First person: Eating for health at Passover
Credit: Original article published on Jewish News
I didn’t really know how good fresh vegetables could taste except when I experienced fresh romaine lettuce at my bubbe’s seder. I grew up in a home that was much more oriented towards canned vegetables, but fresh ones are a key ingredient in my cooking and my lifestyle now — not only at Passover. Yet, it was this holiday that introduced the concept to me, and I am grateful for that memory of huge romaine leaves.
Real food as a tool for health is a big part of my life. I have spent many years researching and experimenting with various anti-inflammation, low-carb, no-sugar, elimination and low fodmap diets to learn how to control diabetes, various food sensitivities and intolerances and other health conditions.
When I add in the vegan/vegetarian vs. Paleo/Keto debates, it can ramp up my anxiety level around eating. And figuring it out while managing kosher-for-Passover product availability and cost — Oy! It’s a lot, but it doesn’t have to overwhelm you.