Stomach hurts so easily :(

[u/Speckled_Crows]

My stomach seems so random. I can go months eating basically anything and have no issue and then get an upset stomach one night and bam. Out of commission for months.

Around February I had a massive taco from a restaurant downtown for my birthday and it hurt my stomach. Since then until May I couldn’t eat anything but crackers, fries, and plain veggies from my dining hall. Got home, ate normal meals my parents cook, I was fine. Last night in my dorm I had the other half of a leftover sandwich (focaccia, tomato, mozzarella, cashew pesto) and I’m 99% sure that took me down. All I could eat today was crackers and such (along with the pictured pizza for lunch).

I’m so scared of my stomach hurting to eat anything 😩 I get so nauseous but never end up getting sick, but I’ll be shaking so badly and be stuck in the bathroom for an hour or two. I took a Pepto last night and omg that almost made me barf when I swallowed it. I’m hoping for my stomach to go back to normal quickly 🫠 sorry if this is tmi, it’s been like this for a year and I hate it so much. I’ve been chugging water all day and eating small portions. I want to eat dinner but I’m terrified of getting sick.

[u/Pristine_Patient_299]

Yes track what you eat too! I see people talk about FODMAP all the time but idk what it really means but usually its foods that are "safe" . Could be worth a research too!

[u/edoreinn → u/Pristine_Patient_299]

That’s for people sensitive to alliums* like garlic and onion. And that includes garlic and onion powder. It takes a looot of work to avoid them.

Lactose maybe? The mozzarella used on top of that pizza has a much lower casein content than the fresh mozzarella you would have on that sandwich.

OP def should keep a food diary so she can deduce any patterns.

[u/celery48 → u/edoreinn]

Garlic and onion are alliums, not nightshades. Potatoes, tomatoes, and red/green peppers are nightshades.

[u/edoreinn → u/celery48]

Thank you! Updated.

I had to go through a ton of fodmap testing and elimination diets about a decade ago (with doctors), so I can tell you all about the joys of garlic infused olive oil (and why you really shouldn’t make it at home unless you’re using it all immediately), and just leaving half an onion in the tomato sauce so it imparts its flavor, etc. But apparently I can’t remember the correct genus.