Food Intolerance and a Tasty Alternative

Health

Food Intolerance, and a Tasty Alternative

Having a food intolerance does not mean a lifetime of limitation. It seems that more and more people are being affected by food allergies and intolerances. We are taking you through Jazz Parvin's, a Nutritional Therapist, experience to figuring out what is causing her severe migraines and how eliminating certain foods changed her life.

I always thought it was because of my desk job and holding stress in my shoulders. About 6 weeks ago, I decided to finally commit to taking an at-home food intolerance test by Pinnertest. The small package came in the mail just a few days after. It came with concise directions and took me about 10 minutes to complete. I sent them my blood sample, and I received my results about 2 weeks later via email.

I was devastated when I learned I was the highest degree intolerant to: egg whites, egg yolks and soybeans. As a vegetarian for 10 years, these were my main sources of protein! I couldn't imagine my life without it. But Pinnertest explains, "Food intolerance occurs when your body cannot properly digest and convert foods you eat into necessary nutrients that fuel your system. This maldigestion can cause fatigue, migraine & headaches, eczema, bloating, gas, congestion, weight gain, brain fog, joint aches, acid reflux, food cravings, diarrhea, skin rash and more." They also explain that by omitting these foods for only 2 weeks, your body will begin to see and feel the benefits.

The first step was to begin researching about the foods I was regularly consuming and if they contained any of these two ingredients (eggs or soy). I went through my entire pantry, fridge and freezer. I found that about 40% of the food I ate on a day-to-day basis contained eggs or soy. From protein powder, butter substitute, mayo substitute, salad dressings, protein bars, ice cream alternatives, and even Trader Joe's frozen meals. That doesn't even cover all of the baked goods that I would have from time to time on a special occasion.

The second step was to actually ease myself into removing these foods from my diet. I started off by changing my protein source from eggs and soybeans to more fish, some organic chicken and organic turkey. I began looking at every single food label at the grocery store. I used Pinterest to find healthy recipes of baked goods without eggs. I slowly made the transition to find alternatives to the things I loved in order to support my newfound food intolerance.

Results? My skin began to clear up within 1 week. All of my blemishes had vanished, and I was comfortable leaving the house without makeup! It has now been 6 weeks, and I have not gotten a single headache or migraine! For those of you who struggle with migraines, you know how debilitating it can be... My stomach no longer hurts after I ea,t and I am no longer bloated or feel uneasy. What about my weight? I have lost a few pounds but this just may be because I have said no to more than 20 instances of eating muffins, birthday cakes, ice cream or ice cream cake 🙂 Honestly, I feel so good that it does not even tempt me.

If you are someone who feels like you are having acne issues, headaches or bloating, and you have not found a solution to fix your problems, please do yourself a favor and try Pinnertest's at-home food intolerance test. I am in no way sponsored nor do I receive any type of compensation from the company. I just hope to share my experience and help others who are struggling with the same problems.

Here is a high protein, vegetarian egg-free and soy-free recipe I have created for my fellow friends struggling with the same intolerance.

Protein Pancakes with a Peanut Butter Maple Sauce

Ingredients

  • 1/2 Cup of Kodiak Cakes Buttermilk Flapjack Mix
  • 1/2 Cup Water
  • Pinch of Cinnamon
  • Coconut Oil Spray

Toppings

  • 2 tbsp Better Body Foods Organic Powdered Peanut Butter (+ 3 tbsp water)
  • 2 tbsp Maple Syrup
  • Hemp Seeds
  • Blueberries
  • Banana

 

Directions

  1. Mix together the dry flapjack mix, water and cinnamon in a bowl.
  2. Heat a pan on medium-high heat and spray with coconut oil spray.
  3. Spoon the pancake batter (about 1-2 tbsp) into the hot pan and let them cook for 2 minutes on each side. Once the top begins to bubble, flip to the other side and let it cook for another 2 minutes.
  4. Meanwhile, mix together the powdered peanut butter with 3 tbsp water and maple syrup to make a sauce consistency.
  5. Once pancakes are cooked, drizzle with the peanut butter maple sauce, blueberries, bananas and hemp seeds.

Jazz Parvin

Jazz was born and raised in Southern California. She is a University of California Santa Barbara grad! Jazz has a passion for helping individuals feel their best by uniting healthy eating, physical exercise, emotional balance, and sleep. Full-time corporate employee by day, certified nutritional therapist, and indoor cycling instructor by night! Jazz is a bride-to-be getting married in Temecula, California this summer. Weddings can be expensive, so she promotes tips and tricks to eat healthy without breaking the bank. Follow her on social media to learn how to make simple, healthy, and affordable recipes for yourself and those you love!

Find Jazz on Instagram: @recipes4health

Check out: https://www.jazzrecipes4health.com/

Any and all recommendations and advice shall not substitute as medical advice by a physician. The information and content contained on this site shall be solely for the purposes of nutritional education. The reader shall be entirely responsible for the manner in which they use the information.

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