I've been patiently waiting to continue sharing my allergy journey, although mostly impatiently waiting for there to be a break in the case. It's taken a few months, but I feel like things are finally turning around...sorta.
You may have read in previous posts (here, here, and here) that I've had to undergo allergy testing to try to hone in on the cause of new symptoms. Things ranging from migraines like I've dealt with for the past two years, to digestive issues, to cystic acne, to constantly feeling full without eating much all day. It's been a frustrating past few months to say the least. The first 115 food allergy test showed 39 food sensitivities. After mentally and emotionally processing, I came to realize that was what my diet looked like the month leading up to the test. These were 39 foods and spices I have almost every single day. But still, add that list to gluten-free, vegan, soy free, and peanut free, and really...what's left?
Of course, I wasn't going down without a fight, so almost a month after the first blood panel, I went to an allergy specialist who would perform a scratch test. While I was waiting for those results, I went to another office for 200+ food sensitivity blood test. A few weeks later, the scratch test showed (in addition to being allergic to every tree, bush, flower, and living thing in Arizona), my only food offenders were onion, peas, sesame seeds, and shellfish. Random! But okay. Took those out of my diet. And here's where things got interesting. When the second blood panel came back, it showed over 45 food sensitivities, most of which were different than the first. And the crazy thing is, these "sensitivities" were pretty much just the foods I was eating leading up to it. In fact, since I've been keeping a detailed food journal since the first test, it was almost exactly what I'd been eating that month. It was 45 foods, less the 39 that I had taken out of my diet to try to relieve my symptoms after the first test.
Have you figured it out yet? ;)
Thanks to my highly brilliant roommate, I was already clued into a condition known as "Leaky Gut Syndrome." In plain English, this is when the lining of your intestines don't work how they're supposed to. Instead of holding all the undigested food particles in, they let some seep out into your bloodstream. When this happens, your body builds up antibodies and tries to defend itself against the foreign "invaders" that are those foods that sneak through. This is why you should never rely on iGg allergy tests to determine your real food allergies. (I have to add that this discovery was not made by a doctor... the more time goes on, the more allergic and intolerant I am becoming to doctor's offices.)
With this discovery I've begun a new healing journey. As most medical professionals do not recognize LGS as a diagnosis, I'll be going at this alone. As you may have seen on Instagram (here) earlier this week, the first thing in the works is a 4-day food rotation plan. For anyone dealing with something similar, I highly recommend the same thing. You can expect a gluten-free, soy-free, and vegan rotation chart, complete with meal plans in the next few weeks. I'm excited!!!
More on this journey as it develops!
And about this recipe: You're not going to believe how easy this dressing is to make, yet packed with flavor. Pairs nicely with all the juicy summer fruits in season right now! (From the salad in the pictures, I used purple and orange carrots, cucumber, cantaloupe, pineapple, and flax seeds.) I'd recommend strawberries, too! It's silky smooth, creamy, and delightfully tangy....everything you ever need from a dressing. Plus, you can literally drown your meal in it and still only be looking at around 100 calories. Life is good. :)
Prep time: >5 minutes
Total time: 5-8 minutes
Serving Size: 1/3-1/2 c.+
Don't be afraid to change things up when you use this dressing...you're not restricted to salads! Goes great on brown rice pasta, quinoa, and stir frys, also. Happy dining!