Lynn,
I am sure you have googled "aspergillus niger" by now. It is a form of black mold. My hunch is that you're dealing with toxic mold issues, especially with that long list of reactive foods. Fungus produces a toxic waste product that reeks havoc on the body. If you have overgrowth (which often happens in digestive diseases) then you will see neuro symptoms, etc...It will be tough to make adjustments, but you are probably going to see dramatic results after a while. Just looking at your list, I can see that there are a lot of foods from the IgG that are high in mold:
(Grains in general tend to be moldy, but wheat is particularly bad), peanuts are number two on the list for high mold count, of course mushrooms are a fungus too.
BTW, Cilantro is a natural metal mover. It can cause problems in some people with heavy metal poisoning when they do not chelate properly. Grapefruit is also very bad for metal chelation. Have you tested for metals? I had 13 silver fillings when I was preg and nursing. My dentist has since removed them all and feels they may have contributed. Had some old cracked fillings, etc... They are 50% mercury.
Does your child exhibit histamine or skin reactions to foods? You may want to consider getting an IgE test done, especially with the egg, dairy, and tuna results. There is no gold standard for allergy testing at the moment, but the current advice is to do more than one test and then do what they call a food challenge. It is possible to test positive on the IgG for a food and not be allergic. If the true problem is fungus and the food samples are tainted with fungus then the patient will have a higher intolerance level. This is what Doug Kaufmann described to me last year. He is one of the original developers of the IgG test.
In our case we followed the IgG results diet on my first child and with my second child we did a very strict anti-fungal approach. Both had similar testing results initially. Both have the celiac gene, the oldest had positive blood work, the youngest didn't get the blood work. Anyway, the first took over a year to recover and had much more severe symptoms. The youngest one had much milder onset and recovered after about two months. We used anti-fungal meds (which made youngest sick before he got better and caused a bacterial infection to fester) and HIGH doses of potent probiotics with the youngest. Oldest never had the antifungal meds. He was also never tested for fungus (who knew?). Youngest was tested and was OFF THE CHARTS high.
We had flooding in our basement prior to the onset of the illness(es) of our two boys. Both were exactly the same age (3 1/2) when they started symptoms, right after their preschool vaxes (won't do that again!). We have completely gutted out and remodeled and have a much healthier house now. Both boys are completely tic free. Oldest has been tic free for two years.
You may have undiagnosed celiac. I would suggest testing. Soy and Dairy often go with gluten intolerance. It may be outgrown. It may not. There is a digestive sprue that can develop with soy intolerance that is identical to celiac disease-- it flattens the villi too. With all those positive food results my hunch is you have some kind of sprue going on.
So, before you start the diet-- consider doing a urine/stool test for fungal and bacterial agents, do a blood test for celiac (unless your child has low IgA, or IgA deficiency, then just do a genetic screening), and consider environmental factors that might contribute to the mold intolerance. If you'd rather just do an anti-fungal diet to 'see' be determined to stick it out for about 2-3 months before things get better. Be strict, and offer a cool reward after the sixty day mark, and again at 90 days. You'll get through this. It is only a bus stop along the way to your destination. Just look at it this way. It is not the end of the world. And this laundry list of avoidances will shorten over time.
Dairy free does not always mean 'casein free', so you will have to investigate that. Get Ghee from whole foods. It is clarified butter and mimics the taste quite well. Coconut milk is really good, and So Delicious makes a tasty individ. serving sized coconut yogurt cup that is perfect for lunches. You can use nut bases instead of dairy. I have done a cashew dip for veggies and it was delicious.
Check out
www.pecanbread.com to get some ideas. Look at the SCD recipes on this board. My hunch is that you will be able to add more foods as time goes by and the gut is healed. But be patient. We used 50 billion probiotics daily. I believe ours has dairy but there are many that do not now. I believe Florajen 3 is dairy free. Just double check. Kombucha is also excellent. Coconut is great for fungal problems, too. Find out what your child likes to eat, make a list of things you need to find to 'replace' or 'substitute' with, then start your product searches and a menu. We stuck to the basics and repeated a lot the first three months. I promised my oldest son a chocolate cake for his brother's birthday after 6 months on the strict IgG diet. We worked hard not to cheat during that time. My youngest recovered much faster on the anti-fungal regime. Just a thought for you. We now eat a moderate diet that is strictly gluten-free but does include a little of everything else. So it does get better when the body heals and gets back into balance. Absolutely no sugar in the diet. Use only fruit high in antioxidants (berries) and low in fungus. Use honey or stevia sparingly. The first two weeks are tough and you tend to be tired and crabby.
Hope this helps.
