Paul's Permitted Foods

Paul's Permitted Foods

Due to a salicylate/amine/glutamate intolerance it is important that I only eat the foods listed below.

Please note:

this list is strict: if it’s not on the list then it’s not on the plate.
it’s important that you read both the list of foods and the notes below it.
please don’t think that you’ll be able to prepare for this "on the spot" You will generally need to order in ingredients in advance.

Thanks!

Any quantity of the following foods.

These foods contain negligible or low amounts of salicylates, amines and glutamates.

Lima, Borlotti, Red Kidney, Haricot, Soy and Black Eye beans (must be fresh or dried, i.e. tinned beans are not acceptable)
Yellow split peas (must be fresh or dried, i.e. tinned split peas are not acceptable)
Eggs
Boiled or Steamed White or Brown Rice (any variety of white or brown rice except for fragrant rice like jasmine, basmati or wild rice, also no puffed rice such as rice bubbles or puffed rice cakes)
Rice Noodles
Rice Pasta
Rice flour
Common white potatoes, i.e. those commonly sold as "old", "washed" or "brushed" potatoes, often these are the sebago variety. These must be peeled. "New" potatoes or red pontiac potatoes or any other specialist varieties are not acceptable.
Potato flour
White cabbage (not Chinese cabbage)
Swede
Lettuce, common variety (inside leaves only)
Celery
Fresh Green beans
Red Cabbage
Mung Bean sprouts
Leeks
Brussels Sprouts
Choko
Shallots (common variety only)
Chives (common variety only)
Garlic
Fresh Pears, peeled and must be ripe
Tinned Pears in syrup (not in juice)
Golden Delicious Apples (peeled and must be ripe)
Nashi Pears (peeled and must be ripe)
Sugar (small amount only)
Golden Syrup (small amount only)
Canola (also known as Rape Seed), Safflower or Sunflower oil (pure oils only, i.e. no preservatives)
Raw Cashews
Milk
Natural Yogurt
Water

Up to one serve in total (e.g. one serve equals one medium apple) of the following foods per meal. Please do not base a meal around any of these foods.

These foods contain moderate amounts of salicylates.

Asparagus
Pumpkin
Sweet Potato
Carrot
Onion
Beetroot (fresh only)
Red Delicious Apples

Notes:

Unless I advise otherwise, as you SERVE each meal, could you please provide me with a "data sheet" (not a menu) showing all the ingredients that you have used in preparing my meal. This helps me to check that nothing has gone wrong.

Salicylates, amines and glutamates all occur naturally in lots of foods. Salicylates are in most fruit and vegetables. Amines are a broken down form of protein. Glutamates are found in lots of things.

I would prefer meals to be reasonably simple, however, I insist that they be appetising. If you do try something more "creative" then please be very careful as I’ve found that it’s very easy for "foreign ingredients" to find their way into more creative meals.

Eating is a matter of survival for me, it is not a matter of having something beautifully presented on a plate (though that is appreciated). Therefore, please ignore any prejudices that YOU might have against any of the things that I can actually eat.

Please be careful to ensure that all cooking utensils used to prepare my meals are very clean so that there is no cross contamination. In particular, please do not prepare my meals using hot plates or grills as I imagine that these are impossible to clean.

Please ensure that the cabbage is always cooked with oil until it is translucent (e.g. in a saucepan with some oil and water and the lid on). This gives it maximum flavour and seems to get rid of a bitter taste that I react to.

Please note that green beans are not a source of protein and that when I talk about beans I normally mean Lima, Borlotti, Red Kidney, Haricot, Soy and Black Eye beans and Yellow Split peas.

I need fairly normal quantities of food and normal healthy diet considerations (e.g. the food pyramid) apply. However I need to make breakfast and lunch my main meals and therefore serves at these meals should err on the generous side. If you have any questions about quantities, please ask.

If you use any of the moderate salicylate foods then please ensure that they are not mixed with the other negligible/low salicylate foods (e.g. please do not serve a cabbage and carrot stir fry, serve cabbage and carrots as separate vegetables). This way I can avoid the moderate salicylate foods if necessary.

If you are providing all my meals (e.g. at a hotel or conference) please ensure that I get variety throughout the day (e.g. I don’t want tinned pears at every meal).

For an evening meal or a sit down lunch you might like to try the following:

Plain perfectly cooked beans. Good combinations are Borlotti and Black Eye (Black Eye cook a bit faster), and Red Kidney and Haricot. Lima and Soy beans and Yellow Split peas are best on their own.
Risotto made with beans and celery (note that Borlotti, Red Kidney and Black Eye beans and Yellow Split peas probably work best as they have a bit of colour). Note that risotto is not a rice salad.
Bean rissoles (i.e. beans, potato and rice bound together with egg)
Bean soufflé (pureed beans, potato flour or mashed potato and egg)
Plain cooked potatoes (I prefer dry roasted or microwaved to boiled)
Plain boiled rice (I prefer it to be cooked by the absorption method so that it is moist and, for white rice, so that it just clings together)
Potatoes or potato chips fried in canola, safflower or sunflower oil
Potato fritters or potato rosti (made with approved ingredients)
Potato and cabbage fritters
Potato gnocchi
Cabbage cooked as described above with garlic
Swede, thinly sliced and cooked as for the cabbage
Poached or microwaved pears
Crepes/pancakes/waffles made with rice flour
Rice Pudding (I suggest a ratio of seven volumes of milk to one volume of rice)
Baked Custard

My apologies if you’ve found some of the points in this list amusing or obvious; however, they’re all there because of things that chefs have done to me. Be aware!