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Originally Posted by WereBear
Speaking of "limited," I have eliminated these categories from my food:
sugar
soy
grains
legumes
severely limited these:
nightshade vegetables (tomato sauce testing in progress)
high sugar fruit (paired with cheese at parties if need be)
vegetables because of fiber in all its deadly forms (I can top my BBQ pork with a bit of coleslaw - homemade dressing)
leading to cries of what do you eat? and the answer is "meat, with condiments like high fat dairy and occasional low sugar fruit"
And yet I don't feel deprived at all. The food is delicious, satisfying, and makes me feel good. While keeping my autoimmune issues in remission.
I was approaching my own issues from the wrong angle, it turns out. I was starting at the top and trying to eliminate downward, which helped me go gluten free. This helped my digestion, and did wonders for my arthritis. But reactions I was not aware of were going on behind the scenes, invisibly, until they broke out in symptoms.
Now I am wondering if I had done further inflammation tests, like CRP, it would have tipped me off that something else is going on. My carb levels are not as strict as one would think, seeing how I blew through what I thought was my goal weight. And it might not even be weight: now I wonder if it was really a lot of inflammation and bloating and the like, all along.
A year ago I flipped that elimination strategy by only eating beef for almost a month. I gradually added in things, one at a time.
And yes, I found out there were giant categories of food that were not big in my diet carb-wise: like the low carb wrap that had gluten, a few black beans on a salad, a few fries from my husband's plate.
But after ONE cashew made me nauseated for two days, a light went on. I could eat that carb level (9 grams) in raspberries with no problem at all, provided those are accompanied by heavy cream or at the end of a meal.
I could see it's not just the carbs. It's also their source, and what else comes along for the ride.
In my case, corn can cross-react with my gluten problem, invisibly; until I have a flare-up. Those occasional beans were something my body didn't like, but I was unaware of that until I gave my system a total break from them, for long enough. These days, processed foods seem to always contain some kind of "textured wheat protein" or soy derivative: packaged stuff is off limits.
Dairy really doesn't bother me, though I hedge my bets with relatively small quantities and high quality. Fiber was the big surprise. It not only upsets my intestines, the mechanical damage seems to create inflammation, through actual injury and by not keeping certain things where they should be: leaky gut indeed.
I had to rethink everything I put in my mouth, but the benefits are incredible. I don't miss the foods I don't eat as a result.
Because they really are poison to me.
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