I am so thankful for the many resources out there that have helped me in this journey. Recently, a few readers have contacted me asking for my interpretation of enzyme levels for themselves or others. Somewhere in the blog archives I think I addressed this, but I will explain my perspective on the issue to be clear.
I am not a scientist or a doctor. However, since my family has personally found success in modifying our diet with a primary focus on individual symptoms rather than enzyme levels, I am encouraging my audience to do the same. Yes, enzyme levels may indicate overall tolerance levels, but it seems each person has many other factors aside from digestive enzymes that can play a part. The goal is to reduce digestive stress, strengthen the digestive process by minimizing toxins and processed foods and including support-based supplements, and to monitor each person for symptoms.
Here is a look back to how the current challenge in our CSID journey began.
May 2013: Parker, age 9 had been suffering from severe eczema since December despite the modified diet I had created (see A Place to Start without Sugar or Starch). Unknown factors surfaced at this time including a lack of Parker taking his digestive supplements with cafeteria-based school lunches. I took Parker to the doctor for the 4th or 5th time and requested an allergy panel to determine if he was reacting to additional foods. The allergy panel came back showing he was now allergic to MILK, WHEAT, EGG WHITES, SHRIMP, COCKROACHES, CEDAR and GRASS POLLEN, CAT and DOG HAIR and DANDER, and PENICILLIN. A previous allergy test when he was six had come back negative for allergies to all of these so this was a new development.
My whole approach had to change. Not only did I need to now eliminate several more foods (milk and eggs had been a staple in his diet up to this point), I also had to find ways to bring healing to his body. Over the years I had learned about conditions such as “leaky gut” that could cause temporary food allergies as well as autoimmune conditions. Not one to simply cover-up symptoms, I was determined to bring my son–once again–into a state of health and well-being by getting to the root of the cause.
REVIEW 2013 POSTS for details on the process and how I ultimately found the best combination for healing Parker’s condition. Time alone was a major factor, but I want to encourage anyone if they stay the course, and keep trying various means, there is hope of healing in the end!
Over the past couple of months, Parker’s symptoms have remained under control event though I have made some exceptions and compromises to his once strict diet. To give hope, I want to summarize his current diet, but please know that EACH PERSON IS DIFFERENT. There are too many factors involved to know these particular foods can all be okay for your individual case. However, know that it is possible to expand the diet once symptoms are under control and methods for curbing mild outbreaks or digestive distress are at hand.
In a typical week, Parker’s normal diet currently includes one of the following for each meal:
- My homemade NUT CEREAL (raw almonds, cashews, pecans, walnuts plus dates, raw unsweetened coconut, spoonful of honey and cinnamon, and coconut oil pulsed in food processor until it looks like granola) with unsweetened almond milk.
- Nature’s Path Organic PUMPKIN FLAX GRANOLA with unsweetened almond milk plus VITAL-ZYMES.
- APPLEGATE FARMS NATURAL SUNDAY BACON, white sweet potato peeled, shredded, and fried in bacon fat, omelet-style eggs yolks with a drizzle of pure maple syrup PLUS vital-zymes
- SMOOTHIE with frozen blueberries, banana, whole-fat coconut milk (organic Thai Kitchen in a can), half avocado and a handful of greens such as kale or spinach.
- Occasionally Van’s Gluten-Free pancake or waffles. (NOTE: No more than 2x per week or he begins to show symptoms.)
- Minimum of 3 non-starchy vegetables (cucumber, spinach, carrots, bell pepper, avocado, tomato)
- 1 semi-sweet fruit (fruit leather, strawberries, applesauce, pear, apple or grape juice)
- 1 starch substitute (Schar gluten-free classic rolls, brown rice tortilla, left-over brown rice pasta)
- Nuts in either a snack-bar form or loose. (Almonds, cashews, walnuts)
- Occasional exception of organic peanut butter for use with celery or apple slices.
- Sweet Potato chips, Veggie Sticks
- APPLEGATE farms deli meats either loose or in a sandwich roll or wrap. Salami, roasted turkey and roast beef are his favorite. He uses mashed avocado as a “mayonnaise substitute”. I am trying to get him to try mustard, but he won’t.
- Left-over chicken, hamburgers, steak, etc. from previous nights dinner with tossed salad and lemon juice dressing.
- Wild canned salmon, trout, or tuna with only water or oil (no soy or broth.)
- Variety of baked or cooked chicken, turkey breast, salmon, sirloin beef burgers, Applegate farms beef hot dogs, pork, ground turkey or grass fed beef.
- Rice pasta, baked or fried (in olive oil or meat fat) potatoes (white sweet, white regular, red), brown rice or no starch.
- steamed non-starchy vegetables–green beans, broccoli, carrots, cauliflower, winter or summer squash
- fresh tossed salad with leafy greens, lettuce and a variety of other vegetables