Continuing the theme of food sensitivity, let me be a bit provocative: perhaps how you eat and who you eat with is more important than what you eat?
Consider this example:
Last week I had an adverse gut reaction after eating a standing lunch at a seminar event: chicken and vegetable curry with small portion of rice; side salad, and a small piece of gluten-free cake for “dessert”. I suspect my mistake – my bad choice – was to eat the cake, which I’m sure would have been factory-made.
Two days later I shared a sit-down, round the table, home-made meal with about 35 other friendly people at a multicultural kitchen lunch: vegetable, and chicken and lamb curry with rice; and a dessert of apple slice with ice cream. No problems with digestion, despite sugar, wheat (gluten) and dairy, which the “rules” say are the most “inflammatory” offending foods best avoided or minimised.
Now, I am not saying eat freely of these. I am directing attention to our digestive system, that works better when we’re not stressed and to the energetic properties of food infused with kindness by the cooks and received with grace by the diners. I also acknowledge that we are all individuals with our unique health conditions and interactions with food chemicals and the environment. But much of any food phobia may be a fearful mis-understanding!
So many of us may be confused by “food rules” especially in relation to sugar and sugars, grains and starches, fats and oils , eggs and cholesterol; and there are innumerable dietary protocols for specific disease conditions with rules about what to eat and what not. Nutrition – or the art of eating well - has been made to become so scientific, so dietetically driven, that ordinary folk are led to believe only experts know the right way to eat.
YOU can find out for yourself, the right way for YOU to eat, so that YOU feel well.
I suggest you’ll find your way if you pay much more attention to the fresh foods and herbs, keep it very simple, eat small-to-moderate portions, eat with friendly company or eat alone in peace, rather than in a stressful environment; and relish the nourishment you get from good food choices for YOU.
You can at least start with an honest appraisal of what, when, how etc you habitually eat, keep a diary, or what we like to describe as a "Food, Mood and Poop" journal - and start to track your symptoms. You could become your own best wellness detective.
Then you can reflect on how much paid help you need.