As a candida sufferer with long term IBS symptoms, I noticed that it got worse recently.
I had basic tests done and went to my lovely new doctor who is very supportive and helpful. He told me about the low FODMAP diet. When I read the list of not allowed foods, if I wish to eliminate symptoms, it all makes sense.
It is infact quite like the candida diet, but I somehow slipped into eating things every now and then that can aggraveate things down there in the gut area!
This is because if one avoids such foods for a long time, it is possible to slowly re introduce them, or, to occasionally have those things on the plate and enjoy.
I do love garlic for instance and I cook with onions all the time....how can one avoid onions? It is rather difficult, don't you think? Yes it is easy to stay away from anything processed, anything fried and sugary and fatty...but with organic and healthy high fibre food, macrobiotics, etc...there are recipes with onions!
Ok, that is not too bad, when I discover that chives are allowed and the green part of spring onion! But I love broccoli, and they aggravate things a bit...so, you see, even things I adore and are supposed to be super foods, my gut doesn't quite like!
And beans! I love lentils and beans, chick peas, etc...I am not supposed to have too many either, but being a vegetarian that would be a good source of proteins!
I don't want to have fish or meat because of my IBS, I know it is good for me, but I have many reasons for believing in vegetarianism and would not change again.
I say again as in the past I did slip into eating meat. I was eating poached and grilled salmon, mackerel, etc...all the things that are good for you! But the welfare of the animals is a greater issue for me...
I love rice and steamed vegetables and I would eat them most days, but cooking for children makes me go into the usual patterns of cheese potatoes and pasta with sauce, now my aim is to experiment and see how they would accept and enjoy more simple foods...stay tune!
All the things I know already are on such list of foods to avoid , but it is very hard to be alert all the time, to have the knowledge and the wisdom in the head and live a busy life, like we all do.
Looking after children is hard already, trying to feed them and me with healthy nourishing foods, but often the choice out there is poor. Also the temptation is to be 'normal' and get 'normal' food like a baguette or a croissant! These for me are treats! They are not junk foods as I would get only top quality treats from the French bakery!
Nevertheless, if one slips a bit and doesn't get as organized, prep food at home and getting stuff from health food shop or the gluten free aisles of the supermarket you are left with little choice. And I pay the consequences. It is not often, but often enough. And then one forms a habit, a pattern!
It is easy to say ok for a bit of dark chocolate and a piece of white bread, in view of the dinner of brown rice noodles and steamed pak choi. Surely a bag of cherries or a peach is not harmful, it is fruit! Apples take the doctor away? Not for me, unfortunately they send me to the doctor!
Luckily, I formed 80% good habits...like having rice milk and almond milk , well since probably 1990, and avoid most processed and refine carbs, but I still like pasta ( I am Italian!), Indian food, etc...and that is why it is almost like an informed choice...: I will enjoy these, but pay the consequences!
So while I print out my FODMAP list to stick on the fridge, yes, I can have pasta, gluten free one!!
I will go to Blossoming Together on Saturday 11th to a workshop on fermented foods. It is underestimated how good saurkraut is for us!
Fermenting goes back to ancient culture, and it was sometimes the only cooking and preparation method used.
I can think now of yummy natto or tempeh as some of my favourite fermented foods..
Natto looks beige/brown and stringy soya bean paste or lumpy vomit! But believe me even if it looks like snot and smells of old socks, is quite a delicacy and very addictive, well, for me, as I crave it from time to time!
Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy products.
Yoghurt is made with bacteria fermentation and it is also very beneficial for the gastric juices, balancing our intestinal flora.
Chocolate, dark chocolate, the real stuff, is made from coca beans which have been fermented. Click on this link to know more about proper dark chocolate: https://www.amanochocolate.com/articles/cacaofermentation.html
Pickles and condiments like miso, one of the healthiest things to eat for health and balance, are so important for our gut health: we should all get into the habit of having fermented foods daily.
I certainly eat some daily but should have more...and perhaps there is a certain way to eat such foods to aid digestion. I believe that for my own digestive system which is weak, and it is a common thing in modern days to lack essential enzymes, hence the increase of IBS, celiacs, candida sufferers, I need to have fermented foods before meals or in between meals, even better, first thing in the morning.
So I am going to learn how to ferment foods this afternoon:
Hope to see you there!
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