stacey. (aleadfeather) wrote in vegancooking,

ALCAT test results

 Is anyone familiar with the ALCAT test? It's a food sensitivity test. I have been having some issues with some inflammation, which led, in addition to my curiosity, to me taking the test. I tested 200 foods as well as 50 medicinal herbs. My results are very daunting.

These are the foods I am severely intolerant to:

Almond, Anise Seed, Avocado, Black Currant, Blk/Green Tea, Brussels Sprouts, Coriander, Cucumber, Egg Yolk, Navy Bean, Okra, Oregano, Peanut, Rosemary, Soybean, Thyme, Vanilla

These are the foods I am moderately intolerant to:

Acorn Squash, Basil, Broccoli, Cane Sugar, Caraway, Chamomile, Codfish, Coffee, Dill, Endive, Goat's Milk, Grapefruit, Haddock, Honeydew Melon, Jalapeno Peppers, Kidney Beans, Lentil Bean, Mushroom, Papaya, Parsley, Psyllium, Rye, Safflower, Salmon, Sardine, Shrimp, Squash (Yellow), Turnip, Venison

These are the foods I am mildly intolerant to:

Anchovy, Apple, Apricot, Artichoke, Asparagus, Bass, Blueberry, Bok Choy, Brazil Nut, Cardamom, Cashew, Catfish, Celery, Chili Pepper, Clove, Coconut, Cottonseed, Crab, Cranberry, Date, Egg White, Eggplant, Halibut, Hops, Kiwi, Leek, Liver (Beef), Macadamia, Mussel, Orange, Paprika, Pomegranate, Quinoa, Raspberry, Rhubarb, Rice, Saffron, Snapper, Sole, Spinach, Squid, Strawberry, Swiss Chard, Watercress

I was tested separately for the following:


I have a moderate reaction and should avoid:

Baker's Yeast, Beet Sugar, Brewer's Yeast, Fructose, Honey, Maple Syrup
(Also vinegar and alcohol which contribute to candida)


I have a mild reaction and should avoid:

Barley, Malt, Oat, Spelt, Wheat

Casein/ Whey

I have no reaction to casein and mild reaction to whey and should avoid:

Cow's Milk, Sheep's Milk

These are my acceptable foods:

Beet, Black-Eyed Pea, Cabbage, Carrot, Cauliflower, Chick Pea, Fava Bean, Fennel, Green Pea, Kale, Kelp, Lettuce, Lima Bean, Mung Bean, Mustard, Onion, Parsnip, Pinto Bean, Radish, String Bean, Sweet Potato, Tomato, White Potato, Zucchini

Banana (I'm allergic to bananas, the test only checked for intolerance, not big allergies), Blackberry, Cantaloupe, Cherry, Fig, Grape, Lemon, Lime, Mango, Nectarine, Olive, Peach, Pear, Pineapple, Plum, Pumpkin, Watermelon

Beef, Chicken, Duck, Lamb, Pheasant, Pork, Quail, Turkey, Veal


Clam, Crayfish, Flounder, Herring, Lobster, Mackerel, Oyster, Scallop, Swordfish, Tilapia, Trout, Tuna

Buckwheat (kasha), Corn, Millet, Tapioca

Bay Leaf, Black Pepper, Cayenne Pepper, Cinnamon, Cumin, Curry Powder, Ginger, Liquorice, Mint, Nutmeg, Sage, Tarragon, Turmeric

Nuts/Oils and Misc. Foods:
Carob, Cocoa, Flaxseed, Garlic, Hazelnut, Pecan, Pine Nut, Pistachio, Sesame, Sunflower, Walnut

My health practitioner said I have the most intolerance out of anyone she's given the test to :/ She said most people only have 1 or 2 in the red category. I had 17. She says this leads her to believe I have what's called "leaky gut syndrome". The idea is that it's not the food that makes the problem, it was an already existing condition in me that is just exacerbated by certain foods. I'm on a bunch of different supplements to help heal my stomach lining, etc, so hopefully those in addition to me avoiding these foods for 6 months (the ones in the yellow category can be slowly reintroduced after 3 months but I'm not worried about that yet) will make it so that when retested I have less intolerance showing up.

But until that point... I'm a soy-free, gluten-free, sugar-free, peanut-free vegan! And that's obnoxious... But I'm going to try it out. It's only hopefully for 6 months. I can deal with not being able to go to restaurants (besides ones that can give me salad, refried beans, or hummus), but what I'm concerned about is... what the heck I can cook myself.

I have a few ideas:
-Green smoothies for breakfast
-Gnocchis, polenta, or corn pasta with tomato sauce or sage pesto or mint pesto or tarragon pesto (which I have to find recipes for) ..can also experiment with putting various vegetables or olive or beans in the tomato sauce
-Refried pinto beans with corn chips
-Tapioca pearl dumplings
-Nori wraps with raw vegetables (I wasn't tested for nori, so I don't know if I react to it or not... so I should be careful with it, but I know kelp is in the green foods list)
-Salads of course
-Stir fry over millet or kasha
-Various soups: colleen patrick-goudreau's garlic and greens soup, carrot, pumpkin, potato, corn, various nut soups I have to look up, various bean and veg soups
-Some kind of variation to the lima beans recipe in veganomicon that I can serve over the lemony roasted potatoes.. I haven't looked at that one lately either.. if there's vinegar or something I can just modify it a bit
-Pizzas.. I guess I'm thinking of the potato fennel one from vegan with a vengeance.. I'd omit the tempeh obviously and make the crust with millet flour or buckwheat flour
-Baked potatoes (which I dislike highly, but I guess beggers can't be choosers), baked pumpkins,
-For snacks: kale chips, sunflower/pumpkin seeds, the nuts I can eat, olives
-Drinks: ginger tea, mint tea, cinnamon tea, liccorice tea, yerba mate (i had another test for herbs and yerba mate was a go.. i don't feel like posting the whole list cuz this post is getting way too long anyway .. but I was looking up candida and it says to avoid caffeine completely so), lemonade or limeade with stevia (that's another i wasn't tested for, so it could potentially be bad for me, but come on, I can't have ANY sugar)

SO. I guess I am really just looking for support or advice from those who are also allergic to things. Also ANY recipe ideas that I'm overlooking would be great. I mean.. I REALLY don't want to, but in the back of my mind I've been throwing around the idea of eating a few kinds of baked fish because I just feel SO desperate and limited.

I also have a few specific questions:

-I'm interested in making curry type dishes but I can't have coconut. I usually put coconut milk in my curries :/ I have no idea what to use instead
-does anyone have mint, tarragon, or sage pesto recipes? I searched briefly for sage pesto and almost ALL of them contained parsley or of course cheese
-It's hard not being able to have any kind of milk.. soy, rice, almond, oat, coconut.. even if I wasn't vegan I'm apparently intolerant to cow's, goat's, and sheep's. I haven't been tested for hemp and I don't want to risk having it and being intolerant to it since my biggest goal is to reduce inflammation in my body right off the bat by eliminating these foods. The ONLY other milk would be hazelnut. I knew this was going to happen but my co-op carried one kind and it contained sugar.
-My friend recommended I eat a lot of the foods that are already anti-inflammatory. She recommended green tea, cocoa, turmeric, ginger, and cayenne. All of those are a go except the green tea. I was just wondering what I can even do with cocoa since I can't have sugar or thus far any type of milk
-With the pizza recipe from vegan with a vengeance.. I know I am going to look in it and see that it contains yeast. Does anyone have any yeast-free pizza dough recipes that would work with millet or kasha flour?
-Does anyone have any ideas for a kind of filling to put inside my tapioca pearl dumplings? I'm so far just thinking of sauteeing the various vegetables I can eat in sesame oil and stuffing them inside
-Big question: I find it kinda hard to have just plain stir fry and millet but I feel like if there was a sauce to go with it I could do it. I attempted to make the peanut sauce from vegan lunch box and I used sunflower seed butter which I like just find, but I had to omit the soy sauce and hot sauce and some other things I don't remember and it just ended up tasting like.. all it was was just plain sunflower seed butter and that didn't taste very good. Another idea I had was the vidalia onion sauce from veganomicon, but it contains maple and I don't really know how to omit that since it seems like a pretty important ingredient. Again, I could try some kind of curry sauce but I'm a little lost without the coconut milk. I guess a tahini sauce would work too. I have yet to look that up.
-I'm concerned about variation in my diet. Like.. I don't want to turn my acceptable food corn into something I'm intolerant to by eating corn pasta and then eating polenta, because they are basically the same thing
-What exactly do people usually do with fava beans? I've never actually had them

Thanks for any ideas or support :) As a positive, it is kinda exciting getting to be extremely creative.. like I bet I would have never thought to try something like tapioca pearl dumplings

(Also posted in veganpeople and the vegetarian community. I don't know how important that is to say but I don't want anyone to be mad if I don't mention it)
Tags: -allergies, -allergies-gluten/wheat, -allergies-soy, -health, -health-low sugar/low calorie, beans-chickpeas/garbanzo-beans, beans-fava, grains-millet, nuts-hazelnuts/filberts, nuts-pecans, tapioca/sago, vegetables-zucchini/courgette
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