I’ve written ad nauseum about food allergies and sensitivities on this blog. Every time I think I’ve perhaps written too much about those topics, I take a peek at my web traffic statistics and note that the most popular posts on the site, week after week, are the practical ones with guides for either the six-food elimination diet (avoiding dairy, soy, egg, nuts, wheat, and fish) or the chylothorax diet (avoiding fat). I imagine that these posts are most commonly read by people struggling to feed themselves or someone they love. In my heart, I wrote them for a past version of myself, up in the night searching the web for information that, quite simply, didn’t exist.
At the holidays — these winter ones or others throughout all four seasons — it is hardest to be someone with food restrictions. Whether it is my daughter, who had to be on those two diets (among several others!) over the first nine years of her life, or me — dairy intolerant and severely allergic to fish — our family is incredibly aware of the limitations imposed on our social life by these restrictions. In my wider family, I love people who are allergic to nuts, who are on anti-inflammatory diets for auto-immune diseases, who are recovering from eating disorders, and who are diabetic. In all likelihood, there are others in my family with dietary needs that they keep to themselves. Yet somehow, we all manage to eat together, in each other’s homes and at restaurants, without too much disruption.
In 2010, my youngest daughter, Sammi, was diagnosed with a disease called eosinophilic esophagitis. Though it turned out that this diagnosis was incorrect, we didn’t learn that for three more years. During the first year of her diagnosis, we had to eliminate dairy, soy, eggs, nuts, and wheat from her already-vegetarian diet. During that time, these ten foods became the most important staples in my kitchen, making me grateful beyond anything I had ever known before. If you or someone you love is following the “six food elimination diet,” these foods might be just the things you need, too. Continue Reading…
Some time during the 10th century in what is now Iran — but what was then Persia — the precursor to the modern-day carrot became a part of the human diet. It started off purple in color, and then eventually mutated and changed until it emerged as the bright orange carrot we know today. I know this because of research available on the web site of the World Carrot Museum. As best as I can tell, there is no way to visit the World Carrot Museum, which is a shame, because I would love to see it.
Carrots, to me, are the perfect combination of natural miracle and human ingenuity. Root vegetables, in general, are unlikely food sources. I am awed by the path they had to follow to make their way into our diets. At some point prior to their emergence in the diet of the 10th century Persians, someone had to discover them. Continue Reading…
In late October, she got to add eggs back into her diet on a trial basis, and I learned how incredibly, incredibly useful eggs can be in managing a diet as challenging as hers. When we added back eggs, it made it possible for us to make these ridiculous — and I mean ridiculous — “pizzas:”
It was December, 2013, when we had that awful conversation, the doctor and my husband and I.
It was cold out, and my body wasn’t ready for it yet. That’s why my chin was quivering as I sat in the upholstered chair next to the window, cradling one phone while my husband stood alert in the next room with another extension in his hand. It was cold outside, and I didn’t have my winter metabolism running by then, so my hand shook. It shook so much that the paper in front of me was blank the whole time. I never wrote anything. At the end of the conversation, when the doctor’s excitement oozed through the phone because the missing piece might really fit in the puzzle this time, my paper was blank and my toes were tucked under my bottom in the chair, holding me tightly into the space where I was curled now, so cold, so cold because I was near the window, the winter window, on a frigid day. That’s why I shook. That’s why I shivered.