Are You Being Held Hostage by Food Sensitivities, Intolerances, or Allergies?

If you can answer yes to this question, you are not alone. According to, there are 32 million Americans who have food allergies. That’s a staggering amount of people just in America alone.

Why I Started This Website

I started this website to explore ways to cook delicious meals for people who suffer from food sensitivities, intolerances, and allergies. Anyone who has been living with food issues knows how hard it is to find alternative food that actually tastes good. My message for you is there is hope.

I tailor delicious recipes to my family’s food allergies. I hope you might find some recipes that fit with your sensitivities, intolerances, or allergies, too. I search the market for delicious products and ingredients that can replace traditional favorites. I research different food sensitivities, intolerances, and allergies and their symptoms.

My History With Food

My family has a wide variety of food allergies. The most common ones in our family are dairy and gluten. One family member has a severe Brazil nut allergy, and others have an allergy to the Nightshade family (white potatoes, eggplant, chili peppers, tomatoes), eggs, carrots, garlic, thyme, sage, salmon, chicken…and more.

What I have learned from being a lifelong survivor of food allergies is that they have increased in severity as the years go by. I started out with dairy and gluten, which went undiagnosed for decades. Eventually, I became allergic to an increasing group of foods. I didn’t fit into any “diet” category. The gluten-free diet has dairy. The Dairy-free diet had other allergens. I couldn’t be a vegetarian because of my allergy to beans. The vegan diet didn’t work because of my allergy to half of the foods on that diet. As my allergies continue to increase, my food choices decreased. It’s been a nightmare trying to find foods and recipes I could eat.

Eating out became impossible. I always had to ask the cook about the menu to find out the ingredients in each dish. It was exhausting for me and my friends. “Cheating” by eating trigger foods or taking pills to address the symptoms wasn’t the solution.

Why Am I Always Sick?

Eating foods that aren’t compatible with our bodies lowers our immunity. Our immunity lives in a healthy gut. I was sick my entire childhood. Between rashes and recurrent tonsillitis, doctors prescribed penicillin regularly until I was an adult. That progressed to migraines and then to recurrent strep throat. Recurrent shingles began in my late teens. Doctors prescribed a lot of pain relievers and medication for shingles, but no one ever determined the root cause.

Not once was I checked for food sensitivities, intolerances, or allergies. My first clue that food was making me sick occurred when I was working a demanding corporate job. I was skipping a lot of meals and realized I was feeling better. The inflammation, bloating, gut pain, and gas stopped.

The next revealing clue was many years later in a different career. A client who shared her story about how she almost died from Celiac’s before someone diagnosed her. My symptoms matched hers, so I assumed I had Celiac’s Disease, ate a Celiac diet, and within a month I lost 20 pounds and my inflammation significantly reduced.

I stopped dairy when my ears became infected and I almost lost my hearing. My knees inflamed when I ate white potatoes, tomatoes, and chili peppers.

And throughout these slow revelations, I kept having shingles attacks. Through years of medical testing, no one tested me for food sensitivities, intolerances, or allergies.

Sound familiar?

Living With Isolation and Depression

All who can relate to my story know how socially isolating it is to have food allergies, sensitivities, or intolerances. I know people who eat what others eat and then continuously suffer in private. Or you have a family gathering and make foods you can eat, and everyone complains because they are eating foods they think are sub-standard.

Fortunately, we are living in a world that is slowly accepting that food allergies, sensitivities, and intolerances are real. The marketplace is finally making prepared foods that are decent replacements to foods we can longer eat. They cost a great deal more than the mainstream ingredients, but at least there are more options to choose from. For example, the mayonnaise we need to buy that is dairy, egg, vanilla, and soy free and costs over $9 a jar! We no longer waste any food in our house!

When I first realized how many favorite foods and dishes I had to give up, I actually grieved. We live in a culture who loves food and we gather around food with friends and family. When my daughter moved in with me, I combined the foods we could eat and decided we would keep trying different ways to combine ingredients until we found delicious alternatives.

Loving Food Again

I love good food. I love watching cooking shows and experimenting with cooking. There will be some dishes I’m going to have to abandon, but with some creativity and testing, I am determined to create food that can rival my favorite recipes.

I miss my favorite Indian restaurant, for example, but I can no longer eat dairy, hot peppers, cheese, tomatoes, garlic, etc. But I have made a curry dish that is delicious without the allergens.

People living with allergies are not the mainstream yet, but with the growing numbers of us out there, some day there may be restaurants and products that are available for the growing food allergies, sensitivities, and intolerances out there.

Bottom line, don’t eat foods you know make you feel bad or make your body react. When you eliminate those foods out of your diet, your body, mind, and spirit can heal.

There is a light at the end of the tunnel. If you can relate to any of this, or suspect you have food allergies, intolerances, or sensitivities, I invite you to join me on this journey as I learn how to live a healthy life while still enjoying great-tasting food.

Published by The Food Allergy Detective

I have a strong background in the health care industry with over 20 years in underwriting health insurance products, health insurance financial analysis; 16 years in operating a therapeutic massage and energy work business. I have recently earned my certification in case studies. This form of copywriting and other copywriting programs led me to create this website. I have been living with food allergies, sensitivities, and intolerances since birth and the list of foods I can no longer eat just keeps growing longer. My family also struggles with similar food issues. With all the research and recipes I'm developing to address our unique allergies, I decided to share this journey with you. Whether you also have food allergies, sensitivities, or intolerances, I hope that the information and recipes I'm providing here will help you or someone you know. I welcome you and am grateful that you visited. Please leave comments and feedback. I'm learning to build this website, so bear with me. It's all a big adventure in learning and I love the challenge! Bon appétit and good luck on your journey!

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