Hopefully, this one won’t get me in trouble but I’ll put it out there because I haven’t found any info on it anywhere else online. And I did google it when I was wondering.
Unfortunately, this inability to consume basically anything except for pure distilled alcohol, water, beef, and salt, also means I can’t do any fun drug.
About two months ago I had a terrible cold, and I can’t take any painkillers so I was laying there (basically dying) and figured I’d smoke some weed. I had already reacted to a puffer months before that but I figured I’d give the weed a go.
I had autoimmune symptoms for about 3 weeks after smoking that joint. They weren’t terrible like trying to reintroduce a new food, but it looks like I can’t inhale anything. Even marijuana. A vaporizer probably would have been a smarter idea but I didn’t have one on hand.
(UPDATE: not entirely sure if this was actually just a reaction to the cold. Colds give me flare ups so it could have been that, not the weed. Probably won’t test it out though.)
I’m a pretty open individual and I’ve tried a lot of different recreational drugs, especially as a university student. Cocaine is also a no go. Obviously coke isn’t good for anyone but I can’t do any without three weeks of skin breakouts, joint pain, back pain, and brain fog. Not nearly as bad as a food introduction (funny eh?) but still not worth it at all. Haha, it’s also difficult to feel sorry for yourself if you’re reacting to cocaine… So I do not recommend.
It looks like the only substances I can abuse are bourbon, vodka, and silver tequila. And trust me, I’ve tested everything else out.
Just to reiterate:
Bourbon, vodka (unflavoured), and silver tequila are the only alcohols that don’t have added ingredients after distillation. Bourbon is stored in wood which gives it its flavour and colour but that doesn’t seem to bother me.
Other whiskeys (like scotch) can have added caramel colouring. I react to this. So if you’re super sensitive those are three alcohols that are the least reactive. Silver tequila (gold tequila has added caramel colouring), bourbon, and unflavoured vodka.
Good luck out there. Don’t let anyone complain at you for trying to fix yourself. It’s hard enough as it is.
About food sensitivities. As I write, I sit here itching all over! Not sure of the trigger this time. I carry an epi-pen. I get allergy shots every two weeks, which help a lot. I’ve been scrupulously gluten-free for probably eight years and it did away with some big problems including frequent migraines.
In addition to scratch tests, I have a list of foods from Meridian Valley Labs that tested high to low for allergy sensitivity. I’ve followed it closely for a couple of years.. The test measures IgG4 antibodies for food sensitivity. These tests showed that eggs and milk were big problems and when I stopped them.some digestive problems resolved, problems that prevented me from leaving the house in the morning if I ate breakfast. Still, I have many health issues, too numerous and boring(!) to list.
The thing is the blood test for IgG4 antibodies also showed that beef and chicken were problems, high reactivity (beef) to moderate (chicken). Lamb, pork, bison and turkey are on the low reactivity list. Some seeds are ok, some not. But some foods that show low reactivity on the list cause burning, itching in my mouth when I eat them (most nuts but some fruits). So, probably other factors not tested by IgG4, but it’s been pretty helpful.
But because I still have problems after trying all this stuff, I’m inclined to try the meat-based diet, but in my case eating the meats that are on the low reactivity list, so not beef, but lamb, pork, bison and turkey, perhaps fish, which are low reactive. I may also start out with a few greens that are lowest for me. I really like greens, and intuit they are good for me. Not in the same sense that I really like coconut milk ice cream :), So, I’ll try it and see how it works, expensive and even more limiting socially, but so worth it if it works.
I’ll post an update once I’ve done it for a while. It will take a week or two to gear up and figure how how to take this food to work, etc.
“Gold” tequilas (I.e. reposado and añejos) get their coloring from aging. But okay.
Nope. Google it.
So, at the risk of sounding like a substance abuser, you talking freely about your experiences with substances makes it so much easier for me to commit to the diet. Thank you. Do you find any noticable difference between brands or qualities of bourbons? Are you at liberty to share which you prefer if you do in fact notice differences. I’ve heard many of the cheaper bourbons have Carmel coloring added but i don’t know. Thanks very much.
As long as it’s bourbon there’s no caramel colouring! Whiskey sometimes has it and scotch always has it. As long as it’s bourbon you’re good to go! Make sure you drink enough water when you drink it though or you’ll end up with a hangover from hell. No. Autoimmune problems or depression though.
Some allergens dissolve better in alcohol and that can speed up an allergic or food sensitivity reaction. I have a sensitivity to barley (actually glutens and gliadins in general). If I eat malt especially malt vinegar I get digestive distress. I found out 30+ years ago that I if I drink a beer I get a horrible headache in a matter of minutes. Heavy beers like Schlitz are worse than light one like Coors which I believe if due to the barley content. I was surprised that Guiness Stout made me react more on the level of a Coors than a Schlitz. I gave up pot smoking because of headaches which now I believe that I was usually drinking beer when I smoked. Never took it up again because I am also sensitive to smokey things. Because of the smoke, bourbons are not good for me. My rule is to stick to clear liquids, like vodka. Watch the the vinegars, I believe they too put allergens into solution. I am really sensitive to fruit pectin (citrus peal, apple peal), I can feel hemorrhoids forming as soon as it is my mouth though the mouth swelling is not very severe. I found this out from baking two pies, one for vegans with pectin as the thickener. The pure pectin was toxic to me. I stay away from apple cider vinegar. Good luck and thanks for your blog.
Well done holding your ground on JRE the other day Mikhaila. I see both sides of exercise/nutrition debate and I don’t think you can necessarily assert one before the other so good on you for maintaining your position.
I recently became a Nutritionist from a progressive independent chain of schools here in Canada that, I’m hoping, would be open to your dietary changes as being correct for you and others, especially where digestive issues and AI disease are concerned. You’re right to be skeptical though: my understanding is that Dietitians, who are employed at most hospitals and referred to by MDs, are bound by the Canadian Food Guide where as Nutritionists are not. That being said, I think your experience has taught you all you need to know.
I tried the carnivore diet for 10 days and had good digestive symptom relief before I got bored and abandoned ship. After hearing you reiterate the benefits again, however, I think I’m ready to try again for the full 4-6 weeks recommended. Especially since my symptoms have fired up again. Wish me luck!
All the best from Ottawa : )
Matt, Congratulations (from a fellow Ontarian) on becoming a Nutritionist and good luck with the carnivore diet. I’m sure you’ll do very well. 🙂
I was thinking about this recently and it occured to me that the ‘glue’ on rolling paper is arabic gum, so you probably ingested some of that while licking it, maybe that’s also why you got a reaction
Leave a comment