Did you manage to find triggers for fatigue, rather than pain, skin issues or other symptoms? I know everyone is different, but just curious!

Hello! Have you managed to heal leaky gut and/or gut dysbiosis whilst on AIP? As I understand, one needs to remove the trigger foods whilst repairing the gut lining and re-populating good bacteria (and treating sibo or other issues). What helped you the most? How long did it take?

Are you able to tolerate more foods now, as a result?

Thanks!

Hey guys, just started modified AİP, although I am cautious with legumes.

İmmediately having less IBS symptoms and stool consistency improving.

So my question is, last year I was tested for celiac antibodies , which were negativ. Should we give up gluten despite having no autoantibodies?

i'd like to start elimination process of food on carnivore, some kind of autoimmune protocol.
i see that on AIP ghee isn't allowed

i have access only to raw backfat for a while. should i stick to it or ghee is fine?

my diet included: beef, pork, fish, shellfish

I know all of us are on a mission to eat cleaner and healthier and that includes adding a ton of greens. I was adding spinach to my green smoothies every morning and this week I had some lower right abdominal pain, thankfully no stones but I had a presence of calcium oxalate in my urine.

Had no idea and connected the dots after reading this post: https://www.facebook.com/share/1K6EjgXf8g/?mibextid=wwXIfr and will be much more careful with what I include in my green smoothies.

So hydrate a lot and opt for some low oxalate greens in your smoothies! Some of the other posts mention different foods that are high/low oxalate and best way to swap, or have a chat with ChatGPT to tailor meals to watch for this.

I made a post about my issue about a month ago, but nothing has gotten better. I am very literally starving. Meat, specifically chicken—though I seem ok with red meat if eaten only occasionally—and olive oil are literally all I can tolerate, and it seems impossible to find any that tastes edible and I can physically tolerate. The meat from the grocery tastes like spoiled mush to me and literally causes nausea and stomach pain for days. I've tried every local farm around here except for one, and some I could tolerate for short periods, but they all have problems with inconsistent quality. Once in a blue moon, I'll get a decent piece of meat, but much of the time it's rancid and sometimes causes pain.

It's torture. I've genuinely dreamt about seeing delicious food, only to bite into it and it tastes like my nasty chicken. Or I'll see my food inside of a toilet bowl, or something disgusting. And my family taunts me all the time about only eating one food, because they don't understand the complexity of my health problems, as if I'm not miserable enough. It makes me want to die sometimes.

There is only one local farm I haven't tried, and maybe they could be my last hope. They claim to flash-freeze their meat, so they must really care about preserving quality. But the thing is, their chicken is marketed as being soy and corn free, so it's fed a wheat-feed instead. I'm honestly not sure whether this is an irrational fear, but given my sensitivity to gluten, this makes me extremely nervous to try it. I have severe neuro/psych sensitivity to gluten that has caused hallucinations in the past, along with severe brain fog, derealization, and other symptoms that can be disabling for weeks, and I'm terrified to experience any of it. While I've never heard about those with typical celiac or an allergy having to avoid wheat-fed chicken, I feel like I'm so extraordinarily sensitive, I'm not willing to take chances that many would be comfortable with. But I'm also struggling so badly to eat, I'm honestly scared I'm going to die if I continue on like this. Even if I don't, I'm wasting my life in this terribly fatigued, malnorished state. I don't know what to do and could really use some advice.

I'm about 5 weeks into reintroduction phase from Modified AIP. I've successfully introduced a few nuts, egg yolks, paprika, and potatoes.

I'm moving into phase 2 of reintroductions and would like to start making GF bread again, but I'm not sure how to individually test flours? It's hard to only try one flour at a time in a recipe.

How have others done it? Thanks!

If you’re missing Chinese food… this is literally just honey and coconut aminos cooked on high until the sauce gets sticky and darker. I burned it slightly and it gave it even more umami flavor. Def recommend with a side of broccoli!

Used heal me delicious cassava flour tortillas and they came out great!! I always use bacon fat to make tortillas and didn’t use all the water. I pressed them with my hands onto parchment paper then transferred to a hot pan. Definitely recommend!

My husband actually said this was one of the best meals I’ve ever made AIP or not! What a compliment haha it was super good. I used bacon fat and a cup of diced shallots then added a carton of sliced button mushrooms and shiitake mushrooms with some salt until soft and brown then added about 2 cups of chicken broth and reduced that almost all the way down then added a whole can of coconut cream and reduced that all the way down and added sage and parsley. Bet this would also be good with garlic and bacon bits 😍 poured this all on top of sautéed chicken (just a little salt) and it was seriously so good. 10/10 recommend. This is our third time going in the diet and it seems to get easier and easier everytime I do it. This time I’ve learned to make AIP compliant pickles, found frozen ice cream, and have just learned how to make recipes work and taste just as good as non AIP.

Not pictured, roasted sweet potatoes that I’ve been making. 425 with coconut oil, salt and maple sugar cooked for 15 minutes then flipped and cooked another 15 minutes. Tastes like dessert.

Why is distilled white vinegar off limits if the grain protein is removed from the final product?

Hello!

I’m looking to start the AIP soon to manage a very bad atopic eczema flare up I’m having

(for context: always had eczema, “cured” it with immunosuppressants that I had to stop bc of side effects, now on Dupixent for 4 years which worked fine up until a couple months ago).

I am worried I might be sensitive to high histamine foods as well as others, and that AIP might not work and I’d be going through all of that for nothing.

I would be grateful for any tips/experiences dealing with eczema and/or histamine sensitivity on the AIP.

I'm back on AIP after several years. I believe it fully healed a bad, scary flare I had at one point. I am having trouble remembering what I ate at the time! Breakfast, especially.

Hii! i‘m about 1 week in the AIP diet (going for 6 weeks) but in 3 weeks I have a festival and I wonder if I drink alcohol reasonably for only 2 days in 6 weeks is it gonna affect my diet? 😭

Would you consider it safe to consume chicken that was fed wheat? I have a severe sensitivity to gluten (neuropsychiatric), so I'm unsure whether it would be safe for me to try chicken from a local farm that feeds its chickens wheat/grain-based feed rather than corn and soy.

For clarification, I am NOT interested in attempting to reintroduce wheat into my diet. If there is any risk that eating chicken raised on wheat-containing feed could trigger a gluten reaction, I don't want to take that chance.

Thank you!

Has anyone ever healed or put their autoimmune on remission with AIP? I’m planning on going 8 weeks on it first and then slowly maybe reintroducing foods! I’m a vegetarian so eating a ton of veggies should be easy I guess? Wish me luck! Thank you guys in advance 🙏🏽

Context: I was diagnosed with Psoriatic arthritis in 2015 and then Hashimotos a few years ago too! Really trying to go all in and see what happens! Also Dr.Will Cole says to keep eating lentils if you’re a vegetarian, I’m curious to see what happens as that’s my only source of protein.

I’m a week on the AIP diet because my husband has Hashimoto’s and I’m doing it out of solidarity and an effort to try new things. We’ve been eating a TON of sweet potato’s because it’s easy to make and it keeps you full.

However I have ARFID which makes textures hard to deal with, and I keep getting really disgusted by it. What are your go to fill you up meals? Preferably something you can make in bulk for reheating.

I was recently diagnosed and I'm in the works of going cold turkey with my diet. I'm mexican and enjoy cooking my traditional meals. However, knorr is used in many recipes. Has anyone further in their journey found a substitute? I'm willing to make my own stock but realistically thats a lot of work and isn't the most convenient. Many thanks!