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I still remember the good old
days when I thought that cooking a meal meant mixing
together a pound of ground beef and a box of Hamburger
Helper; when eating the tasty (and cheap!) food at Taco Bell
made my day; and when the only food-related issue I had to
deal with was my weight. My how things have changed. From a
chubby--oh, how I hated that word--child to a slightly
overweight teenager to a young adult that battled her weight
constantly, I have become a mid-30s woman of ideal weight.
The last part is wonderful, except for the fact that my body
reacts in a myriad of perplexing, sometimes scary, ways to
much of the food around me.
Ten years ago, I started
learning how much what we eat can truly affect specific
symptoms and overall state of health. I want to make it
clear that I'm not a doctor and I don't have any type of
medical qualifications. Although, I have seriously
considered returning to school for a degree in nutrition,
and I have had several healthcare professionals tell me that
I know enough about certain subjects that I might as well
become a doctor. Ha ha! I'd rather write about love and sex.
:-)
The information I'll be
sharing over the coming months is not meant to tell anyone
what to do or what is going on with them, rather it is my
attempt to share what has helped me and also to provide
information on which of my symptoms have been food related
and how I discovered the connections.
I called this little piece the
The Blue Plate Special Blues because for me, not being able
to freely go to restaurants is one of the most difficult
things to adapt to. My family members don't have the same
food sensitivities I do, and they often have difficulty
understanding. One of the reasons my weight is no longer a
problem, is that quite often, it's easier to simply not eat
than it is to eat something I'm unsure about and risk a
reaction. The last time I threw caution to the wind and
enjoyed a delicious ice cream shake from a national chain
was August 2004. A few hours after splitting the yummy
beverage with my husband, I came close to having a
full-blown panic attack (which for me, are primarily
food/chemical-induced). By contrast, there is one other
national chain whose ice cream I can enjoy without having
any reaction at all. My reactions vary and often depend on
the specific non-food ingredients used in the food. Some
wonderful, usually family-owned, restaurants have allowed me
to go into the food preparation area and speak with a chef
before ordering. One time I did this, I was surprised to
find that the seasoning mix used on their Spanish rice had
ingredients I must avoid, but that the cheese enchilada was
okay.
Suffice it to say, it's easier
to stay home and prepare everything from scratch. Hence, my
self-confessed addiction to sweets and homemade baked
goodies. Part of me resents having to give up so much and
not being able to behave and function of like a typical
American. Eating out is a big deal in this country, but
doing that freely is impossible for me. I think on some
levels, that I have retaliated against my body by enjoying
sweets made from scratch. You won't let me eat coconut
shrimp and ketchup? Take this! And I eat 1/4 pan of
brownies. What? I can't enjoy a cheeseburger without having
heart palpations? Take this! And I eat nine cookies then
skip two meals because I'm not hungry for real food.
I know that I'm not doing my
body any favors, but that ornery part of my mind sure gets
some satisfaction out of it. So, as my personal quest for
balance and health continues, I'll share some of what I've
learned in the coming months.
May your stomach be full and
your body be healthy! Larissa |
