What ‘CAN’ I Eat?
When making our way through the world of allergies, it’s critical we ask ourselves, “what can we eat?” We get so caught up in wondering what we need to avoid and thinking about what we can’t have that we often forget there is still a lot of food out there we can eat. Oftentimes, when talking to people about Ry’s allergies, they eventually ask me, “well, what can he have?” because it sounds like he can’t eat anything (some days it really does feel like he can’t eat anything, I won’t lie). We need to ask ourselves this question. It makes the idea of having allergies a little less overwhelming.
There is so much food out there and so many resources to help us learn about alternatives. For example, if you don’t eat dairy, it seems like soy is the next, and obvious, choice. But there’s a lot more to choose from than just soy (which is also on the rise as one of the top allergens); there’s coconut milk, almond milk, hemp milk, rice milk and goat’s milk. There’s also so many gluten-free flours out there, including teff, sorghum, brown and white rice, amaranth, millet, coconut, soy, and buckwheat, among others.
It does take time and a lot of research to learn about all of these different options, but some of them we are already aware of without realizing it. There are meals we already make that may need no substitutions or very little, such as making a whole roasted chicken with olive oil and herbs. When we focus on what we can’t have, verses what we can eat, it’s a lot easier to get overwhelmed. It’s pretty much the old glass half-empty or half-full outlook on life- when we focus on the negative that is just going to make it worse!