My Food Intolerances (& What I do Eat)
Updated: Feb 7, 2019
So I’ve always had allergies, sensitive skin and digestion issues. I figured out that I don’t do well with many vegetables in the cruciferous family. Brussel’s sprouts, cauliflower, cabbage, raw broccoli and bok choy can all cause problems. I also knew I was lactose intolerant, but that’s nothing a little Lactaid can’t fix. I also suspected wheat might be an issue, though I didn't want to admit it. I sure love my bread.
It wasn’t until I took the Pinnertest, that I discovered my body also doesn’t do well with egg, certain beans and sure enough, wheat.
As you can see, I have a lot to avoid. I’ll cheat every once in a while, take digestive enzymes and hope for the best. Sometimes it manifests as a stomach ache, sometimes my skin issues flare up, but sometimes it’s just worth it to have a croissant in France or eat some dang Christina Tosi birthday cake.
So these products are my must-haves to help me with all my intolerances. The enzymes help, but it's definitely better to just avoid the foods when I can:
Finding bread that is both gluten-free AND vegan has been an issue. The gluten-free breads usually have egg and the vegan breads usually have gluten... and usually any of those breads have a denser, less fluffy texture.
As far as flour to substitute in recipes, this has been the best: - Trader Joe’s Gluten Free Flour
And for subbing eggs in recipes, I use: - Ener G Egg Replacer
For something sweet, I love:
- Justine's Maple Almond Butter (Just a spoonful on its own, or on apple slices!)
Having all these intolerances can be annoying and a challenge, but it is extra incentive to cook at home and eat healthier! We eat a lot of lean meats and vegetables. We loved doing Blue Apron and it was easy to substitute ingredients when necessary.