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Digesting spring

March 11, 2011 - Kathie Evanoff
I was a bit surprised when I realized I had become that person.

You know the one. The one who says, “I like – insert food here - but it doesn’t like me.”

I used to laugh when someone said that about cabbage, green peppers and even something as seemingly innocent like cucumbers.

But here I am, rapidly turning not just into that person, but all of those people rolled into one. It is true that as we get older, that cast-iron stomach and digestion we had in our younger years just seems to tire out. Our intestines scream (sometimes it really seems as though they are screaming), for softer, bland food that doesn’t irritate our internal linings or require long-lost enzymes for a proper break-down. Over time, we have to give up everything, including chocolate, tomatoes, peppers and even our beloved coffee, or in my case, tea. And don’t even get me started on dairy.

No more gooey cheese pizza, macaroni and cheese, cookies with milk or cheesy tacos.

What is left? Are we doomed to a life of chicken and rice the rest of our lives?

Fortunately, spring is just around the corner and it won’t be long before the earliest spring greens will be on the menu. Toss out the bottled salad dressings and instead squeeze on a little lemon juice with a teaspoon or two of olive oil. Milder vegetables, such as beets (their tender young tops are even better), steamed carrots and summer squash will go down much easier than, let’s say, onions.

It is hard giving up some of those beloved garden treats, and perhaps even a small amount won’t hurt as long as moderation is practiced.

We need to take care of our digestion or it will perform horrible pay-backs that in some cases, can't be reversed. Patience and will power are needed, but our bodies will be thankful in the end.


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