Food Prep Nightmares, Intolerances, and That One Guest Who Can’t Eat Anything…
Right then. Hands up if you’ve ever been halfway through prepping dinner when a guest casually mentions they’re “gluten AND dairy intolerant”? Cue panic. Cue the lasagne going in the bin. Cue you questioning your entire menu, your fridge contents, and possibly your friendship.
Honestly, food prep can be a total minefield these days – and if you’re the one wiht the awkward gut, you’re probably just as anxious about eating as the poor soul making the meal.
Let’s break it down…
Allergy vs Intolerance (Yes, there is a difference)
Here’s the deal:
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A food allergy can be life-threatening. Think peanuts, shellfish, Coeliac disease. Even a trace amount can cause hives, swelling, or worse – full-blown anaphylaxis. This is the serious stuff, and in the UK it’s why we now have Natasha’s Law – protecting people wiht severe allergies through proper food labelling.
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A food intolerance, on the other hand, won’t kill you… but it might make you feel like crap for hours (or days). Think bloating, bellyache, brain fog, fatigue, itchy skin, mad bowels – all the fun stuff. The symptoms often show up slowly, making them hard to link to the actual food. Sneaky devils.
So if someone tells you they’re intolerant, it might not be life or death — but believe me, it can feel like it.
If you’re cooking for someone wiht a food intolerance or allergy:
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Ask first. Don’t assume. Ask your guest what they can’t eat and whether it’s an allergy or an intolerance.
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Assume the worst if they’re unsure. Play it safe and treat it like an allergy.
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Avoid cross-contamination. Use separate utensils, chopping boards, and cooking areas. (Yes, really. Even for toast.)
But what if you’re the one wiht the intolerances?
Honestly, it can be just as stressful.
I’ve worked wiht so many clients who’ve come to me living on plain rice, dry toast, and food fear. They’ve been told they have IBS, but not what to do about it — other than “manage your stress” and “get used to it”.
Nope. Not good enough.
Most people wiht IBS actually have hidden food intolerances, and when we gently identify and reduce them – without cutting out half the food groups – the difference is massive. I’ve had clients come off long-term meds, ditch the bloat, and get their confidence back. (And eat cheese again. Just saying.)
Here’s what one of them said:
“I can’t believe it was that simple. After years of avoiding everything and still feeling awful, Helen helped me find my triggers without making it stressful. I eat more now than I did before, wiht no symptoms. Total game changer.”
What symptoms should you look out for?
Whether it’s a food allergy or intolerance, symptoms can be pretty similar (minus the death-risk). Common ones include:
Sound like you?
Go and see your GP first, of course. I’m not here to replace your doctor. But if you’ve been sent home wiht an “IBS” label and no real help, that’s where I come in.
So what the hell do you cook when no one can eat anything?
Great question!
Here are some of my fail-safe crowd-pleasers that I roll out every time I’m feeding someone wiht a dodgy tummy (including me):
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Pumpkin Soup – bright, fresh, everyone loves it
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Mediterranean Chicken – simple and packed wiht flavour
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Roasted Veg & Rice – make it big-batch and let people help themselves
Top tip: lay out a mix of dishes buffet-style so people can choose what works for them. Label allergens where needed, and give people options rather than trying to create a ‘one size fits none’ dish.
Final thought (and a nudge)
If you’re the one wiht the tricky gut, the bloating, the post-meal regret and the dwindling love of food — I see you.
You don’t have to keep guessing. You don’t have to live wiht it. And no, it’s not all in your head.
Let’s have a proper look at what’s going on in your gut — and how to fix it. You can book a free call wiht me, Helen Jane, right here: BOOK YOUR GUT HEALTH CALL
Let’s take the stress off your plate and put food joy back on it.