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<blockquote data-quote="Lotties" data-source="post: 2189010" data-attributes="member: 517727"><p>Hi Cocosilk</p><p></p><p>One thing I would caution against is after finding and eliminating a food or food group that causes you problems is to believe you have found the solution.</p><p></p><p>One instance for me..</p><p>... aa a child I suffered from eczema and asthma and badly cracked corners of my mouth. No medications or solutions were offered for the lips although I had steroids for the skin and lungs.</p><p></p><p>Then, in the mid 80s, I had a bout of incredibly cracked lips. Wound up with a young doctor who told me it was from licking my lips and diagnosed 'lip-smacking eczema'. I knew any lip-licking was a symptom and looked for other reasons but found none. Eventually it mostly went away popping up in mild versions which I ignored as 'life-stuff'.</p><p>Forward to 15 years later and I went on a diet for a small amount of weight gain and noticed my lips again became swollen and irritated and then cracked badly within 2 hours of eating cottage cheese or yoghurt. Further experimentation showed that I reacted consistently to milk protein not lactose and that butter seemed OK. Cue another 15 years of avoiding milk proteins in foodstuffs and reading labels.</p><p>Recently, I went low carb and suffered inflammation and cracked lips when I ate asparagus - Dr Google indicated some people react to asparagus so I dropped it from my foods. I was never a fan anyway. The cracked lips subsided but not as fast as expected and I started getting them again with almost any foods and it was without resolution. More research with Dr Google who indicated that people on low carb may need to eat a lot more salt. I 'knew' this as not eating processed food meant I didnt have an unseen base intake and had already been adding some. I upped my intake and the problem seemed to ease. It's mentally quite hard to add salt, like adding fat, as we have been advised to avoid both and also my serum sodium levels always butt up against the top threshold range.</p><p>A bit more experimenting shows I can mitigate cracked lips by salting my food more and not eliminating cottage cheese or milk or asparagus.</p><p>Perhaps lack of sodium has been the problem all along. I hope so as it is simple to fix. Am I sure? No.</p><p>What I do know is that I 'knew' for a fact that I was intolerant to milk protein and needed to avoid it.</p><p>YMMV. but I'm skeptical of the results of every experiment and trial, especially ones I conduct on myself! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Lotties, post: 2189010, member: 517727"] Hi Cocosilk One thing I would caution against is after finding and eliminating a food or food group that causes you problems is to believe you have found the solution. One instance for me.. ... aa a child I suffered from eczema and asthma and badly cracked corners of my mouth. No medications or solutions were offered for the lips although I had steroids for the skin and lungs. Then, in the mid 80s, I had a bout of incredibly cracked lips. Wound up with a young doctor who told me it was from licking my lips and diagnosed 'lip-smacking eczema'. I knew any lip-licking was a symptom and looked for other reasons but found none. Eventually it mostly went away popping up in mild versions which I ignored as 'life-stuff'. Forward to 15 years later and I went on a diet for a small amount of weight gain and noticed my lips again became swollen and irritated and then cracked badly within 2 hours of eating cottage cheese or yoghurt. Further experimentation showed that I reacted consistently to milk protein not lactose and that butter seemed OK. Cue another 15 years of avoiding milk proteins in foodstuffs and reading labels. Recently, I went low carb and suffered inflammation and cracked lips when I ate asparagus - Dr Google indicated some people react to asparagus so I dropped it from my foods. I was never a fan anyway. The cracked lips subsided but not as fast as expected and I started getting them again with almost any foods and it was without resolution. More research with Dr Google who indicated that people on low carb may need to eat a lot more salt. I 'knew' this as not eating processed food meant I didnt have an unseen base intake and had already been adding some. I upped my intake and the problem seemed to ease. It's mentally quite hard to add salt, like adding fat, as we have been advised to avoid both and also my serum sodium levels always butt up against the top threshold range. A bit more experimenting shows I can mitigate cracked lips by salting my food more and not eliminating cottage cheese or milk or asparagus. Perhaps lack of sodium has been the problem all along. I hope so as it is simple to fix. Am I sure? No. What I do know is that I 'knew' for a fact that I was intolerant to milk protein and needed to avoid it. YMMV. but I'm skeptical of the results of every experiment and trial, especially ones I conduct on myself! :) [/QUOTE]
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