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Post by tikitavi on Apr 18, 2012 6:38:09 GMT -5
Does anyone know, is cream of tartar safe? I had a lot of gut pain around the same time I tried using cream of tartar in a recipe, the pain lasted multiple days. I don't know what else could have caused the reaction. I know it is a byproduct of the winemaking process, so I wonder if it is safe?
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Post by charlie on Apr 18, 2012 12:49:18 GMT -5
I wonder if you are reacting to the acid or alkaline effects of foods you eat in this case as it doesn't sound HFI related. But some people are sensative to the balance in their gut, basically some foods are acid forming and others are alkaline forming. Baking soda is very alkaline forming apparently so maybe same goes for cream of tartar. Have a look at this website: www.rense.com/1.mpicons/acidalka.htm |
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Post by tikitavi on Apr 18, 2012 13:42:44 GMT -5
Interesting idea. From what I read, cream of tartar is an acid, and replaces the sodium aluminum sulfate in baking powder (also an acid). Which is why vinegar could also work, since it is acidic. I looked on your link, they didn't have cream of tartar listed, but they did have lemon. Lemon is listed as alkaline forming. So acidic items seem to be alkaline-producing?
But, I can use baking soda just fine (I even brush my teeth with it), which is alkaline forming. So I guess that's not the problem? Also I can use baking powder with no issues.
ETA: But now I just read on that page that the inherent pH of the food isn't necessarily the status it produces in the body. So now I'm really confused.
I wonder if there is possibly something else I ate that triggered the reaction. I can't figure it out!
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Post by tikitavi on Apr 19, 2012 6:26:02 GMT -5
OK, so I decided to give the cream of tartar one more try, since I am fully recovered from whatever caused my reaction earlier this week. We'll see how it goes!
I was thinking about what else I ate that might have caused the reaction, and it's possible that it was from eating some of my homemade bread and butter without taking my enzymes for casein and gluten. So we'll see if that's what it was and not the cream of tartar!
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Post by tikitavi on Apr 20, 2012 4:06:34 GMT -5
Well it must be the cream of tartar! I had another reaction yesterday afternoon. There was definitely nothing else that I had that could have done it, I was super careful all day.
No more cream of tartar for me!!
Cream of tartar is definitely something I will test in some water when I get my residual sugar testing kit!
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Post by tikitavi on Apr 21, 2012 14:38:45 GMT -5
This is very interesting!! I just got my residual sugar testing kit, and I tested some of the cream of tartar in some water. It came up high in sugars! Here's a pic of the results!  So my body was right! There IS fructose in cream of tartar!! |
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Post by charlie on Apr 22, 2012 14:09:54 GMT -5
Umm, I haven't come across these strips before so I can't really comment on the accuracy but can I ask how much cream of tartar you used to test.
Yes, cream of tartar is a by-product from winemaking being the residue around the vats but you would have to be using an awful lot in one serving to really kick in. Usually cream of tartar is combined with baking soda in equal quantities and then only a teaspoon per 8 oz of flour in a whole recipe of which you would probably eat an eighth or a quarter maximum usually so the amounts in one serving would be minimal.
I still think this reaction is down to something else and would be concerned that new people reading some of your reactions to food may be led down the wrong path and be put off the HFI diet as being too restrictive to cope with??
I know you have posted you aren't officially diagnosed and I know you say money is tight for testing but if you are this reactive surely you by now ought to be looking into getting properly diagnosed?
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Post by tikitavi on Apr 23, 2012 4:21:52 GMT -5
I just used a very tiny amount of the cream of tartar dissolved in some water for the test, just a "pinch", in about 2 T of water.
Re: diagnosis; it seems that the genetic testing is not diagnostic, so it doesn't seem worth it to me to spend all of that money and lost time from work to go to doctors to get referrals for testing (I run my own shop and work 50 hrs per week, so I can't take time off work very easily). And as long as I stay strictly fructose-and-sucrose-free, I feel and look good, and am happy and healthy. So, at this time, I don't feel the need to go that route.
Anyway, I just wanted to share this, in case someone has a reaction and is trying to pinpoint the possible culprit. I know that most folks here are not as sensitive as I am. Sorry if it seems that I am being too restrictive.
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Post by tikitavi on Apr 24, 2012 5:31:29 GMT -5
I just thought about this - that it's possible that the cream of tartar is tainted with some kind of filler, which is causing the sugar reading on the strips and my reaction! Regardless, I am going to throw it out.
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Post by Barb Barb on Aug 29, 2016 0:31:06 GMT -5
I just used a very tiny amount of the cream of tartar dissolved in some water for the test, just a "pinch", in about 2 T of water. Re: diagnosis; it seems that the genetic testing is not diagnostic, so it doesn't seem worth it to me to spend all of that money and lost time from work to go to doctors to get referrals for testing (I run my own shop and work 50 hrs per week, so I can't take time off work very easily). And as long as I stay strictly fructose-and-sucrose-free, I feel and look good, and am happy and healthy. So, at this time, I don't feel the need to go that route. Anyway, I just wanted to share this, in case someone has a reaction and is trying to pinpoint the possible culprit. I know that most folks here are not as sensitive as I am. Sorry if it seems that I am being too restrictive. |
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Post by Barbbarb on Aug 29, 2016 0:33:15 GMT -5
Cream of tartar is high in sulfite a and some (me) have sulfite intolerance. I have crazy huge reaction to cream of tartar only. All other foods I eat I tolerate well.
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