You may have noticed a shift on this blog: most recent recipes are not only gluten free but vegan as well. That change wasn’t arbitrary — it’s part of my personal health journey. When I began this blog earlier in the year, I still enjoyed cheese and used eggs in my baked goods. Over the last year, my diet has changed dramatically as I worked to address chronic digestive and systemic issues. I want to share what I learned and why my recipes have evolved.
I’ve struggled with stomach problems for as long as I can remember. For years I assumed I was simply lactose intolerant. It’s a common assumption, but for me the reality was more complex. I experienced severe gas, joint pain, inflammation, eczema, and tingling in my limbs. Despite MRIs and extensive blood work, doctors kept telling me everything looked normal. The tests were frustratingly negative, and I began to feel helpless.
About two years ago I began working with a naturopathic doctor, Dr. Weisswasser, who took a whole-body approach. She ordered an extensive food panel and the results revealed very strong reactions to multiple foods: gluten, dairy, eggs, peanuts, and almonds. This was especially difficult because I’m a baker — eggs and dairy had been staples in my kitchen. Around the same time my husband was diagnosed with celiac disease, so the gluten issue was something our household was already adapting to. But losing dairy and eggs felt devastating at first.
My naturopath advised a strict elimination of the reactive foods for three months. Those months were challenging — I had never eaten so restrictively. I attempted to adapt my baking, sometimes with mixed results, but I refused to give up my kitchen. After the initial elimination period the gut symptoms improved somewhat, but other problems remained. I was allowed to reintroduce foods gradually; I reintroduced eggs first and tolerated them well, so eggs returned to my diet. Butter was the only dairy product that didn’t bother me much, so for over a year butter became my primary dairy. I avoided cheese and milk, and I missed yogurt the most.
Because many symptoms persisted, my doctor tested me for parasites and candida and placed me on an extremely strict candida-focused protocol for a time, eliminating all forms of sugar. That regimen was difficult, but again it didn’t resolve everything. I made the mistake of reintroducing more dairy last year, and once dairy was back it became part of my daily routine. My overall health, however, still wasn’t where I wanted it to be. I began care with a new chiropractor and am also being treated for hormonal imbalance, which has added another layer to this complex situation. My body felt out of balance in multiple ways.
Recently I retested for food sensitivities and, to my surprise, I remained highly reactive to the same foods — dairy, eggs, peanuts, and almonds — and a few additional sensitivities appeared or strengthened. Gluten reactivity registered lower, likely because I’d been strictly avoiding it for over two years. Some other items showed moderate reactivity: rice, soy, and beef. The soy and beef results meant I should limit them rather than eliminate them entirely. The rice sensitivity probably reflects that I’ve been eating a lot more rice since going gluten free. Seeing the results was upsetting, but it also provided a clearer picture of what my body is still reacting to.
My doctor’s interpretation was straightforward: leaky gut. That diagnosis explained why I had strong reactions to so many foods and why new sensitivities were emerging. To address this, I’m now on a three-month protocol designed to heal the gut: a very strict diet combined with targeted supplements and probiotics. Part of that plan involves eliminating GMOs, especially corn and soy, which my doctor believes could be contributing to intestinal inflammation. I’ve spent time educating myself about GMOs and have been surprised by how prevalent corn and soy are in processed foods. Wherever possible I now choose organic or products labeled “non-GMO.”
Living with such dietary restrictions is expensive and time-consuming. I read labels more carefully than ever, make most meals from scratch, and buy organic when the budget allows. It’s not easy, but focusing on food quality and preparation feels necessary for my health and for my family’s well-being. Some days I want to give up, but I remind myself that taking care of my body is a priority.
I’m sharing this because I know many readers struggle with similar issues. If you recognize parts of my story — the long medical searches, the shifting diets, the trial-and-error reintroductions — you’re not alone. I’m hopeful that this next phase of concentrated gut healing will finally bring meaningful improvement. I’ll update the blog with my progress and share recipes and tips that fit this lifestyle. For now, I’m committed to healing, learning, and continuing to adapt my cooking to support better health.