When it is easier to say what you CAN eat vs. can’t.
One of the biggest hurdles of living with eosinophilic esophagitis is determining what are your trigger vs. safe foods. Unlike with IgE-mediated food allergies, EoE food reactions are generally delayed, many times by a few days. This delayed reaction makes it quite challenging to pinpoint what food(s) are the culprit. The elimination and reintroduction process of food is very arduous, requiring numerous endoscopies, and may take many years to get through.
I’ve included a list of my most current safe foods that have guided the recipes on the blog. I recognize that everyone’s list of safe foods will be different and for certain recipes, I will try to make a suggestions. For example, I am unable to tolerate garlic — so please add if you can!
This safe food list has been built-up since the fall of 2019, starting with just a few foods. For those of you who have extremely restricted safe foods — I see you and I have been there. I hope you can still find some inspiration in the recipes using your own safe foods.
|Squash / Gourds||Squash (all types)|
|Leafy Greens / Cruciferous||Kale|
|Root / Tubers||Potato|
|Stems / Shoots||Celery|
|Sea Vegetables||Dried Nori|
|OILS / VINEGAR|
|Apple Cider Vinegar|
|SPICES / SEASONING|
|Tiger Nut Flour|