Food/diet disclaimer

[ysilme]

General food / diet dislclaimer (effective October 2022)

The recipes I post here are either variations or adaptions of others’ recipes, or of my own making. If applicable, I’ll link to the original. I’m tagging my recipes for vegetarian, vegan, dairy-free, and sometimes for gluten-free (*) and umami. As the need for tagging has changed over time, the older recipes sometimes aren’t tagged yet, or only partly.

My dietary restrictions have seen quite some changes, most of them involuntarily. After ten years of vegetarism I suppose 'flexetarian' fits best today, and I generally prefer for organic, regional, wholefood and non-processed foods, and try to avoid plastic packaging. 95% of what I eat is home-made from scratch from non- or low-processed foods, out of preference but also out of necessity due a myriad of food allergies and intolerances as well as other health-related restrictions. As I'm also a spoonie providing a balanced diet for myself and my partner isn't always easy and takes up a considerable part of my energy.

I can't eat any dairy, wheat or hazelnuts (combination of intolerances and allergies), a lot of additives and preservatives, mushrooms only when thoroughly cooked, and some foods like tomatos or apples only organic when raw and have to limit my intake of some foods due to metabolical issues. The newest addition is a fully diet-controlled diabetes, meaning a massively reduced intake of any sugars, considerable reduction of carbohydrates in general, and a focus on whole-food carbs (bread, rice, pasta etc.).

I've been dealing with some of these issues since forever and therefore had to adapt recipes a lot, or experiment with variations or alternatives, so I'm often just writing down something for my own convenience, so my recpies here might be very specialised to my my own dietary needs and restrictions.

(*) To make it easier for myself but also for any possible reader, I won’t detail any replacement products where it’s just a case of switching them out, so 'butter' means any spreadable fat you’d also like on bread with jam or honey, be it from plants or cow milk; same goes for yoghurt etc, and also flour and pasta - I can eat spelt which behaves like wheat, so can just replace it, but that might not work for other types of flour and pasta. I trust you to be experienced enough with your diet to know what can be replaced with what, as I do myself, and bear that in mind when following my tags. But I’m also happy to help you with any question you might have about replacements or variations; I live with a non-allergic omnivore and cook for others of this kind often enough to have sufficient experience. Please feel free to ask at any time!

A note about my usage of gluten-free: I'm using the tag when the original recipe is gluten-free, or because my variation is without gluten. However, I’m not having gluten issues myself, and only do gluten-free dishes/baked goods for two members of my family who have a gluten intolerance or avoid gluten as cancer treatment, or when a recipe I'm interested in happens to be gluten-free. Neither of us is coeliac and has to worry about small traces or contamination, so I might be unaware of using an ingredient myself which is problematic for a coeliac, or if a preparation process is problematic. Please bear that in mind when trying out the recipe. If you spot something problematic or wrong, please let me know; I’m happy to edit it into my recipe post.

I’m also happy about and welcome feedback to my recipes and hear about your own experiences, variations, and ideas. If you want to discuss diet preferences, particularly vegetarism or veganism, I kindly ask you to not do that in any of the recipe posts, elsewhere: feel free to leave me a PM or comment here, or on another suitable post of mine. Thank you!