This summer my diet went to hell and I began to eat way too many carbs. My weight climbed rapidly and I did not feel well at all, with decreased energy, low mood, high anxiety, bloating and cravings. I have a renewed respect for the reality of carbohydrate addiction, because though I was aware that I was doing myself no favors by eating ice cream and popcorn with my kids, I could not get a grip until I felt so lousy and fat that I just had to do something.
In early August I restarted the GAPS Intro diet, and ate soup and cooked vegetables for a few weeks. Within 3 days of doing this, I felt entirely different. My spirits lifted and my anxiety melted. I experienced relaxation and a sense of internal peace for the first time in several months. The impact of my diet upon how I was feeling was so very striking. Now I am trying to lose the weight I gained, and am doing a very low carb version of the Full GAPS diet. I am feeling really well again, and weight is falling off as fast as it piled on. Sometimes its good to go through a cycle like this, however painful, because it forces one to really accept the reality of necessary limits and the consequences of denying them.
An unrestricted version of the Full GAPS diet can be problematic for those of us who are carbohydrate intolerant or prone to addictive behaviors with carbs. There are many foods which are allowed on GAPS which are simply not healthful for someone who is very carbohydrate intolerant, like honey and fruit.
This evening I prepared shirataki noodles with pesto for dinner. Shirataki are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam. The word “shirataki” means “white waterfall”, describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they have little flavor of their own. You can buy them in a health food store or in an Asian market. They come in small plastic pouches in liquid. Some are made with tofu. I recommend the variety that does not contain tofu. There are all sorts of different shapes and sizes available.
I had tried these noodles before, and was not crazy about them. The texture is springy and they have a slightly fishy smell before you rinse them. When I learned about the proper preparation of them, it made a big difference. If you rinse them well, and then dry roast them for 10 minutes in a skillet on the stove, occasionally stirring them so that they do not stick, the texture is much improved. I thought they tasted really good with pesto. There are many possibilities for the creative use of these noodles, and they are both GAPS legal and very low carb. If you tried them before and did not like them, you might want to give them another chance.