I was already a passionate foodie and pescatarian (since 2006) when, in 2011, my acupuncturist diagnosed the cause of my (facial) acne. She told me my acne stemmed from having a diet consisting of dairy, wheat and soy. Therefore, I was shocked to learn I had to omit dairy, wheat and soy from my diet...especially dairy. I couldn't imagine living without cheese, lobster bisque, cream of crab or one
of my favorite Indian dishes, fish tikka and more! However, I had to get disciplined enough to totally omit those contents from my diet in order to have healthy clear skin. My acupuncturist put me on detox herbs and I stayed away from dairy, wheat and soy. Voila, my skin cleared! Then, I relapsed, with hopes I could get away with eating foods containing dairy, wheat and soy...I had the thought that maybe the dairy, wheat and soy weren't really the cause of my acne. Upon each relapse, my skin would flare-up with cystic acne on my cheeks and hair-bump pimples on my chin from soy intake (as soy turns into estrogen when ingested by humans, dairy creates excess mucus in our blood and wheat causes inflammation in the body and can be harsh on digestion). The excess mucus and influx of estrogen from eating foods made of soy or cooked with soybean oil was the main cause of my acne! Mucus is natural in the body, as it lubricates the passage of food and protects the epithelial cells; in the nose, throat and lungs. It also makes it difficult for bacteria to pe*****te the body through the epithelium (skin). But too much mucus in the body causes acne!!!...including facial and body acne, thank Gods I've never had body acne! So, my pursuit to have and keep clear skin left me inspired to cook more. I was forced to pay attention to all ingredients in foods/drinks I purchase, cook and ingest. Furthermore, though I love fine dining, even the best restaurants use dairy, wheat and soy ingredients in sauces, dressings, marinades, breads and most restaurants cook with butter; though you can request allergy menus and substitutes like olive oil, etc.; it becomes a hassle. Regardless, when I'm dining out, I'm accommodated without a problem. (Always make your request with a smile!) In order to get the order correct more times than not, you have to tell the waitstaff that you are allergic to the ingredient(s) you don't want in your food, even if you're not. Overtime, I nurtured my passion for food by cooking dishes inspired by my favorite cultural restaurants such as Ethiopian, Mediterranean and East/West Indian dishes. As a result, the Indian, Caribbean, Asian and International grocery stores became my favorite places to shop and explore...instead of the Wholefoods Market and the likes. The variety of real spices, herbs, beans, veggies, and exotic foods and ingredients are incredible at "International Markets"...and the prices are much cheaper. I've become passionate about educating people about food, herbs and healthy ingredients overall b/c people always ask me, what do I eat?...if I don't eat meat, bread, dairy, wheat or soy. I always say...I eat almost everything else and beans are my babes!...that's how you get the full-feeling that protein gives (instead of bread and refined starchy foods). Furthermore, people are always wondering how I keep my "figure"...my diet and lifestyle is how! (I'm also a YMCA member). I do not cook with processed seasonings that are high in sodium and contaminated with sulfates, soy and other chemicals I cannot pronounce or spell. That means commercialized brands such as McCormick, Goya, Mortons, etc.; are not allowed in my kitchen and no artificial flavors or dyes. (The only commercialized seasoning I use with all natural ingredients is Old Bay!) I cook with natural herbs, spices, salts, and seeds promoting health benefits and healing properties in every pesco-vegan dish. FYI:
A pesco-vegan is a pescatarian. A pescatarian is a person who does not eat meat but does eat fish and may eat other seafood.
