AIP Food Reintroduction Protocol 2 — Questions and Answers
Question 1: Which foods are categorized in Stage 2 of the AIP reintroduction protocol?
- Nightshades and conventional dairy
- Seeds, egg whites, and grass-fed butter (Correct answer)
- Gluten-containing grains and legumes
- Alcohol and coffee
Correct answer: Seeds, egg whites, and grass-fed butter
Stage 2 includes foods with moderate reaction potential such as seeds, egg whites, and grass-fed butter.
Question 2: In which stage of the AIP reintroduction protocol are nightshade vegetables typically introduced?
- Stage 1
- Stage 2
- Stage 3
- Stage 4 (Correct answer)
Correct answer: Stage 4
Nightshade vegetables are introduced in Stage 4 because they are among the most likely foods to trigger reactions in individuals with autoimmune conditions.
Question 3: Why are egg yolks introduced in Stage 1 while egg whites are held until Stage 2?
- Egg yolks contain more nutrients and are therefore more beneficial
- Egg whites contain proteins more likely to trigger immune reactions than egg yolks (Correct answer)
- Egg yolks have fewer calories and are safer in larger amounts
- Egg whites must always be cooked separately for food safety reasons
Correct answer: Egg whites contain proteins more likely to trigger immune reactions than egg yolks
Egg whites contain proteins such as lysozyme and avidin that have greater potential to trigger immune reactions than the proteins found in egg yolks.
Question 4: Which foods are characteristic of Stage 3 in the AIP reintroduction protocol?
- Foods that were never eliminated during AIP
- Nuts, nightshade-derived spices, and non-fermented grass-fed dairy (Correct answer)
- Foods universally tolerated by all AIP clients
- Foods that must be cooked before reintroduction testing
Correct answer: Nuts, nightshade-derived spices, and non-fermented grass-fed dairy
Stage 3 includes higher-reaction-potential foods such as nuts, nightshade-derived spices like paprika, and non-fermented grass-fed dairy.
Question 5: When reintroducing grains during AIP, which type is generally recommended to test first?
- Wheat and other gluten-containing grains
- Refined white flour products
- Gluten-free grains such as white rice or corn (Correct answer)
- Ancient wheat varieties like spelt or einkorn
Correct answer: Gluten-free grains such as white rice or corn
Gluten-free grains like white rice are tested before gluten-containing grains because gluten is strongly implicated in intestinal permeability and autoimmune reactivity.
Question 6: Why is it important to test foods in their whole, unprocessed form during AIP reintroduction?
- Whole foods are always better tolerated than processed versions
- It ensures the reaction is attributed to the food itself, not to additives or processing agents (Correct answer)
- Processed forms of foods are permanently banned after AIP regardless of tolerance
- Whole foods produce faster reactions that are easier to observe
Correct answer: It ensures the reaction is attributed to the food itself, not to additives or processing agents
Testing whole foods ensures that any reaction is caused by the actual food ingredient rather than additives, preservatives, or industrial processing compounds.
Question 7: A client successfully tolerates an egg yolk reintroduction. When can they test egg whites?
- Immediately, since egg yolk tolerance implies egg white tolerance
- After 24 hours as a safety precaution
- After completing the full 5-7 day observation period for egg yolks, then starting egg whites as a separate food (Correct answer)
- Only after all Stage 1 foods have been tested and tolerated
Correct answer: After completing the full 5-7 day observation period for egg yolks, then starting egg whites as a separate food
Egg whites must be tested as a separate food after the full 5-7 day observation period ends for egg yolks, since they contain distinct proteins with different immune profiles.
AIP Food Reintroduction Protocol 2
Which foods are categorized in Stage 2 of the AIP reintroduction protocol?