"Safe foods" is the nickname for foods that you can eat without symptoms. Safe foods can be different per person, and can change over time.
Try these first:
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Arborio rice. Lowest oxalate, lowest salicylate.
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White potatoes. Peeled and boiled. Lowest oxalate, lowest salicylate.
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Golden Delicious Apples. Wash thoroughly or peel.
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Egg yolks. Ideally free-range. Egg whites may cause reactions.
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Chicken. Skinned and boiled. Free-range. Fresh or flash-frozen.
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Cod. Wild-caught. Fresh or flash-frozen.
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Cucumbers.
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Popcorn. Ideally air pop. No microwave bags.
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Coconut water. Ideally without pulp.
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Gluten-Free Oatmeal. Be aware oat avenin protein is similar to gluten, so may cause reactions. Be aware oats can carry mold.
Tips:
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Maximize quality: Seek organic, locally-grown, GMO-free.
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Minimize factory farming: Prefer free range and/or grass-fed.
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Minimize delays: Buy and cook the same day, or buy pre-frozen.
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No additives: Such as colors, flavors, hormones, preservatives.
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No leftovers: These can develop triggers over time.
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No biocides: No pesticides, herbicides, fungicides.
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No cross-contamination: Processed products may have intermingled with other products that are triggers.