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Allergy Recovery & Work


cyoshimit

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cyoshimit Apprentice

Hey guys,

I'm gluten and soy intolerant. I have the gluten thing under control but recently I had soy and it stopped my routine completely. I'm very active, I work and go to school. I haven't been to work for the past 8 days because of muscle weakness and dizziness & fatigue becuase 8 days ago I unknowingly ingested soy. I'm slowly building myself back up. I am fortunate enough to have my mom as my boss so she knows what I am going through and has given me time off to recover.

My main concern is when I leave my job for a new career. It makes me nervous to think that if I accidentally get glutened or soyed @ my new job how am I going to deal with the recovery time & manage my job... It scares me that even though I'm a hard worker and smart that it can be ruined by an allergic reaction to gluten or soy.

I get embarrassed because I am very active and when this happens I have no energy and I'm very weak. It's just a 180 of what I am used to. Does anyone have any experience with this?

The best thing I can do is to be even more careful about what I ingest so that I don't ever get this bad again.


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    • Aretaeus Cappadocia
      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
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