I have always been a bit lactose intolerant. Milk and ice cream were the worse... but for most of my life I could tolerate milk in baked goods, butter, and most cheeses. Ice cream was better if it was chocolate (my folks always made fun of me that it was a choice, not a tolerance issue - glad that I learned that cocoa is known for it's ability to aid in breaking down lactose as something I could show them).
When I started to get ill around 10 years ago, the lactose tolerance was worse... I could tolerate a few hard cheeses, but anything else led to sudden, severe diarrhea.
I've tried lots of failed treatments over the past years and didn't notice anything.
I have worked with methylation support for the past 2 years to mixed results, but generally speaking more remissions than flare ups. Still working the kinks out of the treatment plan and hoping for ever better results.
As part of the methylation support treatment, I went gluten free after already having reduced dairy to nil. I notice that occasionally I can cheat with the gluten and have only minor aches and pains afterwards. But cheating on the dairy was always sending me back to the bathroom.
Yet, I broke my diet about a month ago and had some sour cream in a greek gyro. Some intestinal discomfort, but not the typical symptom.
I tried another gyro a couple of weeks later... this time no issues at all.
I tried a nibble of fruit dip that had sour cream and cream cheese - again, seemed ok.
This weekend I made beef and cheese enchiladas (with cream cheese and other mexican cheeses) - albeit, a small slice of one as opposed to an entire enchilada - and again, seem fine.
???
I haven't been trying any leaky gut treatments as I was trying to see how far I would get with methylation treatments... and in the past, when I tried pro biotics I always got horribly sick from them... so thought I'd focus on improving the one as best I could and coming back to look at the other later.
Any ideas what might be influencing the toleration levels that would cause them to fluctuate so much? I'll be honest, I'm tempted to try more cream cheese options and ice cream would be AMAZING to have again... I'm slowly going to try to add in things that were the last things I could tolerate before I had to cut them and see how much I can gain back.
Could it really be just the 4-5 year absence of dairy that gave my body a chance to heal??? If so, I'm wondering if I should just stick to 'special occasions' indulgences as opposed to truly adding dairy back to my regular diet??
When I started to get ill around 10 years ago, the lactose tolerance was worse... I could tolerate a few hard cheeses, but anything else led to sudden, severe diarrhea.
I've tried lots of failed treatments over the past years and didn't notice anything.
I have worked with methylation support for the past 2 years to mixed results, but generally speaking more remissions than flare ups. Still working the kinks out of the treatment plan and hoping for ever better results.
As part of the methylation support treatment, I went gluten free after already having reduced dairy to nil. I notice that occasionally I can cheat with the gluten and have only minor aches and pains afterwards. But cheating on the dairy was always sending me back to the bathroom.
Yet, I broke my diet about a month ago and had some sour cream in a greek gyro. Some intestinal discomfort, but not the typical symptom.
I tried another gyro a couple of weeks later... this time no issues at all.
I tried a nibble of fruit dip that had sour cream and cream cheese - again, seemed ok.
This weekend I made beef and cheese enchiladas (with cream cheese and other mexican cheeses) - albeit, a small slice of one as opposed to an entire enchilada - and again, seem fine.
???
I haven't been trying any leaky gut treatments as I was trying to see how far I would get with methylation treatments... and in the past, when I tried pro biotics I always got horribly sick from them... so thought I'd focus on improving the one as best I could and coming back to look at the other later.
Any ideas what might be influencing the toleration levels that would cause them to fluctuate so much? I'll be honest, I'm tempted to try more cream cheese options and ice cream would be AMAZING to have again... I'm slowly going to try to add in things that were the last things I could tolerate before I had to cut them and see how much I can gain back.
Could it really be just the 4-5 year absence of dairy that gave my body a chance to heal??? If so, I'm wondering if I should just stick to 'special occasions' indulgences as opposed to truly adding dairy back to my regular diet??
