A why question: Does anyone know why some diamonds become black dots simply by checking the "chemical sensitivites" box on the SWAMI?  Several of the fruits and nuts I enjoy, like walnuts, almonds and blueberries, go straight from diamond to black dot with just that one click.  I can understand going from "super" to "neutral" or "neutral" to "black dot", but why such a giant leap?

Plucky,

Could it be for mold content?  That happened for me too, nuts were supers and now avoids.


Tea Rose

I thought of that, too, but thought that they would have been avoids on BDT, since there was a mention of molds and O's.  I remember reading something about canteloupe being an avoid for O's because of the molds.  And I never thought of nuts being particularly mold prone, but maybe they are prone to some kind of fungus.

I had a few things change when I checked the environmental sensitivity box (don't remember seeing one for chemicals).
Raspberries and a few nuts were demoted but not quite as far as yours. Raspberries went from diamond to regular super and walnuts and almonds both went from super to neutral. Cucumbers also went from super to neutral.
I'm thinking it has to do with mold and also sprays that are used on those crops.

I think you're right, it probably did say "environmental sensitivities" not "chemical" ones. I had lots of things move from super to neutral and neutral to avoid, which I understand.  I just don't get the really wide swings.  And none of the changes are things that ever seem to affect me negatively, at least not in a noticable way.  The idea of the use of sprays on the foods makes a lot of sense...none of the meats/eggs/dairy changed that I can tell, just the produce items.

And if it's from sprays, would using organic produce make a difference?

I'm pretty sure the change in nuts is due to the high mold content of nuts. My ND told me to stay away from nuts, peanut butter and packaged tea a few years ago after I became ill from being exposed to black mold.

I found a list of foods usually high in mold on the Internet. When I eat some of these, I get stomach problems.

Raisins, apricots, prunes, figs
dough conditioner
the surface of breads older than 1 day (good reason for cutting off the crust!)
darker brew beer
hot dogs, sausage, salami, bologna
hamburger if not freshly ground
wine, wine vinegars
liquor except for vodka, tequila and clear rum
commercial juices and canned tomato products, which are often made from older, damaged, moldy fruit


Foods that contain Aspergillus:

Soy sauce, chocolate, black tea, malt extract (in bread, cereals), lactaid (milk additive), citric acid (a food additive not derived from citrus fruit), digestive enzymes (pancreatic enzymes are okay), cholesterol-lowering enzymes.

Strangely, I read that organic foods are more likely to contain mold.

Hm, there must be more to it than just saying you have environmental sensitivities, because I have that box ticked and those items you mention are all still superfoods for me.  Maybe that PLUS the A vs O thing, plus who knows what else puts them over the top for a different classification.  

Several moved for me, but not that far, except for green beans & I don't know the reason for that particular food.  I am a Gatherer with Explorer SWAMI & noticed the person was a hunter. There are many factors. Isn't this fun?

Phenolics, malvins, salicylates, coumarins, lectins, chitinase, 'high mold spore count", 'nut allergens' and all sorts of other things may be triggered.

Also remember that it went from diamond to black dot in you when triggered by one checkbox. In other's the jump may not be so dramatic.

I just had to ask, didn't I?