LEAP MRT Test results

A few weeks back I had a special test run for food sensitivities. I finally got my results. They are about what I honestly expected, with a few surprises.

My list of foods that I should never eat: cauliflower, pinto beans, and tilapia
My list of foods that I shouldn't ever eat, but may be able to try in a few months/years to see how my body handles them: Amaranth (african grain that is typically used as a wheat replacement), Apricot, Barley, Blueberry, Broccoli, Cabbage, Candida albicans (a chemical preservative), Salicylic acid (another preservative), whey, cottage cheese, coconut, parsley, honey, plum, pineapple, hops, sweet potato, white potato, wheat, catfish, yeast mix, sunflower seed and pecan.

Some of the foods are a surprise because they don't seem to make sense. I mean -- who's sensitive to cauliflower or broccoli? Some of the fruits are hard to understand. In terms of how the program groups foods though there are entire families of foods that I can't have. And some they've listed as being acceptable, but we probably won't try those for a while. For example, Kamut is a starch that I'm supposed to be able to eat. However, it is in the gluten family and is highly related to the gluten family so we aren't wanting to try it because having an adverse reaction can set me back several days in trying to figure out what I can eat or not.

This week I can eat: pork, eggs, quinoa, tapioca, asparagus, spinach, green pea, carrot, banana, avocado, cherry, pear, cow's milk, coffee, sesame, hazelnut, cinnamon, lemon, and black pepper.

Tonight Chris made some fried quinoa. He cut up the carrots and asparagus and made quinoa like you make rice. Then he fried and egg in a skillet and added the peas, carrots, and asparagus. After cooking that a minute he added the quinoa and it ended up being quite tasty. It will definately be done again. Plus he even liked the quinoa that way! The quinoa naturally has kind of a nutty taste to it that he doesn't like, so frying it like this pretty much made it a great food.

We're also discovering how to make real old fashioned tapioca pudding. I'm eating it as a snack, as breakfast, as dessert. Its a good thing I like tapioca pudding. Making the tapiocas has been fun. Its nice to see them swell and then become soft. Since we haven't figured out how to add the whites to the hot tapioca mixture, we keep getting little egg pieces in the pudding. :)

Anyway, if you have any recipes that you'd like to share, or ideas of what we might be able to prepare with easy modifications let me know! We can only do pork and eggs so many ways before we get sick of it. Next week we get to add more veggies and fruits for the most part. The week after that we get to add chicken, so it will be a while before we can do a different protein source.