CHEESE FROM WISCONSIN OR EUROPE
So I've been eating the Lectin Free diet for almost three weeks and have never been more satisfied hunger wise, my digestion has been amazing.
We had a fairly large amount of high quality parmesan cheese in the fridge from before we threw-out all the bad stuff, I think we kept it because it was previously something we loved to eat on cauliflower and broccoli plus it was upscale and premium quality cheese from Wisconsin. It never made me sick before, or did it?
Yesterday morning was an egg day, I started off with two Omega-3 eggs with two kinds of onions mixed in and cheese on top. I've been eating this every other day for a couple of weeks and had no problems. I got a little lazy and did not feel like cutting cheese slices from our stash of fancy cheese from Italy, Ireland and other places in Europe. Their animals are grass fed instead of our American corn-fed beef which is where the milk comes from.
YOU ARE EATING, WHAT THE THING YOU ATE, ATE!
My eggs were topped with made in USA Wisconsin cheese and within 45 minutes of consuming my breakfast my stomach was churning and bubbling in painful and disturbing ways. Mary had consumed a tiny bit of the offending cheese the day before and she related that her experience was similar, after eating the affected cheese her gut was not happy.
Needless to say we've disposed of the offending cheese and are sworn to eating only the good stuff in the future.
Say what you want about how your food sources are working for you, following Dr Gundry's Plant Paradox diet is the best thing that has happened to us in a long time.
WAS THE CHEESE SPOILED?
Nope, it was made with milk from corn-fed cows which was laced with those evil little gut-bacteria destroying monsters. My stomach reacted fast to the lectins being reintroduced into the now happy world of gut bacteria inhabiting my G.I.T., the results were immediate and undeniable.
FIXED
After eating the offending cheese my gut was unhappy for about two hours, until we had lunch, a big juicy crustacean was on the menu accompanied by a green salad. We used our standard salad dressing mix (mct oil, olive oil, balsamic vinegar) and we used our standard Ghee to dip the lobster pieces in instead of butter with milk fat in it. By early afternoon my gut was back to happy and so long as I don't eat any bad stuff, it's gonna stay that way.
Happy eating to all!
