ANDRE BEGIN

I miss the bulletproof stomach I had in my teens and in my twenties. Back then, with a metabolic rate that was set to “high-temperature incinerator” levels, I could eat pretty much anything, at any time, in any quantity I wished and I’d burn it off instantly. The best part was that my healthy appetite came with little fear of any repercussions later that day or the next day.

However, it was in my forties that things started to change. The very month I turned forty, I developed an intolerance to wheat products that I still navigate to this day. Fortunately, gluten-free foods have come a long way in the twenty years since, making substitutions far easier.

In my fifties, other foods started having an adverse effect on me. Certain foods and beverages had my tummy rumbling audibly on a scale ranging from old-style coffee percolator to full-speed freight train. While the noise wasn’t a problem if we were in the comfort of our own home or even when attending an arena concert, avoiding those foods became especially important if we were attending events where silence was golden like plays, movies and funerals.

Not long after that, sticky and gummy treats were removed from my diet shortly after the tragic loss of a dental crown that cost a royal fortune to replace.

Just when I thought I had a handle on the situation, an added snag presented itself when it wasn’t one food on its own that was the culprit, but a combination of foods that became problematic. For example, a tomato sauce dish at dinner followed by a dark chocolate dessert can result in an acid reflux episode capable of waking me from a deep REM sleep.

Then there’s the matter of quantity and timing. For someone who is usually sound asleep by 10:00 p.m., invitations involving heavy dinners after 7:00 p.m. used to make me cringe. Over time, I have learned how to navigate those by opting for lower-calorie offerings and skipping desserts. These measures helped offset the necessity of building a fortress of pillows to prop myself up to keep the food down while it ran its course.

Similarly, not that I was ever much of a drinker, but I do enjoy a dram of top-shelf scotch or fine wine from time to time. With the recent ramping up of warnings about the dangers of alcohol, cutting back meant that those drinks are now saved for really special occasions.

With so many treats taken off my list, what’s left?

The more I talk about it with my peers, the more I find that I am not alone. Just a few weeks ago, while having dinner with friends, I couldn’t help but notice a precautionary bottle of Lactaid getting passed around the table. By necessity, ordering a meal has gone from the exchange of a few words to a full investigation. Given that unfortunate reality, I am most grateful for serving staff’s attention to detail, willingness to accommodate and generosity of spirit.

When the list of off-limits foods continued to grow, must we stay away from all guilty pleasures and treat foods? When the severity of the repercussions warrants it, unfortunately, the answer is yes and we need to cleverly pivot to adjust. When the severity is merely categorized as an inconvenience, then perhaps we don’t. It depends on the person and their specific condition.

Just the same, another way to navigate the situation might be to adjust our definition of what qualifies as treat foods. Just because we’re enjoyed some treats for many years does not mean they’re good choices when our bodies and constitutions have changed. That’s just the temporary nature of life.

Perhaps we need to ask ourselves what simple pleasures we enjoy, that agree with us, and start creating a new list of treat foods.

And if another food suddenly happens to create unexpected issues, it’s not too much of a surprise anymore. I’ll just add it to the list of foods to be avoided and adjust my menu planning accordingly.

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Sincere thanks for reading!
Have a great day,
André