I’ve been exploring new ways to be healthier the last year. My journey brought me to Susan Swern, Eating IQ and Dr. Paul Austin, Chiropractic Functional Neurologist. In mid-December 2015, we met to go over my Cyrex Array 10 Food Immune Reactivity Screen. When I saw my test results with the first values in the yellow and red columns, I was taken aback. One whole food group just fell off my plate! Instead of fearing the second page, I was curious. Thankfully most results were in the green “safe” column. I breathed a sigh of relief. Just a few nuts and peanut butter with sensitivity on page 2. Each page of data became “greener”; all vegetables and fruits, all meat and seafood (except cooked tuna and imitation crab meat) were safe for me to eat.
I was ecstatic! “Look at all I CAN eat!”
The doctor and certified eating psychology coach both looked dumbfounded. They had never had a patient so happy who had food sensitivities that included gluten (all wheat products), dairy (eggs, milk, cheese, goat milk) and rice (white, brown, and wild).
As you can imagine, these foods were staples in my diet. Now, as I avoid these foods, I’ve come to appreciate every morsel of healthy food. And I’m feeling better! Bloating, abdominal discomfort, intestinal gas and joint pain were so prevalent in my life, I considered it normal. Now I’m amazed to feel the nuance of digestion. I eat and can discern true fullness. There are no unpleasant digestive symptoms, just a calm, peaceful, clean feeling that brings a smile to my face.
I love to cook and these changes are empowering as I discover new ways to tickle my palate while eating more of the vegetables and fruits my body craves. Eating out is an opportunity to peruse the menu, finding the healthy vegetables and communicating with the server those few ingredients to leave off my plate. I have a new love for me and compassion for others with food sensitivities.
What about breakfast? It traditionally includes a lot of the foods I no longer eat. My EatingIQ food coach, Susan Swern, told me, “Think of breakfast like any other meal.”
Now I have breakfasts with sautéed vegetables, meat and potatoes or grits. It’s amazing how good food tastes, my palette poised and eager after a night of rest. For snacks, I like to create a bowl of fruit. My favorites are fresh oranges, raspberries and bananas. Whole foods have been the norm in my diet for a while, now I’m exploring a more varied diet, eating almost no processed foods.
I am so grateful to both find the foods that were making me ill and to be excited about what my body wants. Follow me on Twitter, Pinterest, and friend me on Facebook as I post some of my dietary joys. #GratefulForDietChanges