I admit that I am a colossally bad eater. I'm a sugar freak and a chronic nibbler. Thusly, most toddlers have a wider food palette than I do.
The vegetables I like are exceedingly limited. (Carrots, peas, spinach, iceberg lettuce, red and yellow bell peppers, corn, potatoes, squash, and weirdly asparagus. I have also never had a problem with beans of all types, sans kidneys, those have a really chalky texture that is just meh!)
Fruit, (if it's raw) I'm much better about, but if it's cooked or there is pineapple involved forget it. That is the seventh circle of texture hell.
I like the taste of tomatoes, onions, and garlic, so if it is a pureed sauce I do all right. I can deal with bok choy, cauliflower, and water chestnuts in Asia preparations becaise of good flavour and the texture is very close to raw.
I have no issues with noodles or rice of any kind, but I do prefer thinner formats. e.g. rice sticks or angle hair pasta. (I also cannot stand homemade macaroni and cheese or tuna hotdish. It's Kraft or nothing.)
I don't have food sensitivities, due partiality to EDs, I don't absorb nutrients and medications like an average person does due to defects in my gastric tissue. It is essential numb to most allergens and irritants. Most of my cardiac medications are either IV or injection because of this.
I love milk and cheese, (one of my major, reliable sources of protein), easy access and I don't have to plan ahead to make it.
I like peanut butter and eggs, but I cannot do something as simple as eggs and toast without paying for it in a massive angina attack. (Imagine an elephant with ice cleats standing on your chest like an indecisive cat digging into tender tissue. It is a roiling crush of pain that waxes and wanes, taunting you with dreams of desired relief, but it doesn't come. This goes on for hours and no medication can ease the blistering pain. It is like a migraine of the heart.)
I can do peanut butter and eggs in things like baked goods. I'm guessing it has something to do with chemical alterations to the purer lipid structures of the unadulterated products. Sugar, flour, etc.
Hamburger if it's drained, chicken, and tuna are my go-tos if I plan on cooking. I like ham, but that is usually a holiday treat or a fast food grab. The regular deli variety just never hits quite right. I've had other meats like bison and duck, but I've never cared for the 'gamey' taste of it, even if the texture was decent. Bacon and sausage are tasty, but are only rare occasion, small portion indulgences.
I know that if I had food sensitivities. I would probably starve to death because if I do not like the texture, taste, or smell of something I will no touch it. I will go without before I do a sensory overwhelm.
Anyone else have bad or weird food habits.
The vegetables I like are exceedingly limited. (Carrots, peas, spinach, iceberg lettuce, red and yellow bell peppers, corn, potatoes, squash, and weirdly asparagus. I have also never had a problem with beans of all types, sans kidneys, those have a really chalky texture that is just meh!)
Fruit, (if it's raw) I'm much better about, but if it's cooked or there is pineapple involved forget it. That is the seventh circle of texture hell.
I like the taste of tomatoes, onions, and garlic, so if it is a pureed sauce I do all right. I can deal with bok choy, cauliflower, and water chestnuts in Asia preparations becaise of good flavour and the texture is very close to raw.
I have no issues with noodles or rice of any kind, but I do prefer thinner formats. e.g. rice sticks or angle hair pasta. (I also cannot stand homemade macaroni and cheese or tuna hotdish. It's Kraft or nothing.)
I don't have food sensitivities, due partiality to EDs, I don't absorb nutrients and medications like an average person does due to defects in my gastric tissue. It is essential numb to most allergens and irritants. Most of my cardiac medications are either IV or injection because of this.
I love milk and cheese, (one of my major, reliable sources of protein), easy access and I don't have to plan ahead to make it.
I like peanut butter and eggs, but I cannot do something as simple as eggs and toast without paying for it in a massive angina attack. (Imagine an elephant with ice cleats standing on your chest like an indecisive cat digging into tender tissue. It is a roiling crush of pain that waxes and wanes, taunting you with dreams of desired relief, but it doesn't come. This goes on for hours and no medication can ease the blistering pain. It is like a migraine of the heart.)
I can do peanut butter and eggs in things like baked goods. I'm guessing it has something to do with chemical alterations to the purer lipid structures of the unadulterated products. Sugar, flour, etc.
Hamburger if it's drained, chicken, and tuna are my go-tos if I plan on cooking. I like ham, but that is usually a holiday treat or a fast food grab. The regular deli variety just never hits quite right. I've had other meats like bison and duck, but I've never cared for the 'gamey' taste of it, even if the texture was decent. Bacon and sausage are tasty, but are only rare occasion, small portion indulgences.
I know that if I had food sensitivities. I would probably starve to death because if I do not like the texture, taste, or smell of something I will no touch it. I will go without before I do a sensory overwhelm.
Anyone else have bad or weird food habits.
