So I’ve been pretty MIA lately. It has definitely not been intentional. Lots has been going on for me and developing and posting recipes has unfortunately taken a backseat. Some of what has been consuming my time has been very exciting! The house my fiance and I bought back in January is finally free of tenants (a lemon I had to make lemonade out of) and now we’re working on some renovations before we move in. My previous weekend routine of baking and going to spinning classes has been replaced with breaking up drywall and filling garbage bags with broken tiles. I’ve found it surprisingly entertaining and rewarding. There is something very therapeutic about breaking stuff and putting it into garbage bags. I don’t know why. I’ve also been feeling less than fantastic for the last little while so I began seeing a naturopath to see what was going on. One of the tests I did was a food specific IgG antibody assessment (a.k.a. food sensitivity test). Before I could take the test I had to eat all of the foods I had been avoiding so the test would be accurate. That was fun and delicious and actually less painful than I had anticipated.
And today I got the results back from the food sensitivity test. And my mind is exploding. Everything makes sense and doesn’t make sense at the same time. My test showed that I have a very strong reaction to the following foods:
- cow dairy
- cane sugar
Not my beloved beans! Dairy didn’t surprise me. Eggs surprised me, but I’m over that. Cane sugar didn’t surprise me but is kind of annoying. But beans? Why beans? Delicious, protein and fibre packed beans? Tear*
I also had reactions to:
- bakers yeast
- goat dairy
Which means…yup, you guessed it, no reaction to gluten or wheat. So my experience of feeling better when I eliminated gluten still vey much happened but likely happened because when I took out gluten I unintentionally also took out bakers yeast. I remember that I started to feel better, but eventually started to feel less than great again. I took out dairy and cane sugar a month or so later and felt great again. It was also around this time that I got more interested in nutrition and learned about the benefits of a plant-based diet and significantly decreased my consumption of animal products, including eggs. I felt so great and had so much energy that I presumed I had figured out exactly how my body worked best. Over this past winter though I started to crave eggs and started eating them more often. I also started missing bread and started buying gluten-free bread (with bakers yeast). And now I understand why I had been feeling so blah lately.
So what’s next? Well I’ve got to focus on eliminating the foods I react to and see how I feel. To be honest, I don’t know what that means for this blog. I’ve clearly dedicated this space to being a gluten-free place and I honestly don’t know what I’ll do now. After I’m starting to feel more like myself I’m sure the answer will come to me