I see many clients with digestive health disorders. Whether I’m treating someone with IBS,Crohn’s Disease, Ulcertive Colitis, Celiac Disease, GERD, etc… I can always tell at the beginning of a follow-up appointment before my client even says a word if my nutrition plan helped them. If it did, they walk in like a huge weight was just lifted off their shoulders, walk in smiling (or holding back a giant smile!), and generally with a very positive energy. It can change someone’s life completely! I love being able to help make such a change in someone’s life, which is partly why I’m so passionate about helping people with digestive health disorders.
Although I have an earlier post talking about how whole grains, particularly wheat, is not necessarily evil – I have recently discovered myself to be sensitive to wheat. I still stand by that blog post, but do encourage you to eliminate wheat only if you experience symptoms after eating some. I also recently wrote about how I started low FODMAP diet. After weeks of staying off foods that are high in short chain carbohydrates, I begun the reintroduction phase. There are 5 subgoups of FODMAPS: fructans, galacto-oligosaccharides (GOS), lactose, fructose, and polyols. After weeks of being symptom-free on the low FODMAP diet, I immediately noticed symptoms upon my reintroduction to fructans. And the biggest culprit – wheat. One slice of bread and I was okay. Another slice or dish containing wheat the same day or next day, and I instantly experienced stomach cramps and bloating. I couldn’t believe it. So I even re-challenged myself another two times! I definitely have a sensitivity to wheat.