What’s surprising about your trigger foods and diet?

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New Member

Date Joined Nov 2017
Total Posts : 13
   Posted 12/6/2017 11:25 PM (GMT -6)   
To control symptoms, this much I’ve already eliminated: chocolate, beer, wine, tomatoes, raw vegetables, spaghettti. Most snacks. Most desserts. Green salad and salad dressing. Lucky for me I’m not food obsessed. Lost a few pounds...now close to my ‘ideal’ weight. Boring but reliable.

Sleeping on a wedge pillow. Taking pentaprozole twice daily.

Keeping a food log and rating every meal on the degree of distress it causes. All of this seems to be working pretty good, so I don’t dread going to bed like I use to.

Most surprising food result: Hot sauce generally no effect. fresh pomegranate seeds from our tree have no adverse affect. I’m eating about 1/2 pomegrate’s worth every day. Was able to eat a jalapeño pork sandwich purchased from a food truck with no effect. Boy was that a surprise.

Curious about what you find most surprising about your trigger foods and diet?

Veteran Member

Date Joined Oct 2009
Total Posts : 5011
   Posted 12/7/2017 11:38 AM (GMT -6)   
Look up "Trigger Foods" and "Food Journal" in the search box at the top of the page.

There are loads of us on HW who have trigger foods, but they are often not the ones you read about in articles and blogs by people who don't actually research for their own symptoms.

I get stomach upset and tachycardia from my trigger foods, but can eat most of the foods you eliminated. Wine is fine if it's my own homemade without sulfites added. In fact sulfite the only chemical I have a regular problem with except a few medicines (most but not all of which have a sulfite component).

It's not about a whole meal but the individual foods, and even then it's more about the ingredients in the foods. So it may not be the hamburger but the condiments.

My sulfite intolerance is not the only thing that can trigger GI events and heart problems. Others note salicylates, MSG, or other things, often additives.

The Food journal was the idea from my allergist nearly 10 years ago.
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