Steph,
> The asthma got worse, and I now believe that's because I
> started eating so many salicylates with NT, which we started gung ho
> on 2 1/2 years ago. Before that, for most of my life, I didn't eat
> high salicylate foods - I just didn't like those kinds of foods (well,
> except for tea, which I've always loved! LOL). I do think I had mild
> signs of the asthma throughout my life, like when I went around heated
> swimming pools and hot tubs.
> 2 years ago, I went dairy and gluten free (got tested through
> Enterolab).
Did your dairy and gluten intolerance seem to be precipitated at the
same time? If so, I am having a discussion with someone offlist about
the possible role of EPA from fish oil and cod liver oil causing
dietary intolerances. We've looked at some studies showing that in
mice, inhibitors of the COX2 enzyme, which converts the omega-6
arachidonic acid into hormone metabolites, cause massive villous
atrophy when administered with egg protein, but egg protein causes no
symptoms without the COX2 inhibitors. (Examples of this drug include
all NSAIDs -- aspirin, ibuprofen, naproxyn, etc, as well as the
COX2-specific newer drugs).
Turns out that arachidonic acid is necessary for sealing the tight
junctions in the intestines and preventing immune-mediated villous
atrophy.
But the omega-3 EPA antagnoizes the conversion of arachidonic acid
(AA) to those metabolites, so in high doses it's probably doing the
same thing as the COX2 inhibitor drugs, and leading to food
intolerance.
Many of us have used a lot more cod liver oil than Price considered
safe -- 3/4 tsp per day, in combination with 3/4 teaspoon of butter
oil. His use of generous organ meats and butter in the diet may have
provided sufficient omega-6 arachidonic acid to balance the omega-3
EPA in the cod liver oil.
By far and away the best source of AA is brain. Fish-eating cultures
that Price studied ate FISH HEADS. Which one of us, after switching
to NT, has eaten most of our fish with the heads on?
Chris
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