Food for Thought
Anyone who spends time with me these days quickly discovers that food has been on the forefront of my mind. About two months ago, I took the plunge and started working with a nutritionist. There were two big things that ultimately led to this decision.
1) I discovered that over the course of my two years living in Los Angeles, I managed to gain 20 lbs. This was despite minimizing the processed sugar I ate, and I was at a loss for how to lose the extra weight. It was time to take an active step so I could feel better in my body as well as reduce some of the added pressure on my joints.
2) I have dealt with IBS since I was an infant, going through various stages of gluten free, sugar free, etc. And frankly, I was over it. Trying to plan life around running to the bathroom constantly was becoming pretty draining, and my bloating and acid reflux had seriously started to impact my wellbeing. Turns out, going upside down with a silk rope wrapped around your stomach does NOT feel great when you are dealing with reflux.
Basically, it was time to seek outside help. So now, with the help of my nutritionist (who is first and foremost a friend of mine), I am learning to make choices with my food that are healthier for my body. I have learned to judge appropriate portion sizes and stick with them. And, most challengingly, I began the Low FODMAP diet.
The Low FODMAP diet is a well-researched, multi-phase elimination diet used to identify digestive triggers in individuals suffering from IBS. The idea is to eliminate foods high in certain types of carbohydrates known to negatively impact the digestive system in individuals with IBS, abbreviated as FODMAPs, until the symtoms calm down (usually 2-6 weeks). After the initial "elimination phase," you test certain foods with high FODMAP content to determine which specific groups of carbohydrates create the symptoms in your body. Once you know your digestive triggers, you are able to return to more regular eating habits, making adjustments as needed based on the specific foods that your digestive system does not tolerate well.
The extensive lists of "allowed" and "not allowed" foods were overwhelming at first. However, with the resources and support from my nutritionist and another friend who has been on the diet, I was able to adapt my pantry and diet to the specifications, and it started becoming easier. I am even enjoying experimenting with new recipes - an absolute must when two items to avoid while on the diet are garlic and onion!
Making all these adjustments has been very difficult, but I am happy with the progress I am making toward feeling better, both physically and emotionally. After all this work though, there better be a giant bowl of guacamole waiting for me on the other side.
1) I discovered that over the course of my two years living in Los Angeles, I managed to gain 20 lbs. This was despite minimizing the processed sugar I ate, and I was at a loss for how to lose the extra weight. It was time to take an active step so I could feel better in my body as well as reduce some of the added pressure on my joints.
2) I have dealt with IBS since I was an infant, going through various stages of gluten free, sugar free, etc. And frankly, I was over it. Trying to plan life around running to the bathroom constantly was becoming pretty draining, and my bloating and acid reflux had seriously started to impact my wellbeing. Turns out, going upside down with a silk rope wrapped around your stomach does NOT feel great when you are dealing with reflux.
Basically, it was time to seek outside help. So now, with the help of my nutritionist (who is first and foremost a friend of mine), I am learning to make choices with my food that are healthier for my body. I have learned to judge appropriate portion sizes and stick with them. And, most challengingly, I began the Low FODMAP diet.
The Low FODMAP diet is a well-researched, multi-phase elimination diet used to identify digestive triggers in individuals suffering from IBS. The idea is to eliminate foods high in certain types of carbohydrates known to negatively impact the digestive system in individuals with IBS, abbreviated as FODMAPs, until the symtoms calm down (usually 2-6 weeks). After the initial "elimination phase," you test certain foods with high FODMAP content to determine which specific groups of carbohydrates create the symptoms in your body. Once you know your digestive triggers, you are able to return to more regular eating habits, making adjustments as needed based on the specific foods that your digestive system does not tolerate well.
The extensive lists of "allowed" and "not allowed" foods were overwhelming at first. However, with the resources and support from my nutritionist and another friend who has been on the diet, I was able to adapt my pantry and diet to the specifications, and it started becoming easier. I am even enjoying experimenting with new recipes - an absolute must when two items to avoid while on the diet are garlic and onion!
Making all these adjustments has been very difficult, but I am happy with the progress I am making toward feeling better, both physically and emotionally. After all this work though, there better be a giant bowl of guacamole waiting for me on the other side.
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