I’ve been putting this off for a week now. It’s really been bothering me to think about all the foods I can no longer eat, because many of them I would describe as favorites. Not just good, but fabulous! To die for!! Okay, I never meant that literally. Well, maybe some chocolates…
But seriously, I hate thinking about this, and I hated writing it all down. Now I’m going to share, then it’s all going to go away, and we’ll try not to mention this again. Deal?
I broke all my foods into categories. They should be self explanatory as you go along. I may have missed one or two things along the way, but I think this is mostly complete.
Must avoid at all costs because they cause physical damage to my intestines, as well as a severe reaction:
Gluten: including wheat, barley, rye, contaminated oats. Meaning regular bread, pasta, pizza, cookies, beer, malt beverages, pretty much all cereals (either wheat, oats, or malt flavoring), soy sauce (contains wheat), malt vinegar, malted milk balls, Milky Way bars, Kit Kat bars, most salad dressings (contain wheat), original Doritos, bacon bits, pre-made marinades, sauces, gravies, soups, imitation crab, sushi, flavored coffees, most candies (either have malt flavoring or wheat flour is used on the conveyor belt to keep them from sticking), etc, etc, etc.
Must avoid at all times because they cause a severe reaction:
Soy – many of the things in the list above, plus just about anything else that’s been processed, contains soy. Most canned tuna has soy added. Really. Go ahead, go look. I’ll wait. You’re back. See? I told you so. No more edamame, toasted soy beans, tamari, chocolate (soy lecithin added to almost all processed chocolate), Cheetos, all gluten-free Doritos, most tortilla chips, salad dressings, drink mixes (I just read a Crystal Light label – soy lecithin added), most gluten-free breads, cookies, crackers, soups, stocks, etc, etc, etc.
Vinegars. All are gluten-free, except malt vinegar, but they all cause a severe reaction.
Apples, applesauce, apple cider, cider vinegar, peaches, nectarines, oranges, grapefruit, orange juice.
Natural or Artificial flavoring. Any time I see either of these on a label, I run the other way. They almost always means “reaction”.
Try to avoid as much as possible because they cause an uncomfortable reaction, but I have been known to eat rarely (usually only if dining out, because the gluten-free choices are very limited to begin with):
Chicken, turkey, chicken stock, including organic. This one is killing David, because it’s his favorite food. I can handle a small piece of chicken about once a month.
Potatoes, tomatoes, sun dried tomatoes, bell peppers, hot peppers, chili peppers, pimentos, paprika, eggplant, cayenne pepper, chili powder, any other members of the nightshade family. Paprika is in many spice mixes, so they are out. Potato starch is in most commercial gluten-free baked goods, so they are also out. I can tolerate these about as often as chicken (but not on the same day).
Broccoli, cabbage, cauliflower, Brussels sprouts, radishes, mustard seed, canola oil, horseradish, kale, rutabaga, and anything else from the brassicaceae family.
Spinach, quinoa, beets, amaranth flour (amaranthaceae family).
Tapioca starch, also used in commercial gluten-free baking.
Melon. I just tried cantaloupe last night. Ouch.
Olives, all kinds. Funny, though, olive oil doesn’t bother me. It’s probably the way olives are processed and/or stored.
Lemon juice and zest. I can have tiny amounts at intervals, but I have to be careful not to overdo it.
Splenda. Don’t know why, but this stuff really doesn’t agree with me.
EDIT: I forgot to add coconut to this list. Any coconut produt, including oil, causes a reaction.
Try to eat only once a week or less, because the more I eat them, the more I react:
Peanuts, pinto beans, garbanzo beans, black beans, navy beans, great northern beans, lentils, gar-fava bean flour, all other legumes.
Dates. These are in every Larabar, so I use them only in food emergencies.
Sunflower seeds and oil. The oil is in a lot of stuff…
Pistachios and cashews.
Things I reacted to at one time, but need to try again because it has been a long time and, well, who knows?
Artichokes, asparagus, kiwi, watermelon. Probably some other stuff I can’t think of now.
My cardinal food rule now is “Unless absolutely, postively sure about the ingredients, JUST SAY NO!” What a fun way to stay healthy, right?