I realize the WP book briefly addresses this question...but not completely enough to help with my question.
For those with IBS symptoms (I am an MSer, not IBS-diagnosed, but have had increasing symptoms that fit into the FODMAP/triggers around Oligos and possibly to a lesser extent Fructose and Polyols). My problem is that sulfur-rich vegetables largely fit in the oligos category, some more problematic for me than others (mushrooms, brocoli, and greens being the easiest on my system, while cabbage/brussels sprouts, asparagus, onions/garlic are on the other end of the spectrum).
I found early in my transition to the protocol that I could consume trigger foods by concurrently taking alphagalatosidase enzyme (Beano), suffering only mild transitory discomfort, rather than triggering a full-on digestive episode. I like that this allows me more sulfur variety in addition to greater breadth of micronutrients, but I am taking a lot of the enzyme.
My question is, is this a bad idea? Will it slow my progress or worse? Could it result in a dependence on the enzyme? I've been thinking that the benefits of nutrient breadth would balance the downside, but realize I don't understand enough of the mechanics of leaky gut to know whether this might be more risky than I am willing to take on. Specifically, does taking the enzyme with the problem foods prevent or still allow undesireables to leak into the bloodstream. And again, I don't fully understand the downstream effects of that.
Thank you for any input you can provide (links to leaky gut or other resources)
[I separately submitted this question to the Monthly Q&A queue, but wanted to post for info others who might provide sooner. The question has been weighing on me for quite some time and I'd like to take action on it sooner if it would be prudent.]
Hi, I have almost exactly the same question. Have you received any replies or recommendations on this? I’m recently diagnosed with MS but I have been low FODMAP for awhile now because it’s been the only thing to really quiet my gut problems and pain. I’m very nervous to start the Wahls Protocol because of the potential gut pain associated with eating some of these high FODMAP foods. I’m just curious if you can share anything you’ve learned? Thanks :)
Michelle,
My apologies that for the late response.
No I have not gotten an answer. I carried on as I was, though I added a broader spectrum (multi) enzyme supplement.
For a while, as I occasionally forgot to take the beano, I started to notice no symptoms and enjoyed a period of time with almost no gut symptoms while taking little to no enzyme. The something happened and I started having gut discomfort with old trigger foods and then with foods that had not bothered me before like Kale, broccoli and coconut milk. It might be that I’d gotten lax or that I’d started eating more Wahls level One foods thinking they weren’t problematic (though I’m still off dairy, gluten, and only just successfully added eggs back). Or it could be That I’ve stopped making bone broth (due to the demise of my crock pot and arthritic sensitivity to beef fat). Also, with the advent of the pandemic, I’m now not consistently getting a full 3x3 cups of veggies (or sometime just unequal amounts). I’m trying to slowly adjust & tweak these digressions back.
My suggestion, if you haven’t already found answers yourself, is to take advantage of whichever low FODMAP foods you CAN eat to best fit the 3/3/3 model: take in the greatest breadth of nutrient dense veggies you can within your FODMAP needs, take dietary enzymes as she suggests, and then after a stable period or period of improvement in your symptoms, slowly adjust as you go.
It has been hard for me to get back to doing it right after having gotten off track, so I warn against my type deviations without guidance from an expert.
ALSO: If you are on Facebook, a free unofficial Wahls Protocol book club group started two weeks ago, led by a Wahls certified coach/nutritionist, using the updated erosion or the old version of the book. Sessions run live Monday’s at 8 am ET, but are recorded so you could easy catch up, if you the have time, or just jump on in to chapter three if you don’t. https://gf220.infusion-links.com/api/v1/click/4642547030949888/5817974437052416. It can really help to have a larger support group. Maybe I’ll see you over in the book club!
I am just going to suggest something because it affects me too, and I never knew why. I get sick and bloated from anything containing MSG. I used to read every label until I just gave up on anything canned. I started doing a food log. It was the Nutritional Yeast! It turns out that NY metabolizes as MSG in the gut. I was creating MSG by using NY. I still am trying to figure out why some people have sensitivities to Gluten (without Celiac), MSG, and others don't.
Try eliminating the NY and go for something like the Matcha Tea (make sure it is pure without added sugar). Like everything else, no two people are alike, so it takes some logging to track what you are doing every day, so you understand the combinations that affect you. I hope that helps.
Thank you, Marge. I’ll give that a look, though I’ve never noticed a significant problem with MSG, myself. I’ll be really sad if NY *IS* a problem, as it is one ingredient that makes a few foods into a real treat. I’ll also be *happy* to know I have a way to control my symptoms!
Can you help me understand, though: What is it that you say “affects (you, Marge) too”. Is it IBS symptoms in general OR having trigger food sensitivities get better for a while after being on Wahls, only to get worse then expand to even more previously safe foods OR something else? Please clarify.
Also, every time I use NY, somewhere in the back of my mind there’s a little question, because I struggled in the past with recurrent Candida overgrowth. On some level, I wonder about any yeast, though I get that there are good and bad fungii just as there are good and bad in other classes of microbes.
I have always had a sensitive stomach. In 2009 I saw a naturopath because I was getting gas from everything I ate. even water. That's when I learned about nightshade vegetables and juicing fruits and vegetables. See Below.
What I did learn was that my digestive tract was inflamed. He also gave me a shake to drink called Ultrainfamx. It made a huge difference in only 30 days. https://www.metagenics.com/ultrainflamx-plus-360 ULT See Below
I no longer have to use this now that I have spent the last five years tracking and writing down everything I eat. As far as NY, it is a yeast. It is made from molasses sugar into yeast. I went back and looked at my source for MSG and YN, I think they made a few assumptions, but this may be where their conclusions come from.
Glutamic acid - All inactive yeast contains a certain amount of glutamic acid. When the yeast cells are killed, the proteins that compose the cell walls begin to degrade, breaking down into the amino acids that originally formed the proteins. Glutamic acid is a naturally occurring amino acid in all yeast cells, as well as in vegetables, fungi, and animals, and is commonly used as a flavor enhancer in cooking in its sodium salt form, monosodium glutamate.
Since nutritional yeast is often used by vegans who may be interested in supplementing their diets with vitamin B12, there has been confusion about the source of the B12 in nutritional yeast. Yeast cannot produce B12, which is naturally produced only by some bacteria.[8] Some brands of nutritional yeast, though not all, are fortified with vitamin B12. When it is fortified, the vitamin B12 (commonly cyanocobalamin) is produced separately and then added to the yeast.[9][10] - You should get unfortified YN and get your other vitamins from food.
Cyanocobalamin is a synthetic form of vitamin B12 found only in supplements, while methylcobalamin is a naturally occurring form that you can get through either food sources or supplements.
Here is a good youtube that explains more about YN and some caution may be necessary..
You need to trust your body to tell you what works and what doesn't. Every person is going to be different.
Here is the best article about the man who discovered MSG. It explains a lot. Information is power. Do not eliminate any food that is working for you. Read until you are convinced it is not good for you. It can take time.
UltraInflamXPlus 360°® is a medical food formulated to provide strategic macro-and micronutrient support for patients with compromised gut function resulting from inflammatory bowel disease, including ulcerative colitis and Crohn’s disease. Provided in a proprietary, vegan pea/rice protein base, this formula addresses increased nutrient needs and potential deficiencies in these patients. This formula features CurQfen®, a clinically studied, patented curcumin blend designed for greater bioavailability and more reliable clinical outcomes. It has been demonstrated to result in up to 45.5 times more free curcuminoids in human plasma compared to standard curcumin extract. UltraInflamX Plus 360° also features XNT ProMatrix®– a proprietary protein matrix technology designed to enhance the delivery of a high quality xanthohumol compound for increased bioavailability and stability.
Serving size: 2 Level Scoops
Now I only juice those foods that I need the nutrients from but cannot handle a whole raw fruit. I do juice Celery every morning. Celery produces hydrochloric acid which is what digests food in the stomach. Celery has powerful antioxidant characteristics to remove free radicals from the body. Therefore, it can potentially decrease the risk of getting cancer. The phytonutrient content of celery juice helps our bodies stop free radicals from destroying the DNA of our body cells. Also, two compounds in celery, polyacetylene and luteolin, make celery juice possess anti-inflammatory properties.
Drinking celery juice regularly may help prevent cardiovascular diseases, jaundice, liver disease, urinary tract obstruction, gout, and rheumatic disorders.
Celery juice has been marketed to reduce blood sugar levels, blood lipids, and blood pressure. In a study on diabetic rats, an extract from celery seed modified their glucose and insulin levels, improved weight, and increased antioxidant enzyme activity. Another study found celery leaf extract to reduce blood pressure, cholesterol, triglyceride, in animals with hypertension, or high blood pressure.
There is a high amount of natural sodium found in celery juice which can help you absorb the nutrients from the food that you will eat the rest of the day. Also, the enzymes in celery are thought to raise the hydrochloric acid in the stomach, making foods easier to digest and preventing fermentation. The salts in celery juice may also increase and strengthen our livers’ ability to produce bile. Strong bile is important for breaking down fats and eliminating wastes from our bodies. By virtue of this, drinking celery juice can boost the secretion of bile, which can help reduce cholesterol levels.
Celery juice is thought to improve the function of the digestive tract. It works as a natural laxative, and it can also help relax nerves that are sometimes damaged due to unhealthy lifestyle and food choices.
Because celery is high in calcium, silicon, and Vitamin K, drinking celery juice may also strengthen bones. Its high magnesium content may also help with individuals suffering from insomnia.
As celery juice is very low in calories and filling, it can perhaps help to reduce your total calorie intake for the day, and, by doing so, aid with weight loss.
Celery juice is also proposed to have profound benefits to your skin health. Celery has a high percentage of water and electrolytes, so it can improve overall hydration. The antioxidants in celery can help purify our skin and help it become clearer. It is also full of vitamins that help our bodies produce collagen and therefore can help in maintaining younger-looking skin. Celery seeds have even been used in the treatment of skin conditions including psoriasis. Daily drinking of celery juice daily may also help with healthy hair growth.