Try preparing food in different ways to see if you tolerate it better. Cooking food modifies its chemical structure. As an example, some people tolerate cooked food where they cannot eat it raw. Try baking or stewing fruit, for instance, if you cannot eat it raw. (Or, conversely, try food raw rather than cooked if it upsets you.) Prepare purees of gently cooked meat or vegetables – this can make foods easier to digest.
Do not bum or char foods when cooking. This can alter the chemical composition of foods and make you react to them. Burning meat when grilling or roasting produces the chemical acrolein which, even in tiny traces, can irritate. Do not bum toast.
If you have been eating whole grains in the form of wholewheat or brown rice, and cannot tolerate them, it is worth trying white wheat and white rice. These are sometimes better tolerated than whole grains, and may make you able to eat them.
Try different varieties of apples to see if you tolerate certain ones better. Some people find that they can tolerate one variety of apple and not another, so test Granny Smiths separately from Golden Delicious, and so on.
Some people tolerate processed and canned foods, such as canned fish or canned or dried fruit, better than their fresh equivalents. Some chemically sensitive people do not respond well to canned foods, however, so take care if you are sensitive to chemicals.
Some people find that they tolerate foods better if they add salt when eating. Other people find, conversely, that this makes things worse. Test this out to see. Use Pure Salt BP (available from Foodwatch International, address below) to avoid any additives in salt.
Some people are generally sensitive to alcohol, whatever the food or foods from which it is made. Other people can tolerate alcohol of different types, being able to tolerate the base foods. Ciders are based on apples. Wine, port, sherry and champagne are based on grapes. Most spirits are derived from various grains and cereals of the grass family (wheat, rye, oats, barley, corn, cane sugar) or from vegetables such as potato. Beers are brewed from grains and cereals, and hops; lagers are usually from grains and cereals only. Fruit wines and liqueurs are derived from various fruits.
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