THE DAILY CUPPA WALKABOUT COLLECTION #8
One Reason You Must Be Cautious When Trying New Foods
This Daily Cuppa Walkabout shares 150-word stories about food traditions from around the world and a discussion of food allergies.
Anyone can be allergic to any plant or food and develop that allergy at any time of life.
We’re walking about searching for ways to be healthier by cooking at home, growing and using herbs and plants, and learning traditions from around the world. As we explore options, we’re trying to avoid the trap of thinking there is one healthy diet that is suitable for ALL.
I’ve been there. I used to eat only veggies, fruit, seeds, and nuts. I thought I was combining food properly to get complete proteins and sufficient nutrients. It especially pleased me I could grow most of my food.
When preparing meals for others, I’d make a veggie version and a meat version. No problem. Cheese and milk? No problem, leave them out of my meal. However, I’d been sick since childhood and didn’t realize I was helping to keep myself sick. Doctors warned me. But how could plants be wrong?
Plants aren’t wrong. But some can cause serious issues for some people. There are many reasons for this, but let's look at allergies. When we think of food allergies, we think of peanuts and that it’s an epidemic — at least in the US.
“Journal of Allergy and Clinical Immunology” notes that the “epidemic” of peanut allergies only applies to the U.S. In France, the rate of peanut allergy is somewhere between .3 percent and .75 percent; Denmark is lower at .2 to .4 percent; and in Israel, the rate of peanut allergy is around .04 percent. Source.
I’m not allergic to peanuts. But I am seriously allergic to almonds, Brazil nuts, and filberts. This leaves me out of the picture for many recipes that are very healthy for most people. It also means I can’t eat most baked goods, some restaurant food, which is fine as I also don’t eat sugar.
The last time I ate almonds, I was in and out of consciousness for three days. My doctor guided my care while flying over the Atlantic Ocean on his way to Europe. He’s way good looking too! Oops. Now, I’m to carry an Epi-pen ($650.00), a bottle of prednisone, special allergy tablets, and a note prescribing care en route to the hospital.
I just cook my own food.
I'm allergic to other plants, but guess what? I’m not allergic to poison ivy, so I’m the one to clear it out for others when camping or walking in the woods.
Anyone can be allergic to any plant or food. I’m a huge fan of bilberry and attribute it to my excellent night vision and not needing reading glasses. I’d never known of anyone having an adverse reaction, so I freely shared my secret when asked how my vision was so good.
A friend purchased some bilberry pills and developed a rash. A rather bad one. She didn’t know if it was the bilberry or a filler, but it was best she gave up on bilberries just to be safe.
Like many others, I’m allergic to shellfish. I discovered this as a young adult after eating the most wonderful turkey stuffing one thanksgiving at a friend's home.
I dropped to the floor and woke up in the hospital covered with welts. You must try oyster stuffing sometime. It was delicious.
If you're not allergic to shrimp. Our featured long-form story is about fun and easy cucumber appetizers with a big fat shrimp on top. You guessed it — I can’t eat shrimp.
Try new foods with caution. I’ve always recommended, with herbs, that it's best to try one at a time. It’s slower than all get out, but this approach not only lets you find out if you’re allergic but also how you benefit from the plant.
Enjoy this issue of The Daily Walkabout.
Your Daily Walkabout Guides
Saturday:
Jane Frost (Jane Grows Garden Rooms) leads us into the world of Australian Bush Tucker with bites — tasty bits about native plants and their uses.
Sunday:
James Beaufait presents a lush Hawaiian feast of traditions, food growing, delicious herbal treats, and sumptuous recipes as he brings us to the islands.
Monday:
Kris Bedenian celebrates Northern hemisphere home cooking as she blends her skills in traditional food preparation techniques with modern healthy adaptations.
Tuesday:
JM Heatherly shares his love of herbs and herbal lore as he indexes herbs and their uses to lead the younger generation into the magical world of plants.
Wednesday:
Nancy Blackman brings the ancient wisdom of Traditional Chinese Medicine with a warm Korean flair for using herbs and spices in the home kitchen.
Thursday:
Julie Gaeta combines her expertise as a Health Coach and traditional Mexican cuisine chef with a healthy twist to share recipes for smoothies, teas, and much more.
Friday Surprise:
Juana Flor gives us a unique way to make a veggie or nacho dip. This is a great idea for those who can’t have dairy.
Our Fellow Travelers
Home baking
For those able to eat flour and sugar, home-baked treats are much healthier than those in the store loaded with mystery ingredients.
Jennifer Dunne
I. Trudie Palmer
A bit of fruit, tofu, and homegrown mushrooms.
CARMEN F MICSA
Juana Flor
Kim Zuch
Long-Form Feature Story
Simple food can be made into something elegant by spending time on the presentation. In this story, pockett dessert talks about getting together to build cucumber towers. These elegant hors d’oeuvres could be turned into a meal.
I hope you found some ideas for adding the food traditions of others and new foods to your healthy eating plan.
One way to begin a healthier food journey is by cooking at home. Start with simple things. Try everything that looks yummy to you. Learn from food traditions from around the world and remember we are unique and our bodies react in ways to express that.
Try new ways of eating. Explore but be cautious when trying new foods, especially if you have allergies.
Join The Adventure
Join us on our trip to explore traditions around the world. What inspires you to prepare your meals? Do you have a special meal that has been passed down in your family?
Come along with us on our walkabout.
Submit your recipes, herb, gardening, and plant lore for our gathering of all stories tagged ‘walkabout.’ Link your long-form stories tagged ‘walkabout’ for our collection.
The information presented in the articles in our Walkabout series is for entertainment and educational purposes only. Each writer writes from their own experience and/or research, as such, their content is shared in good faith for informational use only.
Nutrient-dense whole food from plants — from grapefruit, asparagus, spinach, turmeric to blueberries — can be a problem if you’re eating processed foods and taking prescription medications. It may take your body a while to get used to any diet changes. Always consult with your physician or a qualified health care provider before making any lifestyle or dietary changes.
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