It’s been about nine months now since we started this experiment, and several months since my last post about how and why we began, but after eating this new way for most of the year, I can say with certainty that we’ll never go back to “the way it was.”
Not that this new diet doesn’t come with its drawbacks, most notably in the area of eating out, whether at restaurants or at the homes of friends, which can be challenging. Being “gluten free” had its challenges, too, such as the lure of French or Italian baguettes and “real” pasta (in which case I usually indulged and simply ached in my joints for a few days afterwards), but being “lectin free” means, in addition, trying to avoid dishes containing ingredients such as white potatoes, tomatoes, eggplants, cucumbers, peppers, and other potential gut disruptors.
Continue reading “The lectin-free experiment, part 2”