|This was what I could eat for the first week except it turned out|
I couldn't actually tolerate wheat, watermelon, pineapple or
strawberries. So for week two, instead of adding stuff, I went
again with an even shorter list.
Though it took longer than anticipated for my system to calm down, the diet eventually worked. For a few years, I avoided corn, wheat, and soy. I had to take it easy on fruit. My symptoms disappeared entirely and I adapted to cooking the soy laden foods I craved from scratch.
Lately, I’ve eased up on the restrictions. Corn and wheat no longer bother me. I avoid soy whenever possible, but if I eat it there’s a minimal reaction. I’ve found some pre-packaged food that meet my new standards. I’m back to having an occasional Arby’s roast beef which makes it nice not to have to cook every meal.
The special diet achieved its goal and even came through on the promise of a return to “normal” eating.
Last week, I made potato pancakes for dinner. I was struck by the feeling that it really wasn’t a big deal. Potato pancakes stand out in my mind as a side dish I long for but don’t often make because they’re a lot of effort. There’s grating potatoes and frying.
|I use a basic recipe to make latkes like the ones in this picture. Source:|
“Well, you cook from scratch way more now than you ever used to,” my husband observed.
That must be what it is. I make a rice flour batter for fried chicken that’s better than any restaurant. I’ve perfected Alfredo sauce. I even make homemade tortillas and bake wheat free snack bars. I’m a better chef for having conquered the weekly challenges posed by a limited ingredient list.
Many people have told me they wish there was something they could do for their own stomach problems. I tell them there is. It’s hard. And it’s totally worth it.