I've seen a few posts on HU regarding intermittent fasting and have been thinking of it for a while now. So today, after reading an article in my Simply You magazine, which is the September issue, and after seeing a few posts on HU about fasting I decided to have a go at Intermittent Fasting and am fasting for 16 hours and then I eat in an 8 hour window.
I had food poisoning back in November 2018 and got so fed up with the symptoms I was experiencing for about 10 and a half months I decided to go and see a Nutritionist and she said I had a high sensitivity to gluten, rye, barley, milk and Formalin (Formalin definition is - a clear aqueous solution of formaldehyde and methanol used especially as a preservative) and a medium sensitivity to peas. I had a Vegan Magnum in August and that very same day I was poorly in the evening and noticed on the wrapper than it had pea protein in it so that's a no no for me. Other than that I was still experiencing problems so started to doubt the Nutritionist, particularly as I was able to eat sourdough bread with no issues, how wrong I was do doubt.
I went to the cinema last week and then had a lovely meal in Bella Italia but stupidly had some spaghetti as I'd been eating sourdough bread and thought I'd be okay. Unfortunately the following day I didn't feel brilliant and have been up and down ever since so now know for sure that I have a problem with some gluten. The IBS Network to which I am a member of published a Spelt Flour sourdough bread recipe and said that those with IBS may be able to tolerate it (this is why I started eating sourdough again and was pleased I was okay). The problem with normal wheat is that it contains a lot of fructans whereas Spelt Sourdough contains very little.
Therefore, one of the reasons to try intermittent fasting is to try and get my tummy back on track as I was feeling really well and back to normal until last week. I won't be eating wheat again that's for sure.