So, I mentioned a couple of posts ago that I was working on starting my own home business. Well, my sister and I have set up a blog in the meantime to show you some of our inventions, which will be listed on Etsy as soon as we open our shop. Check out Hogans’ Handiwork and add our button to your blogs!
Have you ever wondered why, after months of eating the same thing and not having a reaction, that you suddenly have a painful bout of gastrointestinal upset? On the Specific Carbohydrate Diet, have you ever suddenly become sensitive to a food that is considered 100% legal?
I have, and it was confusing until I started seeing a pattern.
You see, every year, approximately between August and October, my sensitivity to food escalates. When I first started eating the SCD way, I was always in the hospital within that time period.
My first gastroenterologist explained to me that it is often the case that the change of the seasons affects our immune systems. One of his patients was always in the hospital in August, every year, without fail.
Thank God I am no longer in that boat. Two years ago September 15th, I paid my last visit to the hospital.
So what have I done to prepare for this seasonal sensitivity? I keep (or try to keep) to the diet diligently, and perhaps limit my intake of certain foods I know to be more hazardous at this time of year.
Let me give you an example. For me, fibrous foods have always been hazardous if overdone. For the most part, I watch my fiber carefully, but at this time of year, I would perhaps pick a non-fibrous food over a fibrous one, or cut my portions even more than I do on a regular basis.
Everyone’s situation will be different. It’s all part of learning to read your body correctly and plan ahead for the times when you are weakened.
If you are anything like me, you will at some point come to a fork in the road during your SCD journey. For me, I met that fork in the road back in June. I’d been almost 100% faithfully devoted to the diet for over three years, and I was fast approaching the second year-marker for complete health. The temptation to veer off my restricted dietary track became nearly irresistable.
I began letting some gluten-free foods into my diet. I still restrict myself, only allowing a special gluten-free treat about once a week. Twice if something special is going on. I found a gluten-free cookie at our local health food store that is sweetened with fruit juices, and I sometimes (though not as often) indulge in a gluten-free english muffin. These things have helped me deal with the difficult times.
At this point in the healing process, I feel comfortable with this slight variation in my diet. However, for others, this change might not be advisable. Like I’ve said before, each individual must learn to read and understand his or her intestinal disorder and know when it is okay to add something in (or vice versa). It took me almost four years to get this point. It may take others shorter, or longer periods of time.