1. 27
  1. 11

    Very sorry to hear this. Another way to tackle this is instead of starting with American cuisine, loaded with what you can’t eat, instead start with cuisine rich in dishes you can eat and go from there. This often works for vegetarians starting out.

    Temple food or Jain cuisine might be good starting points https://en.m.wikipedia.org/wiki/Korean_temple_cuisine

    At the other end, possibly low gi diets where you’re mostly eating meat might be an option.

    Good luck!

    1. 10

      “maybe IBS maybe who knows” gang reporting in. I feel you, I’m in the same shit (pun intended). The article is nice but, as any good software engineer, I feel you’re overcomplicating the matter.

      Recipes in the way you treat them are a modern invention, even when they are traditionalized. Recipes make up for lack of food knowledge in the industrialized world. They are the “no-code” revolution of food. They work until they don’t work anymore, like in your case.

      My suggestion is to throw them out of the window and learn real cooking. Cooking is a system, with rules, principles and sinergies. It’s not just about flavor but it’s about logistics, availability and health. Recipes are prepackaged solutions but they don’t hold any ultimate truth: make your own recipes, learn to design and compose meals according to foundational rules. Go back to the “barebone” cooking to achieve the flexibility recipes cannot give you. Substitutes will appear, because many of them are contextual and probably now you’re limiting yourself to absolute substitutes (like assafetida for garlic or soy cream for normal cream). I hope this will help you explore food from a different perspective and find your okay spot.

      1. 1

        So, I completely agree.

        Regarding cooking as a system, what do you recommend as reading material? I mean, I’ve had trouble finding books that start from nothing and build up from nothing. What’s a good starting point?

        (Is there like a SICP for cooking, or similar?)

        1. 2

          Depending on your cooking skills you might want to look at something like molecular gastronomy and the chemistry behind cooking or at least outside of regular recipe books. I’m a decent chef myself and usually have no trouble coming up with my own recipes based on what’s on sale, in season, in the fridge or found hiding in the back of the cupboard, and all that comes down to hard earned experience, especially flavor pairing.

          Understanding the processes taking place in the kitchen (or at least having in idea of what is going on) is something I find can help me to make my cooking better, more interesting or simpler. Things like understanding how an emulsion works (good when making a dressing or mayonnaise), using acid and base (e.g. vinegar/lemon juice and baking soda/powder) to make vegetables have more or less bite (adding a dash of vinegar when boiling potatoes makes them never disintegrate/become soggy), the relationships between temperature, surface area oil and salt e.g. for all of those nice Maillard reactions.

          I’m blessed with having no food allergies, but I imagine that something like consistency and mouth feel can be hard to handle when having a much restrained choice of ingredients. Martin Lersch has a blog at https://khymos.org/ and has a free book, Texture, which has a collection of recipes using different hydrocolloids, i.e. substances that gels in contact with water which can be used to thicken, gel, foam, emulsify etc.: https://khymos.org/recipe-collection/

          I see that he’s recently restarted his blog, definitely worth a read with lots of interesting observations and recipes. Check out Maximizing Food Flavor by Speeding Up the Maillard Reaction or Ten tips for practical molecular gastronomy.

          I can’t really recommend any paper books, all of my reading has been online (with the sole exception being Cooking for Geeks by Jeff Potter, bought at FOSDEM with their usual O’Reilly discount), but for something gawk-worthy (and expensive) have a look at Modernist Cuisine by Nathan Myhrvold.

          Hope this helps!

      2. 5

        I can’t promise it’ll work, but I’ve gotten good results from the newspaper Python module when it comes to filtering down to a page’s real content. Good luck. This is a neat solution, wish I had thought of it when working out how to handle diet changes that come from being prone to kidney stones.

        1. 1

          I’m going to try this module, thanks for the heads up!

        2. 4

          That sounds really tough, I’m sorry. I’m glad that you’ve been able to make progress over lockdown and best of luck finding a new diet that works for you.

          Re: noise from other page elements

          Perhaps selecting/copying the ingredients list and having the script work on your clipboard contents would be a good UX for you? Maybe select, copy and hit a keybind to have your window manager start the script and put the answer in a notification bubble or window?

          1. 2

            This is a good idea if I’m looking to spot-check an individual recipe, but I do want an automated solution because ideally I’d like to spider recipe blogs and automatically download the ones that I know will work for me.

            1. 1

              Then perhaps looking for an element or run of text with a high proportion of ingredient names would work?

          2. 3

            Crikey, I have every sympathy for you. This seems like a great idea, would you consider opening up the source of your little program for other sufferers? I understand if you feel potentially uncomfortable sharing the details it contains.

            1. 2

              The plan is to open source everything once I get it working to a level where someone else could actually use it, for sure!

            2. 2

              Sorry to hear about your struggles. I went through something very similar a couple years ago. I summarized my story in a TEDx talk about a year after I figured out what my GI issues were: https://www.youtube.com/watch?v=iR3_yIx2X0s

              As some encouragement, it (slowly) gets easier and easier. There are foods I still miss, but after going from feeling terrible to feeling wonderful it becomes easier to say no to that soda or slice of pizza.

              1. 1

                I’ll check it out, thanks!!

              2. 2

                I feel you, I’ve also spent the last 5 years chasing mysterious food intolerances. Have you ever considered a salicylate sensitivity (in addition to gluten intolerance) ?

                1. 2

                  Please feel free to borrow, re-use and remix anything from RecipeRadar that could be of help, bearing in mind the copyleft license terms. Software dietary diagnostics is something I’d really like to use and develop as well, so good luck - I’ll follow along, and contribute back if possible.