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Go slow on the experimentation phase!
Hi folks, just a quick note to share a hard lesson I've been learning recently about experimentation. If I look back about a week or so ago after a "good run", I was starting to feel a bit more confident in trying out some things I felt I really should test. These included pureed apple and soy yoghurts. I did experiments of both within a 2 day period. Combine that with some stress around birthday, an important midweek meeting to do with work, and some anxiety about a deeply personal issue of faith and I was all set for a deeper level of gut instability and suffering that can no longer be traced to food item A B or C. Don't do it! Also comma consider limiting experimentation to maybe two new items per week and integrate good conditions that are necessary for successful experimentation on a very sensitive gut, such as sleep and peacefulness. Be patient, we have all our lives to work out these details. Thanks for reading.
Carbs!
It's difficult not to get too excited too quickly, but this week has been my best week in ages. It began on Monday, Tuesday... Years ago, I had thought I might be gluten-intolerant, maybe have Caeliac's disease or something. However, all the tests ruled that out, and I've never really found any relief in gluten-free products. But I've never, ever questioned the category generally of carbs. Until now. In my previous post I began to sketch why the FODMAP process can be unhelpful, the big realisation being that cheese, no matter how little lactose it has left in it, has just the same impact on Casein intolerances (I have a detailed post about this in my drafts, coming soon). Since then, and on the plus side, I have noticed that apple purée appears ok and so do cooked onion and garlic. I can also generally eat more fruit than the FODMAP diet advises. Perhaps I'll be able to reintroduce later, but I'm currently down to a tiny sprinkle of carbs at some meals...
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