As I gear up for a fall FET, I’ve been slowly working towards following an anti-inflammatory diet. I came to this decision after talking to Dr. Braverman, researching on the internet, and discussing the inflammatory properties of food with the woman in my Reproductive Immunology Support group.
The stress of inflammation has been linked to several infertility diagnosis including PCOS, endometriosis, recurrent miscarriage, poor sperm and egg quality.
The following are things I have been limiting or eliminating from my diet:
Sugar and Artificial Sweeteners (Aspartame is evil)
Keep in mind a few things:
1- I am not a doctor
2- Prior to this I generally stuck to mostly organic foods and tried to limit the consumption of GMOs
As a NYC girl whose adores espresso, bourbon (generally not together) and restaurant hopping around the city, this has been quite an adjustment for me. I have no problem giving up gluten, I have done it in the past and I am comfortable creating meals and snacks that work for a gluten limited diet. Having said this, I was tested for celiacs and I do not have it, so my goal is to cook and snack as gluten free as possible, but I will not beat myself up for cross contamination or the occasional mistake.
Saying goodbye to coffee and dairy has been an absolute fight. I love coffee with cream. Not for the caffeine, I’ve learned, but I love the flavor and ritual of coffee. I’ve been working towards drinking decaffeinated coffee (Nespresso or Starbucks) with coconut milk. However, the RI group informed me that even decaffeinated coffee is bad for blood flow issues (one of my problems). Tell me I have to give up cheese for a year and I think OK that’s doable, but take away my coffee and I spiral down in panic.
So what am I eating? That will be answered in the second part of this series of posts. Stay tuned.