I’ve previously talked about food intolerances and healthy issues. Ever since I moved to Dubai, back in 2012, I started to develop a few intolerances to certain types of food. I only went to the doctor a year later, when it was becoming unbearable. I was getting nauseous all the time, with stomach aches, pimples on my face and hard time digesting food. At the time, I had no idea I could be intolerant to something. When I went to the doctor, he said I might be reacting to gluten – which is the most common thing nowadays. So, at the time, I did some blood tests and found out I was highly intolerant to a few types of food and mildly intolerant to others. It felt like a punch in the stomach! Suddenly, I was intolerant to egg whites, cherries, apples, pineapples and wheat. Both first and last ones are the basic ingredients to 99% of the food we eat.
Being intolerant does not mean you cannot eat the food.
It took a serious diet change to finally make me feel better. By avoiding certain things, I got better and started eating normally again. Being intolerant does not mean that you cannot eat the food, it just means you have to restrain its intake.
I was lucky, because M was highly supportive at the time, helping me eat only things I should. We took time to research for alternatives – mainly for bread and pasta – and our trips to the supermarket became a very enjoyable time. We would discuss alternative meals with alternative foods. Every now and then a pimple would pop up but nothing to worry about.
Fast forward to the beginning of 2016 when it all started again. I started feeling nauseous, my chin was exploding every single week and up until a few days ago, I didn’t even know I had new food intolerances. I re-did the tests. But, this time, with a wider range of food types to help me figure out exactly what was going on. A few days before I came back to New York, I found out I’m intolerant to even more foods. The full list is scary. Red highlighted words like banana, olive oil, kiwi started popping up. This time, it’s serious business.
But again, it’s very possible to go around what you can’t eat and create a diet that suits what you can. It’s not necessarily easy, and you can become one of those people that become gluten-dairy-anything-else-we-can-think-of-free. I try not to restrain myself when dining out, but rather do it at home, where I can actually control what I eat. It becomes a bit mental and you just have to figure out what works for you. I’m not a picky person when it comes to food, so resourcing solutions is not hard.
The key to all of it is the basic rule of a diet: don’t do it.
Make sure you turn it into a lifestyle, rather than an obligation, and still enjoy, every now and then, the things you are intolerant to. Of course this doesn’t apply to allergies. Those are serious and life-threatening cases (I fucking sound like a pill commercial). But make sure you allow yourself to eat the foods you really like, without risking your well being. It’s all about balance and wellbeing.