I just realized that the beginning of March not only marked the 1-year anniversary of my blog, but that it also marks the completion of my 6th month on the GAPS/SCD/Paleo combo diet. Time sure flies!
Although I am still unable to be on the full GAPS/SCD diet, which includes nuts, squashes, fruits and dairy, I am quite happy with the variety of my current diet.
I can’t believe that at one point before embarking on the GAPS/SCD/Paleo diet, I had so many symptoms from eating any type of carbs, even vegetables, that I spent 2 weeks eating a meat and fat only diet…. It was not easy but gave me hope since I finally managed to find my flat stomach again and improve my bowel movements.
Here are the foods I haven’t been eating for over a year:
- All grains!
- All sources of hidden gluten!
- All soy-products!
- Peanuts and peanut butter!
- All legumes (beans & lentils)!
- Processed vegetable oils (canola, peanut, cottonseed, soybean…)
- Processed refined sugar
Here are the foods I would like to eat at some point but don’t tolerate for now:
(either because it causes me IBS symptoms or exaggerated weight gain, probably due to the insulin resistance associated with my PCOS or gut inflammation)
- Nuts and nut butter
- Unsweetened dried coconut, coconut milk, coconut flour, coconut butter
- Honey, maple syrup and coconut nectar
- Green tea (I need to avoid all caffeine for now to allow my adrenals to recover)
- Dark chocolate (I also avoid it for now because caffeine affects me and my adrenals…)
- Wine (I still prefer to avoid all alcohol for now)
- Butter, cheese, cream and yogurt…? maybe I don’t tolerate cow’s casein but would like to eventually try other type of dairy (goat, etc)
- Nitrate-free sausages and bacon (although the ones I tried were free of nitrates/nitrites and free of gluten, I still reacted to them)
Here is the list of food I currently eat:
- Meat, poultry, eggs and fish, preferably from gass-fed, free-range or wild-caught sources, uncured and unprocessed
- All non-starchy vegetables, including high-FODMAP ones like onions, broccoli, cauliflower, cabbage, Brussels sprouts (as long as I don’t overdo it…! I can usually tolerate about 2 cups of vegetables per meal, but not more than 1 cup for Brussel sprouts though)
- Healthy fats, such as coconut oil (although I have yet to find an affordable source here in Europe/Germany), ghee, extra-virgin olive oil, homemade mayonnaise (made with an egg yolk, light olive oil and/or macadamia oil)
- Seasonings. My favorite are pink salt from the Murray River in Australia (Himalayan salt is nice too), aged balsamic vinegar, basil, homemade pesto made with just basil and olive oil… for some reasons, I have come to prefer the pure taste of natural foods and natural mineral salt and don’t like to cover it up with many other seasonings.
- Drinks: mostly water and rooibos tea
In the last couple of months, I have also started including liver as part of my weekly routine. I had grass-fed bison liver while in Canada and will now try to source another type of liver here in Germany in the near future. If you have any hints, let me know!
I love having my liver with a bit of aged balsamic vinegar and caramelized onions. I used to not being able to handle onions at all because of their FODMAPs (mainly fructans), but can now enjoy them (without overdoing them of course!).
I recently had to finally resign myself to the fact that I can’t do dairy at all. I didn’t use to have dairy very often in the last 2-3 months. One time I had a small amount of cream and had very bad abdominal cramps and diarrhea. Another time I had a tiny tiny slice of aged cheese (which is totally lactose-free) and had a rash on my tights for about a week. I believe I don’t tolerate casein at all at the moment. I was still eating butter and realized that on the day I would have it, I would have a slightly bloated stomach in the evening while it would stay flat all day on the days I wouldn’t have it….
The solution: Ghee! And ghee is so delicious that I don’t even miss butter (not too much anyway), especially if it is made from butter made from the milk of grass-fed, free-range, happy Irish cows!
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