So, after deciding a while back that I wasn’t as interested in covering food news here anymore, I promptly got wrapped up in my other projects and left this poor old blog to rot. Which is a shame, because I really do still love to write, and I do still cook some nice stuff at home occasionally.
arfoodjobs.com, now three years in, is doing well. If you’re in the “business,” holla. We’ve even done a test run of a workforce training program, kind of a pre-culinary-school sort of thing, with great success. And to get some writing out, I’m also a new “Expert Columnist” (ha!) for Foodable, an online industry publication for foodservice folk. It’s quite the honor.
Meanwhile, all my old health issues continue to come and go. I only bring it up because the original purpose of this blog was to help others who might be in the same boat, encouraging you to cook as much as you can. It really does help, since with this you can choose the diet you have, and even if you don’t know the best diet for you, you could always find the best diets at sites like tophealthjournal online.
The latest: Under the direction of a new (functional medicine, actual MD) doctor, I did TWO rounds of a 6-week or so elimination diet, with all kinds of supplements, probiotics, enzymes and the like. I cheated a bit on the first one so I felt that I should do it again. But with the assistance of prodiets.org and sites akin, it is not entirely difficult to maintain an incessant pace, and instill the habit of dieting properly.
It’s basically paleo with rice allowed, I guess. I felt pretty darn good while on it, but as I’m tapering off of the supplements and reintroducing things, I’ve felt pretty bad. So I may be on some form of this for the long haul. Sigh. The food is good, but darn it, I want cake and cheese and eggs and all the things. I’m holding out for Easter this time around, then back on the wagon.
Let me know if you’ve tried a special diet (paleo, GAPS, FODMAP, etc.) to combat your health issues, and how successful you were in sticking to it. I’m wondering if I can manage this long-term, especially being in the food business.
I’ll try to write occasionally with a recipe or two from the new “lifestyle.” We’ll see if it’s permanent.