This is potentially the most embarrassing statement I will ever publicly make; my name is Jessica Martinez, and I have IBS. There, I said it.
This fact, which I do not willingly share with many, has been affecting my life for the past 10 years. Despite having battled a complete nuisance of a syndrome for so long, it’s something many people do not know about me. Do a quick Google search, and you’ll easily learn why only a few family members and friends know about my battle with digestion.
Alas, don’t anticipate a woe-is-me, what-did-I-do-deserve this, I-hate-my-life type of blog. Don’t get me wrong – IBS sucks. While I have learned how to control my symptoms through food, herbal teas, and natural solutions, I still have my bad days. Despite those “Oh God, please just smite me now!” moments, I am blessed to not have something life threatening, or truly damaging to my health.
In any case, my intentions for this blog are to help others still enjoy food, without bowling over in pain, or running towards a loo. I find, and everyone with IBS is different in what they can tolerate, that most vegan and/or gluten-free foods are IBS friendly. I am quite partial to vegan baked goods, not just for my
love of obsession with animals, but because I find the taste to be better than their gluten-free, and quite often, better than their dairy-laden, counterparts.
I plan on starting to tweak my mother’s old family recipes to be either vegan, gluten-free, lactose-free, or some form of IBS-friendly, combined with a few reviews of random confections in the NYC area. And don’t worry; I fully intend on subjecting my family and friends, sans sensitive stomachs, to everything I pull out of the oven. Anyone can, and should, enjoy anything I post about.
Until I get to baking,