Week One Down and Food Without Emotion

I’m about to wrap up my first week on my new wheat free/dairy free life. I’ve decided to do a total elimination of anything that registered red (above .2) on the IgG scale for the first month. I’ll start challenging in foods between .2 and .25 at that point. My doctor said values over .25 were significant so those foods are going to be a no go for a longer while.

It’s been more challenging mentally than anything I think. Now that I can’t have cheese pizza, all I want is cheese pizza. Know what I mean? In reality, there is no reason the lack of wheat or dairy should hold me back at all. I just have to stop pouting about it. Now, avoiding the dozen other foods on the list for the next month…errrrr, that agitates me already. I was in the parking lot of Juice Shop this afternoon, cash in hand, stepped out of my car, and then stopped. There was no point. I can’t eat banana for the next month. I never did get dairy in my smoothies here anyway, but without banana, it would be really thin and I don’t like that. I planned Tamle Casserole for dinner one night, even asking around about making cornbread without buttermilk…but wait, salsa is a primary ingredient. I can’t eat tomato for the next month. I wanted to pick up a KIND bar to snack on during a long meeting I have tomorrow where they serve snacks. I stood and read ingredients for-ev-er looking for one without almonds or cashews. Almonds rated over .25 and cashews are out for the next month. I settled on a blueberry one and will ignore that cashews are very low on the list of ingredients. (I’ve already decided that banana, tomato, and lettuce will be the first 3 foods I challenge back into my diet.)

My gut has felt much better. I had one incidence of burping and indigestion on Friday. I’ve kept a food diary, and will continue to do so. My suspicion is that it was my snack that morning that did it: a homemade trail mix (pumpkin seeds, sunflower seeds, raisins, and 2 dates). I will have to challenge each of these separately I guess. Pumpkin, sunflower, date, and grapes are all under the .2 mark on the IgG scale, so I’m not sure. Who knows. The bout of illness I had on Friday was less than what I have experienced in the past and didn’t last as long, so that is a definite victory. I have also slept immensely better in the last week than I have in a very long time, something I wasn’t expecting from this diet change but I have nothing else to which I can attribute it. I only pray that this keeps up. Insomnia was a significant problem for me. However, what has not improved, and I dare say has gotten worse, is constipation. Dr. Google says that this can be a side effect of a GF diet. Sigh. I may have to call my doctor on this one. I already had this problem, I really can’t stand to let it get worse.

On a completely separate note, I want to express the delight I have over living alone. It is quiet. Things are just the way *I* want them. Only the food I CAN eat is in the house. Did I mention that it’s quiet? With that said, there are times when I feel like I would enjoy having someone to cook for, or at least someone to converse with while I cooked. That seems to be the time I notice the emptiness of my living alone. I dirty up an entire kitchen, make a meal, set the table, and it’s just me. I say this not for sympathy, pity, and certainly not for anyone to feel the need to invite themselves over for dinner. Food and emotions were so tied together for me, as they are for so many people. Somewhere along the line I lost the desire or ability to eat when I am stressed/sad/angry/hurt/whatever. Now during those times, the thought of food literally turns my stomach. I have trouble relating anymore to people who say they find sooooooo much pleasure in food. I don’t understand. It simply does not register with me as something that is suppose to draw a level of excitement or happiness. It’s something you do so you don’t die.  So when food and eating and cooking become a life chore and activity, where does that leave emotion?

IgG Allergy Testing and Coming to Terms with Major Diet Change

I sat down with my new Integrative Medicine Doctor this morning to review the results of my IgG allergy test from a month ago. He had warned me at the previous visit that his suspicion was that dairy was a big part of my problem and probably wheat too.

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All that red? Yeah…that’s the foods I’m suppose to avoid now. The fabulous news is that I only had one number that was super high. Bad news: it’s my favorite food: yogurt. All of my individual dairy items are red (cheddar cheese, swiss cheese, cottage cheese, cow’s milk, casein, whey) but yogurt takes the cake at a reaction of .89. Anything over .20 is red and my doctor said really to avoid the foods over .25 for at least the next 3 months.

Oddly enough, the number two offender on the list is brussel sprouts. Really? Ok, that’s easy enough to avoid. They never were my favorite veggie, I only ate them for variety. Other veggies I will be bidding bon voyage to: green peas, cranberries, radishes, and squash. There is a large group that fall between .20 and .25 for me and I might cut them out totally, but may sneak a serving here or there for variety: asparagus, banana, carrot, cauliflower, celery (ick!), cucumber, lettuce, tomato, watermelon,  cherries (ick!), and lime. Thankfully many great summer fruits are all A-OK: peach, apricot, strawberry, blackberry, plum, and pear. Blueberries are not listed, so I may tread lightly with those. Lemons are also ok. Stoked about that!

Giving up dairy will not be that hard. I will mourn the loss of my morning yogurt. I will miss the occasional piece of cheese, but if I get to really wanting it, I can get Diaya. My dad has been dairy free since before I was born, it’s way of life for him. It will be a minor mindset change (and some breakfast rearranging 🙂 )

Now for the harder parts. Wheat and gluten ride the fence for me at .224 and .226 respectively. The doctor said I didn’t have to give up wheat; he did say he was surprised that my number was this low. He strongly urged me to give up wheat. I know I should. I really should. I will read Wheat Belly. Maybe I will make myself buy it this weekend for the extra incentive. I’m intimidated by having to learn to bake all over again. I have so much wheat based food here! I have an unopened loaf of Ezekiel Bread in my fridge. I can’t throw that out!! I have pounds of flour (AP, white whole wheat, regular whole wheat), not to mention a loaf of banana bread on the counter and whole wheat muffins in the freezer. It just overwhelms me to think about where to start.

To add insult to injury: no more almonds. At .291 It’s got to go for at least the next 3 months. This is a favorite snack and the only milk I drink. Now I need to investigate new milk again. I don’t drink much, but it is good to have occasionally. Rice? Hemp? Back to soy? I love nuts to snack on in general, but as of now, no more almonds, cashews, walnuts, or pistachios. Must rethink snacking too. Even though peanuts cross the line at .204 doc said I’d be ok to keep eating those. I think I’ll moderate my intake though.

Not to make this the longest blog post ever, but isn’t it weird that vanilla bean ranked pretty high too? Crazy!

I think my plan for now is to finish off the perishable dairy items in my fridge this weekend, and be dairy free by Monday morning. I’ll think about the wheat and nuts. I’d do about anything to feel better all.the.time about now.