At the beginning of my functional medicine journey, it was recommended that I complete a food sensitivity test. The phlebotomist removed what felt like 900 vials of blood, and three weeks later I was able to see my individual reactions to over 80 different foods. Much to my dismay, I was reacting to almonds at the time and had to give up all almond-based products (almond milk, almond cream cheese, almond butter, straight up almonds). I followed a strict vegan diet before transitioning to the functional medicine diet and developed a love for these almond-based products; it was so tough to remove them all!
Almost a year later, I am thankfully able to eat almonds and almond-based products again. It’s a good thing – my FAVORITE almond product manufacturer FINALLY created a plain, unsweetened, artisan almond milk yogurt.