Discover which foods can help you feel your best when you are gluten and dairy free.
Many of my young cells were built from fast food and processed foods. For years, I ate my fill of things that came in wrappers and packages, partly out of convenience from my family’s busy schedule and partly because I didn't know of other options. I hadn't yet perused farmers’ markets, community gardens and organic produce. I didn’t yet know about gluten-free, soy-free and dairy-free.
In high school, I’d often start my day with a sugary drink and two or three giant sprinkle cookies—and that was my second breakfast after I had already had a donut or cereal.
I played basketball and softball, so I was active year-round, but most of what I ate was not the optimal fuel for my body. By the time I started college, I became consumed with what I consumed, eating more raw fruits and vegetables but also no-fat and low-fat packaged foods. Eating this way, combined with excessive exercise to help me cope with anxiety and stress, led me down the path to an eating disorder.
I intuitively knew that eating and exercising to this extreme was not healthy. I devoured books, articles and research about nutrition and read my way to a healthier mind-set about food. At one point, I was so interested in nutrition, I was preparing to apply to programs to become a registered dietitian.
Instead of scrutinizing every calorie, I slowly stopped measuring every morsel and began eating healthy fats, such as avocados, almonds and olive oil, more mindfully.
By the time I graduated college and began my first job after graduation, I had recovered from my eating disorder, just in time for me to learn that I had hypothyroidism—an underactive thyroid that can cause several symptoms when not treated, such as slow metabolism, extreme fatigue and low moo.
Again, I went back to reading and learning about the impact of how, in some cases, an accumulation of what you eat and drink can trigger hypothyroidism if you are already predisposed to it. At that time, I didn’t yet know about the link between gluten, dairy and hypothyroidism.
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In preparation for pregnancy and breastfeeding, I was motivated to optimize my nutrition, so I focused on eating a variety of vegetables, fruits, organic lean protein and healthy fats. And yes, I did eat some packaged foods while pregnant and breastfeeding. Because. Cravings. And food aversions.
After my first child was born, I was no longer able to tolerate many of the foods I could eat previously, including foods that contained corn, gluten, soy and dairy. I realized I had a sensitivity to them—a sensitivity that may have been developing slowly. My digestive system had hit its threshold, and it was talking to me. Literally. My food sensitives were showing up as fatigue (beyond the normal amount of new mom exhaustion), significant bloating and nausea. During my pregnancy with my second child, I became even more sensitive to these foods.
Again, I went to a deeper layer of looking at what I was eating and making the connection to how I was feeling. For several years, I limited the amount of gluten, dairy and soy I was eating. I emphasized whole, plant-based foods, and I continue to refine how I fuel.
Over the last several years, I've had significant amounts of organic bone broth to provide me with deep nourishment, and I eat organic berries every day (usually blueberries) and healthy fats daily (which means there’s room for organic dark chocolate, always).
Just because these discoveries have worked for me doesn’t mean they’re optimal for you. So listen to your body. Notice how you feel when digesting a meal and after it has been digested. When I discovered Ayurveda, I learned even more ways to support my agni (digestive fire).
Practice It: Track What You Eat and How You Feel
If you've been experiencing digestive distress, such as bloating, gas and constipation, keep a daily food journal to track if you could be sensitive to dairy, gluten or soy. Label the top of the page and create two columns. Write “This is what I ate today” in one column and “This is how I felt” in the other column. Before making any significant changes to what you eat, consult with your doctor or a registered dietitian.
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