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Interesting reading back through my journal entries from last fall when I tried to get started dieting again. I was really struggling, and that struggled continued until I saw the gastroenterologist in January. Since then, I've been working hard to stick to the FODMAP diet, and I've really got a handle on it now. The result is that I'm not sick anymore, and I have more energy than I've had in a very long time. Also, my skin looks a lot better -- no more of those just under the skin rashes or bumps. So somehow, in adopting FODMAP, I've apparently eliminated many things to which I must be allergic. Also, I think there must be some link between the principles of low-glycemic eating and FODMAP, which responds to fructose intolerance. FODMAP eliminates more foods than low-glycemic does -- so your sugar count is even lower than on low-glycemic. But it's not meant to be permanent. The idea is to starting adding foods back in once your IBS symptoms are under control -- so I'm going to start to do this, and my first splurge is -- drum roll please -- A PEACH! I just can't imagine going through the summer with no peaches or nectarines. So I'm going to give it a try. I'm keeping my fingers crossed I can tolerate it. If I'm OK, I'll go buy another one and really go wild!
Diet Calendar Entry for 26 June 2015:
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1617 kcal
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Fat: 93.78g | Prot: 74.84g | Carb: 128.57g.
Breakfast: Walnuts, Shurfine Light Brown Sugar, Oatmeal, Bacon (Cured, Pan-Fried, Cooked). Lunch: Grape Tomatoes, Olives (Small-Extra Large), Cantaloupe Melons, Lundberg Family Farms Thin Stackers Red Rice & Quinoa, Salmon Salad. Dinner: Butter, Walnuts, Cooked Green String Beans (from Fresh), Potatoes (Flesh, with Salt, Boiled), Kirkwood Chicken Leg Quarters. Snacks/Other: Kind Nuts & Spices Maple Glazed Pecan & Sea Salt, Olives (Small-Extra Large), Lundberg Family Farms Thin Stackers Red Rice & Quinoa, Great Value Sharp Cheddar Cheese. more...
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