Foodie Firsts is a Move Eat Create weekly feature focusing on my adventures in the world of food. Over the course of a few short years, I have transformed from a picky, fearful eater to a curious and open-minded foodie. In a commitment to continue to expand my culinary experiences, I have started Foodie Firsts. Each week I will commit to trying something new and sharing that experience with you. My endeavors may include experimenting with cooking techniques I’ve never tried before, testing a single new ingredient, or drawing upon my creativity to combine foods in ways I never imagined. Whatever it is, I will eat (or maybe drink) it and share it all with you. You can decide for yourself whether you, too, would like to try. Let’s be bold and eat good food!
I had a whole Foodie First column planned for today. I also had a post about creativity and confidence planned for earlier this week. Neither has happened as planned and I want to explain why.
Life threw me a curveball this week. A super curvy-curveball that I’ve been fumbling around trying to manage (yes, I did just mix those sports metaphors). For the past couple of years, I have experienced a variety of health problems that, while not dire or life-threatening, have been persistent, problematic, and caused quite a bit of pain and discomfort. I’ve gone through a series of frustrating tests and medical consultations without any answers or much concern given by the professionals I’ve seen. I sought out a new doctor recently (a doctor of Naturopathic medicine) and am starting to get some answers. They just weren’t the ones I was expecting.
I thought I had a pretty good idea of what might be the culprit and she agreed it was very possible. In this vain, we decided to do some more tests and she also offered up another possibility that no one else had suggested in my medical visits: a food reactivity test. I agreed, thinking it would be interesting and potentially helpful, but I didn’t really think it would be quite the game changer that it was.
The results came back on Saturday and they were pretty startling. In a nutshell, I have been eating foods that my particular body is unable to handle properly, likely resulting in significant inflammation and a wide variety of painful and uncomfortable symptoms. There are basically two categories that popped up that I have classified as: The Super Big Bads that I will likely have to remove from my diet pretty much forever, and the Maybe-Possibly Big Bads that are causing reactions for sure (so they are off the table for a month or so) but may be able to be eaten occasionally once I’ve had a chance to get the current inflammatory damage under control.
So I have started an elimination diet. All the Super Big Bads are gone for good, and the Possibly Big Bads are gone for the time being. What are these foods? Why did they completely derail my week and send me into a bit of a tailspin? Here you go:
Category 1: The Super Big Bads
- Wheat, Gliadin
- Wheat, Gluten
- Wheat, Whole
- Yeast, Baker’s
- Yeast, Brewer’s
(I’m still waiting for further tests to determine whether my gluten issue is in the category of gluten-sensitivity or Celiac’s Disease. Either way, no more gluten for me.)
Category 2: The Maybe-Possibly Big Bads
- Coffee Beans
- Green Peas
- Milk (Dairy Variety)
- Sesame Seed
- Sugar Cane
- Yogurt (Dairy Variety)
It’s a grim list. It’s very, very grim.
An example of how grim?
Most mornings this is my breakfast:
- Two slices Dave’s 21 Grain Killer Bread
- 1 tablespoon or so almond butter
- 1 cup organic Greek yogurt
- Followed later by a mid-morning snack of a banana.
The rest of my day follows suit.
Since getting this information, I’ve been a bit of a mess. I’ve had lots of emotions and am basically going through the stages of grief. To some, this may sound over the top, but to me, it’s not. As I’ve talked about on this blog, my love of healthy eating, cooking, and baking was only discovered in the last couple of years. I’ve fallen in love with whole, real foods and finding new ways to prepare them. I’ve discovered things I had never eaten before and was looking forward to eating lots more of. Things like spelt muffins and scones (my absolute favorite flour to bake with these days), whole wheat grainy breads and cookies, almonds in just about every way you can imagine (almond butter, almond/fruit snack bars in the afternoons, almond flour, almonds in desserts, almond milk, almond yogurt), hummingbird cake with pineapples, and bananas eaten raw, used as sweetener in baked goods, and combined with dark chocolate.
Now these things are off limits and I don’t really know what to do. Yes, it’s an opportunity to try more new things and yes, it’s a chance to get even more creative with my cooking, but right now I just want a slice of healthy, grainy toast with almond butter and a good, strong cup of coffee.
I don’t really think that’s too much to ask.
So my last few days have been spent purging my pantry and kitchen, carefully reading ingredient labels, spending hours (and lots of money) at the markets, and just figuring out what is safe and what is not. Hence, the lack of blogging this week. Do you have any idea how many foods contain gluten, yeast, and/or almonds? Forget about the fact that cane sugar is on the list – it’s in nearly everything.
I realize that was a long explanation for my absence and I could have just said ‘sorry’ for dropping the ball this week, but I wanted to share some information about what’s going in. I’ll be back next week with regular posts and I’ve no doubt that this new part of my life will be included, as it will surely impact those topics that near and dear to me here on this blog: healthy living, running, cooking, and overall brain and body wellness.
Also, in my absence this week, I failed to post that Monday marked my one-year anniversary with this blog. I was sorry to have missed honoring that day and saying thank you to everyone who has stopped by, tried a recipe, took a running tip, left their own advice and input, and generally joined me in my little space on the Internet. You all are fantastic and I have loved putting Move Eat Create together over this past year. I have a lot more planned for year two!