This is topic soy intolerance /allergy- anyone familiar? in forum Medical Questions at LymeNet Flash.


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Posted by Amelia (Member # 17677) on :
 
Hi Everyone:

I had made soy tapioca today and ate the whole dish-

I am going gluten free and had no protein so


I figured- what the heck. It was made with 3

cups of soy and some tapioca- all organic.

I had the worst stomach pain, nausea that I have

had in some time. I never eat more than a cup

of soy at a time and boy, I am not sure-

but I think I might have a hard time with soy

protein- I have trouble with milk and have

since I was a newborn. Anyone had a soy

allergy or intolerance- just trying to

figure this out! Thanks a ton!
 

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Posted by Lymetoo (Member # 743) on :
 
Many who are gluten intolerant are also soy and casein intolerant.

www.dogtorj.com

Look on the left hand side of the page and click on "Gluten intolerance in Dogs and Cats"

Then when that comes up, look for the 3rd link down... "The Battle of Helm's Deep."

VERY important article on how gluten affects us in our guts. It also talks about soy, casein, and corn intolerance.
 

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Posted by massman (Member # 18116) on :
 
Soy is a very common allergen.

Now the bad news - most soy is UNDIGESTABLE.
It...is...NOT a food.

If it is not fermented it is physically impossible to digest it. Protein chains are too long.

Advertisers think we should bow down to it.
Apparently they know little about nutrition.

No wonder your belly hurts !
 

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Posted by Amelia (Member # 17677) on :
 
Thank you both. It has been a rude awakening for

me of late. Here I thought, I had made the changes

for dairy and egg allergies - felt and feel

immensely better off gluten. I was reading on Milk

soy protein intolerance and it seems that was

spot on. Truly, I need to come here first before

I do a ton of research.

Very interesting about soy being undigestable-

I think my doc thought the gluten may have been

causing me to have low protein levels -- now I am

starting to wonder if it was due in part to

not being able to digest soy protein. Goodness.

Thank you EVER so much!
 

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Posted by Amelia (Member # 17677) on :
 
I am astounded by my own ignorance. Dr. J is a wealth of information...

KNOWLEDGE is power... I can't thank you enough. Looks

like corn is out for me too. Darn my wise body!

Thank you again-
 

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Posted by swachsler (Member # 18155) on :
 
Soy is a very common allergen. I have tons of food sensitivities and allergies due to MCS, so I know a lot about this, over many years of testing, rotation diets, etc.

There is great controversy over whether soy is a good food and a bad food -- i.e., digestible for the general public -- and you can find persuasive arguments on both sides.

But there's pretty convincing evidence it is only truly beneficial when fermented, as in miso or tempeh, and since fermentation is often problematic for allergic people, due to mold, that's an issue, too.

Here are some of the most common food allergy and sensitivity culprits:

Dairy/casein/lactose

Gluten (wheat, rye, spelt, barley, etc.)

Corn

Peanuts

All nuts (walnuts, coconut, etc.)

Soy

Eggs

Shellfish (shrimp, lobster, oysters, etc.)

Cheese, coffee, tea, vinegar, etc. (anything aged or fermented or containing mold)

This also applies to root vegetables and tubers; very often, things that come out of the ground (potatoes, yams, carrots, parsnips) are problematic for allergic people, esp. if mold allergy is a big problem.

Strawberries

Peaches

This is not an exhaustive list.

ALso, you can be allergic to anything. This includes not being allergic to something that's a common allergen (e.g., eggs) but being highly allergic to something that is usually well-tolerated (e.g., rice).

And, to add interest to the game, you can be allergic to something, and then after a year or two of avoidance, tolerate it again, whereas other things you can never tolerate, and others you can tolerate for a period and then become allergic again.

It's also important to pay attention to delayed reactions; they can be harder to nail down that immediate reactions, for obvious reasons.

Generally speaking, if you're going to "cheat" on your diet, allergy-wise, it is better to have a lot of something once and then not have it again for a long time, than it is to have a little bit frequently.

In other words, if you're going to splurge, better go whole-hog and then return to abstinence than try to get away with a little bit here and a little bit there.

Disclaimer: I'm not a doctor, just someone living with a variety of allergies and sensitivities for a decade-and-a-half....

AND **most of the comments, esp. re: splurging, etc., apply to food sensitivities, not TRUE allergies. If you have a true allergy, say peanuts cause anaphylaxis, you should not EVER cheat. That's life-threatening.**

Happy avoidance!
-Sharon

P.S. Tapioca is considered one of the lowest allergenic foods, so it's more likely the soy was the culprit than the tapioca.
 

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Posted by Jason21 (Member # 16393) on :
 
After I got LD, I became soy, dairy (casein), and MSG intolerant.
 

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Posted by Tish (Member # 18029) on :
 
I am allergic to gluten, soy, egg, casein, and recently corn and sorghum. I use almond and other nut flours (pecan & walnut mainly) that I make from whole nuts in a food processor for baking. I have not had any problems so far with these. Nut flours make pretty good cookies without egg.

You can also make milk substitutes from nuts and I make yogurts from nuts. I simply soak them for 8 to 24 hours, rinse them well, blend them until they are smooth, adding water to get the right consistency, and then adding the starter. I use probiotic pills broken up and stirred in instead of yogurt starter. I then put it in a warm place for about 24 hours. I grow my own probiotics .

tish
 

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Posted by Lymetoo (Member # 743) on :
 

quote:

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Originally posted by Amelia:
I am astounded by my own ignorance. Dr. J is a wealth of information...

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Are you talking about the link I gave you?? That dr is amazing. I thought the article was amazing as well!
 

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Posted by massman (Member # 18116) on :
 
From above:
"There is great controversy over whether soy is a good food and a bad food -- i.e., digestible for the general public -- and you can find persuasive arguments on both sides."

Unfermrnted soy is physically undigestable by humans. Amino acids are short specific parts of protein. Our bodies break proteins down into 2 to 3 amino acid chains.

Unfermented soy is a chain with over 600 amino acids. Human bodies CANNOT break it down to the 2 or 3 chain aminos we can digest.

This is pure chemistry. Not theory, not opinion. Basic chem. Not sure why there is a problem "swallowing" this
 

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Posted by Marz (Member # 3446) on :
 
Does anyone know if soy lecithin would cause same problems as plain soy?

I found some wonderful gluten free pretzels only to discover when I read the label that they have soy lecithin in them. They taste so good they melt in your mouth.

I've known soy is bad for me for a long time. It makes my joints ache.
 

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Posted by canefan17 (Member # 22149) on :
 
Bump

So Miso Soup would be digestible? Same with tofu?

I make a miso soup and add tofu to it. : )
 

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