Diagnosis

I just watched Julie and Julia last night and I sat here thinking... I should do that! I should start a food blog!

So i have.

As a wog, I love my food, but at the end of last year I began to find that every thing I ate made me sick. "Surely it wasn't EVERYTHING that was making me sick, rather just something was wrong with me, not the food" I thought. So I got it checked out after it persisted over 2 weeks, to find the cure so I could go back to feeling well again. After MONTHS of nothing changing, visiting the doctors regularly who kept saying I was fine, and dozens of long and annoying and painful tests (I have a fear of needles which cause me to freak out like a deranged child; crying and fainting)...They found out what was wrong... I had IBS...Non treatable. And what triggers symptoms? Oh, only most food groups... (the yummy ones)

Dairy

Gluten

Fructose

Along with select other food items I am allergic to or also trigger an attack, such as seeds, large amounts of soy, and corn. Doesn't sound like a lot of food, but nearly every product on the shelves contain wheat or some gluten derivative, and if it doesn't...it contains dairy or some derivative, and if it DOESN'T contain that, there has got to be some vegetable or fruit matter in there somewhere. Which is fructose for those playing at home. So what does that leave that I can eat as much as I want?

Meat/Fish/Poultry etc Eggs Rice Herbs Nuts That's it.

Fat protein and Carbs. And like most women I'm attempting to be healthy (at least some of the time) and lose that spare tire, but how can I on that diet?! I didn't feel healthy on it either, I felt blah! Long sigh later, a few tantrums, and crying until the wee hours of the morning I've more or less accepted it. After being on a bland diet of literally just rice and meat for 6 months and feeling just like what i ate (a rice bag stuffed with meat) I finally got off my bum and decided to write a cook book (for myself, not to be marketed) full of foods and brands I enjoyed, trying new things...etc which didn't make me sick.

Gluten free cooking is hard, because it either tastes funky, or falls to pieces (gluten keeps things elastic and together). I was forced to be creative. And I recently decided to include more fructose, just within reason, as it gives me the less hassle of the 3 "bad" foods, for me, but is necessary for health. I love me food to LOOK good, and to taste good! And a bonus if it reminds me of "actual food" or tastes just as good or if not better that the real thing!

I believe that cakes should be UNHEALTHY, so I don't mind using copious amounts of butter and such. But I should only consume these once a week. Bread however, as such a staple, should be jam packed with healthy nutrients!

I prefer rolls over bread because the crust helps hold it together and moisture in!

Happy Baking!