NOTE: I'm not a doctor nor a nutritionist nor anything like that. I'm just going to tell you about my own personal experience, which may or may not be of use or of interest to you. Talk to your doctor blah blah blah. About 18 months ago, I was in a pretty rubbish state- physically and mentally and... "energetically". There were days when I was unable to get out of bed. I had gained a lot of weight and felt 'swollen'. It wasn't just the exhaustion, I was also 'achey'. It was a kind of non-specific widespread 'ache'. Nothing sharp or debilitating, but just there. All. The. Time.
Very interesting about the different types of wheat available in France. I'm in USA and am non-celiac gluten intolerant. Gluten is a serious migraine trigger for me. When I stopped eating it my migraines occurred 1/2 as often. When I found my other triggers they’ve gone almost completely. I have allergic reactions (Mast cell disease) to ingredients in gluten free breads. But I can eat long fermented sourdough! It is my daily and only bread. Thankfully I found a company that also makes long fermented sourdough pizza dough among other things, they make a chocolate sourdough that makes amazing french toast! Now if I could just get some "soft flour" pastries....
Happy you found what works for you— it can be a long arduous process.
I've been on my own complicated health journey, which did include a FODMAP exploration. Which wasn't it for me. But at this point I am really looking specifically into the wheat thing, have felt so much better without it in my diet. I wish I lived in France but I live in the US. There are definitely different kinds of wheat and wheat has evolved and been engineered significantly. If you haven't yet, you, you might want to check out the revised edition of Wheat Belly by William Davis MD. I've just started it, it's fascinating. His thesis is that it never was a good idea for humans to eat the seeds of grasses for optimum health. In the meantime, I have felt instantly better by eliminating all wheat, and all grains for the time being.
Welcome to the IBS train! I've been dealing with mixed IBS for years but didn't know it had a name until a few years ago. Found out that a bad gut virus can kick it off, which is how I think mine started. I was Celiac tested and came out with non-celiac gluten sensitivity. Feck! I eventually figured out that as long as my gut was fine, I could sneak some in now and then. By 'fine' I mean consistently taking 40 Billion strain probiotic every second day, staying away from all pre-packaged and processed food. Basically, Mediterranean or French diet. I can eat Ancient grain breads without any issues, ever. Hunt some down locally, it's actually quite good! I have the added bonus of getting frequent gastritis from stress, which makes me prone to eating pastries, chocolate and other crap. That cascades into an awful IBS bout. Have almost put an end to that with exercise. I'm fortunate to live near lovely forested trails and I hike then 3-4 hrs a week, plus I hog the rowing machine at the gym 2-3 times a week. I'm well past menopause and didn't need HRT to get through it but perhaps if I had taken them, wouldn't have divorced my ex. He still would've been an asshole, but may be it wouldn't have bothered me as much.
You'll know when your guts are in good shape, sounds like you already do. The trick is recognizing when things are starting to go sideways and have a plan in place to deal with it before it gets out of hand. Know your food triggers, know what soothes your symptoms. Next flare up, go totally FODMAP, non glutin, non fat, non dairy, no fiber for a week. This leaves, rice, Bananas, broths, eggs and whatever doesn't trigger you. Then, slowly reintroduce foods. Here's another little nugget, after a bad episode, or food poisoning or stomach bug, you may not be able to eat something you were fine with before, again. IBS is mainly an individual thing but following published recommendations is a good starting point.
Very interesting about the different types of wheat available in France. I'm in USA and am non-celiac gluten intolerant. Gluten is a serious migraine trigger for me. When I stopped eating it my migraines occurred 1/2 as often. When I found my other triggers they’ve gone almost completely. I have allergic reactions (Mast cell disease) to ingredients in gluten free breads. But I can eat long fermented sourdough! It is my daily and only bread. Thankfully I found a company that also makes long fermented sourdough pizza dough among other things, they make a chocolate sourdough that makes amazing french toast! Now if I could just get some "soft flour" pastries....
Happy you found what works for you— it can be a long arduous process.
I've been on my own complicated health journey, which did include a FODMAP exploration. Which wasn't it for me. But at this point I am really looking specifically into the wheat thing, have felt so much better without it in my diet. I wish I lived in France but I live in the US. There are definitely different kinds of wheat and wheat has evolved and been engineered significantly. If you haven't yet, you, you might want to check out the revised edition of Wheat Belly by William Davis MD. I've just started it, it's fascinating. His thesis is that it never was a good idea for humans to eat the seeds of grasses for optimum health. In the meantime, I have felt instantly better by eliminating all wheat, and all grains for the time being.
This was fascinating (never heard of FODMAPs before) but, uh, madame, q'est-que que c'est: "ever notice how they don't really do cake in France?"
Pardonnez-moi? They have entire shops for it!
Hi Gia, I have access to the paper, let me know if I can help
Sent the research paper, but not sure if reply email worked. Can do it another way if you prefer... or not.
Glad you feeling better.
My 16 year old granddaughter who has an 8 month old daughter passed all her GCSE
yesterday .
Sharing a bit of joy.
Watch out for depression it’s insidious
your bloke is away a lot could affect you more
than you think .
Or maybe you are glad to see the back of him
no pun intended , for a while.
Look after yourself.
I will light a candle for you.
Can you tell me what prebiotics and probiotics you take? I have inulin and have had to stop using it and need an alternative
Welcome to the IBS train! I've been dealing with mixed IBS for years but didn't know it had a name until a few years ago. Found out that a bad gut virus can kick it off, which is how I think mine started. I was Celiac tested and came out with non-celiac gluten sensitivity. Feck! I eventually figured out that as long as my gut was fine, I could sneak some in now and then. By 'fine' I mean consistently taking 40 Billion strain probiotic every second day, staying away from all pre-packaged and processed food. Basically, Mediterranean or French diet. I can eat Ancient grain breads without any issues, ever. Hunt some down locally, it's actually quite good! I have the added bonus of getting frequent gastritis from stress, which makes me prone to eating pastries, chocolate and other crap. That cascades into an awful IBS bout. Have almost put an end to that with exercise. I'm fortunate to live near lovely forested trails and I hike then 3-4 hrs a week, plus I hog the rowing machine at the gym 2-3 times a week. I'm well past menopause and didn't need HRT to get through it but perhaps if I had taken them, wouldn't have divorced my ex. He still would've been an asshole, but may be it wouldn't have bothered me as much.
You'll know when your guts are in good shape, sounds like you already do. The trick is recognizing when things are starting to go sideways and have a plan in place to deal with it before it gets out of hand. Know your food triggers, know what soothes your symptoms. Next flare up, go totally FODMAP, non glutin, non fat, non dairy, no fiber for a week. This leaves, rice, Bananas, broths, eggs and whatever doesn't trigger you. Then, slowly reintroduce foods. Here's another little nugget, after a bad episode, or food poisoning or stomach bug, you may not be able to eat something you were fine with before, again. IBS is mainly an individual thing but following published recommendations is a good starting point.