Cooking and meal prepping have been HUGE game changers for me. I did quite a bit of health testing to see what works or does not work well for me. This helped tremendously and thankfully I have no food allergies, but it does limit some of my food choice options. And when I eat out, I don’t know the exact details of what is going in the food.
Allow me to remind everyone that I am not giving medical advice, but just sharing my journey that has allowed me to move toward better health.
I found that many nightshades bother me. These include potatoes, paprika and all peppers. Paprika is probably the worst offender but is used in so many recipes! So to better monitor the ingredients and the quality of products, I started cooking more. And unless restaurants become more slanted toward AIP or paleo, then choosing to cook at home is a must.
At first, I made the same recipes all of the time, but my nutritionist pointed out that I had appropriate cookbooks and why not actually try those recipes lol. My fear is always – what if the recipe is gross? 😧 the horror! So I decided to try only one new recipe at a time for any given meal (as I eat basically the same thing throughout weekdays). That way, I could try different options without feeling like I’m constantly throwing money away on meals that I don’t like.
And what is even more important to me is that I control the quality of what I’m eating. So I control sodium content which is crucial when trying to be healthier. Have you actually looked at the sodium levels at some places?? There’s one restaurant which I won’t name in which none of the meals has a sodium level less than 1000 mg with some ranging up to 3000 mg. That’s INSANE! Managing carbs is high priority for me so I can better monitor this as well by cooking at home.
I highly recommend taking the time to meal prep and cook more at home. It’s better for everyone in the long run. See you next week!