The thing with milk is that I do like it and would like to be able to enjoy it occasionally especially in things like mashed potatoes. I’ll certainly never go back to it being my main source of calories again.@Blossom thank you for this. Just curious, if you have improved so much by avoiding dairy, why do you want to include it back into your diet?
The diet you outlined is exactly what I had in mind to try. I am thinking of doing fruit, rice, well cooked potatoes, meat, seafood, eggs, well cooked greens. I may add a bone meal supplement. I may add gelatin but it can be rough on my digestion. I think it actually has to be melted down to digest it well. A lot of people seem to have problems with it in powdered form. Do you have any issues with digesting gelatin?
I had a food allergy test performed years ago. It came up with mild wheat, walnut, and shrimp sensitivities. No milk allergy at all. I take blood allergy tests with a grain of salt because I think more information is needed and it should correspond to symptoms. I don't necessarily believe if a certain food shows up on a blood test it must be completely avoided. I also had elevated gliadin antibodies, which supposedly suggest issues with gluten, however I have read strong evidence that gliadin antibodies just means that wheat has been eaten, and not that you are actually allergic to it. To confirm a celiac diagnosis, unfortunately I would need an endoscopy. There is no other way. I personally don't feel anything negative from eating refined wheat bread/flour, but sometimes pasta upsets my stomach. Certainly different methods of preparation probably play a role.
I thought I read on celiac dot com awhile back that they are moving away from endoscopy in symptomatic adults and diagnosing more based on antibodies in blood work. I think having antibodies, symptoms and one or more of the associated genes is reasonable for diagnosis. It’s good that you tolerate wheat though since it’s so difficult to completely avoid! I had read that it is normal to have antibodies to food you eat often too. I think that’s why I dismissed my test results. I’m learning to trust in my experience more and basically perceive, think and act. I’m sure Peat would be proud even if he personally might do things a bit differently than me.
ETA: Apparently wheat pasta has the highest gluten content of any wheat product. It was always my favorite of course.