Friday, September 13, 2013

When healthy foods attack (part 2)

If you missed Part 1, it's over here.



I'm still working my way through FODMAPs testing and quite honestly, I'm about over it. My meals have become a bit repetitive and boring, because I'm tired of trying to think up new ways to cook food without onion, garlic or half the veggies and fruits I enjoy. I can't even reach for a pre-mixed spice shaker to add flavour quickly because: onion powder. It's in everything. Blah.

Yes, I love my strawberry-banana breakfast bake. Yes, I'm also thoroughly sick of it.

Week 2 of testing started off with me remarking offhandedly to Bike Boy: "It's lactose this week. Pfft. I'm sure I'm not lactose intolerant. This will be a breeze."

Famous. Last. Words.

On the Friday, I cooked my oats in milk. Delicious. No symptoms appeared - See? I knew I was right. Sunday, I repeated the dose. Monday, I felt a bit unsettled and grumbly in the gut but thought perhaps it was due to one of the "added extras" I'd indulged in on Sunday (naughty). On Tuesday I forgot to have the required cup of milk at breakfast, so bought a cafe latte at work. Same-same.

By Tuesday afternoon, I was feeling pretty horrible. Tuesday night was downright unpleasant and the symptoms continued through Wednesday and Thursday and only started to abate on Friday. Drat, drat, and double-drat. That's two out of two FODMAPs intolerances so far.

Putting a positive spin on things, it's good to know what's causing my problems and that they can be eliminated if I avoid the offending foods. And I don't have to avoid dairy altogether. I can use lactose-free milk and cream, which simply have lactase (the enzyme that I'm lacking, that enables us to digest lactose) added to them. I can also eat some yoghurts - full fat products are better than those made from skim milk, as the lactose is more concentrated in low fat varieties. And most of my favourite cheeses are OK too - cream cheese and cottage cheese are out, and ricotta needs to be strictly limited, but cheddar, parmesan, mozzarella and brie are all good. Not that I eat a lot of those anyway - my main dairy indulgence is yoghurt.

Other options are to switch to nut or rice milks - I don't see myself doing that though - or coconut milk products. Coyo make a coconut milk based ice cream, which isn't available anywhere in my part of town. I suspect that it's sweetened with xylitol like their yoghurts anyway, which means that it's out... Plan B is to pull out my ice cream maker and make my own from coconut milk or lactose-free milk. And if I desperately want a Magnum or whatever, there's always lactase tablets, which you just take before eating anything containing lactose. I've stocked up on those - after all, you never know when you might NEED an affogato...


My new best friend

I moved onto testing fructose this week and I seem to be OK with that. Hoo-RAY. I did have some ...shall we say "turbulence"?...going on about twelve hours after my third dose of honey, but I wasn't exactly sticking strictly to my low-FODMAPs diet for the couple of days preceding, so I'm not drawing any conclusions. Oops. As I mentioned, I'm just about over it.

I have to keep reminding myself that up until I started testing I've been 99% symptom-free. It's worth it, Kek, keep going! Ugh.

Next week's adventure is testing fructans. Those are the buggers that are in wheat, rye and barley and also in onion, garlic and a whole heap of other veggies. I'm fully expecting a reaction, as the test food is bread and I know that too much wheat sets me off.

I'm almost there - once this testing phase is complete, I can move onto testing specific foods and quantities so that *hopefully* I can add some variety back into my meals. Let me tell you, I would just about kill for an apple right now.

Source: Wikimedia
Tomorrow night I'm bravely venturing out for dinner to our favourite local restaurant in honour of Bike Boy's birthday. I know that most things on the menu are jammed full of garlic, but I'll do my best to find something I can eat, even if it means pushing suspect items to the side of my plate. And I'll be armed with my Lacteeze, just in case there's a spectacularly irresistible creme brûlée or cheesecake in the dessert cabinet...



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7 comments:

Deezy said...

I feel for you. My big thing is commercial yeast....if I have it in my system then a heap of other foods set me off! Keep it clear and rely on naturally fermented sourdough and I'm good to go....

Kek said...

I'd love to eat sourdough. But alas... Luckily spelt flour seems to be low in fructans and behaves more or less like "normal" wheat, so I can make my own bread if I'm desperate.

Magda said...

LOL I'm just loving the title of this post. It conjures up images of carrots charging at you, ramming you to the ground before stomping over you. (Err that's probably somewhat weird)

But seriously I'd HATE to be in your position :-(
You have my sympathies.

M

Sara said...

Maybe rye sourdough would be ok for you? With the milk thing, you are probably less tolerant now than you will be in future because you have been avoiding it. Your body obviously makes SOME lactase, or you couldn't eat dairy at all. The levels of lactase increase with demand. The standard advice we learn to give is to keep up consumption at the level you can tolerate. This encourages your body to produce more lactase. But, your dietitian may have other plans for you ;)

Kek said...

Actually, I have no idea what my dietitian might want because I'm not going back... I don't see the value in paying $140 to be told a whole lot of stuff I already knew and handed a photocopied sheet with guidelines to follow. And I don't need to have the "you need more calcium/grains, blah, blah, food pyramid, blah, blah" argument again either. Honestly, I don't know what I was expecting. LOL

I know I can eat some dairy - and I kind of figured that a couple of months of avoiding foods was likely to provoke a worse reaction than normal when I reintroduced them. I just have to work out how much and exactly what I can handle.

I don't think rye sourdough will work because rye is high in fructans, just like wheat. Spelt is a better option. But bread, meh... I don't really care. Once in a while it's nice, but I'm not fussed about it.

I'm persevering. Onwards...

Sara said...

Yes... you are a very interesting case. Special.. but we knew that anyway. I've noticed after any sort of elimination diet, there are certain things that give me a terrible guts ache: avocado and cauliflower being the ones I remember. The cauliflower had me in serious pain for several hours. So, I probably have some sort of sensitivity, also I am prone to eating big stacks of veges, not little portions like a normal person. It normally only happens the first and sometimes second time I add them back.

MILK said...

Unfortunately, what I've found is that even though I'm lactose intolerant (it's a three-hour very uncomfortable test) even with lactase added, dairy just hurts me. I can have the odd bit of full-cream yogurt, but can't tolerate condensed milk - even a tiny bit sends me into an anaphylatic-type state. Going on a FODMAPS diet was the best thing I ever did. It is a bit boring, but worth it to feel better. Lacteez tablets are full of cellulose. And coconut is not FODMAPS friendly, sadly. Good luck - you'll need it!

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