Blog

-1

1

I'm having cystic acne since senior high school, and now i'm 27 yo and got to go to the office with my saggy cystic bag acne? hell no!! so i cut off dairy long time ago.. and bla2 here i am the last culprit i killed is friggin white rice, who would thought an innocent little white chimp in my plate is one of the ultimate cause of my cystic acne. Now i'm on week 2 of my PIAMK (Paleo-Inuit-Ache-Masai-Kitava) diet and my skin is clean like my junior high school times. although the scars wont dissapear but im satisfied without painful red bumps on my cheek and chin and nose. THANK GOD.

Here's the list,

EAT: steam fish, steam meat, raw salad, i'm too lazy to buy some friggin oil/omega bla2/vits any suggestion for sumthin i can eat without being affraid i could get an eruption again?

CAN'T EAT: white rice, bread, corns, soys, spicy foods, nightshades, eggs, dairy, ice cream, chocolate, caffeine, apple and raisins too, my cystic acne errupted badly the last time when i eat raisins and apple together, okay so this is what they call skin diabetes... darn it! i loved raisins so much.

flag
I used to eat alot of carbs when I was under stress, and the combination of carbs and stress made me break out like crazy. – Helen Feb 20 2011 at 15:08
Changed "ache" to "acne" in tags. It would be useful if someone could edit the title to mention acne... – Elizabeth Feb 20 2011 at 15:28
Yes, I know ache is describing the diet, but I had to make room for the acne tag. – Elizabeth Feb 20 2011 at 15:30
@blackie: At the risk of being a pest, could you re-word your question to make it clearer? It took me three reads to realize that you weren't just sharing a story but asking for a dietary recommendation. – mac389 Feb 21 2011 at 1:41

closed as not a real question by Bread-Eating Beelzebub Feb 21 2011 at 1:48

2 Answers

0

Are you basically healthy, happy other than the acne? You might want to look into the idea of a diet lower in salicylates. You may be able to tolerate some of these foods occasionally.

link|flag
0

Steamed meat sounds terrible...maybe you could try clarifying butter and see how you do. I cook absolutely everything with it + I drench the spinach and potatoes with it. I can't imagine not using it.

link|flag

Not the answer you're looking for? Browse other questions tagged or ask your own question.