CiggyTardust
Member
As a relative newcomer to Ray Peat's work, I have a question about hopefully fixing some dietary sensitivities. I will try to be as concise as possible and give some context:
I'm 35 years old. At 25 I had walking pneumonia and was over-prescribed antibiotics/steroids which wrecked my gut and caused pretty bad acid reflux and gastritis that I dealt with for years. Nearly a decade! I was prescribed PPIs briefly but dumped those after realizing it was depleting my body of magnesium and making things generally worse. I tried all kinds of things over the years (keto/low carb/many supplements) only to find, two years ago, that supplementing daily with brewer's yeast completely resolved my symptoms. It was a Japanese formulation called Ebios recommended by my wife's aunt in Taiwan. Within a few weeks of taking the brewer's yeast with every meal all symptoms of acid reflux subsided. I still deal with bloating occasionally but my stomach no longer hurts or feels acidic. It's the closest thing to a miracle cure I've ever found and I don't need to take it regularly anymore. I now suspect after browsing these forums that the brewer's yeast could possibly have corrected a Thiamine deficiency or other B vitamin deficiency that impeded the proper function of my gastric/parietal cells so they produce enough acid now. At any rate, I feel much better. That being said, I do still suffer from sensitivities to a few foods:
1. Shrimp - Two years ago I ate nearly two pounds of peel-n-eat shrimp in one sitting and had a bad reaction afterwards. My breathing felt constricted and my throat felt like it was tight. It scared me. I also felt chills, elevated heart rate, anxiety, intestinal distress and brain fog for a couple days. This reaction recurs any time I eat shellfish now, namely squid or oysters or shrimp--so I stay away. I can live without shellfish so this isn't a huge deal to me.
2. Beef liver - In an effort to re-introduce beef liver more recently, I soaked some slices in lemon juice over night. I pan fried them with onions and had with rice. This was a preparation I used many times years ago to make the liver flavor more mild. Felt a very similar reaction to shellfish--elevated heart rate, chills, tight breathing/constricted throat, intestinal distress, brain fog and panic sensation afterward. Also strange tingly sensation in extremeties--like vibration or shakiness. Subsided after a few hours. Oddly when I have liverwurst from US Wellness (containing grass fed beef, liver, heart and kidney) no such negative reaction occurs--I feel great!
3. Sardines - I cooked up some sardines in a pan a year ago and felt much the same. Now that I know what I know about PUFAs, I'm not too concerned about this but I did find it odd that it made me feel similar to the shellfish--tight throat, elevated heart rate and overall anxiety/stress response.
4. Scrambled eggs - I get no such negative response as mentioned above, just some stomach irritation and bloating. Sometimes a bit of brain fog for an hour or two also.
Any ideas on what this reaction may be or if they're linked in any way? Best I can surmise is leaky gut from years of digestive problems and I need to heal my gut. I've been eating raw carrot daily, drinking OJ and raw milk and eating liverwurst and feeling amazing as a result. Less bloating than I've had in years. I plan to incorporate some Great Lakes collagen regularly too to hopefully heal my gut further. Of every sensitivity mentioned above, my only real worry is about eggs and shellfish. I suspect the beef liver reaction had something to do with lemon juice and affected enzymes but that's just a hunch.
Thanks for any tips or insights you can pass along to this newcomer. Love this forum, by the way. Refreshing to see all the free and open-minded thinkers in one place.
I'm 35 years old. At 25 I had walking pneumonia and was over-prescribed antibiotics/steroids which wrecked my gut and caused pretty bad acid reflux and gastritis that I dealt with for years. Nearly a decade! I was prescribed PPIs briefly but dumped those after realizing it was depleting my body of magnesium and making things generally worse. I tried all kinds of things over the years (keto/low carb/many supplements) only to find, two years ago, that supplementing daily with brewer's yeast completely resolved my symptoms. It was a Japanese formulation called Ebios recommended by my wife's aunt in Taiwan. Within a few weeks of taking the brewer's yeast with every meal all symptoms of acid reflux subsided. I still deal with bloating occasionally but my stomach no longer hurts or feels acidic. It's the closest thing to a miracle cure I've ever found and I don't need to take it regularly anymore. I now suspect after browsing these forums that the brewer's yeast could possibly have corrected a Thiamine deficiency or other B vitamin deficiency that impeded the proper function of my gastric/parietal cells so they produce enough acid now. At any rate, I feel much better. That being said, I do still suffer from sensitivities to a few foods:
1. Shrimp - Two years ago I ate nearly two pounds of peel-n-eat shrimp in one sitting and had a bad reaction afterwards. My breathing felt constricted and my throat felt like it was tight. It scared me. I also felt chills, elevated heart rate, anxiety, intestinal distress and brain fog for a couple days. This reaction recurs any time I eat shellfish now, namely squid or oysters or shrimp--so I stay away. I can live without shellfish so this isn't a huge deal to me.
2. Beef liver - In an effort to re-introduce beef liver more recently, I soaked some slices in lemon juice over night. I pan fried them with onions and had with rice. This was a preparation I used many times years ago to make the liver flavor more mild. Felt a very similar reaction to shellfish--elevated heart rate, chills, tight breathing/constricted throat, intestinal distress, brain fog and panic sensation afterward. Also strange tingly sensation in extremeties--like vibration or shakiness. Subsided after a few hours. Oddly when I have liverwurst from US Wellness (containing grass fed beef, liver, heart and kidney) no such negative reaction occurs--I feel great!
3. Sardines - I cooked up some sardines in a pan a year ago and felt much the same. Now that I know what I know about PUFAs, I'm not too concerned about this but I did find it odd that it made me feel similar to the shellfish--tight throat, elevated heart rate and overall anxiety/stress response.
4. Scrambled eggs - I get no such negative response as mentioned above, just some stomach irritation and bloating. Sometimes a bit of brain fog for an hour or two also.
Any ideas on what this reaction may be or if they're linked in any way? Best I can surmise is leaky gut from years of digestive problems and I need to heal my gut. I've been eating raw carrot daily, drinking OJ and raw milk and eating liverwurst and feeling amazing as a result. Less bloating than I've had in years. I plan to incorporate some Great Lakes collagen regularly too to hopefully heal my gut further. Of every sensitivity mentioned above, my only real worry is about eggs and shellfish. I suspect the beef liver reaction had something to do with lemon juice and affected enzymes but that's just a hunch.
Thanks for any tips or insights you can pass along to this newcomer. Love this forum, by the way. Refreshing to see all the free and open-minded thinkers in one place.