I started an elimination diet in May 2005, almost four years ago--jeez. It was for massive stomach disturbances. It took two full years for my stomach to come back to anything even close to normal. Two years of not cheating, ever. And almost two years after that I’m still on it because it works and my tum is still not 100%.
But I’ve gotten curious as I’ve gotten better. Which one of the foods that I eliminated [dairy, wheat, soy, processed sugar] is the true food intolerance culprit that keeps my stomach roiling, knowing full well that it could be all?
Soy has been a big question. I was a full-on veggie for 17 years without any soy issues. So why all of a sudden would soy be problematic? I cut it out with everything else but a few months back I tried Jo-sef’s GF cookies. Soy flour is a major component and after sampling (read: gobbling down) too many samples, my stomach said soy flour was seriously no good.
OK, but what about soy lethicin? No issues there that I've noticed in any of the GF cookie samples I've tried like Home Free.
Soy oil? No issues.
And this past weekend at a private WFD Family event, the restaurant made us CBK cupcakes with vegan margarine, Earth Balance: the major ingredient of which is soy.
The cupcakes looked soooo good that I thought, ok here is a real test. Lemme try this icing made with soy marg, rice milk and CBK frosting mix—worse I have a tummy ache Monday but at least I’ll know.
And guess what. Nada, nothing, not one tummy rumble. So soy marg is ok. Soy flour is still a “wha?” as in I’m going to stay away.
Score one for soy marg.