RMweb Premium Mallard60022 Posted February 21, 2016 RMweb Premium Share Posted February 21, 2016 There follows a serious question or two. I have noticed that certain vegetables (mainly used in home made soups) often make me feel quite unwell. Today I had parsnip soup for lunch and almost immediately felt like I was getting 'flu ache' and migraine in the face if that makes sense. This has happened before but I've attributed the feelings to other causes. I reckon that certain other soup mixes also have the same affect; potato, tomato for example and possibly stuff with garlic in it! (Please, no quips about vampires). The 'serious' questions I ask are, does anyone else have, or has had similar problems and if so, what have you done about it or had diagnosed. Yes, I understand this sounds a bit pathetic, but I'm really trying to identify why I have so many low level fatigue making symptoms when many blood tests at the GP show nothing. I have read some info on Oxalates and that seems interesting, however I'm not a great fan of a lot of 'WWW health advice'. Many thanks. Phil (yes I know I'm always asking weird questions) Link to post Share on other sites More sharing options...
Arthur Posted February 21, 2016 Share Posted February 21, 2016 I can't answer your question Phil but just to be clear, do these vegetables only have thus unfortunate side effect if prepared as or in a soup? Can you eat them otherwise? Is there some other factor in a soup which is the issue? Link to post Share on other sites More sharing options...
RMweb Premium Mallard60022 Posted February 21, 2016 Author RMweb Premium Share Posted February 21, 2016 Thanks Arthur. That's a very interesting point. AFAIK I've not had trouble with roast Parsnip, fried or raw tomato and only very occasional 'problems' with certain spuds that I call 'floury'. Mash and roast spud seem ok but not chips and I put that down to the frying or the process in frozen type chips that you just heat in the oven. In my 60s I seem to have become very sensitive to certain food and drink as well as becoming gluten intolerant. Phil Link to post Share on other sites More sharing options...
inglenookfan Posted February 21, 2016 Share Posted February 21, 2016 You say homemade? is this homemade soup from scratch or tinned soup "made" at home? The tinned stuff is full of preservatives that can cause headaches along with the leaching of the can metals into the food if it is very old. The other problem could be the pan that you are using to cook your soup in i. e damaged teflon coatings, damaged enamel on coated iron products etc Just thinking that you may be poisoning yourself slowly. Link to post Share on other sites More sharing options...
RMweb Premium Mallard60022 Posted February 21, 2016 Author RMweb Premium Share Posted February 21, 2016 Homemade as in veg mostly from the allotment and prepared at home in a pressure cooker. No chemicals used at the allotment. This is as it has been prepped by SWMBO for over 30 years! It is only really in the last 5/6 years since having to take BP medication that my body chemistry seems to have changed a bit. For example, before BP meds I couldn't tolerate cooked onions. Loved them but boy did they hate me! Now I can eat cooked onions! Phil Link to post Share on other sites More sharing options...
RMweb Gold TheSignalEngineer Posted February 21, 2016 RMweb Gold Share Posted February 21, 2016 The only 'nasty' thing I can think of regarding parsnips is that the leaves and shoots contain toxins to prevent herbivors from eating them when they are growing. Link to post Share on other sites More sharing options...
inglenookfan Posted February 21, 2016 Share Posted February 21, 2016 Could be an increase in bradykinin caused by the BP pills? Maybe there is a reaction with certain food chemicals and Bradykinin ? Really needs looking into for peace of mind. Link to post Share on other sites More sharing options...
duncan Posted February 21, 2016 Share Posted February 21, 2016 The other point to consider Phil is whether you use any commercial stock cubes etc, some of these can have an effect. From my point of view some have celery in them, goodness knows why - must be those TV chefs. Link to post Share on other sites More sharing options...
Kenton Posted February 21, 2016 Share Posted February 21, 2016 however I'm not a great fan of a lot of 'WWW health advice'. Uh?, well ... Food allergies are on the increase. No one really knows why. Sadly there is a great deal of psychological, physiological and pharmacological factors in play here, and that is before we add in environmental and other variables. I've had a specific food allergy since birth and the food item is generally easy to avoid. A whole group of other foods also tend to give stomach cramps but that just makes me look like a fussy eater. So general advice seems to be avoid the culprit if it can be identified and enjoy what doesn't cause a problem. Worrying about it can itself lead to IBS and other problems. If your blood tests are "normal" whatever that is supposed to be (they doe not point to poor liver or kidney function) then once again simply avoid the identified culprit. If you have other more severe symptoms pain, severe tiredness, etc then further tests might be in order to rule out all sorts of other potential physiological problems (eg. gall bladder, hormone imbalance, and a lot of other scarier things). Also do not rule out the possibility of drug/food drug/drug interactions. They do exist, and in general very little attention is paid by either the pharmaceutical company or GP's to them. Most are glibly dismissed unless they are considered serious/fatal. The history of a drug, particularly in the wider population, will always outweigh an issue with a single individual, (probably rightly so - risk/benefit judgement). Perhaps discussing the issue in more depth with your GP and testing the theory with his help by a change in medication might be an option. Will depend much on the open-mindedness of the GP - many are pretty closed mind on these issues. But overall the most probable advice will be to live with it and simply avoid the foods that seem to cause the problem. Link to post Share on other sites More sharing options...
jonny777 Posted February 21, 2016 Share Posted February 21, 2016 My wife used to get a temporary, but serious sounding hacking cough after eating certain meals, and after many weeks of experimentation and narrowing things down a lot, we finally came to the conclusion that the culprit was Bisto Best gravy granules, which I used to make gravy on regular occasions, having ditched the powder because we thought it was too salty. I have scrutinised the ingredients and it maybe one or more of the E-numbers. Anyway, I made a change to Knorr Stock Pots and she has had no problems since then. Link to post Share on other sites More sharing options...
RMweb Gold The Stationmaster Posted February 21, 2016 RMweb Gold Share Posted February 21, 2016 Apart from something in the ground that hasn't completely cleared for some reason I can't think of much else but I do wonder about the pressure cooker and the physics of the way it cooks? Mrs Stationmaster makes all her soups using an ordinary saucepan and, in some cases a liquidiser on the cooked results before the final flourish back in the saucepan and I've not noticed any problems for me with carrot soup or leek & potato (or various others in which she tends to use shop bought veg when there are no home grown supplies. I'm on Ramipril for BP and that has had some adverse impact on my kidneys (hence the dose has been reduced) but no impact on taste or food tolerance (thus far). Link to post Share on other sites More sharing options...
Arthur Posted February 21, 2016 Share Posted February 21, 2016 Echoing what Kenton has said re food/pharmaceutical interactions. As an example, several drugs are metabolised 'out of the body' by the cytochrome p450 pathway in the liver. This pathway also metabolises some foodstuffs, grapefruit juice being one. This can cause a bit of a metabolic bottleneck, slowing down the elimination of the drug and bringing about elevated levels of it in the body. The antihistamine Triludan was withdrawn as a result of this clash of pathways, as increased levels could, rarely but sometimes, lead to heart arrhythmia. If there is a recognised issue with your medication vs foodstuffs, it should be mentioned on the product information sheet which comes with the pack. Link to post Share on other sites More sharing options...
RMweb Gold chris p bacon Posted February 21, 2016 RMweb Gold Share Posted February 21, 2016 My Sister and Uncle both suffer with severe stomach cramps with garlic and so cannot eat it in any way, shape or form. My brother and I are unaffected and can eat anything although big Bruv can and does fart for England on the merest hint of cabbage water but doesn't see it as a problem. Link to post Share on other sites More sharing options...
34theletterbetweenB&D Posted February 21, 2016 Share Posted February 21, 2016 ... I have noticed that certain vegetables (mainly used in home made soups) often make me feel quite unwell. Today I had parsnip soup for lunch and almost immediately felt like I was getting 'flu ache' and migraine in the face if that makes sense. This has happened before but I've attributed the feelings to other causes. I reckon that certain other soup mixes also have the same affect; potato, tomato for example and possibly stuff with garlic in it... ... AFAIK I've not had trouble with roast Parsnip, fried or raw tomato and only very occasional 'problems' with certain spuds that I call 'floury'. Mash and roast spud seem ok I'd be looking for 'something else' that's a common factor to your soups, rather than these specific vegetables which are not giving trouble when eaten in another form. The 'face ache' with the soup might be something like trigeminal neuralgia, that often manifests as temperature sensitivity and appears to be most unpleasant on the evidence of the two sufferers I know. Is your soup normally consumed very hot, hotter than when eating the veg as veg? (It's very unlikely to be a chemical effect that rapidly affects your face, chemicals from our food are absorbed in the gut, and distributed by your blood circulation uniformly about our system.) Link to post Share on other sites More sharing options...
raymw Posted February 21, 2016 Share Posted February 21, 2016 Possibly aluminium poisoning? We threw out our ali cook pots years ago - there is 'enough' ali anyway in prepared foods, anyway. http://www.arltma.com/Articles/AlumToxDoc.htm and plenty of other places on the web. Link to post Share on other sites More sharing options...
RMweb Gold Colin_McLeod Posted February 21, 2016 RMweb Gold Share Posted February 21, 2016 What does your doctor say? Link to post Share on other sites More sharing options...
Arthur Posted February 21, 2016 Share Posted February 21, 2016 ?..big Bruv can and does fart for England on the merest hint of cabbage water but doesn't see it as a problem. and I always thought that was Peter Griffin in your avatar. Link to post Share on other sites More sharing options...
RMweb Premium Mallard60022 Posted February 21, 2016 Author RMweb Premium Share Posted February 21, 2016 What does your doctor say? In short, we can't afford to test everyone that thinks they have food 'allergies'/digestive problems other than simple blood tests. None of my blood tests in recent years have highlighted anything other than a Vit D deficiency. However, when I saw an out of hours Doc in December 2014 she identified two conditions that I must have had long term and have not been picked up elsewhere. Maybe it was because I was actually in her consultation room for about half an hour as there was no one else in the place needing attention? My usual GP has about 3 minutes to deal with patients. My sister is diagnosed Celiac and I tested negative but have as bad problems as she does. Feeble things compared to other's problems but I'm just pi**ed off with feeling carp almost all the time these days. P Link to post Share on other sites More sharing options...
RMweb Gold TheSignalEngineer Posted February 21, 2016 RMweb Gold Share Posted February 21, 2016 I'd be looking for 'something else' that's a common factor to your soups, rather than these specific vegetables which are not giving trouble when eaten in another form. Years ago my wife used to suffer from stomach cramps after some meals, particularly if processed ingredients were used. This was worse on backpacking trips when we were using a lot of processed or pre-prepared long-life ingredients. We decided to go through a process of elimination and found that it usually occured after using an ingredient with hydrogenated or partially hydrogenated vegetable oil on the list. Eliminating these cured the problem. Link to post Share on other sites More sharing options...
brianusa Posted February 21, 2016 Share Posted February 21, 2016 Hi Phil, reading this makes those of us without such symptoms feel most fortunate. Know what you mean about 3 mins with your GP; same over here, so that's why we go mostly to a specialist who fortunately our insurance covers. Spent too many hours in waiting rooms and basically told to take an aspirin and don't call tomorrow!. If I listened to him, I would probably have croaked from colon cancer by now! So try a dietary specialist who may be more familiar with the situation than your GP and give you some relief. Best of British! Brian. Link to post Share on other sites More sharing options...
pointstaken Posted February 21, 2016 Share Posted February 21, 2016 Phil, Have you been tested for diabetes ? Dennis Link to post Share on other sites More sharing options...
jonny777 Posted February 21, 2016 Share Posted February 21, 2016 In short, we can't afford to test everyone that thinks they have food 'allergies'/digestive problems other than simple blood tests. None of my blood tests in recent years have highlighted anything other than a Vit D deficiency. Do you like mushrooms? If so, after you have bought them try putting them outside in direct sunlight for a couple of hours. It does them no harm, but they absorb sunlight and convert it into a form of Vitamin D, which is not subsequently destroyed by storage or cooking. Link to post Share on other sites More sharing options...
RMweb Premium kevinlms Posted February 22, 2016 RMweb Premium Share Posted February 22, 2016 My usual GP has about 3 minutes to deal with patients. P Well there's your problem. Either ask for a longer time appointment, or go see someone else who can be bothered. Link to post Share on other sites More sharing options...
RMweb Gold mikes rail Posted February 22, 2016 RMweb Gold Share Posted February 22, 2016 As someone who suffers from stomach problems I wonder if it's reaction to a certain mix of ingredients instead of the individual vegetables themselves. Can you try a very plain soup from one veg type at a time and see what that does. As has been stated stock cubes are a real problem with what's in some of them Link to post Share on other sites More sharing options...
RMweb Premium Mallard60022 Posted February 22, 2016 Author RMweb Premium Share Posted February 22, 2016 Phil, Have you been tested for diabetes ? Dennis Supposedly several times by BT. Negative every time. Thanks, Phil Link to post Share on other sites More sharing options...
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