Currently, I’m on a cow’s milk-free, tomato-free, corn-free, sugar-free, alcohol-free diet. This is an anti-inflammatory diet that an integrative doctor put me on about six months ago. It is very San Franciscan to have a restricted diet. Many times I’ll go to a restaurant and not only will there be vegan options on the menu but, I’ll inevitably overhear someone requesting something on the side that is a likely culprit in food allergies.
Two of my colleagues, at work, have recently been on similar restrictive diets per doctor’s orders. Over the holidays, I brought in dairy-free, processed sugar-free, gluten-free gingerbread cookies to share with them. All this special diet-ness has helped broaden my burgeoning cooking repertoire and has led me to some great websites and resources:
CUESA
Becoming Health - Marnie Northrup recently came to work to talk about healthy eating
Eatwell Farms - I'm a CSA member of this local farm
World's Healthiest Foods
More to come.
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