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Subject:
From:
Jack & Felice Cohen-Joppa <[log in to unmask]>
Reply To:
Jack & Felice Cohen-Joppa <[log in to unmask]>
Date:
Wed, 15 Oct 2008 08:54:02 -0700
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<<Disclaimer: Verify this information before applying it to your situation.>>

I received 16 replies to my question (my complete question is at the 
end of this summary).  I've quoted some of them.

Half of the replies came from those who expressed a similar 
sensitivity in themselves or spouse.  The others requested a summary 
(!) or simply offered suggestions and encouragement.

A few suggested I might indeed have had a reaction to 
hidden/cross-contamination gluten (as noted, I have pretty much ruled 
this out for myself - see original question)

Other possible factors noted included (in order of what I'm checking 
out, given other indications)
- low stomach acid
"If you have low stomach acid, you are more susceptible to food 
poisoning for sure... There is a 'stomach acid test' at 
http://www.zen-tai.com/user_files/stomachacid.pdf " [possibly me, 
according to this test]
- other food allergies
"I suffered with many such bouts until I got testing for additional 
food sensitivities. It turned out that I had a number of food 
allergies that almost all cleared up after a few years of avoiding 
those foods."
"Our histories differ, but I cannot eat old food as easily as the 
rest of the family members.  At one point a few years ago I had some 
additional food allergen testing done.  It was determined that I am 
sensitive to several things or molds that grow in food.  This doctor 
told me under no circumstances should I eat leftovers."
- gall bladder (stones or malfunction)
"I got really sick a couple of times after ground turkey at home.  I 
was too wiped out from being up all night throwing up to go to the 
doctor & thought it might be gluten even though my kids didn't get 
sick. The third time I got sick, I hadn't eaten turkey so I dragged 
myself to the doctor.  By the time I left the clinic that day, the 
doctor had found gallstones with an untrasound & I had a date & all 
the pre-op tests for surgery...  It's easy to blame food problems on 
the food, but sometimes it the body!"
- Sphincter of oddi dysfunction, gallstones
"both can cause vomiting after meals (esp. if its something more 
fatty than what you normally eat, which restaurant food often is) and 
both are associated with celiac.  Bloodwork and imaging studies may 
help rule out other potential causes of your vomiting episodes."
- diverticulitis
- Tyramine sensitivity
"makes you sensitive to leftover food, to fermented food, to aged 
food such as cheddar cheese. It also would include smoked foods and 
lunch meats and fresh baked bread because of the yeast."
- candida

In addition to addressing these possible factors, one respondent and 
her sister and others have had very good results taking a tablet or 
1/4 teaspoon of food-grade bentonite (calcium montmorillonite) clay 
when eating out, or at first indication of gluten cross-contamination 
or digestive dysbiosis (microbial imbalance leading to food poisoning 
or other problems)  After reading more about this, and having good 
personal experience in the past with clay poultices, it seems a 
sensible precaution for my situation with very little relative risk 
(take with plenty of water!)  There are several sources for bentonite 
available at most health food stores - make sure it is food-grade 
(absent elemental toxins like lead or arsenic) and use in moderation.

Thanks for all the information and advice!

Jack

my original post:

Over the past 2+ years, I have had about a dozen bouts with food
poisoning - i.e., in retrospect, I could identify a very likely
suspect item I ate (usually a protein) that was probably slightly too
old or mishandled at a restaurant, not enough to truly taste "off",
and like clockwork in 2.5 hours I start feeling queasy, then at 3.5
hours, I would vomit 2 or 3 times over the next hour, then be OK but
for a few hours of stomach muscle soreness from the spasms of
regurgitation.
I was diagnosed with celiac in 2001, and since then have had a couple
of known (in retrospect) exposures to gluten without noticeable
reaction, so I conclude I am not exquisitely sensitive.  This,
combined with the specificity and consistency of the food poisoning
symptoms, particularly in cases where there was NO risk of even minor
cross contamination, is what makes me certain these were food
poisoning incidents.
What I wonder, is if I might just be hypersensitive to the toxins in
too-old food?  Any others with this unsettling experience?

Jack

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