I am always writing about the best foods to eat to make your
body feel healthy and full of energy, but how about the foods
to avoid? What if you suffer from IBS, a hiatal hernia, gout,
rheumatoid arthritis, high triglycerides, or gluten intolerance,
do you know what to illuminate from your diet? Let me break
it down for you.
If you suffer from IBS, avoiding these foods will help calm
down your symptoms:
PROCESSED FOODS, BACON, SALAMI, PEPPERONI, AND
CANNED SOUPS. AVOID SODA, CORN, FATTY FOODS, PIZZA,
FRIED FOODS, BEANS, SOME CRUCEFEROUS FOODS, GLUTEN
RICH FOODS, SPICY FOODS, MILK AND ARTIFICIAL
SWEETNERS.
If you suffer from a hiatal hernia, avoid these foods:
• CARBONATED DRINKS • LEMONS, ORANGES, GRAPFRUIT •
SPICEY FOODS • FATTHY FOODS • CAFFINE • CHOCOLATE •
MINT • HIGH SODIUM FOODS • REFINED CARBS • RED MEAT •
TOMATOES (TOMATO SAUCE, CHILI) • EGGPLANT • WHITE
POTATOES.
If you have gout, these foods can cause your uric acid levels to
rise and your joint or joints to flare:
ORGAN MEATS – TO ME THEY ARE GROSS ANYWAY, BUT
THEY INCLUDE SWEET BREADS, LIVER MEAT AND KIDNEYS,
DELI MEATS – SALAMI, PEPPERONI, CURED HAMS AND
SAUSAGE, LOBSTER, HADDOCK, CANNED TUNA, SHRIMP AND
SCALLOPS, SUNFLOWER SEEDS AND POPPY SEEDS HAVE
PURINES, SOYBEANS, ALCOHOL – ESPECIALLY BEER, LAMB,
RED MEAT AND PORK, MUSHROOMS ARE A SUPERFOOD TO
ME, BUT PLAY AN EVIL ROLE TO A GOUT SUFFERER, MUFFINS
AND CAKES CONTAIN BAKERS YEAST, AND PROCESSED
FOODS.
If you suffer from RA, these foods may be triggers:
RED MEAT, SUGARS, WHITE RICE, PASTA, BREAD, GLUTEN,
MARGERINE, VEGGIE OILS, FRIED FOODS, PROCESSED FOODS,
FOOD HIGH IN SALT (CANNED SOUPS, FROZEN DINNERS),
PIZZA (THE CHEESE AND CRUST CAN BE HIGH IN SALT AND
HAVE GLUTEN), SODA, AND FRUIT JUICES.
If your triglycerides are high (comes from the foods we eat),
avoid these foods:
PASTA, POTATOES, CEREALS, BAKED BEANS, BAKED GOODS,
MARGARINE OR TOO MUCH BUTTER, ALCOHOL, COCONUT
OIL, WHITE RICE AND GO LOW ON STARCHY VEGETABLES
(CORN AND PEAS).
If you are gluten intolerant, you may not know all the foods
gluten hides in:
BREAD, BAGELS, PASTA, CEREAL, CRACKERS, BEER SPELT,
BAKED GOODS, GRAVY, PANCAKES, WAFFLES, CANNED
SOUPS, HARD LEMONADE, GRANOLA, CROUTONS, MUSTARD,
MARINADES, SALAD DRESSINGS, MALT AND DISTILLED
VINEGAR, PICKLES IN MALT VINEGAR, BEEF JERKY, CHEESE
CAKE FILLING, SOY SAUCE, CANDY BARS, VEGGIE BURGERS,
RYE, BARELY, LICORICE, SOME WINE COOLERS, POTATO CHIPS
WITH SEASONINGS, PROCESSED MEATS AND VEGAN DELI
MEATS.
This is where you say……what is left to eat? Vegetables,
fruits, chicken, fish, eggs, turkey, all kinds of whole foods! If
you do suffer from any of these things, the pain is not worth
eating the trigger foods. Feel good going into the spring and
warmer weather and be healthy.
CRISPY BALSAMIC CHICKEN THIGHS:
1/4 c. plus 3 tbsp. extra-virgin olive oil, divided
1 tbsp. balsamic vinegar
1 tbsp. fresh thyme leaves
1 tbsp. freshly chopped rosemary
Kosher salt
Freshly ground black pepper
4 bone-in chicken thighs
10 whole peeled garlic cloves, ends trimmed
1 lb. brussel sprouts, ends trimmed and halved or quartered,
if large
2 tbsp. freshly grated Parmesan, for serving
DIRECTIONS
1. Preheat oven to 425°. In a large bowl, whisk together 1/4
cup oil, balsamic, thyme, and rosemary and season
generously with salt and pepper. Add chicken thighs and
toss to coat.
2. Heat a large oven-safe skillet over medium-high heat.
Add 1 tablespoon oil and sear chicken thighs skin-side
down until crispy, 2 to 4 minutes per side. Transfer
chicken to a plate. Wipe out skillet, if desired.
3. To skillet add remaining 2 tablespoons oil. Add whole
garlic cloves and brussels sprouts and season with salt
and pepper. Cook over medium heat until fragrant and
deeply golden, about 10 minutes.
4. Return chicken to skillet and nestle in brussels sprouts.
Bake until chicken is cooked through and brussels sprouts
are tender, 15 minute