casein.
ps... can you figure out how all my clients test positive for goat milk having never even consumed it? A hint, it's not a false positive.
I'm not criticizing the testing you are doing. What I'm saying is that the triggers are the food's main components (protein, carbs or fat) rather than the food as a whole.
For example, I know I'm not sensitive to casein/milk proteins because I can safely eat any type of cheese (which is a sea of proteins) with minimal or no reaction, as long as it has less than 1g/100g lactose.
On the other hand, consuming milk (high lactose content) is a guaranteed next day breakout.
Another example is sesame. I'm sensitive to sesame seeds (protein) since I was little, but I can safely consume sesame seed oil (Fat/lipid).
I'm curious: What is the method/device/mechanism you use for testing clients?
I didn't think you were questioning me. I was merely explaining that what I am doing here is based off of my research done through high quality testing (actually the best available testing to date).
It doesn't matter what your reaction to milk is, you're still allergic to it. Everyone has different levels of antibodies to milk or any allergen for that matter.
The testing I do tests proteins and the amount of antibodies you have to that food. The tests are what separate me from everyone else. Also my ability to understand them. Research is moving quickly, I'm sure these tests won't be a secret for long. But I'm already prepared for that.