The down-side to being on a low chemical diet is that a few important foods may not be as easy to get or be in short supply. The up-side is that you eat your own favourite shorter-than-average list of foods. Changes may mean you test some low risk useful foods you may not have been eating, just because they are available. I will include some easy recipes you may like.
Make a check-list for groceries. Here we will consider main energy and protein needs.

What is your list of staple foods as your main energy source? You can probably tolerate rice, potatoes, pasta (do you need gluten-free?), and tolerated bread. Do write a separate list for foods you may only be able to get when you go to a big shopping centre, such as the low FODMAPs bread or the pure sour dough bread. This might be a time you test wheat as plain water-cracker bits over days. If you do not have eczema you can enjoy creamy oatmeal porridge with tolerated milk. Look in your cupboards for foods you can use up such as sago (tapioca). Remember to soak it overnight so it cooks more quickly. Add some to thin soups, or cook sago plum pudding (recipe here<\/a>). Other foods to test include different varieties of sweet potato.

Your shopping list also needs to list your favourite proteins. Have you checked you can obtain fresh meats, chicken and fish, just enough so you don\u2019t have to hold them in the freezer for more than a month. And if you have not tested them yet, do test canned fish. At present the supply is low so you know fish is not aged by being held long in the shop! As well remember to use nuts (except almonds!), and peanut paste is a useful protein. You could even treat yourself to pure cashew paste \u2013 a wonderful taste when you are not buying luxury foods you would be having if you were not on a low chemical diet, such as chocolate or wine.

Use plain canned beans as a useful protein to have supplies of. You can make tasty potato, pumpkin and lentil patties using 3 cups of cooked mashed potato with two cups cooked mashed pumpkin and one 400gm can drained lentils. Sprinkle tolerated flour on top of the mixture and on your hands to take spoonfulls out and pat all over before placing in a hot frypan to fry off on both sides. Use a mixture of oil and butter (where tolerated) to minimise overheating the great taste of butter, but not browning too much. You can have your oven on to keep some hot while cooking others.

Use this time to carefully challenge low risk foods such as canned two-fruits or guava nectar. You can check out Tolerating Troublesome Foods for tricks for testing so you maximise the likelihood of tolerance. It has several useful recipes for important foods on this diet. Remember it is available on AmazonKindle too https:\/\/www.amazon.com.au\/Tolerating-Troublesome-Foods-Investigating-intolerance-ebook\/dp\/B00I7DS87O

Everyone is different in what they tolerate. Try foods you like and you may surprise yourself! I will provide further hints on managing at this time in another post. <\/p>\n","protected":false},"excerpt":{"rendered":"

The down-side to being on a low chemical diet is that a few important foods may not be as easy to get or be in short supply. The up-side is that you eat your own favourite shorter-than-average list of foods. Changes may mean you test some low risk useful foods you may not have been […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[20,4208],"tags":[],"class_list":{"0":"post-2918","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-food-intolerance","7":"category-managing-your-diet-during-covid-19","8":"entry"},"acf":[],"_links":{"self":[{"href":"https:\/\/foodintolerancepro.com\/wp-json\/wp\/v2\/posts\/2918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodintolerancepro.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodintolerancepro.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodintolerancepro.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodintolerancepro.com\/wp-json\/wp\/v2\/comments?post=2918"}],"version-history":[{"count":1,"href":"https:\/\/foodintolerancepro.com\/wp-json\/wp\/v2\/posts\/2918\/revisions"}],"predecessor-version":[{"id":2919,"href":"https:\/\/foodintolerancepro.com\/wp-json\/wp\/v2\/posts\/2918\/revisions\/2919"}],"wp:attachment":[{"href":"https:\/\/foodintolerancepro.com\/wp-json\/wp\/v2\/media?parent=2918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodintolerancepro.com\/wp-json\/wp\/v2\/categories?post=2918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodintolerancepro.com\/wp-json\/wp\/v2\/tags?post=2918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}