Gluten Free But Still Not Really Feeling Well?
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It is interesting that these are the same foods that I could not eat at all when I was first diagnosed and so sick. No-brainer, right? If they made me really sick back then, it makes sense that they would still be the culprits now.
A major offender is lectin, a protein that is hard to break down. Lectins are found in grains, not just the ones we know we should avoid, but also in quinoa, rice, buckwheat, oats, millet and corn. They are also in legumes, which is all dried beans and peanuts. The nightshade family are also high in lectins. This includes potatoes, tomatoes, peppers and eggplant. That last one isn’t such a hard one for me to give up. Zucchini, green peas, asparagus, radishes, mushrooms, and cucumbers are high in lectins as well. Really just the seeds of the cucumber so you could eat them if you remove the seeds. I find it interesting that cucumbers were probably the last vegetable that I was able to add back into my diet. That pretty much wipes out what I plant in my garden and look forward to every summer Guess I will plant more squash this year.
Pay attention to what you are eating and how you feel afterward. Not all foods will effect everyone the same way. I, for example, can eat rice with no problem, but our teacher has trouble within ten minutes of eating it. I really, really love tomato basil soup! But now I know why I always have a stomachache the day after I eat it. Or why I have issues for an entire day after eating potatoes.
I hope this hasn’t been too depressing. As always, concentrate on all the yummy foods you can eat. I am grateful for the increased knowledge and amenjoying feeling better than I have for a very long time.
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