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Feb. 26th, 2007 12:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
the_rckNow that Delia's food issues are pretty much resolved (we haven't retested peaches yet, and we should now that she has a good vocabulary and sense of her own body), I'm coming to realize that it's my issues that are going to cause the family the biggest problems in grocery buying and meal preparation and all. The worst part is that what I can eat is changing so that things that used to be safe and even smart are now dangerous.
My big problems are a new (and still, thank goodness, mild) allergy to tree nuts, an increased sensitivity to peanuts (they used to give me rash if I ate a lot of them. Now they make my mouth itch), unpredictable heartburn due to greasiness and vast troubles with a lot of different spices. On that last, I know more about which few spices are safe than I do about which ones are specifically really bad.
Sage, dill, rosemary, thyme, mustard, garlic, ginger, cinnamon, nutmeg, cloves, allspice and cardamom are safe, generally. Oregano, turmeric, black pepper, white pepper, cumin, paprika and anything derived from peppers (bell, jalapeno, whatever) are very bad. Tomatoes may or may not be a problem. I don't care for them, and they're often mixed with things that I know are problems. For a long time, I thought that tomatoes were definitely a problem, but then I realized that all of the times I could remember having problems involved oregano, too.
I'm trying to keep track of what causes me problems now because I can't afford to lose sleep to reflux (or to aggravated asthma problems) because I need to be at my best physically (which isn't all that good) in order to take care of Delia. Something that Scott pointed out a while ago is helping me-- He commented that, when I say that I don't like something, what I generally mean is that I don't like how I feel after I eat it. About the only thing I can think of immediately that I don't like but can eat without problems is cucumbers.
Pepper and peppers are the worst problems because they're in so many things just as an automatic ingredient. Black pepper's generally only a problem if there's enough that I can taste it. If I can taste it, I know that I'll be sick later. Peppers, on the other hand, are a problem whether I can taste them or not. I'm checking ingredients more carefully now, and there are a couple of restaurants we may have to give up on because, though I love the food, the pepper content makes me too sick afterward. (The main restaurant I'm thinking of has two menu options, vegetarian and not vegetarian, so it's not as if I can select something different to eat. It's also my parents' favorite place to eat in town and a place that's been very welcoming of Delia.)
My big problems are a new (and still, thank goodness, mild) allergy to tree nuts, an increased sensitivity to peanuts (they used to give me rash if I ate a lot of them. Now they make my mouth itch), unpredictable heartburn due to greasiness and vast troubles with a lot of different spices. On that last, I know more about which few spices are safe than I do about which ones are specifically really bad.
Sage, dill, rosemary, thyme, mustard, garlic, ginger, cinnamon, nutmeg, cloves, allspice and cardamom are safe, generally. Oregano, turmeric, black pepper, white pepper, cumin, paprika and anything derived from peppers (bell, jalapeno, whatever) are very bad. Tomatoes may or may not be a problem. I don't care for them, and they're often mixed with things that I know are problems. For a long time, I thought that tomatoes were definitely a problem, but then I realized that all of the times I could remember having problems involved oregano, too.
I'm trying to keep track of what causes me problems now because I can't afford to lose sleep to reflux (or to aggravated asthma problems) because I need to be at my best physically (which isn't all that good) in order to take care of Delia. Something that Scott pointed out a while ago is helping me-- He commented that, when I say that I don't like something, what I generally mean is that I don't like how I feel after I eat it. About the only thing I can think of immediately that I don't like but can eat without problems is cucumbers.
Pepper and peppers are the worst problems because they're in so many things just as an automatic ingredient. Black pepper's generally only a problem if there's enough that I can taste it. If I can taste it, I know that I'll be sick later. Peppers, on the other hand, are a problem whether I can taste them or not. I'm checking ingredients more carefully now, and there are a couple of restaurants we may have to give up on because, though I love the food, the pepper content makes me too sick afterward. (The main restaurant I'm thinking of has two menu options, vegetarian and not vegetarian, so it's not as if I can select something different to eat. It's also my parents' favorite place to eat in town and a place that's been very welcoming of Delia.)
