Japanese food and sushi

Sashimi is an easy option; or you can simply ask that the rolls you order be made without rice. I do this every time I eat sushi. Most sushi chefs will roll them any way you order them, even if the server thinks at first that it may not be possible. Ask for extra daikon radish (the white shredded stuff you thought was just a garnish), and eat that as filler along with your sashimi or rolls. Avoid fried/tempura rolls, as well as rolls that add tempura flakes for crunch, or simply ask that the flakes be left out. While some sushi restaurants don’t allow for modifications, most will gladly accommodate your requests if you ask politely.

If you order rolls that come with sauces, be sure to let them know you cannot have anything with soy in it. In addition to soy sauce, this includes eel sauce and ponzu. If you are sure you are not sensitive to soy, bring your own wheat-free organic tamari (available in natural food stores or online) with you. Commercially prepared soy sauces are fermented with the use of wheat, and the vast majority of people find that avoiding even trace amounts of wheat helps them feel better. Historically, soy sauce was created as a fermented product that took much longer time to make without the use of wheat. As with most commercialized foods today, speed and cost-cutting prevail; and the common practice now involves the addition of wheat, making soy sauce a source of gluten.

If you’re like me—sensitive to both gluten and soy—try a product called coconut aminos. This is a fermented coconut product that has an almost identical taste and texture to soy sauce. You can dip your sushi in it, as well as use it in recipes that call for soy sauce. It is one of the best substitutes I have found in years, and I now actually prefer the taste of it to soy sauce.

Avoid teriyaki dishes, gyoza, dumplings, edamame, and most other appetizers. As much as I love seaweed salad and think that sea vegetables are an excellent food choice, they are typically prepared commercially (not on location at each restaurant) and are loaded with soy sauce and often monosodium glutamate (MSG), which is a neurotoxic food additive.

Indian food

At an Indian restaurant, Tandoori meats and grilled or roasted vegetables that are not drowning in sauces are best. Skip the naan and the rice, of course. If you would like to enjoy a curry dish, ask your server about the use of flour in the sauce. Traditionally, Indian food was cooked in ghee, but most modern Indian restaurants have moved on to less expensive vegetable oils. Request that ghee is used if it is available.

Thai food

Opt for a curry dish or other coconut milk-based dish without the rice. Ask the server if the dish includes soy sauce, as this is often the problem with many Thai dishes. Many Thai restaurants now have gluten-free dishes, so this is one of the easiest ways to avoid grains while enjoying their food. Most Thai food is otherwise naturally gluten-free, and the main grain used is rice. While I don’t recommend rice consumption as a regular practice for most people, if you feel that you can tolerate a small amount of white rice or rice noodles without digestive upset, you can indulge while dining out on Thai food as long as it is a rare occurrence. This means once a month at most. Again, pay attention to how you feel after eating these foods. Many people experience lethargy or bloating after meals containing rice.

Pizza

There is simply no great way to enjoy a healthy version of pizza while dining out. If you want pizza, make one at home instead using almond meal or coconut flour. If you search online for “meatza recipe” or “Paleo pizza crust recipe,” you will find instructions. After you have followed the Paleo dietary guidelines for a while, you may discover that you can handle gluten-free items sporadically. Then, you may be safe to order a gluten-free pizza. Understand also, however, that the cheese used is usually the lowest quality possible, as restaurants often source ingredients based on price.

Дата добавления: 2015-11-14