Are You Sensitive to Dairy?

Do you think you have a dairy sensitivity?

I have gone back and forth on this for years, because I. Love. Cheese. And ice cream! Some of the worst I’ve felt in my life was when I’ve been eating dairy. Just because cheese is so hard to imitate. I still haven’t found a true imitation cheese, one that melts like the real thing. I love goat cheese, but it doesn’t agree with me either!

What’s wrong with dairy?

In my little opinion, I think it’s more the processing of the milk, and the care of the cows. But who knows? All I know is I feel terrible when I eat it.

  • Sinus congestion that goes into my ears
  • Stomach ache
  • Headache
  • Anxiety
  • Joint pain
Obviously, my body isn’t digesting dairy well. Remember we aren’t talking allergies here—that includes hives, wheezing, vomiting.

Intolerance to lactose, the sugar found in milk, is a problem many have. It’s estimated that 65% of the world’s population has some trouble digesting lactose. There is a shortage of lactase enzymes. Aged cheeses and fermented products have less lactose, and may be easier for people to digest.

There’s also a protein in milk called casein.

Pay attention here: casein is in higher protein dairy products, like milk, yogurt, cheese and ice cream. Low protein dairy products, like butter and cream, only have a little casein. Ghee or clarified butter shouldn’t have any casein.

So, the big question is: is it the casein or the lactose or is it both?

Here’s a trick:
  • gas, bloating, diarrhea = lactose
  • stuffy nose and mucus = casein and/or whey
Some people, (ME), have both! Argh... 

Soon, I'll be sharing some great info on how to stop eating dairy and not feel like you're missing out on life.

What if you suspect you're sensitive to gluten?

Are you trying to discover if you're gluten sensitive? Lookie here now, I know it's hard! I know you feel poopy! but I want you to know one thing:

When I went gluten free, I never heard of it before! I went on a strict candida diet, and anything with wheat was out. I went for 6 months without it, and when I added it back in, I felt terrible. You can read about it here.

I didn't have a clue about food sensitivities. I just knew I felt terrible. I had joint pain like crazy. I was low on energy. I was grumpy, impatient and frustrated. So I know for sure that gluten symptoms are not just in your digestive tract.

You can have rashes, brain fog, hormone issues (Hashimoto's anyone?) And you don't have to have Celiac Disease to feel this way. It's called Non-Celiac Gluten Sensitivity. 

In fact, I've been off gluten for so long that I can't be tested for Celiac at this point. You have to be eating it to test for it.  😤  The quickest way to find out is to remove gluten from your diet and see what happens. I say quickest, but it's not the easiest. However, there is good news! There's so much gluten free stuff on the market today that you have substitutions for almost everything (even if they still aren't good for you, you might have some great comfort food!) This is a far cry from where I came. 

I feel better than I did in my 20's and feel blessed to have found out I needed to ditch gluten. If I can do it, so can you! You got this! You can do it. Do it for you and your health! You deserve it. And if you need support and help, I'm here for you!

Gluten Free Baking Hack

So, do you crave that chocolate cake, or those special chocolate chip cookies? Ok, I like chocolate, but it goes to any baked goodie you enjoy. What's holding you back?

  • Past experience with gritty, gooey results
  • Feeling defeated by the gluten free lifestyle
  • Not wanting to bake for yourself
Here's a little hack for you:

Take any baking recipe and replace the all purpose flour with this flour blend. It's a one for one gluten free flour blend. You don't have to change anything else in the recipe. 

Now GO! Make yourself some stuff. And show us your creations in our Thriving With Food Sensitivities Facebook group.

My mom made me an amazing GF cake for my 10th anniversary. Check it out here.

WHAT ARE YOUR SYMPTOMS: Psychological

This is probably a hotly contested issue, but I get anxiety when I eat grains. It starts with anger, then moves to anxiety, then sadness.

Knowledge that food can affect mood is well known. Many of us feel soo happy when we eat chocolate. So why wouldn't other foods make us sad or anxious, or both.

And here's the catch:

It's often your favorite food! 

I know I'm a food addict in certain ways, and when I can't get enough of something, I often step back and wonder if I'm sensitive to it!

So, my questions to you are these: 

  • Do you have psychological symptoms? 
  • Are you SURE it's not from food sensitivities? 
  • Have you been tested?

Please at least do an elimination diet to find out. It's something that could improve your quality of life dramatically. I can help you with that if you like. 

And if you want to take it further, go to a functional doctor, a naturopath, or someone who can help you get to the bottom of the situation.

I really enjoyed this article about psych symptoms of food sensitivities. 

Don't believe me, read this book about it.

Pizza Without Grains is Not Impossible!!

Hello there! I was out of commission on Friday, so I wanted to hop on in here and let you know why, and also share with you the amazing pizza crust recipe. I sure wish I could remember where I found it, but it's so simple I memorized it!

I'm doing a 30 day elimination diet, actually a modified Whole30. And the detox reaction made me feel pretty rough on days 3 and 4! Feeling great now, and happy to be able to say that! If you want to follow the journey with this, hop on into Thriving with Food Sensitivities on Facebook, and check out my daily posts.

On to the pizza!

Crust

2 eggs 
2 tablespoons olive oil
1 teaspoon of salt
2 cups of almond flour (not almond meal) 

Beat the eggs and olive oil together. Add the almond flour and salt and stir. Don't use the whisk here. It's too thick. Spread on an oiled pizza stone or sheet pan. I like to put parchment paper on top of it, and use a rolling pin to get it as thin as I can.

Put it in a 350 degree oven for about 15 minutes. It will bubble around the edges and brown slightly. When I pull it out, I like to run a knife under it to release it from the pan. This makes a big difference when you want to eat it.

Sauce:

1 can of tomato sauce
1/4 teaspoon of any Italian herbs you have. I use basil, parsley, thyme, garlic, rosemary, oregano, marjoram. You can add them all!

Mix in a pint jar. You'll have enough for 2 pizzas.

Toppings:

I absolutely love to caramelize some onions and add red and yellow peppers, garlic and some sort of meat. I sauté all that up good and well done.  

The cheese on this pizza is Trader Joes fake mozzarella!

Put it all together and cook until ready. Usually about 15-20 mins. 

Hint: You can use this recipe for pie crust, or crackers! If you use it for crackers, add some salt and rosemary on top before cooking!
 
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