“So What Can I Eat Now?!” is available in paperback and e-Book format.
The Story
- When I was twenty-three years old, my health changed drastically. I had problems with my thyroid gland and joints in my hands. After seeing a number of doctors and specialists, I learned that I had hyperthyroidism and rheumatoid arthritis. I was in shock! Then, I knew nothing of a thyroid, and as for arthritis, I thought that was an old folk’s disease. After all, that’s what my grandma had. So, what did all of this mean for me? Well, for years it meant a physical and emotional, “yo-yo” lifestyle where things would go from one extreme to the next in a very short time. Because my immune system was dysfunctional, my body literally worked against me. My weight fluctuated and my vision weakened. My hands swelled so much that I could not grip a toothbrush, zip my clothes, or drive.
- I tried many new drugs to help me feel better. For the hyperthyroidism, I took various doses of synthyroid, as well as the radioactive iodine treatment. The radioactive iodine cured the hyperthyroidism, but over time left me with hypothyroidism. For the treatment for the arthritis, let’s just say that whenever the FDA approved a new drug for arthritis, my doctor introduced it to me and I was sure to test it out. Two of the many drugs that I used to help me relieve the pain of the rheumatoid arthritis were VIOXX® and Celebrex. Unfortunately, neither of these helped me on a long term basis. Overtime I accepted the fact that I would have “flare-ups” of inflammation in my wrists twice a year from arthritis. In a like manner, I expected the excessive weight gain due to thyroid imbalance. After seven years of pain and frustration, I decided to consult with a naturopathic physician.
The Revelation
- Based on a saliva test administered by my naturopathic doctor, I learned that I had intolerances to dairy (specifically to the casein, a milk protein), soy and eggs. I was in shock and heartbroken because I knew that I could no longer eat the down-home southern foods that I loved so well.
The Decision
- Considering the fact that I have a Bachelor’s Degree in Physics and a Master’s in Electrical Engineering, I had lots of experience in solving problems through research, so I embraced my new challenge scientifically. I went back to all of my recipes, especially my favorites and then began to study the purpose of each ingredient in them. I had no idea how I would recreate my favorite desserts and make them taste good without dairy and eggs.
- I sought the answer in cookbooks that I collected over the years. The biggest thing that stood out the most was that majority of them did not accommodate my new diet. The more I researched, the more I learned that there have been many books and studies published that analyzes the direct impact of dairy, soy and eggs on rheumatoid arthritis and thyroid disease, as well as other diseases. However, none of these cookbooks had recipes that addressed all three of my intolerances simultaneously. Frustrated, disgusted I threw up my hands and screamed, “So, What Can I Eat Now?!” I knew that I had to create my own book.