Eosinophilic esophagitis

Perhaps I should explain the reaction to my first slow cooking attempt and why I think the store-bought seasoning was the problem.  Last year, I pottered off to the doctor to see if there was anything that could be done about the amount of antacid I was eating.  Long story short – Eosinophilic esophagitis (EOE or EE for short).

It apparently runs in families and is often associated with other allergies, such as asthma and hay fever.  It is clear from an internet search that others suffer much more than I.  I’ve nothing to complain about.  Even so, there is no reason to put up with something if it’s easy to avoid.

The allergist gave me two options.  The hard one was an extremely restricted diet, adding back one food type at a time.  I opted for the soft option of working it out for myself.

Nothing about these symptoms was brand new, but I had noticed over the years that the problems had increased to a plateau and then increased to a new plateau.  I pondered and noted the changes to my diet over the same time period and then started experimenting.

Gone – adult breakfast cereals.  I haven’t tested children’s breakfast cereals but they are seriously unhealthy anyway.

Gone (nearly)  – breads.  Turkish bread, Italian bread, wholegrain bread, rye bread, soy and linseed bread are no longer.  The humble “you-aren’t-supposed-to-eat-this-cause-its-not-good-for-you” white bread is OK in small doses.  Toasted ham, cheese and tomato sandwiches are still a goer for those cold winter mornings on the way to work.

Not quite gone – rice.  One medium sized rice dish a week is OK but never two days in a row.

Gone – mustard.  There is a definite grain and seed theme.

Gone – macadamia oil.  I loved the stuff.  Try a bit in the pan when you cook your steak.  Olive oil has been returned to the pantry.  However, I think there are some other oils that are a bit suspect because oil might be the common ingredient in the rest of the list.

Gone – most store-bought biscuits.  The result here is very much like the reaction to the slow cooker seasoning.  The burning is instant with some of these little gems of sweetness.  It feels like I’m eating something from the chemistry lab.  What do they put in them?

Gone – some brands of chocolate.  I suspect it’s not the yummy chocolaty bit but the oil they’ve added to it.

So So Gone – McDonalds.  Again, I think it’s the oil.

There is a definite relationship to my seasonal hay fever.  This last spring was the first since I started experimenting.  The hay fever symptoms seem worse when I eat what I shouldn’t, and the EOE was more sensitive during spring.

Even though my symptoms weren’t critical, I think it’s worth pursuing.  Since removing the bulk of these things from my regular diet, I have not needed to eat as much soothing ice cream.  And that’s a good thing.

::  Rock Climber Line

Other posts on EOE

Gluten intolerance or EOE