I’m a fan of almonds.
Raw, roasted, slivered. Drenched in chocolate. Chopped up and served atop a bowl of plain wholemilk yogurt with a drizzle of honey. Whizzed up into homemade almond milk. Or maybe ground up, mixed with butter, and used as a pastry crust. Oooh, and I almost forgot to mention almond butter.
Almonds and I? We go way back.
So what made me decide ‘I’m not eating almonds anymore’?
It’s not because I’ve uncovered some secret evil thing about almonds. And it’s not to say you should stop eating them.
It’s because as much as my taste buds like them, my body doesn’t.
See almonds are among a number of foods that I tested reactive to when I got screened for food sensitivities recently. I also tested reactive to salicylic acid, a compound naturally found in almonds and many other foods (and the active ingredient in aspirin, which ironically is an anti-inflammatory for most people).
So although they are the go-to healthy nut praised for their calcium, vitamin E, fiber, protein, and monounsaturated fats, they are unfortunately a source of inflammation to my body.
I had actually guessed they might be a problem food ‘cause when I’d eat too many, I would get a canker sore or two in my mouth. But then again, I also suspected chocolate, which thankfully is not a culprit. And peanuts. And corn. And lemon. And eggs. All of which are in fact NOT reactive for me. Praise the food gods!
You see, it’s really hard to figure out what foods your body reacts to because the side effects of food sensitivities can be delayed up to 4 days after eating them (and actually, some food sensitivity researchers say it can be as much as 2 weeks!). So that handful of almonds I had on Monday could be the source of the canker sore that popped up on Thursday.
It feels really comforting to have answers, and I’m not gonna lie, a little disappointing to have to cut out certain foods. But having worked with dozens of clients with symptoms that are far more severe than mine and seeing them overcome seemingly insurmountable health problems (we’re talking avoiding GI surgery, getting off migraine meds completely, having 20+ years of joint pain disappear in 6 days), I know this works and I’m willing to make the small sacrifice of changing what I eat.
In the next few weeks, I’ll be taking the plunge, practicing what I preach, and making sweeping dietary changes to quell inflammation in my body. I guess you can say I’ve been talked into it by my clients’ own success stories and compelled to do this out of utter curiosity.
Nothing is more powerful than helping people heal through food alone and I’m excited to start my own journey!
I’ll be keeping you posted on my progress via email (be sure you’re on my email list by signing up below!), sharing what I eat and how I prepare it. Just like I have clients check in with me regularly, I’ll be checking in with you. Knowing that I have to be accountable to all of you will keep me motivated.
I also plan to post pictures of my culinary creations (or shall I say experiments) on my facebook page. If you’re not already a fan on facebook, you’ll want to “like” my page now.
If you’d like to cheer me on, tell me in the comments section below.
Until next week,