is currently the bane of my existence.
I threw up a lot first trimester. After all sorts of stuff. Coming into second trimester (and weaning off metformin-- I have PCOS and insulin resistance, which means I have an increased chance of miscarriage first trimester and gestational diabetes third trimester, especially if I eat refined grains or sugars), one thing still makes me throw up.
I'll eat something with wheat in it, purposefully or not. (Oh, Tempura... Oh, Worcestershire sauce...How you wound me.) Then an hour or two later, I will empty the contents of my stomach. I will repeat the process after the next meal no matter what I ate for that second meal. I will spend the next day or two feeling queasy depending on how much wheat I ingested.
I hate this.
The internet tells me it could be two things. I could have a wheat allergy or I could have celiac (wheat intolerance is less likely). Both can be triggered by pregnancy. If it is an allergy, it might go away. If it is celiac, I am stuck with it for life. If it is an allergy, according to the 'net, it could become life-threatening by suddenly causing me to be unable to breathe (so I should carry around allergy meds just in case). If celiac, it could hurt the baby's growth if I'm not careful.
I brought my inability to eat wheat up at the doctor's appointment and she was all, "Just don't eat wheat"... and I'm like, Lady, it could be an allergy and could go away or it could be celiac, and celiac is pretty serious. So basically she was no help. (This was one of many reasons I switched back to my original doctor the next day, despite doctor #1's overbooked schedule.)
The internet suggested a test to me to see if it is more likely to be celiac or an allergy (since throwing up is a symptom of either, and it doesn't stay down long enough to present other symptoms). Apparently rye has gluten in it, so you can't eat it if you're celiac but you can eat it if you're allergic. So I ate some rye wasa wafers and was fine, so hopefully the internet is right and it's an allergy that will go away in a few months (because insulin resistance + celiac = misery). Of course, I'm a bit sick of rye wasa wafers from overdoing it on them even before the anti-wheat stuff popped up.
I LOVE Indian food. I love lentil flour. I love papadam and pakora and methu vada and some of the dosa. One of our admin assistants told me there's an Indian place in the city that does gluten-free lentil noodles-- man I wish I could try those. I was loving sushi (cooked or veggie only) until the tempura mistake. Also sweet potato is on my "ugh" list because a lot of things just don't taste good anymore once you've tried them the other direction. I'm getting a bit tired of brown rice cakes and a bit tired of oatmeal (recall, I can't eat refined grains because of glycemic load... so there are a lot of corn, rice, and potato options that are closed to me). We keep a pot of cooked quinoa or brown rice in the fridge at all times. Sometimes I'll use beans in place of noodles. While the family enjoys spaghetti... I pretend I'm in a different part of Italy.
Last time around I was unable to eat wheat for a while, but it was combined with my inability to keep *anything* except fruit down. So it wasn't just the wheat. And it went away by now, I think. (My memory is kind of fuzzy at this point, but I think it stopped shortly after 2nd trimester started. Definitely after I'd gotten off Metformin.)
So... not much point to this post (in fact, we debated letting it go up while we're cross-posting at Scientopia as it is not particularly academic!), but I'm feeling sorry for myself! I could do wheat-free OR insulin resistant, but doing both SUCKS exponentially. And I am so glad a good Indian place came to town last year so I can eat there at least once a week.