- Nov 23, 2013
I’m truly sorry you have gone through all of that but I’m glad you’re starting to make headway. I’m doing low ‘a’ as well but I also have to be mindful of oxalate due to interstitial cystitis and vulvodynia. I only realized the connection after going low ‘a’ the first time in 2018 and inadvertently increasing my oxalate. That’s certainly not the case for everyone but figured I’d mention it just in case it might apply to you as well.Hi! I have some triggers, but it definitely developed with vitamin A overload. I had ZERO health issue before that, and now I have what seems to be an infinite number of them.
It was a very gradual process as I was not recognizing that I was hurting myself eating large quantities of liver, canned cod liver, eggs, dairy, carrots and other vegetables on a daily basis (the livers were several times a week, though, which is still a huge amount of vitamin A). I developed intolerance to cod liver first (I remember having massive tachycardia and a severe panic attach after having a single bite of sandwich with cod liver one morning, which lasted for an hour or so), then chicken/beef liver were out of my menu (started to get very fatigued and anxious after them), but I continued to eat eggs, dairy and lots of greens and carrots before my skin finally turned very yellow and docs started to ask if I had hepatitis (which I never had). By then I felt freezing cold every day with very low free T3 (did I say I also was a huge fan of raw bok choy, which is a potent goitrogen), had very sluggish bowel (having dolichosigma from birth only added fuel to the fire), terrible mood swings, anxiety and brain fog.
Luckily, people here helped me figure out that it was beta-carotene and vitamin A that were causing all that, and I stopped eating carrots, all greens, pumpkins, etc.
However, it seems that I may have a long road ahead of me.