Everly Well Food Sensitivity Test - Review

Any of you who have visited here for any time know I have some "gut" issues.  I had ulcerative colitis as a teen and as an adult displayed all the symptoms of IBS.

I've gotten better through eating "cleaner" food with less additives and junk, but still, there are days I'll eat something pretty plain and get an attack.

I've never done the test for Celiac - I'm sensitive to wheat (but do fine with Einkorn ancient grain flour) but I don't know about other food sensitivity issues.

So when I read about a test I can take at home to measure my immune response to 96 common food triggers for less than $200 and no charge for a doctor's visit,  I was in.

From the well-regarded folks at EveryWell, it's not a true allergy test (those are done through a doctor's office) but does measure your food sensitivities to craft an elimination diet with the least effort

The box arrived from EverlyWell pretty quickly and there were clear instructions as well as an online tutorial on their website where I first went to register my product. Everything you need is included, bandaids, gauze, alcohol swab (I would have preferred Bourbon) instructions, a biohazard mailer, the paper that collects your blood drips and the lancelets.

It required blood collection.  I was hoping for spitting in a cup or something but the scientist part of me know there would be a blood stick.  Users have said it's pain-free.

Remember I'm a redhead - redheads and pain are a whole 'nother animal, but it was only a very quick "poke", not one I'd volunteer for on a daily basis (as evidenced by how I sent their box back with my results) but worth it, if it means a calmer gut. For you non-redheads you will probably say "Boy is that L.B. a WIMP!"

But secretly I think the video provided, which shows a young lady picking up the lance, not actually poking her finger, then delicately letting the drops of blood fall to the paper editing out the "Son of a (*#)@*" scene that occurred at my house.  Just saying.

But I'm a wimp.

One word of advice - they recommend running your finger under warm water 30 seconds then hold your hand down at your side shaking it a few times.  Don't do it longer than that (don't ask me how I know). Still, they said I might have to "milk" my finger (by rubbing in a circular motion) to get a drop of blood.

Nope - in typical LB fashion, my very warm finger bled like nobody's business when meant I had to be FAST to get the drops collected, but I got it done with minimal mess and after the initial surprise of a poke, my finger didn't hurt at all.

It's all boxed up (they supply everything) and I will mail back to the lab first thing in the morning.  I'm supposed to have the results by email in less than a week.  I'll keep you posted.  So far I'd recommend this as a product for being easy to use and understand! They literally walk you through it with online and paper tutorial.

From their website;

Our Food Sensitivity test measures your body's IgG immune response to 96 foods that are commonly found in western diets.

An improvement in food sensitivity symptoms after eliminating the triggering food source is always the best test. Rather than randomly eliminating foods over many months and assessing your change in symptoms, you can have a directed elimination plan. An antibody IgG immune response can offer guidance on what foods may be the best to eliminate. Note that this test is not a food allergy test, which measures severe allergies that can be life-threatening conditions. Food allergy tests measure IgE antibodies and can't be currently taken at home. This test also cannot diagnose Celiac Disease. Food can trigger an immune response which may manifest itself in physical symptoms such as: Dry and itchy skin Other miscellaneous skin problems Food intolerance Feeling bloated after eating Fatigue Joint pain Migraines Headaches Gastrointestinal (GI) distress Stomach pain

Perfect Guacomole

Guacamole is one of those "love/hate" dishes for some people.  I used to hate it until I tried actually GOOD guac and not some runny and bland Mexican fast food versions.  It also is full of healthy fats so even if watching calories, it's a great nutritious snack with some veggies or gluten-free paleo-friendly crackers.

Unlike many popular recipes for this dish, I leave out the tomato and garlic  (though I might use a little tomato for photo garnish ). You can also leave out the onion if you don't eat onions.  The key is using the grocery store avocado (Hass)  which are ripe but not so ripe they are mushy.  The avocado should yield to a gentle squeeze of your hand. Friends don't let friends buy mushy avocados.  If all the store has are hard ones, take them home and put in a bag with a couple of bananas which will help ripen them in a day or two.)

4 medium ripe avocados, halved and pitted
1/2  cup finely chopped white onion
1/4 cup finely chopped fresh cilantro
1 small jalapeño, seeds and ribs removed, finely chopped
3 tablespoons lime juice (about 1 and 1/2 limes)
1/4 teaspoon ground cumin OR coriander
1 teaspoon salt
dash of black pepper
4 dashes hot sauce (optional - I love Scoville Brothers Singing Smoke brand)

INSTRUCTIONS

Use a spoon to scoop the avocado flesh into a medium sized serving bowl, discarding any browned bits.  Promptly add remaining ingredients (except hot sauce) and mash using a  fork, or potato masher until it's at your preferred texture. If using hot sauce, gently stir in after mashing - to taste

I often add a pinch more salt, but taste first and add extra salt after.

Store leftovers in a tall narrow container to reduced the top surface area that may brown.  Cover well with plastic wrap (note, if you use onions in yours, placing a good chunk on top of the guac will help reduce the browning, though you will wish to remove any small areas that do brown before serving leftover.)

Vegan "Chicken" Soup

This is a quick easy soup that you can have on the table in less than 20 minutes. (and it's way better than canned soup).

2 cups water and 2 cups vegan "chicken" brothveggie broth
1/2 cup diced carrots
1/2 cup sliced celery
1/4 cup diced sweet onion (optional)
1/3 cup mushrooms, thinly sliced (I used two different varieties)

1/4 pound gluten-free noodles
small handful of shredded spinach

2 cups diced veggie chicken.

Saute carrots, celery, and onion (if using) in a teaspoon or two of extra virgin olive oil (or butter) for 2-3 minutes to soften.  Add liquid and bring to a low boil and simmer 9-10 minutes.  Add noodles and cook 8 minutes more, adding mushrooms the last couple of minutes.

Add protein and bring to a boil, adding in spinach to wilt in the last minute or so.

Season to taste (I used a couple of dashes of salt and pepper, a pinch of Italian seasoning, a dash of crushed red pepper and 2 pinches of thyme).

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