So, recently I’ve been cutting back on dairy. I noticed a correlation between heightened IBS issues and a lot of dairy in my diet, so I decided to eliminate all dairy except yogurt for a week or two and see what happened. It improved my digestive health so much that I decided to just keep the dairy low for the foreseeable future.
This just adds to the balancing act that is required of me between my IBS, my hypoglycemia, and my low-meat diet due to my cholesterol issues and arrhythmia. I don’t presume to call myself a vegan, but my diet is starting to resemble a vegan diet about half the time. It means that I have to be yet more creative, and that “stir-fry” has to replace “casserole” as the simplest weeknight solution.
I’m not complaining; although it’s a serious pain in the rear, in the long run I like being forced to be more creative in the kitchen. Cutting dairy means cutting a class of food with more calories than nutrition, which is good. But it does drag up some questions for me about what exactly is wrong with my insides. I haven’t eaten cheesecake in many years, because I’ve known for that length of time that it’s a trigger food and will lead me to far more misery in the ladies’ room than the temporary happiness in my mouth is worth. I thought it was the richness of the food and not the dairy that was the problem, because there are plenty of high-dairy foods that do nothing to me. I ate a Greek dish with a 1 1/2 inch layer of fluffy bechamel sauce on top the other night with no ill effects, and I eat cheese and crackers with no problem. But the other night I made a casserole with Greek yogurt and Neufchatel cheese (like cream cheese with less fat), and the next day, oh, the suffering.
I don’t think I’m lactose intolerant. If I am, it’s a highly selective intolerance. But I might pick up some of those lactose pills, buy some cheesecake for the first time in a million years, and see what happens.