My Road to Successfully Dealing with Food Intolerances (Part 2)

Part 1: My Story on coming to grips with Food Intolerance (or The “Different Dinner Guest….”)

Part 2: My Road to Successfully Dealing with Food Intolerances

Part 3: Definitions of wheat free, dairy free, egg free and “what is spelt flour?” 

Overcoming Food Intolerance

  • There isn’t a fairy godmother to wave a magic wand and make all the frustration, pain, sickness, weakness etc go away. Wouldn’t that be great? No, You have to work through it.
  • I outlined some of the symptoms I endured in the last post but others included fainting, bloating, no energy, diarrhea, aches and pains, stomach cramps, a ‘cloudy-like’ brain, rhinitis. (I was even being scheduled for an operation on my nose, which is no longer necessary due to the benefits of the dairy exclusion). Over the years I was tested for asthma, throat cancer, heart problems (even put through an angiogram). while all the time getting more and more ill. I used these as a guide to getting well. As the symptoms decreased in intensity and were finally eliminated I use this as a gauge of success.
  • Broaden your range of knowledge and sources of help and not place my trust in just one source (in my case the medical profession). I found web searches and books (Dale Pinnock Patrick Holford) a great help. I also attended the CNM ‘Nutrition for Everyday Living’ and completed the exam as one of the top scorers.

Below are the 4 tips I learnt along in the couple of years which may just hopefully will make your road to overcoming food intolerance all the easier.

I know this post is longer than my normal ones but If you read none of the other tips then read this one.

Quick & Easy Guide Tips To Getting Started

If you read nothing else of this post be sure to check this handy guide to dealing with intolerance.

Tips to Dealing with Food Intolerance

Take Control of Your Own Health Management

Fancy title isn’t it, am I expecting you all to do operations or self diagnose a serious illness? No, of course not. The medical profession is paid handsomely for this service. Basically what I mean by this is you know your body better than anyone else.

  • You need to make sure that the advice, guidance, tablets, operations, food you eat, your weight, nutritional intake are bottom-line your responsibility to resolve. Don’t view this as daunting, instead view it as giving you back control. This doesn’t absolve medical practitioners or nutritionists from their responsibility to deliver best practice and to give you proper care. It means that you must make sure that you source it yourself. If  a doctor etc are not meeting your needs then source one who is. If your diet isn’t working source the knowledge to help you adapt your recipe collection so you’re back on track. Get the picture?

Be Easy on Yourself  & Give yourself Time

Remember you’re on a learning curve so be easy on yourself, give yourself time to adjust.

I found this one of the hardest things to do. I was very sick, physically unable to do much. I wanted everything sorted yesterday. It may happen for you quickly but it’s taken me years to discover what was actually causing the problems. The more intense part was from 2010 until now (May 2012). I’ve finally sorted out the main food culprits and thankfully worked on getting most of them removed.

That doesn’t mean it’ll take years to feel well and suddenly overnight you wake up one morning and everything is sorted. I found as I waded through the changes each one brought its own rewards toward feeling healthy and well again. It’s just until you eliminate all the food culprits you’re not going to be at your best.

The pain, exhaustion etc were so intense at times that I could barely make a cuppa. The tendency is to push yourself (well I found anyhow). So best advice is when you can’t do much then:-

  • Read books and surf the web, preferably with a health focus to build your knowledge. It’ll also fill the need to be active as the time will pass and you’ll be achieving something.
  • Try to cut down on cooking, baking and preparing your meals at home until you’re well enough again. You need to acquire knowledge on what food will give you all the nutrients and just as important foods that you’ll enjoy making. So buy in as much suitable food as you can and work from there. You’ll be able to remove over-processed foods along the way. Thus giving you energy to spend on more worthwhile chores like discovering the skills to successfully deal with your own food intolerances.

Accept Making Mistakes

Yep this is important.

  • You’ll see the nice picture on the food packet and the longing will overcome you. What happens? You bring it home and it’s tasteless, the texture crumbles and more than likely it’s thrown in the bin.
  • Or you’ll buy food where you missed an ingredient on the ingredient list you’re intolerant too.
  • Some food you make you’ll just hate or won’t work out right, again in the bin. Don’t mind this at the start as you’re on a learning curve and nothing good was ever achieved without some mistakes.

While this is going on

  1. ensure you set up a new eating plan, as quickly as you can, that is nutritious, indulgent and healthy.
  2. Also the eating plan should include recipes that you and your family can enjoy. This will save you having to prepare two separate meals all the time (this will more than likely happen at the start. Bear with it as it’s only temporary).

In some cases it may be a steep climb and for others removing one offending food will get you back feeling well and on track again very quickly.

Feel free to write or send me links to your tips or story of overcoming intolerances successfully. If I get a large enough number I’ll do up a separate section on the website. Together we can help each other and others who feel trapped in their intolerances hell.

See you then.  Marian

The information contained in this blog is not intended to be used for medical diagnosis or treatment. It should not be used in place of the advice of your doctor or other qualified health care provider.
Copyright Notice
Blog content is copyrighted by Spelt for ChoiceAll other content are copyrighted by their respective authors.  If you wish to use any of this content, please do not do so without first contacting me for permission.

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Categories: Dairy-Free, Egg Free, Gluten Free, Uncategorized, Vegetarian


Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.


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  1. The “Different” Dinner Guest! Wheat, Dairy, Egg, Gluten Intolerances: What’s all the fuss anyway? | From Marian's Kitchen: Dairy-free & Spelt Living - May 21, 2012

    […] Part 2: My Road to Successfully Dealing with Food Intolerances […]

  2. Definitions of wheat free, dairy free, egg free and “what is spelt flour? (Part 3) | From Marian's Kitchen: Dairy-free & Spelt Living - May 21, 2012

    […] Part 2: My Road to Successfully Dealing with Food Intolerances […]

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