Outrageous Lab Bills and Onions
I’ve been doing the AIP protocol for close to a month now. I’ve been fairly successful and I do feel better, not one-hundred percent, because nothing is magic, but I do feel a lot better. I’ve even been able to run a few times, for very short distances, but not without a lot of hip muscle pain. I have been eating a lot more vegetables, which is great, of course. I’ve been cooking almost all of my food from scratch.
One of the things I’ve been making almost every week is a Lemon Spaghetti Squash and Shrimp dish. That’s a picture of it up above. Recipe below.
Lemon Spaghetti Squash and Shrimp
- Spaghetti squash 3-5 lbs
- Shrimp 3/4 to 1 lb raw, peeled, no tails, no veins
- Olive oil
- lemon juice from two lemons
- 1 Tbsp lemon zest
- fresh basil, or fresh-ish basil
- capers if desired
- Cook the Spaghetti squash. Preheat your oven to 400 degrees Fahrenheit. I know some people say 350, but 400 is better. Put a piece of parchment paper on a cookie sheet. Split your spaghetti squash, or squashes, in half. Scoop out all the guts(the seeds). Drizzle some olive oil over each half(the inside part, not the outside part). Rub it in. Sprinkle it with salt. I’ve been using Pink Himalayan salt. Sprinkle with some basil. Bake for 35 to 40 minutes. Check and see if the squash is separating into spaghetti. Scrape into spaghetti when cooked. *a note on the basil, seriously, don’t use the stuff from the spice row. Get something fresher from the produce section of your grocery store. There you can find fresh basil leaves, or some quick dried basil in a jar.*
- Cook your shrimp in a big skillet or saute pan with olive oil and salt.
- Add in your cooked spaghetti squash.
- Pour in about 3/4 a cup of olive oil, the juice from the two lemons, and the zest. Liberally sprinkle with basil. Use it to your taste. I tend to think, the more, the better.
- Mix it all together and heat through.
So, now that I’ve shared a recipe with you, I’ll get back to everything else.
I got this outrageous lab bill yesterday, I mean, simply outrageous. It was from when I went to the functional medicine doctor that started this whole thing. It’s a huge bill and it’s already been discounted some, if not, it would have been so outrageous that I would have sat down and cried.
The pitiful thing about this is that I had to resort to going to a functional medicine doctor instead of a medical doctor, because the medical doctors wouldn’t pay me any attention. They wouldn’t take me seriously. They wouldn’t treat me or offer me any advice. These lab costs with a medical doctor, would have been covered under my insurance. As is, they’re not because functional medicine doctors use labs that don’t have their tests entirely certified, but those tests may cover a wider array of things than your standard doctor visit would.
You do run a chance or your labs not being entirely correct, there is a margin of error in all laboratory testing, more so in laboratories that are more natural.
This is just a round-about way of saying, it’s not cheap.
The sad thing is that if doctors would have paid attention to me, I could have gotten these same tests, maybe not exactly, covered under my insurance, but the doctors wouldn’t take my symptoms seriously. What else was I supposed to do? When are doctors going to take autoimmune diseases seriously and stop being jerks about it? I have no clue.
If you’re in the same situation, it might pay to go to a functional medicine doctor, even if you have to pay out-of-pocket, just to get an honest baseline about things.
So where do the onions come in? Well, during my time on AIP, I have avoided onions. This isn’t a strict AIP thing. It was recommended by my doctor. I added onions back in yesterday. I’m doing ok so far. I probably didn’t go about the right way of adding them back in, but so far, I don’t seem to be suffering ill effects. Things need onions. Life without onions is sad. I made AIP compliant pulled pork. It was delicious. I also made yellow squash and zucchini to go along with it. Southern and delicious.
I’ve been eating a lot of squash, but now I have onions, hooray!