Meet Digestible Diaries Contributors GI Jane I adhere to the Specific Carbohydrate Diet, which means no starches, no sugar (except honey), and low-lactose. It is affectionately known in my house as the squirrel diet, what with my mad consumption of nuts, fruits, and vegetables (and my tendency to hide them in every nook and cranny as though hibernation were just around the corner). I love food and cooking; adjusting to a restricted diet has been difficult to say the least. On a good day, I say that the diet challenges me to be creative in my cooking. On a bad day, I daydream about cookies.
I’m still working on figuring this whole thing out, but what I can say so far is that I have been most encouraged by an ever-widening circle of fellow food lovers who are choosing to give up some of these delicious yet harmful foods in pursuit of better health. Why not continue to expand this community with a little help from the world wide webs?
NoCo Ninja What’s gluten? I remember asking my partner in crime after he was diagnosed as gluten intolerant. To make things even more difficult, he can’t have soy, corn, dairy, peanuts, or tomatoes. So… what’s does this mean? If he eats something with gluten in it, will he explode? Well the strangest thing happened over the next few weeks. I realized that our favorite restaurant is now a death zone, cooking meals together would need to be planned and our grocery bill tripled. Overall, this gluten free stuff is so not cool. We have also tried a lot of gluten, soy, dairy and nut free products. A good chunk of them suck. It’s frustrating because you spend your hard earned money and end up unsatisfied and hungry. Here’s the deal, my mission for this blog is to track down the best products for the best price. I’ll do everything in my power to share as much information about products that can make your life easier. Besides product reviews, I’ll also research and conducts interviews about the best places to eat that are flexible for dietary needs. Bon appetit! Roniboy As far back as I can remember, gluten, in the form of pasta, has been on the top of my food group pyramid, deeply rooted in my identity. As a kid, I ate so much pasta my parents called me “roniboy,” as in macaroni. This pattern continued into my adulthood, and expanded as I explored the culinary world.  But recently, I learned I was gluten intolerant. This news was like losing a friend you’ve known since pre-school. In reality, it is like losing part of yourself. Once I gained confidence to talk about my restrictions, I discovered a whole community of people, who, for one reason or another (blood-sugar, weight, food intolerances, disease,) share some form of a dietary limitation. Because of their personal experiences it feels comfortable to exchange stories and recipes. Watson I love food. Smelling it, eating it, sharing it with friends. But when my wifey finally decided that she needed to make some severe changes to her dietary reality, I knew that it meant I was going along for the ride, too. So, even though I personally have no dietary issues or intolerances, I operate out of a kitchen that has a different pantry and a restaurant list that has different requirements. I've found my role of being supportive and encouraging to be just as important as all of the new cookbooks that populate our house, and with this blog hope to encourage that ethos to all whom a new diet has affected their life - whether they be the eater or the encourager.