izzyherb

Hi y'all; I hope you're well.

I've been living on a gluten, dairy, corn and GMO-free diet for over a year to cope with different diagnoses. Although it's a ton of work and confusing at times, I'd been feeling fine until my doctor told me to cut out grains. Brown rice, quinoa and millet were staples in my home, so I'm at a bit of a loss. I'm hungry almost constantly and cannot seem to gain healthy weight; unsurprisingly, my mental health is also deteriorating. Has anyone else had this issue? If so, how did you handle it? I'm trying to increase my intake of healthy fats, but it's not been enough. I've swapped my regular rice for things such as vegetable "noodles" and riced cauliflower but would like to change things up or at least add something to it. If y'all have ideas on adding more carbohydrates to my diet I'd appreciate hearing those as well.

I'd love any input - thanks in advance!

On 6/13/2021 at 7:49 AM, carolynh said:

I was on massive antibiotics earlier in year for sinus infections and got diagnosed with silent reflux.  Gastritis resulted in having an endoscopy done which showed erosive esophagus and  celiac. ........I am so confused with what i can eat now. the "gerd" sheet was given to me with the no spicy. no fatty  or fried foods, etc.. i have also read i should eat low acid foods............I am so overwhelmed...  the 2 dietary restrictions of celiac vs gerd seem mutually exclusive........I just don't know what foods i can try anymore...i have constipation, not diarrhea. any advice on combining the 2 restrictions would be greatly appreciated. also not officially diagnosed as lactose intolerant, but i have never handled heavy creams or whole milk well. 

I'm sorry to hear of your pain. I had a similar situation (antibiotics for constant strep created problems for me), and cutting out gluten, dairy and GMOs worked wonders for my diagnoses. I don't buy anything processed and eat only whole foods. I know it sounds like a lot of work, but it's easier when meal planning and prepping ingredients ahead of time - such as chopping celery and carrots then covering them with water in an airtight container for over a week.

Have you tried looking up Whole-30 recipes online? That could be a helpful starting place. Knowing common substitutions helped me a lot, too. Creating your own nut milk is easier than it sounds (a blender and fine-mesh sack are all you need, and you can create nut "breadcrumbs" to season and put on zoodles!), and ghee is an awesome butter substitute. I also add beans, nuts and seeds into my diet whenever possible, especially chia and flaxseeds. It's the only way I feel full some days, and the fiber and proteins help ease my system. Batch prepping foods such as soups and chili mean I don't have to think about dinner every single night, which is always nice.

Overall, I've found whole, organic foods (especially the green kind) never fail me, even though they require more time and attention. When in doubt, I research ingredients using "The World's Healthiest Foods" website. It's a goldmine I'd highly recommend. Health coaches are also a great resource for me personally. I hope you get to feeling better soon!