JOYCE

“I started out on this journey highly motivated because I had so many symptoms and issues with foods. I had already been gluten-free for 4 years and a few months before, stopped eating lettuce which gave me much discomfort. The testing was a surprise, and my heart sank when I saw all the foods I ate daily on the “yellow” list. We selected the foods I would eat for the first couple weeks and I soon learned that it wasn’t carrots that I liked but the bleu cheese I always dipped them in. I also changed my mind about liking beets very quickly. The first two weeks were the hardest and the hardest part was getting my mind into the game. I focused on all that I couldn’t eat at first and went through a brief depression. But, on the other hand, that also helped because I had really fast results with weight dropping and symptoms disappearing. As Christi added a few new foods, I began exploring new ways to prepare them. I began reading labels and searching out foods I could eat. Then I discovered “work-arounds”—new ways to fix favorites that would be healthier. For example, a new fave of ours is dairy-free mashed potatoes which get their creaminess from an egg and a couple tablespoons of oil. I do miss a few foods that are not replaceable, like pizza and ice cream. But every time I think about them, I remember that my health is significantly better and someday, I may be able to have small, infrequent treats of pizza and ice cream. Eating out is still challenging, but there are a few restaurants where I can eat. As I write this, I am getting ready for trips to Ecuador and London. I am taking packets of sunflower butter and cashew butter which I can spread on a fresh banana or banana chips if I find that I cannot eat the foods there. I might also pack a package of coconut wraps if I have room in my suitcase. The diet is do-able and well worth the effort. I have gone from a size 14 to size 8 and I walked 12,000 to 14,000 steps 5 days a week. IBS and chronic sinuses are gone.”