“I’m so grateful that YorkTest taught me how to change my diet so I can be in less pain and feel hopeful that I can get completely better.”
At just 19 years old, university student Amy Stevenson found her life turned upside down by severe joint pain and inflammation. What began as pain in her feet quickly spread to her knees, while swelling in her hands made even bending her fingers painful. Over just a few months, her symptoms became so severe that some days she was confined to bed, leaving her frightened and unsure of what was happening.
Living alone for the first time at university made everyday life incredibly difficult. Simple tasks such as reaching into cupboards, getting up from the toilet, or getting ready for lectures became exhausting challenges. Even after waking up early, Amy often couldn’t make it to class on time because moving was so painful. As someone who had loved athletics and sprinting for five years, being forced to give up training was particularly heartbreaking.
Amy sought help through her GP, but with the earliest specialist appointment months away, she was prescribed strong painkillers to manage her symptoms in the meantime. After one particularly frightening morning when she was unable to move at all, her family realised they needed to explore other options. Following research by her father, they discovered YorkTest and decided to investigate whether food intolerances could be contributing to her symptoms.
The results revealed intolerances to cow’s milk, wheat and egg white, with gluten showing a borderline reaction. While Amy had already suspected dairy might be affecting her skin, she was surprised to learn that wheat and egg white could also be contributing to her symptoms. Armed with this knowledge, she began eliminating her trigger foods from her diet.
The improvements came quickly. Within just a month, Amy noticed a significant reduction in both pain and swelling. The inflammation in her feet eased dramatically, and while she still experienced occasional discomfort, it became far more manageable, with some days being almost pain-free. She was able to complete everyday tasks much more easily and had even started returning to the gym, something that would have felt impossible just weeks earlier.
Although adapting to a dairy, wheat and egg-free diet was challenging at first, Amy found invaluable support through her YorkTest nutritional consultation. With practical advice, recommended brands and ongoing guidance, the elimination process soon became much easier. She even regained the confidence to start baking again using alternative ingredients, allowing her to enjoy food while supporting her recovery.
Today, Amy feels optimistic about the future. While she continues following her diet ahead of her specialist appointment, she now has hope that she can continue improving and avoid long-term pain. Beyond the physical benefits, the experience has given her a new appreciation for nutrition and enabled her to confidently prepare gluten and dairy-free food for friends as well as herself.
