posted
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.
Posts: 223 | From Western Mass. | Registered: Nov 2008
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posted
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
Posts: 31 | From TX | Registered: Nov 2008
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quote:Originally posted by Amelia: I am astounded by my own ignorance. Dr. J is a wealth of information...
Are you talking about the link I gave you?? That dr is amazing. I thought the article was amazing as well!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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massman
Unregistered
posted
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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Marz
Frequent Contributor (1K+ posts)
Member # 3446
posted
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.
Posts: 1302 | From USA | Registered: Dec 2002
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canefan17
Frequent Contributor (5K+ posts)
Member # 22149
posted
Bump
So Miso Soup would be digestible? Same with tofu?
I make a miso soup and add tofu to it. : )
Posts: 5394 | From Houston, Tx | Registered: Aug 2009
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