Reader Q&A: Why Does Food Make Me Feel Horrible?

Why does food make me feel horrible?

I received the following email from reader Brittany E.

I started eating clean about two weeks ago and I have felt great. I haven’t “cheated” other than a peanut nature valley bar due to not having eaten all day and that was about a week ago.

Well yesterday I let myself have a small bowl of red beans and rice and this morning I had one biscuit. Oh my goodness. My body absolutely hates me. Stomach pain, cramps, and even a slight bit of heart burn.

My question for you is did you ever go through this after you started eating better? And if so how did you handle it? I honestly was not having cravings when I ate these things and my sugar addiction is practically broken.

Hope this doesn’t sound crazy!!
Love the blog by the way ūüôā

 

First off, thank you so much for taking the time to ask a question.  It means so much to hear from readers.

To answer your question, Yes!¬† This still happens to me if I eat something undesirable.¬† I’m guessing that the rice and beans and the biscuit were not homemade.¬† What is probably making you feel that way is the shortening in the biscuits.¬† Shortening does the same thing to me, every time.¬† Here are¬†the ingredients in Crisco straight from their website:

Ingredients:

SOYBEAN OIL, FULLY HYDROGENATED PALM OIL, PARTIALLY HYDROGENATED PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, TBHQ AND CITRIC ACID (ANTIOXIDANTS).

In my opinion, shortening is one of the worst things you could possible put in your body.¬† Unfortunately, that’s what most people use to make their biscuits.¬† My mom also uses butter flavored Crisco in her Judy’s Almost Famous Chocolate Chip Cookies.¬† Sad to say, I won’t touch her cookies anymore.¬† They make me feel HORRIBLE!¬†¬†It’s exactly what you described, stomach cramps, pain, and heartburn.¬† So not worth a cookie.

I’m no doctor, but here’s my theory on why this happens after you start eating clean.¬† When you start eating clean, you are¬†allowing your body to heal.¬† Your body¬†starts to expect only whole, nutrient rich foods.¬† What you feel after eating the biscuit is your body’s way of saying, “What were you thinking?¬† Never again!”¬† Your body doesn’t know how to process this chemical slurry.

Don’t beat yourself up over it.¬† Everyone slips up now and then.¬† Just be prepared for your body’s protest.

If you love red beans and rice and biscuits, it’s okay.¬† If you make these things at home, you can control what goes into them.¬† I’ve made very delicious red beans and rice from scratch that even my husband loves.¬† And we’re from the South, we love our biscuits.¬† When I make them at home, I use whole wheat flour and coconut oil instead of shortening.¬† That’s part of this journey, learning to cook all of your favorite foods in a way that’s better for your body.

You’re on the right track.¬† Being in tune with your body makes a huge difference.¬† Keep up the good work!

Does anyone else have any helpful information for Brittany?  If you have a question, email us at scacchihouse@yahoo.com.

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Ultimate Whole Wheat Tortillas

I have been on a mission to master my whole wheat tortilla recipe. I love tortillas because of their diversity. They can be wraps, tacos, quesadillas, tostadas, flat breads, chips, you name it! We are trying to eat very little processed food and store-bought tortillas are definitely processed, not to mention filled with preservatives. Plus they cost almost $4.00 for 10! I knew I could do better.

I’ve spent the last month playing with my recipe. I have tried a few different combinations of flours and oils.¬† I am happy to announce that I have officially perfected it! These tortillas are whole wheat and still very pliable, not to mention delicious! All of the whole wheat tortillas I have bought at the grocery store crumble when you try to fold them, even if you warm them up. That doesn’t make a very good taco. This recipe fixes that problem. The best part is that I can whip up a batch of these in about 30 minutes (maybe 45 until you get a system down). So here it is!

Amanda’s Ultimate Whole Wheat Tortillas20130129-180629.jpg

Servings: 14 Soft Tortillas
Time: 30 minutes

2 cups whole wheat flour
1 cup unbleached all-purpose flour
1 tsp salt
4 tbsp coconut oil (room temperature)
1 cup warm water

  1. Combine the both flours and salt in a mixing bowl.
  2. Add the coconut oil to the flour mixture. The coconut oil should be room temperature and be the consistency of shortening. Combine the flour mixture and the coconut oil with a fork or pastry blender. You want to fully incorporate the oil into the flour until it is about pea size or smaller.
  3. Stir in the water until the dough forms. You may want to use your hands at this point. If your dough seems too dry, add a little more water, about 1 tbsp at a time until it comes together. If the dough is too wet, you can add a bit more flour.
  4. Form balls of dough about the size of a golf ball. Set aside.
  5. Warm a frying pan or griddle to medium low heat (about a 3-4 on my stove). DO NOT add any oil to the pan. Your tortilla dough has plenty of oil.
  6. To roll out the tortilla balls between two pieces of aluminum foil. If your dough is sticking, slightly flour. I use a rolling pin¬†to roll them out, slightly rotating between each pass. Roll them as thin as you can. If you don’t have a rolling pin, a wine bottle will work.
  7. Remove the top piece of foil. You can either make rustic tortillas (odd-shaped) or make round tortillas like I did. I used a salad plate to cut mine. Place the salad plate upside down on your rolled out dough and use a knife to cut around. Remove the excess and set aside.
  8. Peel the dough off the foil. I do this by placing the dough in my hand and peeling off the foil. It should come off fairly easy.
  9. Lay the dough flat in the warmed pan. Cook on each side for 30 seconds. It doesn’t take long. Once you get a system down, you will be able to roll your next tortilla between flips.
  10. Remove your tortilla and set on a cookie sheet or cooling rack. Repeat until all of the dough is used up! I used my scrap dough to make mini tortilla for Ava.

After my tortillas cool, I stack them and store them in a Ziploc bag in the refrigerator. One batch lasts us about a week.

Have you ever made homemade tortillas?