very interesting post indeed.
the zinc i agree with completely, our dietician who is a mindd member
and uses NT, put kenz on a zinc/molybdenum/selenium supplement and he
explained this would help kenzie's liver detox the sals in his diet.
in particular it was the zinc WITH the moly. (he also says kenz can't
cope with fructose which is why he's still fruit-free, and this takes
longer to fix than sals intolerance). so i gather that a lot of
minerals and vitamins work synergistically (rather like wap teach
with a and d in cod liver oil with the ratio of 1:100) anyway i was
skeptical because the failsafe theory had me running petrified of
sals...
until last weekend when i gave kenzie home made baked cannelini beans
made with ONION and TOMATO and he had absolutely NO REACTION.
ALL MY HARD WORK IS FINALLY ACTUALLY WORKING!! YAAAYYYY!!!!
Sarah

--- In FailsafeNT@yahoogroups.com, Renee Cyr <rmcyr@...> wrote:
>
> Very interesting post! I don't know, *is* that what is going on?
> thanks for taking the time to write down your theories, it really
gets
> me thinking...
>
> I think you are onto something, but I'm a bit confused. Would you
mind
> working it with me a little? Is this what you are saying?
>
> Sal Processing System: uses up certain nutrients, busies the detox
pathways
>
> Overwhelmed Sal processing system: results in K deficiency, copper
> levels raise (darkening blonde hair), sals goof up brain, skin,
joints
> and other symptoms, system can just give up, but will resume after
a
> while off of sals?
>
> Proper Sal System processing system: Zinc and K levels raise,
pathways
> clear, feel good
>
> Maintenance/healing: pay attention to nutrient status, moderate
sals and
> amines
>
> Need some clarification:
>
> I thought low zinc was what was related to food chemical
intolerance,
> not low copper
> I thought when you go low sal, you can process more amines
>
> Renee
>
>
>
> Shannon Weiner wrote:
> > Salicylate and amine intolerance is such a huge and mysterious
puzzle
> > to me. I'm slowly trying to put the pieces together, and
wondering if
> > I'm on the right track based on what you've experienced. No, I
> > haven't done the diet yet, but I'm finding myself not wanting to
eat
> > higher sal foods in general. I don't know if it's psychological
or
> > really listening to my body though :)
> >
> > So here goes:
> >
> > If you're eating the 'right' amount of sals for your body -
meaning
> > under your 'tolerance' level, then your body process them away and
> > they disappear and everything is fantastic. This process uses
> > specific nutrients (vitamin K? copper?) and pathways, and serum
zinc
> > raises, while serum copper lowers. Low copper helps explain low
amine
> > tolerance, and low melanin production (light blond/red hair).
> >
> > If you're eating too many sals, The processing mechanism gets
> > overwhelmed and stops trying. Sals start to go places they
shouldn't,
> > like your brain, skin or joints, and cause symptoms. Serum copper
> > goes up, darkening your hair, and allowing you to process more
amines
> >
> > When you cut out sals on the failsafe diet, your body goes back
into
> > 'process the sals' mode (kinda like detox), and your zinc raises
> > again. This means you're more sensitive to amines, but your other
> > symptoms go away. You get process the sals that have accumulated
in
> > places they shouldn't have. Once those are cleared out, you can
start
> > eating small amounts of them again, and keep up with the
processing,
> > but you have to balance it with eating too many amines.
> >
> > Now, if I'm on the right track, then it seems like you could
speed the
> > detox process up by supplementing with whatever nutrients are
> > necessary for processing the sals, and if you paid close
attention to
> > copper, you might be able to minimize the amine intolerance?
> >
> > Shannon
> >
> >
>