Now I know what you are thinking. “3 foods he shouldn’t eat? Let me guess - Pizza, Ice Cream and Cookies.” Well, you wouldn’t be wrong there! But, that’s not what I’ll be writing about here. No, these 3 foods are small little things that get included in my diet one way or another and every time I eat them it seems like there is some amount of “payback” where I tell myself I really should be more careful next time.
Onions
I love onions. Onions form the base of many recipes of mine, for example Chili. Start by sauteing onions and bacon. Fish soup. Start by sauteing onions and bacon. Caramelized onions for hamburgers, raw onions for salads. Onions, onions, onions. Onions don’t have too many calories, so what is the problem?
They make me burp. And I’m sorry to say, but the burps are “flavorful” if you know what I mean. I know my body well enough by now to have noticed that I like onions but they make be burp and belch and they don’t taste good at that point. But still I eat them. I really shouldn’t eat onions.
Jalapeno Peppers
I’m a spicy food nut. And raw Jalapeno peppers are a big part of that. I’ll buy them fresh and chop them up in chopped salads or add to omelettes. Of course I’ll add them to nachos, or chips and cheese, or even extra jalapenos on my Subway sandwich. Sunday as my wife and I were coming back from Mexico we shared an order of nachos in Memphis (we barely had any nachos in Mexico but then we have them in Memphis?) and I picked off all of the jalapenos, of which there were many, and ate them myself. So what’s the problem with jalapenos (same goes for habaneros and other stronger peppers)?
They give me fire butt. A day or two later, not as fast as with the onions, I’ll get reminded that I had some hot peppers by getting what I can only describe as fire butt. Do I need to say more? I hope not.
Sriracha
Never heard of Sriracha? Let me quote from Wikipedia:
Sriracha (Thai: ศรีราชา, pronounced /siːrətʃə/ or SEE-rah-chah) is the generic name for Thai-style hot sauce named after the seaside city of Si Racha, Thailand, where it was first produced for the local seafood restaurants. Typically made from sun-ripened chili peppers, vinegar, garlic, sugar and salt, it is a common condiment in many Asian restaurants.
I’ve started using this condiment a few months ago and really like it, but I’ve gone too far. Rather than simply dressing up foods that need spice I’ve been using it on foods that are already spicy, like I have been adding it to the Thai Curry Soup that I have at Noodles. This makes the flavor meter go past 10 but it also results in a fate similar to eating hot peppers. Fire butt.
Of all the foods I need to be eliminating from my diet these low-caloric ones probably would not get noticed except that I should be listening to my body and at least be reducing my intake of them when I do imbibe.
What foods do you have trouble with?
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