When you’re struggling with your mental health, it can be very difficult to navigate the equally tough world of physical health. Sometimes, you get saddled with complicated medical conditions that require therapeutic diets. Conditions like IBS, diabetes, Chron’s disease, Celiac disease, epilepsy, heart disease, metabolic syndrome, and more. These aren’t the diets you hear about in the media, like Atkins, blood type diet, detoxing, juice fasting, etc. I’m not going to go into those. These are diets that are supported by the medical community and are used to treat specific medical conditions.
Some of these diets are the low-FODMAP diet, the gluten-free diet, the Ketogenic diet, the DASH diet, among others. These diets should be closely monitored by a medical professional, as they are treatments for medical conditions. Once again, I am NOT a medical professional. I’m barely qualified to write a blog. Please see your doctor or dietician for advice.
Ok, so, how do you mange these diets when you already have a full plate (lame pun totally intended)? The key is to really rely on prep and proven foods.
For example, I have the unfortunate pleasure of being on the low-FODMAP diet. I have visceral hypersensitivity, which is a very painful condition in which it hurts when organs perform their normal functions. While I don’t have IBS, my doctor thought it would be helpful to go on this diet. I went on the diet once before, and I wound up giving it up because it got too depressing. This time, however, I’m determined to do it right.
So, what did I learn the first time?
1. It takes some planning.
One of the hardest parts about medical diets is that it’s hard to grab food on the fly. There’s no guarantee that a restaurant will have something you can eat, and even if there’s something suitable on the menu, there’s still a risk of cross-contamination (big problem for people with allergies and vegans). This is especially difficult on the low-FODMAP diet, where you can’t have any onions or garlic. Planning might include calling restaurants before you eat there, bringing your own food to a friend’s house, or carry a protein bar with you. Make sure you know exactly what you can and can’t eat. If it’s a long list, it might be helpful to carry it with you.
2. It takes some prep.
Even if you decide to cook at home, it doesn’t ensure you can buy the necessary ingredients. You might have to make your own salad dressings, condiments, baked goods, etc. For example, it’s almost impossible to find low-FODMAP BBQ sauce. So, I make my own, put it into little containers, and freeze it. That way, I don’t have to make BBQ sauce every time a recipe requires it. I also like to stock up on gluten-free pasta, gluten-free breadcrumbs, suitable vegetables, etc. since there’s no guarantee I’ll be able to find the ingredients on short notice.
3. Keep a tally of brand names of products on which you can rely.
This will save you an ENORMOUS amount of time when you shop, especially while you try to get into a routine. While you should continue checking the labels in case they change the formula, your shopping trip doesn’t have to revolve around it. You can make the process easier by guessing and checking, major allergen labeling, and using an app (such as UPC Sanner). Once you’ve built your list, you can send it to family members to make their lives easier as well.
4. Make it easy to differentiate “safe food” in your cabinets.
I like to store my designated products away from stuff I can’t have and then put a sticker on the packages. It might be overkill, but I like fun stickers.
5. Look for food in unexpected places.
In the days of the internet, we now have the ability to order lots of weird crap online! If it’s hard to find specialized food near you, check out Amazon. However, I would recommend only ordering from a trusted retailer. I’ve also had good luck at health food stores and ethnic food markets. If you do go to an ethnic food market (and can’t read the product’s original language), make sure you do some research online first. The labeling isn’t always phenomenal.
6. It’s okay to be pissed.
Seriously. It’s quite the loss, and it’s hard to do. Every time I visit the produce aisle, I still get sad about not being able to have mangoes. No more croissants, no more hummus, no more avocados. It’s difficult to hang out with friends and I hate quizzing the waiters about ingredients. But it does get easier and you’ll get in the groove of it.
Need ideas for easy recipes that accommodate your dietary restrictions? Visit the Clean Brains Pinterest board.