Allergies, vegan, paleo etc?
Vegan. Cause I think its wrong to harm and kill animals just for taste if we have the possibility to eat plant based. Beside that it’s cheaper, healthier and a lot better for the environment.
What you said, though in my european country it’s not necessarily cheaper. In fact, some vegan foods are crazy expensive. As an aside (not food); i used to buy non-leather shoes pretty cheaply. Then marketing worldwide figured out to call them ‘vegan shoes’ and bam, expensive shoes…
If you’re specifically getting specifically “vegan” products like fake meat or the like it can get expensive, but staples like rice and beans are cheap, vegan, and nutritious.
Rice is not a “vegan” food, it’s just food food. If you only ate rice you’d be deficient in all sorts of things in no time.
I don’t eat sugar. Well, I guess it’s almost impossible to avoid all sugar completely but I don’t eat sweets, pastries, jam or any kinds of food with high sugar content. I don’t add sugar to any food I make and I always go for the product options with no added sugar if available.
Once you wean yourself off sugar it’s actually not that hard to stay away from it, it’s funny how that works. I have such low sugar tolerance now that eating candy makes me basically feel ill.
I’m with you on this. I even switched my SNACKING away from sugary anything.
I’m veggie because it’s so much healthier, cheaper and kind to animals. It’s not hard to stick to, and I’ve no regrets
vegan
also found out relatively recently (~7 years ago) that i’m mildly allergic to coconut, i thought the itchy mouth after eating it was normal lol
oh, and a wine allergy, it just gives me a headache very soon after drinking anyI don’t like bones and cartilage. Only meat I eat is ground.
As a lactose intolerant person, I’d have to say it isn’t too hard.
Good quality butter, cheese and yogurt are still in the menu. For me at least, anything were the lactose is broken down sufficiently.
I’m somewhat sensitive to lactose. I can take small amounts, like, say, a small ice cream bar twice or thrice a week, but past that … things go very wrong.
Blood products taste fine to me (blood sausage, black pudding, blood “tofu”, etc.) but my stomach rebels when it hits.
I won’t touch raw flesh: not steak tartare, not raw fish in sushi, nothing. This is just me hating the taste and texture.
Oh, and rum. Love the taste. Does to me what blood does.
Crikey there’s blood tofu? I’ve never heard of it!
Well it’s not really tofu of course. But it’s given the name 鸭血豆腐 (duck blood bean curd) or just 血腐 (blood curd) because, well, it looks and has the vague texture of tofu. (Cheaper alternatives are made with pig or cow blood, but the real thing is duck blood.)
IBS-M here. I’m intolerant to 4 out of the 6 FODMAP groups, alcohol, fatty foods and gluten are also not well tolerated by my gut. It’s pretty frustrating, I can’t eat most fruit and all alliums. I can’t go vegetarian/vegan either, so I have to adapt a lot and eat pretty much the same 4 things cooked differently. I take probiotics daily to mitigate the symptoms, but it definitely takes a toll. The easiest one to deal with is lactose, because of lactase, but the rest is pretty much no go, or I have to endure days of pain and mood problems.
I guess one might say no chicken as per religious requirements. Other than that, not really anything.
Currently im doing 6 weeks of keto. I have picked up my training again and also picked up my fight training. So in order to get that fighter body im on a keto diet.
Also gave me a new appreciation of meat and it supports my local Butcher ^^ I find that it also helps alot with my ADHD and focus :D
oh nice! how is it going? seeing results?
Lost 6kg, have more energy than ever and only get hungry once a day. Especially when you are a canabis user this is nice because almost no muncies.
I can push way harder at combat training too
I don’t eat beans, soy, peanuts, and most* derivatives of. Without going into details, let’s say that my bowels doesn’t handle them well.
*e.g. soy sauce and oil are OK, but tofu makes my body scream murder.
Gluten free. It’s not confirmed fully, but I probably have Celiac as one of my parents does and a DNA test said I was a carrier of at least one known mutation. In Japan, there’s not treatment so getting it fully verified would involve adding gluten back to the diet for weeks, being miserable, and getting nothing but higher life insurance premiums. I miss good bread.
I also don’t drink much dairy as it upsets my stomach in large doses. Cheese is mostly fine (at least for ones without a ton of lactose). I pay for, but still sometimes eat, ice cream on occasion.
Other than that, I try to avoid most processed things. Not 100%, but a lot of what I eat is single-ingredient or homemade.
I’m also celiac but in the US. How easy it to eat gluten free in Japan? I’ve considered visiting a few times but eating there has always been a concern.
Most soy sauce contains gluten and almost everything contains soy sauce. So, it’s actually somewhat difficult if that tiny amount causes issues. The good news, though, is that food labeling laws are pretty good for stuff you buy yourself, so looking for 小麦 on labels to avoid them works. A lot of people do struggle, though. Most of the Japan-focused subreddits never moved over here, but they do contain threads about the topic as well if you search.
Mushrooms are disgusting. Keep that fungus away from my plate.
Beyond that and a few unusual organs/bugs, I’ll eat pretty much anything.
Low sodium diet for my heart - which is shockingly hard to do. In the US at least, it seems like everything has added salt. It’s absurd how much salt is in a can of beans or soup. I do my best to stay away from premade or processed food.
The saddest thing is that I don’t salt my meals when I cook, at least not really. I love to cook but that really hampers the taste in many many things.
https://www.dietdoctor.com/low-carb/salt-guide#medical-conditions
There is interesting published research on the benefits of salt. Salt isn’t the hypertension boogyman it’s been built up to be, the real hypertension culprit is the sugar and carbohydrates.
