it sounds like you could have CSID??..see my posting! I'm not sure and I cannot medically diagnose but just from reading your post, it's exactly what I've been going through for 18mos with my daughter. Maybe it's not IBS or gluten intolerance at all? Everything you listed has starches so maybe your body cannot digest them? My daughter was said to have gluten intolerance so i kept her GF for 10mos. During this time she did not improve whatsoever. And what really had me stumped was why she had reactions to "naturally" GF foods like corn, potatoes, and rice? I think I can be of some help to you...msg my inbox ok!

I have a load of food intolerances, too. Mine center upon FODMAPs, nightshades, and roughage. I can eat a few things from the nightshade group, others only in a particular forms, and roughage carefully in limited quantity.

I'm a scleroderma patient; one of the (many) symptoms of that condition is GERD and GI dysmotility. Many foods simply will not process in my GI tract. The worst instances are when whatever I've eaten gets so far as the first segment of my intestines and then simply lies there and ferments until I can get it out (sorry - TMI). Although I never actually felt the GERD, it was evidently a significant problem, because it created a lot of esophageal erosion, and possibly contributed to a stricture there which I've had to have stretched 3 times.

We're also on a *prescribed* low/restricted carb diet, per our endocrinologist. He calls it his "caveman diet." It's the diet he prescribes to all his diabetic patients (although I'm not diabetic), and combines low carb with Primal eating, which simply means real, whole foods, nothing processed. I'm on this diet to help heal leaky gut, and to address my "deranged metabolism" (our doctor's term! LOL).

In the grocery, we shop only the perimeter, except for the occasional canned items I use as recipe ingredients. We try to buy natural, pastured, fresh foods when we can.

Our nutritional advice for the last many years has been the primary contributor to our present state of "unhealth" regarding our diets. Don't fall for that "healthy whole grain" stuff - it isn't true. No grains are healthy. Get rid of any low fat./no fat/reduced fat anywhere in your eating habits! we need healthy fats - and yes, I mean saturated animal fats. Like our grandparents (and ancestors) thrived upon. Don't touch margarines, "spreads," or any hydrogenated oils. Coconut oil, olive oil, butter, lard, are all good for you. We've been duped. We're still being led astray.

On our prescribed diet, we can have all the non-starchy veggies we want. We can have any and all meat, in any quantity, that we want. We are only permitted ONE PIECE of fruit the size of a *small* apple per day, and no juices (which are just concentrated sugars anyway). Berries are fine in moderation. We are advocated to make all the creamy sauces we care to eat (with natural ingredients!). I love Bearnaise! We are NOT permitted starchy veggies (potatoes, rice - white or brown - root veggies), pasta, breads or wheat products - even "gluten free" ones, and the only sweetener we're permitted is sucralose (Splenda). We can have Atkins shakes or whey protein shakes, even as meal replacements. I'm lactose intolerant, so if I make a whey protein drink, I mix it in almond or coconut milk. Avoid soy at all costs (except small amounts of fermented soy).

Many people dismiss a low carb diet as being "too restrictive," but I can't agree with that. My version, with my sensitivities, is much more restrictive than the "usual" low carb lifestyle. And yet, I still don't find it restrictive. If I could eat all the veggies which are typically the basis for the general low-carb group, I'd be in my joy! LOL As it is, the only thing I find restrictive is that I can't have all my carbs, which I'm a serious addict for. That would be the case no matter WHAT nutritional plan I chose to adopt. That's not the fault of the diet. That's *my* issue. People see what I eat, and I can just see the mental gears turning... "she can't possibly be on a [reducing] diet!" And yet, I've lost 150 pounds this way. I also must add that I'm disabled, and am unable to exercise, virtually at all.

My overall health is markedly improved - although there is no cure for scleroderma. My symptoms are at least "on hold" for the moment. My husband, who is T2D, is also on this diet, and has been able to eliminate all diabetic meds with the exception of occasional doses of insulin which he only takes when his blood glucose checks indicate its need.

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You asked for recipes. This is becoming an epistle! so I will only list a couple simple favorites.

The first is my go-to chicken recipe.
Chicken pieces: whole, bone-in and skin-on! whatever pieces you like
white wine, your choice (I like Riesling)
dried tarragon
dried chervil
*butter* (not margarine!)

Put the chicken, skin-side up, in a baking pan.
Pour over enough wine to cover the bottom about 1/2 inch depth (or thereabouts)
sprinkle each piece with crushed herbs
dot each piece with butter
Cover with foil
Bake at 350*F for about 15 minutes
Uncover and continue to bake until the skin is brown and bubbly
...try not to yank it out and eat it before it's done, when the smell becomes delectable! LOL
And don't leave visible marks upon your housemates when you fight over the skin!

Marinated Flank Steak
the biggest flank steak you can find. Or two.
1/2-2/3 c dry sherry
2 T minced garlic or garlic paste (or equivalent dry or fresh)
1-2 T ginger paste (or equivalent)
1/4-1/2 c fermented soy sauce (I use Kikkoman's)
1/4-1/3 c packed brown sugar or sucralose blend
1/4 c olive oil
freshly cracked mixed peppercorns, to taste

I marinade mine in a zipper bag. I usually dilute the marinade with some water - maybe 1/2-3/4 c. Swish the bag around, and let it sit in the fridge for 4-6 hours, turning and swishing a couple times.

Some people will grill flank steak. You CAN do this... but I prefer ours broiled. Score the surface on both sides in crosshatch to prevent it curling. Broil until it begins to char on the first side. Turn and broil on the other side until it gets lightly charred or browned spots... I "test" by wiggling it with a finger. It should still wiggle - not be firm. Then you will have a nicely pink center. Be sure to rest the meat for 5-10 minutes before you try to slice it so the juice doesn't run out.
Don't slice more than you plan to use. Store as the whole piece for later...IF you have any leftovers (and we rarely do). Thin slices of this make delectable speedy pan-fry for breakfast!

Hope these improve your repertorie!
best health to you
~vicki~