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As I’m stuck in my refrigerated prison, I thought I’d give you an update on how my vegan, gluten-free, low-FODMAP diet has been working.
We’re currently in Grants Pass, Oregon. It hit a high of 102 today (105 yesterday), so I’m hiding indoors.
Digestion-wise, I feel quite well. So well, in fact, that I’ve stopped taking the daily supplement I use to help control digestive symptoms.
A typical day eating a vegan, gluten-free, low-FODMAP diet
For breakfast lately, I have gluten-free oatmeal with coconut milk, chocolate-flavored PB2, chia seeds, a sprinkling of psyllium, and fruit (bananas or blueberries).
Lunch might be quinoa with carrots, cucumbers and pickled ginger wrapped in seaweed.
Dinner is a gluten-free pasta with mushrooms and a creamy lemon and chive sauce made from macadamia nuts (pictured above).
Because this is a lower-calorie meal plan, especially on days when I bike, I will often add a dish of oven-baked fries to the mix with my homemade ketchup.
We don’t own a scale, so I can’t tell you whether I lost any weight. The point of this diet is not to lose weight, but to feel healthier and not have my digestive issues interfere with my life, while discerning which foods bother me. My clothes might be a tad bit looser. I also went to buy a new swimsuit today because the old set lost its elasticity.The new swimsuit is 1-2 sizes smaller than the one I purchased in March of last year. I already knew I lost some weight since then, though; by eliminating cheese and eggs from my diet back in January, I lost about 10 pounds by April.
It’s been about a month since I started this low-FODMAP diet. The recommendation is to wait 6-8 weeks before testing out potentially problematic foods, so I’m going to wait at least 2 more weeks before I give that a shot.
As you see below, my current diet covers most of the bases. But I am still low in a few areas. I will figure out which foods are highest in the nutrients that I lack. Then I will start with them first when I add foods back in.
As a reminder, though, I discussed this plan with my physicians. They felt it was a good idea despite the possibility of not meeting all my nutritional goals for awhile. This is because: 1. Most people probably don’t meet those goals anyway on their standard diet, and 2. When your digestive tract is irritated like mine has been, you’re unlikely to absorb all the nutrients you ingest anyway.
Here’s my Cron-O-Meter report for a day based on the foods listed above. Let me know if you would like recipes for any of the foods.
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