Putting holes in happiness…

Happiness is in your gut.

 Literally.

One of the most surprising things I have learnt is that most of the serotonin in our bodies is found in our gut. Wikipedia tells me its 80%, while digestionblog tells me its more about 95%… regardless of the correct stat, its a lot more than whats in our brains. This serotonin thing is commonly referred to as the ‘happy hormone’ as it has a lot to do with regulating our moods and making us ‘feel happy’ as well as lots of other things in our digestive tract. (Nevermind the fact its not actually a hormone, its a neurotransmitter!)

One thing (among many) that this nifty little NT does is control your appetite. So when your stomach is releasing dopamine (the ‘feed me feed me’ critters ) and you eat to shut. it. up. serotonin is released to activate other receptors to tell you that you are full – 5-HT squared. This was exciting to know, because for the longest time I had no appetite. Thanks for that over indulgent serotonin.

The other thing I also got a kick out of learning about this, is that its the thing that makes you vomit! Long story short, your gut cells release your serotonin in response to food. If your food makes these cells irritable, they release serotonin to make your gut move faster (literal kick in the guts!)… If your gut is moving way too fast, and your platelets cant take it all in, your little serotonin men running free in your blood goes sky high which triggers 5HT3 receptors which stimulate vomiting.
These 5-HT receptor families certainly do have a lot to answer for.

So, my feed me critters were never screaming at me, because I had too much serotonin running around in my gut (along with no nutrients being absorbed in my intestines) and my gut was going, lady wtf is my food, youre starving me… weight gain! As it was explained to me, too much serotonin being produced and exacerbated by my little intolerance  and then not being able to be converted to its active state to be used by my body and let me be ‘normal’… little wonder I feel like crapzilla.

Either way, too much of the actual serotonin and not enough processing of it affects your brain and your gut. Which is why you will often read the words ‘depression’ listed in the symptoms for gluten intolerance, IBS or Coeliac disease. While I certainly wouldnt have added depression in my list of symptoms, I can understand the importance of getting all the chemicals in order instead of running around in some sort of over hyped combat state.

Obviously, my disclaimer here is that I am not a chemist, and this is my english dumbed down version for my little blonde brain as I understand it. However, if any of my doctors explained my neurotransmitters to me as being in an ‘over hyped combat state’ then I’m pretty sure that’s a doctor I would keep for life. And I certainly dont go uggggh I feel full, oh! thats okay it’s just my dopamine reacting with my 5-HT receptors to create serotonin to tell me that I’ve certainly had enough to eat. Or whatever.  But connecting the two is certainly intriguing, especially in ones lunch break….

I’m the geek in the pink…

I bought a new book today. Not a kindle book, but a real live, fresh smelling, heavy paperback book. Because thats what everyone should do when it’s cold and windy, and life is confusing, and you’re bored at work and you want to learn about something.

I bought, ‘food intolerance management plan’ by Dr Sue Shepherd and Dr Peter Gibson.

I didn’t really have any expectations. I had hopes that there may be a few recipes that didnt feel that they were written in latin and I had some hope of following. I had hoped that I could understand it, and that it wouldn’t feel like I was trying to fumble my way through the old testament. Maybe with some nice pictures thrown in, because who buys a food book just for the words?

The first hundred or so pages guide you through what a food intolerance is, how it affects an individual, the reasons why, and the chemical sciency stuff behind it all. It then guides you through some what to eats, what not to eats, and how to read food labels. Its easy to understand, easy to digest (ha ha) interesting to read and should be somewhat relatively easy to implement… not to mention that little dietitian friend I am meeting with tomorrow. Cause my fitness pal is telling me Im still a little heavy on the sugars department, a little lacking in the iron department.

The second half of the book (the next hundred or so pages) are recipes. And not just fancy foodie recipes, but actual real delicious, hey I can make/eat that recipes. Like, Lemon Oregano Chicken, Mixed Potato Salad, Fetta Pumpkin and Chive Fritters…. Not to mention the delicious desserts. Cheescakes, Cakes, Pastries… All the stuff I thought was completely off the menu, can be put back on the menu. Thank. You.

I think one of the best things for me, is that it breaks down the whole non wheat flour mixing things. Not only does it break. it. down. It works to explain the why…why use soy flour as opposed to tapioca flour, and how much rice flour parts to maize cornflour parts for what bakery treat recipe. And, not only do we have a little table with this information, each recipe breaks down the measurements for each… All you need to do is source the different flours. Bingo.  (Clearly I havent done any ‘sourcing’ of these flours yet, so it may be a premature bingo, but in theory it is still bingo all the same.)

It might sound like such a simple, dumb thing. But as someone who was so heavy into baking using SR Flour and Plain flour…. if you take that away, it takes away a piece of who I am/ was. So to find out, or work out, how to bring that back into my life it makes me feel a little bit better, a little bit more confident, a little bit excited.

The other thing this book does? Gives you meal planners for the week, or two. Which is kind of awesome. Cause when you are a special needs eater, its all about the planning. Like today, I didnt get a chance to pack lunch so I was kind of screwed… the civic centre has no microwave, no cafes or bakers delight are going to do me a quick take away GF lunch, and I just couldnt do back to back charcoal chickens. You kind get screwed up if you dont plan and end up eating a whole variety of snacks to try and get some food into you. If someone else does my food plan for the week and just gives me a shopping list, especially in these first few weeks, thats gold. Honestly, gold.

Anyway. Back to the book. For a $35 investment, it’s definitely worth it. If only for the peace of mind – not to mention the education and assistance.  Living wheat, or GF isn’t so much a death sentence when its explained well and little handy tools are provided along the way.

It will save me from a life time of Carmens Deluxe Muslei Bars for lunch for now….

I just want to forget you, erase you, replace you…

I would really, right now, love for wheat not to exist.

It seems as though my food has been drawn down to peanut butter, vegetable, fruit and rice crackers. Thank God for Cheese and Toblerone. And Green tea with peppermint.

I spent the better part of an hour staring at those four, 30cm wide shelves at the local ‘down down’ today. Nothing jumped out at me, and my choices havent really expanded since the last time I was there – yesterday. I’m not game enough to don my bakers hat again – Making up your own flour from three different varieties, WT! So I settle for a potato with cheese and pineapple…. Joy…!

Rewind to Friday night dinner… We have a standing reservation on Friday nights at Salute Trattoria. We make it just before the rush starts, before my ambience can get disrupted with the loudness of big groups and ELP and I can still hear each other. And, without fail, every Friday night we have a great meal, with great service… and great prices. Predictable, I like predictable. Its comforting and secure, warm and cosy.

I was excited, because the week before i had to order a side of steamed veges (zucchini blurgh) and this week I could go back to old faithful penne bascaiola, hold the mushrooms. I already knew they did it GF, so I was hoping that it wouldnt be too diffrent, particularly as I hadnt tried out any GF pasta prior.

It was. Amazing. In a word. The only difference that I noticed was that the pasta was a little bit thinner, but the taste was incredible, pretty much the same as every other week I had gone there and eaten it. Our lovely waitress friend was more than accommodating, even suggesting some GF warehouses in the area she will get the details for in time for our next visit. It really was exactly what I needed after a harrowing lunch/day… with enough portion control to take home for lunch the next day. It was great to be able to sit down, go out, have a massive choice of food, and it still taste incredible.

More than one reason to look forward to Friday now….

Edit:

She Ate: Penne Bascaiola (hold the mushroom!)
He Ate: Grilled Lamb Cutlets w/Vege and Potato w/ seeded mustard sauce

They didnt get: GF Garlic Bread as they dont have the bread as they would normally
The Price Was: Right! Under $45 for the two mains with drinks

Follow

Get every new post delivered to your Inbox

Join other followers: