Finding balance with the low nickel diet is an ongoing journey. In the USA where I live, almost every fruit and vegetable – both organic or non-organic – is sprayed with some sort of pesticide. Most pesticides, even the “natural” ones, contain nickel.
I don’t stray from the low-nickel diet very often. About once a month I’ll eat an arugula salad and 1-2 times a year I’ll eat peanut butter and chocolate. Otherwise, I consistently try and do limit my intake of foods higher in nickel.
Last month I enjoyed a fabulous five day vacation to an adults-only all-inclusive resort in Cancun, Mexico. It was all I could eat, at any hour. I ordered room service for the first time. Incredibly nearly all the restaurant menus identified entree ingredients or alternatively I created my own selection from the buffet.
Indulgence is an understatement. Eating everything I desired, I still avoided soy, nuts, chocolate, whole wheat, raspberries and pineapple. I also drank so much water and the Caribbean humidity caused me to sweat constantly. Surprisingly I didn’t experience any eczema while I was there or when I returned home.
I have no idea how the food is treated in Mexico, especially raw food served at resorts, but part of me wants to believe that it might have less pesticides and therefore less nickel…but I’m not sure that’s accurate. Nonetheless, I felt refreshed, healthier and enjoyed celebrating life!