Tag Archives: food

Eureka!

Posted on by findingmykid
9

Salicylates.

They are the compounds in many plant foods that keep them from spoiling. Most fruits, and some vegetables, are salicylate-rich, as are virtually all spices, with turmeric/curry being among the worst offenders. Animal products (meat, eggs, dairy) are low-salicylate unless they’re spiced or cured. According to my research so far, just about anything fermented is high-salicylate.

According to “drugs.com,” salicylates (in their synthetic form?) do more than delay food rot:

Salicylates are nonsteroidal anti-inflammatory drugs. They inhibit the synthesis of prostaglandin and other mediators in the process of inflammation and have anti-inflammatory, antipyretic and analgesic properties. Salicylates can be used to reduce fever, pain and inflammation such as in arthritis.

In any event, salicylates can cause food sensitivities. The Feingold Diet, an elimination diet popular among parents of children with behavioral challenges, recommends cutting salicylates (along with additives, colorings, and other irritants) then trying higher-salicylate foods one-by-one to test tolerance levels. I’ve found a handful of websites dedicated to low-sal diets—that’s the lingo, apparently, to avoid pronouncing “salicylate” constantly—including this one and this one. Some people try, miraculously, to manage a low-sal SCD regimen.

The last week of 2016, we were skiing again, in Park City, Utah. Christmas day we flew from New York City to Salt Lake City and spent the night in a downtown hotel. The next morning we drove to Park City and picked up our rental skis. That afternoon, as Martin took a lesson at the National Ability Center and Adrian skied a few initial runs, I went to the Whole Foods Market and stocked up to cook for seven days. We reconvened at our rented condominium, had dinner, and hit the sack.

Martin had been having a troublesome few months, as you may know. When Martin is having a tough time, even if he’s sleeping well (which, these days, he almost invariably is), I often find myself awake during the night, fretting. Such was the case that first night in Park City. I woke around 3:30 am (which is 5:30 am in New York, just about when I usually get up) and couldn’t go back to sleep, so I moved to the sofa with my iPad and started reading.

I’m not sure why I felt compelled to navigate directly to salicylates. I’d thought about salicylates once or twice in the distant past and, for whatever reason, not pursued the topic, probably because I was onto some other next big thing. But this occasion, in the wee hours on a Park City sofa, I read a page about salicylate sensitivity, then another. And another. And another. I read about hyperactivity. Anxiety. Sensitivity. Uncontrollable laughter.

I thought, “This sounds like Martin. This sounds a lot like Martin.”

Martin’s diet has been clean for years. We’ve done GAPS, modified GAPS, SCD, and custom variations to account for mitochondrial dysfunction. We’ve made much progress toward heal Martin’s gut; he no longer “postures,” his belly is flat, his bowel movements are works of art. Still, he exhibits physical manifestations that may be food-related, like occasional shiners and visible inflammation. I’ve taken him recently for allergy testing, both traditional and naturopathic. I’ve discovered the beef allergy and a few others, including horses (riding them, not eating them, though there was once an unfortunate incident in South America when Martin ate some jerky after I failed to recognize the local word for “horse”). I avoid what I’m told to avoid.

But I’ve never put Martin on a low-sal diet.

By this time it was 4:30 am. I texted my friend Stacey, “I think Martin might be salicylate-intolerant. I really think I might be onto something.”

Her reply came hours later, when we were already skiing: “I don’t even know what that means, but hey glad you’re getting somewhere.” To the extent one can hear frustration in a text message, I heard some frustration in hers. I know she’s been having an even tougher time with her son, and feeling like they aren’t making much progress toward recovery.

That evening, I texted back, truthfully: “At the moment, I’m getting nowhere. He’s a complete disaster today.” I mean, why did you think I was texting you about salicylates at 4:30 am? “But I’m going to try removing salicylates from his diet and see what happens.”

I couldn’t put my low-sal plan into effect immediately. I’d already spent hundreds of dollars at the Whole Foods Market, stocking us up for the week. I had freeze-dried pineapple (high-sal!), fresh sweet potatoes (high-sal!), Lärabars (dates and almonds, high-sal!), coconut oil (extra high-sal!). Plus, I couldn’t find just one website that compiled all the salicylate contents that I needed to know about. Nori seaweed? Ground flax meal? Kohlrabi? Who could give me these important facts? I spent my evenings, after skiing and cooking, surfing around to put together the most comprehensive list I could. Different sources even disagreed on the salicylate content in some foods, like cauliflower and parsley.

I searched for a low-sal cookbook and finally located one, which needed to be sent from New Zealand. I ordered it immediately.

I returned to the Whole Foods Market and picked up lower-sal safflower oil—the store didn’t have the sunflower oil I was looking for—and white potatoes for breakfast. For the ski week, I managed what I would call “reduced-salicylate” but not “low-salicylate.” Martin had turkey bacon (unacceptable for celery salt and spices) and bison hot dogs (same), plus carrots and other medium-sal veggies. His mountainside snacks were still the nut- and seed-based products I’d brought to Utah or purchased on-site, though I did make an effort to send the cashew (low-sal) versions instead of the almond (high-sal) versions.

Our second-to-last morning in Utah, when I was almost out of food, I made Martin a “breakfast tortilla,” which was peanut butter spread between two almond tortillas and fried. Peanut butter is medium-salicylate, and almonds are high-salicylate, making this breakfast the largest serving of salicylates he’d had all week. Midway through breakfast, Martin started laughing. Laughing so hard he could barely get food into his mouth. Laughing so hard he needed to leave the table to jump. Martin laughs inappropriately, often. But this was of a new magnitude.

I asked him what was going on. He replied, “I don’t know! I can’t stop laughing!”

Uncontrollable laughter. Was this salicylate-related? When Adrian emerged, from the shower, I relayed what had happened. He could also see for himself, as Martin was still laughing. We decided immediately to explore a low-sal diet to the fullest. Adrian said, “I support this. Let me know what you need from me.”

We arrived home late Monday night, January 2. Tuesday morning, I went shopping. This first shopping venture in the low-sal world felt strange. Martin will be eating starchy foods he loves that previously I kept in strict moderation, like potatoes and rice. For cooking, the only plant-based oils I use at home have been raw coconut and extra-virgin oil, both of which are extremely high-sal; now, along with rendered animal fat, I am urged to use sunflower or rice-bran oil, and even (gasp!) the refined forms. Honey, with all its beneficial properties, is out now, even manuka honey. Lower-sal sweeteners are the more refined forms, like sugar cane. (No way. I’ll be sticking to maple syrup and maple sugar, which are allowed.) No more fruit, except papayas, bananas, peeled pears, and peeled golden delicious apples.

Of course, I wonder why Martin is salicylate-sensitive now (if in fact I’m correct). Has he always been this way? Is it new? Will I ever know? Martin is a never-ending series of “why now?”

The cookbook from New Zealand arrived quite promptly, considering the distance it had to travel. I opened it with alacrity, ready to get to work.

. . . And found that virtually every recipe contains (gluten) flour or dairy. Most recipes contain both.

Looks like I’m back to improvising.

More… Inclusive

Posted on by findingmykid
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Three months ago, I reported that food is easy. Food became easy when I shifted from a “replicate what we used to eat” and “recipe” model to a minimalist model, like “(Brussels sprouts + oil + salt) + (lentils + paste[onion + ginger + garlic + turmeric+spices]) = meal.”

I’ve had another shift when it comes to ingredients. For years I’ve thought of cooking for Martin in terms of what I can’t use. I began with, “What would I like to make?” and proceeded to, “What are the ingredients I will have to substitute?” Example: “I’d like to make muffins,” followed by, “Grain flour. And right now, chicken eggs.”

We’re supposed to be avoiding eggs again.

Now, by contrast, I’m launching meals from a new spot. The ingredients come first. I begin with, “What foods will be healing and provide Martin with the particular nutrition he needs today?” and proceed to, “How can I combine those foods into a meal?” Example: Last night I checked the kitchen. Fresh food I had on hand that Martin could eat included peppers, onions, garlic, butternut squash, apples, romaine lettuce, cauliflower, celery, duck eggs, cashew cheese, bison chorizo, and bone broth. In the pantry I had a variety of nuts, along with rice crackers, LäraBars (Martin’s fave), and cookies I’d baked from almond flour, maple syrup, vanilla, baking powder, raisins, and almond chunks.

Today’s menu for Martin:

Breakfast: duck egg cups with peppers and onions; fresh juice made from romaine lettuce and apple.

School snack: Lära Bar.

School lunch: bison chorizo meatballs with added peppers; homemade cookies for dessert.

After-school snack: rice crackers with cashew cheese.

Dinner: cauliflower “fried rice” (no actual rice) with peanuts added for protein; bone broth. In the cauliflower rice recipe, I substituted celery and squash for peas and carrots (making do with what I had), and coconut aminos for soy sauce, since Martin can’t have soy.

So go the days, now. What do I have? What’s good for Martin? From those, what can I prepare?

Tomorrow’s breakfast forecast is nut butter between two almond-flour tortillas, fried in coconut oil and cut into six wedges. School lunch is shaping up to be vegetable lentils with quinoa. Salmon is defrosting for dinner, to be paired with cultured veggies. It’s a pretty good forecast.

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The cauliflower rice for dinner. Not too pretty, but Martin ate the whole bowl without pausing.

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This is not actually the breakfast I served that day, which I forgot to photograph. This is, however, pretty typical for breakfast: coconut-flour berry muffins with homemade veggie-fruit juice.

Food Is Easy

Posted on by findingmykid
4

When we first started biomed, I altered Martin’s diet to remove grains, fruits (except avocado and limited tomato), starchy vegetables, dairy, soy, corn, refined sugar (actually, at that time, almost all sugar), and additives. Like any biomed newbie, I had my moment of standing in a Whole Foods Market trying not to cry because I couldn’t find anything my son could eat. I muddled though with elaborate concoctions. Dehydrated flax-seed crackers. Green purée. Spinach pie. When Martin started eating meat, chicken-and-egg bread.

With hindsight I realize that feeding Martin felt so complicated because I was trapped by my prior notions of diet. How could I replace bread to make his sandwiches? What crackers would he use for snacks? Pizza? Pancakes? How could I create a mini-gourmand with few of the ingredients associated with gourmet cooking? Could I invite friends over and offer them a dish of flax seeds?

Labor Day weekend we had three houseguests: my father, my niece (Martin’s buddy, Mandy), and my mother-in-law. In addition, we entertained friends for lunch on Saturday afternoon and Sunday afternoon. In our early biomed days, this might have created a meltdown scenario. (Mine, not Martin’s.) Not so today. Not so with my new mentality: simple meals, few ingredients of high quality.

Saturday morning, Adrian took Martin and Mandy to the gym so that I could prepare. On the counter I had two bags of baby Brussels sprouts; teardrop tomatoes, basil, and two cucumbers from my patio garden; avocados; red onions; garlic; an orange; and three pounds of potatoes. (I don’t do much with potatoes, usually. Organic potatoes are a once-in-a-while treat that Martin loves.)

The Brussels sprouts I washed and trimmed, then stirred with olive oil and ginger-orange salt and placed in a glass pan. The potatoes I washed and quartered, then stirred with olive oil and rosemary salt and placed in a glass pan. Side dishes—done except for baking.

Next I halved the teardrop tomatoes, sliced one cucumber and the basil thinly, and combined them with red onions, olives, capers, fresh lemon juice, crushed garlic, and olive oil. Salad—done.

Before our friends arrived, I made guacamole, which I set on the patio table next to a tray of raw vegetables. I also filled a dish with peanuts (no peanut allergies present that day). Snacks—done. I also sliced an orange and the other cucumber and put them in a glass jug with filtered water and lots of ice. Non-alcoholic beverage—done. Then I turned on the oven and set the Brussels sprouts and potatoes to bake.

Later, while guests were present, I brushed a large piece of salmon with olive oil, then added salt and capers. Main course for non-vegetarians—ready to grill.

The day before I had prepared a quinoa chocolate cake. To compliment the cake, I put coconut milk, vanilla extract, a dash of sea salt, and coconut crystals into my ice cream maker and set it to churn. When the ice cream was almost firm, I added fresh raspberries. Dessert—done.

That was the food I served: peanuts, and veggies with guac; grilled salmon, Brussels sprouts, potatoes, and tomato salad; cake and ice cream.

Everything was homemade and permissible for Martin to eat. Apart from the cake, preparing the entire afternoon’s menu took about 90 minutes. If our Saturday guests realized they were eating “recovery” food, they made no mention.

For our Sunday guests, the main course comprised burgers and vegetable burgers (no buns), sweet potatoes with coconut oil and cinnamon, garlic green beans, and more salad (the garden won’t quit).

When the time is right, I still enjoy making more complicated dishes; yesterday for dinner I fashioned “nutty patties” out of cashews, walnuts, tahini, onion, parsley, flax seeds (in a yummy way, seriously), and spices. But I’ve realized that life is easier when most meals comprise few ingredients simply prepared. I don’t need “replacements” for bread, crackers, pretzels, and other processed foods. No one misses them, anyway.

Less-Meat GAPS (With Photos!)

Posted on by findingmykid
2

I received this inquiry: “The GAPS diet is so meaty. If Martin is eating only one meat serving per day plus broth, what all is he eating?”

Fair question.

I’ll use today as an example, and as I’m writing this, I’m realizing that, depending on how you define “meat serving,” he might have had two.

For breakfast, Martin drank a 12-ounce glass of homemade bone broth and ate a small dish of fermented vegetables—today, eight string beans. Some weekday mornings Martin takes only broth. I prepare a full breakfast only on the weekends, when Adrian eats at home and we have more time.

Martin’s school asks that we send two snacks each day, and a lunch. Today I packed both snacks into one container. The morning snack was homemade protein bars. That recipe varies every time; this version had organic SunButter, chia seeds, coconut flakes, cacao nibs, honey, and sea salt. For afternoon snack, he got gummy treats, which I made by heating and pureeing strawberries, then adding pure bovine gelatin and pouring the mixture into silicone candy molds.

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Did you catch that? Bovine gelatin in the afternoon snack. If you count that as meat, because it comes from a cow, then Martin had two meat servings today.

As for Martin’s lunch, if you read yesterday’s post, you already know what it was: meatballs that were actually half-vegetable.

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When Martin arrived home from school, per his custom he immediately wanted another snack, which he was allowed to select from his snack drawer. Today’s snack choices looked like this—

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Martin went with a cappuccino Lära Bar. (Yes, that has a small amount of coffee.) Per my custom, I asked Martin to finish his camel milk before eating the snack. I added cinnamon to the camel milk.

An hour later, when we were leaving for his piano lesson, Martin demanded yet another snack. As I rushed to get him out the door, I came up with some leftover freeze-dried blueberries. He arrived at the music school with purple hands and a purple face.

For dinner, I gave Martin the choice of pasta, which I would cook with veggies and olives, or “cheese and crackers.” He decided to have the latter, Dr. Cow fermented nut cheese paired with New York Naturals kale crackers. With dinner he had another 12 ounces of bone broth.

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Then, of course, it was time for dessert. Martin got a quarter-cup of “chocolate ice cream,” a cashew-based product sweetened with raw agave. Agave is not GAPS-legal! But there was very little agave, and I decided we would all survive the experience. While I was serving the ice cream, Martin asked, “Mommy, why don’t you put some chocolate chips on it?”, which I did, in the form of raw cacao nibs.

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Throughout the day, including at school, Martin drank Fiji water from a Lifefactory bottle, into which I mixed a splash of juice and his MitoSpectra powder.

No day is perfect. Today Martin had too much sugar (from honey, strawberries, dates in the Lärabar, blueberries, juice, and “ice cream”) and one non-GAPS ingredient (raw agave). And it’s probably apparent that I don’t have big oxalate concerns at this time; with all the nuts and cocoa, it was an oxalate-heavy menu. Still, he had his camel milk, 24 ounces of bone broth, and veggies in reasonable quantity.

Then he went to bed, and I had wine.

Der Process

Posted on by findingmykid
7

I’ve written before about my scrapes with the Transportation Security Administration.

I travel with Martin, a lot. When we fly, I carry his myriad pills and drops and liquids and compounded formulations in a heavy-duty black shoulder bag. (It’s repurposed. Once upon a time the bag held my breast pump.) Many of the supplements that aid Martin’s recovery are homeopathic and otherwise imprinted or finely calculated. I will not allow the supplements to pass through the security x-ray, because it can scramble their delicate properties.

Because of Martin’s special diet, I also have to carry food in my knapsack. In the past, my go-to has been nut butter with rice crackers. Now I like coconut butter with crackers. The TSA doesn’t like either.

The scene changes each time we pass security.

Regarding food, I’ve been told, at various times:

(1) nut butter is no problem and can come on the plane;

(2) nut butter is a problem unless it is in a sealed, unopened container;

(3) nut butter cannot be in a sealed, unopened container because all those containers are too big;

(4) nut butter is exempt from security if I’m carrying a doctor’s prescription for Martin’s restricted diet (I always am);

(5) our doctor’s prescription for Martin’s restricted diet makes no difference to what we can carry on the plane; and

(6) we can bring nut butter on the plane only if I leave the security line, take all of my belongings and Martin to the food court, request to-go containers from some restaurant, divide the nut butter into three-ounce portions among those allegedly available to-go containers, and return to security with the newly packaged servings. On the day that this food-court option was given, the TSA agent insisted that the repackaging could be accomplished in the ten minutes before our flight was to board. It became one of many flights on which Martin ended up without nut butter.

I never know which story we’ll get about the nut butter, or coconut butter, when we reach the front of the security line. And yet, traveling with Martin’s food is a piece of cake—sorry—compared to carrying supplements that should not be scanned.

We’ve been in Texas, on Thanksgiving vacation. Last week, when Martin and I flew from New York to Texas, we encountered a sympathetic TSA agent. I unloaded everything from the black bag into a gray security bin. The agent took the bin immediately, asked what it contained (“My son’s medications”), used one swab to check all bottles quickly, and called Martin a beautiful boy. I repacked the black bag, and we were on our way in less than five minutes.

This morning, preparing for our flight home from Texas, I requested a hand-search of the supplements. I unloaded the several dozen bottles from the black bag into a gray security bin. No one came to take the bin. A TSA agent had me stand in front of the metal detector holding it, as passenger after passenger walked by, each (it seemed) examining the contents of my bin as s/he entered the metal detector. I heard, “Hand-check on one!” called several times, but the agent in charge of hand-checking decided to restock the gray bins of three lines before showing up, so I stood in front of the metal detector a full five minutes with my bin. At length a female TSA agent approached and offered to set my bin aside while we waited for the elusive agent in charge of hand checking. Then I stood, bin-less, another two or three minutes until I was invited to pass, not through the metal detector, but through a full-body scanner, the next line over.

Adrian traveled with me and Martin today, thank goodness. While I stood there waiting, Adrian accompanied Martin through the regular metal detector (long-time readers of this blog know my misgivings about the metal detector) and collected my laptop, knapsack, boots, and jacket from the conveyor belt. On the other side of the full-body scanner, I was informed that, because I had requested a hand-search of Martin’s supplements, I would be subject to a full-body pat-down. I’ve received the pat-down treatment maybe twice before; its necessity appears randomized. A male agent ushered me into a glass-wall-demarcated waiting area and told me to await a female agent. I stood, on display in my glass-walled enclosure, until yet another agent moved me to a chair. Some twelve minutes had elapsed since I took off my boots for security.

The female agent materialized, donned latex gloves, and told me to stand with arms outstretched while she ran her hands over my body. Meanwhile, a male agent began swabbing each individual bottle of Martin’s supplements. He swished the swab cloths through a machine, which at one point sounded an alarm. He relayed the alarm news to the TSA supervisor, who alit from his perch behind us and asked which bottles were in the alarm group. Apparently 18 bottles were in the alarm group. The TSA supervisor instructed the agents to open each of those 18 bottles and retest with a sample stick.

Next the supervisor asked, “Are these all your belongings?”, indicating the black bag and assorted supplements.

I should have said yes. Instead, I answered honestly: My husband had the rest of my belongings.

And where was my husband?

Over there. I indicated where Adrian had taken Martin to sit on a bench.

The supervisor demanded Adrian’s return. Adrian complied, carrying his briefcase and my knapsack.

The supervisor ordered a hand search of my knapsack, which had already cleared the x-ray machine. Then, for reasons unclear to me, he told the agents to seize Adrian’s briefcase and search that, too. Adrian surrendered the briefcase and returned to the bench to occupy Martin. By now 20 minutes had elapsed since I removed my boots.

The female agent sat me in the chair again, to run her hands over the soles of my feet. With the pat-down thus concluded, she began opening bottles of supplements to sample.

“You can’t do that,” the male agent admonished. “Make her open each bottle.”

He meant me. I rose from my chair and picked up a bottle.

“You can’t do that,” the male agent admonished again, this time directed at me. “She has to hold the bottle while you open it.”

I gave the bottle to the female agent, who grasped it in a latexed hand while I unscrewed the top. Then she dangled a paper sample stick over the top of the bottle, dropped the paper stick into a magic container, and asked me to recap the bottle.

Then she picked up the next bottle. The next of 18 alarm-group bottles.

The male agent opened a small cooler containing Martin’s refrigerated supplements and an ice pack. He told the female agent she should sample the refrigerated items, too.

Bottle open, paper stick, magic container, bottle closed. Bottle open, paper stick, magic container, bottle closed. Bottle open, paper stick, magic container, bottle closed.

Beside us, the male agent emptied Adrian’s briefcase. Bond indentures, credit agreements, and a Longhorns t-shirt spread across the table. More than 30 minutes had elapsed since I removed my boots.

The female agent glanced at the supervisor, now atop his podium again, and whispered, “I’m sorry about all this.”

I have a son with autism who takes a million pills and drops a day. Everyone here is staring at us. I am all for airline security, but why do some TSA agents have to make this an extended production while others let us through with hardly a pause?

I said, “These are my son’s medications. I really don’t like them handled.”

She shook her head. “I know. I’m sorry.”

Bottle open, paper stick, magic container, bottle closed.

The male agent announced that he couldn’t fit Adrian’s laptop back in the briefcase. Adrian left Martin sitting on the bench and came to gather his documents and other belongings.

Bottle open, paper stick, magic container, bottle closed. Finally the agent finished, leaving me with an empty black bag and a table covered with bottles. I started returning everything to the bag, embarrassed by a few tears of frustration.

Some 40 minutes after removing my boots, I carried the black bag and my knapsack to the bench where Adrian had the boots waiting for me.

“Is it always this bad?” he asked.

“No,” I said. “Sometimes it’s better.”

We started walking toward our gate.

“And sometimes they do all that while I also have to keep track of Martin. And then it’s even worse.”

I’ll Have What He’s Having

Posted on by findingmykid
1

Well, this was bound to happen sooner or later.

Sunday afternoon Adrian and Martin sat at our kitchen counter, awaiting their respective lunches.

I served Martin’s plate first: cold chai rooibus tea, Raghoo Farms duck breast, and green beans sautéed in the duck fat. Martin picked up his fork to stab some duck.

Adrian’s plate arrived next: filtered water, one ounce of Hemlock Hill cheddar, “exotic rice toast” with Thai red rice and flaxseeds, pecan halves, and a peeled Satsuma orange divided by sections.

Martin took one look at Adrian’s more colorful meal, set down his fork, and said, “I want that.”

“That’s Daddy’s lunch, Sweetheart,” I said. “Your lunch is over here.”

“I want Daddy’s lunch.”

We’ve witnessed harbingers, over the past few weeks, of Martin’s nascent interest in food other than his own: longing stares at the fruit bowl, requests for “cookie crackers with crunchies” (a/k/a flour-free seed crackers, nut butter, and bee pollen) instead of parsley-tarragon-and-quail-egg frittata.  The signs, however, were few and easily covered by distraction, and Martin’s teacher tells us that he still never reaches for his classmate’s lunches.

Sunday was the first time Martin made a direct request for someone else’s food. I’m happy for the developmental milestone—the interest in what others are doing, and the desire to break routine. But the trend, if it continues, will pose new challenges for me. Up until now, Martin has been satisfied with what I put in front of him, and only that.

As for Sunday, it was mustard to the rescue. Martin is in a mustard phase; anything with mustard becomes instantly more appealing. (This includes delights like mustard on turkey bacon or mustard in buckwheat cereal.) After he requested Daddy’s lunch, I slapped my forehead, exclaimed, “Oh my gosh, I forgot the most important part!”, and made a big show of squirting stone-ground mustard onto the duck breast. This demonstration held Martin’s attention while Adrian quietly picked up his own plate and slipped away to his desk to eat, removing the temptation.

One incident managed.

Many more to come.

My New Relationship with Food, and the Kitchen-Jar Rule

Posted on by findingmykid
5

Martin’s dietary needs are leading me to a new relationship with food.

That’s a whopper (excuse the pun?) of a cliché, right?—a “new relationship with food.” Sorry. I’m not coming up with a better way to phrase this phenomenon.

I’m not an unhealthy eater. I wasn’t an unhealthy eater before this chapter, and I’m not now. I’m vegan. I watch my fats and proteins and vitamins. I love to cook and have always done plenty of it, whenever my schedule permits.

Yet until we undertook biomedical intervention and radicalized Martin’s diet, I put relatively little thought into additives, colors, and processed food versus natural. For example, I prefer to make hummus at home, because I can control the amount of tahini (just a dollop) that I add as opposed to lemon juice (plenty) and garlic (vampires refuse even to enter my neighborhood). But from a nutrition perspective, I gave little weight to the difference between (1) blender-whirring raw materials into hummus and (2) buying hummus preserved with potassium sorbate. (Wikipedia: “Potassium sorbate is the potassium salt of sorbic acid, chemical formula C6H7KO2. Its primary use is as a food preservative (E number 202).”) Nor did I consider the benefits of fresh-squeezed lemon juice over made-from-concentrate lemon juice purchased in a green-tinted plastic bottle that also contains sodium benzoate, sodium metabisulfite, and sodium sulfite.

Martin’s diet, along with its other restrictions, excludes additives and preservatives—or as I like to call them, non-food items in food. That means just about any processed food is off-limits. Even when it comes to meat: The meat we purchase must come from animals who ate unprocessed (minimally processed, at most) grains grown without pesticides.

The fact that Martin, who is so sensitive, has responded so well to the removal of non-food items from his diet got me questioning whether fresher and more natural foods would not benefit the whole family. Neither Adrian nor I suffer neurological impairment or, to my knowledge, complications with digestion or nutrient absorption. Therefore, we probably would not experience dramatic changes like Martin’s. On the other hand, what if reducing our intake of non-food items makes us sleep (a little) better, and feel (a little) more energetic, and concentrate (a little) steadier, and possess (a little) sunnier outlook? Might we not end up (a lot) healthier?

Now that I’m no longer employed, I’ve been implementing this like crazy. No more casual eating on the run. On weekday mornings, Adrian and Martin get up at 7:00 a.m. and leave home together at 8:05 a.m. to meet the school bus, after which Adrian heads to work. I, on the other hand, rise at 5:45 a.m. I cook the boys’ breakfasts; organize Martin’s supplements; prepare Martin’s lunch, beverage, and school bag; and also assemble lunch, one protein snack, and two fiber snacks for Adrian to carry to the office. (If the 5:45 a.m. thing is killing me, then at 8:06 a.m. I hop back into bed for an hour.) During the week, no food enters my guys that I have not made myself, except for Martin’s snacks and crackers baked by my mother.

My new standard for the grocery store is the “jar in my kitchen” rule. Mostly I buy fresh vegetables and bulk dried beans, i.e., unpackaged raw ingredients. (No meat or eggs at the grocery store; those I find at the farms or farmers’ markets.) As to anything I want that comes in a package, I search the label for ingredients I could not imagine keeping in a jar in my kitchen. The more ingredients I would not keep in a jar in my kitchen, the less willing I am to purchase. For example, this week I picked up the following packaged items:

•            Shim’on Ariche harissa. Ingredients: hot red peppers, garlic, water, salt. Unfortunately not organic. Still, all kitchen-jar approved.

•            Imagine creamy tomato soup. Ingredients: filtered water, organic tomatoes, organic onions, organic rice syrup, organic celery, sea salt, organic expeller pressed canola oil and/or safflower oil and/or sunflower oil, organic spices, organic garlic powder. The reference to unspecified spices gives me some pause. Homemade tomato soup would be preferable, but alas, a day has only so many hours for the kitchen. Overall, the Imagine soup is kitchen-jar approved

•            Orgran toasted buckwheat crispibread. Ingredients: buckwheat, rice, salt. Easy call.

•            NaSoya Nayonaise (vegan mayonnaise). Ingredients: soymilk, soybean and/or sunflour oil, cane syrup, vinegar, salt, mustard, apple cider vinegar, lemon juice, guar gum, xanthan gum, and sodium alginate. Caution! I was okay with everything until guar gum, xanthan gum, and sodium alginate. Not kitchen-jar approved. But in the end, I did buy the Nayonaise. I wanted it for a creamy salad, i.e., as a minor ingredient in a dish headlined by red bell pepper, pear, apple, daikon, onion, carrot, celery, and turnip. Not perfect, but some allowances must be made for tastiness.

My kitchen-jar rule is made easier by some unusual ingredients in my kitchen. Rice syrup, for instance. Though it’s not approved for Martin, it makes a gentle sweetener for my grown-up baked goods. Or lecithin. Lecithin pops up in many packaged food, and as it so happens, I do keep a jar of lecithin in my kitchen. It’s Love Raw Foods sunflower lecithin, a supplement we use for Martin, from Blue Mountain Organics.

In summary, I have Martin eating 98% fresh, 100% natural, and 99% organic. For me and Adrian, probably 80% fresh, 99% natural, and 80% organic (taking into account our weekend tendency to eat at restaurants).

There’s still the issue of our four cats. Currently, they eat Nature’s Variety canned food and dry food. I wish I could do better for them. When I was in graduate school, and had grad-student amounts of time on my hands, I made cat food at home. William the cat, who has long since died, was particularly fond of a garbanzo-based concoction I used to make with Harbingers of a New Age supplements.

Maybe someday I’ll manage a triumphant return to homemade cat food. Maybe when Martin is recovered.

Until then, alas, I repeat: A day has only so many hours for the kitchen.

George the cat, Martin’s best friend. Actually, the only of our four cats who tolerates Martin.