Tolerant brand pasta (made with red lentils) is excellent, though really pricy.
My favorite gf pizza is actually Pizza Hut.
Me too, except for eggs. I was allergic to eggs as a child, but that one I grew out of.
I’ve been tested for allergies to fish and seafood and they came back negative. However, eating those items and my breathing gets constricted around my throat. I don’t think it’s psychosomatic as it happens in foods where I don’t expect things like fish sauce to be in them but I’ll have a reaction then find out the ingredients. (I’ve learned to ask now).
Also garlic and me are fine in small doses. But nummy whole garlic cloves in something like lamb or mashed potatoes will have me spending more time in the restroom than is good for polite conversation.
Ditto, except sub “Brussels sprouts” for “spinach salads” in your last sentence. I binged the night before AVR surgery because I knew they were on the list.
I’m new to this and still learning what I can and can’t have. I went heavy on the black licorice jelly beans over Easter, figuring furthest thing from leafy and green. Turned out my INR shot up to 6.9. We reviewed foods I ate that week and nurse attributed it to the jelly beans. “They call you ‘Licorice Man’ here now.”
Here is what I have seen as far as shellfish.
Any shellfish that is cooked in its own juices, especially shrimp give me allergies. (I don’t get throat constrictions. I get little swellings and itchiness on my lips. I think it’s more akin to oral allergy syndrome.) So shrimp scampi is right out. But if it’s kind of dried out, like shrimp on a skewer, I don’t get the allergic reactions.
Something to do with the way it’s cooked does something to the proteins, I guess. And different shellfish do different things. I can tell if there’s even a tiny bit of shrimp in something, but I can eat crab like crazy, crack the legs and eat all the meat and get no reaction. Lobster is somewhere in between.
So I think you might either just have oral allergy syndrome, or something akin to it, or you might just be allergic when they are stewing in their own juices. Try some on the barbie one day and see how that goes.
Not only does alcohol mess with one of my medications, but it messes with why I’m taking the medication in the first place. My doctor has allowed me to have one drink per day on “special occasions” no closer than four hours from when I take my pill. That sounds like a step forward, but now I’m caught with the dilemma of “If I drink a light beer now, I’ll feel like an idiot if they bring out the 30-year old scotch later.”
I’m sensitive to caffeine so I avoid it altogether.
I choose to be on a vegetarian diet (dairy is in) which I’ve followed since I was a kid.
I have no idea why my blood sugar level went from perfect to 104 fasting high in a year. I’m trying to restrict my sugar intake. I’m getting more blood tests done today. I have a bad feeling like the blood pressure my diet isn’t going to help.
I’m just unfortunate that I carry my weight in my stomach. Going on ssris added some weight late last year. I could be wrong, but I suspect that it is the difference to raise my blood sugar up.
I’m on a very restrictive diet at the moment.
I gave up root beer three months ago, my levels are still highish. I lost the extra pounds on the scale, but weight is still there on my stomach. 
Alcohol, unless I feel like starting a slow decline into a metaphorical pit.
I’m lactose intolerant. I can handle small amounts of cheese but I avoid milk, ice cream and pudding. It’s not hard because I don’t like milk and I don’t care much for ice cream or pudding.
I have no idea why bananas make me sick, just the smell makes me nauseous.
Lately I’ve had a problem with almonds, my lips and tongue get numb.
MSG - it triggers my migraines. It’s really an issue since it’s a main preservative in our (Canadian) ration packs, so I get either fresh rations (yay, real food) or the Halal ones. Other than that, I have to avoid most beef jerky/pepperoni sticks and steak spice (that one was a shocker).
That sounds like learned food aversion. The basic idea is that, at some point in the past, you ate a banana, and then shortly afterwards (probably for a completely unrelated reason) you got sick to your stomach. But your brain figures “Hm, I just got sick, must have been something I ate. What did I eat? Aha, bananas! Bananas must be bad for me, I’ll make sure Body isn’t tempted to eat any more”.
I cannot process onions, be they fresh, raw, yellow, white, red, green, dried, or powdered. I could retire and buy my own island if the by-products produced by my body could be weaponized! And possibly garlic, too, but haven’t been able to pinpoint them exactly. Makes eating out “interesting”, though, especially about 6-8 hours afterward. I can do shallots, though.
One of my worst nights, ever, was when I was working at an orphanage in Guatemala one year and dinner was spaghetti and meat sauce. They had been prepared with long strands of onions; not in the meat sauce, but boiled along with the noodles. Mmmmmm, onion-infused noodles. Spent the night fantasizing about slicing my belly open to release the pressure.
Sorry, TMI.
Wow, didn’t know Pizza Hut had GF. I’ve had Dominoes gluten-free. The nurses got it for me for my birthday when I was in the hospital, and I’ll tell you, it was like manna from heaven at that point. Beware the Dominoes, though, as there may be cross-contamination. I’ve more highly-sensitive than intolerant, so I can get by with a *little *contamination.
I’ve been buying a pasta from Wal-Mart called Tinkyada. Really good, not TOO pricey. I particularly like the spiral pasta. Cooks up to a nice texture.
I was buying small frozen pizza crusts by a company called “Kinnikinnick”, but they’re not available locally now. I guess it’s back to the bothersome, abysmal Pillsbury gluten-free dough in the freezer section.
I’ve had some contamination problems at Domino’s, though it tastes pretty good. Pizza Hut does actual safe prep. They segregate a few toppings, etc. You can only completely safely get cheese or cheese and pepperoni. Other toppings could have been touched by someone with floury fingers or the like. They aren’t available everywhere, but I hope they’ll expand.
Red wine makes my rosacea flare up, so I tend to stay away from it. I make a killer white sangria.
Swordfish. Gives me hives.
I have autoimmune thyroid disease. Iodine is the biggest thing. No iodized salt, no vitamin pills containing iodine, no shellfish, no seaweed (as in Japanese cuisine). Also no caffeine, which is no big deal since everything comes in a decaf version these days. It’s only a bummer when at a Chinese restaurant because I can’t drink the tea.