Who tested you for food alergies?  What kind of test did they use, and are you trying to eliminate all of the above at the same time?

Beloved, I have to say that I have gone for a very long period of time without a Big Mac (I may have had half a dozen in fifty-odd years), and it's not hard at all... (And I'm not even a vegetarian, but McD's really grosses me out.)

For grains, you sub in rice, millet, amaranth, quinoa, lentils. There's a huge, albeit expensive, array of lovely sheep and goats milk cheeses to sub in for cow's milk. Also, and I don't know if it matters, "beef" probably means the standard grain fed crap we get in grocery stores. You may be less sensitive to grass fed beef.

I agree with some of Alex's questions.  Are any of these true allergies?  If not, there is no test that is reliable for multiple food sensitivies/intolerances, but there are some that are ok for a specific food.

Are you going to be trying to reintroduce the foods that you aren't actually allergic to eventually?  Writing everything off forever might not be neccessary, although once some people start feeling better they don't care if they have eliminated some things that they could include.

Bison might be a good substitute for beef.  Restaurants, grocery stores and processed foods now offer way more variety for people with food restrictions, so there are options, but it takes time to find your favourites.  There's lots of gluten free groups, maybe finding one near you could help give you some ideas?

A naturopath doctor tested me - drew blood for work to be done on.  I don't have papers with me here, but will check out what the actual name of the tests were.

No I did not eliminate all at once.  I haven't had beef since March . . . I just knew it would be hard for me to eat when I was so ill.  I had not added it back in yet.  I haven't had grains since the end of May.  A friend suggested I try going "grainless" to see if it made a difference.  I just cut out the cow's milk a couple of days ago.

I know many who feel the same as you BetteTheRed re: Big Macs - but I loved them!

I have always eaten brown rice, and I've started eating quinoa in the last couple of weeks.  I haven't added lentils back in yet.  I did buy some goat's cheese - I bought some feta - and I really liked it.  I haven't tried the cheddar yet.  I'm not a big cheese eater, but I know I need to eat different things.  I cannot buy goat's milk or goat's yogurt where I live.

chemgal, I won't even consider trying to add them back in until my digestive tract is totally healed.  I just can't chance it right now.

But once I am better, and brave enough, I might.

I was thinking of bison meat today . . . I definitely will try that when I am feeling better.

I haven't tried gluten free products yet . . . I've noticed they are made from potato and corn starch . . . and I'm being mindful of these.  The only gluten free baked products I can buy here are frozen bread.

I agree with that!  These test do have false positves AND false negatives, so unfortunately if foods are causing the problems, you might have to be looking into restricting other foods without having test results show you which ones.

Yes, I definitely recognize that there is room for error.  I realize that foods I am eating now could be causing issues . . . so I am monitoring and recording all my foods.  And that someday I might be able to have these foods.  Probably down the road I will have the blood test repeated and see what it says.

The gliadin sensitivity showed up on a GI panel on a stool sample . . . I had a blood test done for celiac disease and I do not have it.

Beloved are you not close to a grocery store that has a gluten free section. I no longer eart anything with wheat and have found rice pastas, soups, tuna fish, coconut flour, crackers and even cookies. I drink coconut milk. I buy plain yogurt and add my own coconut flakes or fruit. Eat gluton free bread which quIte frankly tastes better toasted. I've tried that peanut butter that has no peanuts at all and it tastes just like peanut butter. I keep walnuts and pecans and cherry tomates handy to munch on. I dont eat any processed meats or cheese and I hard boil some eggs ahead of time so I can just grab them for breakfast. Anyway just a few suggestions. Im not doing this for the same reasons you are but maybe some of these suggestions will help.

Interesting factoid I read about eggs in Barbara Kingsolver's Animal, Vegetable, Miracle. Regular grocery store eggs have yolks very high in HDL. Free-range chickens have yolks high in LDL. (Further investigation, however, reveals that the "free-range" thing is a bit tricky; you'll need to find a real farmer who lets hir chickens forage...)

waterfall, all I can get here at the grocery store is gluten free bread.  There are rice crackers, etc. and some products that are packaged that say "gluten" free, but we don't have a gluten free bakery like some places do.

I do buy almond milk.  I have been using the plain yogurt for months now, but it is made from cow's milk - is it still okay to use?

I've bought almond butter.

In our local bulk bin I've bought coconut flour and almond flour, but haven't made anything out of them yet.  They say they don't make good bread, but I'm aiming for muffins, and perhaps some kind of biscuit, as well as being able to use as a "breading" for fish, etc.

I've found most gluten free bread & cookies are dry and crumbly, and not too tasty!  I have however discovered Aidan's products - they make a terrific hamburger bun!!  Here's a link - although they are in the Toronto area, I see on their site that they do mail order!   http://aidansglutenfree.com/   Expensive, but worth it, IMO. 

I also have a wonderful bread recipe that I will see if I can mail you ... delicious!  I only make it occasionally, but well worth it! 

There are a few gf pancake mixes out there that are pretty good.  Instead of buttermilk we often use club soda - works well to make them nice & light.

Is corn okay for you?  Cornmeal makes a nice crunchy 'breading' for fish, chicken etc. 

It really just depends on how bad your sensitivity is.  If it's just cow's milk and not goat milk it's probably the casein and as far as I know yogurt still contains casein.

I did say "casein" on the report . . . so I guess that is was it is.  I don't how sensitive I am . . . I didn't think I had issues . . . and now because I am trying to heal I don't want to try something that might even cause a little irriation.  When I am better I will try things occasionally and see what happens.

I don't feel any different/better than I did when I was still having milk products a few days or a week ago . . . so I'm not sure how much this is affecting things - but I just need to do whatever I need to do right now to get better.

Sometimes things work right away,but somethings take a while to notice, It's best to ask or google to find out how long you need to try something to see an effect. 

I did have blood tests done for food allergies - and they were okay.  It was a saliva test that I tested positive antigladin test result - the test was called Gliadin Ab, SIgA (Saliva).  Borderline is 13 -15 and over 15 is positive - I tested at 25.

It was on the blood tests that showed I should avoit beef and cow's milk - I don't have those papers with me right now - and I can't remember the exact name of the test.  The doctor suggested at this point, because of my compromised intestinal tract that I avoid the foods on the "avoid" list immediately for now.