If you’ve been following my blog for a while, chances are that you’re more than aware of my food intolerances. I had an eating disorder when I was in high school, and upon entering recovery and beginning to consume more food, I noticed that certain foods (gluten, dairy and eggs in particular) did not sit well in my gut. Over time, I learned I had become intolerant to these foods as a result of the damage I did to my innards while I had an eating disorder, and so I had to give them up.
About a year ago, I tried re-introducing eggs to my body, slowly at first, and then more gradually. Over the course of a couple of months, I was successful in essentially forcing my body to adapt and digest eggs, and eventually, I was able to consume them without issue. I now eat them everyday.
Gluten and dairy were a little more complicated, specifically dairy. Out of the three foods I was once intolerant to, dairy was by far the worst in terms of the side effects I experienced after eating it. So, I started to reintroduce gluten first, as it seemed like a simpler feat, and once my body adapted to that, I started working dairy back into my diet.
Fast forward a couple of months and I am currently eating all of the things I was once intolerant to. Eggs I can consume without experiencing any issues, but gluten still prompts gas and bloating while dairy prompts both of these and then some. But, I’m not experiencing nearly as much discomfort when I eat these foods as I did even a year ago, and that, to me, indicates success.
I realize that the reintroduction of foods we are sensitive to over time may not prove to be beneficial for everyone, but it worked for me, and there’s a chance it could work for you, too, in terms of food sensitivities.