My dad used to work in his woodshop all the time. He made furniture and trim work around the house. And I never knew him to pass a deserted boat on the river that he didn’t drag home to re-do.
I suppose that’s why I was drawn to this workshop. I have to admit. Some of the power tools made me nervous. After all, I do have a bit of anxiety. But when I finished a cutting board I felt like I had accomplished something.
Isn’t it pretty?
I love learning.
Podcasts in the morning at the gym (today Brain Food by Lisa Mosconi) , or a stack of books from the library.
Recently I had coffee with a friend who shared information about the FODMAP diet, one I had explored but not fully embraced. After living with IBS for years, I finally decided to get on board. Day Three, folks, and it’s a miracle.
That’s not to say this is going to be easy. I LOVE onions and garlic. But if not eating them makes me feel better, then I’m in. Of course, it could be something else– fruit? yeast? chemicals?
I’m doing this step by step to see if I can figure it all out. The thing about gut issues is that it’s complicated. Sometimes stress causes it (I’ve had some of that recently), and sometimes it’s not the gluten in bread but the yeast. Non-yeast sourdough bread is often acceptable for the FODMAP diet. It might be bananas because you eat them ripe. Or even too much of a low fodmap food can mean trouble (ie lentils).
I can’t wait to read Lisa’s book and see how it fits into the FODMAP system. After all, a healthy gut means a healthy brain, too!
Photo credit: Chiot’s Run on Best Running / CC BY-NC