About Vegan Without and the Author

My name is Amy, and I am Vegan. Recently I learned that I am intolerant to soy, gluten and dairy. Fortunately the dairy really wasn’t an issue, since I’ve been vegan for over four years now. Having to cut out soy and gluten however…how was I going to do that? Since I love to cook, this was merely a new challenge for me to overcome, and I like challenges. Below is a bit of history, in case you’re wondering how I discovered these sensitivities after so many years, and what I am doing about it.

How did I find out that I am sensitive to soy and gluten?

I had been feeling fatigued and irritable for years, and doctors had chalked it up to a thyroid issue, so put me on Synthroid. It didn’t seem to make a difference, but I went along with it. As I’ve gotten older, I’ve also become much more proactive in my health care. My current doctor heard the word “vegan” and immediately tested my B12. I wasn’t worried because I’m very conscious of what I eat, and knew I was consuming more than enough of it. Well, what a surprise when the test results came back as very deficient. The doctor said I must not be absorbing it properly, and so recommended B12 injections. The shots have remedied that problem. Then he checked my vitamin D levels. Again, I wasn’t worried, and again the levels came back very low, so he put me on mega-doses of vitamin D.

As I’m not one to treat symptoms, I asked for the cause. He said that more than likely I’ve had issues absorbing these nutrients for some time (even before I was vegan) and so have these deficiencies. I still wanted to know WHY I was having trouble absorbing them. After doing some research on my own, and asking the doctor to run some other tests, it came back with a plausible result. I am intolerant to soy, gluten, and dairy. The test also showed that since I’ve been eating soy and gluten despite the intolerance my intestines were inflamed and had a severe imbalance of good and bad bacterias. The inflammation and imbalance of bacteria meant I couldn’t process and absorb certain nutrients. The solution for me: Cut out soy and gluten entirely, take a pro-biotic and drink aloe-vera juice to help relieve the inflammation. It may take a while for my system to balance itself again, but it’s been a little over two months now that I’ve been following this regimen, and I feel a lot better.

Why did I start this blog?

I started this blog to share recipes I’ve come up with that fall within the guidelines recommended for my health. Most of the recipes will be whole-food based, with minimal added oils and sugars. I know that I can be perfectly healthy eating plain vegetables and fruits, nuts, quinoa, beans, rice, corn, potatoes, millet, and other “safe” foods, but it’s boring! I want to be able to eat “normal” foods at least occasionally, so have been experimenting to have fun, easy, yummy recipes. Most I’ve come up with on my own. If I haven’t, the sources will be credited. All the recipes will be vegan, and free of soy and gluten. I know there are others out there who need to follow a similar diet, and it’s nice to be able to find recipes that you can eat, without figuring out modifications. So, let’s eat!


2 Responses to “About Vegan Without and the Author”

  1. Linda Says:

    Thank you!! for setting up this blog! I don’t eat soy because it is dangerous and I am gluten intolerant. I’m sure there are many others as well who appreciate your concern for us!

    • AmyKathryn Says:

      I’m glad that you’re finding the blog useful 🙂 I’ve been lax in updating (due to give birth any day now!) and should probably update this page as well since there are other ingredients “I” have to avoid…but it’s still all gluten & soy free as well as vegan. I hope to update more going forward…so many recipes haven’t made it on here yet!

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