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3 to 4 weeks, then reintroduce it slowly. Pay

attention to how it makes you feel.

Personally, wheat and gluten don’t bother

me when I have them in moderation, so I do.

However, you have to figure out what works for

you. My recipes are mostly gluten-free, and I

can guarantee you won’t miss it.

DAIRY

I love me some dairy, but it doesn’t agree

with some people. Many people are allergic

to dairy, in which case their bodies react

negatively to the dairy protein casein. Dairy

intolerance to the milk sugar lactose is also

common. Dairy allergy and intolerance

symptoms overlap and usually appear

somewhat quickly in the form of stomach

pain, bloating, gas, nausea, or diarrhea (or

more severe in the case of allergy). Consult

with your doctor to determine your condition

if you think you and dairy aren’t a good

match. You won’t be alone, and the good news

is—the vast majority of my recipes are dairy-

free, and almost all can be made dairy-free

with appropriate substitutions!

On a different note, most factory-farmed

dairy is the result of inhumane practices

that I don’t want to support, and the products

themselves are poorer quality. Worse yet,

many of the industrial dairy animals are

injected with hormones, which compounds

with the natural hormones found in cows

already. Throw this on top of our own

endocrine system, and we have a hormonal

mess . . . which often shows up as acne and

oily skin. In addition, “low-fat” yogurts and

ice creams, as well as skim milk, are higher in

sugar to make up for the lack of flavor, which

isn’t doing anyone any favors.

As with gluten, try eliminating and

reintroducing dairy with the help of a

professional to note any ill effects. If you are

going to consume dairy, it should be full-fat,

unsweetened, and from grass-fed, pasture-

raised cows. My life would be a little sadder

without grass-fed cheddar. I also find that

people tend to digest goat’s milk and cheese

better than cow’s, so that can be a good option

if you have a trusty purveyor. If you can’t find

pastured and grass-fed, organic is the next

best thing to look for. In the book, you will see

a few recipes with cheese, and I certainly don’t

shy away from grass-fed butter. I use the best

quality available in moderation, and I suggest

the same for you.

CORN, PEANUTS & SOY

Be picky when it comes to corn, peanuts, and

soy. These popular crops are mostly grown on

large-scale industrial farms, where they are

treated with pesticides and other chemicals,

and often they are genetically modified. As a

result, these foods are among the top allergens

and food irritants, causing mild as well as

severe immune system reactions and digestive

upset. I enjoy all three of these foods, but I

make sure to buy organic, non-GMO versions,

and I eat them in moderation.