Food sensitivities don’t stay static – and mine are proof! With each retest, I’ve uncovered new clarity about what’s currently causing inflammation… and what no longer is.
In this post, I’m sharing:
📄 My July 2025 Hair Sensitivity Test results
📄 A previous test from October 2020 for comparison
📘 The Elimination & Reintroduction Guide by CheckMyBodyHealth
📥 Download the PDFs HERE
🔍 My Insights:
✨ Highlights:
- My high-reactivity list shrunk dramatically (WOOHOO!)
- Several foods that used to cause inflammation are now cleared
- I now understand how I’ve been misreading some moderate sensitivities
- I now have a clear baseline for further healing
💡 Biggest Shift:
Keto would not have worked for me in 2020 — and now, in 2025, I can see why it finally does.
⚖️ How My Protein Sensitivities Changed (2020 → 2025)
In 2020, I was reacting to nearly every core Keto protein. That’s why I chose AIP at that time instead .
🟥 2020 Highly Reactive Proteins:
- 🧈 Butter, Cream, Yogurt
- 🥛 Cow, Goat & Sheep Milk & Cheeses
- 🐑 Lamb, Mutton
- 🐟 Salmon, Oyster, Roe-deer
- 🧠 Sweetbreads
- 🐮 Veal, Venison
- 🐇 Hare
🟧 2020 Moderate Reactivity Proteins:
- 🥓 Bacon, Pork, Pork Sausage
- 🥥 Coconut
- 🐟 Cod, Haddock, John Dory, Prawn, Shrimp
- 🥚 Egg
- 🐷 Pig Liver
- 🌱 Edamame
✅ 2025 Snapshot:
- Only 5 foods now in the high-reactive list: Peanut, Hazelnut, Pine nuts, Egg noodles, Eggplant – not an animal protein in sight!
- Dairy (milk, butter, cream, cheeses) downgraded to moderate
- Bacon, pork, egg, seafood, and coconut back on my Go-To list!
- Most protein sources I eat on Keto now test within range
🧠 What I Learned:
✅ In 2020, I was in a highly inflamed state
✅ My body couldn’t tolerate dairy, many meats, and even healthy fats
✅ That’s why I didn’t even try Keto – I went AIP – which also allowed me to heal back then
✅ But by 2025, my gut had healed, and inflammation markers dropped
✅ Now, Keto supports my healing – and I have test data to prove it
😬 Things I Misread (and Got Right)
I suspected I might be reacting to tomatoes and red wine – and I was right about the red wine. But I may have misattributed my reaction to tomato when it was really parmesan or mozzarella eaten in the same meal causing it!
Also? I recently opened a jar of natural peanut butter and the smell alone turned me off. Turns out it’s highly reactive. And one of my favorite sugar-free candies? Yep – hazelnut center. Now it all makes sense.
💖 The Best Part
That very long list of non-reactive foods in 2025?
That’s my healing, on paper. 🙌
Now I can confidently build meals that nourish me without second-guessing every bite.
🔗 Get Your Own Test
If you’re wondering what’s inflaming YOU – getting a baseline is the best place to start.
Get YOUR country’s link for the test I use:
👉 Check My Body Health Hair Sensitivity Test
Use code LIPEDEMADIVA for 10% off!
📥 Download the PDFs about my Tests HERE
💡 Want Help Interpreting Your Results?
Join my Facebook group – Lipedema & Food Sensitivities: Take Control Of YOUR Lipedema
