The moment I was told that I had food allergies my whole world turned upside down. What was I going to eat if I couldn’t have wheat, gluten, dairy, and eggs?! The other allergies that popped up seemed minor in comparison simply because my diet revolved so much around bread, cheese and eggs. I was also told that gluten and casein (a dairy ingredient) were often hidden ingredients in many food items. How was I ever going to figure out what I could and couldn’t eat? It seemed very overwhelming especially because I was suffering from adrenal fatigue and easily tired out.
What I didn’t know at the time was that this was going to be one of those “blessing in disguise” moments. Having food allergies taught me to question what was in my food. It made me realize all the crazy ingredients that are used in store bought foods. And, in trying to figure out what those crazy ingredients were it taught me how unhealthy and unnecessary they were for our diets. (Previously, I was one of those naive people who had blind faith that if the authorities approved the food for sale then it must be good for us to eat). It taught me that whole foods are best. And, because of all of this, and, because I love yummy food, it forced me to learn to cook …to really cook. And by that I mean I can look at a recipe and be able to know if and what I can substitute to make it work. And I can now cook like my Mom where I can throw in a little of this and a little of that without completely following a recipe.
So, in retrospect, I am grateful for my food allergies. They set me on a path to better eating. I now know what I am putting into my body and I have to say that I have a much bigger variety of foods that I enjoy, too. They have prompted me to branch out and try more things that I might not have before.