Dietary requirements - are people fussier now ?

I have several intolerances. I avoid dairy and gluten because before this was diagnosed i was getting really ill with heartburn and sickness. If I'm asked, I inform people. If not, I eat what I can, smile and enjoy my wine. It's the company that counts!

I'm by no means a fussy eater but I have a few intolerances. Happy to pick my way round whatever disagrees with me. But sometimes I do need to ask what might be invisibly included, such as MSG. I do not dislike it; like everyone else, I find it very tasty.
Until I found out what disagreed with me, around the age of 40 or so, I would frequently have arthritis so severe that I could not stand up in the morning but literally crawled into the bathroom. It's not a choice we make in order to get attention, but the choice we do make is to diagnose our own personal physiological stumbling blocks instead of living on various medicines.

I agree Jens.

Add to that the fact that many working in dietary world think the quantities of sugar and salt used are addictive, and it's no wonder we have an obesity problem.

Like you I blame the manufacturers, not the those with no choice but to eat their products. These companies are behaving like the tobacco companies of old.

DaisyAnneReturns

Sorry, I should have added that I am sure we will one day rue our use of ultra-processed foods.

Yes i think that it is now being implicated in all sorts of nasties like cancers etc.

I read ages ago that our digestive systems are really still at the hunting gathering stage and haven’t developed to deal with a modern diet. I suspect there is truth in that theory.

You are quite right but in my humble opinion this lies securely with the food manufacturers
processors adding all sorts of weird chemicals to our food, preservatives, sounds like a Condom, conservatives, salt, nitrates and lord know what else. I'm firmly of the opinion these have adulterated 'food' to such an extent our bodies can't identify nor metabolise them. They've certainly wired up dog food, hence the ongoing violent reaction from them as is with humans. Need to get back to clean, unadulterated ingredients. Clean it all up.

Blondiescot

Where did I say that, DaisyAnneReturns? If people want to follow the FODMAP diet, that's up to them - I was merely passing on the advice I was given by a hospital consultant and a FODMAP-qualified dietitian. FODMAP didn't help me. I chose a different path to help me live with my DD and IBS, one which appears to be working well for me, so for now, I'm sticking with that.

I do apologise. I hadn't seen a post about you following a different route. Could you tell me what the date and time thingy is. I am always interested in what does work for people.

I would add, that my "advice", for those interested in finding a way through their IBS, is to ask their own doctor/dietician.

Sorry, I should have added that I am sure we will one day rue our use of ultra-processed foods.

Whitewavemark2

I do think that intolerances, of which there seems to be more of will eventually be ironed out.

So as an example for years I have had a gluten intolerance, however, last summer I had covid and flu in very quick succession, and was really quite poorly. But one result was an impacted bowel, A&E and the most embarrassing few hours of my life! I determined that this would never happen again and started taking lactulose -recommended by my DD. What appears to happen now is that my bowel functions normally i.e. at the correct speed moving the food along at a proper rate. (I had previously been told that I had a lazy digestive system).

So the result of this saga is that I can now eat a modest amount if gluten food without it having any affect whatsoever. So I do wonder if our western diet is the cause - I do know that a more traditional diet keeps the digestive system whizzing along.🙂

It would be interesting to know how it could die out in individuals Whitewave. You have solved your issues by going down another route but it is still there.

The Monash scientists don't seem to like the use of the word "intolerances" as it is 'malabsorption' that is the problem. So the gut is the issue and the food the trigger. I know there is a lot of work being done on the gut microbiome, but whether that will help in this case, I have no idea.

One of the problems we have is that we are all slowly wearing out! Care not cure often becomes the only way in such circumstances

Where did I say that, DaisyAnneReturns? If people want to follow the FODMAP diet, that's up to them - I was merely passing on the advice I was given by a hospital consultant and a FODMAP-qualified dietitian. FODMAP didn't help me. I chose a different path to help me live with my DD and IBS, one which appears to be working well for me, so for now, I'm sticking with that.

Primrose53

This reminds me of a cartoon where a couple are in a restaurant looking at the menu. They ask the waiter “we are vegans, what do you recommend?” And he says “A taxi.” 🤣🤣

I have veggie BIL and vegan nieces and I honestly don’t know why they bother eating out. When one of the nieces was small all she ever ate was egg and chips that was while she was still just veggie.

My friend is veggie and makes such a trial out of ordering a meal! About a dozen of us go and 2 are veggies. The restaurant do lovely veggie meals but they are never good enough. They both make a big thing of choosing and then swapping one veg for another and adding a side of something else with extavthis and no that. Drives the rest of us mad!

Many restaurants only offer Veggie/vegans one or two (at best ) options while the omnivores get dozens of choices! so it is absolutely not unreasonable to tweek the paltry choices offered!

Blondiescot

DaisyAnneReturns

Blondiescot

DaisyAnne Returns - with regards to the FODMAP diet, I am only going by the advice I received from both my hospital consultant and the FODMAP-trained dietitian he referred me to. Both said it was intended to be followed for between 30 to 60 days and then, you should gradually introduce non-FODMAP foods. If you then find certain foods a 'trigger', obviously you should avoid those. But the dietitian in particular stressed to me that it was not advised to be a permanent way of eating.

Blondiescot, it seems we agree that only the elimination stage (the removal of foods) is "not for life", and it is certainly important not to stay at the stage. I wonder if your dietician wasn't clear or if you misheard.

I can assure you it was neither. She was perfectly clear and I'm far from stupid.

So you believe you will be able to add back into your diet, all the foods you have found trigger the reaction in your gut? I wish you luck with that.

timetogo2016

Well Blondiescot,every time i have been given any medication,i come out in a itchy rash,a sore throat and have trouble breathing.
My Gp gave me some antihistamines and blisters appeared on my arms,legs and tummy i went back to him the following day,he took a blood test and an allergy test,which revealed that i can`t take any medication.
I know it sounds far fetched,but honestly it is a nightmare.

Oh, I'm not doubting you, I was genuinely interested. I wonder what would happen if you needed life-saving medication or needed an operation, for example.

DaisyAnneReturns

Blondiescot

DaisyAnne Returns - with regards to the FODMAP diet, I am only going by the advice I received from both my hospital consultant and the FODMAP-trained dietitian he referred me to. Both said it was intended to be followed for between 30 to 60 days and then, you should gradually introduce non-FODMAP foods. If you then find certain foods a 'trigger', obviously you should avoid those. But the dietitian in particular stressed to me that it was not advised to be a permanent way of eating.

Blondiescot, it seems we agree that only the elimination stage (the removal of foods) is "not for life", and it is certainly important not to stay at the stage. I wonder if your dietician wasn't clear or if you misheard.

I can assure you it was neither. She was perfectly clear and I'm far from stupid.

Well Blondiescot,every time i have been given any medication,i come out in a itchy rash,a sore throat and have trouble breathing.
My Gp gave me some antihistamines and blisters appeared on my arms,legs and tummy i went back to him the following day,he took a blood test and an allergy test,which revealed that i can`t take any medication.
I know it sounds far fetched,but honestly it is a nightmare.

Blondiescot

*DaisyAnne Returns* - with regards to the FODMAP diet, I am only going by the advice I received from both my hospital consultant and the FODMAP-trained dietitian he referred me to. Both said it was intended to be followed for between 30 to 60 days and then, you should gradually introduce non-FODMAP foods. If you then find certain foods a 'trigger', obviously you should avoid those. But the dietitian in particular stressed to me that it was not advised to be a permanent way of eating.

Blondiescot, it seems we agree that only the elimination stage (the removal of foods) is "not for life", and it is certainly important not to stay at the stage. I wonder if your dietician wasn't clear or if you misheard.

Our diets are so far removed from being absolutely natural. We often don't realise what we are taking in. For example, my relative works in a health food shop. She said that their Peanut Butter has no added ingredients whatsoever whereas often cheaper supermarket brands contain palm oil to bulk up the product. (In fact I've just looked at the ingredients in one major supermarket's Peanut Butter and palm oil is one of the ingredients. They say it is sustainable but I have heard there is no such thing.) As someone on TV said, when you read a list of ingredients don't buy the item if it contains something you don't recognise. The more natural the food the fewer intolerances and allergies will be experienced. It's obvious really.

People sure are more discerning. I don't do home entertaining any more. Much more fun and less stress in restaurant. Mind you, even that has to be selected with great thought.

Flour is different to region grown and type. Thus pizza or bread flour and pastry of cake flour. Different amounts of gluten.

Coeliacs must avoid all gluten - it doesn't matter if flour is processed from UK wheat, or Italian, or US wheat - there is some gluten.

DaisyAnne Returns - with regards to the FODMAP diet, I am only going by the advice I received from both my hospital consultant and the FODMAP-trained dietitian he referred me to. Both said it was intended to be followed for between 30 to 60 days and then, you should gradually introduce non-FODMAP foods. If you then find certain foods a 'trigger', obviously you should avoid those. But the dietitian in particular stressed to me that it was not advised to be a permanent way of eating.

I'm familiar with the rolling eye response too. My youngest DD is an insulin dependent diabetic. She drinks diet Coke occasionally. She was given a full sugar one at the cinema and when she complained the staff member was unmoved " lot of fuss about nothing".

I do think that intolerances, of which there seems to be more of will eventually be ironed out.

So as an example for years I have had a gluten intolerance, however, last summer I had covid and flu in very quick succession, and was really quite poorly. But one result was an impacted bowel, A&E and the most embarrassing few hours of my life! I determined that this would never happen again and started taking lactulose -recommended by my DD. What appears to happen now is that my bowel functions normally i.e. at the correct speed moving the food along at a proper rate. (I had previously been told that I had a lazy digestive system).

So the result of this saga is that I can now eat a modest amount if gluten food without it having any affect whatsoever. So I do wonder if our western diet is the cause - I do know that a more traditional diet keeps the digestive system whizzing along.🙂

I think people are fussier now than when I was young. This may be due to more knowledge which is surely a good thing or to more processed food which is surely a bad thing
I host young people from all over the world who often cook for us both. I seldom find them fussy.

I'm vegetarian which is not a problem at all nowadays though my late DFiL was forever trying to make me eat meat!

Back in the 1920s a gt aunt committed suicide because she suffered from sprue which I believe was probably coeliac disease, undiagnosed and incurable.

In the community cafe/ shop where I volunteer, we serve coffee in as many different ways as there are but some still want either an extra shot, extra hot, skimmed not semi skimmed.
So yes it's definitely a case of fussiness for some.

Not eating meat is not fussiness- it’s a considered choice and shouldn’t cause anyone difficulties. I do have a mild IBD and it is helped by avoiding gluten and certain other foods, I can eat them but not if I want to avoid a flare up. French baguettes and bread in Italy do not have the same effect as processed bread made in the U.K. So it’s definitely the different wheat used, or maybe one of the numerous additives used in the U.K. If I eat out I either take the risk of a flare up or go to to restaurants I know will accommodate me,- many Italian restaurants do gluten free pasta, for example. If I go to friends I tell them what I can eat, which makes it easier for them, or offer to bring my own if it’s a problem.

I did the low FODMAP diet for six weeks a few years ago.

As part of my ongoing weightloss drive, I'd tried Slimfast as a fillip just to mix things up a bit. I love milk, and was very happy with it but developed the galloping trots that never seemed to go away whatever I ate.

The GP gave me a link to the low FODMAP diet. The first couple of days were tedious but at least rapidly trot-free. In the end, it was milk that gave me the issue, and still can do, although to a much lesser degree.

I'm not allergic to it, not even really intolerant, just a bit sensitive. I am fortunate, it's work-roundable in social contexts.

PamelaJ1

Squiffy

There's also a difference between allergies and intolerances

Exactly! I was diagnosed as allergic to dairy donkeys years ago, but I can tolerate small amounts - so perhaps intolerant rather than allergic?

The IBS virtually cleared up after going gluten free. Again, intolerant, not allergic. I now occasionally eat the crusty ends off my DH’s ‘normal’ baguettes or even a Greggs sausage roll! Sometimes you just have to do these things and take the consequences! 🤣

I did wonder for a moment what dairy donkeys were😂😂

Pamela, Sqiffy: Me too! It's early in the morning but it took me longer than it should have to work out about the dairy donkeys. 🙃