Navigating a Gluten, Dairy, Soy, and Nut-Free Life: My Personal Journey and Tips

Navigating life with food allergies and intolerances has been quite the journey—one filled with challenges, adjustments, and a lot of learning. If you’re new to a gluten, dairy, soy, and nut-free lifestyle, I hope my story resonates with you and offers some guidance along the way.

My Story: From Minor Reactions to Major Adjustments

Growing up, allergies and intolerances were part of my life, but they were manageable—just a minor inconvenience that popped up now and then. My parents, both medical experts, always knew how to handle my reactions, so it never felt like a big deal. But as I got older, things began to change.

It all started around my teen years when I was about 13. I remember the first time I realized that milk just wasn’t agreeing with me anymore. I’d drink it and feel gassy, bloated, and just generally uncomfortable. It didn’t take long for me to connect the dots, and with some help from my parents, I decided to cut out milk and other dairy products. As someone who took sports seriously, it was important to me to feel my best physically, so removing dairy from my diet was a no-brainer. Plus, I already hated the texture of certain dairy-heavy foods like yogurt and cheesecake, so ot was pretty easy for me!

Fast forward to college, and things got even more complicated. I had turned to soy milk as a replacement, thinking I’d found my solution, only to discover that soy was causing my mouth to tingle and itch. Goodbye, soy. This was a tough pill to swallow, especially since soy was in so many of my favorite foods, and giving up Chinese takeout would be heartbreaking, although I have now found a spot in my neighborhood that helps me navigate that presently. Around the same time, nuts—once my go-to snack—had to go too, which felt like another blow as they were an easy snack that helped me stay healthy as a gym regular.

And then came the summer of 2015, the summer I became what I now jokingly refer to as “bubble girl.” I was living my best life, eating seafood like there was no tomorrow, when suddenly, my body decided it wasn’t having it. Hives. Digestive issues. It was a mess. After one too many allergic reactions, I finally saw a specialist and found out I was allergic to practically everything I loved—soy, nuts, shellfish, pineapples, you name it. It felt like my world had turned upside down.

Adjusting to these changes was rough. I had to eliminate so many foods I once enjoyed, and eating out became a game of 20 questions. I avoided fast food as much as possible, especially as I got older and realized that fresh food wasn’t exactly what you’d expect from those places. Then in 2019, my body added gluten to the list of no-go foods. My mom suggested cutting it out, which helped, but my stomach issues persisted.

In 2020, I was diagnosed with h. pylori, and after three courses of medication, I was cleared of the infection, but the discomfort didn’t stop. I was eventually labeled with IBS, and I’m still figuring out what I can and can’t eat as I navigate this phase of my life. There’s also a chronic illness I’m dealing with, but that’s something I’m not quite ready to share publicly.

The Struggles: Losing Foods I Loved and Rebuilding My Social Life

One of the hardest parts of this journey has been saying goodbye to foods that once brought me so much joy. As a foodie, it’s tough to have so many restrictions. My social life took a hit too—I had to find friends who understood that my dietary needs weren’t just preferences but necessities. The risks of cross-contamination and mishandling of food when eating out are real, and that’s why I’ve taken to cooking most of my meals at home. It’s time-consuming, but the peace of mind it brings is worth it.

Finding Joy in the Kitchen: My Go-To Recipes

Despite the challenges, I’ve found new joys in cooking. One of my absolute favorite recipes is for gluten, dairy, soy, and nut-free chocolate chip cookies. I honestly don’t know what I’d do without them! Baking and cooking have become therapeutic for me, and I’m constantly experimenting with new recipes that fit my dietary needs. I’ll be sharing these recipes on the blog soon, so keep an eye out!

Balancing Nutrition and Flavor

As I’ve grown into this self-taught chef role, I’ve made it a point to learn about the flavors that are essential to my cooking, drawing from my cultural background and ongoing education. I’m reading more about nutrition, herbs, and gardening to ensure that what I cook isn’t just safe for me to eat but also nourishing and delicious.

This journey is about more than just avoiding certain foods; it’s about rediscovering the joy of eating and cooking in a way that makes me feel good.

Advice for Those Just Starting Out: Embrace the Change

For anyone just beginning a gluten, dairy, soy, and nut-free diet, my advice is simple: embrace it. Accept that this is your new normal and don’t let the fear of missing out get to you. There will be people who don’t get it, who say things like, “I don’t know how you do it,” but trust me, you’ll find your way.

Here are a few practical tips to help you get started:

• Gluten Substitutes: There are plenty of gluten-free alternatives out there for bread, pasta, and desserts. It might take some trial and error, but you’ll find what works for you.
• Watch for Soy: Soy can be sneaky, showing up in places you wouldn’t expect. Always check labels, and if you’re unsure, Google it or use an app.
• Meal Prep: Cooking at home is one of the best ways to control what goes into your food and avoid cross-contamination. Meal prepping can be a lifesaver, especially on busy days.

This is just the beginning of the journey, and I’m excited to share more with you on this blog. Together, we can navigate these dietary restrictions and still find joy in food and cooking.