Tag Archives: Elimination Diet

Elimination Diet Update

So it’s been about a month since I announced my doctor-ordered elimination diet. For the past few weeks I’ve been playing around with my reintroductions and I believe I’ve come up with a few conclusions!



I am not sure if it’s gluten in particular or grains overall. I noticed my GI issues lessen greatly the first week on the elimination diet, but return the following two week, then disappeared again the next week or two as I reduced my overall grains. The first week I ate practically no grains, with the exception of quinoa (technically a seed). The two weeks following I experimented with a lot of gluten free baking. Perhaps it’s a flour thing? I think my body digests grains better in whole form (i.e. rolled oats instead of oat flour, etc). I reintroduced gluten in the form of kamut and spelt, and didn’t really have any noticeable reactions, as long as I didn’t go crazy and eat 10 spelt scones. Since then I’ve had gluten/grains off and on and haven’t noticed issues with limited consumption, but my digestive system and my skin both retaliate when I eat a lot in a short period of time. Basically my lesson learned from all this is that grains, for me, are best eaten as whole as possible, as limited in consumption as possible, and in as great of a variety as possible. I’m still having fun with gluten free baking and new grains (kamut, spelt, millet, etc.), but I’ll try to keep a tighter reign on my overall consumption, glutenous or not.


I actually sort of knew where this one was headed. I’ve known since childhood that cow’s milk makes me queasy, and it’s hit or miss with yogurt. I’ve never noticed issues with cheese, but I still put it all to the test to see if perhaps it was a casein issue or a lactose issues. I’m leaning toward casein issue, because I don’t seem to have problems with goat+sheep dairy and primarily fat-based cow dairy (butter, cream, etc). I do have slight GI problems with hard cheese (practically lactose-free, but heavy casein) and ice cream (what?!), but not discomfort. I also digest better with a higher milkfat content in whatever dairy I’m eating. Food combining is also my friend in this situation. Lesson: limit dairy, and choose high-fat, goat dairy choices when possible. Avoid cow milk, as always.


I noticed before this elimination diet that anything more than a very limited consumption of soy gives me some wicked mood swings. I also noticed that if I eat more than one serving of soy in a day (ie. soy milk in my oatmeal in the morning, plus a Clif bar in the afternoon), I get some serious stomach cramps. But I also noticed this will all other beans as well. I can handle one serving a day, but two in a day and I get sharp stomache cramps. This is probably for the best. My estrogen dominance suggests I need to limit my consumption of soy anyway.


No measureable issues, though I sort of failed on a proper introduction of this anyway! I tried reintroducing with nixtamal, but all the tamales around these parts are dripping with grease and cheese. I canNOT handle excessive grease, I tell ya what…

How I feel

For the most part, my GI issues have greatly decreased over the past month and a half, my skin has gotten better, and my headaches have diminished somewhat (but that may also be because the temperature has finally dropped below Saharan levels). I did notice that this is the WORST time of year for me for allergies, and while everyone else has been having reactions for the past three weeks, I only had one day of allergies (plus the week of inevitable sinus infection as a result of the allergy attack). Could this be connected?! I don’t know! But I like the break!


Is there a type of food you are sensitive to?

A New Challenge

I must tell you what has happened since my last post.

I told you that I was making vegan muffins for my office party.

This did not happen. It did not happen for two reasons:

1) my vegan coworker happened to be on vacation in MACEDONIA. I had no idea.

2) my doctor, who I decided to consult due to some endocrine/GI/allergy issues, has since put me on a gluten-free, dairy-free, soy-free, and corn-free elimination diet for the next three weeks.



And since I’m going to Santa Fe in a few weeks on vacation, the last thing I wanted to do was have to forgo dairy and corn. One cannot go to Santa Fe on a quasi-foodie trip and not eat corn. It’s just not possible.

So I had to get this thing rolling as soon as possible. Before the office party.

So I brought the cluster of bananas I had sitting on my counter.

Dyoo yew vuhnder wvhut eet hawz been layke nawt eeteng glewt’n deez pahwst fyew dahyz?

Aye vuhl tyell yew.

Eet hahz beeen a toht’l drahg.

Ah cohmpleet buhzkeel.

(Mmkay. Yeah. I’ve been listened to too much Fiddler on the Roof)


It really hasn’t been too terrible.

Several of my lunches last week have simply turned from this…


(Homemade Texas Caviar and avocado on homemade tortilla chips)

To this…


(Homemade Texas Caviar, avocado, and arugula with black quinoa)

No big deal.

But eating out has been a big deal. I have to be THAT person and order the most pitiful salad ever invented. Or even worse, discover that they don’t have HAVE an allergy menu, and try to make as many substitutions as possible (on ANOTHER salad!), and still manage to get sick.

I have a new respect for people who live like this every day.

My baking is going to get… interesting, especially since for a long time I’ve been baking the majority of my bready goods at home. But after an alarmingly expensive grocery bill, and four attempts at gluten-free baked goods, I can say that I’m getting better! I’ll share more as this time progresses!

Every day I find myself reshaping everything I thought about gluten free baking (which was honestly not much to begin with). Today I found a blog that has also reshaped everything I ever thought about baking in general, gluten or no gluten! It’s Gluten Free Girl (or Gluten Free Girl and the Chef). I love that she approaches cooking with the same scientific detail of Alton Brown but the great passion and delight of a true culinary artist. She even challenges the use of gums and excessive starches and approaches gluten free baking with some consciousness and dedication of a true baker. I’m so excited to try her recipes!

Any other allergy-free tips out there? Smile

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