Although, in my defense, I will say that another restaurant-induced migraine laid me low for a day. I blame the jasmine-flavored iced tea: It smelled like perfume and tasted like chemicals. I don't know why I think I can get away with eating like other people do. You'd think I would have learned by now. My mother thinks I should eat out more often. Her diagnosis is that I treat myself like a hothouse flower. I need to expose myself to more toxins to build up my tolerance. Kind of like getting a cat when one is allergic to cats. I get it. Makes sense. It's the muscle-building theory: Use it or lose it.
However, Dr. Tony (the naturopath who saved me from self-induced starvation) says I should make every effort to avoid toxins. Apparently I have enough toxins. In fact, he says my liver is overloaded with toxins. I picture an overworked liver, huffing and puffing up a flight of stairs, dragging a huge suitcase full of dripping chemicals. It's not something you build an immunity to, it's something you gradually recover from, as long as you don't do any more chemical-ingesting.
That's harder than it sounds. Socializing usually involves eating and drinking. Meeting friends over a meal or a beverage is probably coded in our DNA. It used to be campfires and mastodon steaks. Now it's beef and broccoli over rice with jasmine-flavored tea. And flavor-enhancing, shelf-life-extending chemicals. Yum. Do we even know what is in our food? I read labels very carefully, but I suspect it's often the ingredient benignly labeled natural flavors that sticks in my craw. Lately I'm having trouble with anything that is not organic. Too bad pesticides and herbicides aren't listed as food ingredients on labels. It sure would help me avoid problems at the grocery store. But what do I do about restaurant food? I'm doomed.
Migraines for me are not so bad. An aura that blinds me for 20 minutes, followed by a nauseating headache that usually goes away with an ibuprofen and a two-hour nap. Lucky me. It could be worse. That's two migraines in just over two months. The last one was on September 11. I know because I blogged about it, real-time, as it was happening. I blamed non-organic curry powder for that episode. I stand by my accusation. This time, I blame chemicals in tea, but I don't really know what caused it. Maybe someday they will make an app for the iPhone that allows us to scan our food before we eat it, sort of like a mobile electronic poison-taster, to suss out the presence of MSG, sulfites, nitrates, and GMO ingredients. I'm not cool enough to buy Apple products, so I'll wait for the Windows version. If I live that long.
