Quickdraw
Assistant Cook
Sorry this is a long story, but I’m hoping some find inspiration to share and an understanding of my enthusiasm.
A few years ago, my psoriasis got so bad that I was ready to try drugs. My doctor/naturopath suggested I first try not eating wheat. I thought to myself "If I’m going to eat “right, it will taste great, and I need to learn how to cook well." While pondering how to do that, I started ordering paleo meal kits from SunBasket.com. I also checked the organic box. Pre-measured ingredients and well-written instructions made learning to cook with fresh ingredients easy. Before a year passed, my psoriasis settled down, I dropped the meal kit subscription, and my scratch cooking became more adventurous.
Months later I found, upon the tale of a family member, and some testing, that I can eat organic wheat without flair-ups. That bodes well for the theory that pesticides used on wheat get trapped in gluten cells and are not released until they get in our gut. Maybe I’m intolerant to chemicals rather than gluten.
Now I make just about everything from scratch, use almost 100% fresh organic produce, grass-fed, non-GMO proteins, and moderate amounts of organic wheat, except for the rare occasion that a culinary endeavor screams for something conventional. My psoriasis cleared up and I feel much better in general. I’m finally learning to cook well and I’m getting my palette and nose trained.
One weird thing has happened. Now, I almost gag at the smell of frozen dinner and processed foods just taste “wrong”. I’m not sad about that!
A few years ago, my psoriasis got so bad that I was ready to try drugs. My doctor/naturopath suggested I first try not eating wheat. I thought to myself "If I’m going to eat “right, it will taste great, and I need to learn how to cook well." While pondering how to do that, I started ordering paleo meal kits from SunBasket.com. I also checked the organic box. Pre-measured ingredients and well-written instructions made learning to cook with fresh ingredients easy. Before a year passed, my psoriasis settled down, I dropped the meal kit subscription, and my scratch cooking became more adventurous.
Months later I found, upon the tale of a family member, and some testing, that I can eat organic wheat without flair-ups. That bodes well for the theory that pesticides used on wheat get trapped in gluten cells and are not released until they get in our gut. Maybe I’m intolerant to chemicals rather than gluten.
Now I make just about everything from scratch, use almost 100% fresh organic produce, grass-fed, non-GMO proteins, and moderate amounts of organic wheat, except for the rare occasion that a culinary endeavor screams for something conventional. My psoriasis cleared up and I feel much better in general. I’m finally learning to cook well and I’m getting my palette and nose trained.
One weird thing has happened. Now, I almost gag at the smell of frozen dinner and processed foods just taste “wrong”. I’m not sad about that!