I always knew on some level that something was wrong with me. Character, sure, but that’s for another post.
No, something physical. I had weight issues starting from a young age, hitting 200 lbs by the eighth grade and eventually maxing out at 230 lbs by tenth.
It didn’t seem to matter what I ate or how much. I tried Weight Watchers to reduce portion sizes and vegetarianism to reduce the shear number of foods available to me but I just kept getting heavier.
Eventually, through exercise and portion control I was able to sustain a weight around 160 lbs. But this was still too heavy for my 5 foot frame to be healthy.
I would learn of my food sensitivities in my mid twenties after issues with stress and a bought of shingles. But I couldn’t seem to stick to the dietary changes in the long term.
Finally, I had had enough! Tired of felling lethargic, foggy and achy all of the time and sick of dealing with psoriasis and stomach troubles, I freed myself.
In my mid-thirties, I committed to being gluten and dairy free for life. My energy sky rocketed! I started working out religiously and eating for wellness.
I knew my family still loved their old foods and I didn’t want them all to suffer through my new diet, so I would cook separate meals to keep everyone happy (or at least only mildly complaining).
Then my daughter was diagnosed with food allergies (eggs, walnuts, cashews) in the summer of 2015 and my son with food sensitivities (gluten, dairy) in the winter of 2016.
Everything changed. It turned out for they were suffering from our old cooking habits. The foods that we gave the kids as treats were actually hurting them.
So, here we are on a journey to eat for health and wellness for the whole family.