We’re All Human… | As crazy as it sounds, dietitians aren’t perfect! Shocking, I know!
This past week was difficult. I have been perpetually hangry, and craving carbs. For the majority of the week I was able to cope by eating large salads, and prepping a mix of raw veggies – cucumbers, tomatoes, heirlooms carrots, purple & green cabbage. I’ve been tossing the veggies in apple cider vinegar and extra virgin olive oil – pretty delicious.
With candida, I can use lemon juice or apple cider vinegar to dress a salad. The essential oils of lemons contain mild anti-fungal properties; its main role in fighting candida is to promote liver detoxification as it works to fight candida. Apple cider vinegar potentially has enzymes that can help to fight candida; research is limited at this time…but this is the only vinegar allowed on a candida diet.
I’ve noticed that because non-starchy vegetables are the core of my meal plan…I am hungry every two hours. I’ve had to ensure that I have a healthy fat with all meals to making the meals more filling and sustainable. Tossing veggies with extra virgin olive oil, flaxseed oil, and avocado oil has been helpful…adding sliced avocados to salads and making guacamole are also good ways to add more, calorically.
Choosing the oils mentioned above contain polyphenols, which are antioxidants that can help the body fight candida.
So…this past weekend was St. Patrick’s day…a typical American drinking holiday. I did not partake as I did in my college years; I did however imbibe in a singular glass of red wine. I didn’t have any GI discomfort after having the wine, but I did notice that I did not feel as mentally clear, as I have been feeling, the next day.
As I’ve mentioned before a diet for candida is restrictive of alcohol, for several reasons: weakens the immune system, overloads the liver, increases stress on adrenal glands, and destabilizes blood sugar.
In addition to a glass of wine, I had a gluten free pizza with dairy free sauce, and no cheese…basically a GF disk with tomatoes. This was the worst decision I’ve made since I’ve started this journey – I was awoken at 3am by an excruciating stomach ache.
Started the next day off well, but we also had tickets to the Chocolate & Coffee Festival here in Albuquerque. (I purchased these tickets before I found out about my current GI sensitivities). I took two digestive enzymes prior to the festival and ensured that I only had sips of coffee, tiny bites of gluten-full bread, and dark chocolate.
Thankfully, this endeavor did not result in GI issues! It did however result in a sluggish feeling, a caffeine high/low, and again a lack of mental clarity. I was able to recoup, and felt a bit better, after consuming a green power shake from Purium®.
The gut and brain are connected and my experimentation with food this weekend is a great example of that! Knowingly choosing/consuming foods that have been deemed a sensitivity by a blood test and seeing/feeling the repercussions was a first hand reminder that staying strict on this regimen is key for long-term.
A leaky blood brain barrier stems from the gut; the tight junctions in the gut are supposed to allow only essential nutrients through…but when the gut becomes leaky the tight junctions allow particles that are not supposed to pass through into the blood. Factors such as stress, poor diet, change in gut microflora, and foods sensitivities can cause the gut to become leaky and inflamed.
Inflammation isn’t completely bad, it helps to bring protection and restoration to the body after an illness or injury or trauma or a stressful situation but if it persists and inflammation becomes prolonged, it becomes chronic and harmful. This can affect the brain, the body (every organ), and can lead to long-term diseases and/or autoimmune diseases.
Ending on a happier note…I’m back on track after this off the wagon weekend. Picking yourself back up, if you trying to lose weight or you are going through your own wellness journey, after having an off day or an off weekend is essential to staying focused and on your goals!
Stay updated this week with my Instagram account where I’ll continue to post the meals I am making.