<p>Really long answer ahead. The quick answer is that an elimination diet is designed to figure out what makes you sick, not to help you lose weight. For ME, those two are the same thing.</p>
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<p>There's two ways to do it. One is to keep track of your diet and your symptoms in a diary, look for patterns, cut out what might be the cause, see if you improve, lather, rinse, repeat until you're good.</p>
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<p>The challenge to that is if you're reacting to multiple things, it's nearly impossible to narrow it down. Also, you eat foods in combination, so it's hard to say if it's the tomatoes from last night, or the garlic in the sauce, or the pasta, or the cheese, or the chicken, or the wheat in the breadcrumbs... or the additives in the bread crumbs. Or if it's a delayed reaction to the eggs you had at breakfast, or the peach you ate at 3 PM, or some combination of the above. In that example, I react to the garlic, the pasta, the chicken, the wheat, and the additives. Oh, also the eggs, and the peach. So it gets complicated.</p>
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<p>What an elimination diet does (and this is generally under medical supervision, but I'm a rebel) is cuts out almost everything at once. There's various options out there, but the one I follow allows turkey (and I limit to certain brands of turkey, since additives kill me), lamb, wild-caught fish, certain veggies (excluding white potatoes and garlic/onions), and pears. That's it. I'm a tad more flexible, since I know I can eat a few more fruits than that (specifically tomatoes and mangoes), but the first time I did it I followed it to the letter. Nothing to drink except water.</p>
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<p>Then, you're basically miserable for 7 - 14 days while your body gets rid of whatever it was that it didn't like. I was moody, headachy, and had seriously intense cravings. Once you reset though, if food* intolerances were your problem, you should feel pretty much amazing. I have more energy, less appetite... all sorts of good things. </p>
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<p>When you get to that even keel, you "challenge" food. This is where the medical supervision comes in, if you have any chance of an anaphylactic reaction. You have 3 - 4 servings of the potential trigger food over 24 hours, then look at how you feel over the next day or so. If your symptoms return (for me, I actually start gaining weight - I think I put on 4 lbs overnight when I tried soy), the food triggers a reaction. If your symptoms don't return, you put it on the good list. You then remove the food from your diet whether your react or not, and try the next thing. The key is if you react, to wait until you are back to that even keel before you try the next thing. Once you've gone through the top list of possibilities, you go back to a more normal diet, excluding the things that are triggers.</p>
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<p>It's insanely boring and very challenging, but if you've been struggling with things, it's really great. I had IBS for years, until I cut out my biggest triggers. Now my GI problems are rare, and most of the time when I have them, I know exactly what I ate that triggered it.</p>
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<p>Hope that helps.</p>
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<p>*If you don't feel better, it's not food. Look at other things (fragrances, other chemicals you use - laundry detergent, shampoo, body wash, etc)</p>