Food Sensitivities

April 17, 2012

I’m very glad the sun is starting to rise halfway through my run in the mornings. It makes running in the wee hours of the day a lot more enjoyable.

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The past two mornings I have been feeling really good—good energy levels and able to maintain a faster pace overall. I think the slightly warmer temperatures (mid-30s vs. the mid-20s) and the dry roads really help with my pace.

I covered 8 miles this morning and completed my run in 1:09, which is a 8:36 minutes/mile. This is about one minute faster than my average pace in the dead of winter, so that makes me very happy. I figure the faster I can train, the faster I can run the marathon!

I’m just hoping this week of 65 miles isn’t too hard on my body. (Rosy red cheeks from the cool air in the morning.)

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Lunch

I don’t share all of the food I eat, but I do like to highlight really good recipes I’ve tried.

I know my lunch looks incredibly gross, but it was incredibly delicious! Ashley’s Not Dal Saag was definitely a winner. The recipe was basically lentils, spinach, and a lot of spices, and I think the spices really made the difference.

I almost always have half of a sweet potato with my lunch. I will baske 2-3 sweet potatoes over the weekend, refrigerate them, and pack them in my lunch each day. I actually eat them cold, which may sound gross, but I love them this way.

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Food Sensitivities

A couple weeks ago, I mentioned I had some blood work done in order to get tested for food sensitivities.

Initially I went in with the hope of helping my bloated stomach that causes some discomfort in the afternoon and evening hours. (I also have bad gas that doesn’t seem normal.) Plus, I simply wanted to see if I was sensitive to any particular foods.

Well, I finally got the results back, and I was quite surprised by what the lab tests concluded.

I had the following tests done:

– white blood count (good!)

– sodium/potassium/chloride/etc. (good!)

– calcium (good!)

– iron (very bad!)

– vitamin D (good—it must have been all that Hawaiian sun!)

– vitamin B12 (good!)

– thyroid (needs some help)

– food sensitivities (not too sensitive to most foods, except one)

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One of the big problem areas was my level of iron/ferritin; I am definitely anemic! I actually suspected this back in college when I had breathing problems, but I did not know my iron levels were still too low. And to think I have probably been functioning at this level for several years!

I am supposed to be between 50-60 ng/mL, but I was at 12 ng/mL!

I will now be taking a strong dosage of iron to help get this back up to where it should be.

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The one food that I was severely sensitive to was cow’s milk.

The nurse practitioner laid out the following categories:

less than 10 mcg/mL – trace of sensitivity

10-20 – mild sensitivity

20-30 – moderate sensitivity

30+ – severe sensitivity

I was at 69.2 mcg/mL for cow’s milk!

Here are some of the other foods that I have a trace of sensitivity to:

cacao (chocolate): 7.8

beef: 5.6

wheat: 4.8

egg whites: 4.8

peanuts: 4.4

rice: 3.9

garlic: 3.2

tomato: 3.0

pork: 2.8

orange: 2.5

soybean: 2.2

 

The following foods did not affect me:

– codfish

– corn

– peas

– potatoes

– shrimp

– tuna

– walnuts

– yeast

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Since I am was severly sensitive to cow’s milk, I am going to abstain from eating any dairy for the next 6 weeks to see if I notice any difference.

In addition, I am now taking these supplements:

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– iron complex

– multi-vitamin (I’ve always taken this.)

– fish oil (highly recommended for overall health)

– probiotic (50 Billion)

– Nature-throid (for my thyroid which was a little out of whack)

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I’ll be sure to give an update in a couple of weeks on how things are going. I’m excited for what these changes will do for my health; I hope they are all positive!

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