Do you have a hard time eating wheat? Dairy? Sugar? If so, you’re not alone. Millions of people suffer from food sensitivities that make it difficult to eat some common foods. This podcast is all about food sensitivities and how to deal with them. We’ll talk about what they are, how to identify them, and how to make sure you’re getting the nutrition you need even if your diet is restricted. So, if you’re struggling with food sensitivities, tune in! We’ve got some helpful information for you.
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Season 3: Episode 48 |
It's All in the Hips!
[00:00:00] Josh Kennedy: Hey, I'm Josh Kennedy. This is the fit over 30 podcast. And on today's episode, we're talking all about food sensitivities.
[00:00:08] Introduction: So the big question is this, how are successful everyday athletes over 30, like us who work hard, who don't have much time at two are always having to juggle life and family. How will we able to live a pain-free athletic lifestyle?
[00:00:21] Introduction: How do we try? What do we eat? And what do we do different. That allows us to get the most out of life, but still have time for all our hobbies, family and friends. That is the question. And this podcast will give you the answers. Welcome to the fit over 30 podcast.
[00:00:38] Josh Kennedy: Welcome to the Fit over 30 podcast, the podcast for people over 30 who want to lose weight, get stronger and live better.
[00:00:44] Josh Kennedy: I'm your host, Josh Kennedy. If you're new to the podcast is great to have you here. Thank you for listening in. Please. Don't forget to like comment, subscribe and review. If you've got a couple of minutes, more reviews, we get, the more people will find us and just waiting, sipping his tea or coffee is my [00:01:00] co-host to James Breese.
[00:01:01] Josh Kennedy: James, how are you doing
[00:01:02] James Breese: it's tea today? Yeah, it's an afternoon. Shout. I have my coffee this morning. I've come from I'm. Okay. Just okay. Today though, having the COVID household here again. But I know the news. I was in the Boba Fett last night. It still can't talk about you. So I hate you because we can't talk about it.
[00:01:20] James Breese: I'm planning on
[00:01:21] Josh Kennedy: I'm planning on never watching it. So you can't talk to me about it.
[00:01:26] James Breese: Oh yeah. But otherwise, no, I'm alive kicking. Yeah. Looking forward to talk about this today, because this is my world normally, and the suddenly you've entered my realm. So tell everyone about what's happened and when you've done it, if
[00:01:39] Josh Kennedy: it's always been well as officially, it's been your realm, but I guess like a lot of people out there, I'm sure I've always had my guts.
[00:01:47] Josh Kennedy: Diet digestion has never been perfect in this stuff. It's always my, dad's got a bit of IBS. I think I've got a bit of IBS, but why is the question? Why have I potentially got IBS? And, um, my wife bought me a. Food [00:02:00] sensitivity test about maybe a year ago, I think. And I never did it finally got around to doing it.
[00:02:06] Josh Kennedy: It's a hair sensitivity test and it's come back with all sorts of fascinating information. Some of which I'm furious about. Can I just say, can I just put
[00:02:17] James Breese: it that way? Because yeah, it didn't sink in for a while yesterday until when he told me goonie called me up yesterday. I need to open it. I haven't, I haven't even got
[00:02:24] Josh Kennedy: it open in front of me.
[00:02:25] Josh Kennedy: Let
[00:02:25] James Breese: me get it. Well, as you're opening up to like, I'll just relate this. I was in the car driving off to drop a load of stuff off at the post office. And he called me up, literally at his words, said furious. He goes, I'm allergic to, I was spoiled from everyone yet. And I was like, oh yeah, I'll pass on to you.
[00:02:40] James Breese: Bad. Oh. And then when he told me in the militia, this, this, whoa, okay. Like, he's like the world's worst thing ever. Particularly if you live in the UK and we have someone, particularly if you're me and everyone else in the world, so go and tell everyone what to say. Tell you what I came up with. This is the main nurse, so it's
[00:02:57] Josh Kennedy: a few things, but the main, [00:03:00] should I go to the main one or should we leave that beauty for a little bit?
[00:03:02] Josh Kennedy: Yeah, it builds up to, okay. We'll build up to. Yeah, anchovies, apparently Chubbies it's come up. So basically endless report the way this company does it. If anything comes up as over 85% level of sensitivity, then they let you know anything under 85%, they leave it off the report. So apparently I am 99% sensitive to.
[00:03:25] Josh Kennedy: Beef jerky, blueberries, whites, cabbage, and red cabbage. Yeah, I know. I'll be honest. I don't really eat cabbage. So I'm not particularly bothered about that. Very occasional that I have cabbage Karen Bola, which has stopped this. The next one, I was a bit gutted about Chestnut mushrooms. I love Chestnut mushrooms.
[00:03:43] Josh Kennedy: I love mushrooms. So that's bad, but at least it's only Chestnut mushrooms on there. So thankfully there are plenty of other options in terms of mushrooms out there, which is good. Condensed. Why particularly condensed milk? I don't know, but it says to expand on that all animal products [00:04:00] contain fat.
[00:04:00] Josh Kennedy: Therefore we would recommend eliminating dairy from the diet. Now this is where it goes, like funny it, because many moons back when we were doing the strength matters podcast, and it's one of our first iterations. We worked with them. We did a podcast with DNA fit and according to my genetics, they analyzed.
[00:04:21] Josh Kennedy: A hundred percent lactose tolerant. And now my hair, since 30 tests has come back and telling me to eliminate dairy. So I think let's start with the takeaways. We may be able to take this with a pinch of salt, perhaps, but we'll talk more about that in a bit. We'll talk more about that in the beer. What else?
[00:04:38] Josh Kennedy: So I'm not going to go through, there's a couple of strange ones. I don't know, gluten again, that actually didn't surprise me at all. I've had a suspicion that I may be a bit sensitive to gluten anyway. Connie goose
[00:04:53] James Breese: goose just a whole list. Like this is like any food left you can eat. [00:05:00]
[00:05:00] Josh Kennedy: I've never had to think of every engagement, my title,
[00:05:05] Josh Kennedy: mango pineapple plum, randomly. Apparently ambulance has it in the herb way where wheat flour or the big ones. So gluten and wheat, obviously one comes from the other basically same thing. So yeah, I'm going to start figuring things out this weekend and probably trying to eliminate some of these things.
[00:05:23] Josh Kennedy: But anyway, the big one, here we go. Do you want to join the journey?
[00:05:28] Josh Kennedy: Hundred percent allergic to pork, or you might go pork shoulder, pork roast pork, hold on, guys, bacon guys,
[00:05:39] James Breese: bacon and sausages. Literally my
[00:05:44] Josh Kennedy: favorite thing in the world,
[00:05:47] James Breese: he told me well to realize that that's exactly how I thought when he called him. And I'm like, oh, Pork loin pork chops. Okay. We can, we can get away with that.
[00:05:56] James Breese: It's not horrendous and they're nice, but it's not [00:06:00] the be all end all. And then I
[00:06:01] Josh Kennedy: was like, I wouldn't have been bothered about that. Bacon isn't it. Isn't actually, I love bacon written on my strength matters profile as well.
[00:06:13] James Breese: All the bacon like cookbooks everything's going with. Yes, my sister-in-law
[00:06:18] Josh Kennedy: bought it three, four years ago. Bought me a bacon cookbook, which is every recipe
[00:06:24] James Breese: is made with bacon. And we're laughing jokey about this now. And this is the thing like we're going through what an actual. Food testing sensitivity kit would come back with let's jump to have this exactly word for word there's more here.
[00:06:39] James Breese: It's really detailed. The main thing you realize in here now is there's a whole lot of foods it's telling Josh, he shouldn't be eating. And this is where we come into the world of food sensitivities. It's a bit of a mess. Yeah, I think it's the best way to describe it. And I think we're today, when I dive into it to help you find a, navigate your way through the [00:07:00] world of food sensitivities, to make sense of these tests, just like we've been doing with Josh behind the scenes before we jumped on the podcast, and we've already talked about behind.
[00:07:07] James Breese: See, we say this specifically for this podcast, we can talk about what we've done with Josh and how we help people with food sensitivities. And the reason I am so involved with this is because I have struggled with food sensitivities, my. Freaky. What was
[00:07:21] Josh Kennedy: the test you did with them? Dr. Debbie bright. He has got a blood test.
[00:07:25] Josh Kennedy: There's a blood test.
[00:07:27] James Breese: Yeah. Well that was the gold standard back in San Diego. We'll talk with that in a second. We'll dive into that in a bit. There's but the key thing is here is like me, who've experienced two centers and there's a difference between food allergies and intolerances. We'll get into that.
[00:07:42] James Breese: But also, you have to understand these food sensitivity kits. It's a multi-million pound industry. We have to understand this and those Josh minted before you've got to take them with a pinch of salt. Exactly. So I hope [00:08:00] it's worth knowing. So like way we go about it, just from my own personal experience with this is like, I've done some tests where it says I'm a hundred percent safe with dairy.
[00:08:08] James Breese: Like I said, a lot of tests my way to try out and they know for a fact I have dairy. I vomit in my mouth instantly. That's not a good sign. I, my hair rash all over my face. We'll talk about the things that happened, which is it doesn't work. So that's the whole point. People take these tests as gospel it, cut out these foods, but it doesn't always necessarily work that way.
[00:08:31] James Breese: Yeah. Go on sergeants. Finish off because they, first and foremost, there's a format and a way to take these tests. And use them as good information. And we'll decipher the ask step by step system in the moment. So
[00:08:43] Josh Kennedy: I was just going to say that, you know, I did a bit of when I, when it came back and I was looking at it, I did a bit of research and the accuracy and the validity of these type of whole tests is there's not a lot of science behind it basically.
[00:08:56] Josh Kennedy: And it said you, the only true way is to have a blood test and [00:09:00] check for something called IgE antibodies. But even the. Those antibodies cannot tell you whether you are allergic to a food or not. They can't. So essentially the only way to truly know is to do an elimination diet. And that is what I'm going to do.
[00:09:16] Josh Kennedy: Hopefully for next week, we've got the weekend to plan. And make sure we've got all the right things in the cupboards, et cetera. So that's what we're planning on doing. Yes. I will have to give up bacon for a few weeks, but we'll see. But things like switch it not, I won't, I don't really drink much milk anyway.
[00:09:32] Josh Kennedy: Have a little bit of cheese here and there, so that won't be too difficult. I can switch to a non-dairy milk. That's fine. All dairy milk chocolate. Anyway, I can switch to gluten-free bread if I really want bread. Yeah. All right. None of these things, I have to point out that none of these things obviously.
[00:09:51] Josh Kennedy: Serious sensitivities for me because I don't vomit. Like you do, James. I don't come up in my, I don't have bad skin or anything [00:10:00] like that. For me, it's mainly digestion issues. That's my symptoms. So I'm hoping. These things out there going to, and that's gonna, cause it does have more stuff. Do you want to, do you want to stick on the food?
[00:10:11] Josh Kennedy: It's got more stuff on this list by the way we can.
[00:10:14] James Breese: Yeah, no, we'll we'll stick. Before we go into that, that this is the key thing here. Now you have to understand there's a big difference between allergies and sensitivities and ordinances. So I always used to, I used to say I, what a lot people say I'm allergic to dairy.
[00:10:27] James Breese: It's not an allergic to it. I'm highly sensitive to I'm highly intolerant to it as a different source. If we talk about food allergies, About eight common food allergens, the other ones, but those the eight most common ones, you have milk, eggs, peanuts, tree nuts, like almonds, cashew, wallets, fish, shellfish, soy, and wheat.
[00:10:49] James Breese: Now think about people like peanuts and shellfish are good examples of. What do you see people got the athletic shocks, those types of things. I don't suffer from that level of the serious
[00:10:59] Josh Kennedy: and
[00:10:59] James Breese: [00:11:00] that's really serious. So that those allergens, those are allergies that if you have it here now in the world of food intolerances, right, there's a bigger list.
[00:11:08] James Breese: So this is, this list is engineered to, because as you've just had the results of this, I've just written a whole article in the magazine for next month. And I'm just diving into my article here. So we have the most common food intolerance. We have a lactose or milk protein, which is meat, yeast, gluten fructose food additives.
[00:11:27] James Breese: That's a big one. I've realized recently if you listen to the podcast, Karumba about me with protein powders, that's a good example. Nitrates monosodium, glutamate MSG find found in Chinese food, for example, coconuts and some antioxidants. Those are the main, like insensitive intolerances that people have and symptoms are different.
[00:11:49] James Breese: You know, some people may not even realize they'd sensitive to these things because it only be a minute thing than money way. They react to certain things and they may have dismissed it [00:12:00] for years, like I did in certain cases. And that's the big thing. So it's important to understand the distinguished between the two of them first and foremost, allergens and intolerances.
[00:12:10] James Breese: And then we, you, okay, great. We've had the hair tolerance results back in. But my best bit of advice and things with your clients and myself over the years and dealing with it. You can't beat good old, tried and tested the free version of working out with you, allergic to something first and foremost, and it starts with elimination diets.
[00:12:32] James Breese: That is the key thing. Exactly.
[00:12:35] Josh Kennedy: That is the key. That's the only true way to test it as well.
[00:12:38] James Breese: Absolutely. You're right. The best ones, the goaltender, the IgE test, the blood test. You can do the other ones I've used in California, California based. And they came up pretty accurate to what. But I've already done the elimination side of things first to correspond with what my thoughts were cut a couple of curve balls is that my way was tomato and scallops.
[00:12:57] James Breese: Those are the two things that can be hit, which is interesting. Cause I don't like [00:13:00] scallops and I actually never really like tomatoes. My whole life was so I've avoided those foods. Anyway,
[00:13:05] Josh Kennedy: actually I was really glad that tomatoes didn't come and less. Cause I know as we've been talking about this. Uh, for years, cause obviously you had that.
[00:13:12] Josh Kennedy: We had the DNA test years ago, you did the blood test, blah, blah, blah. We know that the, um, what are they called? Are they called? I want it to say Fox glove. They're not farcical. Um, the things like tomatoes, what they class.
[00:13:27] James Breese: The word. Nope.
[00:13:30] Josh Kennedy: Anyway, it's something like that. Like things like onion, garlic, tomato, cause they're actually people often that people are late stems and none of those things came up, which I'm really happy about, which is good.
[00:13:41] Josh Kennedy: Yeah. Elimination diet
[00:13:43] James Breese: at the same time as well. What you may think is a food intolerance or food allergy, depending on how look at it. It could also mean there's other things first that you need to look at. For example, if people are, have bloating or frequent diarrhea, there's other [00:14:00] issues that could be happening.
[00:14:00] James Breese: I more often than not people eat too from not drinking enough. Uh, poor gut floor. They have an unhealthy gut stress and lack of sleep. Those are areas that you need to look at first, before even touching elimination diet. Are you eating too fast? Were you drinking enough fluids? What's your gut microbiome like?
[00:14:18] James Breese: And are you stressed in the, not having much sleep because sometimes that can fix it first and foremost, before you prose you go into the elimination. Yeah.
[00:14:28] Josh Kennedy: Funny, you should mention a good cause there's actually a good page on this test. How they test your gut biome from your hair? I have no idea. I don't see how that's possible to be honest.
[00:14:39] Josh Kennedy: Apparently they have a, and there's nothing wrong with. So they say, but again, I think we go back to the Vancouver pub podcast a few episodes ago and he was talking about, he thought his gut health was good. And then he had someone in his company do a proper poop test on him. And it came back that he had actually [00:15:00] overgrowth of bacteria and all sorts of, he had to go on quite a large supplement regime to fix it.
[00:15:07] Josh Kennedy: Now he's like, he was a few weeks, a few months into it. He was better. So that's again. That's the only real way. If you are thinking about you've got microbiome, you've got to get a test like that. So I don't think a hair test ain't going to cut it, but apparently they tell me it's fine. I also hope my hormone balance is fine as well.
[00:15:24] Josh Kennedy: The chatline and my digestive health and metabolism analysis. How you get this from a hair, that's the point?
[00:15:34] James Breese: Good. As long as people listening in first talking about this, now this is the most important thing is like we're questioning these things and then we're going to dive deeper into it because that's now you get, if people who listen to this podcast and they're new to food sensitivities, or new to diet and nutrition, this is where you can get a little bit geeky about things.
[00:15:51] James Breese: And you start to, the more experienced you are, the more you start to realize there's other issues potentially going on. For me with dairy was [00:16:00] very straightforward and it's almost instantaneous. However, over the years I realized that. I've had other sensitivities to some wheat, particularly, and then soy and alcohol.
[00:16:13] James Breese: Those are the things I've developed sensitivities to over the years and I'll call it annoying dairy, but it's those things I've seen, not because I was oblivious or that I was oblivious to them a little bit. It was more a case of my experience with dairy or starting to see similar symptoms when I've cut out dairy completely.
[00:16:29] James Breese: And to see what was happening and as, oh, why is this happening here now? What foods have I done here? So I started doing elimination, diets and testing, and I said, like, I discovered it, or like it was, it was a couple of months ago. I was having, when I was traveling, I was having coconut lattes from Costa coffee in UK.
[00:16:45] James Breese: When I was traveling with Nath thinking the coconut milk didn't even bother checking the coconut milk. Stupid. What are they realized? It's about 60% soy. So I was coming out with before on camera video. And it's like, why the hell is my face? All crusty and rashy. Like what's going on here? Go it. It was a soy from [00:17:00] the
[00:17:00] Josh Kennedy: Coke.
[00:17:00] Josh Kennedy: Sorry. So I've got a chance to have non-dairy milk next week. What's your
[00:17:04] James Breese: recommendation at the root health ones? Route house coconut or. They group, they gluten-free and they always say routine, let me get that in Tesco saying
[00:17:16] Josh Kennedy: all the supermarkets do
[00:17:17] James Breese: exist. This is important to realize it's, as you get more fancy with your nutrition and you start taking some foods out and playing with.
[00:17:25] James Breese: It takes a long time, but he started to see remarkable differences and people who have no idea there were allergic or intolerant to some things. They go, wow. When I take this out, my face rash is gone or my psoriasis has gone. No, those are common. I wouldn't even talk about it. I have, what
[00:17:43] Josh Kennedy: do you want to say anymore about that?
[00:17:44] Josh Kennedy: I just want to quickly jump on onto, I hadn't mentioned this to you actually. It's heavy metals contamination is in there as well. Now this one, I thought I put a little bit more sway on this one because I thought, well, actually you probably can test heavy metals from a hair sample. [00:18:00] Actually, this one might be well, because there are contamination.
[00:18:05] Josh Kennedy: If somebody I'm sure this is a former police officer, if somebody like smoked weed or something, it's in your head. Yeah, I guess he comes out your skin and TSO the metal one kind of made more sense to me. So apparently potentially I've got sensitivity to copper done where I'm coming across copper manganese and it suggests you need to look at, obviously you need to look at your diet, see what food, whether there's certain foods have got a lot at this end, but your like your work space and stuff like that.
[00:18:29] Josh Kennedy: And I have is the zinc in my laptop. Do I have to throw my laptop out? James? What's up manganese used in drinks, cans. I don't really have drinks cancer. I don't know whether. Come from copper in electrical generators and motors. Again, I don't know where that would come from. I'm not around, I'm not around those things.
[00:18:48] Josh Kennedy: So it's a bit strange, but I thought it was.
[00:18:50] James Breese: Yeah, but let's listen to all the things you're listing off. Listen in. It's insane. What we're talking about, where we have people who work in the industry [00:19:00] with we live, breathe, and do coaching health and wellbeing to help people and help ourselves before. If someone saw them the first time, there's basically nothing left on that list for them
[00:19:10] Josh Kennedy: cup of manganese or zinc, but the zinc one, it could be cosmetics, pharmaceuticals, plastics, soaps, which is probably much more likely it could be in the shampoo for a shampoo for all.
[00:19:20] Josh Kennedy: I know that's a whole
[00:19:21] James Breese: nother level, all of the like food sensitivities skin, because there's a difference because we've just got to consider what we put in their mouth to go put cause of what we put on our skins. A separate podcast altogether. So all the talk about that, another time, but for people listening now, if you're looking for, what are the classic signs of having a food sensitivity for me personally, and just like seeing what those are, you have ideas just chronic.
[00:19:49] James Breese: Symptoms. Oh, just in people in general, like any solid food sensitivity, you can look at these times like classic IBS, farting upset, stomachs, that [00:20:00] type of thing. Hang over. I used to have hangovers feeling like alive for days. That's what we can have something that I have when I have Gary or alcohol, as an example, brain fog, psoriasis, and big women make.
[00:20:13] James Breese: Skin rash as well. So huge win, almost instant vomiting. That's the big thing. The world health and fitness is war to attention. Or again, another classic example. If I have, like I did last night, I had pizza. It was in a ball of fat last night. So he ordered in pizza, but I'm allergic to the waste, the eat.
[00:20:28] James Breese: And the tomatoes. So I've made a really good meal for you. Exactly. But I made a conscious decision to every now and the end to have, so I have three slices of pizza. Like I can get away with it slight irritation this morning, but that's a conscious decision that I've made to enjoy it. Cause I don't want it that much.
[00:20:43] James Breese: I seen a good fitting end to the end of butterfat to have some pizza, but again, classic sign this morning, water retention and weight gain. I've gone up three pounds in weight and I feel like I'm water take. That's a classic sign for me. If I've had. Not too. [00:21:00] Hasn't gone too well, big thing. We see people and myself and your housemates in the past as well is high mucus production.
[00:21:08] James Breese: Particularly with people you consume dairy, you like snotty, you have on the nose, it's all banged up feeling. You see a lot of people like that. Yeah. Those are the kind of big signs to have a look at and to see if they clear up, basically, if we start cutting through. Yeah,
[00:21:23] Josh Kennedy: absolutely. So anyway, but it's a, yeah, it's going to be interesting.
[00:21:27] Josh Kennedy: What else came up? So non-food no, Nope. That's the wrong one nutrition. Now this is, again, this is potential nutrition imbalances. Not that I have got these, but this is what I might have a. One of those things is folic acid. Now I had a blood test a couple of years back, so I know I am not deficient in that.
[00:21:48] Josh Kennedy: My, my iron been B B12 folate was full late. It was all fine. So I know I can discount that one bunny. An interesting one that came up was magni. Okay. [00:22:00] Now we've talked to that about pat Perry, about this too, on the cultivate elevate podcast. Lots of people are deficient in magnesium because you can't really get it as much in the foods that we anymore.
[00:22:09] Josh Kennedy: Unfortunately, it's got a big list of foods that it is in Pekin, nuts, pine that's, pineapple, Pasinex next peach, but dark leafy greens, but maybe there's just not enough. In that, to, to give you the right level that your body actually needs for your, on a magnesium, uh,
[00:22:24] James Breese: my region glycinates because it's easier though.
[00:22:29] James Breese: That's when they recommend to
[00:22:30] Josh Kennedy: adjustable absorbable, rather
[00:22:34] James Breese: I go for like my supplements. Now, if people custom line them down, I have Shiller jet at the drop, which is high in minerals that you need. I have mushroom powder again, nutrient dense foods. I have zinc
[00:22:49] Josh Kennedy: food, not supplement. You got to think about it that way.
[00:22:51] Josh Kennedy: Food
[00:22:51] James Breese: not supplement. I have zinc to do that and I have magnesium and I have cause I don't eat that much fish. So those are the main ones I [00:23:00] focus with trying to keep this healthy.
[00:23:03] Josh Kennedy: Yeah. So I think we're gonna have to join you, then get a magnesium supplement.
[00:23:08] James Breese: It's where it seems to work. Ultimate BM is useful, but obviously you got to go through the elimination diet now.
[00:23:17] James Breese: So should we talk people through. We go back to push my, share how we go, go for it. So here we go. Now, first of all, there's no point cutting out every food under the sun without, you know, you will just stop for the whole period of time that we do this. So the first thing is for a period of 21 days, that's a good timeframe to work with.
[00:23:41] James Breese: You can go longer, you can do more. You got a cost benefit ratio. We tend to find the 21 days is a good timeframe for people's mental wellbeing as well. Cause it's a long time to go out anything else. So we need to work on that legs. So the foods you're going to cut. Oh, no, don't hate me on this Newton, [00:24:00] dairy, soy eggs, alcohol shellfish, penis, and the night shade family.
[00:24:07] James Breese: That
[00:24:07] Josh Kennedy: was the word I was looking for the night shades when I said fuck school before.
[00:24:12] James Breese: And. That was the last sort of stuff. That is the area where we're going to cut on here. Now, again, it's quite a lot of food you think, oh my God, what am I going to wheat? Well, yes, we got to find some ways to get around it.
[00:24:23] James Breese: But those are the most common ones we got to cut out. Now as 21 days to see what happens. You do a food journal, a food diary as well, a little bit to say, Hey, how you feeling? And each day, what we noticed along the time, your skin clear up, do you feel you look, you have less brain fog, all these little things.
[00:24:43] James Breese: I could easily make notes off. So just make a little diary, make notes near your iPad or iPhone or whatever you wanna do to see how he feels that they see if anything changes. Then you've got them reintroduction. You're not going to introduce everything back at once. It's
[00:24:57] Josh Kennedy: one, then you wouldn't have a clue.
[00:24:59] Josh Kennedy: What was what? [00:25:00]
[00:25:01] James Breese: So let's for example, I think a good way to start off with maybe is X on the on day 22, we introduce and then have eggs at least twice on a certain date and that first day. So for practice and dinner or practice and lunch, two different types, maybe. And then you guys see how you feel over the next two days.
[00:25:18] James Breese: Do any of the symptoms you have before come up again? Is it a yes. Is it a no, if it's a yes. What we found very quickly, let me maybe in toll eggs, we take them out again. Wait a couple of days and we introduce another food to see what happens. And we repeat that process every two to three, well, two to four days, really?
[00:25:34] James Breese: So as a state stage by stage step-by-step process, that will take about four to six weeks. Maybe I can't promise you we'll find it straight away. But it's a good way to start about it and do things first and foremost for free the right way. And then you can use the information from your testing procedures that you've done, or go find the IgE tests to help you back up what your, what you [00:26:00] found in your own personal research.
[00:26:01] James Breese: And that's the only way really to see if you are intolerant or sensitive to foods. It's come down to that. So don't waste your money on test straight away. That's a lazy man's approach. I know we all want to be lazy. We all end up doing the quickest and simplest approach, but it doesn't always tell you the answers and that you more than likely will find more frustration.
[00:26:23] Josh Kennedy: Absolutely. There we go. There we go. Get on this elimination diet. I think I'm also allergic to something called Mayo I'm and I know it's great in it. Look out for those as well. Again, ones in ice cream dressings. I don't really ice cream. I don't have dressings. I make my own, so I'm all right. I'm not doing too bad.
[00:26:47] Josh Kennedy: What I was thinking further down the line for me before we sign off is if I do say, let's say I find out I am, but Darien tolerance, a potential route to go down to have some dairy in your life. Because if I use a bit of [00:27:00] butter and a bit of, I do like cheese and stuff is having the raw. Roma butter, raw milk cheese, because that has the natural lactose in it.
[00:27:10] Josh Kennedy: So that can potentially work for people. But obviously you'd have to do that way down the line after you've tested everything. And then see if you introduce a raw milk version, whether that affects you, but you are very, you are quite sensitive to it on your world. Whereas. Yeah. Whereas I am, I'm not, obviously I'm not, I might have a bit of a sense to everybody I'm not vomiting or anything.
[00:27:29] Josh Kennedy: I've had milk and dairy my entire life.
[00:27:34] Josh Kennedy: So yeah, but there are, but don't, I'm just trying to make people feel better that there are potential ways you can reintroduce certain things back in, or you might find out. After you've done the elimination diet and reintroduced what you're able to and with no ill effects. If you then maybe look at improving you gut biome, you might then find you can have some dairy or some gluten or whatever it
[00:27:57] James Breese: is.
[00:27:58] James Breese: And that's what we did. Like over the years [00:28:00] when I realized I had poor gut health, like I did everything I could to try and make it. And improve the quality or is now, then I try to introduce certain things like alcohol. I tried to introduce, Nope, it didn't work well, but I found now perhaps they might have say the pizza last night.
[00:28:15] James Breese: I can reintroduce cheese in small quantities and dose. I come here and I'm able to tolerate it. Yeah, exactly. Your whole large pizza. I'd love to be able to build a whole large pizza. Yeah. I
[00:28:27] Josh Kennedy: can't eat a whole goose.
[00:28:33] James Breese: Yeah. I can have three slices, maybe four, if I'm lucky, just a wing.
[00:28:41] James Breese: Yeah, it's one of those things. I'm sorry for, if people have sensitivities, I'm sorry. If you spent money on waste of money and thousands of products of food, sensitivity kits, sadly, there is no one true method of finding it. It's trial and error, and then you can maybe invest in the testing. We haven't found out what the answers are you looking [00:29:00] forward to try that route too?
[00:29:00] James Breese: Cause there may be something you haven't tried as well. Yeah,
[00:29:03] Josh Kennedy: absolutely. I think we're probably going to need to come back and do a follow-up episode to this after I've done some elimination and see whatever.
[00:29:10] James Breese: Absolutely. I get, if anyone's out there as well, struggling to get the hair head around this, we've done this with a lot.
[00:29:15] James Breese: So you want to say struggling to get their hair, or if you are struggling to get head around this or hair, and this is John shade, and you want a bit of help, look, Hey, get on a call with us. We'll help you put you in the right direction. strengthfinders.com forward slash call. We'll happily work with you to help you get to where you want to get to, or we'll just have a chat to help you to point you in the right direction of where to start and whatever is the most sensible option for you.
[00:29:35] James Breese: We're here to help as. Indeed.
[00:29:38] Josh Kennedy: Thank you very much, sir. I hope you've all enjoyed this episode. I'm off to Gorge on bacon for one last time. Like
[00:29:43] James Breese: idea, actually idea I had when I listened to a podcast the other day, I don't know if you have any specific question out, but people have actually bothered to listen to the end of this podcast, just in case, if you have any specific question, there was a failure record, a voice note, send us a voice note to [00:30:00] hello.
[00:30:00] James Breese: Strength, motors.com. And then we'll use your voice on the podcast and answer your question specifically. I went on the podcast a couple of days ago. I thought was really good at good way to do it. So if you have a specific question, do a voice note, send it into us. hello.com and we'll even maybe get your sounds.
[00:30:17] James Breese: If your voice sounds good enough, let's put it that way. Say if you got a face for radio, we may include you on the show and ask you a question. Cool.
[00:30:25] Josh Kennedy: That's a good idea. Yes. And then you've voiced those guys. If you've got any questions to help you find this useful. Thank you very much, James. Thank you guys.
[00:30:31] Josh Kennedy: Serve the listening until next.
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