Why I'm cooking this way

Imagine going through your whole life thinking that you have no food allergies or reactions to anything you eat. You don't even sweat when eating spicy foods that have your buddies mopping their brows. You travel completely around the globe on a regular basis, eating whatever you like with no problems whatsoever. Life is good. But then, on almost a whim, you decide to check your blood against a slew of food items just to see if maybe you have some food sensitivities and lo and behold: your blood reacts to a bunch of them! Surprise! Now what do you do?

Well, here's the plan the lab might give you. Avoid all the foods your blood reacted to for three months. Eat only the foods the lab work says you did not react to for that same period. Rotate the foods you do eat so that you don't eat the same foods two days in a row--actually they want four days--and then slowly start re-introducing the reactive foods to see how your body reacts.

During that 90-day period your body gets to recover from constantly fighting the allergens and, in layman's terms, your body gets back to "normal". If you keep a food, mood, and general health diary, you may find that you never want to go back to the old way of eating. You may lose weight. You may become taller and more attractive. Okay...well...maybe?

If it sounds straightforward and easy, I've not told the story well. It can be straightforward: eat only these items on this schedule. But it is not easy. It takes a great deal of organization, discipline, and creativity.

And that last part is what this blog is all about. I hope to chronicle my efforts at making this an adventure. I hope to make this something fun. Maybe even something that might help someone else who's working with allergies or food sensitivities. I welcome your comments, suggestions, and recipes.

Come and join the fun.