I feel like I am suppose to be posting recipes or nothing at all. But I know some of you just need to know we all struggle with CSID limitations from time to time (or always!)

As some of you are aware of, I have been battling fibromyalgia for nearly a year. When symptoms were at their worst, my ability to work in the kitchen at all as well as to sit at the computer was highly limited. I am now getting that under control and as an interesting “twist of fate”, eating a CSID diet also keeps my fibro symptoms from flaring! It is truly a blessing in disguise!

I have also recently moved to California to be closer to family as well as closer to a much greater variety and access to the healthy food and ingredients I need to once again fill my cupboards, freezer and fridge with sugar-free, starch-free foods.

As for my children with CSID, both my daughter and son are facing separate challenges. My daughter is away at college, and at the mercy of the on-campus food selection. She took it upon herself to talk to the kitchen staff and educate them about CSID. She also took an opportunity to discuss CSID for a speech class assignment! As much as I wanted her to have a copy of “A Place to Start” in her hands, most of the recipes she cannot cook without a kitchen anyway. She caved to poor eating habits during her first several weeks at school, and after losing significant weight and developing asthma and anemia, is finally determined to stop the bad eating habits in order to survive college!

Though we (my daughter, myself and my son) seem to tolerate small amounts of starch in say a slice of pizza or a fast food hamburger, we do much better without them! What we have noticed is that over time, subtle, yet significant changes (or symptoms) occur. For me it is brain fog, fatigue, difficulty sleeping and irritability. The larger risk we take in eating high-starch or sugary foods is that it weakens our immune systems. It is now common knowledge that 70-80% of our immune system is in our gut, and that carbs from foods such as grains and sugar feed the harmful bacteria that prevent us from fighting off illness.

Parker is now 7 1/2 years old! My biggest challenge with him is that he is now sneaking foods he knows he should not eat. I notice the more he takes Sucraid, the better he seems to be able to handle small amounts of disaccharides, but I know in the long run, this is not a healthy habit to form. The fact is, he has an advantage over me and my daughter: He has not developed a life-long habit of eating harmful foods.

With that said, my primary goal is to get us all back on track eating right again. As I refresh my memory about “the dos and donts”, I will update here. This may mean duplicating or revising past entries to reflect my current findings.

Right now, I am simply LOVING the newest cookbook for the Specific Carbohydrate Diet by Sandra Ramacher. It is called HEALING FOODS: Cooking for Celiacs, Colitis, Crohn’s and IBS . While you wait for my book to come out, it is one of the best resources I have come across that contains mostly foods appropriate for those who can tolerate some starch. Many recipes call for almond flour, winter squash and beans, so use at your discretion and as always, consult your child’s doctor or dietitian before starting any new or different foods.


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