FINDING THE BALANCE

FINDING THE BALANCE

MC magazine reporter Emma Wilson (above) struggled to come to terms with a food intolerance. She talks to a mental health specialist dietitian about renewing relationships with what you eat.

Food was never something I thought too deeply about. I loved trying new dishes, going out for dinner – and chocolate.

Then, at 18, my body developed an intolerance to dairy products. After eating milk, cheese or butter, I’d suffer with abdominal pain, cramps and bloating. It broke the trust I had with my body; I was wary about everything I ate. I asked myself how could I be fine for 18 years and suddenly I’m not? I needed to know ‘why me’?

Mental health specialist dietitian, Michelle Barton says, unlike allergies, it’s not known why intolerances develop. Waiting for a diagnosis can create anxiety, but she urges people not to change their diet in desperation.

“It can take a long time and people sometimes cut things out hoping it will solve the problem but doing this without medical supervision can lead to nutritional deficiencies and malnutrition.”

For me it was a lack of control over my body. I became hyper fixated on what I was eating and how it made me feel. I felt rubbish – and I became anxious. I was in a vicious cycle, and it was exhausting.

Michelle supports people with mental health issues to look at their diet.“If you’re having to look at labels and constantly watch what you eat, you can become quite obsessive about it.

“Anxieties around food come from our body’s fight or flight response. If someone’s anxious, it may not be the food they’re eating causing their upset stomach it could be the adrenaline.”

After my diagnosis I took advice and changed my eating habits – but I still didn’t feel like me. I was filled with anxiety. I just wanted to feel normal.

Continued on page 24.

Waiting for a diagnosis can create anxiety.

I was in a vicious cycle – it was exhausting.

Continued from page 23.

Michelle says it’s important to bring back the pleasure in eating. “Try to plan meals. Look for things you like to eat, but that you can substitute with something similar. For instance, instead of cow’s milk, try oat milk recipes. That way you’re still eating what you enjoy, it’s just a little bit different.”

“If you’re going out for food, find out beforehand if a restaurant can cater to your dietary requirements”.

GLUTEN FREE BANANA AND CHOCOLATE CAKE

Her biggest piece of advice is to change focus. “So much of our lives revolve around food. When you can’t eat what you want it’s important to find alternatives that don’t involve food to distract you.

“How we feel is linked to our self esteem. So, if you’re feeling a bit under the weather, something as simple as pampering yourself can help alleviate symptoms, reduce anxiety and make you feel better all round.”

Online forums have helped me realise I’m not alone and there are solutions. It’s good to read people’s stories and ideas. I’ve learned to be conscious to what my body needs. Instead of fixating on foods I can’t have, I concentrate on things that make me happy.

As Michelle says: “You might miss certain foods but feeling better and knowing there are alternatives will make it worthwhile.

Do I still miss chocolate? Yes. But it’s worth it”.

By Emma Wilson

FOR MORE INFORMATION

on eating with a food intolerance go to:

Allergy UK: allergyuk.org

Coeliac UK: coeliac.org.uk

You can have your cake and eat it, says specialist mental health dietitian Michelle Barton. “I chose banana cake to dispel the myth that dietitians are the ‘food police’ – we love food and we love cake! You can have cake and chocolate as part of a balanced diet.”

INGREDIENTS

180g caster sugar

180g olive oil based spread/butter

3 large eggs

180g self raising gluten free flour

3 ripe bananas chopped to 1cm slices

75g chocolate chips (gluten free)

75g dark chocolate chunks (gluten free)

METHOD

Cook in slow cooker on high

• Soften butter, add caster sugar then whisk

• Beat in eggs one at a time

• Fold in flour

• Mix in banana and chocolate chips

• Line slow cooker with a baking sheet. Pour in mixture

• Cook for three hours. Remove when cooled

• Melt chocolate and drizzle over cake – enjoy!

Dietitian Michelle Barton.

When you can’t eat what you want it’s important to find alternatives.