Hi, everyone! I hope you had a lovely holiday season! I know it’s tough resisting all the goodies this time of year (or tough dealing with the aftermath of eating said goodies, depending on what route you choose!).
I’ve been working on this post ever since I was diagnosed with SIBO a few months ago. This whole situation has been a real challenge, although I’m excited to be where I am because it means I have an answer to my problems and a plan to get healthy. There’s also a lot of hope for the future, even though it will probably be a few years, and one thing I’m hopeful of is a potential cure for fructose malabsorption!
It’s been about 4 months and I think I’ve made some progress. It’s kind of hard to tell because it’s slow going, but I definitely look and feel less pregnant than I used to. Still bloated, just less so. Once the SIBO is gone there is still the damage I’ve done to my gut from a poor diet to address. I’ve been eating well (a low-FODMAP, Paleo diet) a little over a year and that has been really helpful and hopefully has given me a head start!
This whole journey has really been a gift in disguise. Yes, if I released a genie in a lamp my first wish would be to eat whatever I want without consequence. But that’s not how the world works, so I’m glad to have been forced into recognizing that food should be something that nourishes our bodies, not tears it apart.
“Let food be thy medicine and medicine be thy food.”
What is SIBO?
SIBO stands for Small Intestinal Bacteria Overgrowth. It’s a condition when either too much bacteria or the wrong type of bacteria (or both) populate the small intestine. Continue reading
This is a really good banana bread. One of the nice things about it is that you don’t even need the extra dextrose, because the sugar from the ripe bananas makes it sweet! But I won’t lie, it’s better with the dextrose. Since I’m on the Specific Carbohydrate Diet I’ve actually been using honey as my sweetener, and I’ve been fine! I’ve read you can eat dextrose on SCD, but it’s kind of one that all the experts shrug their shoulders on. Continue reading
I haven’t been posting much lately because I recently found a new doctor who is actually competent and we are trying to figure out what my gut problems are beyond fructose malabsorption. I’ll post an update on that later.
But for now…do you know how stinkin’ easy it is to make your own jam? If ease were stink, it would be the stinkiest. And strawberry jam is the perfect fruit to use for people with fructose malabsorption. Strawberries aren’t very high in fructose, but since they have a higher fructose to glucose ratio, we FMers need to add dextrose to eat them.
You can use this delicious jam on Almond Bagels, Classic Pancakes, Buckwheat Banana Pancakes, or Faux-Chocolate Pancakes! Continue reading
I don’t find it coincidental that in the three years since I’ve given up fructose I haven’t gotten a single cold or the flu. But my winning streak ended last weekend when I was hit with the mother of all colds. Even my husband (who eats very little fructose and rarely gets sick as well) got the bug. It was the kind of illness where you wake up in the morning and just start crying. It hurt to move, it hurt to blink, it hurt to watch TV. I had every symptom one can have when in the midst of a cold and then some. I couldn’t tell if I had the flu or a very flu-like cold. Either way, it was bad. Continue reading
When it comes to my lunch every week, I like it simple and easy. Thankfully what I’ve come up with is delicious and good for you too! I pair up my romaine salad with an easy-to-make soup that costs very little money and makes enough for the whole week. What you need to find to make this soup is the package of chicken parts that’s put together after all the “good meat” has been taken out. You’ll probably have to go to a co-op or a butcher to find it, but you can pick up a bunch and put them in the freezer if it’s not a convenient trip. And the best part is they usually cost under $4! What more could you want?! Continue reading
Perhaps you can already see a problem with this picture, which is: no chicken hearts. That’s because they were frozen when I went to make this. I’m planning on retaking the picture but probably won’t.
I’ve been trying to figure out ways to get more offal into my diet. Why? Because organs are absolutely packed with vitamins and minerals and are really cheap! My first experience eating offal was when I slow-cooked a whole duck. I didn’t realize all the organs had been stuffed in the cavity! And I also didn’t realize I had been eating them. But, they were delicious, so I tried cooking them on purpose. Continue reading
Every time I’ve had to change my diet the first thing I look for is a new recipe for pancakes. It’s usually not too hard but when you’re on an autoimmune Paleo diet while also trying to avoid FODMAPs, it’s tough. Luckily I found this recipe on the Curious Coconut (love her blog!) using plantain flour.
She also has a recipe using real plantains and I’ve sort of combined those using a ripe plantain to add a little sugar in there, and also doubled the recipe so I can have enough pancakes to eat for the whole week. Those are in the picture above. I’ve also made them using all plantain flour (like her, I get mine from Barry Farm), and they turn out nice and fluffy like this: Continue reading
A few weekends ago, my grandmother invited me over to her new apartment for lunch. That may not seem like an especially impressive sentence, but as many of you know, that’s not all there is to it. To feed someone with dietary restrictions like mine (fructose malabsorption, Paleo, autoimmune protocol) can be a massive, massive undertaking.
I sent her a list of foods I can eat, and she came up with a most devastatingly delicious meal. I went back for seconds. And thirds. And since that weekend I’ve made it myself twice. It’s the kind of meal that I could eat every day. Continue reading
One of the Paleo tricks I’ve learned since being on this diet is using spaghetti squash to make “noodles.” It’s really amazing, you cook the squash and the flesh comes out just like pasta! The taste is mild, but the texture is just a little bit more vegetable-y than real pasta–but all in all, a great way to fool yourself!
I like to make this in the morning in a crock pot so it can cook nice and slow and it’s ready by dinnertime. Continue reading